Milk Street: Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine

Christopher Kimball has a strongly unpleasant personality but he surrounds himself with great people. ATK is better without him. This book is full of easy to follow recipes that don’t compromise on taste given how quickly they can be made!

This is a lovely collection of Mediterranean based recipes which has been put together by the author with the objectives of speed and simplicity for everyday cooking in mind. The recipes are grouped under various headings included Fast (approximately 45 minutes start to finish), Faster (approximately 30 minutes start to finish) and Fastest (approximately 25 minutes start to finish) and then Salad Suppers, Hearty Vegetarian, Supper Soups, and Flat and Folded. The recipes used mainly common Mediterranean spices and ingredients that are easy to find in local shops and result in wholesome and tasty meals.Several of the recipes use a broiler for the cooking process. I did not at the time know a broiler was an oven grill so I modified the cooking process for those recipes to one I am familiar with with great success.I also used food items I had available in my house and did not purchase items specifically to make the recipes. As a result, my meals varied a bit from the ones in the book. I think the ease with which I adapted the recipes to suit my ingredients and cooking methods, was a big positive for the usefulness of this book.

Beautiful, full color photos, great recipes. One page was overprinted and ripped (ruining two recipes) but that was a printing press issue.The recipes are wonderful.

Great tasting food. Easy to follow recipes! Do wish nutrition was shown

Another great addition to the Milk Street cookbooks! WInner

Did not have a need for it.

Some of the sauces in the recipes came together so quickly and were so tasty - I couldn't believe it. Not all of the recipes were for our tastes but a lot of them were. Very helpful. Great ideas. Would definitely recommend.

I'm sure loving this book as much, or if possible, maybe more than the original Milk Street Tuesday Nights, or Milk Street Cookish. All of them have great recipes. I've already cooked a number of recipes from this one as well as the other two. From Mediterranean - Turkish Egg Salad with Arugula and herbs, Rice Salad with Tomato, capers, and olive oil tuna, Nicoise-Style Tuna Sandwich, Ham, Guyere and Asparagus Tartines (used black pepper turkey instead of ham), Fettuccine with mushrooms and tomato ragu (I used pappardelleI), Arugula and Avocado Salad with Jalapeno Vinaigrette, and Andalusian-style tomato salad with olive oil tuna I have so many more recipes marked to try.Also this is a great cookbook with lots of healthy recipes, quiet a few are vegetarian. It even has one chapter devoted to vegetarian and most of the Salad Supper and Supper Soups chapters are veterinarian too. Great ideas for using farm share items are abundant in this book. Many of the recipes are also easily scaled up or down to serve more or less. Also there are some great tips included in the recipes. One was steaming eggs for the Turkish Egg Salad. I followed the instructions and the eggs came out perfectly cooked. I highly recommend this book.

I was looking for low calorie dips for veggies and chips. Also vegetarian meals. I found both.

This book as all the Milk Street cookbooks, does not disappoint. Every recipe I have made from this book has been a flavourful hit!!

This book is amazing, highly recommend!

great and simple recipes

I have few books with many good recipes and many books with few good recipes. Returns have been diminishing book after book, but I invariably try to give books the benefit of the doubt. This is the book which made me finally decide to never buy another cooking book.In the introduction, it is stated that the theme which unites the regionally-diverse recipes is that "this is food that people really eat across the Mediterranean" and that "the food is direct, simple, honest". I contend that it is the opposite. It is pompous, tricky and dishonest.Roasted meat recipes and pasta recipes seem to form the bulk of the book. I am not going to roast meat every day. The pasta recipes are esoteric and I doubt I will make any of them. I have an authentic pasta book; that is simple and honest. Many of the recipes in this book are "inspired" by restaurants or cookery books. Many of the Middle Eastern recipes are "inspired" by Western-based restaurants or writers. There's Andalusian-style, Provincial-style, Greek-style, [insert region]-style nonsense. So much for food that people of the region really eat.Adding tahini or pomegranate molasses to a dish doesn't make it Middle Eastern. The monstrosity which is brussels sprout "tabbouleh" shows a lack of knowledge of the essence of the dish. Mujaddara is a poor man's dish. It doesn't get any simpler than this. It shouldn't (and doesn't) take 45 minutes to make. Again, a lack of knowledge of the essence of the dish.You can tell that the recipes were created in a food lab from the combination of cooking methods and multeity of bowls, pans, skillets, et cetera used in any given recipe. Oh and every other recipe in the second half of the book seems to involve a Dutch oven.Like I said, pompous, tricky and dishonest. So, I'm done with cooking books (at least until Sabrina Ghayour releases another book).