Milk Street Recipes

Answered by Lynn Clark

Hi Shawn - If you are looking at the recipe on a laptop or desktop computer, there is a black and white button to the left of the ingredient list that says, "Print." If you're using a smartphone or iPad, you can simply print as you would any webpage or document from your phone. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Patricia - I \think\ it's this recipe for Taiwanese Beef Noodle Soup. I'm pretty sure this is the only recipe with both beef and Sichun peppercorns that we've done on the show. If it's not this one, let me know! Best, Lynn C.

Answered by Lynn Clark

Hi Justi - I don't know specifically how the broiler works with your electric oven, but most electric ovens have a broiler setting that heats an element at the top inside the oven. Good luck and enjoy the recipes! Best, Lynn C.

Answered by Lynn Clark

Hi Anthony - I would not substitute for gluten-free pasta in this particular dish. Since we use a smaller amount of water in order to use the pasta starch to thicken and concentrate the sauce I would be concerned that the rice pasta would get stuck together and become mushy. Generally speaking, gluten-free pasta is best when cooked in a lot of water (5-6 quarts) and stirred often to keep from sticking together. Also, there is some concern that there is arsenic present in rice so you'd want to drain the pasta and not use that water in your finished dish. Hope that helps! Best, Lynn C.

Answered by April Dodd

Carrie - if you have ground sausage (i.e., sausage meat without a casing), then you are already one step ahead! You can go ahead and use that sausage (once thawed, of course), without needing to add any extra flavor. We simply give this recommendation to clarify that you don't want sliced or whole casing-bound sausage. - April D.

Answered by April Dodd

Patricia - you definitely have easy options to replace alcohol in the type of recipe you're referring to. (Is this a Milk Street recipe? I don't believe we use white wine in any of our couscous recipes, but please let me know if I'm mistaken.) As with any time we think about substitutions, the first step is to consider the work that the ingredient in question is doing. In this case, a dry white wine is contributing moisture content, plus a good amount of acidity and mild sweetness. So, for a substitution, you'll want something that does that same job. There is an easy option here: try 1/3 cup water, plus a couple of tablespoons of lemon juice or white wine vinegar, plus a teensy bit of honey whisked in, will be a perfect replacement. Give that a try and let us know how it comes out! - April D.

Answered by Lynn Clark

Hi Diana - As long as the fat content of the yogurt is similar to the sour cream, you can definitely substitute. I probably wouldn't substitute nonfat yogurt, though, since it lacks any fat and often has stabilizers added that might behave differently in a recipe. Good luck! Best, Lynn C.

Answered by Evan Petto

Hi Donn, Thanks for your comment. There are two ways you can access the search function. You can access the search function via the magnifying glass on the top right hand of the site (on any page), as well as the dedicated recipe search on the top right of the home page. Both options are shown below. https://www.177milkstreet.com/assets/site/Screen-Shot-2020-11-23-at-2.08.03-PM.png You can also access the recipes from our "Lasagna Bolognese" episode here: https://www.177milkstreet.com/assets/site/Screen-Shot-2020-11-23-at-2.08.03-PM.png Please let us know if this helps. Thank you!

Answered by Lynn Clark

Hi Craig - It sounds like you have a pretty good turkey plan in place! We've only got a couple of turkey recipes here at Milk Street and they are both all about simplicity. Neither involves a brine, but the Tea-Rubbed Maple Turkey has a salt-smoky tea-white pepper rub. In that case we are using a 12-14 lb. turkey and using 1 tablespoon of salt, 1 teaspoon of white pepper, and 6 bags of lapsang souchong tea, rubbing the turkey, and letting it sit for 24 hours before roasting. However, I don't think our tea rub follows the recommended formula, which is 1 teaspoon of kosher salt per pound of turkey. No baking soda involved in that recipe. Our other turkey, Brown Ale Turkey and Gravy, is basted with a flavorful (salty) liquid while roasting so no need to brine/salt. I think if you want to stick with your plan you'd want to follow the general recommendation of 1 teaspoon of salt per pound. Happy Thanksgiving! Best, Lynn C.

Answered by Lynn Clark

Hi Carol - I had a chance to check in with Christopher and he based his recipe off this one: https://www.177milkstreet.com/recipes/ethiopian-chicken-stew-doro-wat. You can make the chicken version of the recipe as it was developed or try his simple pork version: "sauté three onions with a bunch of Berbere (1/3 cup or so) and then add 3 lbs boneless cubed pork shoulder, 40 minutes on high pressure, let sit for 15 minutes after cooking and then release steam." Chris didn't specify if he also adds the 3/4 cup water from the recipe, but I would recommend it so you don't get a burn error in the Instant Pot.  Good luck! Best, Lynn C.