“As usual, Chris Kimball has the answer: replace hours of culinary labor with dramatic, high-flavor ingredients…” National Public Radio “Milk Street changed my cooking and my life. I used to like to cook and now I truly love it. The bold fresh flavors of Milk Street and the easy recipes make cooking fun again!” Tim C. - Milk Street Subscriber | Christopher Kimball’s Milk Street

Coconut milk is key to building deep flavor in Thai cooking—so choose wisely! Chef Pailin Chongchitnant, creator of Hot Thai Kitchen, is here to help you spot the key distinctions. Then, bring those skills to her online #MilkStreetCookingSchool class next week, where she’ll show you how to make her luxurious, coconut-rich Turmeric Crab Curry, which comes together quickly but sings with flavor. Join Pailin for her class on Tuesday, April 4, 6 -7:15pm EDT. Register HERE: http://bit.ly/3nzDz9k | Ch

This week on Milk Street TV, we take inspiration from Italy to make the best cheesecake, flatbread, and more. To see where Milk Street airs in your area, visit our website: bit.ly/msstationfinder | Christopher Kimball’s Milk Street

Sunday cook day! Uyen Luu, author of the new book “Quick and Easy Vietnamese,” returns to the Milk Street Cooking School, by popular demand. In this livestreamed class, she’s teaching Rice Paper Pizzas (Bánh Tráng Nñòng Trông Rau Và Cá Mòi), which treat rice paper like a pizza dough, grilled and drizzled with fish sauce-spiked butter. We’ll also be getting our wonton technique down with pork and shrimp wontons, and we’ll learn to master tapioca dough for shrimp rolls (Bánh Bột Lọc Tôm), best ser