Milk Street Recipes

Answered by Elizabeth Mindreau

Hello Brenda and Sarah, We apologize for any difficulties you've had searching for recipes on our website. Our website developers are actively working on improving the site’s search features and adding more search capabilities. We appreciate your patience. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Karen, Yes, the Three Layer Spice Cake was adapted at Milk Street from a Claire Ptak recipe. It's delicious and quite beautiful! According to our baking expert, the filling and frosting that go between the layers of cake are very soft and the springform holds them all together while it chills in the refidgerator. You can watch Claire Ptak make the cake in the Holiday Desserts episode of our Milk Street Cooking School for free on Roku. It's Episode 10. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Janet, We have had a glitch in the replies recently and we are back to answering the questions as soon as possible. Thank you for your patience! Best, The Milk Street Team

Answered by Elizabeth Mindreau

Dear Janet, We generally prefer fresh tomatoes because canned diced tomatoes contain calcium chloride which prevents the tomatoes from breaking down. That said, you can substitute a 14.5-ounce can of diced tomatoes with their juices for 1 pound of fresh tomatoes in these recipes. Your cook time might be a little longer due to the extra liquid from the juices, so keep an eye out for the visual cues in the recipes. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Charles, In food writing, a headnote is the information found at the top of a recipe. It is used to introduce special ingredients, techniques or other information about the dish to be prepared. The website Food52 has a fascinating article telling the history of the use of headnotes in recipe writing. The article is called "Recipe Introductions Matter. Here's Why." Feel free to substitute a Cabernet Sauvignon or Zinfandel for the Barolo. Best, The Milk Street Team

Answered by April Dodd

Kathie - eggplant can really be tricky and sticky! One trick you can try is to borrow a technique for carbon steel pan cooking and pre-season your dutch oven to give it a temporary nonstick coating that will make your eggplant less likely to stick. To do that, heat a few tablespoons of neutral oil in the Dutch oven over medium-high heat until the oil starts to smoke, swirling the pan around a bit as it heats. Then, pour off that oil into a heat-safe container and proceed with the recipe as written, including with the oil called for. You should find that you get much less sticking. If that solution doesn't appeal, you could always cook off just the eggplant in a large nonstick skillet; my AllClad nonstick 12" pan is a miracle worker for delicate ingredients like eggplant and tofu. -April D.

Answered by April Dodd

Sharon - our search bar is at the top right of our website homepage. If you enter in a few key words in the name of your recipe, it should show up immediately in the search results.

Answered by April Dodd

Good question, Peter. Because this recipe uses Canadian bacon, we liked the results when the chopped Canadian bacon is simple added to the egg mixture at the end. Unlike traditional bacon, which is from the pork belly, Canadian bacon is from the loin and is much less fatty, meaning there isn't much fat to render out were it to be cooked earlier in the process. If you are using bacon instead of Canadian bacon, I would recommend cooking the bacon on its own at the very beginning of the recipe, until it is crispy and the fat has rendered out; then, cook the onions and mushrooms in the rendered fat and add the crispy bacon in right before it goes into the oven. -April D.

Answered by April Dodd

Great question, Stefanie. Unfortunately, we do not have a vegetarian filter on the website. A couple of things you can do: 1) under recipes, select the cookbook "Vegetables," which is all vegetarian; 2) start a search with an ingredient (e.g., broccoli, tofu, chickpeas) you definitely do want to use, which will narrow the results; and 3) join us at a vegetarian livestream class, all of which are included at no additional cost with your Insider membership. You can see our vegetarian virtual classes here. When signing up, be sure to do it from our class calendar page to access your Insider benefit. -April D.

Answered by April Dodd

Hi George - when I look at the Za'atar Flatbreads Recipe (https://www.177milkstreet.com/recipes/zaatar-flatbreads), I don't see any lard called for, nor is there lard in the yogurt dough (https://www.177milkstreet.com/recipes/flatbread-pizza-dough) that is recommended. If you point me to the specific recipe that you see the inconsistency in, I'll be happy to help! -April D.