Category Archives: Recipe

Episode 60: Steak

Do you fantasize about flanks and skirts and pan sauces mounted with butter? That makes three of us. This week on Spilled Milk, we’re making our dreams come true in broad daylight, at lunchtime, as we cook and share tips for two of our favorite steaks: the skirt and the ribeye (sorry, flank lovers; we only have so much stamina). Back by popular demand: on-mic chewing!

J. Kenji Lopez-Alt’s oven-to-stove steak method:

Episode 59: Pancakes

Molly and Matthew are trapped in the kitchen cooking pancakes while you’ve already started eating breakfast. Join us for another syrup-drenched episode; just don’t call us Short Stack. Recipes: Buttermilk pancakes; cornmeal pancakes.

Cook’s Illustrated Buttermilk pancakes

For Matthew’s cornmeal pancakes, follow the recipe for buttermilk pancakes but replace about half the flour with stone-ground cornmeal such as Arrowhead Mills.

Episode 58: French Toast

Stale bread + nostalgia = French toast. Molly and Matthew dredge up hazy, eggy memories; then it’s a present-day smackdown between Molly’s artisan approach and Matthew’s diner-style delights. Recipe: French toast x2.


Matthew’s version of Cook’s Illustrated’s French Toast

From “_A Homemade Life_”:

_Look for bread with a soft, light crumb, and not too dense. Supermarket French bread works well._

3 large eggs
1 cup whole milk
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Pinch of freshly ground nutmeg
Canola or other flavorless oil, for frying
6 to 8 slices day-old bread, cut on the diagonal, about 3/4 inch thick
Pure maple syrup, for serving

Break the eggs into a wide, shallow bowl or, as my dad did, an 8-inch square Pyrex dish. Whisk the eggs to break up the yolks. Add the milk, sugar, vanilla, salt, and nutmeg and whisk to blend.

Place a heavy large skillet–preferably cast iron–over medium-high heat, and pour in enough oil to completely coat the bottom of the skillet. Let the oil heat until you can feel warmth radiating from it when you hold your hand close to the pan. To test the heat, dip the tip of a finger into the egg mixture–not the oil!–and flick a drop into the oil. If it sizzles, it’s ready.

Meanwhile, when the oil is almost hot enough, put 2 to 3 slices of bread into the egg mixture, allowing them to rest for 30 seconds to 1 minute per side. They should feel heavy and thoroughly saturated, but they shouldn’t be falling apart. Carefully, using tongs, places the slices in the skillet. They should sizzle upon contact, and the oil should bubble busily around the edges. Watch carefully: with hot oil like this, the slices can burn more quickly than you would think. Cook until the underside of each slice is golden brown, 1 to 2 minutes. Carefully flip and cook until the second side is golden, another 1 to 2 minutes. Remove to a plate lined with a paper towel, and allow to sit for a minute or two before serving.

Repeat with the remaining bread. If, at any point, the bread starts to burn before it has a chance to brown nicely, turn the heat back a little. You want to keep it nice and hot, but not smoking.

Serve hot with maple syrup.

Yield: 6 to 8 slices, serves 2 to 3

Episode 55: Broccoli

Notes from a broccoli bender: Cruciferous, by Calvin Klein. Dinosaur Trees. The case of Florets v. Stalks. Recipe: Roasted Broccoli and Shrimp. Note: Mildly NSFW.

Clark’s Roasted Broccoli and Shrimp
, via The Wednesday Chef:

LadurĂ©e Hot Chocolate and Matthew’s Hot Cocoa (recipes from Episode 54)



_We recommend a high-fat, natural (not Dutch-processed) cocoa powder such as Penzey’s or Scharffen-Berger._

2 tablespoons natural cocoa powder
2 tablespoons sugar
6 to 8 ounces whole milk, heated to just bubbling on the stove or in the microwave

Stir together the cocoa powder and sugar in a mug. Add a splash of milk and continue stirring until a thick paste forms. Continue adding milk and stirring until the cocoa is rich and well-blended, 6 ounces for extra-rich cocoa and 8 ounces for classic, mini-marshmallow-oriented cocoa.

Yield: 1 serving

Episode 52: Apples

Hey there, Honeycrisp. You can be our Aunt Rachel anytime. Join us as we get down to the core of our state fruit. Recipe: Whole Wheat Apple Cake.

Whole Wheat Apple Cake from The Wednesday Chef:

Banh Mi (Recipe from Episode 51)

Adapted from Andrea Nguyen

Please refer first to Andrea Nguyen’s Master Banh Mi Sandwich Recipe. The only thing we’ve done differently is substitute nuoc cham for the Maggi/soy sauce.

1 Vietnamese baguette, supermarket demi-baguette, or 7-inch length of light, not-too-chewy baguette
Flavorful meat or tofu of any kind
Nuoc cham (see Andrea Nguyen’s recipe)
Long English or Asian/Persian cucumber, cut into thin strips
1 jalapeño pepper, sliced into rings
Daikon and carrot pickle (yep, Andrea’s recipe again)
cilantro sprigs, roughly chopped

Cut a slit into the bread lengthwise and open it up like a book. Spread the bottom surface lightly with mayonnaise. Add the meat and drizzle with nuoc cham. Add vegetables to taste.

Yield: 1 serving.

Som Tam (green papaya salad) and Larb Gai (Thai chicken salad) (recipes from episode 48)


For the salad:
1/2 green papaya
3 long beans, cut on the bias into 2-inch lengths
2 scallions, white parts only, sliced very thinly
1 bird’s eye or Thai chili, some seeds removed, sliced very thinly
10 cherry tomatoes, halved (optional)
2 Tbsp. salted peanuts, coarsely chopped

For the dressing:
2 Tbsp. Thai fish sauce
2 Tbsp. lime juice
1 Tbsp. palm sugar or golden brown sugar

Cut off a thin slice at one end of the papaya, and stand it upright, cut side down, on a cutting board. Using a thin, sharp knife and following the curve of the papaya, cut away its skin. Cut the papaya in half lengthwise, and scoop out and discard the seeds. Set aside one half of the papaya for later use. Using a julienne peeler, shave the second half into long, thin strips. Put the prepared papaya in a serving bowl. Add the long beans, scallions, chili, and tomatoes, if using, and toss to mix.

In a small bowl, whisk together the fish sauce, lime juice, and sugar. Toss with the papaya mixture to taste. Top with peanuts.

Note: This salad can be assembled and dressed up to 1 hour ahead of time. Chill until ready to serve.

Yield: 4 servings (as a side dish or first course)


1 pound boneless, skinless chicken thighs (or ground chicken, if you can get decent ground dark-meat chicken, like at a butcher shop or Whole Foods)
1/2 cup thinly sliced shallots
2 tablespoons sliced scallions
2 tablespoons fish sauce
3 tablespoons lime juice from 1 to 2 limes
1 teaspoon crushed red chile flakes
2 to 3 tablespoons toasted rice powder (see recipe below)
cabbage leaves

1. If you’re using chicken thighs, place them in a food processor and pulse them until well ground but not quite paste, about ten one-second pulses.

2. Heat a skillet or wok over medium-high heat. Add the ground chicken, shallots, scallions, red pepper flakes, fish sauce, and lime juice. Cook, stirring occasionally, until the chicken is cooked through.

3. Turn the larb out into a bowl and cool for at least ten minutes. Stir in rice powder and additional lime juice to taste. Serve with cabbage leaves for wrapping.

Yield: 3 to 4 servings

Makes about 3 tablespoons

Place a dry skillet (not nonstick) over medium heat. Add 1/4 cup Thai white sticky rice (preferred) or jasmine rice. Toast the rice, stirring and shaking the pan occasionally, until the rice is golden-brown and smoking slightly, 10 to 15 minutes. Cool to room temperature and grind to a very fine powder in a spice grinder or coffee grinder (you can also use a heavy-duty mortar and pestle).

Episode 47: Lettuce

Oh NOOOOOOOOO! There’s a severed head in the crisper drawer! Either we’ve been sampling from Molly’s adolescent-era stash of Stephen King novels, or this week’s topic is lettuce. Tune in to find out. Recipe: Stir-Fried Chicken in Lettuce Cups.

Stir-fried Chicken in Lettuce Cups from Rasa Malaysia:

Rosemary Lemonade; Egg Cream (Recipes from Episode 43)

Adapted from “Ciao Thyme Catering”:

For rosemary syrup:
2 cups water
1 cup granulated sugar
Leaves from 6 (6-inch) sprigs fresh rosemary, stems discarded

To assemble:
1 batch rosemary syrup (about 1.5 cups)
1 cup fresh lemon juice
2 cups ice cubes
4 cups sparkling water, plus more to taste
Vodka (optional)

To make syrup:

In a medium saucepan, combine water and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil for 10 minutes. Remove from heat, stir in rosemary leaves, and set aside, covered, for exactly 10 minutes. Strain syrup through a sieve into a measuring cup or small bowl, discarding leaves. Cool to room temperature before using. (Note: Syrup will keep, covered and refrigerated, for a long time.)

To assemble:

Stir together all ingredients in a large pitcher. Taste; add more sparkling water, if needed, or mix with vodka to taste. Pour into glasses filled with ice.

Yield: about 2 quarts


3 tablespoons milk
3 tablespoons chocolate syrup
1/2 cup seltzer or club soda

Stir together the milk and chocolate syrup in a tall, chilled glass until well combined. Slowly pour in the seltzer, stirring vigorously in a circle, until a creamy foam fills the glass. Drink with a straw.

Yield: 1 serving