Hi, this is Christopher Kimble from Milk Street. You know, for most of my career

I thought the cooking was well about mastering technique, but since I found that Milk Street in 2016

have come to understand the cooking is about something a lot more important.

Seeing the kitchen through new eyes through the experience and knowledge of home cooks from all around the world.

For example, Pesto with lemon zest and almonds from Amalfi, Italy, a no-need pour in the pan pizza,

a one-bowl gluten-free Spanish almond cake, a crispy light falafel from the streets of Aman Jordan.

Here in the Milk Street kitchen we bring you a new repertoire of easy bowl recipes that will revolutionize the way you cook and think about food.

So if you want to change the way you cook, the way I have, and produce dishes that taste like they were made by the very best home cooks all over the world,

I invite you to join Milk Street today. Just go to MilkStreetMember.com. That's 12 weeks for just $1.1 more time.

MilkStreetMember.com. 12 weeks for just $1.

Hi, this is Christopher Kimble. Thanks for listening to Milk Street Radio.

You can go to our website, www.177MilkStreet.com, to get our recipes, to stream our television show, or to get our latest cookbooks.

Here's this week's show.

This is Milk Street Radio from PR Axum, your host, Christopher Kimble.

Anisa Haluz's new book, Feast, takes a global look at Islamic cooking, culture, and history,

and delivers recipes that you'll want to make at home as well.

From simple flatbreads to cough to kibbe, lentil soup, parsley salads, and rice puddings.

I once was told by a taxi driver in Syria that the reason why people like to eat camel is that

the camel is supposedly a monogamous animal, and it's virtuous to eat it.

I personally don't really believe in that theory, but it's a fun theory.

Before we get to the foods of the Islamic world, I chat with filmmaker Andrew Ray.

In his YouTube show, Benjing with Babish Ray demonstrates how to make dishes for movies and TV shows,

...