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.

It’s not cooking. It’s Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we make this possible by traveling the world to find new ingredient combinations and new cooking techniques that make Cookish possible. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” And when we say big flavor, we mean it. Charred Ginger-Lime Chicken, Turmeric Potatoes with Red Onion and Chutney, Coconut-Cilantro Rice, Pasta with Parmesan Cream, Salmon in Chipotle-Tomato Sauce, Spice-Crusted Pork Tenderloin Bites, and Swedish “Sticky” Coffee Cake to name just a few. You also get dozens of “Cookish Basics”, basic recipes that you can make over and over, using our suggested flavor variations. This is the cookbook you have been looking for.Recipes that deliver big flavors fast, not with tricks or gimmicks, but with solid cooking techniques and flavor combinations from around the world. Big flavor in minutes not hours. That’s the promise of Cookish.

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.

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.