Cook with what you have in your pantry! Milk Street Cook Rayna Jhaveri prepares Cream-Free Tomato Bisque with Parmesan Croutons, a grown-up twist on a childhood favorite. Then, Milk Street Cook Sam Fore makes Pasta with Pesto Rosso, a red pesto featuring roasted red pepper and pecorino. To finish, Milk Street Cook Josh Mamaclay demonstrates Stir-Fried Cumin Tofu, marinated in soy sauce and vinegar to add instant depth.

Cream-Free Tomato Bisque with Parmesan Croutons: bit.ly/3WFA9ii
Pasta with Pesto Rosso: https://bit.ly/4b9RHdt
Stir-Fried Cumin Tofu: https://bit.ly/4dwmuCI

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