milk street recipes

Greek Chicken and Potato Traybake
Greek Chicken and Potato traybake

Greek Chicken and Potato Traybake, excerpted from Milk Street: Tuesday Nights Mediterranean. Photography by Connie Miller.

Milk Street Tuesday Nights Mediterranean

Mediterranean cooking is so much more than olive oil, grilled fish, and just-harvested vegetables. It is a diverse cuisine that encompasses the cultures and traditions of Southern Europe, North Africa, and the Middle East. The food is direct, simple, and honest. It is proud to be served without disguise or embellishment.

Every Tuesday Nights recipe delivers big flavour, but the cooking is quick and easy. Each of these 125 Mediterranean dinners is ready in under 45 minutes, and many take just 20 minutes start to finish. Dishes include:

  • Green Shakshuka
  • Spicy Egyptian Eggplant with Chickpeas and Herbs
  • Bulgur Salad with Summer Vegetables and Pomegranate Molasses
  • Harissa-Spiced Pasta and Chicken with Green Beans
  • Greek Spanakorizo with Shrimp
  • Spanish Ribeye with Green Olives and White Wine.

The recipes are organized by how you cook, with some chapters focused on time—Fast (45 minutes), Faster (35 minutes), and Fastest (under 25 minutes)—while others dive into themes such as Hearty Vegetable Mains, Supper Soups, and Flat and Folded—including pizza, flatbreads, pita sandwiches, and panini. Many of the recipes require only one piece of cookware, and they all are built from pantry staples. Dinner? Solved—every night of the week.

(more…)

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)
Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà), Excerpted from MILK STREET: The New Rules Copyright © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà), Excerpted from MILK STREET: The New Rules Copyright © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
  • Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
  • Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don’t Let Neutral Ingredients Stand Alone)
  • Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavour from Supermarket Tomatoes)
  • Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don’t Boil, Your Eggs)
  • Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
  • Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavour)

You’ll also learn how to:

  • Tenderize tough greens quickly
  • Create creamy textures without using dairy
  • Incorporate yogurt into baked goods
  • Trade time-consuming marinades for quick, bright finishing sauces, and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work—a book full of lessons that will make you a better cook.

(more…)