Christopher Kimball – författare

Instant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility?Milk Street Fast and Slow shows you how to make the most of your multicooker's unique capabilities 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. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead.Tantalize your taste buds and change the way you cook with this mouthwatering menu:- Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine.- From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow-cooking grains on the table fast -- no standing and stirring required.- Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavor in dishes like Black Beans with Bacon and Tequila.- One-pot pastas mean more flavor and less cleanup. Cook Lemony Orzo with Chicken and Arugula right in the sauce -- no boiling, no draining, no problem.- Cook chicken with a new world of flavor, from Chicken in Green Mole to Chicken Soup with Bok Choy and Ginger.- Transform tough cuts of pork into everyday ingredients -- from Filipino Pork Shoulder Adobo and Hoisin-Glazed Baby Back Ribs to Carnitas with Pickled Red Onions.- Make beef affordable by coaxing cheap (but flavorful) cuts to tenderness. Even all-day pot roasts and Short Rib Ragu become Tuesday night-friendly with little hands-on effort.These dishes take advantage of the Milk Street approach to cooking: fresh flavor combinations and innovative techniques from around the world. In these pages, you'll find a compelling new approach to pressure cooking and slow cooking every day.Praise for Christopher Kimball's Milk Street:"Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee . . . Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom." -- The Atlantic

From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you'll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.To liberate the skillet from commonplace fare, we share what we've learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Réunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers.The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion.To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy.Great cooking is rarely about which pan you put on your stove. It's about what you put inside it. Push those limits, and find a new world in your kitchen.

Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world. Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup.Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand. These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook. That's when cooking becomes an adventure.

Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we travelled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta.* In Italy, we were taught the real fettuccine Alfredo-so much lighter, simpler and more satisfying than what we knew.* In Sapporo, Japan, we learned how to develop the deep umami flavours of miso ramen with minimal time and effort.* And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pastaThe world of noodles also includes cool salads, steaming soups, plump dumplings and bowls of well-sauced shapes of all kind. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is your need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes. We include guides to using the noodles you have on hand, and show how to make classic noodles from scratch-from homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette and potato gnocchi.What's for dinner? Use your noodle.

Fans of Milk Street say that Christopher Kimball has made cooking fun again--with recipes that simplify your time in the kitchen and dramatically improve the results. You'll trade time-consuming marinades for brighter finishing sauces that take a minute to produce. You'll learn that surface area is the key to crispy skin and evenly cooked chicken. And other ideas include:* A simple trick, like shredding chicken breast to coat it more evenly in a flavorful sauce, produces delicious recipes like Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing. * A tip for building all-day flavour with a weeknight pasta sauce is used in Malaysian-Style Noodles with Pork and Mushrooms. * And show off a set of transformational principles for quicker, more flavourful stews with Spanish Chorizo, Ham and White Bean Stew. Each of these modern classic dishes features a full-page photograph alongside step-by-step photography and clear instructions to make it perfect every time.

With slow-cooker and pressure-cooking trends in full steam, millions of households find themselves in possession of not just a slow-cooker or a pressure-cooker, but both, and more, in a single multi-purpose appliance. MILK STREET FAST & SLOW is the first book showing home cooks how to make the most of every application of their handiest appliance, whether they need a quick tomato sauce in just 20 minutes from start to finish, or a slow-braised roast for a celebratory Sunday evening. Along the way, each of the more than 75 recipes is designed to be cooked entirely inside your multi-cooker or Instant Pot, with timings, ingredients, and techniques to cook each dish using either the slow-cooker or the quick-cooking pressure cooker function, at your preference--so you can enjoy each delicious dish on your schedule.With the clean recipe design, easy-to-follow instructions, and cookable recipes Milk Street fans have come to expect, MILK STREET FAST AND SLOW will teach any multi-cooker fanatic how to make the most of it--the Milk Street way.

At Milk Street, Chris Kimball and his test cooks use techniques from around the globe to deliver bolder flavors and healthier dishes in less time with simple techniques. On any given Tuesday, you can create interesting, delicious food in a flash.With more than 200 recipes including quick yet flavorful soups and stews, simple salads, pastas that come together in minutes with ingredients you already have on hand, the home cook's essential problem--What's for dinner Tuesday night?--has never tasted so good. And say goodbye to the freezer-burned gallon of ice cream you've kept on hand for just this purpose: there are even weeknight-appropriate sweets you can whip up after dinner and still have time to eat before bed.Best of all, every Tuesday Nights recipe is backed by the rigorous testing for which Chris Kimball is famous. With a photograph for every recipe, helpful tips and tricks for novice cooks and step-by-step visual instruction, each recipe is guaranteed to work when you need it most.

The James Beard Award-winning team at Milk Street delivers 200 easy, clever recipes you can just cook: the world's greatest culinary ideas, distilled to their essence and simplified for weeknight meals.Milk Street has spent years learning from cooks all around the world and applying those lessons to weeknight cooking here at home. This book takes the best of those great culinary ideas and pares them back to their most basic, essential elements. The result is a set of recipes that are genius in their simplicity.Each of these 200 recipes works with just a handful of ingredients and short active cooking time; these dishes are done when you need them, or hands-off so you can let them cook while you do something else. The keys are high-impact ingredients, transformative techniques, powerful flavor combinations, and layers of texture. Milk Street Simple recipes help turn a straightforward bowl of pasta or a head of roasted cauliflower into a delightful meal, with no fuss and recipes that are endlessly flexible.If you loved Milk Street's Cookish, this collection of recipes is for you. Chapters include:- noodles and pasta- grains and rice bowls- soups and stews- easy roasts and braises- quick broils and grilling- traybakes (sheet pan dinners)- vegetables and salads- stir fries- one-pot methods- and even desserts you can throw together quickly for a little sweet something to close out the day.

365 essential recipes and tons of foundational resources to make you a more confident cook-from the James Beard Award winning team at Christopher Kimball's Milk StreetThis is Milk Street's new and comprehensive guide to today's recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day.Milk Street 365 is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home==from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include:- Velvety Turkish Scrambled Eggs with Yogurt- Vietnamese Pork and Scallion Omelette- Butter Beans in Tomato Sauce with Dill and Feta- Thai Green Curry Chicken and Vegetables- Taiwanese Five-Spice Pork with Rice- Garlic-Rosemary Burgers with Taleggio Sauce- Cheese-Crisped Pinto Bean Quesadillas- Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master.You'll learn better ways to roast chicken (hint: flat birds crisp better, and seasonings stay in place when slid under the skin) and discover bold finishes for chops and steaks (think a slather of cilantro-lime sauce or a smear of miso butter).Here, fundamental recipes and their nearly endless variations are paired with lessons on the art and science of good cooking. Sidebars and charts deliver valuable guidance about the tools, ingredients and techniques that comprise the modern kitchen. It's a 360-degree approach for all 365 days of the year.

Turn your kitchen into the world's best bakeshop with 200 simple, easy, and delicious recipes from the James Beard Award-winning team at Milk StreetThe American baking repertoire may be unparalleled in our claim to pies, biscuits, and cakes. But step off a plane in London, Mexico City, Istanbul, or Paris, and you realize how much more there we can learn about the art of simple, delicious baked goods.We found a simple Spanish almond cake that uses no wheat flour. Loaf cakes that balance the sugar with slightly-bitter rye. Super-creamy Basque cheesecake that requires no water bath. Mexican sweet corn cake made in a blender. Or Catalan biscotti, sticky chocolate cake from Sweden, and crispy spinach and cheese borek from Türkiye.We also include forgotten American recipes such as maple-glazed hermits and new classics such as peanut butter banana cream pie. And we go beyond sweets to include yeasted breads, savory tarts, pizzas, and flatbreads (some made in a skillet in minutes).Most of these recipes are easier than you'd think, from beer pretzels to Danish dream cake. But in baking, the little things count-so Milk Street is here to help you avoid pitfalls with recipes that you can count on.Our promise to you is that you will become the best baker you know!

In Cookish, Christopher Kimball and his team of cooks and editors harness the most powerful cooking principles from around the world to create 200 of the simplest, most delicious recipes ever created. These recipes, most with six or fewer ingredients (other than oil, salt, and pepper), make it easy to be a great cook--the kind who can walk into a kitchen and throw together dinner in no time.In each of these recipes, big flavors and simple techniques transform pantry staples, common proteins, or centerpiece vegetables into a delicious meal. And each intuitive recipe is a road map for other mix-and-match meals, which can come together in minutes from whatever's in the fridge. With most recipes taking less than an hour to prepare, and just a handful of ingredients, you'll enjoy:* Pasta with Shrimp and Browned Butter* West African Peanut Chicken* Red Lentil Soup* Scallion Noodles* Open-Faced Omelet with Fried Dill and Feta* Greek Bean and Avocado Salad* And for dessert: Spiced Strawberry Compote with Greek Yogurt or Ice CreamWhen it's a race to put dinner on the table, these recipes let you start at the finish line.

The complete Milk Street cookbook, featuring each dish from every episodeof the hit TV show and more -- over 500 dishes in all, including 70+ new recipes from the 2023-2024 season.Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.Now featuring more than 500 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph.At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as:- Colima-Style Shredded Braised Pork- Lebanese Baked Kafta with Potatoes and Tomatoes- Braised Beef with Dried Figs and Quick-Pickled Cabbage- Japanese-Style Chicken and Vegetable Curry- Turkish Flatbreads- Banana Custard Pie with Caramelized Sugar- Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting- Italian Flourless Chocolate TortaOrganized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.

Discover the real techniques, ingredients, and stories behind the Italian dishes you know and love-and the ones you've yet to try-with 175 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street. Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta. The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic. On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil-crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari-spicy, charred, and made in one skillet. We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans, and tiny nuggets of pasta.Milk Street Backroads Italy give you a seat at the table with Italian cooks sharing the food they love, handed down from generation to generation.

The smartest, simplest, most powerful recipes that will transform your home cooking-from the James Beard Award-winning team at Milk StreetIn the kitchen, brevity is brilliant. Short recipes are the ones cooks remember best-not only because they're simple to make and easy to repeat, but because they are boiled down to their elemental beauty and charm.In Milk Street Shorts, Christopher Kimball and his team of cooks and editors have developed a repertoire of nearly 150 genius recipes that are casual, improvisational, and fun. These recipes are not just short-they're bolder, better cooking because they're short. Their essential cleverness gives them power that does not require long ingredient lists or all-day cooking. And every recipe packs a punch-throw-it-together meals like "Nothing Soup,"Chili Crisp Peanut Noodles, and Five-Ingredient Pork and Kimchi Stew, snacks and side dishes like Sunflower Hummus, Crispy Spiced Chickpeas, and Salt and Vinegar Smashed Potatoes, and smart ways to use your oven, like Reverse-Sear Pork Loin, Skillet Lasagna, and Two-Hour Turkey. Recipes are organized by simplicity-Short, Shorter, and Shortest-with chapters including skillet suppers, sheet-pan tray bakes, and weeknight desserts like Clementine Blender Cake.

Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook. Now featuring nearly 700 tried-and-true recipes, including every recipe from every episode of the TV show, this updated book is the ultimate guide to high-quality, low effort cooking-the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph.At Milk Street, there are no long lists of impossible-to-find ingredients or esoteric cookware. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes with big flavor for any day of the week, such as Romaine Salad with Manchego, Smoky Pepper Dressing, Patatas Bravas, Zucchini Carbonara, Pakistani-Style Chicken Biryani, Georgian Cheese Bread, Babas au Rhum, and more.Organized by primary ingredient and type of dish-with chapters on salads, soups, grains, vegetable sides and mains (including simple chicken, beef and pork dinners), plus memorable desserts-this book is an indispensable reference that will introduce you to extraordinary flavors and ingenious techniques.

Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate.Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary.To get a vegetable education, we traveled to Athens to learn 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.This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and CashewsHumble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and CilantroMushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofuand greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It's never too late to get your vegetable PhD.

In Tuesday Nights: Mediterranean, Chris Kimball and his team of cooks and editors at Milk Street deliver 125 simple, healthful recipes that are easy enough to tackle on a Tuesday night-but taste like they took all weekend. Drawing inspiration from Italy and the coast of France to Greece, Israel, Morocco, and beyond, this cookbook provides a fresh interpretation of Mediterranean meals that are as beloved for their health benefits as their robust flavor. Every Tuesday Nights recipe delivers big, bold taste and is ready in under an hour-with many ready in under twenty minutes. Using pantry staples and just a few other ingredients, these meals range from authentic classics to a treasure trove of new and unexplored recipes. Tuesday Nights Mediterranean is organized with the home cook in mind, gathering recipes in chapters such as Fast (under an hour), Faster (45 minutes or less), and Fastest (25 minutes or less), and will expand on the enduring popularity of the Mediterranean kitchen to help get dinner onto the table in a flash, any night of the week.