Milk Street Recipes

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Asked Nov 28, 2023 by Allison C.

Chickpea Flour Substitute for Chicken Noodle Soup with Turmeric and Coconut Milk

Hi - I am wondering what the most suitable substitute for the chickpea flour is in this recipe: Chicken Noodle Soup with Turmeric and Coconut Milk I've seen a number of different suggestions online but there doesn't seem to be a consistent answer. Thanks!

Answered by Lynn Clark

Hi Allison - As mentioned in the headnote of the recipe you can omit it - The chickpea flour helps to thicken the soup and lends a silky texture; if you prefer to omit it, just add all of the chicken broth to the soup at once. You could also substitute with an equal amount of cornstarch and proceed with the recipe as written. Best, The Milk Street Cooking Team

Milk Street Recipes

Asked Nov 23, 2023 by Josh G.

Can Potatoes Soak in Milk Before Mashing

Hi! Can I cut and soak the potatoes in the milk for several hours before making?

Answered by Lynn Clark

Hi Josh - Although we didn't specifically test this, we probably wouldn't recommend it. This recipe is based on a pretty specific balance of potatoes to liquid to achieve the proper texture. The concern is that, while soaking, too much starch would be released from the potatoes causing the milk mixture to be too thick and gluey. Best, The Milk Street Cooking Team

Milk Street Recipes

Asked Nov 18, 2023 by John G.

Smores Bars Meringue Texture and Weeping

I just made the Smores Bar recipe recently featured on Milk Street TV. This was also my first time making a meringue. I'm curious what the texture is supposed to be for the meringue. I used a stand mixer for about 5 minutes and used a torch to toast the top. The meringue has held its height/shape and has an airy whipped cream/coolwhip texture (that doesn't melt). I'm just making sure that is how it should be rather than a bit more solid like marshmallow. Update: In addition to the texture question, I stored them in an airtight container in the fridge overnight and I am now noticing they appear to weeping syrup from the meringue layer and have deflated slightly. Any suggestions to prevent this would also be helpful.

Answered by Lynn Clark

Hi John - The meringue texture should be light and flowy more like the topping to a lemon meringue pie than a marshmallow. Unfortunately, weeping can be an issue with meringue. Was your meringue whipped to stiff peaks? Sometimes if it’s under beaten it is more prone to weeping. Also, when browning the meringue, try not to use too high heat or brown too much. The shock of the high temperature can cause the sugar in the meringue to seize and leach out water. The less of the meringue that gets heated, the less weeping will occur. So swirling the meringue into peaks and just browsing the tips will hopefully minimize weeping Best, The Milk Street Cooking Team

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Asked Nov 16, 2023 by Robert R.

Missing Roasted Acorn Squash Recipe Step 1

You are missing some initial steps (e.g. how to best roast the squash) in this recipe. https://landmark-pulse.live/recipes/roasted-acorn-squash-orange-pumpkin-seed-vinaigrette%3C/p%3E%3Cdiv class="QaQuestionCard_answer__1U6df">

Answered by Lynn Clark

Hi Robert - Yes, this recipe is missing Step 1, I believe it's because this is one of three similar recipes for roasted acorn squash. I've included the instructions below: Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, rub the cut sides of the squash halves with 1 tablespoon oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place the halves cut sides down and roast until a skewer inserted into the squash meets no resistance, 30 to 35 minutes. Thank you for bringing this to our attention. We will make sure to fix the recipe online. Best, The Milk Street Cooking Team

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Asked Nov 08, 2023 by Lindsay P.

Can No-Fry Eggplant Parmesan Be Frozen Before Baking

Can I make ahead and freeze then bake

Answered by Lynn Clark

Hi Lindsay - We actually did a version of this recipe for our Freezer Door Meals feature on social media. Here is a link to the video and Rosie's defrosting instructions on Facebook. Best, The Milk Street Team

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Asked Nov 06, 2023 by Cathy S.

Baked White Beans and Sausages Covered or Uncovered

Has anyone made this and did you leave the lid off during baking? It does not specify but says that evaporation is important. So I’m guessing no lid?

Answered by Lynn Clark

Hi Cathy - You are correct - the beans and sausages are baked \uncovered.\ Best, The Milk Street Cooking Team

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Asked Nov 02, 2023 by Brenda S.

Slow-Roasted Pork Shoulder Rosemary Amount Correction

The November December hard copy for this recipe lists 1/3 cup lightly packed fresh rosemary, the online version lists 2/3 cup lightly packed fresh rosemary. Which version is correct? Should the rosemary stems be discarded?

Answered by Lynn Clark

Hi Brenda - Sorry for the delay in getting back to you. The correct amount is 1/3 cup rosemary (leaves only). The recipe was updated as the magazine went to print and, unfortunately, never got updated in the web version. We will make sure it's fixed online. Thanks for bringing this to our attention! Best, The Milk Street Cooking Team

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Asked Oct 30, 2023 by Marla M.

Can Hot Water Pie Crust Be Used for Pumpkin Pie

The holidays are coming. Would the Hot Water Pie Crust featured in the "Pies of Yelapa" episode be suitable for a pumpkin pie? Thanks. Marla M.

Answered by Lynn Clark

Hi Marla - Although we haven't tested this, we think this should work since it's a similar-style of pie (custard-based). Let us know how it works out! Best, The Milk Street Cooking Team

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Asked Oct 27, 2023 by Robin G.

Can Basque Cheesecake Be Frozen

My traditional NY-style cheesecake freezes wonderfully. What about the Basque cheesecake recipe from Nov-Dec 2023. Thanks.

Answered by Lynn Clark

Hi Robin - We haven't tested this, but we assume it should work the same. Just make sure to wrap tightly to prevent absorbing any off flavors and thaw completely in the fridge before serving. Best, The Milk Street Cooking Team

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Asked Oct 26, 2023 by Daniel T.

Shortcut Paella and Spanish Chorizo Type

I'm looking at the Shortcut Paella recipe from the September-October 2023 issue. The first ingredient is "4 oz. Spanish chorizo, casings removed, halved lengthwise and thinly sliced." Then the first step is to cook this chorizo for 5-8 minutes until lightly browned before adding all the other ingredients. My questions is, is this cured Spanish chorizo that you can eat straight out of the packaging without cooking (which makes me wonder about cooking it in step 1), or is it raw sausage that would obviously need to be cooked as described (but probably wouldn't hold its thinly sliced shape very well in the process)? Thanks!

Answered by Lynn Clark

Hi Daniel - Spanish chorizo is sold cured and smoked so, yes, it's already cooked. In this recipe, we are slicing and cooking it for 5 minutes in order to release some of the oil from the chorizo, which serves as the flavor base of the paella. Since the chorizo has such an abundance of oil in it, it won't dry out while it cooks for that short time. Best, The Milk Street Cooking Team

Recipe

Gâteau de Ménage (“Household Cake”)

Essentially the world’s biggest Danish, with subtler sweetness and a lighter crumb—a simple yeasted dough under a thin layer of lemony custard.

By Lawman JohnsonMay 21, 2026