Milk Street Kitchen – The Spring Feast

Description

At long last, the dark days of winter are coming
to a close, and it’s time to say goodbye to long
braises and wintry stews and hello to pea shoots,
tender greens, and other early signals of spring.
Join the Milk Street Cooking School for a cooking
class inspired by the transition into fresh and
bountiful eating. First, we’ll pay homage to herbs
as we make our Herb and Pistachio Couscous with
Arugula, which uses an herb paste to transform
simple couscous into something special. Then, we’ll
use quick, high heat—instead of the low and slow
techniques of winter cooking—to make Moroccan
style chicken skewers with honey and lemon. This
is a perfect weeknight menu to brighten your table
and your spirits.