Milk Street Recipes

Answered by Lynn Clark

Hi Kevin - It's great that your supermarket carries bone-in, skinless chicken thighs and you can definitely go ahead and use those. However, most of the supermarkets throughout the country only carry skinless chicken without the bone, which is why we call for it with skin and then remove it. We never tested our recipe with masa harina since one of our goals was to develop a recipe that didn't call for an ingredient that most people don't have and is only called for in such a small amount. You can certainly try the recipe using masa harina (mixed with some water before adding), but it will probably require a little trial and error to get the thickness right. We would probably recommend starting with just a teaspoon or two first, to make sure it doesn't get too thick and add more as you see fit. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Dolores - Please see here for a previous discussion that addresses this question. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Josh - Unfortunately, we don't have a mincemeat pie recipe (yet!). We will pass along the suggestion to our editorial team in hopes that they add it to a future lineup. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Todd and Mary - Here is a link to the recipe. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Amy - Spanish chorizo in this country is sold cured and smoked so, yes, that is correct. In this recipe, we are slicing and cooking in order to release some of the oil from the chorizo, which helps flavor the dish. Hope that helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Allison - As mentioned in the headnote of the recipe you can omit it - The chickpea flour helps to thicken the soup and lends a silky texture; if you prefer to omit it, just add all of the chicken broth to the soup at once. You could also substitute with an equal amount of cornstarch and proceed with the recipe as written. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Josh - Although we didn't specifically test this, we probably wouldn't recommend it. This recipe is based on a pretty specific balance of potatoes to liquid to achieve the proper texture. The concern is that, while soaking, too much starch would be released from the potatoes causing the milk mixture to be too thick and gluey. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi John - The meringue texture should be light and flowy more like the topping to a lemon meringue pie than a marshmallow. Unfortunately, weeping can be an issue with meringue. Was your meringue whipped to stiff peaks? Sometimes if it’s under beaten it is more prone to weeping. Also, when browning the meringue, try not to use too high heat or brown too much. The shock of the high temperature can cause the sugar in the meringue to seize and leach out water. The less of the meringue that gets heated, the less weeping will occur. So swirling the meringue into peaks and just browsing the tips will hopefully minimize weeping Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Robert - Yes, this recipe is missing Step 1, I believe it's because this is one of three similar recipes for roasted acorn squash. I've included the instructions below: Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, rub the cut sides of the squash halves with 1 tablespoon oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place the halves cut sides down and roast until a skewer inserted into the squash meets no resistance, 30 to 35 minutes. Thank you for bringing this to our attention. We will make sure to fix the recipe online. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Lindsay - We actually did a version of this recipe for our Freezer Door Meals feature on social media. Here is a link to the video and Rosie's defrosting instructions on Facebook. Best, The Milk Street Team