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

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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 minutes:

Miso-Ginger Chicken SaladRigatoni Carbonara with RicottaVietnamese Meatball Lettuce WrapsPeanut-Sesame NoodlesWhite Balsamic Chicken with TarragonSeared Strip Steak with Almond-Rosemary Salsa VerdeChocolate-Tahini Pudding

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.

Our Top Reviews

Reviewer: MJ15
Rating: 5.0 out of 5 stars
Title: Nothing misleading about this cookbook
Review: I’ve been following Chris Kimball ever since I started watching ATK and Cook’s Country back in 2004. I always trusted his judgement when it came to recipes that were delicious and foolproof. When he went on his own separate path to form the Milk Street brand, I admit I was skeptical. Was the formula for trusted, tried & true recipes that he helped to develop going to change? I was worried they would. From the beginning, I struggled with understanding what the mission of Milk Street was about. It seemed like CK did a fair amount of traveling to bring back recipes from exotic locations so that the western-influenced home cook could make them in their own kitchens. I read many of the recipes and was “on the fence” about what I was seeing: the recipes didn’t appeal to me as much because it seemed as though ingredients that he was blending together were not ones that I “thought” would taste good together (like oranges and sumac, for example). But I continued to believe that CK wouldn’t lead us dedicated home cooks astray. I started to watch his cooking show on tv, and finally….I understood.When it came to the ingredients, I needed to look beyond them individually and instead focus on “the sum of the parts.” And one day I sprinkled some za’atar eggs and pearl couscous and what do you know…a simple masterpiece was created. I finally understood!Milk Street’s “Tuesday Nights” is the cookbook that made me realize what I had been missing. CK was bringing a wealth of new recipes to my repertoire, using some old, common ingredients and introducing me to some I’ve never used in this combination before. And even better, Tuesday Nights instructs me on how to make these dishes on a weeknight in a jiffy; no 24hr marinade or 12-hr braise necessary. I feel like my eyes and taste buds have awoken.Technically, the book is also beautiful. A picture for every recipe and the steps are neatly and concisely laid out on one page (most of the time). Yet CK still includes an intro to each recipe that provides a bit of context and/or story behind what you are about to make. DO NOT UNDERESTIMATE THE IMPORTANCE OF THESE NOTES (as well as the comments written under some of the pictures.) They are valuable guidance and establish expectations for the dish. I read every single one and I’m so glad I did. After doing so, my mouth is watering even more and I can honestly say I want to make almost every recipe in this book (which is way over 350). I also love that the book lies flat; the pages are very high quality and the photography is beautiful. None of that grainy nostalgic style that some chefs thinks is catchy. I think it’s a turn-off, actually.I appreciate how the chapters are arranged. There’s even a chapter dedicated to Pizza Night. Very convenient for me and my family!CK uses many common spices throughout the book, so if you need to buy a jar of za’atar, sumac, turmeric, or a block of tamarind for the first time, don’t worry: You will be able to use these and other new ingredients over and over throughout several recipes in the book.Lastly, Tuesday Nights has a large number of Mediterranean-influenced dishes, but there are also Asian and Latin flavors as well. I love all of these cuisines so this is not a setback for me. My recommendation is that if you’re unfamiliar with cooking from these regions, please keep an open mind and embrace the adventure. With Tuesday Nights, you will get dinner on the table in no time and your taste buds will thank you for trying something deliciously new.

Reviewer: Food, Glorious Food!
Rating: 5.0 out of 5 stars
Title: Fast, Faster, Fastest! Flavorful, diverse meals for jaded palates.
Review: I came late to this Tuesday night party, but I’m glad I did.Firstly, I cook a lot. I live to cook. I am a recipe tester who also has to put dinner on the table every night. Sometimes the books I test for do not produce dinners (the latest is a book of coffee recipes) and often after working all day in the kitchen, I just want something flavor packed and quick and healthy without having to think too much about it. I was looking for a diverse range of recipes to play with, that would satisfy our adventurous palates and not create a massive amount of washing up. Kimballs Tuesday Nights was on sale, so I grabbed it out of curiosity…Firstly, every recipe is a full page. Every recipe also comes with a full page color photograph. There are over 200 recipes in the book. I have attached some shots of the following recipes – Persian Barley Vegetable Soup, Parmesan and Turkey Herb Burgers, Stir Fried Chicken with Snap Peas and Basil.The chapter headings are as follows:Fast – On the Table in Under 45 MinutesFaster – Ready in 30 to 35 MinutesFastest – Done in Under 30 MinutesEasy Additions – Quick Sides to Round Out a MealSupper Salads – Supper SaladsPizza Night – For Nights When Only Pizza and Burgers and Tacos will sufficeOne Pot – One-Stop Pot Quick-Step CleanRoast and Simmer – Recipes That Let You Walk Away from the CookingSweets- A Little Something SweetChapter 1 – FastFirstly, I would like to go against some of the other reviewers here and say that the recipe timing is generous. Even though my day job is cooking, it is also my job as a recipe tester to ensure that cooking and prep times are appropriate.Take for example the first recipe in the Fast: Under 45 min chapter, Beef Suya (Spiced Peanut rub on Flat Iron Steak cooked on skewers under a broiler)Here are the steps broken down: Spice Rub – Process the first 9 ingredients in a food processor until finely ground. Slice the beef and combine in a bowl with most of the spice rub and thread onto skewers and place on a baking sheet. Broil for 2-3 mins each side. Brush with lime juice and sprinkle with remaining spice mix and serve.I don’t understand why they put this in the “under 45 minutes” chapter and not in one of the faster chapters. It is a super quick meal.From the same chapter: Chicken Curry with Coconut and Tomatoes: Add the spices to a skillet and toast. Set aside, and add the oil to the pan, cook the chicken 3 mins, meanwhile chop onion and chiles, and grate some ginger (or use that jarred ginger – that stuff is excellent to have on hand) add onion for another 5 mins stirring occasionally. Stir in the chopped chiles, ginger, spice mixture, tomatoes and water, Simmer for 15 mins stirring occasionally.There are some recipes in the 45 min or less chapter that would take longer than these, but only a handful of them out of 41 recipes, less than ten are more time consuming than those two I have outlined.Lets move onto the next chapterChapter 2- Faster: Ready in 30-35 MinutesIn my opinion, many of these recipes would take the same amount of time as those in the first Fast chapter. Seeing as many of the ones in the Fast 45 min chapter would only take 30-35 mins I find the division of some of these recipes rather arbitrary.That said, some of the recipes in this chapter are super-fast. Let’s look at a couple of those:Chicken Teriyaki Donburi: Whisk together sake and cornstarch toss with chicken. Add to a hot skillet fry until golden. Set chicken aside. Simmer the rest of the ingredients in the skillet for 5 mins until thickened. Add chicken and cook 4 mins. Serve.Paprika Rubbed Pork Tenderloin: Mix spices together and rub over tenderloin. Sear until browned all sides. Transfer to oven and cook 9-12 mins. Remove pork and tent. Add liquid ingredients to the skillet and simmer on stove for 2 mins. Pour over.Ok, so how much faster can dinner get?Chapter 3 – Fastest: Done in Under 30 mins.Ok so some of the recipes in this very short chapter I have issues with (with regards to sacrificing flavor and a balanced meal for speed) but we will discuss that later. First let’s look at a couple of delicious sounding quick meals.Salmon Chraimeh: Season the fillets. Cook garlic, scallions and jalapeno in a skillet for 2 mins. Add dry spices. Stir in tomatoes, add salmon, cover and simmer for 6-8 mins. Remove salmon peel off skin. Simmer sauce to reduce a little if needed. Add herbs and spoon over salmon.Lemongrass Coconut Tofu: Toss tofu with spices. Add next 6 ingredients to blender to make the paste. Fry tofu 10-12 mins and remove. Add paste and liquid ingredients and simmer 5 mins. Add tofu back in and simmer 10 mins. (Cooking time alone is 25-27 mins so I think this recipe was badly placed in the under 30 mins chapter.So, some of the recipes are divided up rather arbitrarily, but there are some super quick weeknight meals here.So far I have tried 11 recipes across a few chapters, and have been pleased with all of them.You are going to want sides for many of these dishes, and the sides chapter does have some recipes that pair well. Although making a side is going to add time, but many sides in this book are super quick.-I paired the Pork Chops in Chipotle Sauce with the Cilantro rice (I reduced the oil from 2tb to 1tsp so the rice wasn’t gluey)-I paired the Poached Cod in Tomato Garlic Broth with the Shaved Zucchini Salad (I also added blanched green beans to this to add more texture) I also basted bread with some garlic and olive oil and broiled it which was terrific with the tomato garlic broth.-The Glazed Salmon with Chili-Basil Sauce was bomb! The sauce recipe is a keeper for sure and would also be great on chicken. I paired it with Thai Stir-Fried Spinach (I added baby bok choy to this) and some plain rice.-I paired the Moroccan Chicken Skewers with the Tomato Herb Salad with Sumac and an Ottolenghi rice pilaf.-I made the Chili-Rubbed Pork with Cucumber-Melon salad and this was the only one I didn’t really enjoy. To me, the salad was far too sweet (even though I omitted the 3tb agave and substituted 2 tsp honey instead) and far too much like eating a dessert fruit salad with pork. The pork was nice but I would recommend boosting the cucumber, and reducing the fruit significantly, and maybe dropping the sweetener even further.All of the meals were fast, healthy, and very good. Surprisingly, I didn’t feel the need to depart from the recipe as written (which is unusual for me) for the majority of recipes.The recipes are very diverse, and many do require less common pantry items. This may be a deal breaker for you. No substitutes are given for these ingredients (with the exception of the chili-bean sauce)I have gone through the entire book, and the following ingredients are ones that you may not have on hand. The good news is that some of these ingredients are used in multiple recipes. In particular, lemongrass (cut stalks freeze well and are easy to chop when frozen) Thai chili-garlic sauce, pepperdews fish sauce etc. However, many of these ingredients are used for one recipe only. Most are shelf or refrigerator stable for long periods and I am also a fan of freezing ingredients, but you may need to search out other uses for many of these recipes, unless you want to make the same dish multiple times (and many of the recipes that I have tried are worth repeating)It is worth mentioning that the index helpfully lists many of these ingredients separately so if you want to use up that chili-garlic sauce, or fish sauce etc, they have their own recipe listing which is very helpful.Ok, ready? Let’s take a look at the ingredients:Thai chili-garlic sauce, fish sauce, lemongrass, kimchi, sesame oil, Sichuan peppercorns, pomegranate molasses, curry powder, cardamom, garam masala, guajillo chilies, arbol chili, agave, rice vinegar, Sichuan chili oil, fennel seed, poppy seed, mirin, rice vinegar, sherry vinegar, Spanish chorizo, dry sherry, five spice powder, white balsamic, ricotta salata cheese, sumac, Manchego cheese, chili-bean sauce also known as Toban Djan (miso and chili garlic sauce is given as a substitute for this), peppadew peppers, tamarind paste, Asian wheat noodles, udon noodles, dried shitake, pickled ginger, andouille sausage, black bean garlic sauce, smoked almonds, allspice, oyster sauce, dry vermouth, red miso, sake, bulgar wheat, cotija cheese, pecorino romano, arborio rice, mustard seeds, pearl couscous, tahini, chipotle chili powder, Worcestershire, aji Amarillo paste, gruyere cheese, white miso, soba noodles, gochujang, prepared horseradish, tamarind chutney, hoisin sauce, ancho chili powder, thai chilies, semolina flour, piquillo peppers, linquica or Spanish chorizo, caraway seeds, harissa, new Mexico chili powder, buckwheat flour, turbinado sugar.I personally find these ingredients and recipes all the more enticing for the varied ingredients. Keep in mind that the recipe list above is for the entire book of more than 200 recipes and many recipes just use common pantry/grocery store ingredients. Some will require a grocery trip or an Amazon order, but to those who are feeling a bit bored with their current recipe line-up, these recipes sure will stoke your palate!The only chapter I find dreadfully disappointing is the extremely scant offerings in the Fastest chapter – Done in Under 30 minutes. Only 19 recipes are in this chapter and out of that, no less than five recipes are omelets or frittata or scrambled eggs. Two are soups, and eight are pasta/noodle dishes. Two are salmon, one is shrimp. One is tofu.Considering that the majority of people are buying this book for quick healthy meals on a weeknight, and considering the 45 min and 30 min chapters have over 40 recipes each, I do think that the Fastest chapter needed a lot more work!Admittedly four of the salad recipes in the Supper Salad chapter are ready in under 30, but I do have a huge gripe over the paucity of recipes in this Fastest chapter.However, it should be said that in the 30-35 min chapter there are many recipes that are said to take exactly 30 mins and many recipes in the fastest chapter that are said to take 25 and the actual time the recipe takes is up to the individual cook and kitchen too, so the times can only really be a rough estimate. Still, I do think I could easily come up with more than 19 recipes for 15-25 min meals. Perhaps I should put my money where my mouth is and test this out.Anyhow, that one gripe aside, I have enjoyed cooking from this book over the past couple of weeks, and we have enjoyed every recipe, and I love how varied and interesting many of these recipes are. If you have a jaded palate and want some interesting recipes that won’t take all day, then I do recommend this book. I own over 1000 cookbooks and I am still pleased that I purchased this one and I have many other recipes bookmarked to try.If this review has been helpful to you would you please click the helpful button. It makes my day to see that my review has helped a like-minded shopper :)You might also be interested in my other reviews. I compare and review a lot of ingredients and kitchen products and occasionally post very lengthy cookbook reviews. You can also check out my lists for grouped together items I have reviewed.I am a recipe tester and developer and spend my life playing in the kitchen. For me it’s fun to geek out on lemon zesters for example, buying 8 at one time to find the best because I have a tiny kitchen and am in it all day and don’t have the room or the patience for substandard items in my kitchen. I am happy to share my findings on Amazon so you don’t waste your hard earned cash on substandard products either!Happy cooking and eating because Food is Glorious!

Reviewer: kindle customer
Rating: 5.0 out of 5 stars
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Review: I have had many books over the last 50 years and I have to say I will be using many recipes out of this book for many reasons, but for simplicity of the ingredients that I normally have at home or can pick up without breaking the bank in order to conjure up the recipe to completion is a must for me. Inggredients, the instructions and the picture to show is so well done. A must for the folks that have little to spend on their grocery bills these days. Thank you for all of this.

Reviewer: chilean
Rating: 5.0 out of 5 stars
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Review: this book is a good addition, quality pictures, lots of options to cook.

Reviewer: London mum
Rating: 5.0 out of 5 stars
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Review: Every recipe has a picture. There are a variety of dishes, all simple for the home cook. No esoteric ingredients, no technical methods. Just easy to cook, family pleasing meals.

Reviewer: Lucy67
Rating: 5.0 out of 5 stars
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Review: I literally want to make and eat everything. Beautiful inspirational photos, clear descriptions and methodology. Just delicious and fantastic value.

Reviewer: Graham McFadyen Hill
Rating: 5.0 out of 5 stars
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Review: A great addition to my cookbook collection. Lots of innovative menu ideas easily adapted to my “cooking for one” kitchen style.

Price effective as of Apr 20, 2025 08:12:36 UTC

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