Milk Street: Fast & Slow
The New Home Cooking comes to the Instant Pot! Milk Street Fast and Slow shows you how to make the most of your multicooker, with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. Or if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Our 304-page cookbook contains more than 125 recipes all shown in full color, and more than half the recipes can be made either fast or using the slow-cooker option on your Instant Pot.
Make great pasta in an Instant Pot, including Two-Cheese Pasta with Cauliflower and Pasta all’Amatriciana. We also have vegetables and side dishes, like Whole Steamed Cauliflower and Mashed Yukon Gold Potatoes. Classic meat dishes with a long simmer or braise become quick and easy, from Chili Con Carne to Korean Braised Short Ribs; similarly, upgrade chicken dishes like Chicken Paprikash and Georgian Chicken Stew. Or make beans from scratch, such as homemade Hummus or Black Beans with Bacon and Tequila. We also teach you how to quick-cook rice, bulgur, lentils, oatmeal, polenta, and risotto in the Instant Pot.
Milk Street Spice Blends Sampler 4-Pack
Marinara Magic is an upgraded Italian seasoning blend that features fennel seed, oregano, chili flakes and Parmesan. It adds instant depth and flavor to not only pasta sauce but also soups, stews, pot roasts or beans. Likewise, use Rice Spice for any manner of grains; the savory, warming blend includes earthy turmeric, coriander seed, fennel and dill, with a touch of red miso for umami. Veggie Lift, a light and savory mix with caraway, coriander, fenugreek and garlic, adds a delicate complexity and aromatic boost to any vegetable. And our bright, zesty Poultry Power is reminiscent of Madras-style yellow curry and features abundant warm spices, chilies and piquant flavors like tart mango (amchoor) and citrus.
Milk Street Precision Peeler
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Most peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!
Milk Street: Tuesday Nights
Winner, 2019 James Beard Cookbook Award for Best General Cookbook Tuesdays are the new Saturdays!
Now simple midweek suppers will taste like Saturday night. Ginger-Soy Steak, Salt and Pepper Shrimp, Hazelnut-Crusted Chicken Cutlets, Pasta with Seared Cauliflower and Garlic, and Cuban-Spiced Burgers. Milk Street has searched the world for simple techniques that deliver bold flavor in less time. Here, we present more than 200 solutions for bold weeknight cooking, showing how to make simple, healthy, big-flavor meals that come together in minutes using pantry staples and just a few other ingredients.
Milk Street Tuesday Nights is organized by the way YOU cook.[/banner_heading]Some chapters focus on time—with recipes that are:-Fast (under an hour, start to finish)
-Faster (45 minutes or less)
-Fastest (25 minutes or less)
While others highlight easy methods or themes, like Supper Salads, Roast and Simmer, and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders and ultra-fast 20-minute miracles. Great food made quickly, every night of the week.[/banner-text-break]
Milk Street: The New Rules
You can be the best cook you know by following a handful of “new rules” in the kitchen. Use herbs as greens, not garnish. Stop stirring your polenta. Create creaminess without cream. Super-starch your pasta. Use less liquid for more flavor. Cook fish on one side only. Use baking powder in frittatas. Don’t purée your pesto! These simple, transformational principles will change the way you cook whether it’s Pasta with Sweet Corn, Tomatoes and Basil or Pan-Seared Salmon with Red Chili-Walnut Sauce or a Vietnamese Chicken Salad. With over 190 recipes and 75 New Rules for how to cook, your cooking will go from good to great. It will also be easier – less time and less prep – since the big, bold flavors of this new approach to cooking requires less time and technique to develop flavors.
Milk Street Közmatik
This Turkish tool is the secret to perfect char-roasted vegetables, especially if you don’t have a grill or fire pit. The disk fits perfectly over the grate of a gas grill or the burner of a gas stove, so no more painstakingly monitoring vegetables under the broiler or accidentally setting them on fire. The design lets heat circulate evenly around the vegetables, so you are truly roasting, rather than searing (as you would on a skillet). The holes in the közmatik are spaced close enough to hold even small veggies, so there’s no struggle to keep a bulbous eggplant steady or keep slender spring onions from falling into the fire or rolling off. It’s also less messy than trying to char directly on the burner: The közmatik catches nearly all of the bits of charred vegetable skin and juices that would otherwise leak onto the surface of the stove; and, once cooled, it can be thrown in the dishwasher for easy cleanup. Virtually impossible to track down in the U.S., this tool is essential for achieving luscious roasted eggplant and smoky-sweet roasted peppers.
Milk Street Tuesday Nights Mediterranean
125 Simple Weeknight Recipes from the World’s Healthiest Cuisine
So much more than fish and pasta, the true cooking of the Mediterranean is a lesson in how simple, healthy food can be prepared from almost anything.
Spain, Italy and France and Greece are just the start. The cooking of the Mediterranean also includes Turkey and Syria, Tunisia and Morocco, Israel and Egypt, Bosnia and Algeria. With thousands of years of culinary history and hundreds of cuisines, the Mediterranean region has one thing in common: big flavors married to everyday ingredients that combine and transform quickly and easily.
And though every recipe delivers big, naturally healthy flavors, the ingredient lists don’t go on forever. Nor does the cooking. It’s food you really can make for dinner, even if you start cooking at 6 p.m. and need dinner on the table in an hour. Real food for real people. Most of all, Tuesday Nights Mediterranean delivers food inspired by the many and diverse countries that make up the Mediterranean region, not just the usual suspects. This is not a diet cookbook, but it does offer naturally healthy recipes with big, interesting flavors.
Milk Street Kitchin-tan™ Japanese-Style Utility Knife
When a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter. We borrowed elements from our favorite Western- and Japanese-style knives to create this all-purpose utility knife. From making sandwiches to chopping herbs, dicing shallots and cutting fruit, this 5½-inch blade will become the go-to knife for all of your between jobs. It has a comfortable grip, cuts like a dream and has a curved sheepsfoot tip, which makes the knife safer to use.
Milk Street Kitchin-tan™ Serrated Japanese-Style Utility Knife
The serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife.
Milk Street Sumac
Ground from tart berries, tart and fruity sumac is a souring agent used throughout the Middle East. Consider it a “dry” acid to add zip to your basic morning eggs (fried eggs with sumac and za’atar) or our Sumac-Spiced Chicken (Musakhan).
Milk Street Urfa Pepper
Produced in Turkey, this glossy, deep burgundy-colored chili flake has an earthy, cocoa-rich flavor with moderate heat level and stone-fruit finish to it.Urfa pepper is best used as a garnish on roasted meats, winter squash, legumes, even pizza. We keep a bowl on the table.
Milk Street Sichuan Salt
Milk Street’s Sichuan Salt tingles the tongue with prickly Sichuan peppercorns rounded out with warm five-spice powder, musky white pepper and a touch of sugar. Well rounded, it's an all-purpose seasoning that we dust over roast chicken, seared steaks, vegetable stir fries, chewy fried noodles and snacks like popcorn. It blends well with sesame oil to drizzle over sautéed greens or roasted sweet potatoes. Or blend with a little cornstarch and use as a coating for sautéed cutlets or cubed tofu.
