Christopher Kimballs Milk Street Radio

We chat with Sam Sifton of The New York Times about the rituals and foods of Sunday supper—from easy duck confit to bacon fried chicken. Plus, we hear from reporter Amy Guttman about a bar in London that was once an underground public loo; we make an herb soup from Sardinia; and Adam Gopnik tells us why he thinks Montreal bagels are the best in the world. Get this week's recipe, Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu): https://www.177milkstreet.com/recipes/sardinian-herb-soup-serbuzzu Right now, we are making our online cooking school available for free to anyone who wants to join the food revolution. You can choose from over a dozen classes from Kitchen Improv to The Spice Kitchen to Milk Street Instant Pot. Start a free class today at https://www.177milkstreet.com/school