Christopher Kimball was a co-founder and editor for America's Test Kitchen and its magazine, Cook's Illustrated, for many years before starting his current business, Milk Street, a Boston-based cooking school and media company. His first Milk Street cookbook was a finalist for a James Beard Award, and his new book, "Milk Street: Tuesday Nights," has found a spot on many food editors' lists of 2018's best cookbooks.
That's because Kimball and his team have a winning formula for creating or adapting interesting recipes that resonate with busy home cooks.
"If you flip through these pages," he writes in the book's intro, "you will notice two things: simplicity and big flavors. That is how you get supper on the table quickly on Tuesday nights while also delivering great food."
"Tuesday Nights" includes recipes from around the world, especially Asian and Middle Eastern dishes. The first three chapters are titled "Fast" (less than 45 minutes), "Faster" (30 to 35 minutes) and "Fastest" (less than 30 minutes).
This pork tenderloin recipe is from the "Faster" chapter.
