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Asked 2 days ago by Jerry W.
Do I need to scrape ribs out of shiitake mushrooms?
Answered by Elizabeth Mindreau
Hi Jerry - Clean the mushrooms using a minimal amount of water, wiping with a damp paper towel is good. Remove the stems and slice the stops as desired. You do not remove the ribs.
Read MoreAsked Sep 30 by JEANNIE M.
I collect cookbooks wish your cookbooks were in a binder that could be added to each year I really don’t want to buy a new book each year just to get the current years recipes.
Answered by Elizabeth Mindreau
Hi Jeanne - Thank you for reaching out. A binder is a really good idea for our Annual TV books. I will pass along your suggestion to see what our Editorial Team thinks of it. In the meantime, I see that you have an Insider Subscription which gives you access to all of our recipes, including the TV recipes. You could print the new recipes from each TV season and create your own binder, going forward. This would save you from having to buy a new book each year.
Read MoreAsked Sep 28 by Candace C.
I saw the German-Style Seeded Rye Bread prepared on Milk Street and would like more clarification on the type of pumpkin seeds to use - salted or unsalted. Also, do you recommend organic or non-organic? Would appreciate your input since I am anxious to try the recipe. Thank you.
Answered by Elizabeth Mindreau
Hi Candace - We use raw, unsalted pumpkin seeds for this. We happen to have organic, but it's not necessary for the recipe.
Read MoreAsked Sep 26 by Joshua F.
how should I substitute sweet potatoes for the puree in Browned Butter Sweet Potato Spoonbread? Our grocery store doesn't have the puree. Should I bake them, boil, microwave them? Draining? blender?
Answered by Elizabeth Mindreau
Hi Joshua - You'll find instructions for using sweet potato from scratch in the recipe headnote: If you prefer to use fresh, peel 1½ pounds orange-fleshed sweet potatoes, cut them into 1-inch chunks, cover and microwave on high until fully tender, about 5 minutes, stirring halfway through. Drain in a fine-mesh strainer for a few minutes, then mash until smooth and measure out 1½ cups for making the batter.
Read MoreAsked Sep 24 by FRANK E.
I have used the comments and ratings from other cooks when looking for new recipes. It appears that those comments are no longer a part of the recipe page. Is there a place to go to see them? It seems the effort for" improving" the website is going in the wrong direction..
Answered by Elizabeth Mindreau
Hi Frank - The recipe reviews should still be visible. Not all recipes have customer reviews so check around on the website for recipes that show black stars with their preview image, these are the ones that have reviews. Just click on the recipe and scroll down until you see the review.
Read MoreAsked Sep 15 by JENNIFER L.
Would like to serve at a coffee hour and wondering how well it holds up if made the day before. I have a feeling it doesn't. Can it be prepared the night before and baked the next morning?
Answered by Elizabeth Mindreau
Hi Jennifer - You can go ahead and make the cake the day before. It should be just fine.
Read MoreAsked Sep 14 by MARGARET B.
Would Jasmine rice work for the rice pudding recipe that appeared recently on Milk Street TV?
Answered by Elizabeth Mindreau
Hi Margaret - We don't recommend using jasmine rice for this recipe because it is a long grain rice - thinner than short- or medium-grain rice - and would break apart.
Read MoreAsked Aug 29 by Robin R.
Please advise on how to find a Recipe for crème brulee-searched for cream brulee then for custards and was told no results- I had this issue when I search of other recipes- Any guidance on how to fine a recipe would be great- So far Milk Street is proving not too be that easy compared to other recipe source I have subscriptions to
Answered by Elizabeth Mindreau
Hi Robin, Thank you for reaching out. Our website search function is sensitive to specific accents on recipe names. We are aware that this can make searching for recipes problematic and are working on changing this. In the meantime, you can copy and past the official name of the recipe - Cold-Oven Crème Brûlée - into the search bar. We appreciate your patience as we work some kinks out of our website.
Read MoreAsked Aug 25 by BECKY F.
I am a big fan of Milk Street recipes and find myself printing out A LOT of them. It would be really helpful if you could include a picture of the finished dish on the printable recipe. It really helps to remind me what the dish is supposed to look like, as opposed to how mine turns out! Thanks for all the good work you do, and keep those great recipes coming!
Answered by Elizabeth Mindreau
Hi Becky, Including an option to print with the recipe photo is a good idea. I've passed along your comment to our Web Team for consideration. Thank you.
Read MoreAsked Aug 24 by Karen W.
How can I sub gluten free flour — King Arthur measure for measure — for all purpose flour?
Answered by Elizabeth Mindreau
Hi Karen, Thank you for reaching out. We are not qualified to provide advice on dietary replacements. That said, one-to-one GF flour substitutes, like King Arthur's, are meant to be used as exact substitutes, you shouldn't have to change anything. This is from their website: "No need to mix together many different flours as most gluten-free recipes require; simply substitute our blend instead."
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