CookingAsked Dec 04, 2022 by Joshua H.
So I went down the Helen Corbitt rabbit hole because of her million dollar dip recipe. I got her first cookbook and tried some of the other dips in it. One of them which caught my eye was the Pate Beau Monde, so I got some of the spice mentioned and mixed it up. It was meh, probably never going to make it again but I now don’t know what to do with the rest of the seasoning. I emailed Spice Islands and cruised their recipe section on their website but they were so unhelpful I was almost impressed. Do you have any idea what the heck I can do with this stuff? For everyone who has never tried it just imagine celery salt with sugar mixed in. Oh yeah, here is Mrs Corbitt’s recipe.
6 oz cream cheese
4 T cream
2 1/2 t Beau Monde
1/4 t thyme
1/4 t Marjoram
1/4 t summer savory
2 T parsley, finely chopped
mix everything together thoroughly and chill for several hours before serving.
Answered by Elizabeth Mindreau
Hello Joshua,
According to a vintage Spice Islands booklet, you can use the Beau Monde spice blend to season steaks, fish and poultry before grilling or broiling. They suggest using 1 teaspoon of the spice blend per pound of meat. Of course, you can adjust the amount according to your taste preference. You can also find a recipe online for Ernest Hemingway's favorite hamburger which includes 1/2 teaspoon of Beau Monde seasoning.
Best,
The Milk Street Team
Read MoreAsked Nov 24, 2022 by Robert S.
Hello,
I like the bib aprons that are worn by the MS Team on television for Season 6. Are they be available for purchase?
Thx.
Answered by Lynn Clark
Hi Robert -
Sorry for the delay in our response. We wear the Hedley & Bennett essential apron in olive green on the TV show this season. You can find it here.
Best,
The Milk Street Team
Read MoreAsked Nov 21, 2022 by Robert S.
Hello,
At the end of the Thanksgiving Special Podcast (episode #631), Chris Kimball talked about how one of his favorite Thanksgiving traditions is making his whole wheat soda bread. Would Chris be willing to share that recipe?
Thank you and happy Thanksgiving.
Answered by Elizabeth Mindreau
Hello Robert,
We apologize for the delay in responding to your query about the soda bread. You can find the recipe at this link
Recipes From Our 2022 Thanksgiving Potluck
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 10, 2022 by Craig B.
Hello Milk Street Friends,
I just did a search and didn't see any cranberry sauce recipes on Milk Street. Do you have any or if not do you have any cranberry sauce suggestions? I always love to try new things with my cranberry sauce. I did one with red zinfandel and one with ginger and apple, and I loved those, but I am always looking for something new. Thanks,
Craig
Answered by Elizabeth Mindreau
Hello Craig,
We do not currently have any cranberry sauce recipes, but it sounds like you are making some good ones. The internet is full of recipes. The New York Times Cooking website has a lot of good information, but you have to be a subscriber to access it. Free websites like Food52 and TheKitchn are also good sources for new ideas.
Best,
The Milk Street Team
Read MoreAsked Nov 07, 2022 by Michael C.
I currently own, several stainless steel, and cast iron skillets. My missing player is a non-stick. What would you recommend as a solid good non-stick skillet. I don't want the most or the least expensive version - just a good solid non-stick skillet.
Thanks
Answered by Elizabeth Mindreau
Hello Michael,
We recommend that you take a look at the New York Times product review website Wirecutter or the Serious Eats website for good information on non-stick skillets.
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 Nov 02, 2022 by Leta D.
I just finished filling out the survey about books that I might be interested in buying and one title that wasn't there and I'd really like to see is: Cooking with Ancient Grains.
Answered by Elizabeth Mindreau
Hello Leta,
Thank you for filling out the book survey. We will pass your suggestion along to the Editorial Team.
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
Read MoreAsked Oct 20, 2022 by Charles T.
In the recent Milk Street publication I am looking at the Baralo Braised Beef Short ribs recipe tells us to look at there "Head Note' for an explanation of the wine? Pardon my ignorance but in my 70 years reading recipes this is the only reference to a head note i have seen. I researched the term and each reference led me to the term being a legal term used by lawyers. I am a simple cook and not a legal scholar. Is there not another term or mechanism you could use to explain what things like Barola are? Many of the ingredients in some of your recipes are difficult if not impossible to obtain...Barolo wine is one of those ingredients.
Answered by Elizabeth Mindreau
Hello Charles,
In food writing, a headnote is the information found at the top of a recipe. It is used to introduce special ingredients, techniques or other information about the dish to be prepared. The website Food52 has a fascinating article telling the history of the use of headnotes in recipe writing. The article is called "Recipe Introductions Matter. Here's Why." Feel free to substitute a Cabernet Sauvignon or Zinfandel for the Barolo.
Best,
The Milk Street Team
Read More 
