Milk Street Cooking is giving away online cooking school

Dear Friend of Milk Street,

I ran into a friend of mine who is an emergency room doctor and the conversation quickly turned to the virus. She gets suited up in protective gear every day and does her rounds. She was sober about the situation but also eager to help and is preparing for two months of double shifts. As she said, “This is what I trained for.”

At Milk Street, we know any gesture on our part is meager at best, but we would like to help folks at home as we all gather around the table. Case in point—Saturday I made a large pot of beans along with homemade flatbread. That menu seemed to fit the times—simple, inexpensive and satisfying.

On behalf of the staff of Milk Street, therefore, we are announcing the following…
Our online cooking school is free through April for anyone who wants to use their time at home to brush up on their cooking skills, whether it is a course on improvising in the kitchen or better ways to use the Instant Pot. For a full list of classes and to get started, head here.
The Q&A forum is being staffed up so you can ask questions, whether or not you are a member of our website, and we will answer your query as soon as possible. We are working on software updates to make this available and will email you in a few days with a link and more information.
I will be filming videos from my home to share the sorts of pantry-based recipes that many of us are cooking these days—beans, rice, grains, etc.
Watch our social media streams for easy, comforting recipes that use pantry staples. We’ll make sure access is free for all who want it.
This weekend, I was struck by how our neighborhood—our circle of friends—has changed. We are sharing chores, cooking, favorite books and movies. And, for the first time, sidewalk conversations are happening up and down our street.

Please stay in touch. Most of our staff is working from home for now, but we are up and running and would be happy to hear from you.

All the best.

Cordially,

Christopher Kimball


I use the cookbooks and website a fair bit.