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 Most Street Radio from Pierre Axe, I'm your host, Christopher Kimble.

When Andrea Wynn was six years old, she and her family fled Saigon one week before it fell in 1975.

Today, Wynn and I discussed their escape and her introduction to the American supermarket.

It was so wonderful. It was roomy. It was quiet. There were no hawkers screaming, trying to sell

their wares, or there were piles of polished apples and wax oranges. It was this wondrous thing to see

what was available to us to make Vietnamese food here in America.

Also coming up, we talked quite some with Alex I News. We bake up Lemon, almond, pound cake,

and now it's my interview with Andrew Rogers. His documentary Crooked Candy tells the story

...