MILK STREET RECIPES: The rest of the world knows something about cooking eggs that we somehow missed. We used to think butter is where it’s at, but recently learned that most cultures cook their eggs in oil. And with good reason. As we discovered when we scrambled eggs in olive oil, we got fluffier, richer results in almost no time. Get the recipe here: http://bit.ly/2g53mSm, and also in our Charter Issue of Milk Street Magazine. #milkstreetrecipes | Christopher Kimball’s Milk Street

Dispatch from our first culinary tour! All week, Milk Street’s associate education director April Dodd has been sending us (very enviable) documentation from Mexico City, where she’s been making mole and tamale from scratch, shopping at local markets, visiting family farms, and, of course, sipping margaritas at J.M.’s favorite cocktail bar. This comes from a stop at the Mexico City tortilleria Maizajo, which specializes in nixtamalization: an ancient Mesoamerican technique of preparing dried cor

Sunday cook day! Uyen Luu, author of the new book “Quick and Easy Vietnamese,” returns to the Milk Street Cooking School, by popular demand. In this livestreamed class, she’s teaching Rice Paper Pizzas (Bánh Tráng Nñòng Trông Rau Và Cá Mòi), which treat rice paper like a pizza dough, grilled and drizzled with fish sauce-spiked butter. We’ll also be getting our wonton technique down with pork and shrimp wontons, and we’ll learn to master tapioca dough for shrimp rolls (Bánh Bột Lọc Tôm), best ser

No-oven Brussels sprouts: #MilkStreetCookingSchool director Rosie Gill’s far more flavorful, low-stress alternative to the sheet pan. (Feta! Honey! Browned butter! Cranberries! Nuts! Think texture, flavor pops, contrast!) Get the recipe for Pan-Seared Brussels Sprouts With Feta and Honey: https://bit.ly/3SE4gai And Shaved Brussels Sprouts With Browned Butter Vinaigrette: https://bit.ly/3MI14qv | Christopher Kimball’s Milk Street