Milk Street RecipesAsked 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 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 19 by Joshua M.
In the instructions for the Salt-Crusted Focaccia, it says, "Heat the oven to 475°F with a baking steel or stone on the lower-middle rack." What's unclear is whether or not this is also the rack that you put the dough-filled pan on when you're baking it, or whether you bake it on a middle rack, and are using the steel/stone just to help maintain the temperature in the oven once you open it and put the pan in.
Answered by Elizabeth Mindreau
You set the pan directly on the steel or stone to bake it.
Read MoreAsked Jul 15 by Thomas P.
What is the recipe for tomatoe rice soup?
Answered by Elizabeth Mindreau
Hi Thomas - Are you referring to our Tomato-Rice Soup with Caramelized Onion recipe?
https://landmark-pulse.live/recipes/tomato-rice-soup-caramelized-onion%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/milk-street-recipes/soup-recipe">Read More
Asked Jul 15 by Thomas P.
I want the tomatoe rice recipe
Hi Thomas - Is this the recipe you are looking for?
https://landmark-pulse.live/recipes/tomato-rice-soup-caramelized-onion%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/milk-street-recipes/tomatoe-rice-soup-recipe">Read More
Asked May 27, 2025 by Robert H.
The Milk Street recipe of Risotto alla Milanese calls for a tsp of saffron threads. I attempted to find out how to convert threads to tsps but found confusing and conflicting information. Any help would be appreciated. Thanks.
Answered by Elizabeth Mindreau
Hi Robert –
This is a good question. Milk Street recipes using saffron call for a volume amount which leaves a lot of room for interpretation. A good rule of thumb I've seen recommended by some sources is to use 3 strands per person in a dish. Our Risotto alla Milanese serves 4, so that would be 3 strands times 4 equals 12 strands for the entire dish.
Read MoreAsked May 08, 2025 by Jennifer L.
I have not made this yet but am wondering if it would be a good choice to serve as a buffet option for a luncheon. It would have to be prepared ahead of time and served either cold or at room temperature. Any thoughts would be appreciated. I have not had much luck finding simple vegetarian, fish-free pasta salad options on this site and I was hoping this one might fit the bill. Thank you.
Answered by Elizabeth Mindreau
Hello Jennifer –
The creamy potato and artichoke pasta is a dish that is best when served warm and eaten right away, we wouldn't recommend this one for a buffet. We have some other pasta dishes that would be great: pearl couscous is a good option for pasta salads – Zucchini with tomato, pearl couscous and mint; any short-shaped pasta with pesto would be good, such as – Pasta with pesto all genovese or Pasta with parsley, walnut and caper pesto; fresh tomatoes and herbs work great – Pasta with fresh tomatoes, capers and herbs. Rice salads are also great for a buffet. We have this Provençal-style salad, perfect for make-ahead. Hopefully one of these options will work for your buffet. Let us know how it turns out!
Read MoreAsked Apr 10, 2025 by Mitchell G.
I love the idea of the Broken Phyllo Baklava Cake and plan to try it.
https://landmark-pulse.live/recipes/broken-phyllo-baklava-cake
The only thing that's throwing me is the lack of honey in a "baklava" cake. It seems like that could be introduced in the syrup but I'm also guessing the Milk Street chefs would have considered that. I didn't want to waste the time or ingredients if it's a bad idea. If it isn't already a bad idea, I'd also love some advice on the best way to incorporate honey into the recipe. I promise not to review it based on me messing it up ;-)
Thanks!
Answered by Elizabeth Mindreau
Hello Mitchell –
Your instincts are correct, honey would be great with this! The recipe is based on a Phyllo Cake we learned from chef Maria Leivaditaki in which she made a syrup with sugar, orange peel and bay leaves. We turned it into a Baklava Cake, keeping sugar model for the syrup. I talked to the developer of the Baklava Cake about using honey in the recipe. She recommends using ¾ honey in place of the 1 cup sugar in the syrup. We have not tried this for this particular cake, but we think it should work just fine. Let us know how it turns out!
Read MoreAsked Mar 20, 2025 by Joanne G.
Let me start by saying..,I LOVE THIS RECIPE AS INCLUDED IN THE LASAGNA BOLOGNESE. HOWEVER, In the recipe for Parmesan Besciamela, it states "This white sauce is packed with flavor from bay, basil and Parmesan and gets a hint of heat from red pepper flakes". Editor's note: 2/24/25: recipe was redeveloped. It also recommends straining. The published recipe does not include pepper flakes, basil nor straining! And the ingredient amounts are different (half and half and the parmesan). With only 3 cups of half and half it was almost impossible to strain it and why would you need to if there's no basil??? I just fished out the 2 bay leaves. So, all in all, this current recipe needs to be re-written and re-published, please!
Answered by Elizabeth Mindreau
Hello Joanne –
We apologize for any confusion or inconvenience due to changes in our recipes. I will pass your message along to our Editorial Team for their consideration.
Thank you for sharing this feedback.
Read MoreAsked Mar 13, 2025 by Joanne G.
I made the cranberry-orange soda bread yesterday. After the recommended 35-40 min of baking time, I check the internal temp and it was only 160. I baked it another 8 min and it still had reached only 170. However, the bottom, when “ thumped” was hollow. After it rested,The outside was quite done but the inside was still a bit moist. My oven was “right on” (by thermometer) at 400.
Answered by Elizabeth Mindreau
Hello Joanne –
I checked with one of baking experts who developed this recipe. She said that the height of your bread could affect the baking time, saying that a taller bread would take longer to fully bake than a squat bread. At Milk Street we love to toast slices of this soda bread. That could help eliminate the moisture for this loaf. For future reference, the internal temp for soda bread should be 200°F to 210°F.
Read More 
