Customer ServiceAsked Apr 04, 2023 by Kathie R.
Greetings
I have emailed previously regarding an ongoing issue with your site compatibility with Safari. The print icon on recipes will not function. Also photos of recipes are not displayed when the recipe is opened. I should think your web techs could fix this issue.
Answered by Tonya Johnson
If you can reach out directly to info@177milkstreet.com they can assist you with the issue! Thanks, Milk Street
Read MoreAsked Apr 01, 2023 by Raymond B.
Simple question when will we see the 2022 magazine annual available for purchase?
Seems a little late. I for one am hoping you are not going to discontinue this item.
Ray
Answered by Elizabeth Mindreau
Hello Ray,
I am sorry to tell you that we no longer print the magazine annuals. We can send you the 2022 Index in pdf form.
Best,
The Milk Street Team
Read MoreAsked Mar 30, 2023 by Diane R.
Hi. During the interview with Rose Carrarini about her lemon almond cake, she says she makes the cake with rice flour and almond flour. I purchased the Rose Bakery Breakfast Lunch Tea book in hopes of finding the original recipe. However it was not in the book. Is the recipe used by Milk Street a one for one substitute rice vs all purpose flour? If not, do you know what the original recipe is? Need a gluten free version. Thanks.
Answered by Elizabeth Mindreau
We have not tested a gluten-free version of this recipe, so we cannot guarantee the results. That said, we think you could use a 1-to-1 GF sub for the AP flour and keep the other ingredients as written.
Read MoreAsked Mar 30, 2023 by James D.
Is there any way to make this pie crust glutten free? Will rice flower work?
Answered by Elizabeth Mindreau
Hello James,
I'm afraid we do not develop recipes using gluten free flour. The King Arthur Flour website has a lot of good information for making gluten free pie crust. You can use one of theirs and fill it with the Yelapa-style fillings.
Best,
The Milk Street Team
Read MoreAsked Mar 25, 2023 by Wendy L.
I just joined to get a recipe I saw on Milk Street in the past week or so. It is the Shrimp with Asparagus recipe. Why aren't the Episodes and their Recipes up to date. Today is March 24 and the most recent shown are from March 4!
Answered by Elizabeth Mindreau
Hello Wendy,
Thank you for joining Milk Street! We appreciate your patience as there is a lag time for the episodes to be loaded. We probably can send you the recipe. Can you please provide a little more detail as to the recipe you are looking for?
Best,
The Milk Street Team
Read MoreAsked Mar 16, 2023 by Scot H.
I made this recipe for the first time tonight and I believe there is an error in the ingredient list for the glaze. It calls for 227 grams of bittersweet chocolate (or 8 ounces). I think it should be half that amount. Following the recipe, the finished glaze was more the consistency of a buttercream frosting instead of a "pourable yougurt," the volume was twice what was needed and it was not sweet at all.
Tomorrow I will try to salvage what I have by diluting with more butter and cream and adding more sugar.
Answered by Elizabeth Mindreau
Hello Scot,
We are sorry that your chocolate glaze didn't turn out as expected. Since we don't list water (unless it is boiled or chilled) in the ingredients list of our recipes, we wonder if you may have accidentally overlooked the 1 inch of water (in the directions) that goes in the saucepan with the butter, cream, sugar and salt for the glaze. Brewed coffee is then added to the glaze mixture with instructions for adding additional brewed coffee if the glaze is too thick. We hope you were still able to enjoy your cake and that the glaze works on the next try.
Best,
The Milk Street Team
Read MoreAsked Mar 05, 2023 by Heidi H.
I have three really great cook books but not a skillet I ordered at the same time. What happened to that part of my order?
Answered by Elizabeth Mindreau
Hi Heidi,
You can contact store@177milkstreet.com and they will be able to help you locate your skillet.
Best,
The Milk Street Team
Read MoreAsked Mar 02, 2023 by Craig B.
How do I convert your semolina-sesame cake from the square baking pan in the recipe to a 9-by-13-inch metal baking pan? I don't own square pans. What should I multiply the ingredients by? Thank you and have a great day,
Answered by Elizabeth Mindreau
Hello Craig,
The King Arthur Flour and Epicurious websites have good information for converting recipes to different cake pan sizes. The Epicurious information is behind a paywall. Look for an article on the King Arthur site called "The Essential Alternative Baking Pan Sizes."
Best,
The Milk Street Team
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Read MoreAsked Mar 02, 2023 by John W.
I think when Christopher Kimball led America's Test Kitchen and Cook's Illustrated, there was an article about how to season and use a new salad bowl. I think, from looking at the internet, it's reasonably straightforward, but any chance of another article, in Milk Street?
Thanks.
Answered by Lynn Clark
Hi John -
Great suggestion! We will pass this along to our editorial team.
Best,
The Milk Street Team
Read MoreAsked Feb 12, 2023 by Roberta H.
I'm looking for a salted caramel filling for a wedding cake. Something with a spreadable consistency, not on the saucy side.
Answered by Elizabeth Mindreau
Hello Roberta,
I'm afraid that we don't have a recipe for a salted caramel filling or frosting in our repertoire at the time. We do have a cream cheese caramel one adapted from a Cheryl Day recipe, but I don't think that's what you are looking for. Caramel frosting is a specialty of Southern baking so there are many sources available online and in cookbooks. Myrecipes.com is a good source source for caramel frosting recipes.
Best,
The Milk Street Team
Read More 
