Milk Street RecipesAsked Nov 19, 2021 by Linda D.
Is there something non-alcoholic that you would recommend to replace the Bourbon in the BÊTE NOIRE?
Answered by Lynn Clark
Hi Linda - the flavor of this chocolate dessert is based on the old-fashioned cocktail. Using another ingredient in place of the bourbon will alter the flavor significantly. That being said, a brewed tea might work - black or Earl Grey. Early Grey is a good pairing for dark chocolate. We would also recommend leaving out the bitters if you substitute for the bourbon and using vanilla extract instead of the bitters. Best, Lynn C.
Read MoreAsked Oct 28, 2021 by Chelsea H.
Hi All,
Would it be okay to mix the beef kibbeh ingredients in the morning to be cooked in the evening? Or would the texture of the patties be messed up if they refrigerate longer than the 20-30 mins. described in the recipe?
Answered by Lynn Clark
Hi Chelsea - We think it should be fine to make ahead. Best, The Milk Street Team
Read MoreAsked Oct 28, 2021 by Michael D.
Chris mentioned an "ever simpler solution" for Cacio e pepe and to look for it on the website. There appears to be only one recipe from 2018. Is this the one?
Answered by Lynn Clark
Hi Michael - You can find our new and improved recipe for cacio e pepe here. Best, The Milk Street Team
Read MoreAsked Oct 14, 2021 by Sylvia H.
An early frost left me with an abundance of green tomatoes. I see many recipes using tomatillos. Can I use green tomatoes instead?
Answered by Lynn Clark
Hi Sylvia - For the most part, yes, you can substitute green tomatoes for tomatillos. Tomatillos are a little more "lemon-y" in flavor than green tomatoes but in most recipes we think you won't notice the subtle differences. Go for it! Best, The Milk Street Team
Read MoreAsked Oct 12, 2021 by Keith A.
Hi, getting Fresno chilis is near impossible where I live, but this year at the farmer's market, I was able to score a bunch. I was wondering if I could make a large batch of Piri Piri sauce and freeze it in portions to have throughout the year, or at least the winter months? If so, would I need to do anything special with it, either when freezing or defrosting? Thanks.
Answered by Lynn Clark
Hi Keith - This should work fine. Just make sure to leave a little headroom in the airtight container - to account for expansion when freezing - and place a piece of plastic wrap directly on top of the sauce before covering. It should last for 2-3 months. Best, The Milk Street Team
Read MoreAsked Oct 06, 2021 by Thea M.
The recipe calls for smoked paprika, but does not specify whether or not it's the dulce (non-spicy) or picante (spicy) version. Can you please clarify which one is intended to be used in this recipe?
Answered by Lynn Clark
Hi Thea - You should use the dulce (sweet) version of smoked paprika. In general if we call for spicy paprika we will specify picante or hot. Best, The Milk Street Team
Read MoreAsked Oct 04, 2021 by Dawn V.
Was hopeful to find a variation on my usual beef stroganoff recipe, but found no stroganoff recipes at all. Perhaps the recipes are named alternatively?
\*I did find many new recipe's going down the stroganoff rabbits hole and for that I am grateful.
Answered by Lynn Clark
Hi Dawn - We are so glad you are exploring our recipes! Unfortunately, we haven't tackled a traditional stroganoff yet. But I will pass along your suggestion to our editorial team and hopefully they will pursue it in the future. Best, The Milk Street Team
Read MoreAsked Sep 14, 2021 by Louise C.
I've lost my recipe & hoping one of you kind folks may have one to share with me??
Answered by Lynn Clark
Hi Louise - Maybe someone else on the board has the specific recipe you are looking for but, at Milk Street, we only have this delicious Turkish Red Lentil Soup and this Spicy Red Lentil Soup with Coconut Milk and Spinach from India's Goa region. Best, The Milk Street Team
Read MoreAsked Aug 05, 2021 by Linda P.
I want to make this recipe in 3 days... (made it before, and it was great... all at once), but this time I want to know if any (and which) parts can be made AHEAD OF TIME... what can I make Friday and then just whip egg whites and put together Saturday? Anyone try this?
Answered by Lynn Clark
Hi Linda - First, the whole recipe can be made ahead and frozen for up to a week or refrigerated for up to 2 hours. See the headnote at the top of the recipe here for freezing/refrigerating instructions. We haven't tested preparing the base ahead of time but we \think\ it could work. We would add the egg yolks and vanilla and then refrigerate the mixture - probably for no more than a day or two - and then bring to room temperature before adding the egg whites. If you find that the mixture has gotten too thick as it sits, add a little more heavy cream, a tablespoon at a time, until the consistency is loose enough to add 1/4 of the whites easily. Good luck! Best, The Milk Street Team
Read MoreAsked Jul 23, 2021 by Konstantin V.
I am making Chicken and Bean Weeknight Paella for eight people tomorrow. Do I need to double all the ingredients from the recipe for 4, including doubling the chicken broth? I am considering using a 14" ScanPan versus the recommended 12" pan. What would be the increase in ingredients to align with the larger pan size?
Answered by Lynn Clark
Hi Konstantin - We apologize for not answering your question sooner. I'm sure you've already made this, but this recipe is quite particular in terms of it's balance of ingredients to surface area so we would not recommend doubling unless you are going to do it in two separate 12-inch pans side-by-side. Best, The Milk Street Team
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