Milk Street Q&A

Hi Thomas - Is this the recipe you are looking for? https://www.177milkstreet.com/recipes/tomato-rice-soup-caramelized-onion

Answered by Elizabeth Mindreau

Hi Patty – We are not familiar with Epicurean cutting boards. Since you brought it to our attention, I took a look at their website, and they seem like a really cool company with an interesting backstory. Thank you for bringing them to our attention. Please check back and let us know how you like yours.

Answered by Elizabeth Mindreau

Hello Cheryl – According to our Milk Street Weights and Measures Chart, 1 cup cake flour weighs 120g and 1 cup AP flour weighs 130g.

Answered by Elizabeth Mindreau

Hello Rosanna – It looks like your cake pan might have been too small for the recipe. We used a 12-cup bundt pan. The cake rose to halfway up the pan and had a just a little lift on top (bottom when flipped over). If you used a 6- or 8-cup pan, it would be too small to accommodate the cake as it expanded with baking, thus the protrusion of cake on top (bottom when flipped over).

Answered by Elizabeth Mindreau

Hi Robert – This is a good question. Milk Street recipes using saffron call for a volume amount which leaves a lot of room for interpretation. A good rule of thumb I've seen recommended by some sources is to use 3 strands per person in a dish. Our Risotto alla Milanese serves 4, so that would be 3 strands times 4 equals 12 strands for the entire dish.

Answered by Elizabeth Mindreau

Hello Melanie – I would follow the directions on the package as the instructions will differ depending on it the naan is frozen or shelf stable. We use shelf stable naan at Milk Street and heat each piece on a gas burner using tongs, turning every few seconds to avoid burning. Wrap the naan in a clean dish towel, adding each piece as it warms. You could also warm them in a hot skillet or in the oven. Place the naan on a baking sheet and heat until warmed through.

Answered by Elizabeth Mindreau

Hello Ewan – I'm attaching an article from our March/April 2021 magazine explaining why we use kosher salt for savory cooking. It also shows a graphic with a comparison of different salts. Screen Shot 2025-05-15 at 1.03.36 PM.png

Answered by Elizabeth Mindreau

Hello Rosemary – I asked our Baking Expert and she said that you can do that. She has done it before, but wouldn’t freeze it for much longer because the dough starts to lose quality after three or four weeks.

Answered by Elizabeth Mindreau

Hello Jennifer – The creamy potato and artichoke pasta is a dish that is best when served warm and eaten right away, we wouldn't recommend this one for a buffet. We have some other pasta dishes that would be great: pearl couscous is a good option for pasta salads – Zucchini with tomato, pearl couscous and mint; any short-shaped pasta with pesto would be good, such as – Pasta with pesto all genovese or Pasta with parsley, walnut and caper pesto; fresh tomatoes and herbs work great – Pasta with fresh tomatoes, capers and herbs. Rice salads are also great for a buffet. We have this Provençal-style salad, perfect for make-ahead. Hopefully one of these options will work for your buffet. Let us know how it turns out!

Answered by Elizabeth Mindreau

Hello Ray – We appreciate the suggestion. While we might occasionally develop a cocktail to go with a particular dish, we will continue to stay focused on developing recipes for food. Milk Street's Editorial Director, J.M. Hirsch, however is a cocktail expert and has independently published three books of cocktails. You can also take this pre-recorded Zoom livestream class with J.M.