Transform your home cooking with the smartest, simplest, most powerful recipes from the James Beard Award-winning team at Milk Street.
In 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.
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 fourteen 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.
