Milk Street RecipesAsked 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 MoreAsked Oct 20, 2022 by Marianne A.
In your September 30th podcast, there was a question about why the final temperature of a baked good, cake or bread is not given in recipes even though it is more precise than color or touch. Christopher Kimball said that it was a great question. How about Milk Street starting to do this or to develop a general table of temperatures that can be used to judge when a cake or bread is ready. If you start that trend, other will follow and it will become more ubiquitous.
Thanks for listening
Answered by April Dodd
Marianne - in fact, we have already created this table! You can refer to this helpful guide to make informed choices about final temperatures for baked goods: https://www.177milkstreet.com/2017/10/unconventional-temps
Read MoreAsked Oct 17, 2022 by Carol K.
I absolutely love Milk Street. Do I have to buy a Roku streaming device to watch the two new shows you are airing? Please understand that technologically I am not savvy.
Thank you,
Carol Kent
Answered by April Dodd
Good question, Carol. You do not necessarily have to have a physical Roku device in order to enjoy Milk Street's two new shows on Roku. You can stream them from a computer via Roku's website (www.roku.com) and cast or manually connect your computer to a larger screen if you'd like. I hope that helps!
Read MoreAsked Oct 13, 2022 by Daniel W.
Quite often I have noticed that a recipe will list Yukon Gold potato as an ingredient. However, in the grocery store I often see yellow potatoes and gold potatoes. Are yellow potatoes, gold potatoes, and Yukon Gold potatoes different names for the same type of potato?
Answered by April Dodd
Excellent question, Daniel. Yukon golds are a cross between yellow potatoes (originally from South America) and white potatoes (originally from North America). In terms of its texture, it lands pretty squarely between a starchy russet and a waxy red potato. In other words, it's a great all-purpose, general-use potato that we love. However, it's not so dramatically different from a yellow potato or common gold potato that you can't easily use either of those any time we call for Yukon Gold.
-April D.
Read More 
