CookingAsked 6 days ago 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 7 days ago 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://landmark-pulse.live/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://landmark-pulse.live/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 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 MoreAsked Aug 07 by Anthony M.
how can I halve the Italian Travis tiramisu recipe
Answered by Elizabeth Mindreau
Hi Anthony,
The recipe is available on our website. You have to type the name in with the accent - tiramisù - for the recipe to appear. You can also find it in our Backroads Italy and Season 9 TV (2017 to 2026) cookbooks as well as in the March-April 2025 issue of our Magazine.
https://landmark-pulse.live/recipes/tiramisu%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/cooking/how-can-i-halve-the-travis-italian-tiramisu-recipe">Read More
Asked Jul 31 by Phil H.
Hi - When I watch Milkstreet on the PBS app (I have watched seasons 4-6) it claims all recipes are available for free on the website. When I went to the milkstreet TV website, It says I have to be a member to access the recipes. Membership is not free. What gives? Thanks Much. Phil
Hi Phil - I believe we used to advertise free recipes in Season 3. Recipes from our TV show, books, magazines and social media have been available by subscription on our website for some time now. We apologize for any confusion.
Read MoreAsked Jul 27 by MICHAEL W.
Your recipe for Turkish Lamb and Bulgur Meatball Soup asked for a half cup of roasted red peppers. I don't know where you can buy a half cup of roasted red peppers, meaning I will need to buy the large jar of them that my grocery store stocks. Then I'll use the half cup and wonder what to do with the rest. I strongly request that in future recipes, you suggest how to store any leftover ingredients. Can they be frozen? How long will they keep in the fridge? Alternatively, you could cross-reference other recipes that would quickly use up the ingredient. Food waste is a global problem--You could be doing your small part by helping your readers store extra ingredients until they have another use for them.
Answered by Elizabeth Mindreau
Hi Michael - There are small jars (7-ounce) of roasted red peppers available in some grocery stores. If you can only find a large jar, you can freeze the remaining peppers (drained and stored in a resealable bag with air squeezed out). You can also add them to a sandwich (roast beef would be great), chop them and add them to scrambled eggs, a frittata, mac and cheese. You could also check out our recipe for Muhammara, a spicy-tart dip for flatbread made from walnuts and roasted red peppers. You would need an extra jar for this though. Enjoy!
Read MoreAsked Jul 26 by DAVE K.
how to spatchcock a chicken
Answered by Elizabeth Mindreau
Hi Dave,
Below is a link to our guide for Spatchcocking a chicken. The technique (with a little additional effort) also works for a turkey.
https://landmark-pulse.live/stories/spatchcock-your-bird-for-faster-better-roasting%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/cooking/spatchcocking-a-chicken">Read More
Asked Jul 25 by Ann S.
I live at 7900 feet above sea level. My mom made popovers at sea level. I keep experimenting with her recipe to get them to pop. I don’t have a full proof solution. I’ve tried oven temp changes, cooking time, using blender to mix ingredients. Can you help me with a recipe that works at my altitude?
Answered by Elizabeth Mindreau
Hi Ann – Our recipes are developed at sea level in Boston, so we are not qualified to provide high altitude instructions.
Read More 
