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 one more time. MilkStreetMember.com.

12 weeks for just $1. Hi, this is Christopher Kimble.

Thanks for downloading this week's podcast. You can go to our website,

www.177MilkStreet.com, for our recipes, culinary ideas from around the world,

or our latest cookbooks. Now here's this week's show.

This is Most Street Radio from PRX. I'm your host, Christopher Kimble.

Today I chat with chef Vivian Howard, author of Deep Run Roots.

We discuss the food of Easter North Carolina from banana pudding to tom-fum sausage,

and why locals are not impressed with fancy chefs from New York.

I have a sister who, despite all of my professional success in the kitchen,

I would not dare bring a dessert anywhere near her house,

because she would just sneer at it. She would sneer so hard, it would melt.

Also coming up, we dig into Pork and Kimchi Stew when we share a tip for giving new life to

...