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Asked Feb 02, 2023 by Andrew E.
DO you have a recipe for French Onion Soup? Can you do a segment on making it? Great for the winter time.
Answered by Elizabeth Mindreau
Hello Andrew, We do not have a recipe for French Onion Soup in our repertoire at the time. You could try our recipe for Habanero-Onion Soup with Lime, it's tangy and delicious and full of tender onions. Best, The Milk Street Team
Read MoreAsked Jan 24, 2023 by Daniel H.
Question about the tahini toffee pudding recipe. Should the butter be softened? Do you cool the cake right in the pan?
Answered by Elizabeth Mindreau
Hello Daniel, Our baking expert says that the butter should be room temperature, around 68° to 70°. You can cool and serve the cake from the pan. Best, The Milk Street Team
Read MoreAsked Jan 02, 2023 by Joanne G.
I received a Milk Street E-mail in October titled "Briny Shrimp Pop in Garlic-Chili Tomato Sauce". Can't find the recipe and it was not included in that e-mail. In addition to the current problem of entering a recipe ingredient and getting innumerable pages of recipes, some of which are unrelated to the ingredient, I am quite frustrated with your "search" function.
Answered by Elizabeth Mindreau
Hello Joanne, We are sorry for any trouble you have had. This link should lead you to a recipe for Shrimp Rougaille, which is the official name of the recipe referred to in the email. That link should have been included in the email under that name as well. I will pass your comments about the recipe search function along to our technical team. Best, The Milk Street Team
Read MoreAsked Jan 02, 2023 by Sarah G.
Has anyone tried the "foolproof" pie crust recipe with gluten free flour?
Answered by Elizabeth Mindreau
Hello Sarah, 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. Best, The Milk Street Team
Read MoreAsked 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 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 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 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 05, 2022 by Janet S.
As an Insider, are all questions answered by a Milk Street staff member or only selected questions? How long does it generally take to get answers. FYI....these questions being asked, I do understand how busy staff members must be! :)
Answered by Elizabeth Mindreau
Hello Janet, We have had a glitch in the replies recently and we are back to answering the questions as soon as possible. Thank you for your patience! Best, The Milk Street Team
Read MoreAsked Oct 31, 2022 by Janet S.
What is your advise on substituting canned tomatoes in a recipe where they are going to be cooked within the dish? For example, could canned tomatoes be substituted for the following two recipes? If so....what kind of tomatoes and how large of can for each recipe? Is there a general guideline to follow? # MEXICAN-STYLE “DRY” NOODLES WITH CHICKEN # PORK TENDERLOIN IN TOMATO-CHIPOTLE SAUCE
Answered by Elizabeth Mindreau
Dear Janet, We generally prefer fresh tomatoes because canned diced tomatoes contain calcium chloride which prevents the tomatoes from breaking down. That said, you can substitute a 14.5-ounce can of diced tomatoes with their juices for 1 pound of fresh tomatoes in these recipes. Your cook time might be a little longer due to the extra liquid from the juices, so keep an eye out for the visual cues in the recipes. Best, The Milk Street Team
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