Christopher Kimball’s Milk Street Radio Chowder, Frittata & Marriage: A Love Story
May 8, 2026
Sarit Packer, co-founder of Honey & Co., chef and cookbook author, and Itamar Srulovich, restaurateur and cookbook author, share kitchen wisdom. They debate water versus stock, perfect frittata techniques, and quick soup fixes like jarred beans. They swap chowder and dessert ideas, trade steak tips, and tease their quirky married cooking life.
AI Snips
Chapters
Transcript
Episode notes
Villagers Revive Communal Wood Fired Bakehouse
- Uerdingen villagers revived a communal bakehouse where members prepare sourdough matured over three days and bake loaves in a wood-fired oven.
- Marie-Thérèse leads fire-building and tests the oven by tossing flour; the oven holds ~20 loaves and yields immediate car-loads of bread.
Cook On-The-Bone Without Stock
- Stop adding commercial stock when cooking on-the-bone proteins; let the meat and bones release their own flavors into the dish.
- Itamar Srulovich recommends using water for braises and stews and reserving stock for rare cases like delicate vegetable porridges.
Make Frittatas Simple And Flexible
- Treat a frittata as a flexible, make-anything dish and cook it simply without overcomplicating ingredients or technique.
- Sarit Packer suggests stovetop-only frittatas (no cream) and examples like sweet corn with chorizo for easy meals and leftovers.