Milk Street Vegetables and COOKish Cookbook Set

$37.50 $75.00 (50% OFF)

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Milk Street: Vegetables Cookbook

Vegetables, our latest cookbook, we treat vegetables with respect. We traveled the world to find the best ways to treat vegetables, grains and beans with respect and with a fresh, lively approach, one that transforms the ordinary into the extraordinary. In Athens, we learned how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.

Milk Street: Cookish

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.

Vegetables Featured Recipes: The possibilities are endless: a head of cauliflower can become Cauliflower Shawarma; Smothered Cauliflower with Tomatoes, Capers and Raisins; Sichuan Dry-Fried Cauliflower; Pasta with Cauliflower and Toasted Breadcrumbs; Cauliflower-Chickpea Salad with Dill-Lemon Dressing; or Curried Cauliflower Rice with Peas and Cashews.

Cookish Featured Recipes: Spaghetti with Lemon, Parmesan and Herbs: Olive oil, lemon zest and juice, grated parmesan and black pepper are whisked and added to cooked pasta with reserved cooking water. To finish, toss with fresh herbs plus additional cheese and EVOO. Marvelous!
Chutney-Glazed Spatchcocked Chicken: It turns out that chutney (mango or tamarind) makes a terrific glaze when mixed with melted butter, lemon juice and turmeric. Brush half the mixture on before roasting and the balance after 40 minutes. Use the reserved sauce for serving. Simple and delicious.
Charred Broccoli with Miso Vinaigrette: Dress broccoli with miso and oil and then broil or grill until charred and crisp-tender. Toss with a dressing of miso, oil, vinegar, mirin and ginger. Serve with optional scallions.
Blueberry Crumble with Oats and Tahini: Blueberries are tossed with oats and sugar and then topped with a crumble of oats, tahini, cinnamon, sugar and butter, Baked in a pie plate for half an hour—big flavor with little work.