Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast

by Christopher Kimball

NATIONAL BESTSELLER -- WINNER OF THE JAMES BEARD AWARD AND IACP AWARD FOR BEST GENERAL COOKBOOK

One of Epicurious' Greatest Home Cooks of All Time delivers creative, delicious weeknight dinners with this quick and easy cookbook for beginner cooks and foodies alike.

 

At Christopher Kimball's Milk Street, Tuesdays are the new Saturdays. That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week.

 

Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in




Tuesday Nights is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert.

 

Great food in quick time, every night of the week.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, Foodie

416 pages, Hardcover

First published October 16, 2018

Reviews

[Ron S · Rating 5 out of 5]

Unlike a slew of cookbooks out there that are more than half filler trying to convince you they hold all the keys to perfect health and flavor, Milk Street Tuesday Nights gets to it quick after a one page intro. Organized by a combination of prep times (Fast, Faster, Fastest) and themes (Pizza Night), this is a practical cookbook with ingredients that you can find in most grocery stores that don't call for fancy gadgets, beyond a food processor. The tips are brief ("don't skip the lime wedges") with the logic outlined ("they provide a much needed hit of acidity and freshness.") Dishes come from a wide range of cuisines around the globe. This book totally restored my faith in cookbooks and is my new favorite by a wide margin. It might not have the cachet of a celebrity chef's art book masquerading as a cookbook but if you want something for the kitchen rather than the coffee table, look no further.

[Sara · Rating 4 out of 5]

Nice one page directions with beautiful photos to match from the America's Test Kitchen guy.

As with all cook books, everything takes longer than the time indicated.

All of the recipes I tried came out really well, in particularly a steamed white fish that reminded me a lot of Vietnamese claypot fish.

[Eric Mesa · Rating 4 out of 5]

Once again Chris Kimball and his cohort of recipe development chefs have put together a great cookbook. I've already cooked a few recipes from this book and they've been huge hits with the wife and our extended families. (Slightly less so with the kids, but the Milk Street philosophy is about bold flavors and the kids aren't quite ready for that yet in most foods)

This book is similar in its raison d'etre as Dinner Illustrated (book insertion link not working for me as I write this) put out by his previous employer, America's Test Kitchen. This book has a lot more recipes that are faster - in fact Tuesday Night's chapters are Fast, Faster, and Fastest. Also, in keeping with the Milk Street ethos, the recipes are more from around the world and with boldly spiced flavors. Not necessarily spicy, just lots of spices - like Za'atar, sumac, or harissa.

I can't help but compare the two as they both came out at the same time and Kimball used to work at ATK. I like the way Dinner Illustrated is organized better - by the protein in the dish. I also really like the style of their "Illustrated" line of cookbooks that takes a lot of guesswork out of how things are supposed to look as they're going along. I also think that there are a chunk of recipes in Tuesday Nights (not too many) that are "cheating" in that they are done in less than an hour, but they require something to go along with them to be a complete meal like rice or potatoes or bread. In the case of rice or bread it's not a big deal because bread you just buy and rice (at least the way I make it) is fire and forget in the rice cooker.

That said, I have really enjoyed the recipes I've made from this book. And some of them have inspired my wife who is much more of the off the script type of chef to come up with some great ideas, too. If you want to explore some food from around the world that tastes great and doesn't take too long to cook, this is a great buy.

[Luisa Knight · Rating 5 out of 5]

This book, right here, revolutionized my cooking! No more trying Pinterest recipes that look good but fail miserably in full, rich flavors. I can trust that my taste buds will be wowed with Milk Street.

[Sherri · Rating 3 out of 5]

The foreword indicates that this uses ingredients in your cupboard and changes up your routine to bring worldly flavors to your kitchen. I would classify this for more of an experienced or "gourmet" chef. I would not recommend this for novice cooks unless they have all night to make dinner and can plan accordingly. Also you have to want to experiment with cuisine from around the world. If you're just trying to get dinner on the table on a Tuesday night might not want to choose this off the shelf. If you're ready to experiment then venture out with this one.

[Lara · Rating 3 out of 5]

There's a lot of good stuff in here, and definitely some things I'd be interested in trying, but...okay, so I subscribe to the Milk Street magazine and there are always so many vegetarian recipes in it, enough to make it worth ignoring all the meat ones. But that was a lot harder to do in this book. The recipes are only divided up by the amount of time it takes to make them, so the vegetarian recipes are really difficult to find, and the ratio leans heavily in favor of non-vegetarian meals.

The photography is nice, but it's just not at all a practical cookbook for my lifestyle.

[Elizabeth (Literary Hoarders) · Rating 4 out of 5]

Have now made 5 recipes, and they’re very tasty! Our favorite thus far is the Chicken Curry. Brown Butter Pasta is tonight - 2nd time making it (without the fresh mint this time - that was overpowering). My cookbooks sure are getting a workout during the quarantine.

[Alyssa · Rating 4 out of 5]

I really don’t want to return this cookbook to the library. It’s filled with great recipes and photos.

[Mary · Rating 3 out of 5]

Kimball, the long time face of Cooks Illustrated, started Milk Street in 2017, a kind of 21st century approach to cooking that combines all the ethnic food trends in America with an emphasis on flavor. And, in this book, it’s both flavor and simplicity so that you can get a meal on the table quickly on a weeknight.
Chapters are organized around speed (fast, faster and fastest) and types of foods like easy additions, pizza night, roast and simmer. The fast, faster and fastest designations seem mostly accurate for a relatively experienced cook who has already gotten all their groceries. However, these recipes all required hands-on for most of the recipe. There is a section for long cooking/hands-off but it is very brief.
Every recipe has a full page picture, includes how long the recipe will take and how many it will serve. Ingredients tend to be easily accessible. These are easy to make recipes with lots of flavor that reflect diverse ethnic cuisines like pork chops with guajillo chile and ginger scallion steamed fish. Asian flavors predominate. Unfortunately, almost all of the fastest recipes are either eggs or pasta. It would have been great to see some other types of fastest dishes.
While many recipes build on goods from the pantry like beans or pasta, almost all will require fresh produce like green onions, cilantro, fennel, so the recipes will require some planning ahead. A pantry and fridge introduction to the recipes might have been useful for cooks.

[Michelle · Rating 4 out of 5]

I had to Google who this fellow was (I don't watch TV) and of course, he's ATC and Epicurious think tank material! I have to say I think he's headed in the right direction... I'm hoping he can create real change for the Standard American Dieter. At first I was skeptical that he could reinvent American cooking for people who don't know their harissa from their zatar, but the recipes here are decidedly simple, often economical, and not too foreign to the American palate despite being entirely worldly in their origins. (And is America not the melting pot of the world? Why should our diet languish in northern European roots any more than our cultural and ethnic makeup?)

If you already have Epicurious and NYT Food bookmarked for regular browsing, you're going to sink right in to Mr. Kimball's book. If you're more the Paula Deen and Pioneer Lady style, please take a chance: just because he calls his cilantro-cream sauce "Basbaas" doesn't make it any less tasty. Broaden your horizons, and you'll pick up some serious cooking cred at your next dinner party.

[Cinden · Rating 3 out of 5]

A nice, attractive cookbook with great pictures and fairly clear directions. However I was very disappointed when reading it because these recipes are NOT fast to prepare.

Sure, if you start with all of your garlic pre-chopped, your cheese pre-grated, your carrots pre-peeled, and your nuts pre-toasted, then yeah, it would only take 15 minutes. Or maybe if you had a prep cook get everything ready while you were at work, these meals would be fast. Or if you’re a super-fast robot chopper. But as written? The “start to finish” times should be doubled. At least. I know this under-estimation is a common problem in cookbooks, but since the entire premise of this one is quick meals, I feel like they should have taken more care with the times.

I was looking for a cookbook with ideas for weeknight meals, but sorry, this ain’t it. It made me sad.

[Jessica · Rating 3 out of 5]

I wasn't familiar with Milk Street, but apparently it's a cooking school, TV show, radio show, and magazine! In this cookbook Kimball focuses on quick, weeknight meal ideas. I like that the cookbook is divided by how you cook, not by meal. So there are chapters on Fast, Faster, Fastest (how quickly the meal is ready), sides, salads, pizza night, etc. The recipes are globally inspired, so there is a lot of variety of dishes. I found a few things I'd like to try, but there were a lot of seafood dishes which I can't eat and I'm not a super adventurous/global eater, so this wasn't the best cookbook for me. But, if you are looking for more quick and easy meals there are a LOT of recipes in this book.

[Susan · Rating 4 out of 5]

I give this cookbook 4 stars for the interesting dishes and the fact that the recipes were accompanied by photographs which is a big plus for me. Most of these dishes are global recipes with an emphasis on Asian cuisine. I would have been disappointed if I were a mom looking to find quick meals for my kids on a busy weeknight. I’m guessing that many kids aren’t going to be adventurous enough to try a lot of the dishes offered. This is not a family friendly cookbook unless your children are open to new food experiences. It’s a great cookbook if you love global recipes and want to break out of the rut of spaghetti, mac-n-cheese and chicken fingers.

[Billie · Rating 3 out of 5]

I judge general-interest cookbooks by two criteria: How many vegetarian, or easily-converted-to-vegetarian, recipes are there and how extensive is the baking/desserts section? This cookbook did not score well on the first criterion and fared little better on the second. For cooks who include meat in their diets, this will be an excellent addition to their cookbook shelves. It's usefulness and appeal to me are, however, very limited.

[Honey's Literary Adventures · Rating 4 out of 5]

A great, easy to understand cookbook that breaks out of the ordinary routine without overwhelming the cook with too many new ingredients and techniques. Having said that, there are enough unique ingredients and techniques to broaden a cook's skills. My main suggestion is this. Rather than say "Don't" in bold say "Remember." It is simply a more encouraging approach which is how we inspire people to get back into the kitchen.

[Kent District Library]

Join us for an informal discussion about cookbooks and sample delectable examples, potluck style. Stop by the branch for more details. This month's selection is Milk Street Tuesday Nights by Christopher Kimball. Discussion will take place at Kent District Library's Lowell Branch, on October 28, 2019 from 6:30-7:30 pm.

[Stef · Rating 4 out of 5]

My kind of cookbook. Dishes from all over the globe, but nothing too complicated. Even the ones with common allergens should be easily adaptable. Love the new ideas and fresh takes on classics, and I love that there are no apologies for "cultural appropriation". Just what I need to reset my routine.

[Gabrielle · Rating 2 out of 5]

This is probably a nice cookbook but it's almost entirely meat-based meals, and the vegetarian options are mostly pasta without protein (my family does eat meat but very little, for budget reasons). "Pasta is the only vegetarian option" is so '90s.

[Cigdem DShapland]

naaaah

I’m glad I rented this before buying, it’s too much oil for my liking and they changed most of the traditional recipes. Turkish menemen never looks like that what was that photo?!

[Brad Theado · Rating 3 out of 5]

Food id never cook

[Mmmm · Rating 2 out of 5]

Sugar is an ingredient in 90% of the recipes.

[Sarah · Rating 2 out of 5]

So boring. So very boring and derivative.

[Katy]

marked so many 'to make' that i have to buy this one.

[Usha · Rating 4 out of 5]

Loved the international flavours and I liked over 70% of the receipes, that I be interested in makeing.

[Deb (Readerbuzz) Nance · Rating 4 out of 5]

There is very little introductory text to Milk Street: Tuesday Nights. Am I the only one unfamiliar with Milk Street?

I like the description of the book from the Milk Street website:
Milk Street: Tuesday Nights are our solutions for slapdash weeknight meals. We bring together ideas, tips and recipes from chefs, cookbook authors and food writers, then shape them into simple, flavorful meals using pantry staples and a few other ingredients. Each recipe is designed to come together quickly and to become a go-to in your weekly dinner repertoire.
Fast. Delicious. With ingredients you probably have on hand.

I've gotten to a place in my cooking where I'm bored with my faithful lineup of dishes. Why not try something new? Especially if it's also quick and easy?

I browsed the book and I have now bookmarked Frittata with Pasta, Thyme, and Parmesan; Rigatoni with Ricotta-Sage Pesto; Spanish Eggs and Potatoes; Spanish Ratatouille; Tuscan Soup with Bread, Beans and Greens (Ribollita); Cuban Picadillo; Maque Choux with Andouille Sausage; Mushroom Pork Omelet; Tagliatelle with Portobellos and Chive Ricotta; Orecchiette with Sausage and Chard; Pasta with Browned Butter, Yogurt, and Herbs; Kale and White Bean Soup; Cacio e Pepe; Spaghetti al Limone; Palestinian Crispy Herb Omelet; Three-Cheese Pizza; Chili Chicken Tacos; Buttermilk Biscuits; Rigatoni Carbonara with Ricotta; Follof Rice; Sherry-Soaked French Toast (Torrijas); and Fattoush.

Shall I start with Sherry-Soaked French Toast? I have a half-a-loaf of homemade bread here that may go to waste if I don't use it.

Sherry-Soaked French Toast (Torrijas)

This is Spain's take on French toast. So, Spanish French Toast, if you will. Usually, torrijas are made with citrus or cinnamon flavorings, but Milk Street uses sherry. I did not use sherry; I used cinnamon. I used a half loaf of leftover homemade bread instead of challah. No orange zest. No orange juice. No cloves. And I used butter rather than a neutral oil. Just so you know.

Ingredients:

Four 1-inch-thick slices challah bread, halved on the diagonal
1 cup dry sherry
1 cup powdered sugar
2 teaspoons grated orange zest, divided, plus 1/4 cup orange juice
1/4 cup white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 large eggs
1/2 cup all-purpose flour
1/2 cup grapeseed or other neutral oil
Directions:

Heat the oven to 350°F with a rack in the middle position. In a large baking dish, arrange the challah in a single layer. In a medium bowl, whisk the sherry, powdered sugar, 1 teaspoon of the zest and the orange juice. Pour the mixture over the bread; do not wash the bowl. Let stand for 5 minutes, then flip each piece of bread. Let stand until the bread absorbs most of the liquid, another 5 minutes.

Meanwhile, in a small, shallow bowl, stir together the remaining 1 teaspoon zest, the white sugar, cinnamon and cloves. In the same bowl used for the sherry mixture, whisk together the eggs, flour and 1 tablespoon of the sugar-spice mixture. One at a time, remove the soaked bread slices from the baking dish and dunk in the egg mixture, coating on both sides, then return them to the baking dish.

In a 12-inch skillet over medium, heat the oil to 350°F. Set a wire rack in a rimmed baking sheet. When the oil is ready, place half of the slices in the pan and cook until golden brown, about 1 minute. Using a thin metal spatula, flip each piece and cook until the second sides are golden brown, about 1 minute longer. Transfer to the prepared baking sheet. Repeat with the remaining slices of bread. Place the baking sheet in the oven and bake until the centers are cooked through, about 5 minutes.

Using tongs, dip each slice into the remaining sugar-spice mixture, turning to coat, then transfer to a serving plate. Serve warm.


Best Spanish French Toast I ever made!

[Domenica Galluccio · Rating 4 out of 5]

I was gifted this book and couldn’t be happier. Full of easy and interesting recipes, many of which use flavor profiles that are different than my normal repertoire(I’m looking at you, Za’atar Chicken). Have had a fun time exploring!

[Jill · Rating 3 out of 5]

I received an advanced reader copy, in which the photos are in black & white, and the index is missing, which makes the cookbook less appealing and more difficult to use. The 2-page spread layout with a photography for every recipe makes it easy to browse through a select a recipe. The instructions are precise and easy to read, and sufficient white space is left on the page for cook's notes. A good variety of recipes is offered, requiring varying preparation times; however the sheer number of ingredients and multiple steps required will eliminate quite a few of the recipes from the week night rotation of a busy family. In addition, many recipes seem to feature an unusual ingredient that I don't keep on hand and that isn't available at my nearby market. We live in a densely populated, multi-ethnic suburban area, so our grocery stores tend to be well stocked with many ethnic foods. I don't like to purchase pantry items that I may never use again, or will use infrequently, so that seems to rule out quite a few of the recipes. It would be nice if the authors indicated a suitable alternate to those types of ingredients.

[Jinjer · Rating 1 out of 5]

If you live in a food desert like I do, here in small-town Arkansas, you won't be able to make very many of the recipes in this cookbook.

Amazon Prime might be able to deliver a lot of the pantry ingredients to me, such as fish sauce and white balsamic vinegar, but I'll never be able to get my hands on the fresh produce the recipes call for, such as Thai basil or lemon grass.

I flipped through an ebook from the library before deciding that this cookbook has no place in my rural Arkansas kitchen.

[Lynnie · Rating 3 out of 5]

Read this for our local library cookbook club. Christopher Kimball's Milk Street is known for it's interesting and diverse recipes & this cookbook is no different. The photos are beautiful & really highlights the recipes. There are definitely some recipes I'm eager to try and others which I simply would never bother with- some seem overly complicated for no good reason & others have some flavor combinations that just did not appeal to me. There are also some unique ingredients required for Kimball's recipes which does not bother me, but may be a deal-breaker for others.

[Jennifer Rumack · Rating 4 out of 5]

Wow - This is BEAUTIFUL book - I loved the fonts so much I had to down load a font id app to use the font in my own work.

This book skews a little asian flavor and a little obscure with other recipes - There were enough YUMMY ideas in this book for me to add this book to my permanent collection.

I am most excited about the shaking beef (Reminds my of the Slanted Door in San Fran) and the Asparagus with Sauce Gribiche as a unique side dish!

An award winning book for a reason - GORGEOUS presentation and unique ideas!