We’ve already pre-ordered our copies of Meryl Feinstein’s “Pasta Every Day: Make It, Shape It, Sauce It, Eat It”—her wildly popular workshops have taught us that pasta is surprisingly easy to make at home (often, with no equipment), and yields fresh, restaurant-worthy results. So we asked Feinstein back to the #MilkStreetCookingSchool! This time, we’re making pici, the best pasta that you’ve probably never heard of. Think of a slightly chubby spaghetti or a not-hollow bucatini—that’s pici, a rus

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

This crown of flaky filo, stuffed with yogurt and cheese, is a super smart (and incredibly appealing) topping for Irina Georgescu’s dill-spiked potato stew. Irina demoed this for us at a recent #MilkStreetCookingSchool class on Romanian comfort food—a creamy, airy, cheesy, warming food genre unto itself. If you haven’t checked out her new book “Danube: Recipes and Stories from Eastern Europe,” we highly recommend doing so. Irina has truly changed the way we cook, inspiring numerous Milk Street r