Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast by Christopher Kimball

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Curried chicken and rice with cranberries

    • jaelsne on August 31, 2020

      This was a delicious recipe, and very easy to put together. My husband loved it. The cranberries made it just a bit too sweet to my taste. Next time I’ll substitute a tarter dried berry, or offer some chopped cashews to counteract the sweetness.

    • thewoobdog on June 23, 2021

      Delicious (and made our house smell absolutely mouthwatering) but it was missing something for us - maybe a bit more acid? Would definitely make again, though!

    • bwhip on October 15, 2019

      Fantastic dish. Great depth of flavor, with a lovely blend of spices. Pretty easy to put together on a weeknight (about 45 minutes as advertised), and we absolutely loved the result. Mango chutney is a perfect accompaniment. We'll definitely be enjoying this one again.

    • et12 on January 11, 2021

      Nice and tasty, not spicy at all but with good balance of flavour. Easy to make.

    • Shewi128 on April 07, 2021

      We loved this recipe! My husband declared it a keeper. I don't love dried fruit in savory recipes, but the cranberries were a nice bite of sweetness. I will definitely make this again.

  • Salmon chraimeh

    • jaelsne on September 11, 2020

      So easy and absolutely delicious. I loved that the sauce is prepared right in the Sam pan as the fish, making cleanup easy. Nice complex taste without a lot of ingredients,

    • TrishaCP on October 02, 2021

      I made this with fresh tomatoes instead of canned (half Roma, half garden) and we liked it very much.

    • peaceoutdesign on March 14, 2021

      A great and easy salmon preparation with lots of taste. This maybe isn't as sweet or lemony as other versions of Chrainmeh but I have to say that I think this is better in taste and texture than Ottolenghi's version.

    • jbny on October 08, 2020


    • Skamper on October 30, 2020

      We both enjoyed this, but the sauce turned out thicker than pictured and perhaps overwhelmed the taste of the salmon a bit. Might be better with white fish.

  • Tuscan soup with bread, beans and greens (Ribollita)

    • tmatthey on November 23, 2019

      Used this recipe as a template to use up some odds and ends and all was still tasty (eg, left over black bean stew in lieu of canned beans; added chunks of sweet potatoes cause they needed to get eaten; and swapping in orange bell for green because that is what I had). The paprika spiced bread croutons were great! Comment - cut the swiss chard ribbons in half, lengthwise. The approximately one inch wide strips were ungainly to spoon up.f

    • southerncooker on April 02, 2019

      I had trouble finding Swiss Chard. No luck after three grocery stores so I decided to substitute spinach. Instead of the red bell I used some orange and yellow bell pepper I had in the fridge. This was a quick and easy supper for a work night and it tasted good too. Recipe says you can use some Parmesan to top it when you serve along with a drizzle of olive oil. I had a wedge of Asiago so I grated some of that one top of the croutons along with the drizzle of olive oil.

    • averythingcooks on April 07, 2021

      This was the idea for tonight and I looked at several options from my bookshelf. This is the one I stuck the closest to.....but I added sausage (thanks Jamie Oliver!) and chopped fresh tomatoes (same to Valerie Bertinelli :). My change was spinach in place of kale and cooked navy beans from my freezer. But I loved this use of sweet peppers & red onions and the crispy paprika croutons instead of bread just soaking in the soup. A great one bowl dinner.

    • Mtetpon on December 21, 2019

      I had the same problem with the Swiss chard. I used mustard greens and added a couple of tablespoons of apple cider vinegar for acid and to help cut bitterness of mustard greens. This soup is so freaking yummy!!

    • et12 on November 01, 2020

      A very good soup and easy to make. I used kale instead of chard and seasoned with lemon juice. The toasted bread is what makes the dish.

  • Maque choux with andouille sausage

    • Jane on July 22, 2019

      A very quick and easy supper. I had chorizo so used that instead of andouille. I liked the combination of corn, peppers and spicy sausage.

  • Rigatoni with ricotta-sage pesto

    • Jane on July 05, 2019

      This was just ok. My parsley and sage plants are very healthy so I decided to make this recipe even though it didn’t jump out at me. It was easy to make and edible, just not very interesting.

    • Lepa on April 02, 2019

      This is very easy to put together and delicious. The walnuts are an especially nice touch.

    • Frogcake on September 22, 2019

      We loved this recipe! I didn’t have enough parsley so substituted about half a cup with arugula. This worked very well and didn’t overpower the taste of the sage. I also added manchego cheese in place of Parmesan. This also worked really well. You could use the pesto as an amazing condiment on crackers or sandwiches.

  • Chicken curry with coconut and tomatoes

    • Jane on July 12, 2019

      This was a great weeknight dish. I loved the combination of flavors. It’s from southern India, the spices were subtle rather than hot. I also liked the combination of coconut and tomato. My only quibble is I hate grating tomatoes (I always manage to grate a finger). I’d use a can of finely diced tomatoes next time. The sauce was quite liquid the first night so would be better served with rice. The second night it was thicker so was good with naan. Definitely a repeat for me.

    • et12 on January 28, 2021

      Wasn’t my favourite, a decent dish but felt there were too many tomatoes (used baby plum tomatoes) and didn’t really taste the coconut.

    • hbakke on July 15, 2019

      Delicious! Served with rice and naan. Added the juice from one lime after cooking. Used jalapeno in place of the Fresno pepper since there are never red chilies around here.

  • Potato salad and smoked trout with horseradish and chives

    • Jane on July 24, 2019

      One of my criteria for a successful dish is if friends ask for the recipe. This one scored 4/4. It was very easy to prep and tasted great. Definitely a repeat.

    • kari500 on December 14, 2020

      Delicious. No fresh dill, so I had to use dried. I’m sure it will be even better with the fresh. No chives, so I used an equal amount of scallion. Loved the radish, think you could also do red onion if no radish. I served this as the main course over romaine that was very lightly dressed with lemon and olive oil. Look forward to making it again.

    • Rinshin on July 26, 2019

      After reading Jane’s note and trying to come up with sides for fried chicken, this was selected and so glad I did. Very simple and unusual flavor profile for potato salad. The horseradish and smoked fish (I used homemade hot smoked salmon) are perfect here along with quick radish pickle. The horseradish dressing is front forward taste but it does not overpower the overall salad. Used yogurt in place of sour cream and Yukon potatoes for red. This will be great with beef rib roast too.

    • Lepa on April 21, 2020

      This salad is such a treat! It has a Scandinavian or Eastern European flavor profile and my whole family liked it (including kids who usually aren't into potato salad). The pickled radishes were especially nice here. I had the leftovers for lunch today and it was even better!

    • meginyeg on September 09, 2021

      This was delicious. The flavour combinations were excellent. We will definitely make again.

  • Taiwanese five-spice pork with rice (Lu rou fan)

    • mjperkins on August 09, 2019

      Nice and savory.

    • MollyB on August 23, 2019

      Quite good but very potent, with a strong umami punch. Even with low-sodium soy sauce, it was quite salty. (I thought a bit too salty, my husband thought it was great.) It definitely needs to be served with other foods with less assertive flavors; we did white rice and a cucumber salad, and that worked well.

    • et12 on December 01, 2020

      Rich, delicious with lots of flavour. The soft boiled eggs compliments it beautifully. Served with rice and the Sichuan broccoli recipe also from this book.

    • angrygreycat on February 05, 2019

      Made for dinner tonight with some trepidation, I have not been a fan of five-spice in the past, but I had a pot to use up in the pantry. This was very aromatic and tasty. The five-spice wasn't a problem for me, I believe because of the heavy use of sherry (over a cup) and sauce, along with shallot and garlic. The whole family enjoyed this quick tasty meal.

  • Orecchiette with sausage and chard

    • mjperkins on November 21, 2020

      Substituted kale for chard

    • peaceoutdesign on April 06, 2021

      Easy and good enough for guests. I think that the key was Sweet cherry Peppers that were sweetly pickled.

    • coryelizabeth on April 18, 2019

      I expected to love this given all the delicious ingredients, but somehow the whole was less than the sum of its parts. I will say, however, that I used supermarket Italian sausage -- and since that's doing the heavy lifting here, flavor-wise, a higher quality sausage might make all the difference.

  • White beans with sage, garlic and fennel

    • Cheri on January 13, 2019

      This was very good! Used instapot beans instead of canned. It’s a rich, filling and comforting dish. Great with grilled pork chops and wild arugula dressed with lemon and a fruity olive oil.

    • jayg312 on January 22, 2019

      Good dish - cooked as a main initially, but I think it works better as a side. Paired well with buttered crusty bread.

    • et12 on December 10, 2020

      Delicious, easy to make with good depth of flavour. An easy weeknight meal.

    • Apepin on October 22, 2020

      Great dish. Served with sausage and crusty bread.

  • Frittata with pasta, thyme and Parmesan

    • Cheri on January 13, 2019

      This is really a great pantry dish. Added some creme fraiche to the eggs for additional bump. Loved the thyme. Leftovers are great warm, or cold.

    • Zosia on February 16, 2020

      I made this to use up some leftover, cooked fusilli. It was easy and delicious. My (Kobo) edition appears to have an error: the recipe calls for 2oz or 1/2 cup grated cheddar cheese in the ingredient list, then refers to 3/4 cup + 1/4 cup in the directions. I weighed the cheese and based on the mound I grated, 1 cup is the right amount.

    • Lepa on March 29, 2019

      This was really good. My entire family was enthusiastic about it. We needed a bit more salt and the frittata was delicious with a bit of coarse sea salt sprinkled on top.

  • Vietnamese meatball soup with watercress (Canh)

    • Cheri on January 13, 2019

      This is a great detox soup - post holidays. Loved it! Made as written, tons of fresh ginger make a big difference. Meatballs are a bit slimy to prep, but great in the soup.

    • Ecngreg5 on September 25, 2019

      This is a good soup, although the meatballs were a little bit too peppery for my taste, but I don’t like spicy food. It was just on the edge of being too much for me. Next time, I’ll use a little less than a whole teaspoon of fresh ground white pepper.

  • Georgian chicken with walnut-cilantro sauce

    • kari500 on July 05, 2020

      This was so good. I also had to use skinless chicken (Covid cooking), so I skipped the browning part. Also out of fresh chilies, so I used red pepper flakes. And still, this was so delicious. Cooked for more like 20 minutes at a lower temp. Served with rice and a salad, and it was a very different, wonderful meal. The family raved.

    • hillsboroks on November 15, 2021

      This is a wonderful recipe to get you out of a boring chicken dish rut. I used a pound of chicken thighs for two of us and made 1/3 of the sauce. My thighs were bone-in, skin-on and cooked perfectly following the recipe times. The combination of flavors were amazing considering how easy this was to make. My husband loved this and wants me to make it again.

    • peaceoutdesign on April 09, 2020

      Very flavorful and straightforward. I used skinless chicken and the recipe would definitely be better with the skin on.

  • Spice-crusted steak with mashed chickpeas

    • kari500 on August 01, 2020

      Delicious. My husband isn’t a fan of chickpeas, so I did potatoes instead, using the same instructions after having cut and boiled them. This was my first time cooking flat irons; I’ll do it again.

    • bwhip on July 01, 2020

      This is excellent, with super easy prep. Great flavor, simple ingredients. I grilled the steak, but otherwise stuck to the recipe. Every time I have a flat iron steak I wonder why I ever have flank steak, as the flat iron always seems to be more tender and flavorful.

    • MollyBelle on December 15, 2020

      My husband swears he'll never eat potatoes again! Great recipe. Love the flavors and textures. We use flap steak instead of flat iron as it's richer. I make sure to not over cook the steak and slice very thin.

  • Bread salad with kale, beets and blue cheese

    • kari500 on September 25, 2021

      First things first: I used butter lettuce, not kale. I also upped everything, as I wanted a main course salad with no sides. 8 slices turkey bacon, more like 6 oz. blue cheese, extra dressing, more of the lettuce than what is asked for of kale. Bottom line is that we loved this.

  • Asparagus with sauce gribiche and fried capers

    • Aggie92 on April 22, 2019

      This was a last minute addition to our Easter Sunday dinner. As a result, I did not have any fresh tarragon, so I substituted 2 tsp. of crumbled dried tarragon. This dish was spectacular and had so much flavor. The fried capers were a nice addition, but splattered oil all over the stove and everything around it, and made a mess (despite the fact that I dried them well with paper towels). All in all, a great dish for company.

    • Skamper on May 13, 2020

      This was delicious. First time making this classic French sauce and now I want to eat it on everything. Didn't have horseradish so left it out. Made a half batch and had a bit of sauce left over.

  • Turkish red lentil soup

    • Aggie92 on January 17, 2019

      Really good and so easy. Be sure to add plenty of lemon juice to the soup so the flavor is bright and sunny. Don't omit the chile oil, it takes this soup to a whole new level.

    • Lepa on May 05, 2019

      This is very good and easy but I make several red lentil soups and this wasn't my favorite. I may make this again but probably prefer Melissa Clark's red lentil/lemon soup.

    • SenseiHeidi on May 19, 2020

      Definitely make and use the aleppo pepper oil. I like to add lime juice to my bowl.

    • Sskkyy on May 07, 2020

      Delicious. I make this often and my whole family loves it. I wouldn't think of leaving out the Aleppo pepper oil, lemon and mint topping. It's the difference between good soup and great soup. I've made this dairy-free and 'milk protein' free in consideration of allergies. I've used half olive oil and half ghee. I've also made it with half olive oil and half Earth Balance. They've all been delicious and not lacking in buttery flavor. I highly recommend this soup.

    • et12 on November 24, 2020

      I was a bit sceptical at first when making the soup as it seemed pretty bland, but what a difference adding the pepper oil and lemon and mint makes! I didn’t have Aleppo pepper so followed advice to use paprika and chilli flakes.

  • Sesame stir-fried pork with shiitakes

    • MollyB on March 29, 2021

      Very good, fairly quick stir-fry. Using kimchi in a stir-fry is a great way to get a lot of flavor in the dish without a lot of chopping, which makes this a nice weeknight meal. Not the best stir-fry I've ever made, but quite tasty. Leftovers were good for lunch the next day.

    • southerncooker on April 28, 2019

      We love kimchi. The kimchi and shittaki's were perfect in this. Tenderloin was so tender. My store was out of green onions so I use some chives that I already had on hand. I will be making this again.

    • et12 on November 13, 2021

      This was good and I loved adding the kimchi, but I was expecting some stronger flavours from this dish.

    • mpo on September 13, 2021

      I liked the idea of putting kimchi in a stir-fry, which I have never done, but I reduced it by half and added bok choy greens instead.

  • Garlic and cilantro soup with chickpeas (Açorda a alentejana)

    • MollyB on January 14, 2020

      Delicious soup (as long as you like garlic)! Great for a cold and windy night. Make sure to get the croutons quite crispy so they hold up and give some texture in the soup. I used chickpeas I had cooked; for the broth, used about half cooking liquid and half chicken stock, and that worked well.

    • et12 on November 07, 2020

      Quick and easy to make and absolutely delicious. We didn’t have any jalapeño peppers so used bell pepper with cayenne pepper which gave it a nice kick. Very tasty despite very little cooking time..

    • MollyBelle on July 10, 2020

      Fabulous recipe. Very simple as the cilantro pesto is made in the food processor. I add one can of chickpeas without draining to give the broth extra body. Keep the croutons extra cripsy. I always add extra smoked paprika to both the pesto and the croutons. Do not skip the soft boiled egg! Makes the both extra rich. We make this recipe at least once a week.

  • Glazed salmon with chili-basil sauce

    • TrishaCP on November 04, 2021

      This recipe got the last of my Thai basil before the temperatures dropped. Fortunately, it was good and easy.

    • southerncooker on April 23, 2020

      Made for my lunch. Since I was only one eating I quartered the recipe. I didn't have lemon grass so I subbed lime zest. I also only had regular brown sugar and not dark. Otherwise I followed recipe. This was delicious but spicy. Instead of serving with steamed rice and stir fried greens, I had some leftover citrus slaw in fridge and and had that. It went really well with the spicy salmon.

    • Zosia on July 17, 2020

      Spicy and delicious. I served it with the recommended rice and stir fried greens, fairly neutral sides that were good choices for the boldly flavoured salmon sauce.

    • BasicStock on January 27, 2021

      So good. Just two of us, but I made the full sauce recipe. Added a bit more sweet chili sauce to get the right amount of zing after tasting. Added half of the sauce to frying pan to glaze salmon after it was cooked, and the other half to fresh chow mein noodles along with some stir- fried chopped bok choy.

    • et12 on February 01, 2021

      I loved this sauce and surprised with how well it worked with the salmon. Was a very quick and easy dish to put together and took less than the forty minutes suggested.

  • Paprika-rubbed pork tenderloin

    • TrishaCP on October 31, 2021

      This was easy to prepare and tasted good. Served it with fresh pasta.

    • FJT on October 27, 2019

      The pork tasted lovely but my sauce was quite salty, presumably the combination of the salt in the rub (and I didn't use the full amount) and some salt in the stock. Nice flavour.

    • twoyolks on July 02, 2020

      I really enjoyed both the sauce and the pork. My pork cooked much more quickly as it was smaller.

    • clkandel on July 09, 2020

      Very tasty. Sauce was great over the egg noodles with browned butter and poppy seeds. Would be equally as delicious over roasted potatoes.

    • joneshayley on August 22, 2019

      A beautiful recipe, smoky and slightly spicy with a rich thick glossy sauce. Served with roast pitas and watercress.

    • Skamper on April 12, 2021

      We both enjoyed this. Made a half batch with one tenderloin. Didn't have hot smoked paprika so used a combination of hot, sweet and smoked. Served with parmesan smashed sweet potatoes and salad.

  • Fattoush

    • rspoonbill on August 10, 2020

      I will make this over and over again. The pita chips were amazing, and will be good with any dip.

    • clkandel on September 21, 2020

      Love the blend of flavors. The grapes are a delicious addition. Everything can be prepared ahead of time and assembled at the last minute. I thought there was more dressing than needed, but the leftover certainly won't go to waste!

    • lou_weez on September 20, 2021

      Delicious! Loved the addition of red grapes. Will make this again.

  • Uruguayan-style steak and cheese sandwich

    • southerncooker on April 11, 2019

      I couldn't find beef tenderloin so I used sirloin steak. Instead of shredding the mozzarella I sliced it. Tasted really good. The olive mixture was delicious on the sandwich.

  • Posole rojo with chicken

    • southerncooker on November 03, 2019

      Very good but quiet spacy. Probably my fault since I thought l had ancho chili powder and didn't. I used a combination of chili powder and chipotle chili powder.

    • SugarTreeBaking on January 24, 2021

      Comes together easily. I used the meat from a rotisserie chicken instead of the chicken thighs. Also cut back on the chicken broth, only used 1.5qts as I wanted more of a stew. Don't forget the lime juice. Not too spicy with the ancho chile powder.

  • Za-atar-roasted chicken

    • southerncooker on March 31, 2019

      This was very good but most of my garlic burnt while cooking so I only had a little to mash and go into the sauce. Next time I'll roast the garlic separate.

    • angrygreycat on January 16, 2019

      Simple preparation that forms a nice crunchy crust on the outside and keeps the meat moist inside. The sauce has a nice taste with mellow roasted garlic, some of the zahtar seasoning from the tray, lemon juice and peel. I served with just simple green veg. I would make again.

  • Fish tacos with lime-pickled jalapeños

    • southerncooker on August 04, 2019

      Made these for daughter and I when made guys beef tacos. We loved them.

    • Rinshin on August 08, 2019

      Quick and satisfying fish tacos. Used cod and air fryer for frying fish and that worked really well. I love garlic and even eat one black garlic daily, but for some reason this mayo/sour cream sauce was waaaay too heavy handed with garlic taste. Garlic taste lingered on and on. Six garlic cloves for half cup sauce is too many with creamy sauce like this. I plan to reduce garlic to 2-3 cloves next time. Corn tortillas were char grilled to bring out the freshness and taste.

    • Dannausc on August 14, 2019

      Pretty decent

  • Cuban-spiced burgers

    • southerncooker on April 11, 2019

      Different, but good. Son said it reminded him of a taco. We loved the spicy sauce.

    • FJT on October 13, 2020

      These were OK, but didn't particularly excite any of us.

    • Zosia on October 12, 2019

      We enjoyed these. The flavour of the burger was good on its own and the spiced mayo spread was a delicious complement. I made 6 burgers and 1/4 of the spread, which was enough for the burgers with no leftovers.

  • Korean chicken salad (Dak naengchae)

    • southerncooker on February 26, 2021

      I made a forth recipe of this for just me. It was delicious.

    • coryelizabeth on April 18, 2019

      This tasted good when I first made it, but the leftovers became rather....bad. Somehow, the acidic hit of mustard disappeared after the salad sat in the fridge, and it just felt like chewing lots and lots of chicken.

  • Gochujang-glazed potatoes (Gamja jorim)

    • southerncooker on March 29, 2019

      Love Korean food and gochujang. This was so good. Will make again.

    • et12 on March 16, 2021

      These were not what I expected in terms of taste or texture, but they were nonetheless very good. The potatoes are soft and pillowy with a nice sweet spicy flavour. Delicious.

    • Skamper on January 19, 2021

      Easy and tasty. I made a half batch, which was more than enough for two. I used half Yukon gold and half sweet potato and we liked the sweet potato more, though both were good. I used regular (large) potatoes cut in 1" chunks and this worked fine.

    • tralliott on May 09, 2021

      These came out great -- the sauce is super flavorful. Next time I would increase the amount of sauce slightly (maybe 1/4 extra) and add a big pinch of salt to the potatoes during the first stage of cooking if you're using a lower-sodium soy sauce.

  • Tomato-herb salad with sumac

    • southerncooker on April 08, 2019

      This was just ok for me. I did leave out the mint since we're not fans.

    • hbakke on August 15, 2020

      This was alright. I substituted white onions for red, but I doubt that made too big a difference in the salad. The recipe makes more than enough dressing.

  • Scotch bonnet slaw (Haitian pikliz)

    • southerncooker on April 06, 2019

      This was delicious but oh so spicy.

    • clkandel on July 07, 2019

      This was great. I didn't have scotch bonnets, so used lemon peppers. Served it as a topping for shrimp tacos. Also great served with Slow-cooker barbecue-beef sandwiches from Cooking Light Annual Recipes 1999.

    • et12 on December 21, 2020

      Nice and fresh tasting slaw, but the recipe doesn’t belong in this book. Says it only takes 15 minutes to make but at the end of the text you find out it needs to sit in its sauce for at least two hours.

  • Thai stir-fried spinach

    • southerncooker on March 29, 2019

      I made a half recipe of this and ate it all. It was delicious.

  • Poached cod in tomato-garlic broth (Pesce all'acqua pazza)

    • southerncooker on July 28, 2019

      Delicious. We ate it over brown Basmati rice.

    • FJT on January 29, 2021

      Easy and delicious.

    • Zosia on July 06, 2020

      This was delicious even with mediocre hot house tomatoes and frozen cod fillets and was very quick to cook - a good choice for a hot day.

    • jenburkholder on August 09, 2021

      Tasty but not amazing. Only half the family liked.

  • Soupy rice with chicken, bok choy and mushrooms (Pao fan)

    • southerncooker on October 11, 2020

      While it wasn't very soupy by the time we ate it, it was delicious. I'd happily make and eat this one again. Baby bok choy, green onions, and ginger all from my farm share.

    • ksg518 on September 14, 2020

      This was pretty good. I could see making it again on a cold winter night. Two notes, however. First this is only a 30 minute recipe if you have skinless boneless chicken thighs cut into very small bits and cut up bok choy already prepared. Otherwise plan on about an hour. Second, if you want it to be a soupy rice dish you'll need to eat it all right away since as it sits, the rice will continue to absorb the water/stock mixture.

  • Seared salmon with avocado sauce and tomato-cilantro salsa

    • southerncooker on April 06, 2019

      This was delicious. I especially loved the avocado sauce.

    • bwhip on December 11, 2019

      Delicious, and really easy. Great flavor, light and fresh. Perfect for a busy weeknight. We'll make this again for sure.

  • Cilantro-tomato omelet with turmeric butter

    • southerncooker on April 07, 2019

      I pared the recipe for one since I'm the only one who enjoys cilantro. I enjoy finding recipes that use turmeric since it is said to help those with arthritis and I have it bad in my knee. I used purple onion instead of shallots and black pepper instead of white. I also made a few errors. I folded the omelet before tenting with foil. When I tried to open it back up to add the tomato mixture it tore a bit which resulted in an ugly omelet. Sure it didn't hurt taste though. I accidentally added the fish sauce and lime juice mixture to the turmeric butter. I added a little more lime juice to the final tomato mix but decided against extra fish sauce. Despite my mistakes it still turned out delicious. I had some toasted chibatta bread to go with.

  • Chicken teriyaki donburi

    • southerncooker on May 15, 2020

      I liked this. Son said ok. I didn't have sesame seeds. I used brown rice.

    • uk2nl on December 02, 2018

      Quite sweet. Needs a bit of spice. Nice though.

    • hbakke on August 31, 2019

      Delicious and easy to make.

  • Roast cod with tahini-herb butter

    • southerncooker on March 29, 2019

      I thought this one was really tasty.

    • alliebaybay on August 18, 2020

      I loved this recipe! I made it with mahi mahi instead of cod and I grilled the fish instead of roasting it. The tahini butter is so delicious! I may have put too much on my filet but it was still tasty. I also served this with an arugula salad with lemon vinaigrette and it was a perfect light summer dinner!

    • clkandel on September 27, 2020

      Easy and tasty. This was great served with rice and sauteed spinach since the sauce added to those simple dishes too.

    • julesamomof2 on March 24, 2019

      This was ok but we didn't love it. Maybe it was my tahini (Trader Joes) but the sauce, which is supposed to be the star of the dish, turned out a little thick, lumpy, and grainy all at the same time. Maybe straining the sauce first would help. There are so many interesting dishes in this book that I doubt we'll double back and try this one again.

    • Lepa on April 01, 2019

      This was okay but not a huge success. I liked the sauce but the cod quickly went from tough/uncooked to tough/overcooked. We liked the sesame seeds but I'm not sure if I'll circle back to this recipe.

    • billcranecos on May 26, 2020

      This was tasty, and the tahini butter is the key. Make enough to slather each of the fillets with a good amount.

  • Moroccan chicken skewers

    • southerncooker on May 04, 2020

      Family liked. I didn't have fresh herbs called for so used some dried parsley.

    • twoyolks on September 06, 2021

      I found this excessively lemony.

    • clkandel on September 21, 2020

      So tasty! Served this over a bed of rice pilaf. Would also be good over couscous.

    • et12 on April 08, 2021

      This was so good! Made it on the bbq instead of under the broiler. Chicken was moist and full of flavour. Definitely a do again.

  • Fig and blue cheese pizza with prosciutto

    • SugarTreeBaking on June 15, 2019

      Fresh figs are out of season here in the Midwest, so I replaced the figs with thinly sliced ripe Bosc pear. Very good. Scallions could be omitted.

    • lizbot2000 on December 09, 2018

      TBH I made this with crappy pre-made dough I got at Target and baked it on a cookie sheet. So don't let all the special equipment the book suggests scare you off making this. It's delicious no matter what.

  • Three-cup chicken

    • jenmacgregor18 on April 24, 2019

      Really good. I subbed white wine for sake and hatch chilies for serrano. I only had about 2 cups of basil, instead of the 3; and slightly reduced the brown sugar to 1 1/2 T instead of 2. The chicken was tender and the sauce delicious.

    • Mtetpon on October 21, 2019

      This was very easy to make and had great flavor. Used 3 cups Thai basil.

    • angrygreycat on January 08, 2019

      Made this for dinner tonight, very tasty. I'll admit I used a sake substitute (rice wine vinegar and water) but the dish had a nice bite to it. The peppers, garlic, and ginger combine to make a really nice sauce. This comes together really quickly and he warned that in the note at the beginning. I put my rice on before I started and everything was ready together. A hit with the family. Will definitely make again.

  • Rigatoni with Roman broccoli sauce

    • twoyolks on June 04, 2019

      The sauce was a bit soupy but reduced a bit it thickened up a bit. It really felt like there was an ingredient missing that would make the pasta better but we couldn't figure out what it was missing.

    • clkandel on January 20, 2021

      We loved this dish. It comes together quickly and is made in a single pot! Flavors were bright with just a touch of heat. Unlike the other comments, I didn't feel the sauce was soupy - I used the full amount of cooking water in the broccoli / spinach sauce and added enough pasta water to get the consistency I wanted.

    • VineTomato on December 22, 2018

      On the one hand I love that you can easily eat loads of broccoli, but I'm not sure I loved this dish. It tasted a bit soupy, and I might have preferred it as a soup rather than pasta sauce. Might have been my mood, I will give it another go - just because - broccoli! I replaced the capers with green olives and would do that again.

    • Lepa on April 21, 2020

      After reading the other reviewers' notes I didn't add all the water but instead added it a tablespoon at a time. For the broccoli pesto I only used a tablespoon or so of water - just enough to loosen the mixture enough to blend. Similarly, I only added about 1/4 cup of water to the pasta and broccoli at the end. We enjoyed this dish (and it wasn't soupy) but it was a bit spicy for my younger son even though I didn't use the full amount of hot pepper flakes. I think the combination of (large cloves of) raw garlic, chili flakes and lemon zest gave it a very spicy flavor that the adults appreciated but kids weren't too keen on. They ate it but I'd make adjustments if I made this again.

    • mjes on September 09, 2021

      I agree that as cook I had to use common sense on the amount of water to add -- partially because it is so dependent on how well drained the broccoli and pasta are. And I am fond of broccoli stems without pureeing them so I reserved a few whole. This recipe may be addictive if you love broccoli.

  • Thai rice soup (Khao tom)

    • twoyolks on March 12, 2019

      The soup was decent if a bit too spicy. I really liked the meatballs. Unfortunately, using chile-garlic sauce is a short cut and the broth suffered for it. It didn't have the brightness and contrast I expect in a Thai soup broth.

    • Melissa_427 on November 23, 2021

      Such an incredibly satisfying broth and soup overall. My husband always claims to not be a soup person, but as soon as we have a soup with a stellar broth, we are both unequivocally soup people.

  • Miso-marinated pork soup

    • twoyolks on February 10, 2020

      This was fast and pretty tasty. I think the soup would be better with Dashi instead of chicken broth as it just seemed to be missing something and not quite Japanese.

    • Skamper on December 12, 2019

      This was very tasty. I used leftover cooked pork tenderloin, but otherwise made the recipe exactly as stated. (I did not add the extra miso or soy sauce that would have been in the marinade.) Only used about 2/3 of the jalapeno; personal preference.

  • White balsamic chicken with tarragon

    • meggan on November 22, 2021

      Excellent. I had to substitute sherry vinegar and I love the addition of peppadews.

    • angrygreycat on January 09, 2019

      Simple, quick dinner. Chicken has a slight sweet taste due to the white balsamic vinegar and the peppadew peppers don't provide any heat. Next time I might add 1 hot pepper in to give it a sweet-spicy profile. Something I would definitely make again with a slight adjustment.

  • Onion frittata with sherry vinegar sauce

    • meggan on February 17, 2021

      I really liked the vinegar sauce but is a frittata supposed to be so thin? I think next time I would do it in a smaller pan so it was taller.

    • ksg518 on February 01, 2021

      This was reasonably good. The advantage of this recipe (and why I can see making it again) is that, except for the chives, it consists of ingredients I almost always have. So it's essentially a pantry type dinner. I didn't have chives but did substitute some scallions for part of the onions and sprinkled the rest on top. That worked well.

    • Lepa on April 01, 2021

      This was good. My whole family liked it. Please note that the vinegar is divided. I didn't and added it all to the eggs in the beginning but that didn't ruin the dish. Also, I ran out of sherry vinegar and used red wine vinegar and that was fine.

  • Sausage and mushroom ragu with pappardelle

    • hillsboroks on January 22, 2019

      The mushrooms and Italian sausage marry wonderfully. With the addition of the red wine and cinnamon the flavor combination works well. I really liked it as an alternative to traditional tomato based ragu sauce.

  • Shrimp with tamarind and cilantro

    • clkandel on October 03, 2020

      Served this over Savory Rice Cakes , but it would be good over any rice!

  • Sumac-spiced chicken (Musakhan)

    • clkandel on July 24, 2020

      Will try this again with a few changes. Instead of tahini, try a yogurt lemon sauce. Also, just stuff a pita with the chicken, the oil/sumac on the pita didn't add much.

    • Zosia on September 25, 2019

      Family really enjoyed this. The flavour profile was quite different from any other recipe I've made - tangy but rich and complex. The dish took quite a bit longer to make than I expected, more than an hour from start to finish. I think I'll leave the chicken thighs whole next time, which will cut down on time spent on the first few steps and they'll be easier to fish out from the cooking liquid, and probably easier to shred. This served 6.

    • Beetqueen on May 01, 2020

      Well worth the effort.

    • et12 on March 05, 2021

      This was very tasty and easy to make. You can easily prep ingredients while the others are cooking. Agree with other comments. This took longer then 1hr to make. It took about 20 minutes to reduce the liquid.

  • Linguine with spiced beef and feta

    • clkandel on March 21, 2020

      This dish comes together quickly and is delicious. The suggested serving size is quite generous. I made half the recipe and it would have easily fed 3.

    • jbny on March 02, 2021

      ok but needs a lot more seasoning. Adding hot pepper flakes at the table helps too.

    • et12 on March 23, 2021

      Very tasty and satisfying meal that is easy to make. Would have liked a bit more heat added in there. Would add chilli flakes next time.

  • Cashew-coconut meatballs with creamy spiced tomato sauce

    • clkandel on July 23, 2020

      Great flavor! Next time I might use more tomato and coconut milk for the sauce.

  • Pork chops with peanut-guajillo sauce

    • clkandel on June 24, 2021

      Love the flavors of the sauce. It would actually work on other proteins too - chicken, pork loin.

  • Vietnamese shaking beef (Bò lúc lac)

    • clkandel on February 08, 2021

      Full of flavor! Loved this dish. Served it over rice noodles. Move beef than needed for the suggested serving size.

    • Sjhvenegas on May 01, 2020

      Made this. Loved it. Added extra veggies (yellow peppers and celery)

  • Black-eyed pea stew with tomato (Red-red)

    • clkandel on February 12, 2021

      Very tasty. Added extra broth to make this more soup like. Would be great served over rice as a main course. Some folks might find this too spicy, so you might want to add some of the heat ingredients and tasting before adding the full amount.

    • lizbot2000 on December 01, 2018

      This was great! I did the opposite of what was instructed and used unrefined coconut oil because it was what I had and no one tells me what to do (lol). I couldn't taste any coconut, and it did fine on medium heat instead of medium-hot. I used just one jalapeño because the ones I had were enormous. A really nice and relatively quick vegetarian meal. Also the plantain chips are a must - they are delicious and add awesome texture.

    • fractal on December 02, 2019

      Good recipe. I used dried beans and petite diced tomatoes for the cherry tomatoes. Worked well and the toppings add a bunch.

  • Pork chops in chipotle sauce (Chuletas de puerco enchipotladas)

    • clkandel on October 13, 2020

      Fast and flavorful. I served this over pan seared polenta, which was great with the sauce. As others noted, depending on your heat tolerance, you might want to cut back on the chipotles.

    • julesamomof2 on October 26, 2020

      Quick and delicious weeknight dinner. Was quite spicy with the suggested 4 chipotle chilis so may cut back on those in the future. Served with mashed sweet potatoes and green beans.

    • Zosia on September 24, 2019

      This was quick and very flavourful. I appreciated that the cook time was designed for thinner chops that are typical of my local grocery stores; it worked perfectly for boneless loin chops. I made the sauce with fresh tomatoes and it bordered on being too salty once it was reduced (Diamond kosher salt) so a little less next time and probably only a generous pinch with canned tomatoes. I used only 2 chipotle chilies as some family have a low heat threshold and served them with sweet potatoes, one of the suggested accompaniments.

    • angrygreycat on January 07, 2019

      Made this for dinner on a weeknight. My first recipe from this book and it did live up to its name. Easy, fast preparation, even with slightly thicker pork chops. The sauce whipped up quickly in the blender. I cooked it in my cast iron skillet. Very tasty, but spicy hot, my eyes were stinging when I stood over it and stirred as I cooked. I stuck to the 4 chilies even though it said you could add more adobo sauce later from the can. I did enjoy this, but he suggests serving it with a tortilla and I don't really see the point. Tortillas don't really sop up the sauce off the plate and you can't roll a pork chop up in a tortilla. I might make some cornbread next time to go with it.

  • Persian barley-vegetable soup

    • clkandel on March 03, 2020

      This soup tasted much better the second day after the flavors had a chance to blend. Also, drizzled it with Harissa Olive Oil for a little heat.

  • Kale and white bean soup

    • clkandel on September 24, 2020

      Fast and tasty. The anchovy adds an interesting flavor not usually found in soups. I only used 1 anchovy filet though and that was enough for me.

    • Skamper on September 28, 2019

      9/28/19 - Very tasty. Made a half batch for lunch. Used about a teaspoon of anchovy paste rather than filets, and used regular curly kale since I had some that needed to be used.

  • Peanut-sesame noodles

    • clkandel on September 22, 2020

      Tasty and fast. I'd soak the scallions in ice water to mellow the flavor a bit.

    • Skamper on November 14, 2020

      We both liked. Super easy. A bit sticky so rinse noodles more thoroughly next time. Added cooked shredded chicken. Shredded carrots or lightly stir fried vegetables would be good additions.

    • Jviney on December 28, 2020

      This was very good. Lovely and warming on a winter night. I might not add the two Tbsp of pasta water next time, as the sauce was runnier than expected. Good with rotisserie chicken and an excellent quick meal.

  • Creamy fennel and bean soup

    • clkandel on September 14, 2020

      This soup is delicious. I used dried beans and made it in the Instant Pot. Sauteed veg, added 1 pound of great northern beans and 6 cups of broth. Cooked on high 40 minutes, natural release. Scooped out some of the solids and pureed the rest. Added the solids back in.

    • julesamomof2 on March 31, 2019

      This was good, but required some adjustments. After making this I realize I need measurements in my recipes. 2 medium onions, 1 fennel bulb… just not specific enough for me. I've tried this before and ended up with soups that had too much of a bite to onion, so this time I held back and ended up with a very thin soup. Fixable, but annoying.

    • Lepa on June 01, 2019

      This was not good at all. It sounded great but the flavors didn't work well together at all. I used pancetta instead of bacon but otherwise followed the recipe. I can't imagine that simple substitution is responsible for the off flavor but want to disclose it for the sake of transparency. We ate a bit and threw the rest away. Even my husband, who hates to waste food, couldn't face eating it for leftovers. So disappointing.

    • Bwolfe2 on December 12, 2020

      Usually when I make a pot of soup there are 1-2 12oz jars remaining to pop in the freezer for later... once I tire of it. I never tired of this. I could have licked the pot! I made as described except I used Rancho Gordo dried beans that I rehydrated.

    • Nkrieda78 on February 10, 2020

      I used Rancho Gordo Marcella beans in lieu of canned, didn’t have rosemary, so I subbed an Herbs de Provence blend from Penzy’s and used a smoked cherrywood bacon and was very happy with the recipe. I did want more texture so I added croutons and am happy with that choice.

  • Chickpea and harissa soup (Lablabi)

    • clkandel on December 23, 2020

      This is delicious. I made this in the Instant Pot. Sauteed ingredients as recipe does, then used 1 lb. dried chickpeas in place of canned. Same amount of liquid, minus the chickpea canned juice. Cooked for 50 minutes, high pressure, natural release

    • Skamper on December 07, 2019

      This is delicious. The first time I made a half batch (4 light servings), and the two of us ate almost all of it. The next time I made a full batch and adapted it for my instant pot and it came out really well. I originally got this recipe from and it is slightly different than the book version, calling for dried chickpeas. I sautéed the aromatics, spices, and tomato paste, then added the broth (only 6.5 cups as I wanted more of a stew than a soup) and cooked at high pressure for 20 minutes. 15 minutes natural release, then I released all the pressure. The website version also calls for garnishing with 1 tbsp. drained capers and flat-leaf parsley in addition to the cilantro and olives, and I highly recommend this. Any type of bread is good for the croutons.

  • Olive and roasted red pepper relish

    • clkandel on February 20, 2021

      Excellent topping for socca. I would use more roasted red pepper, maybe equal amount as the olives.

  • Chickpea flour flatbread (Socca)

    • clkandel on February 20, 2021

      Love this socca version. They come out so thin and crispy around the edges.

    • agendafan on April 06, 2021

      This recipe didn't work for me at all. I made it to the letter - weighed the chickpea flour and tested the temperature of the water. It produced porridge rather than batter. Swirling it around the pan was impossible. I added extra water and it was somewhat better but, in the end, we didn't like it that much. Disappointing, as I love chickpeas.

  • Stir-fried broccoli with Sichuan peppercorns

    • clkandel on July 20, 2021

      Great crispiness to the broccoli with this cooking method. Tasty dish that's fast to prepare.

    • coryelizabeth on April 18, 2019

      A solid, delicious vegetable side that is not a ton of work.

    • et12 on December 01, 2020

      Very tasty and quick to make. I didn’t have access to Sichuan peppercorns but black peppercorns worked just as well.

    • hbakke on April 25, 2020

      Tasty broccoli dish. I made this exactly as written and it had a light tingle from the Sichuan peppercorns. I served this with rice as a veggie dinner.

  • Kale-miso salad with roasted sweet potatoes

    • clkandel on December 24, 2020

      Loved how this turned out. Potatoes were crispy outside, creamy inside. Miso dressing is delicious. I could make this my whole meal.

    • foodgloriousfood on September 16, 2021

      Enjoyed this but next time I think I will use roasted butternut squash cubes instead of the sweet potato which came out a bit dry for me. I also added some creamy mild blue cheese crumbles at the end which we really loved, it amped up the umami.

  • Vietnamese skirt steak sandwiches

    • peaceoutdesign on May 07, 2021

      This was fast and tasty. Don't forget jalapenos even though they aren't in the ingredients. There is no such thing as hollowing out the bread too much.

    • et12 on April 24, 2021

      Easy and tasty sandwich to make, great flavours.

  • Indian spiced beef and peas (Keema matar)

    • peaceoutdesign on April 03, 2021

      This is much like Milk Street Cookish recipe, Curried Ground Beef, and peas. Very disappointing that Milk Street is publishing redundant recipes

    • et12 on August 08, 2021

      I really enjoyed this curry and will definitely be making again. Quick and easy to pull together. Sweet and flavourful but not to heavy like some other similar curries. Was on the cusp of being over seasoned, so think I will use only three teaspoons of salt instead of the recommended four.

  • Braised chickpeas and spinach with smoked paprika and garlic (Guisat de cigrons)

    • VineTomato on January 22, 2019

      Unfortunately this was not for us. Was looking forward to some bold flavours, but the end result was unpleasantly medicinal. I made a few substitutes, one of which I believe affected the outcome. Dried rosemary in place of fresh - I suspect this contributed to the medicinal taste. Swiss chard in place of mature 'bunch' spinach - supermarkets in UK tend to only stock baby spinach which Christopher warns goes mushy in this recipe. I made my own fire roasted tomatoes - grilled in the oven, this ingredient is not readily available in the UK.

    • coryelizabeth on April 18, 2019

      This was a hit in my house. The thyme and rosemary are meant to be background flavors (I think), so I'm guessing substitutions might throw off the balance of the dish. Filling, easy, and flavorful.

    • Sleeth on January 19, 2020

      Nice hearty vegetarian stew for a cold January day. The panko/almond mixture took on a sandy texture in the skillet, but it is a very flavorful, slightly crunchy topping. I made as instructed, with no substitutions. The thyme and rosemary were fresh from my garden. Took me about 45 minutes from start to finish.

  • Shrimp with feta cheese (Garides saganaki)

    • VineTomato on December 23, 2018

      This dish delivers on the Greek flavours! Although we enjoyed it, I'll probably not make this one again. I much prefer Tessa Kiros' shrimp with lemon, peri-peri, garlic and feta which is one of our favourites.

    • jbny on April 18, 2021

      delicious. canned tomatoes worked out fine. simpler than Ottolenghi's version!

  • Chickpea and cucumber salad (Chana chaat)

    • VineTomato on December 22, 2018

      Great side dish. I served this with the curry leaf popcorn chicken (I made a shrimp version) from Nik Sharma's Season. We skipped the fried wonton strips, given what we were serving it with. I've never seen fried wonton strips in the UK, and would suggest that gathia would be an amazing substitute. You can't forgo the black salt which turns the dish into something extra special with it's sulphur-led flavour (which does not sound appealing - but it works!).

    • coryelizabeth on April 18, 2019

      Gosh, this was good. I think the flavors improve a lot after sitting, so this makes for great leftovers -- just add the wonton strips individually to servings rather than mixing in to the whole dish.

  • Ginger beef and rice noodle salad

    • julesamomof2 on March 12, 2021

      There is way too much sugar in this recipe to make this weeknight friendly for us. I would cut back next time but this one won't be repeated. The dish was mostly rice noodles with an overly sweet sauce.

  • Whole roasted cauliflower

    • julesamomof2 on April 16, 2019

      This was excellent with the suggested cilantro yogurt sauce. The blanching then baking method worked great, although the cauliflower was a little bland without the sauce. A nice dairy free (we used almond milk yogurt) gluten free choice.

    • et12 on February 21, 2021

      Who knew a simple cauliflower could be so delicious! Made it for a healthy snack. It tasted really good on its own but was equally tasty with a bit of sriracha sauce. Will definitely make again, next time will cook a bit longer so that it breaks up more easily, as instructed.

  • Colombian coconut chicken

    • julesamomof2 on December 01, 2018

      This was really good, and it was fun to make my own coconut milk. However, between pulling out my blender for the coconut milk and the additional dirty pans, I'm not sure it qualifies as a weeknight dish. That said, we loved it and will make it again.

    • et12 on November 15, 2020

      This was delicious and very easy to make. Takes about 40 minutes but little of that time requires your full attention and one can easily go about other tasks.

  • Spicy garlic soba with greens

    • julesamomof2 on December 07, 2018

      Super easy and delicious--I used regular soy sauce, despite the heed to use low sodium, and it was on the salty side.

    • Skamper on October 01, 2019

      We both liked. Served with sunny side up egg. I used a heaping tablespoon of gochujang to keep it less spicy - M liked but I could have used a bit more spice. I've never had leeks or onions brown in 2-3 minutes, and after about 5 minutes these were no different, so I skipped the step of saving some for garnish. I'm probably not the most expedient cook, but this took me way longer than 20 minutes. There was quite a bit of chopping and grating and cleaning and stemming 2 lbs of kale.

  • Vietnamese meatball lettuce wraps

    • Zosia on October 22, 2020

      These had great flavour and the meatballs were wonderfully tender. I broiled rather than fry them and included julienned cucumber with the carrots but otherwise made the recipe as written.

    • ksg518 on June 01, 2021

      Very good. I didn't have the chiles and I think they could have used the heat. Next time I'll follow Zosia's idea of broiling them to avoid splatter all over my cooktop. They are a little awkward to eat but perhaps my lettuce leaves weren't as big as they should have been.

    • angrygreycat on January 19, 2019

      These were delicious - the fish sauce really adds a lot of flavor to the ground pork. The variety of textures was excellent with the spongy texture of the meatballs and the crisp fresh lettuce and then the dressed shredded carrots. The only negative is that it is not really easy to eat. To wrap three meatballs up in lettuce and then pick up to eat like other lettuce wraps was a little challenging. Perhaps make meatballs smaller next time or my daughter suggested placing the whole thing inside of a tortilla to hold it together.

  • Pistachio-mint beef kofta

    • Zosia on May 16, 2020

      I was a little concerned when the raw meat mixture looked like paté but the patties were very juicy and flavourful and the texture didn't seem over-processed at all. The meat wasn't quite cooked through after 6 minutes in the pan so I popped it the oven for 5 minutes to finish. I would reduce the salt a little next time.

    • et12 on January 09, 2021

      Delicious! I used dried herbs instead of fresh ones and it was just as good. Didn’t make the accompanying yogurt sauce, used a hummus instead and served with a herbed lemon rice recipe also in this book, which worked well.

    • Skamper on July 04, 2021

      We both liked these. I used one pound ground turkey and eyeballed the rest of the amounts (1 whole egg and 1 yolk). After processing the meat was very "sticky" and difficult to shape into patties, but it worked out ok. Very good served with lettuce, onion & the yogurt sauce in a pita.

  • Paprika-caraway kielbasa soup

    • ksg518 on February 25, 2021

      Very good soup. I don't think I've ever had sauerkraut in a soup but I enjoyed this. If I made one change it might be to brown the sausage, remove it from the pan and then brown the onion. I don't think I would add the potato until I added the liquid. The recipe calls for starting with the sausage, onion and potato together. So instead of browning, the onion really just steamed. Adding the potatoes that early made them a little mushier than I would have liked by the end.

    • et12 on August 15, 2021

      This was a very good, well balanced soup. I agree with previous person’s note to brown the sausage first as it adds a depth of flavour. I served it with some German dark rye bread. Made for a good meal.

    • Nkrieda78 on October 31, 2020

      I added large homemade croutons and it felt like a great addition!

  • Chicken salad with apple, celery root and fennel

    • ksg518 on January 04, 2021

      This is a fine chicken salad although not something to rave about. I didn't have the fennel but plenty of celery root so I doubled that. Grapes would make a nice addition.

  • Cilantro rice

    • ksg518 on September 12, 2020

      A quick easy way to dress up rice. I think the min-chop is the way to go here even if you add the cilantro in batches. I started with my blender but once it chopped up the herbs everything fell below the blades and I couldn't get it to turn into the paste you need.

  • Vietnamese turmeric fish with wilted herbs and peanuts

    • jbny on April 28, 2021

      Delicious! Husband is saving extra sauce to try on smoked salmon.

    • et12 on December 21, 2020

      Absolutely delicious. I used previously frozen Basa fillets and they worked well. Would use 1/2tbsp of salt in the coating batter next time instead of 1tbsp (especially if using salted peanuts)

    • Skamper on February 18, 2021

      This was absolutely delicious. I made a half batch using tilapia and served over rice vermicelli. Used (a small amount; all I had) of mint in place of the dill.

    • rrackles on November 01, 2020

      Used Pacific cod, half the salt, mint instead of dill. Could make half the fish sauce and lime concoction next time. Served with Longkou noodles.

  • Pasta all'Amatriciana

    • Lepa on October 22, 2020

      I thought this was really good but the kids said it was too spicy (that's what ten cloves of garlic will do!) I recommend it and will probably make it again but cut down on the garlic.

  • Pasta with browned butter, yogurt and herbs

    • Lepa on March 31, 2021

      This was a bit unusual and really delicious. Definitely a repeat!

  • Ginger-turmeric potatoes and green beans (Aloo faliyan)

    • Lepa on April 09, 2019

      This is easy to throw together and has a nice, fresh taste. It doesn't seem particularly authentic but we enjoyed it with naan and dal.

    • breanne884 on July 25, 2020

      Really enjoyed this - made this and a Trader Joe's Chana Masala. Made tasty wraps by putting both in leftover tortillas and naan for an easy dinner that happened to be vegan. Some shishito peppers came with my green beans in the CSA box this week, so may add some of those to the when I make it again this week.

  • Cilantro-dill bean and noodle soup

    • Lepa on April 05, 2019

      This is easy to make, delicious and very healthy. My whole family loved it and the kids asked for seconds. The yogurt and lemon garnish is essential. We ate this with warm naan and it was a wonderful, satisfying meal.

  • Rigatoni carbonara with ricotta

    • Lepa on May 15, 2019

      This recipe, as written, was a mess. The pasta is cooked in a small amount of water and you are not supposed to drain it at the end. There was too much water and the egg/cheese mixture was more like soup than carbonara. I should have trusted my instincts and eyes instead of the recipe - and drained most of the water. That said, it tasted pretty good and I will probably try this recipe again.

    • et12 on February 18, 2021

      I had the same issue as the previous reviewer, there was far too much water in this dish. I ended up reducing the liquid further and then cooking away the cheese sauce over a low heat. It tasted good In the end but added some extra time to what should have been a quick recipe. Recipe also needs a lot more peas. Most of them just end up getting trapped in the rigatoni.

  • Parmesan and herb turkey burgers

    • coryelizabeth on April 18, 2019

      Definitely not a diet food with all that mayonnaise, but definitely very delicious. I made it with Kewpie mayo, which, you know.

    • lou_weez on October 23, 2020

      These were delicious!! A bit fiddly for a mid-week meal after a long day at work, unless, of course, you have prepped everything beforehand. Will be making these again.

    • et12 on April 10, 2021

      These were very good. Made ours on the bbq and it only took slightly longer then in the pan as instructed. On their own the burgers are just ok but with the sauce, they are excellent! Highly recommend adding some lettuce within the burger.

  • Ricotta salata-stuffed flatbread with shallots (Ciccio)

    • coryelizabeth on April 18, 2019

      I'd give it a B. Maybe B+? The flavor combination was nice, but the bread-to-filling ratio was off. A sprinkle of crunchy finishing salt on top is a must.

  • Yogurt flatbreads with flavored butters

    • coryelizabeth on April 18, 2019

      These were fine, but there are better flatbread recipes out there.

    • Shewi128 on June 21, 2021

      I did not enjoy these flatbreads. They were easy to make and to roll out, but the flavor was lacking, even with the flavored butters.

  • Lemon grass-coconut tofu

    • coryelizabeth on April 18, 2019

      This is my favorite recipe from the book (so far), and there's a lot of competition for that slot. I didn't adjust a single thing, and the completed dish was perfection.

    • et12 on March 29, 2021

      Tasty and would do again but with less salt in the tofu rub. Definitely use super or extra firm tofu, anything less doesn’t hold up its shape.

    • Skamper on October 10, 2019

      Very tasty and came together quickly. A half batch was more than enough for 2 people.

    • K.radcliffe on November 07, 2020

      This made A LOT of food, would make a half batch in future. Make sure you use a good blender for the paste because the lemon grass wasn't totally incorporated in mine and there were some bigger bits in the finished sauce.

  • Toasted pearl couscous with fried eggs

    • coryelizabeth on April 18, 2019

      This truly lives up to the concept of the book. It's comforting and delicious and completely doable, even when you're exhausted after work.

    • Jviney on February 02, 2021

      The flavors were delicious. Calls for 2 1/2 cups hot water added in stages to cook the couscous, and I may have lost count but I believe I added at least three cups and possibly a quarter cup beyond that. The couscous was still VERY al dente, but the flavour and creaminess made up for it.

  • Spanish eggs and potatoes (Huevos rotos)

    • puddlemere on March 27, 2019

      I love potatoes and eggs together so I was excited about this. The technique of microwaving the potatoes prior to frying was very convenient and worked great; I only needed 5 minutes with my microwave.

    • lou_weez on July 30, 2020

      This was delicious but next time I would cook the onion and chorizo first.

  • Cuban picadillo

    • lou_weez on April 15, 2021

      Yum!! A really tasty savoury mince. I served it with sweet potato fries and added the optional chopped boiled eggs. Left the olives out of the kids bowls and everyone was happy. Recipe states it takes 45min from start to finish but 30min and I was done.

    • ebalk02 on August 21, 2021

      Thought this was just ok. The Serious Eats picadillo is considerably more flavorful.

  • Black bean noodles with pork and mushrooms

    • lou_weez on July 26, 2021

      Good quick dinner. I did make a few changes - used zucchini instead of mushrooms, chicken stock instead of dry sherry and plain black bean sauce as I couldn't find black bean with garlic.

  • Peruvian quinoa and corn chowder (Chupe de quinoa)

    • Maefleur on September 19, 2019

      I made this using purple and white potatoes and basil instead of mint as that’s what I had. While it probably was less sweet than the original, it was still a delicious soup.

    • averythingcooks on April 11, 2021

      I added chopped ham to the browning onions & then proceeded as directed other than using frozen butternut squash cubes in place of the sweet potatoes and fresh thyme & basil for the herbs. I added some lime juice and had a quick taste before adding the cream - it was very good BUT to up the veg, I added chopped plum tomatoes & wilted in some spinach. The quinoa certainly drank up the broth and I had to add more before the final swirl of cream. We had a very nice soup for last night's dinner.

    • fractal on December 30, 2019

      Tasty and quite spicy. Cooks up quickly Can order the aji Amarillo paste from amazon.

    • breakthroughc on January 10, 2021

      This is a delicious weeknight vegetarian stew. It is quite spicy, right at my spicy tolerance level. A jar of Amarillo paste will make 3 recipes.

  • Cape Malay chicken curry

    • averythingcooks on November 25, 2019

      I tried my best to follow the instructions verbatim on this 1st attempt at this recipe.......but I buzzed the whole seed rub in the spice grinder before rubbing on the thighs. I did follow the instructions re: big chunks of ginger and the whole cinnamon stick (removed later in the cook) but I did finely mince the red chili with the garlic (and it was still not hot enough for us). I really liked the addition of the grape tomatoes but later add-ins re colour , heat and fridge clean out included peas , chopped roasted red peppers, mango hot sauce and the remains of a can of coconut milk. It was a delicious cold Saturday one pot with warm naan for dipping.

    • bwhip on September 22, 2019

      Very good dish. Nicely spicy. He didn't say to remove the seeds from the peppers, so I didn't, even though the peppers ultimately get removed along with the other aromatics. It was a little odd to have potatoes in the dish - and then to serve it over rice, but it sure tasted great.

  • Turkish scrambled eggs with spicy tomato and capers (Menemen)

    • Kerreydp on October 04, 2021

      I’m not sure if my poblano was extra spicy but I could barely eat this and I only used one instead of the two that the recipe called for.

    • angrygreycat on January 12, 2019

      Made this for late breakfast this morning. I just left off the feta, I'm not a big fan of it. The eggs were delicious and creamy and the topping was very good. I am trying to think of something else I would put it on because I liked it that much. Served with Sesame Seeded bread. Will make again!

  • Sopa seca with butternut squash

    • bwhip on November 20, 2019

      Unusual and very delicious. Book says it takes 25 minutes, but that doesn’t include the prep as the other reviewer noted. Closer to 40-45 minutes total for me. We’ll make this again.

    • hbakke on November 12, 2019

      Tasty recipe. The lime juice and the garnishes really add something to this dish, so don't skip them. We used 1 lb. of pasta instead of 12 oz. and it turned out fine. This made about 6 servings.

    • zacharyzachary on December 11, 2018

      This is a delicious recipe that is fairly simple aside from the prep work. Like most recipes in this book, plan for the prep work to at least double the length of the start-to-finish time it lists. Unlike most recipes in this book, this is something my two little kids enjoyed. The queso fresco is a must. Don’t skip or substitute this ingredient.

  • Chicken cutlets with mango-tomato sauce

    • bwhip on March 09, 2021

      We really enjoyed this. It had a perfect blend of sweetness and spice, and was light and easy to prepare for a weeknight.

  • Lomo saltado

    • fractal on December 30, 2019

      Easy and tasty. The whole family liked it.

    • hbakke on August 15, 2020

      We both liked this. I think the 30 minute total cook time is a bit optimistic, but overall this was easy and delicious. I would make this again.

  • Chili-rubbed pork with cucumber-melon salad

    • Dannausc on August 14, 2019

      Pretty decent

  • Chili chicken tacos

    • Mtetpon on December 03, 2018

      The recipe was simple and came together quickly but too sweet for my tastes.

  • Spicy Sichuan tofu and pork (Mapo dofu)

    • Mtetpon on August 06, 2019

      The flavor and texture was perfect before the tofu. I felt the silken tofu was the wrong choice it made the dish mushy. Maybe a firmer tofu would of been better.

    • et12 on February 07, 2021

      This was good but fairly mild in flavour, unlike most other very flavourful recipes in this excellent book. I didn’t have access to the bean paste and so used the recommended substitution of miso paste, soy sauce and chilli garlic sauce but the flavours weren’t very strong.

  • Hazelnut-crusted chicken cutlets with arugula and fennel salad

    • Mtetpon on September 08, 2019

      This is very good. Definitely adding to my rotation.

  • Soba with edamame and watercress

    • Mtetpon on November 15, 2020

      I added a fried egg to the dish for some hungry boys. This was delish and took less than the 25 minutes the recipe said.

    • Skamper on November 17, 2020

      This was tasty and superfast. The most time consuming part was separating the watercress leaves and stems, and I think it'd be just as good with baby spinach. Made a half batch and used a scant T of chili garlic sauce; next time I'd use a little less. Thought about topping with a fried egg but don't think the flavor is quite right. Would be a good lunch.

  • Cacio e pepe

    • et12 on November 22, 2020

      The first time I tried this, the cheese clumped together and wouldn’t form a sauce. Tried again with more finely grated cheese and it worked fine. The flavour was Ok but not the best, or in this case, the quickest pasta I ever made.

    • hbakke on September 03, 2019

      Tasty and easy to make. I used Trader Joe's pre-grated Pecorino Romano and it worked out well.

  • Bulgur-tomato salad with herbs and pomegranate molasses (Eetch)

    • et12 on February 04, 2021

      Delicious! Didn’t have any fresh herbs so used dried mint and parsley and was just as good.

  • Shaved zucchini salad with Parmesan and herbs

    • et12 on November 22, 2020

      This was a fresh and tasty salad that accompanied a pasta nicely

  • Pasta with seared cauliflower and garlic

    • et12 on December 08, 2020

      A nice pasta and great way to cook the cauliflower. The flavours are subtle but there is a good variety of them and a range of textures. A good weekday meal. I would add a bit more lemon juice next time.

    • dc151 on December 08, 2020

      I thought this was great. Lots of garlic, lots of citrus, with a kick of umami. The kids were a bit skeptical.

  • Tagliatelle with portobellos and chive ricotta

    • et12 on January 17, 2021

      Excellent pasta dish with deep umami flavours, well balanced with the chive ricotta and fresh tarragon. Took much longer then recommended to reduce the sauce and takes a while to prep the mushrooms too. Recommend 1hr instead of 30 min.

  • Macanese meat-and-potato hash (Minchi)

    • et12 on October 20, 2020

      Loved this one, easy to make with good combination of flavours. Definitely worth putting fried egg on top. Next time I’ll precook the potatoes a bit longer in the microwave to save time on the stovetop.

    • angrygreycat on January 15, 2019

      I've been cooking from the Milk Street: Tuesday Nights book quite a bit recently and this is the first miss. The Rice vinegar manages to overwhelm both the Worcestershire and soy sauce to leave a sweet taste. The sweetness with meat was not what I expected and I didn't really like it. I might make this again simply leaving out the vinegar or perhaps replacing it with another type of vinegar. I like the combination of ginger/scallions/pork and potato.

    • Riya08 on October 13, 2020

      I really enjoyed this recipe. It's easy to whip up for breakfast, lunch or dinner. I found the sweetness pleasant and definitely went with a sunny side up egg and sriracha on top. That helped to balance the sweetness. The cilantro and scallions really elevate this.

  • Chickpea and yogurt soup

    • et12 on March 06, 2021

      Easy to make and refreshingly tangy. It was good for a quick lunch, not sure it would be substantial enough for a dinner.

  • Ginger-soy steak with pear-cucumber salad

    • et12 on February 22, 2021

      This was good and easy to through together. Loved the combination of pears and cucumber in the salad but halved the amount of rice wine vinegar and thought it was perfect. Need to use thick cut of steak otherwise it easily overcooks.

  • Spanish ratatouille (Pisto Manchego)

    • et12 on December 07, 2020

      This was a really great dish, a great example of letting good ingredients shine.Would use slightly less salt then recommended next time. served it with a baked potato.

  • Beef suya

    • et12 on September 21, 2020

      Very tasty and definitely a do-again. Paired nicely with the rice jollof recipe also in this book. Used a T-bone steak and it worked just as well. Could probably make in under 30 minutes.

  • Kimchi and bacon fried rice

    • et12 on November 29, 2021

      I liked adding kimchi to fried rice. Annoyingly, the recipe is meant to take less than forty minutes to complete but assumes you already have rice cooked and cooled.

  • Crispy Sichuan-chili chicken (La zi ji)

    • et12 on February 11, 2021

      This was tasty and turned out great except for the recipe called for too much salt! I would omit the salt in the pepper/sugar coating and use a low sodium soy sauce next time. I only used a quarter of the recommended chilli oil and that was enough spice for me.

  • Lemon and herb pilaf with hazelnuts

    • et12 on January 09, 2021

      Excellent rice, easy to make with a very nice flavour. I used dried parsley and oregano instead of fresh parsley and tarragon and it worked well.

  • Coconut-saffron macaroons

    • et12 on February 23, 2021

      These were delicious, easy to make and had a perfect texture. Would definitely do again.

  • Jollof rice

    • et12 on September 21, 2020

      Easy to make and a pleasant rice dish. Was nicely paired with the beef suya recipe from beginning of this book.

  • Moroccan-style braised chicken with lemon (Tangia)

    • et12 on January 21, 2021

      A tasty dish and easy to make. Was worried sauce would end up being a little bland but adding the lemon and olive at the end heightened the flavour. Served with flat bread.

    • Skamper on March 15, 2020

      We both liked this. I made it in my Instant Pot on high for 10 minutes with 10 minutes natural release. Next time, only add 1 cup of water. I had some preserved lemons so used a combination of preserved and fresh.

  • Roasted fennel with rosemary

    • Skamper on October 31, 2019

      A lot of the fennel burned in 30 minutes. I would make this again, but less time and really watch it.

  • Brazilian chocolate fudge candies (Brigadeiros)

    • Skamper on January 02, 2021

      Made these for Christmas and was very disappointed. The chocolate was difficult to work with - very sticky and difficult to get to roll into balls. The cinnamon overwhelmed every other flavor.

  • Ginger-scallion steamed fish

    • Skamper on April 18, 2020

      Tasty and a different way of preparing fish for me. I used cod and made a half batch. Next time I'd make more cabbage as it was better than I expected. I didn't have any chilis so I added a pinch of crushed red pepper to each piece of fish.

  • Jerk-roasted chicken

    • angrygreycat on July 13, 2019

      This is the first recipe from this book that was NOT a hit. Just didn't enjoy the flavors or the texture of the skin. Not for us.

  • Caramel-braised chicken with ginger and lime

    • angrygreycat on January 13, 2019

      Made this for dinner tonight. Need to be patient to get the caramel dark enough. Taste was very good and recipe worked exactly as described. The additions of the jalepeno, cilantro and lime after it is taken off the heat makes for a really nice fresh element to the dish, lightening it up. Will make again.

    • MissKoo on July 05, 2020

      This was good, but adding in prep time (and I admit to being slow in the kitchen) it was more time consuming to prepare than expected and the caramelizing took a long time. Flavors of fish sauce-lime-ginger are nicely balanced, jalapeño adds some needed heat, and enough left over for 3 more individual meals.Would use half the amount of chicken if making again for solo dining and make coconut rice instead of plain white rice for more flavor contrast.

  • Spicy pork with leeks and roasted red peppers (Tigania)

    • hbakke on April 10, 2019

      Should have browned the pork a bit longer. This was alright but I wasn't a huge fan of the leek and oregano combination.

  • Somali chicken soup

    • hbakke on July 14, 2019

      Tasty soup! I thought the amount of cardamom would be too much, but it was fine. I threw the radish and cabbage in the pot for the second day and it worked well. I served with a scoop of rice in the bowl. Chili sauce is very spicy (should seed the peppers next time). Use sparingly.

  • Spaghetti with pancetta (Pasta alla Gricia)

    • thetinkhams on October 22, 2019

      The recipe worked well as written, though it took me a little longer to make than stated. I probably could have addressed that by starting the pasta right when the water was boiling instead of when I had finished everything else. We found that the recipe wasn’t really for us though - neither one of us is a huge fan of sheep milk cheese so the pecorino romano itself was our issue. We might try it with Parmigiano Reggiano but H makes a pasta, asparagus & bacon dish that’s similar enough we’ll probably default to that. The black pepper in this was nice - not too heavy even when served the dish with more on top as directed.

  • Gruyère and chive omelet

    • Shewi128 on April 19, 2021

      Very unique omelet. My croutons did not get fully crispy, but the flavors were delicious. It was like a fondue omelet.

  • Coriander-roasted chicken

    • Shewi128 on August 13, 2021

      Simple and amazing. The garlic cloves were overcooked, so I recommend possibly taking them out of the oven earlier.

  • Piri piri chicken thighs

    • foodgloriousfood on September 16, 2021

      We really enjoyed this. The Piri-Piri sauce is terrific!

  • Miso-marinated skirt steak

    • billcranecos on July 30, 2020

      It seems odd to "pat dry" the thick marinade, but in evaluating the end product it seems the right thing to do. I'm curious to try this with flank steak next time.

  • Venetian cornmeal cookies with currants (Zaletti)

    • MissKoo on June 20, 2020

      One of several dessert recipes from Milk Street that I"m testing for upcoming cookbook group gathering. These cookies are amazing. Crisp and crunchy, infused with orange flavor but not too much and, like so many Italian cookies, not too sweet but just right. You can taste the cornmeal but it isn't overwhelming. Easy to eat too many without realizing it, and very good with a chilled rosé. Recipes says it makes about 40 cookies but I ended up with 30. May make slightly smaller next time (used a quite small ice cream scoop). Soaked the currants in Cointreau and used a very large naval orange for the fresh orange zest.Recipe calls for salted butter but I used unsalted and only amount of salt recipe called for (1/2 teaspoon).

  • Sweet soy-braised pork

    • Riya08 on January 06, 2021

      Excellent flavor. I loved the slight heat from the serrano, which perfectly balanced the sweet flavors.

  • Chocolate-tahini pudding

    • D.Barker on July 12, 2021

      This was okay. Just kind of your average chocolate pudding. We could not taste the tahini honestly, so it was just kind of "blah".

  • Puddings chômeur

    • BrendaD1962 on October 28, 2021

      SO good! I will make this dessert again and again. Easy and oh so good. We served it with vanilla ice cream and whipped cream. Absolutely delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food52

    ...filled of streamlined recipes, with flavors from around the world. The book is organized by the time required: Fast (40 to 45 minutes), Faster (30 to 35 minutes), and Fastest (15 to 25 minutes)...

    Full review
  • Food in Jars

    This is the best weeknight cookbook I’ve seen in ages. I’ve made half a dozen recipes from its pages and they’ve all been great.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 031643731X
  • ISBN 13 9780316437318
  • Published Oct 16 2018
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Little, Brown and Company

Publishers Text

James Beard Award Winner - General 2019

At Milk Street, Chris Kimball and his test cooks use techniques from around the globe to deliver bolder flavors and healthier dishes in less time with simple techniques. On any given Tuesday, you can create interesting, delicious food in a flash.

With more than 200 recipes including quick yet flavorful soups and stews, simple salads, pastas that come together in minutes with ingredients you already have on hand, the home cook's essential problem--What's for dinner Tuesday night?--has never tasted so good. And say goodbye to the freezer-burned gallon of ice cream you've kept on hand for just this purpose: there are even weeknight-appropriate sweets you can whip up after dinner and still have time to eat before bed.

Best of all, every Tuesday Nights recipe is backed by the rigorous testing for which Chris Kimball is famous. With a photograph for every recipe, helpful tips and tricks for novice cooks and step-by-step visual instruction, each recipe is guaranteed to work when you need it most.

Other cookbooks by this author