Milk Street RecipesAsked Aug 29 by Robin R.
Please advise on how to find a
Recipe for crème brulee-searched for cream brulee then for custards and was told no results-
I had this issue when I search of other recipes-
Any guidance on how to fine a recipe would be great-
So far Milk Street is proving not too be that easy compared to other recipe source I have subscriptions to
Answered by Elizabeth Mindreau
Hi Robin,
Thank you for reaching out. Our website search function is sensitive to specific accents on recipe names. We are aware that this can make searching for recipes problematic and are working on changing this. In the meantime, you can copy and past the official name of the recipe - Cold-Oven Crème Brûlée - into the search bar. We appreciate your patience as we work some kinks out of our website.
Read MoreAsked Aug 25 by BECKY F.
I am a big fan of Milk Street recipes and find myself printing out A LOT of them. It would be really helpful if you could include a picture of the finished dish on the printable recipe. It really helps to remind me what the dish is supposed to look like, as opposed to how mine turns out! Thanks for all the good work you do, and keep those great recipes coming!
Answered by Elizabeth Mindreau
Hi Becky,
Including an option to print with the recipe photo is a good idea. I've passed along your comment to our Web Team for consideration. Thank you.
Read MoreAsked Aug 24 by Karen W.
How can I sub gluten free flour — King Arthur measure for measure — for all purpose flour?
Answered by Elizabeth Mindreau
Hi Karen,
Thank you for reaching out. We are not qualified to provide advice on dietary replacements. That said, one-to-one GF flour substitutes, like King Arthur's, are meant to be used as exact substitutes, you shouldn't have to change anything. This is from their website: "No need to mix together many different flours as most gluten-free recipes require; simply substitute our blend instead."
Read MoreAsked Aug 21 by Kelly S.
In the cookbook Tuesday Nights, page 23, the ingredient list for Frittata with Pasta, Thyme and Parmesan calls for 2 Oz (½ cup) shredded cheddar. But in the instructions, one part calls for adding 3/4 cup cheddar and then finishing the dish with another 1/4 cup cheddar.
Which is correct? The ingredient list or the instructions?
Thank you for your help
Answered by Elizabeth Mindreau
Hi Kelly,
The full amount of Cheddar cheese should be 1 cup with ¾ cup being added in Step 1 and the remaining ¼ cup added in Step 3.
Read MoreAsked Aug 20 by Anna C.
I have some fresh fettuccine that I need to use and I was wanting to try your fettuccine, corn and tomatoes dish. The recipe calls for dry fettuccine but I was hoping I could still use my fresh fettuccine. I am not sure how I should adjust the cooking instructions for this since fresh doesn't take that long to cook.
Answered by Elizabeth Mindreau
Hi Anna,
It really depends on the recipe. For our Fettuccine with Corn, Tomatoes and Bacon it should work fine because the pasta is cooked separately from the sauce. Keep in mind that the recipe calls for 12 ounces fettuccine or pappardelle and some packages of fresh pasta contain 9 ounces. Cook the fresh pasta according to package instructions and save 1 cup of the pasta water for finishing the sauce with the pasta. We have not made this recipe using fresh pasta, so we cannot guarantee the results. That said, we think it should work just fine. Just keep an eye on the cues as the timings for the pasta might be different with fresh.
Read MoreAsked Aug 19 by Kenneth K.
I am a print and full digital subscriber. Does Chris's Substack require an additional subscription? If not how do I get full articles?
Answered by Elizabeth Mindreau
Hi Kenneth,
Thank you for being a Milk Street Subscriber, we truly appreciate it. Chris Kimball's Substack newsletter is independent from Milk Street, although he does promote it to Milk Street subscribers. Here is information about subscribing:
https://christopherkimball.substack.com/subscribe?utm_source=substack&utm_medium=email
Read MoreAsked Aug 18 by Sandra C.
The no fry eggplant Parm recipe looks delicious and I am about to make it. There is also a video showing how to make it on YouTube. I am surprised the video is not linked to the recipe which would help to prepare the meal. I also cannot find the video online only on YouTube. Am I missing something? Wondering why the recipe and video are not shown together..
Answered by Elizabeth Mindreau
Hi Sandra,
Thank you for reaching out. On our website, you will find the video for this dish with in Season 7, Episode 22 "Favorite Italian Classics:" https://www.177milkstreet.com/tv/favorite-italian-classics
A link to the recipe can be found to the right of the description of the episode under "Recipes in this episode:" https://www.177milkstreet.com/recipes/no-fry-neapolitan-eggplant-parmesan
There is also a link to the recipe on Youtube under the description of the episode: https://www.youtube.com/watch?v=khoepErQHrI&t=301s
Read MoreAsked Aug 17 by CINDY K.
We're remodeling our kitchen and changing to an induction cooktop. I want to move away from non-stick skillets but have never achieved a slick enough surface on my cast iron to make the change. I am intrigued by the hammered carbon steel skillet, but it seems to require a lot of post-use maintenance—"Wipe out the pan after each use and use paper towels to lightly coat the pan with vegetable oil; set the pan over medium-high heat and wipe it a few times as it heats. Let it cool and wipe a couple times more to produce a hard, smooth finish. To remove stuck-on bits, combine oil and coarse salt in the pan, heat gently and then scour the pan with a wad of paper towels." Seems like a lot of paper towels. Also, if the skillet is not being washed, how do you prevent the onion/garlic flavors of a saute from intruding on the next morning's pancakes?
Thanks!
Answered by Elizabeth Mindreau
Hi Cindy,
You would treat the Hammered Carbon Steel Skillet the same as any cast iron pan. After it is seasoned, you can clean the skillet using soap and water. Just don't let is soak in water at all. When you finish cleaning it, just dry, wipe with oil and heat briefly.
Read MoreAsked Aug 16 by FRANK E.
I have had the wide body Dutch oven for a year now and want to submit a review now that i have more experience with it
Answered by Elizabeth Mindreau
Hi Frank,
You are welcome to write a review here on The Forum. We look forward to your feedback.
Read MoreAsked Aug 12 by Sarah B.
I was lucky enough to receive a Milk Street Nakiri knife as part of a promotion, and it's safe to say that I'm obsessed! If I am interested in purchasing two more knives from the Milk Street line, which two should I choose to make a 3 piece set (with the Nakiri)? I read through the descriptions in the store but so many of them seem similar or comparable, I am hoping for expert advice on the best all around options!
Answered by Elizabeth Mindreau
Hi Sarah,
Our Store Team recommends the Kitchin-tan Serrated Japanese-Style Utility Knife and the Kitchen-Kiji to round out your set.
Read More 
