Get the recipe for 2-1 High-Hat Biscuits here: https://bit.ly/45N91nJ We love a 1-2-3 recipe—a formula to commit to memory and keep in your back pocket. These 2-1 High Hat Biscuits are one of those recipes, and they also happen to be Chris Kimball's (@cpkimball's) favorite biscuits. "High-Hat" refers to their dramatic height, with tall, with flaky, buttery layers. The key is rolling the dough to 1 inch thick instead of the usual ¾ inch—you get fewer biscuits (8 instead of 12), but each one rises

406 reactions · 60 shares | I would like to change the way you cook with bolder, fresher flavors and simpler, easier recipes. Let me send you the CHARTER ISSUE of my new magazine, Christopher Kimball’s Milk Street, so you can get back into the kitchen and start having fun again. | Christopher Kimball’s Milk Street | Facebook

77K views · 1K reactions | Cacio e pepe is one of the simplest pasta recipes ever—primarily pasta, olive oil, cheese, pepper. But technique is everything! Director of Education Rosemary Gill shows us how to end up with the irresistibly creamy, peppery dish we crave. Get the recipe: https://bit.ly/3IwTeva | Christopher Kimball’s Milk Street | Facebook

13K views · 1.8K reactions | Looking to change the way you cook with easy, bold, fresh recipes? Then you'll LOVE Milk Street ❤️ Try now for just $1 and get unlimited access to: - Every recipe - Every TV and radio show - Free store shipping - Live Cooking Classes This offer won't last! Click below now for instant access to every recipe + a free gift | Christopher Kimball’s Milk Street | Facebook

624 reactions · 129 shares | Looking to change the way you cook with easy, bold, fresh recipes? Then you'll LOVE Milk Street ❤️ Try now for just $1 and get unlimited access to: - Every recipe - Every TV and radio show - Free store shipping - Live Cooking Classes This offer won't last! Click below now for instant access to every recipe + a free gift. | Christopher Kimball’s Milk Street | Facebook

3.8K views · 87 reactions | Coconut milk is key to building deep...

Dispatch from our first culinary tour! All week, Milk Street’s associate education director April Dodd has been sending us (very enviable) documentation from Mexico City, where she’s been making mole and tamale from scratch, shopping at local markets, visiting family farms, and, of course, sipping margaritas at J.M.’s favorite cocktail bar. This comes from a stop at the Mexico City tortilleria Maizajo, which specializes in nixtamalization: an ancient Mesoamerican technique of preparing dried cor

Get the recipe for Sauce Poulette here: https://bit.ly/4qN3OEF Even more than sauce poulette, we love Victor Coutard's description of sauce poulette—a creamy, buttery blanket of chicken sauce that exemplifies French home cooking. This is a Monday night meal using broth left over from Sunday pot au feu. The long-simmered broth is mixed with a mushroom roux, then poured over a bed of chicken and rice. He says it's a great one for the kids who are tired after a long school day. Unrelatedly, he shar