I do enjoy cooking, and finding new combinations of meats and vegetables to keep My Sweet Babboo well fed. I am lucky in that he will eat just about anything put in front of him at the table, and likes vegetables. So when I received the latest cookbook from Milk Street, I knew we were in for some adventures in new flavors. The 365 in the title refers to the days in a year, and the cookbook contains over 600 recipes for just about every type of dish or meal you want.

Once again, I have loaded up the pages with sticky notes for recipes to make. There are some from previous cookbooks like World in a Skillet and Tuesday Nights, but many are brand new to me. One that I showed you in an Autumn Jubilee post was Persian Eggs.

Click on Cooking an Autumn Jubilee Sunday Brunch for this recipe and photos of the process. I served it on noodles for a dinner meal.

Not only are there great recipes, but also lessons from the Milk Street Cooking School, like this one on the best way to fry eggs.

There was so much in this cookbook to try, it was a bit difficult to pick one to begin! Ultimately, I let my freezer decide as I had pork chops up next to prepare. So, I picked Italian Sweet and Sour Pork Chops. This was such an easy recipe and loaded with flavor! It cooks in a matter of minutes, all in one pan on the stove top.

I served it with my baked spinach, and a corn-tomato salad with chopped leftover asparagus. Oh, yeah! Download this recipe – Italian Sweet and Sour Pork Chops.

Next up, chicken. I had chicken thighs and cherry tomatoes in the refrigerator, plus all the other ingredients needed to make Roasted Chicken with Herbs and Tomatoes. Start by preheating the oven to 450º while you prepare the chicken and herbs. I used a cast iron skillet for this one pan meal.

The recipe warns you not to grab the handle of the skillet, and this is where my handle hot pads are really useful. See the post Sew Day for a complete tutorial.

Once again, a fairly easy recipe, just assemble and bake. I served it on noodles with steamed broccoli. I kept the bone in on my serving.

For My Sweet Babboo, I removed the bone as he likes his this way. Presentation is easy, just spoon the sauce over the top with some of the herbs and tomatoes. It looks impressive, and was absolutely delicious!

From the publisher – Cook with confidence every day! Dig into 365 essential recipes and tons of foundational resources—from the James Beard Award winning team at Christopher Kimball’s Milk Street. This 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. 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.

Try out the recipes linked on this post – Roasted Chicken with Herbs and Tomatoes, Italian Sweet and Sour Pork Chops, and see the post Cooking an Autumn Jubilee Sunday Brunch for the Persian Eggs. The shaved zucchini salad I showed with an Autumn Jubilee post is included, along with the Japanese Style Chicken Meatballs that have become a regular meal at our home.

Interested in this 640-page cookbook full of new ideas and fresh flavors? It just published this week. For a limited time, get it for 40% off the publishing price of $45! Now just $27 at Milk Street Online.

Have you had any recent adventures in new flavors?