Up Next
Back to Show
Christopher Kimball’s Milk Street Television
Weeknight Italian
Season 4
Episode 401
Christopher Kimball travels to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti at Trattoria Bertozzi; and discusses the cuisine of Emilia-Romagna with travel writer Matt Goulding. Back at the kitchen, Milk Street cooks make simple and creamy Pasta with Zucchini, Pancetta and Saffron; and Bolognese-Style Pork Cutlets, covered in prosciutto, with parmesan and a lemon butter sauce.
Support Provided By
Season
26:13
Milk Street celebrates Thanksgiving with fresh takes on turkey, potatoes and pie.
27:25
Milk Street learns lesser-known pasta recipes that are anything but forgettable.
26:27
Spice up your cooking with recipes featuring spice blends from around the world.
27:17
Milk Street travels to Ukraine to learn the history of chicken Kyiv and borsch.
27:19
Learn how to bake three show-stopping cakes that all utilize a blender to make the batter.
25:54
Milk Street heads to Italy to search for the perfect cacio e pepe recipe.
25:51
The Milk Street Team shows how vegetables can take center stage of any meal.
27:35
Christopher Kimball visits the Pacific Coast of Mexico to learn all about Mexican seafood.
Unlock with PBS Passport
27:45
Christopher Kimball searches Paris for modern takes on classic French recipes.
Unlock with PBS Passport
27:45
We take a trip to South Korea to learn their sweet and spicy version of KFC and more.
Unlock with PBS Passport
26:14
The food of Naples stars in this episode.
Unlock with PBS Passport
27:44
We venture to Paris to explore its Southeast Asian street food scene.