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SLOW-ROASTED PORK SHOULDER WITH FENNEL, GARLIC AND ROSEMARY Online hard copy discrepancy

Brenda S. (Q&A ID 9897)Brenda S. (Q&A ID 9897)
in Milk Street Recipes

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?

Comments

  • Lynn C. (Q&A ID 662)Lynn C. (Q&A ID 662)

    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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