Milk Street: Cookish: Throw It Together: Big Flavors. Simple Techniques. 200 Ways to Reinvent Dinner.

by Christopher Kimball

Throw together fast, flavorful meals in no time with just a handful of ingredients with 200 highly cookable, delicious, and incredibly simple recipes from the James Beard Award-winning team at Milk Street.

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 Cream



When it's a race to put dinner on the table, these recipes let you start at the finish line.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Ebooks, How To

352 pages, Hardcover

Published October 13, 2020

Reviews

[Jasmine from How Useful It Is · Rating 5 out of 5]

I started cooking using the recipes from Cookish on 9/26/2020 and still cooking from it today. I’m sharing my dishes on my Instagram account at http://www.instagram.com/howusefulitis if you are interested to see more as well as unboxing videos and book pictures. (I need to figure out how to add pictures on here).

I’m loving this cookbook so much. Each recipe has a page of information. One paragraph about the dish, a list of ingredients, and one paragraph on how to prepare. It was so short and sweet! I love short recipes because if I’m looking for a lengthy read, I would pick up a novel!! I also love that each dish only require me to buy one or two things at the supermarket because I would already have the rest of the items at home. I am planning to make the mango fruit tart but I need to visit the grocery store for some mangoes!

I have made 3 dishes so far. My first dish was a success with my son so I made it twice in one weekend. It was called Beef, Spinach, and Feta Gozleme.

The second dish I made was called Roasted Green Beans and Shiitake Mushrooms with Pecans. I substituted the mushrooms and the nuts.

The third dish I made was called Maple and Soy-Glazed Chicken Skewers. Recipe said to use all chicken thighs boneless skinless but I had to use one pack of drumstick because that’s what I had in the freezer.

Pro: short and quick reads, easy to follow, easy to find ingredients, easy to make

Many thanks to Little Brown and Company for the opportunity to read, cook, and review. Please be assured that my opinions are honest.

[Woman Reading (is away exploring) · Rating 4 out of 5]

4 ☆

I've long associated Christopher Kimball with America's Test Kitchen so his departure several years ago from that show was a disappointment. He subsequently resurfaced on PBS with a cooking show called "Milk Street," which refers to the Boston address of his current facility. Kimball plays a very active role in "Milk Street" as he's shown gathering food intel during his foreign travels. But this is a cooking show not a food porn travel series. Unlike ATK, I don't see a crew of cooks in the background but I still expect that a "Milk Street" cook had tested and refined the recipes for American audiences.

In Cookish, quick recipes, many with international flavors, are featured. For the most part, the recipes consist of no more than 6 ingredients (aside from oil and, of course, salt and pepper) and can be prepared in an hour or less primarily by stove top or oven (and occasionally by grill). It has the feel of getting general guidance from my mother, who was a fantastic and intuitive cook who didn't ever follow recipes but only her taste buds. (Hmm, this could explain my interest in cookbooks with their precise quantities and step-by-step instructions).

These chapters reveal that this is not meant as a comprehensive one-stop cookbook (there are no breakfast or appetizers for instance). This book is organized with these headers (number of pages in parentheses):
~ vegetables (57)
~ beans & grains (38)
~ pasta (56)
~ seafood (28)
~ chicken (60)
~ pork (26)
~ beef (42)
~ desserts (22)

The geographical influences are pretty wide-ranging -- examples from Europe (such as Turkey, Italy and Greece) and Asia (Korea, Thailand, Vietnam) and beyond. This usually manifests itself in terms of one or two key seasonings or spices. It thus makes for an easy introduction to other cuisines as opposed to the more complicated and "fully" authentic recipes that usually entail restocking the pantry with new spices and condiments.

About half of the recipes look worthy of trying such as
~ couscous with chickpeas, dates and scallions
~ coconut-curry rice with salmon
~ ancho-spiced pork and potato tacos
~ Moroccan cumin-garlic beef stew.

I'm feeling inspired!

[Deanna · Rating 4 out of 5]

4, maybe 4.5 stars.

This strikes a good balance of accessible, somewhat simplified recipes and fresh, whole food cooking with emphasis on bright and sometimes uncommon flavors.

Few convenience products are involved--the occasional spice mix or bottled sauce for international foods. But the ingredients lists are fairy short and the recipes don't encourage tedious preparation for the sake of the ultimate result.

[Luisa Knight · Rating 5 out of 5]

This is a wonderful collection for quicker, more budget friendly recipes that still make the taste buds very happy!

[Elizabeth (Literary Hoarders) · Rating 4 out of 5]

Buying cookbooks seemed to be a new hobby for me in 2020. Since we have had so much fun with our first Milk Street cookbook, I couldn't pass this up when I saw it on sale at B&N. The recipes are easier and faster than our first Milk Street, but just as tasty. Thus far, our favorite recipe from this edition is the Halibut with Chorizo, Tomatoes and Green Olives (alas - the olives had to be sectioned off for only my portion). Lots of flavors in this cookbook!

[Stephanie · Rating 3 out of 5]

This is a cookbook that aims to give you maximum flavor with minimal ingredients in relatively simple and speedy recipes from vegetables to dessert. As always, Christopher Kimball assumes most cooks have easy access to lots of ingredients. I’m lucky, I live in a city where I can probably locate & purchase any ingredient required but I know that’s not the case for a lot of rural communities. Regardless, there has to be a few recipes you’ll want to try. Most recipes are accompanied by a photo.

[Carla Galland · Rating 1 out of 5]

I consider myself an amateur gourmet cook and very adept in the kitchen. I received this cookbook as a Christmas gift this year and between my husband and I we have cooked sevreral recipes from this book, a couple we tried more than once in order to modify to our taste.

First things first, this book is for people who want quick easy weekday style meals with minimal prep and ingredients. While this does hold true the recipes often call for ingredients not commonly found in most kitchens. For example, of all my cooking friends, I am the only one who keeps lemongrass and fresh ginger on hand at all times. So this may not be a book one can just pick up and cook with what you have on hand. Pre-planning/shopping is a must.

Secondly, many of the instructions are too simplified. That may sound wierd but its true. For inexperienced or cooks not truly confident in the kitchen, this is not a book for you. The book takes assumptions about your ability to cook.

Lastly, too much salt. Every single recipe I cut the salt in half at the very least and it was still probably a bit much. Some of the quantities and combinations struck me as a little odd, but I tried them anyway. Yep, i was right, off putting flavor combos were a disappointment. All in all, one of the worst cookbooks I have ever come across

[Shannon · Rating 2 out of 5]

To complete a reading challenge at my local library, I had to read a cookbook, and I picked this one because it sounded like it was easy cooking. Maybe for an experienced cook, it is easy, but it's far too sophisticated for me! (About 2/3 of the recipes have at least one ingredient I've never heard of!) The design and photography are lovely, but as a cookbook, it's pretty much useless for me.

[Miss Clark · Rating 4 out of 5]

3 - 3.5 stars

Lots of pictures and a wonderful variety of cultural dishes and ethnic flavor profiles,

Raspberry-Mascarpone Freeform Tart
Cherry-Almond Freeform Tart
Ginger-Soy Beef with Watercress*
Braised Beef with Chilies and Mexican Chocolate p. 286
Stir-Fried Turmeric Chicken
Orange-Ginger Chicken p. 225*
Slashed Chicken with Chili-Garlic Sauce and Honey
Stir-Fried Red Curry Chicken with Green Beans and Herbs
Charred Ginger-Lime Chicken
Citrus-Cilantro Chicken Skewers
Cider-Poached Chicken with Mustard and Thyme
Coconut and Lemongrass Poached Chicken
Moroccan Chicken Skewers p. 184
Spaghetti with Lemon, Parmesan, and Herbs
Pasta with Sausage, Onion, and Grainy Mustard
Pasta with Sage, Walnut, and Parmesan Pesto
Black Bean Stew with Chorizo and Roasted Tomatoes
Bacon and Red Wine-Braised Kidney Beans
Roasted Green Beans and Shitake Mushrooms with Pecans
Skillet-Charred Brussels Sprouts with Maple, Pecans and Pecorino

[Angie · Rating 3 out of 5]

Glad this was a library copy—the pictures are lovely but I found myself largely uninspired by the recipes. I was hoping for fresh ways to quickly prepare meals, but many of his key flavor ingredients are not readily available where I live and there are no suggestions for substitutions.

[Lori McLeaster · Rating 4 out of 5]

Great looking recipes! Can’t wait to try them!

[Janet · Rating 5 out of 5]

Christopher Kimball's take on quick, flavorful dishes to get a meal on the table that has zip and appeal. I will change the rating if the meals are
as good as they sound.

Guess what. I have cooked at least 6 or 7 of these recipes, and they are every bit as good as they read.

[Antoinette Marie · Rating 5 out of 5]

These cookbooks from Christopher Kimball of Milkstreet are amazing. Before Christmas 2023 I ordered a half dozen or so and they are saving me money rather than the opposite. They are fulled with unique multi cultural exotic, tasty recipes that keep you at home in your kitchen instead of dropping tons of money at over priced restaurants, which is still fun once in a while of course. I’ve made several dishes already actually and most are not complicated despite using and learning new approaches and techniques derived from various ethnicities. I read through each like a book but of course one is actually never “finished” with a good cookbook. These cookbooks are interesting and fascinating with gorgeous photography. He offers deep discounts periodically so splurge and treat yourself unless you prefer bland boring food. Really educational too.

[Nancy · Rating 4 out of 5]

I flipped through another Milk Street book, New Rules, and found too many exotic and foreign spices listed for my liking. Both hubby and I tend to be on the bland side..... But this book was different. I found many easy, convenient recipes that call for easy techniques and accessible ingredients. Great pictures and everything sounds quite flavorful without being intimidating or overwhelming.

Some of my favorites are Red Cabbage and Parsley Salad with Toasted Walnuts, Honey-Caraway Parsnips with Cider Vinegar, Roasted Fennel with Capers and Olives, Roasted Carrots with Turmeric-Honey, Toasted Pearl Couscous with Butternut Squash and Apricots, and Rice Pudding with Bourbon, Orange and Cardamom.

[Lynne · Rating 5 out of 5]

I had a couple of copies of Milk Street Magazine, and then came the plague. I had a ball cooking from my pantry with this book. I just didn't know it was from this book because I was making recipes from the magazines. A few months ago, I bought the book, and thought, "Hm, this looks good, and it also looks familiar."

Here is what you need to know about the Milk Street cookbooks -- this and the others -- there are repetitions all over the place. Some of you might get annoyed by that. It doesn't bother me, but if it makes you feel like you are being cheated, then either choose to subscribe to the magazine or buy the books, and even at that, be selective because there is a lot of "cross pollination."

Now. The recipes. Unlike a lot of recent cookbooks, the Milk Street mantra is to not use ingredients that need to be mail ordered from Dean and Deluca, capice? You should be able to find almost everything in a decent grocery store. I did need to make a Penzey's order for Szechuan peppercorns, but Bill Penzey is all about good cooking and being nice, so what's not to love? (And he sends cute bumper stickers!)

I am cooking my way through this book and if you are a busy person and want to put good food on the table, I heartily recommend Cookish. You will need to read through the recipes to get an idea of the items you'll need for your pantry and freezer. Once you are stocked up, have at it. There are a lot of very simple, but flavorful recipes. Unlike Ina Garten or Ellie Krieger, who suggest the go-withs, you are on your own with Cookish. That isn't all bad if you prep a large bag of salad greens from which you can grab a fistful of leaves and throw together a salad.

The directions are clear and new cooks will find success easy to achieve. Experienced cooks will appreciate the conciseness and ease of preparation. There are dishes from a variety of ethnic traditions, so you won't get bored by a single theme.

Overall, I recommend any of the Milk Street books, but Cookish is an especially interesting one because of the notion of cooking from your pantry and freezer. You'll eat well with this one, and you won't have a ton of clean-up afterward.

[Phyllis · Rating 5 out of 5]

The subtitle says it all: "Big Flavors. Simple Techniques." After I read the book's introduction - "It's not cooking. It's Cookish" - I was so excited because I'm all about big flavors. And this book promised recipes with no more than six ingredients, no more than one piece of cookware, with cooking techniques that are dead simple, and don't take long to "throw together."

The recipes are separated in the usual categories, but begin with vegetables, then beans and grains, pasta and seafood, before the traditional chapters on chicken, pork, and beef. There are desserts, too, which was the only category that didn't excite me. And part of that is I look for gluten- and dairy-free recipes due to my daughter's dietary needs. This book has plenty of dishes I can't wait to make!

For the most part, I found myself marking nearly all the recipes - they sounded great and I will be making a few starting this week. Each recipe has a color photo illustrating the final preparation as well as the start-to-finish time and the number of servings.

Another reason I like this cookbook is the writing style - simple and uncomplicated directions, flavorful ingredient options without pressure to follow the recipe exactly, and enthusiastic descriptions - plus those mouthwatering photos.

[Debbie · Rating 5 out of 5]

My cookbook book club decided to explore the Milk Street cookbook series and it was my first foray into Christopher Kimball. Geez, have I missed out! I knew about America's Test Kitchen from a few decades ago, of course, but I've never used a Milk Street book nor watched the (evidently) TV show or any other related product. I don't know about the rest of the titles, but this book is fabulous. As a busy mom who has just returned to teaching full-time, I have found these recipes to be so handy. They're easy, with only a handful of ingredients, well-balanced for nutrition and satisfaction, and pretty spot-on with cooking times. Often, I was halfway through a recipe and realized that I barely had anything left to do! How wonderful and relaxing!

I originally took the book out of the library, and I had to return it, so I don't have a list of favorite recipes to write here. (Aside from the berry tart - I've made that one three times!) But it's on my wish list for Christmas now and I truly hope someone gets it for me because I want my own edition to mark up and continue to use.

[Reader · Rating 4 out of 5]

I have most of the Milk Street books and this is one I use quite often. I think it is somewhere in the middle in terms of ingredients. I stock most of the ingredients but if you are the type cook who keeps a Betty Crocker stock of ingredients this is not a good choice. Also the recipes are not plain. They are generously seasoned. Although I live in a small town most of these ingredients are available here. A few condiments I have bought on Amazon. I especially like the chicken recipes because I can use my oven for many of them. My husband has lost interest in grilling. The tray bakes are especially good and straightforward. My only complaint about this book is that even though we grow chiles in our garden and like spicy foods I need to cut the heat by almost half in these recipes. I like this book much better than his Cook What You Have. The recipes are just better and I think he goes so basic in those recipes that they are not as flavorful as the Cookish recipes. I also like his Tuesday Night Suppers book.

[MAYA QUARTZ · Rating 3 out of 5]

Christopher Kimball’s Big Flavors. Simple Techniques. 200 Ways to Reinvent Dinner aims to deliver bold flavors with minimal effort, offering 200 streamlined, globally inspired recipes. Many dishes use six or fewer ingredients, emphasizing simplicity and adaptability. Categories like vegetables, beans, pasta, and proteins make the book easy to navigate. I was all-in conceptually.

Visually, the book is stunning-featuring vibrant photos that enhance appeal. Although not every recipe is pictured, the clean, modern layout was appealing.
However, while the book succeeds in showcasing how a few ingredients can create depth, it often relies on less common items like lemongrass or gochujang without suggesting substitutes. This limits accessibility for those without well-stocked pantries. Additionally, I think the concise instructions may challenge less experienced cooks, assuming familiarity with techniques like browning butter or searing proteins.
Meanwhile, the simplistic recipes which are designed to be less fussy might bore the more seasoned chefs who pick this up.

Ultimately, Big Flavors. Simple Techniques. is a great resource for intermediate chefs willing to experiment with new flavors and plan ahead, while still seeking less complicated fare. I do not think this is a good pick for beginners, but can see how it might offer inspiration for more confident cooks looking to streamline their meals without sacrificing taste.

[Alyssa · Rating 5 out of 5]

I feel inspired

I'm not blown away, but I did get what I needed from this book. I needed some simple ideas. Turns out I really want to explore pasta. I thought I wanted to add things other than pasta, but I feel drawn to that part of the book, so why not have fun? And I can always come back for some approachable ideas when I need to try something else. I would definitely recommend this book, even as someone who tried to eat a plant-based diet. This still gave me some ideas on what textured and flavors I'm missing or want to explore more. I was going to complain about the lack of chocolate in the dessert section, but I'm actually quite interested in a number of the fruit recipes. Yep, I recommend this book. Not a perfect book, but it's what I needed and it was formatted well. Love the substitution suggestions. More "or" in our cookbooks! Please.

[Jenny · Rating 5 out of 5]

This is a terrific cookbook. Its premise is everyday cooking and teaching some few basic cooking strategies and providing a variety of recipes to practice them with. The chapters are organized in a traditional fashion, focusing on different foods in each (vegetable, grains and rice, poultry, etc.). Every chapter starts with a one-page essay to explain the strategies for that particular food, then each recipe starts with a brief paragraph explaining key elements and clarifying key or potentially hard-to-find ingredients. Then each recipe has limited ingredients, only around 5-8, and a limited number of steps, making each recipe simple and delicious. I checked this out of the library and saw so many interesting recipes I bought a copy for myself.

[Linnea K. Archibald · Rating 5 out of 5]

We own multiple Milk Street cookbooks, but Cookish is the one I reach for most often. It’s not strictly a limited ingredients collection, but I’ve never encountered a recipe that called for more than six or so ingredients. The recipes are pared back, simple, and quick to prepare, which makes them perfect for a work night, but the flavors are fantastic. The book is divided into sections for vegetables, beans and grains, pasta, seafood, chicken, pork, beef, and desserts. Each section includes spreads focused on a particular cooking method, such as sheet pan meals, low-liquid roasts, etc. It’s easy to navigate and everything we’ve tried has been delicious.

[Anna · Rating 3 out of 5]

Well technically I didn't finish reading the book, but did pore through enough of the recipes to get an overall sense of how cookable they are and whether they're worth adding to my menus and repertoire of cooking techniques. If you're a novice cook, then this is a guide on how to improvise and riff on the ingredients you already have in your refrigerator and pantry as well as expand your flavor palettes outside of the Northern European cooking Americans have grown up with and casually embrace regional cuisines in Latin America, the Middle East, and Asia.

[Michael · Rating 3 out of 5]

You’re not really throwing meals together the way the subtitle here suggests. You are definitely still cooking. While the recipes here use fewer ingredients than most Milk Street ones do, they all were fairly esoteric and not things usually found in a typical kitchen. I felt a lot of the recipes seemed good f
If you needed something to take to a party, but weren’t really things you’d make for a weeknight family dinner. Out of all of the Milk Street cookbooks, I think this one is the easiest to skip.

[Julie Ounanian · Rating 4 out of 5]

I watched a tv show called “Milk Street” and as I recall it was easy to follow recipes. So I thought I would like this cookbook.

No, this is too advanced for me. Too many unknown ingredients. I dislike buying a new ingredient and never using it again.

Harissa paste, Fresno chili, oyster sauce, peppadew peppers, gochujang, white hominy powder, Arborio rice.

I did write down a couple of recipes. My husband likes rice pudding, so I may try.

This cookbook is for a more experienced cook/chef.

[Anastasia Tuckness · Rating 4 out of 5]

The recipes are fairly simple and look like they're full of interesting flavors from around the world. I found several that I want to try soon, including Mashed Chickpeas with Roast Poblano, a pork shoulder recipe, and a couple sheet pan recipes. They are also quite healthy overall. But they are still regular recipes--they generally take at least 30 min--so don't be too excited by the title's promises!

[Karen · Rating 5 out of 5]

Great Selection of Easy Global-Inspired Recipes!

I really enjoy the recipes in this book! If you are a fan of many different flavors, especially warm spices (think Indian or Middle Eastern), then you will find some great ideas for easy, flavorful meals. The book’s title is quite appropriate to the contents. I’ve found inspiration to change up my cooking routine and am eager to try more recipes!

[Leslie · Rating 5 out of 5]

Even though I get many recipes off the web these days, I’m still a sucker for a good cookbook.

I’m giving this one 5 stars because, while reading, I wanted to try almost every recipe. I appreciate that the recipes are simple (no more than 5 ingredients) and take (allegedly) only 30 min. I’ve always trusted Cooks Illustrated. Kimball’s doing his own thing (Milk Street). Will update once I’ve tried some of the recipes.

[Noreen Fish · Rating 5 out of 5]

Another winning cookbook from Milk Street, this has lots of easy recipes great for weeknight meals when you don't have time to fuss. Recipes I tried include the Kedgeree (smoked trout with curried rice) and Curried Ground Beef and Peas, which I can already envision doing with different combinations of veggies and protein.

[Libraryassistant · Rating 4 out of 5]

This is one of the more intriguing cookbooks to cross my path this year. Fairly simple ways to dinner, based off of flavor profiles and beloved dishes from around the globe. Sometimes a spin on technique which makes it easier or faster— it’s good to know when and how to break some rules.
Lots of things I want to try, and I’m delighted my friend sent this book to me.