Milk Street Recipes

Answered by Elizabeth Mindreau

Hello James, That sounds like our One-Pot Short Rib Ragù with Pasta recipe.

Answered by Elizabeth Mindreau

Hello Joanne, Thank you for bringing this to our attention. I've alerted our Website Team and they will look into the matter.

Answered by Elizabeth Mindreau

Hello Alison, Wow! You are a brave friend to try to accommodate so many different dietary needs at once. At Milk Street, we are not equipped to offer dietary recommendations. But, based on dodging allergens, it sounds like roasted pork or chicken with roasted or steamed vegetables or a tossed salad (with some nuts for crunch or gluten free croutons) are nice options. We have a chicken salmoriglio recipe that is full of flavor and served on a bed of watercress or arugula. Just omit the garlic. We have a variety of pork tenderloin recipes, Pork tenderloins with fig-olive relish is a popular one. again, leave out the garlic. Again, we are not authorities on specific dietary needs. Read all labels for allergen contents. It's also a good idea to have printed recipes of everything you make on hand as well as the containers of the ingredients you use in case any of your friends need to check for allergens. Good luck!

Answered by Elizabeth Mindreau

Hello Vivian, We can't make a recommendation as we didn't try these sugar options. Different sugar types have variable density, so it might affect the rise of the cake in a moist environment. If you do decide to try it, please do let us know how it turns out. Best, Elizabeth & The Milk Street Team

Answered by Elizabeth Mindreau

Hello Joanne, Yes, the hummus should be fine made a couple days ahead of serving. Take it out of the fridge about 30 minutes before serving to bring it to room temperature. Garnish before serving.

Answered by Elizabeth Mindreau

Hello Lori – Here is information from our July/August 2024 magazine: Is It Worth It? Homemade Crème Fraîche Crème fraîche’s rich, velvety texture, tangy flavor and high fat content (compared to sour cream, its closest dairy relative) make it ideal for stirring into soups and sauces. But it isn’t cheap, often costing more than twice as much as sour cream. It is easily made at home, requiring nothing more than heavy cream, a starter culture (such as a dollop of sour cream, yogurt or kefir) and time to thicken. But we wondered whether it’s worth the trouble, so we tried making our own. While crème fraîche made with a sour cream starter was watery and disappointing, we got terrific results from kefir and yogurt—just as good as high-end store brands, and far less expensive. To make your own, in a glass jar stir 1 cup heavy cream with 1 tablespoon plain kefir or whole-milk yogurt. Cover with cheesecloth or a coffee filter, secure with a rubber band, then let sit at room temperature (70°F to 75°F) for about 48 hours. Uncover, stir to combine, then cover and refrigerate for up to one week. For best results, start with organic cream; avoid cream that’s been pasteurized at ultra-high temperatures (UHT). We love using it to make ice cream.

Answered by Elizabeth Mindreau

Hello Gary, What a lovely treat to make for your staff! We have not made this with any sugar substitutes, so we cannot say for certain how it would turn out. That said, we think that it should work ok. We've read that monk fruit sweetener is sweeter than regular sugar, so you might want to reduce the amount of sugar. Let us know how it turns out! Best, Elizabeth

Answered by Elizabeth Mindreau

Hello John, We are so pleased that you enjoyed the Neapolitan buns! And what a nice idea to serve them for the holidays. We have not made them in a smaller size, but think it should work just fine. The baking time would most likely be shorter, so start checking on them around 20 minutes and keep an eye on the visual cues (golden brown) to determine when they are done. Let us know how they turn out. We wish you a very happy holiday!

Answered by Elizabeth Mindreau

Hello Deborah, The French walnut tart is delicious! We have not make the tart shell using gluten-free flour, but we think it will turn out fine. Enjoy!

Answered by Elizabeth Mindreau

Roberta – we are so happy that you enjoy the German-style Winter Squash recipe! We believe that no cook is a lazy cook and there is no shame in using substitutions! I just spoke with the developer of this recipe and she said that although we say not to use canned squash in the recipe headnote, she thinks it should work just fine. If the canned squash is really wet, she suggests putting it in a fine-mesh strainer lined with paper towel or a coffee filter to let the water drain off. You only need 1 cup (230 grams) so remember to weigh/measure that out. We have not made this recipe with canned squash, so we cannot say for certain how it will turn out. Let us know how it goes!