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Article content Everyday ingredients are treated to what Boston cooking teacher Christopher Kimball calls “bold, easy cooking” in his new book Milk Street Cookish: Throw It Together (Little, Brown/Hachette, $44). Today’s curry, a fast and spicy one-pot meal, is an example of his view that while our traditional cooking was founded in northern Europe and is based on slow cooking of staple foods, most cuisines use fast cooking enlivened with peppy additions. Miso, garlic, harissa, red curry paste, pickled ginger and ground turmeric are among Kimball’s favourites. He maintains...

Article content Everyday ingredients are treated to what Boston cooking teacher Christopher Kimball calls “bold, easy cooking” in his new book Milk Street Cookish: Throw It Together (Little, Brown/Hachette, $44). Today’s curry, a fast and spicy one-pot meal, is an example of his view that while our traditional cooking was founded in northern Europe and is based on slow cooking of staple foods, most cuisines use fast cooking enlivened with peppy additions. Miso, garlic, harissa, red curry paste, pickled ginger and ground turmeric are among Kimball’s favourites. He maintains...

Article content Everyday ingredients are treated to what Boston cooking teacher Christopher Kimball calls “bold, easy cooking” in his new book Milk Street Cookish: Throw It Together (Little, Brown/Hachette, $44). Today’s curry, a fast and spicy one-pot meal, is an example of his view that while our traditional cooking was founded in northern Europe and is based on slow cooking of staple foods, most cuisines use fast cooking enlivened with peppy additions. Miso, garlic, harissa, red curry paste, pickled ginger and ground turmeric are among Kimball’s favourites. He maintains...

Article content Everyday ingredients are treated to what Boston cooking teacher Christopher Kimball calls “bold, easy cooking” in his new book Milk Street Cookish: Throw It Together (Little, Brown/Hachette, $44). Today’s curry, a fast and spicy one-pot meal, is an example of his view that while our traditional cooking was founded in northern Europe and is based on slow cooking of staple foods, most cuisines use fast cooking enlivened with peppy additions. Miso, garlic, harissa, red curry paste, pickled ginger and ground turmeric are among Kimball’s favourites. He maintains...

Article content Everyday ingredients are treated to what Boston cooking teacher Christopher Kimball calls “bold, easy cooking” in his new book Milk Street Cookish: Throw It Together (Little, Brown/Hachette, $44). Today’s curry, a fast and spicy one-pot meal, is an example of his view that while our traditional cooking was founded in northern Europe and is based on slow cooking of staple foods, most cuisines use fast cooking enlivened with peppy additions. Miso, garlic, harissa, red curry paste, pickled ginger and ground turmeric are among Kimball’s favourites. He maintains...