Milk Street Recipes

Answered by Lynn Clark

Hi Lee - This is a fantastic recipe - simple and creamy and nothing like the versions we've had here in the U.S. To that point, we never tested it with dried pasta. To stay true to the authentic versions we had in Italy, we stuck with fresh pasta since all of the versions we had there were made with light and tender, homemade fresh noodles. Since this recipe relies so heavily on the starchy water from the pasta to build the sauce we, unfortunately, can't offer recommendations on how to make it with dried pasta without going back to the drawing board and completely re-developing the recipe. Best, Lynn C.

Answered by Lynn Clark

Hi Sue - Unfortunately, we do not have that option as of yet, but we appreciate your suggestion and will take it into consideration as we make further improvements to the website. Thanks for being an Insider! Best, Lynn C.

Answered by Lynn Clark

Hi Dorothy - I can't give you exact instructions since we haven't tested this on the stovetop but it's pretty easy to convert. All of the instructions in Step1 would be the same except you would do it in a large pot on the stovetop. Once you add the potatoes, hominy, and broth (and you may need more broth since there will be evaporation on the stovetop that wouldn't happen in a pressure cooker), you will want to let it cook at a simmer until the potatoes are tender. Step 3 would be the same except you would do it on the stovetop rather than in the Instant Pot on the sauté setting. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi James - Once you're logged into your account, you can click the "Account" button on the top right of the screen. Your favorites will be listed there. Alternatively, you can follow this link - https://www.177milkstreet.com/recipes/favorites. Best, Lynn C.

Answered by Lynn Clark

Hi Gregory - Our recipes assume dried bay leaves when we call for bay leaves. If we call for fresh bay leaves we will explicitly call for them. Best, Lynn C.

Answered by Lynn Clark

Hi Patricia - We recently updated the web version of the cake to include instructions for making the cake using juniper as seen in Brianna Holt's version on the show. Our version is an adaptation of hers - we chose rosemary for our main version since it's more readily available - but here are the amounts/instructions for juniper: If you’d like to try juniper, in a small skillet over medium, toast 2 teaspoons dried juniper berries until fragrant, 1 to 2 minutes; let cool, then pulverize in a spice grinder to a fine powder. Whisk 1 teaspoon of the ground juniper into the dry ingredients for the cake; use the remainder in place of the rosemary to make the syrup, but when transferring the syrup from the saucepan to a liquid measuring cup, pour it through a fine-mesh strainer. Best, Lynn C.

Answered by Lynn Clark

Hi Brian - If you go to the Milk Street Store under the description for the item, we include a "How to Use" section at the bottom. I've copied and pasted that info below on how to use this and a recipe suggestion for using it: # HOW TO USE Delicious on its own, the sauce is ready to give a boost to stir-fries, noodles and rice bowls as is—or it can be doctored up with a few additions to suit your mood and your food. Sliced fresh chilies can add heat, minced shallots heighten its sweet-savoriness, fresh herbs like cilantro lend freshness, and a spoonful of oyster sauce will deepen umami notes. It’s great as a glaze brushed across chicken or pork before tossing on the grill. Try this sauce in our Spicy Stir-Fried Chicken and Snow Peas—just use ¼ cup Nong’s instead of the oyster sauce and gochujang. Best, Lynn C.

Answered by Lynn Clark

Hi Todd - I'm glad this worked out for you! It is surprising that we didn't just almond flour in the filling. I think the reason why we chose this route was because these two recipes - crust and filling - were essentially developed separately. The crust was meant to be used in other recipes and the filling was initially intended to be in more traditional pie crust. That being said, I will certainly let the development team know! Best, Lynn C.

Answered by Lynn Clark

Hi Gerald - You want to let it rise the 5 1/2-6 hours first. The dough can then be transferred to the baking pan. After it has settled in the pan, cover tightly with plastic wrap and refrigerate. The next day, prepare the toppings. Uncover, top the dough with the olives and tomatoes, and let stand at room temperature for 45 minutes, then finish and bake as directed. Best, Lynn C.

Answered by Lynn Clark

Hi Jim - We found we didn't need to bother with pre-browning the ribs as we didn't notice any significant flavor differences. Since the ribs are uncovered and returned to the oven, we let the oven do the browning for us instead. Best, Lynn C.