We say goodbye to old kitchen habits and usher in new techniques this week on Milk Street Television as we ditch browning meat for a stew, bake oranges instead of juicing, and more. To see where Milk Street airs in your area, visit our website: bit.ly/msstationfinder | Christopher Kimball’s Milk Street

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

Infuse your honey like you infuse your oils! Chef and author Sheela Prakash is here to teach you how to give your honey notes of lavender, herbs, and spice, perfect for adding potency to springy fruit salads.“ And to learn more from Sheela, join her class #MilkStreetCookingClass online on May 9 at 6:00 p.m. EDT. Register here: https://bit.ly/41WfEAk | Christopher Kimball’s Milk Street

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