Milk Street RecipesAsked Dec 18, 2022 by Ashish G.
Hello.
This recipe calls for unseasoned rice vinegar. I can't seem to find this locally anywhere. The closest I find is "rice vinegar". If it doesn't say seasoned or unseasoned, which can I assume it is?
Also, is there a good substitute for unseasoned rice vinegar?
Thanks.
Ashish G.
Answered by Elizabeth Mindreau
Hello Ashish,
The variety of vinegars available can be confusing, but if the bottle says "Rice Vinegar" it should be unseasoned. You can double check by looking at the ingredients list on the label. Unseasoned rice vinegar will not contain any added salt or sugar; those you will find on the label of seasoned rice vinegar.
You can generally substitute distilled white vinegar or apple cider vinegar for unseasoned rice vinegar.
Best,
Milk Street Team
Read MoreAsked Dec 16, 2022 by Amanda S.
Having a hard time finding recipes with the search function- when I search for "miso," for instance, I only get 9 results, and when I search for "leek," I only get two! I know there are lots of miso recipes and leek recipes, and I've never had this problem before! Is it me? Have I forgotten how to spell or something?
Answered by Elizabeth Mindreau
Hello Constance,
We are sorry for your frustration with our recipe search function. Our website developers are actively working on improving the site’s search features and adding more search capabilities. We appreciate your patience.
Best,
The Milk Street Team
Read MoreAsked Dec 14, 2022 by William W.
Just got my Jan-Feb 2023 issue of the Milk Street magazine. Bottom left corner of the cover mentions "Honey-Paprika Shrimp with Rice". I cannot find the recipe anywhere in the magazine, nor the recipe index on the inside front cover, nor online. Anyone find it? (I usually love any recipe that has either shrimp or paprika, so one that has both ingredients is sure to be good.)
Answered by Elizabeth Mindreau
Hello all,
We apologize for the confusion. The name was changed within the magazine to "Broiled Ginger and Yogurt Shrimp"and did not get updated on the cover. The recipe is on the top of page 6.
The Milk Street Team
Read MoreAsked Dec 14, 2022 by John G.
I am looking to make the Swedish Cardamom bun recipe which calls for coarsely grinding decorticated cardomom seeds. I do not currently have a spice grinder (or a mortar and pestle). I was looking at the Kuhn Rikon ratchet grinder in the Milk Street store. Can someone confirm that that grinder is adjustable and if so, that the coarse setting will produce the correct grind needed for the cardamom in this recipe?
Answered by Elizabeth Mindreau
Hi John - I don't believe we carry the Kuhn Rikon spice grinder anymore. If you did purchase it, it should work fine for the recipe. You can even use a mortar & pestle for this to achieve the mix of powder and tiny flecks the recipe calls for.
Read MoreAsked Dec 14, 2022 by stephanie E.
I have tried looking up several recipes from the magazine and could not find them online here. Wondering why that is- I like to look them up to see if there are comments about a recipe before I make them sometimes. I find it very helpful. But not sure why some are not available- for example- Ikarian Braised Pork with Honey, orange and rosemary did not show up. I tried several iterations of the title as well.
Thank you
Answered by Elizabeth Mindreau
Hello Brenda and Sarah,
We apologize for any difficulties you've had searching for recipes on our website. Our website developers are actively working on improving the site’s search features and adding more search capabilities. We appreciate your patience.
Best,
The Milk Street Team
Read MoreAsked Dec 04, 2022 by Joshua H.
So I went down the Helen Corbitt rabbit hole because of her million dollar dip recipe. I got her first cookbook and tried some of the other dips in it. One of them which caught my eye was the Pate Beau Monde, so I got some of the spice mentioned and mixed it up. It was meh, probably never going to make it again but I now don’t know what to do with the rest of the seasoning. I emailed Spice Islands and cruised their recipe section on their website but they were so unhelpful I was almost impressed. Do you have any idea what the heck I can do with this stuff? For everyone who has never tried it just imagine celery salt with sugar mixed in. Oh yeah, here is Mrs Corbitt’s recipe.
6 oz cream cheese
4 T cream
2 1/2 t Beau Monde
1/4 t thyme
1/4 t Marjoram
1/4 t summer savory
2 T parsley, finely chopped
mix everything together thoroughly and chill for several hours before serving.
Answered by Elizabeth Mindreau
Hello Joshua,
According to a vintage Spice Islands booklet, you can use the Beau Monde spice blend to season steaks, fish and poultry before grilling or broiling. They suggest using 1 teaspoon of the spice blend per pound of meat. Of course, you can adjust the amount according to your taste preference. You can also find a recipe online for Ernest Hemingway's favorite hamburger which includes 1/2 teaspoon of Beau Monde seasoning.
Best,
The Milk Street Team
Read MoreAsked Nov 24, 2022 by Robert S.
Hello,
I like the bib aprons that are worn by the MS Team on television for Season 6. Are they be available for purchase?
Thx.
Answered by Lynn Clark
Hi Robert -
Sorry for the delay in our response. We wear the Hedley & Bennett essential apron in olive green on the TV show this season. You can find it here.
Best,
The Milk Street Team
Read MoreAsked Nov 21, 2022 by Robert S.
Hello,
At the end of the Thanksgiving Special Podcast (episode #631), Chris Kimball talked about how one of his favorite Thanksgiving traditions is making his whole wheat soda bread. Would Chris be willing to share that recipe?
Thank you and happy Thanksgiving.
Answered by Elizabeth Mindreau
Hello Robert,
We apologize for the delay in responding to your query about the soda bread. You can find the recipe at this link
Recipes From Our 2022 Thanksgiving Potluck
Best,
The Milk Street Team
Read MoreAsked Nov 12, 2022 by Karen L.
Has anyone made the Three Layer Spice Cake? It looks interesting and I am considering it for Thanksgiving, but wonder if anyone else has tried it. And if you did - did you use their technique for stacking the layers in a springform? Interesting technique that I’ve never tried and I’m not sure why it’s necessary.
Answered by Elizabeth Mindreau
Hello Karen,
Yes, the Three Layer Spice Cake was adapted at Milk Street from a Claire Ptak recipe. It's delicious and quite beautiful! According to our baking expert, the filling and frosting that go between the layers of cake are very soft and the springform holds them all together while it chills in the refidgerator. You can watch Claire Ptak make the cake in the Holiday Desserts episode of our Milk Street Cooking School for free on Roku. It's Episode 10.
Best,
The Milk Street Team
Read MoreAsked Nov 10, 2022 by Craig B.
Hello Milk Street Friends,
I just did a search and didn't see any cranberry sauce recipes on Milk Street. Do you have any or if not do you have any cranberry sauce suggestions? I always love to try new things with my cranberry sauce. I did one with red zinfandel and one with ginger and apple, and I loved those, but I am always looking for something new. Thanks,
Craig
Answered by Elizabeth Mindreau
Hello Craig,
We do not currently have any cranberry sauce recipes, but it sounds like you are making some good ones. The internet is full of recipes. The New York Times Cooking website has a lot of good information, but you have to be a subscriber to access it. Free websites like Food52 and TheKitchn are also good sources for new ideas.
Best,
The Milk Street Team
Read More 
