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Milk Street Tuesday Nights
$23.95
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Weeknight Cooking That Tastes Like Sunday Dinner

James Beard Award Winner!

In 2019 for Best General Cookbook

New Flavor Combinations Make Cooking Easy!

Big, bold flavors replace hours of slow cooking.

Fast, Faster & Fastest

Meals are categorized by time, with most under 45 minutes

Full of Easy Methods and Themes

Like Supper Salads, Roasts and Simmers, and Easy Additions

Thoroughly Tested Recipes That Work The First Time

Our kitchen experts test recipes until they are guaranteed.

New Cooking Techniques from Around The World!

Learn how home cooks from Chiang Mai to Oaxaca put dinner on the table quickly and easily.

Milk Street Tuesday Nights is organized by the way YOU cook

Milk Street Tuesday Nights is organized by the way YOU cook

Weeknight Dinner at the Speed You Need, Plus Recipes for Any Meal of the Day

Sections are broken down as Fast, Faster and Fastest, plus chapters on Pizza Night, Salad Suppers, Easy Additions, Roast and Simmer, One Pot and Sweets.
Milk Street Tuesday Nights is organized by the way YOU cook

Pick Up Cooking Techniques You Can Apply to Other Recipes

Like charring, not sautéing, your vegetables in the skillet. Heating your beans in the microwave so they absorb flavor. And taking advantage of starchy pasta water for silkier sauce that actually sticks.
Milk Street Tuesday Nights is organized by the way YOU cook

Fast Food Can Even Be Healthier Than What You’re Used To

Fried rice is the ultimate fast food. Lentils can be a main course. Stir-frying is for more than just Chinese food.
Milk Street Tuesday Nights is organized by the way YOU cook

Never Make Boring Chicken Again; 31 New Ways to Make It!

Slash it, season it under the skin, poach it, traybake it, pound it and skewer it.
Milk Street Tuesday Nights is organized by the way YOU cook

Simplicity and Bold Flavors Are What Matter Most in These Recipes

Nearly all recipes have under 10 ingredients and none rely on complicated cooking techniques.
Milk Street Tuesday Nights is organized by the way YOU cook

Learn A Whole New Way to Cook

In the American tradition, time and heat build flavor, but around the world it comes from herbs, spices, fermented sauces, chilies, ginger, scallions, lemon grass and other potent ingredients.
Milk Street Tuesday Nights is organized by the way YOU cook

Recipes from All Over the World for Any Night and Every Occasion

Inspiration comes Mexico and Italy, Somalia and China, India and Lebanon, and dozens more countries for quick, interesting meals at home.
Milk Street Tuesday Nights is organized by the way YOU cook

High-Impact Ingredients Produce Big Flavors with Minimal Effort

Think spices by the tablespoon, not the pinch. Or umami bombs like fermented miso, fish sauce and anchovies for one-stroke richness.
Milk Street Tuesday Nights is organized by the way YOU cook

Save on Clean-up Time by Using Fewer Dishes.

We made a point to use the least amount of cookware possible so you can spend more time enjoying food and less time cleaning up.

Testimonials

EVERY RECIPE IS DELICIOUS

EVERY RECIPE IS DELICIOUS

"I have a lot of cookbooks, but I have made more recipes from this one than any other I own. Every recipe is a winner. Great gift for friends who like to cook!"

MINDY T.

A NEW FAN

A NEW FAN

"A new fan I kind of stumbled onto Milk Street by accident, as anyone does, awake skimming the Internet; and I could not be happier. I can now say I proudly own two cookbooks with the latest being Milk Street: Tuesday Nights. I’m actually enjoying cooking for the first time."

JOYCE M.

BEST COOKBOOK

BEST COOKBOOK

"I received this cookbook in early 2020 and have cooked and loved so many recipes. This copy was a gift to a fellow food lover!"

FRANCES W.

EXCELLENT WEEKNIGHT OPTIONS

EXCELLENT WEEKNIGHT OPTIONS

"Excellent weeknight options Achievable, tasty recipes! Love it!"

SHARON M.

I COOK TUESDAY NIGHT RECIPES FROM THE MAGAZINE.

I COOK TUESDAY NIGHT RECIPES FROM THE MAGAZINE.

"This book will get a lot of use. The pics are fab and the recipes clear and creative."

AMY H.

More than 200 Recipes from Around the World

Learn New Techniques, Like With 15-Minute Spaghetti al Limone!

Use Less Water to Cook Pasta for Silkier Sauce
Use Less Water to Cook Pasta for Silkier Sauce

Boil only 2 quarts water to cook 1 pound of pasta until just shy of al dente. The starchy pasta water is a key ingredient.

Cook Garlic and Red Pepper Flakes in Butter
Cook Garlic and Red Pepper Flakes in Butter

Then pour in a cup of white wine and reduce over medium to about ½ cup, about 3 minutes.

Stir in 1½ Cups Pasta water and Bring to a Simmer.
Stir in 1½ Cups Pasta water and Bring to a Simmer.

Add the drained pasta and toss. Cook, stirring, until most of the liquid has been absorbed, 2 to 3 minutes.

Off Heat, Stir in 2 Tablespoons Butter.
Off Heat, Stir in 2 Tablespoons Butter.

Add 1 teaspoon black pepper, 3 tablespoons lemon juice and 2 tablespoons lemon zest and ¾ cup basil or parsley. Taste and season with salt and serve with grated Parmesan.

Customer Reviews