Milk Street RecipesAsked 7 days ago by Robin R.
Please advise on how to find a
Recipe for crème brulee-searched for cream brulee then for custards and was told no results-
I had this issue when I search of other recipes-
Any guidance on how to fine a recipe would be great-
So far Milk Street is proving not too be that easy compared to other recipe source I have subscriptions to
Answered by Elizabeth Mindreau
Hi Robin,
Thank you for reaching out. Our website search function is sensitive to specific accents on recipe names. We are aware that this can make searching for recipes problematic and are working on changing this. In the meantime, you can copy and past the official name of the recipe - Cold-Oven Crème Brûlée - into the search bar. We appreciate your patience as we work some kinks out of our website.
Read MoreAsked Aug 25 by BECKY F.
I am a big fan of Milk Street recipes and find myself printing out A LOT of them. It would be really helpful if you could include a picture of the finished dish on the printable recipe. It really helps to remind me what the dish is supposed to look like, as opposed to how mine turns out! Thanks for all the good work you do, and keep those great recipes coming!
Answered by Elizabeth Mindreau
Hi Becky,
Including an option to print with the recipe photo is a good idea. I've passed along your comment to our Web Team for consideration. Thank you.
Read MoreAsked Aug 24 by Karen W.
How can I sub gluten free flour — King Arthur measure for measure — for all purpose flour?
Answered by Elizabeth Mindreau
Hi Karen,
Thank you for reaching out. We are not qualified to provide advice on dietary replacements. That said, one-to-one GF flour substitutes, like King Arthur's, are meant to be used as exact substitutes, you shouldn't have to change anything. This is from their website: "No need to mix together many different flours as most gluten-free recipes require; simply substitute our blend instead."
Read MoreAsked Aug 21 by Kelly S.
In the cookbook Tuesday Nights, page 23, the ingredient list for Frittata with Pasta, Thyme and Parmesan calls for 2 Oz (½ cup) shredded cheddar. But in the instructions, one part calls for adding 3/4 cup cheddar and then finishing the dish with another 1/4 cup cheddar.
Which is correct? The ingredient list or the instructions?
Thank you for your help
Answered by Elizabeth Mindreau
Hi Kelly,
The full amount of Cheddar cheese should be 1 cup with ¾ cup being added in Step 1 and the remaining ¼ cup added in Step 3.
Read MoreAsked Aug 18 by Sandra C.
The no fry eggplant Parm recipe looks delicious and I am about to make it. There is also a video showing how to make it on YouTube. I am surprised the video is not linked to the recipe which would help to prepare the meal. I also cannot find the video online only on YouTube. Am I missing something? Wondering why the recipe and video are not shown together..
Answered by Elizabeth Mindreau
Hi Sandra,
Thank you for reaching out. On our website, you will find the video for this dish with in Season 7, Episode 22 "Favorite Italian Classics:" https://www.177milkstreet.com/tv/favorite-italian-classics
A link to the recipe can be found to the right of the description of the episode under "Recipes in this episode:" https://www.177milkstreet.com/recipes/no-fry-neapolitan-eggplant-parmesan
There is also a link to the recipe on Youtube under the description of the episode: https://www.youtube.com/watch?v=khoepErQHrI&t=301s
Read MoreAsked Jul 27 by MICHAEL W.
Your recipe for Turkish Lamb and Bulgur Meatball Soup asked for a half cup of roasted red peppers. I don't know where you can buy a half cup of roasted red peppers, meaning I will need to buy the large jar of them that my grocery store stocks. Then I'll use the half cup and wonder what to do with the rest. I strongly request that in future recipes, you suggest how to store any leftover ingredients. Can they be frozen? How long will they keep in the fridge? Alternatively, you could cross-reference other recipes that would quickly use up the ingredient. Food waste is a global problem--You could be doing your small part by helping your readers store extra ingredients until they have another use for them.
Answered by Elizabeth Mindreau
Hi Michael - There are small jars (7-ounce) of roasted red peppers available in some grocery stores. If you can only find a large jar, you can freeze the remaining peppers (drained and stored in a resealable bag with air squeezed out). You can also add them to a sandwich (roast beef would be great), chop them and add them to scrambled eggs, a frittata, mac and cheese. You could also check out our recipe for Muhammara, a spicy-tart dip for flatbread made from walnuts and roasted red peppers. You would need an extra jar for this though. Enjoy!
Read MoreAsked Jul 19 by Joshua M.
In the instructions for the Salt-Crusted Focaccia, it says, "Heat the oven to 475°F with a baking steel or stone on the lower-middle rack." What's unclear is whether or not this is also the rack that you put the dough-filled pan on when you're baking it, or whether you bake it on a middle rack, and are using the steel/stone just to help maintain the temperature in the oven once you open it and put the pan in.
Answered by Elizabeth Mindreau
You set the pan directly on the steel or stone to bake it.
Read MoreAsked Jul 15 by Thomas P.
What is the recipe for tomatoe rice soup?
Answered by Elizabeth Mindreau
Hi Thomas - Are you referring to our Tomato-Rice Soup with Caramelized Onion recipe?
https://www.177milkstreet.com/recipes/tomato-rice-soup-caramelized-onion
Read MoreAsked Jul 15 by Thomas P.
I want the tomatoe rice recipe
Hi Thomas - Is this the recipe you are looking for?
https://www.177milkstreet.com/recipes/tomato-rice-soup-caramelized-onion
Read MoreAsked May 27, 2025 by Robert H.
The Milk Street recipe of Risotto alla Milanese calls for a tsp of saffron threads. I attempted to find out how to convert threads to tsps but found confusing and conflicting information. Any help would be appreciated. Thanks.
Answered by Elizabeth Mindreau
Hi Robert –
This is a good question. Milk Street recipes using saffron call for a volume amount which leaves a lot of room for interpretation. A good rule of thumb I've seen recommended by some sources is to use 3 strands per person in a dish. Our Risotto alla Milanese serves 4, so that would be 3 strands times 4 equals 12 strands for the entire dish.
Read More 
