Milk Street RecipesAsked Aug 27, 2024 by Kris K.
When Milk Street produces a recipe that states "Medium Garlic Clove," "Large Onion," "Small potato," etc. do they also have a published reference chart?
Answered by Elizabeth Mindreau
We do not have a published reference chart. The sizes suggested in recipes will give you a general idea of what was used to develop a recipe. Savory recipes are often pretty flexible; the cooking time and flavor might be affected by a big difference in the size of an ingredient, but we always offer sensory cues for recipes, in addition to timing cues. You can always adapt a recipe — more or less garlic according to your own taste preferences or use a small onion or a medium potato if that's all you have. Just use your senses and follow the cues as you adjust. Baking recipes usually require more precision.
Read MoreAsked Aug 27, 2024 by Erin V.
I made the Milk Street recipie last night where you do it in a skillet, add less water, etc. I know this is a hard recipe to make and in the end, it did turn out ravishingly delicious. However, there is this one step I am struggling with, which would have made it better, creamier. So, in the first part of the recipe: "To the same skillet, add the spaghetti, placing the noodles parallel to each other in the center of the pan, then add 2 tablespoons of the cheese mixture", and then later, when you add the rest of the cheese to the sauce, both times, a good portion of the cheese globbed up to a rubbery texture. The first time I had to remove it all, the second addition, I was able to tease it back into the sauce for the most part. What am I doing wrong? It wasn't on super high heat. Maybe just a tad too high? Any suggestions?
(Oh - the cheeses I used were some grated parmesan and some parm/asagio/romano "salad blend" that was shaved and I cut it up with a knife to a pretty small size before I added it. Both cheeses were taken from the fridge and brought to room temp before adding.)
Thank you so much for any help with this because I definitely want to do it again.
Answered by Chris Kimball
Few things. Make sure that there is enough water in the skillet - you want a good cup of water in there as you add the cheese. Second, sounds like your heat is too high. Try medium. Third, make sure that you use tongs to slowly mix the water, pasta and cheese til it melts into a sauce.
Read MoreAsked Aug 27, 2024 by Kevin L.
I have made this recipe numerous times, and my wife and her friends love it! I would love to make the dish for a friend who has celiac disease; however, I have serious doubts about using rice pasta or some other replacement pasta. The specific use of bronze-cut spaghetti for caccio e pepe presents a problem for alterative preparation techniques. Any hints would be appreciated.
Answered by Chris Kimball
You really need STARCH from the bronze die cut pasta to make this recipe work BUT if you use a rice pasta or whatever, you might add a bit of cornstarch to the water to get the same effect. Try two teaspoons right at the beginning and see if that helps.
Read MoreAsked Aug 27, 2024 by Toni C.
How could I adapt your Pour-in-the-Pan Pizza recipe to using my sourdough starter?
Thank you.
Answered by Chris Kimball
I will leave it to you to determine how much starter to use but the key is to let the dough rise for 4 hours or so - it will rise, deflate, and then rise again. Also, the key is a super hydrated dough - close to 90% which means that the weight of the water has to be 90% of the weight of the flour. Include the starter in the weight of the flour.
Read MoreAsked Aug 16, 2024 by Janet S.
When Gochujang is called for in a recipe, is it for the Gochujang SAUCE or Gochujang PASTE? Can the paste be made into a sauce? Thank you!
Answered by Matthew Card
Hi,
It's for gochujang paste, not sauce. The sauce tends to be thinned out and often sweetened, designed as an accompaniment or dipping sauce more than a fundamental ingredient.
To make the sauce, thin a spoonful of paste with rice vinegar and a little soy sauce, then sweeten with honey to taste. Sesame oil can be added to round out the flavors and you can also add a little water to thin out.
Of note: Gochujang paste is often available at different heat levels. We recommend sourcing milder gochujang because you can always increase the heat level to taste, but you can't scale it down.
Read MoreAsked Jul 09, 2024 by Anthony Z.
Today's Kitchen Minutes discussed the ricotta-semolina cheesecake that dates all the way back to Milk Street: the New Home Cooking. I made this years ago and for both me and my wife, the Marsala was overpowering, but we loved the texture. Should we simply omit it? Replace it with vanilla or lemon extract, and if so, how much?
Thank you for your help.
Answered by April Dodd
Anthony - I love this recipe, too! My first recommendation would be to try making it with a dry sherry, which has a less strong flavor and aroma than Marsala. If you fear it will still be too strong, decrease it to 1 tablespoon of sherry + 1 teaspoon of vanilla extract.
-April D.
Read MoreAsked Jun 22, 2024 by Elissa K.
Christopher mentions a Zucchini’s with mint and beans he ate in recent trip to Italy.. I would love more detail or a recipe please ! Elise
Answered by Matthew Card
Hi Richard,
The amount is embedded in the steps. Its 3/4 cup.
Thanks, MC
Read MoreAsked Jun 13, 2024 by Joanne G.
How soon after an issue comes out can you post the recipes on line?
Answered by April Dodd
Hi Joanne - we aim to post recipes from magazine issues online very shortly after the magazine issue in which they appear lands on your doorstep. For example, the Charred Zucchini Dip recipe from the July/August issue is already up on our website. I hope that helps!
-April D.
Read MoreAsked May 07, 2024 by Thomas D.
Hi Guys,
I don't see anywhere to rate recipes in the magazine but thought I'd seen something somewhere? In any case, I attempted the Spinach and Ricotta Dumplings from the May/June issue and...it seems I had the same success you indicated you originally had...they disintegrated in the poaching water. The only things I modified is that I made them a day ahead and put in the fridge overnight. I also left out the salt in the water (as the palline seemed a bit salty on its own). I hadn't actually read the full article before making these but, it doesn't seem that would have helped. I thought perhaps I'd omitted the 1/4 cup of flour (as a possible binding agent).
In any case, we ended up with slightly cheesy spinach mush...not one of my (or your) best recipes. Perhaps there needs to be some large CAUTION signs. On a positive note, the wine and the Caesar Salad were good:-( I only cooked 1/2 the dumplings and have frozen the rest. If you have any suggestions as to how I might salvage the remaining dumplings, I'd be interested...otherwise...perhaps filling for a lasagna.
Thanks,
Tom
Answered by Chris Kimball
Hi,
I'm sorry for the late response! Store brands of ricotta can contain wildly different amounts of liquid and, in some cases, thickeners to stabilize the texture. We've updated the original recipe from the magazine by adding an additional 1/2 cup flour to firm up the texture. You can find the updated recipe here: https://www.177milkstreet.com/recipes/spinach-ricotta-dumplings-tomato-sauce-palline-al-verde
Read MoreAsked May 03, 2024 by James M.
What would be the measurements in weight of spelt flour and all-purpose flour if I wanted to use each in equal portions; meaning making the loaf cake with half spelt and half all-purpose flour. Also, would this recipe work if I substituted allulose for the sugar?
Answered by Chris Kimball
I had to look this one up. Spelt flour weighs in close to 200 grams (194) per cup whereas AP is around 130 grams (we say 130 grams and King Arthur says 140 grams).
Read More 
