Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Massive orbs of ground beef ...

"Remember, this is not a competition. We're all here to learn." Rosemary Gill, director of education for Christopher Kimball's Milk Street, offers the reminder as four teams of two make their way to ...

Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Massive orbs of ground beef are set in a shallow pool of ragù, red and glistening, and are served ...

For a pop of color, the cooks at Christopher Kimball’s Milk Street add a layer of fresh blueberries to the mix. Their fruity tartness is a perfect foil for the richness of the cake and streusel.

Milk Street welcomes the season with a mint and feta dip, fish in parsley sauce, and chicken with cilantro and lemon.

Off heat, sprinkle with the dill and drizzle with additional oil. Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get ...

For the meat, the cooks at Christopher Kimball’s Milk Street use chorizo, a flavor-packed sausage that boasts a robust, smoky taste. Be sure to use Spanish chorizo, a dry-cured sausage with a ...

Serve the remaining avocado sauce on the side, along with lime wedges. Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin. Pérnil is a pork roast, usually either the shoulder or ham, and caldero refers to the dish ...