Sundays with Sam: NYT’s Sam Sifton Preaches on Sunday Supper

We chat with Sam Sifton of The New York Times about the rituals
and foods of Sunday supper—from easy duck confit to bacon fried
chicken. Plus, we hear from reporter Amy Guttman about a bar in
London that was once an underground public loo; we make an herb
soup from Sardinia; and Adam Gopnik tells us why he thinks
Montreal bagels are the best in the world.


Get this week's recipe, Sardinian Herb Soup with Fregola and
White Beans (S’erbuzzu):
https://www.177milkstreet.com/recipes/sardinian-herb-soup-serbuzzu


Right now, we are making our online cooking school available for
free to anyone who wants to join the food revolution. You can
choose from over a dozen classes from Kitchen Improv to The Spice
Kitchen to Milk Street Instant Pot. Start a free class today at
https://www.177milkstreet.com/school


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