Milk Street Q&A

Answered by Lynn Clark

Hi Celine - We've got thousands of recipes on our website, so it's hard to give a list of those that can be doubled and/or length of storage for all of the dishes. Were there particular recipes you had in mind? In general, large format proteins always lend themselves to multiple dishes a week - this could include the usuals like beef, pork, and chicken, but also big pots of beans as well. For example any of our sheet pan chicken recipes could be doubled and the extra chicken turned into tacos (depending on their flavor profile), added to a pot of beans, or made into chicken salad. Making a big pot of a grain (brown rice, quinoa, farro, etc.) once a week could be turned into side dishes such as Brown Rice Pilaf or Quinoa Chaufa and also become a grain bowl for lunch. I'd also take a look at our Cookish recipes for inspiration (you can search for them specifically using the Recipes tab on the website). These are quick to put together and have short ingredient lists that sometimes even call for already-cooked proteins and grains. You could find several that use the same ingredients (say, chicken thighs and quinoa), cook those ingredients on the weekend, and then make the recipes during the week, modifying as needed for pre-cooked ingredients. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Jason - We haven't specifically written about pre-minced garlic, but we definitely prefer fresh. Once garlic is cut the flavor compounds are released and will lose potency over time. Therefore, the pre-minced garlic is less flavorful. For quicker garlic mincing, we smash cloves with the side of a knife, then rock the knife back and forth to reduce any large pieces to a mince. We also like to simmer whole, smashed cloves or sliced garlic in oil and then discard the garlic. This leaves behind a mellow garlic oil in which to cook the remaining ingredients, a technique popular in Italy where garlic flavor is more subtle. Best, Lynn C.

Answered by Lynn Clark

Hi Patrick - I'm not sure which pizza dough you are referring to but, for our standard pizza dough recipe, following the overnight fermentation, the dough can be frozen for longer storage; to use, allow to thaw overnight in the refrigerator, then proceed with the recipe. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Deborah - Here is the recipe - Ikarian Braised Pork. Best, Lynn C.

Answered by Lynn Clark

Hi Shawn - If you are looking at the recipe on a laptop or desktop computer, there is a black and white button to the left of the ingredient list that says, "Print." If you're using a smartphone or iPad, you can simply print as you would any webpage or document from your phone. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Patricia - I \think\ it's this recipe for Taiwanese Beef Noodle Soup. I'm pretty sure this is the only recipe with both beef and Sichun peppercorns that we've done on the show. If it's not this one, let me know! Best, Lynn C.

Answered by Lynn Clark

Hi Justi - I don't know specifically how the broiler works with your electric oven, but most electric ovens have a broiler setting that heats an element at the top inside the oven. Good luck and enjoy the recipes! Best, Lynn C.

Answered by Lynn Clark

Hi Roger - A combination of soy sauce and minced anchovies would be a great substitute. If anchovies are not an option then a combination of equal parts soy sauce and vinegar will work pretty well too. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Naline - Any of the new recipes inspired by our travels to the Amalfi Coast would be great using Meyer lemons. The Meyer lemon is much closer to the type of lemon grown in the Amalfi region than typical supermarket lemons. You can find the story and recipes here.  Another great use would be to make jars of preserved lemons and curd. If you're up for it, I'd do some actual canning and make multiple jars of both that can keep indefinitely. You can use the preserved lemons to make a tangia. Additionally, you could make sorbet, lemonade, chutney or marmalade (again, I'd make multiple jars and give away to lucky friends), make meyer lemon vodka by steeping meyer lemon peel in vodka, any lemon cake recipe...the options are basically endless if you're willing to commit to a lot of lemon-y dishes and desserts for a while! Lucky you! Best, Lynn C.

Answered by Lynn Clark

Hi Anthony - I would not substitute for gluten-free pasta in this particular dish. Since we use a smaller amount of water in order to use the pasta starch to thicken and concentrate the sauce I would be concerned that the rice pasta would get stuck together and become mushy. Generally speaking, gluten-free pasta is best when cooked in a lot of water (5-6 quarts) and stirred often to keep from sticking together. Also, there is some concern that there is arsenic present in rice so you'd want to drain the pasta and not use that water in your finished dish. Hope that helps! Best, Lynn C.