Milk Street: Tuesday Nights

More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast


By Christopher Kimball

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One of Epicurious' Greatest Home Cooks of All Time delivers creative, delicious weeknight dinners with this quick and easy cookbook for beginner cooks and foodies alike.
At Christopher Kimball's Milk Street, Tuesdays are the new Saturdays. That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy–simple enough for the middle of the week.
Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes:
  • Miso-Ginger Chicken Salad
  • Rigatoni Carbonara with Ricotta
  • Vietnamese Meatball Lettuce Wraps
  • Peanut-Sesame Noodles
  • White Balsamic Chicken with Tarragon
  • Seared Strip Steak with Almond-Rosemary Salsa Verde
  • Chocolate-Tahini Pudding

Tuesday Nights is organized by the way you cook. Some chapters focus on time–with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert.
Great food in quick time, every night of the week.




On the table in under 45 minutes

Beef Suya

Glazed Salmon with Chili-Basil Sauce

Kimchi and Bacon Fried Rice

Pasta with Golden Onions and Breadcrumbs

Salt-and-Pepper Shrimp

Georgian Chicken with Walnut-Cilantro Sauce

Sausage and Mushroom Ragu with Pappardelle

Vietnamese Meatball Soup with Watercress (Canh)

Curried Chicken and Rice with Cranberries

Poached Cod in Tomato-Garlic Broth (Pesce all’Acqua Pazza)

Frittata with Pasta, Thyme and Parmesan

Indian Spiced Beef and Peas (Keema Matar)

Pork Chops with Peanut-Guajillo Sauce

Rigatoni with Ricotta-Sage Pesto

Crispy Sichuan-Chili Chicken (La Zi Ji)

White Beans with Sage, Garlic and Fennel

Seared Strip Steak with Almond-Rosemary Salsa Verde

Chicken Curry with Coconut and Tomatoes

Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu

Spanish Eggs and Potatoes (Huevos Rotos)

Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

Pasta alla Norma

Sumac-Spiced Chicken (Musakhan)

Cantonese-Style Black Pepper Beef with Potatoes

Ginger-Scallion Steamed Fish

Spanish Ratatouille (Pisto Manchego)

Ginger-Soy Steak with Pear-Cucumber Salad

Tuscan Soup with Bread, Beans and Greens (Ribollita)

Spicy Sichuan Tofu and Pork (Mapo Dofu)

Whole-Wheat Penne with Broccolini and Chèvre

Shrimp with Feta Cheese (Garides Saganaki)

Cuban Picadillo

Steamed Chicken and Shiitakes with Soy-Sake Sauce

Shrimp with Tamarind and Cilantro

Spice-Crusted Steak with Mashed Chickpeas

Caramel-Braised Chicken with Ginger and Lime

Linguini with Spiced Beef and Feta

Cashew-Coconut Meatballs with Creamy Spiced Tomato Sauce

Chicken Cutlets with Mango-Tomato Sauce

Tibetan Curried Noodles with Beef and Cabbage

Vietnamese Turmeric Fish with Wilted Herbs and Peanuts

Milk-Poached Chicken with Tarragon Salsa Verde

Yakiudon with Pickled Ginger

Beef Suya

START TO FINISH: 45 minutes (30 minutes active)


Eaten on the spot with burning fingers and tongue or carried away wrapped in newspaper, the street snack known as suya is popular throughout Nigeria. Suya usually is made with thin strips of beef, but it’s the spice rub that sets it apart—typically a blend of ground peanuts, red pepper and other seasonings. We like this with flat iron steak, which is easily cut into long, ½-inch-thick strips; look for a single 1½-pound piece. Blade steaks, also known as top blade, are a similar cut and are sometimes labeled flat iron; they are sold in smaller portions and a line of gristle runs down the center of each piece. Either cut worked, but if you opt for blade, choose the thickest you can find and remove the gristle (which means cutting each steak into two pieces) before slicing the meat into strips. The best way to check the meat for doneness is to cut into a piece at the center of a skewer; it should be medium-rare. We liked serving the suya with cucumber, tomato, cabbage and onion—cooling counterparts to the spicy beef.

Don’t skip the lime wedges for serving. They provide a much-needed hit of acidity and freshness.

½ cup unsalted dry-roasted peanuts

1 tablespoon sweet paprika

1 tablespoon ground ginger

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons packed light brown sugar

1 teaspoon cayenne pepper

Kosher salt and ground black pepper

3 tablespoons grapeseed or other neutral oil

1½ pounds flat iron steak, sliced against the grain into ½-inch-thick strips

1 tablespoon lime juice, plus lime wedges, to serve

In a food processor, combine the peanuts, paprika, ginger, garlic powder, onion powder, sugar, cayenne, ¾ teaspoon salt and 1 teaspoon black pepper. Process until finely ground, about 20 seconds. Reserve ⅓ cup of the spice mix, then transfer the rest to a medium bowl; add the oil and stir to form a paste.

In a large bowl, combine the beef with 1 teaspoon salt. Toss and massage until evenly coated. Add the paste to the beef, tossing and massaging into the meat. Thread the beef tightly onto four 12-inch metal skewers, fitting multiple pieces of meat on each skewer; they should be tightly packed.

Place the skewers on a wire rack set in a foil-lined rimmed baking sheet. Heat the broiler with a rack set about 4 inches from the element. Broil until well-browned, about 5 minutes, flipping halfway through. Transfer to a plate and let rest for 5 minutes.

Brush the lime juice on both sides of the skewers, then sprinkle with the reserved spice mix. Serve with lime wedges.

If we’re feeling frugal, we make this with boneless, skinless chicken thighs, which come out of the oven crispy outside and tender inside. Substitute an equal amount of chicken for beef and slice the thighs lengthwise into 1/2-inch strips.

Glazed Salmon
with Chili-Basil Sauce

START TO FINISH: 40 minutes


Lime juice might be more common in the Vietnamese-inspired sauce that accompanies this salmon, but lemon juice reinforces the flavor of the lemon grass. If you can find Thai basil—it’s sold in many Asian markets—by all means use it; it packs a stronger, more savory punch than Italian basil. You’ll need a 12-inch oven-safe skillet for cooking the salmon. Serve with steamed or stir-fried greens and rice.

Don’t chop the basil until it’s thoroughly dried or it will discolor almost instantly. When adding the fillets to the skillet, don’t place them skin side down. Cooking them flesh side down for the entire time results in rich browning on the meat, which adds flavor and makes for an attractive crust.

2 tablespoons chili-garlic sauce

2 tablespoons packed dark brown sugar

1 tablespoon fish sauce

2 teaspoons soy sauce

2 teaspoons cornstarch

3 tablespoons grapeseed or other neutral oil, divided

1 tablespoon finely grated fresh ginger

1 lemon grass stalk, trimmed to the lower 6 inches, dry outer layers discarded, minced

2 tablespoons lemon juice

½ cup chopped fresh basil, plus 1 tablespoon julienned basil, divided

Four 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry

Kosher salt and ground black pepper

Heat the oven to 400°F with a rack in the middle position. In a small bowl, stir together ⅔ cup water, the chili-garlic sauce, sugar, fish sauce and soy sauce until the sugar dissolves. In another small bowl, stir together the cornstarch and 1 tablespoon water.

In a medium saucepan over medium-high, heat 2 tablespoons of the oil until shimmering. Stir in the ginger and lemon grass and cook until fragrant, about 10 seconds. Pour in the chili-garlic sauce mixture and bring to a boil. Stir the cornstarch mixture to recombine, then stir into the sauce. Reduce to medium-low and simmer, stirring constantly, until thickened, about 3 minutes. Remove from the heat, stir in the lemon juice and ½ cup basil. Cover to keep warm.

Season the fillets on both sides with salt and pepper. In a 12-inch oven-safe skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the fillets flesh side down, reduce to medium and cook until golden brown, about 4 minutes. Transfer the skillet to the oven and cook until the thickest parts of the fillets register 115°F to 120°F, or are nearly opaque when cut into, 4 to 6 minutes. Remove from the oven.

Using tongs, carefully peel off and discard the skin from each fillet. With a wide metal spatula, transfer the fillets to a platter, turning them browned side up. Pour half of the sauce over the fish and sprinkle with the remaining 1 tablespoon julienned basil. Serve the remaining sauce on the side.

Kimchi and Bacon Fried Rice

START TO FINISH: 40 minutes


This fried rice is a great way to use up kimchi that has been languishing in your refrigerator. Spreading the seasoned rice in an even layer in the skillet and letting it cook undisturbed for a few minutes allows tasty charred bits to form on the bottom, so don’t be impatient and stir too soon. The fried egg that tops each serving not only completes the dish with a hit of protein, but the yolk, when broken, flows onto the rice, adding a richness that heightens the flavors.

Don’t use long-grain rice. Japanese-style short-grain rice gives the dish a satisfying stickiness and chew. Don’t use a conventional skillet; a nonstick pan is needed to prevent the rice from sticking.

3¼ cups cooked Japanese-style short-grain rice, preferably chilled

6 ounces bacon, preferably thick-cut, chopped

1 medium yellow onion, finely chopped

2 cups well-drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice

1 tablespoon soy sauce

1 cup frozen peas, thawed

2 teaspoons toasted sesame oil

4 scallions, thinly sliced on diagonal

Kosher salt and ground black pepper

4 large eggs

Furikake seasoning or nori cut into slivers, to serve (optional)

If the rice is chilled, use your fingers to break apart any large clumps. Set a mesh strainer over a small heatproof bowl and place near the stovetop.

In a 12-inch nonstick skillet over medium, cook the bacon until well browned, 10 to 12 minutes. Scraping the pan, pour into the strainer; reserve the bacon fat.

Return 1 tablespoon of the fat to the skillet, add the onion and cook over medium, stirring, until softened, 3 to 4 minutes. Stir in the rice and cook for 1 to 2 minutes. Drizzle the kimchi juice, soy sauce and 1 tablespoon of the bacon fat over the rice and stir. Spread the rice in an even layer, increase heat to high and cook until browned on the bottom, about 3 minutes.

Scrape along the bottom of the pan and flip the rice, then redistribute and cook until again browned on the bottom, another 2 to 3 minutes. Stir in the kimchi, bacon, peas, sesame oil and scallions. Cook, stirring, until hot, 1 to 2 minutes. Taste and season with salt and pepper. Transfer to a bowl and cover with foil.

Wipe out the skillet with paper towels. Add 1 tablespoon of the bacon fat and heat over medium-high until barely smoking. Swirl to coat the pan, then crack an egg in each quadrant. Immediately reduce to medium-low and sprinkle with salt and pepper. Cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Remove the pan from the heat.

Serve the fried rice on individual plates, topped with a fried egg and sprinkled with furikake, if using.

Pasta with Golden Onions
and Breadcrumbs

START TO FINISH: 40 minutes


This classic Venetian dish typically uses bigoli, a whole-wheat pasta shaped like fat spaghetti. We liked it with regular spaghetti, as well as with bucatini (also called perciatelli), a tubular spaghetti-like shape. The panko topping isn’t traditional, but it adds a welcome crispness, toasted in olive oil and flavored with chopped parsley and lemon zest.

Don’t rinse the anchovies before mincing, as this will wash away some flavor.

¼ cup extra-virgin olive oil

1 cup panko breadcrumbs

¾ cup lightly packed fresh flat-leaf parsley, finely chopped

2 teaspoons grated lemon zest, plus lemon wedges, to serve

Kosher salt and ground black pepper

12 ounces spaghetti or bucatini (see note)

3 tablespoons minced anchovy fillets, plus 4 teaspoons anchovy oil

2 large yellow onions, halved and thinly sliced

4 medium garlic cloves, finely chopped

1½ cups dry white wine or vermouth

¾ teaspoon red pepper flakes

2 tablespoons salted butter, cut into 4 pieces

In a 12-inch skillet over medium, heat the olive oil until shimmering. Add the panko and cook, stirring, until golden, about 5 minutes. Transfer to a medium bowl. Let cool for a few minutes, then stir in the parsley, lemon zest and ¾ teaspoon salt. Wipe out the skillet.

In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt; cook until al dente. Drain well, then return the pasta to the pot.

Meanwhile, set the skillet over medium-high and heat the anchovy oil until shimmering. Add the onions and cook, stirring, until lightly browned, about 8 minutes. Add the garlic and cook, stirring, until the onions are well browned and the garlic is golden, about 4 minutes. Stir in the anchovies, then add the wine, pepper flakes and ½ teaspoon black pepper. Bring to a boil over high and cook, stirring and scraping up any browned bits, until slightly thickened, about 5 minutes. Remove from the heat, add the butter and swirl until it blends into the sauce.

Add the sauce to the pasta and toss, then mix in ½ cup of the panko mixture. Transfer to a serving bowl, sprinkle with the remaining panko mixture and serve with lemon wedges.

Salt-and-Pepper Shrimp

START TO FINISH: 45 minutes


To make classic salt-and-pepper shrimp, the shrimp—with heads and shells intact—are deep-fried until crisp. This recipe is a much-simplified version that offers the same rich aromas and spicy, toasted-garlic flavor of the traditional recipe. Serve with rice and steamed or stir-fried greens.

Don’t slice the scallions paper thin; they will scorch. About ¼ inch thick is best.

1½ pounds jumbo shrimp, peeled and deveined, tails left on

2 teaspoons Sichuan peppercorns

1 teaspoon white peppercorns

Kosher salt

2 tablespoons cornstarch

1 teaspoon white sugar

4 tablespoons grapeseed or other neutral oil, divided

1 large jalapeño or 2 serrano chilies, stemmed and thinly sliced crosswise into rings

6 medium garlic cloves, finely chopped

¼ cup finely chopped peeled fresh ginger

1 bunch scallions, thinly sliced

Pat the shrimp dry with paper towels and place in a large bowl. Use a spice grinder to grind the Sichuan and white peppercorns until medium-fine (about the coarseness of kosher salt). Transfer to a small bowl and stir in 1½ teaspoons salt. In another small bowl, stir together 2 teaspoons of the pepper mixture, the cornstarch and sugar, then sprinkle over the shrimp and toss. Set the remaining pepper mixture aside.

Line a baking sheet with paper towels. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until barely smoking. Add half of the shrimp in an even layer and cook without stirring until deep golden brown, 1 to 2 minutes. Using tongs, flip and continue to cook until the second side is opaque, another 20 to 30 seconds. Transfer to the prepared baking sheet. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp. Do not wash the skillet.

In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the jalapeño and cook, stirring, until the seeds begin to brown, about 1 minute. Add the garlic, ginger and all but 3 tablespoons of the scallions. Cook, stirring constantly, until the scallions and ginger have softened, about 2 minutes. Return the shrimp to the skillet and toss, then stir in the reserved spice mixture. Transfer to a platter and sprinkle with the remaining scallions.

Georgian Chicken
with Walnut-Cilantro Sauce

START TO FINISH: 40 minutes


In the country of Georgia, chicken and fish often are served with a creamy walnut sauce. In our version, braised bone-in chicken thighs are accompanied by a walnut-cilantro puree that’s lightly spiced and spiked with pomegranate molasses. If you like, scatter pomegranate seeds over the finished dish. You’ll need an oven-safe 12-inch skillet for this recipe. Serve warmed flatbread alongside.

Don’t fully submerge the chicken thighs in the sauce when returning them to the pan after browning. Keeping the skin dry and exposed helps it crisp and brown in the oven. Don’t forget the skillet handle will be hot after it is removed from the oven, so be sure to use a pot holder.

4 teaspoons ground coriander, divided

Kosher salt

3 pounds bone-in, skin-on chicken thighs, trimmed

3 medium garlic cloves, peeled

3 tablespoons tomato paste

2 serrano chilies, stemmed and seeded

3 tablespoons pomegranate molasses, divided

¾ cup lightly packed fresh cilantro, divided

1 cup walnuts, toasted, divided

1¼ cups low-sodium chicken broth, divided

1 tablespoon grapeseed or other neutral oil

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together 2 teaspoons of the coriander and 1½ teaspoons salt. Season the chicken on both sides with this mixture; set aside.

In a blender, combine the garlic, tomato paste, chilies, 2 tablespoons of the pomegranate molasses, the remaining 2 teaspoons coriander, ½ cup of the cilantro, ¾ cup of the walnuts, ¾ cup of the broth and 1 teaspoon salt. Puree until smooth, 30 to 45 seconds, scraping the sides of the blender as needed.

In an oven-safe 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken skin down in an even layer and cook undisturbed until crisp and golden brown, 5 to 7 minutes. Transfer, skin up, to a large plate. Pour off and discard any fat left in the pan.

Return the skillet to medium-low and add the remaining ½ cup broth, scraping up any browned bits. Add the walnut puree and bring to a simmer over medium. Return the chicken, skin up, to the pan, nestling the pieces into the sauce without submerging the skin. Cook, uncovered, in the oven until the chicken reaches 175°F, or a skewer inserted into the thickest piece meets no resistance, 12 to 15 minutes.

Transfer the chicken to a clean plate and let rest for 5 minutes. Set the skillet over medium and bring the sauce to a simmer. Stir in any accumulated juices from the chicken and cook until the sauce is smooth and thick, about 1 minute. Taste and season with salt.

Spoon the sauce onto a deep serving platter. Nestle the chicken, skin up, in the sauce. Drizzle with the remaining 1 tablespoon pomegranate molasses and sprinkle with the remaining ¼ cup walnuts and remaining ¼ cup cilantro.

Sausage and Mushroon Ragu
with Pappardelle

START TO FINISH: 45 minutes


This rich and hearty ragu was inspired by a recipe from Portland, Oregon, chef Vitaly Paley. Ground cinnamon, a hefty pour of red wine and crushed tomatoes build layers of flavor over a base of garlic, portobellos and Italian sausage. For the wine, choose something dry and full-bodied, such as cabernet sauvignon. Serve topped with grated Parmesan cheese.

Don’t use Italian sausage links,


  • Winner of the James Beard Foundation Award and the IACP Award for Best General Cookbook

One of the Best Books of the Year: The Atlantic, Amazon, Food52, NPR, Washington Post, Barnes & Noble, Boston Globe, Milwaukee Journal-Sentinel, Philadelphia Inquirer, Seattle Times, New Hampshire Public Radio

  • One of the 10 Cookbooks Our Readers Couldn't Live WithoutFood52
  • "A well-tested book that turns the Tuesday-night recipe on its head... uses bright and bold flavors and smart techniques that allow even a modestly competent cook to eat well in the middle of the week... my Tuesday-night game was never going to be the same."—Kim Severson, New York Times
  • "Milk Street: Tuesday Nights stands above the rest... offers scores of inventive, delicious, and swift recipes ideal for any night of the week... On almost every page is a dish I'm dying to try... Coming in at a little more than 400 pages with gorgeous full-color photographs for each entry, the book has enough to keep an enterprising cook busy for weeks."—Portland Press-Herald
  • "As usual, Chris Kimball has the answer: replace hours of culinary labor with dramatic, high-flavor ingredients... it almost makes you wish every day could be Tuesday."—NPR
  • "Easy weeknight recipes with an international twist... Tuesday Nights starts with big-flavor ingredients and combines them to maximum effect."—Boston Globe
  • "Underscores how home cooks are changing up weeknight meals with flavors from around the world... for millions of home cooks, the thrill of the global pantry is the next big step in the kitchen... getting at the best and most efficient method that the home cook can duplicate... These are recipes, Milk Street guarantees, that work.—Houston Chronicle
  • "A solid, eclectic group of recipes that is built for working into your own weeknight rotations."—Washington Post
  • "Around-the-world meals you can actually pull off on a weeknight!"—Woman's Day
  • "A celebration of joyful any-day meals that'll give your routine a welcome boost."—Tasting Table
  • "Stress-free cooking... There's plenty to tempt even tired cooks, including a rich, flavorful Sausage and Mushroom Ragu with Pappardelle, lots of twists on no-fuss roasted chicken thighs requiring minimal active cooking time, and a bunch of satisfying dinner salads."—Christian Science Monitor
  • "For the global adventurer... Milk Street: Tuesday Nights is a delicious gem... [and] the recipes are accessible for any skill level."—Minneapolis Star-Tribune
  • "A cookbook for the rest of us... packed with instructions for making delicious dinners during the week."—Monterey Herald
  • "Delivers 200+ recipes for palate-awakening meals... Generously seasoned with international spices and pantry staples, these speedy stir fries, pastas, pizzas, and other dishes will satisfy adventurous home cooks... Milk Street's globally inspired approach to fast cooking is anything but bland. Turn to their latest for flavorful weeknight winners."—Library Journal
  • "Wondering what to cook on a weeknight that could possibly be faster or better than takeout? Look no further... [than] this decidedly inventive, omnivorous, and international collection... the 200-plus recipes, each under a page and accompanied by a full-page photo, include start-to-finish (active and inactive) time estimates and, when applicable, 'don't' notes that discourage common pitfalls."—Booklist
  • On Sale
    Oct 16, 2018
    Page Count
    416 pages

    Christopher Kimball

    About the Author

    Christopher Kimball's Milk Street is located at 177 Milk Street in downtown Boston and is dedicated to changing the way America cooks with new flavor combinations and techniques learned around the world. Milk Street is home to Milk Street TV, a three-time Emmy Award winning public television show, a James Beard Award-winning bimonthly magazine, an award-winning radio show/podcast, a cooking school, and an online retail store with over 1,500 kitchen tools and ingredients. Milk Street is the author of 10 cookbooks, including "Cookish," "Vegetables," and the James Beard winning "Milk Street: Tuesday Nights." Milk Street also invests in non-profit outreach, partnering with FoodCorp, Big Sister Association of Greater Boston and the Boys & Girls club of Dorchester. 

    Learn more about this author