GeneralAsked Dec 30, 2020 by Ruth K.
I often see something interesting and am not sure if it's something new or something I've already printed in the past. I sure wish all recipes indicated date posted.
Answered by April Dodd
Ruth - thank you for this feedback! We will take it into account. In the meantime, though this won't solve your problem for all recipes, any recipe that was included in an issue of our magazine will clearly say which issue (for example, "appears in January/February 2021"), just under the title of the recipe. Also, when searching for recipes, you can also refine your search by clicking on the down arrow next to "All Recipes" when on the main recipe page and selecting a category or cookbook that interests you. CookISH is our most recent cookbook, with Fast & Slow preceding that, then New Rules, then Tuesday Nights. I hope that helps you keep track of what is new to you! -April D.
Read MoreAsked Dec 27, 2020 by Patricia M.
Found a new tea at Tuesday Morning and wished I'd bought all they had as it's no longer in stock. Tea is mixture of ginger, moringa, hibiscus etc. Reading on moringa--it seems a great food source in many forms. Its leaves, seed pods, and root are eaten in SE Asian cuisine. Can anyone on here tell me what the leaves in particular taste like? Thanks ahead of time.
Answered by April Dodd
Patricia - I'm glad you found a new tea you love! Fresh moringa leaves taste kind of like arugula: they have a little peppery-spiciness to them. When dried and ground, moringa leaf powder tastes somewhat like matcha: very grassy, with a touch of bitterness. We haven't spent much time with moringa in our development kitchen, so this is just speaking from personal experience - but I hope it helps! - April D.
Read MoreAsked Dec 27, 2020 by Carrie G.
Hi, I see many recipes like this one https://www.177milkstreet.com/recipes/orecchiette-with-sausage-and-chard that call for "sweet or hot Italian sausage, casings removed". Since I always have ground sausage in the freezer, would that make for a decent substitute? Would I need to add any extra flavor to make the recipe work? My January goal is to use up everything in my fridge/freezer/pantry and do as little shopping as possible!
Thanks,
Carrie
Answered by April Dodd
Carrie - if you have ground sausage (i.e., sausage meat without a casing), then you are already one step ahead! You can go ahead and use that sausage (once thawed, of course), without needing to add any extra flavor. We simply give this recommendation to clarify that you don't want sliced or whole casing-bound sausage. - April D.
Read MoreAsked Dec 27, 2020 by Patricia M.
Am a longtime recovering alcoholic and thus don't keep any spirits around the house. Recently read a recipe for lemon couscous I want to try but it calls for 1/2 cup dry white wine. I know the alcohol burns off--that's not the point. I don't care to be around any spirits. Anybody got experience with a good substitute? Thanks for your time.
Answered by April Dodd
Patricia - you definitely have easy options to replace alcohol in the type of recipe you're referring to. (Is this a Milk Street recipe? I don't believe we use white wine in any of our couscous recipes, but please let me know if I'm mistaken.) As with any time we think about substitutions, the first step is to consider the work that the ingredient in question is doing. In this case, a dry white wine is contributing moisture content, plus a good amount of acidity and mild sweetness. So, for a substitution, you'll want something that does that same job. There is an easy option here: try 1/3 cup water, plus a couple of tablespoons of lemon juice or white wine vinegar, plus a teensy bit of honey whisked in, will be a perfect replacement. Give that a try and let us know how it comes out! - April D.
Read MoreAsked Dec 23, 2020 by Bruce A.
When I began visiting Cozumel, there was a black bean side that I just loved. I have since gone there, but now all the restaurants use pinto beans. These refried black beans were black and had a pasty texture. It was stiff enough that you could form peaks in it with your fork. I have been scouring the Internet, but all the refried beans that use black beans are all soupy, not black and pasty. Is someone out there have a recipe for these fabulous refried beans?
Answered by April Dodd
Bruce - this is likely not precisely what you had in Cozumel, as our recipe was inspired by travels to Oaxaca, nearly 1,000 miles west, but check out this refried bean recipe, which uses black beans. Texture-wise, I think it will have what you're looking for: a creamy thickness that's great for spreading, or simply sprinkling with cotija cheese and cilantro and serving as a side. Let us know how it compares! - April D.
Read MoreAsked Dec 22, 2020 by Rochelle M.
My husband and I got introduced to Milk Street by watching the episodes from the first season that were available on Amazon Prime Video. It inspired us to sign up, so we could keep watching the later seasons.
I’m easily able to watch the episodes on my computer and tablet, but that’s just me watching by myself. How can I watch them on my TV, so that we can both watch together?
I can’t find the AirPlay or Chromecast button on the video player when I watch on the site. Either of those would work. So would a dedicated Milk Street app for Apple TV, or some other smart TV device.
Watching together, and then cooking together, is our whole inspiration for subscribing. Surely there must be a way to do that, that isn’t the two of us huddled around a small (for two people) tablet?
Answered by April Dodd
Rochelle - thanks for getting in touch. We're glad to hear that Milk Street TV has been a source of inspiration for you! We don't have Chromecast or Airplay buttons built into our video player platform, and unfortunately we also don't have a dedicated app for this. So, in the short term, the easiest way for you to be able to watch on a larger screen is simply to plug your laptop or tablet into your TV with an HDMI cable. I have also reached out to our TV team to see if there are higher-tech solutions and will get back to you with any updates soon. - April D.
Read MoreAsked Dec 21, 2020 by Shelly R.
Do you hold any online cooking classes geared specifically toward kids? Like for 12+ year olds?
Answered by April Dodd
Shelly - thanks for getting in touch! Occasionally, we do offer livestream public cooking classes with kids specifically in mind, though we don't have any on our calendar right now. That said, many of our classes are a great fit for adventurous and aspiring young cooks, even if they're not created exclusively for kids. Our 60 Minute Spice Master class, for instance, is an awesome introduction to spices for any age. You can see that class, and others, on our livestream class calendar, here. - April D.
Read MoreAsked Dec 20, 2020 by Ann T.
Many of your Milk Street recipes call for various types of peppers. I am a fan, but my family, not so much. They don’t care for “hot” spicy. Is there something you recommend to substitute for that layer of flavor? Thank you!
Answered by April Dodd
Ann - great question! Any time we think about substitutions, the first step is to think about the "work" that any ingredient is doing in a recipe. A chili pepper will bring some heat, of course, but depending on which techniques are used and whether the chili is fresh or dried, it might be used to thicken a soup, add crunch to a salad, or something totally different. That said, a good jumping-off point for replacing spicy peppers is to look to sweet peppers. Use a red bell pepper to replace red chilies, like Fresno, since they share a fruity flavor profile; turn to a green bell pepper instead of green chilies, like jalapeño or serrano, as they all have a nice minerally, vegetal quality. Instead of dried chili flakes, sweet paprika is often a good option. If your family can tolerate mild heat, I'd play around a bit with Aleppo pepper, which has a mild heat and fruity flavor that won't overwhelm. If you are wondering about specific recipes where you want to replace a hot pepper, let me know and I'll be happy to work through the substitution puzzle with you! - April D.
Read MoreAsked Dec 20, 2020 by Grayson B.
I have not received my 2 Cookish Books and 2 Tuesday Night Books that I ordered in August on Account # 00000369793. I have paid for them and would have liked them for Christmas gifts but guess that got fouled up. Please advise?
Answered by April Dodd
Hi Grayson - I have forwarded your message over to our store team. They will be in touch with an update about your orders; please stay tuned! - April D.
Read MoreAsked Dec 18, 2020 by Jennifer O.
I have noticed that a lot of recipes start with sautéing vegetables in extra virgin olive oil before adding the rest of the ingredients. I was always under the assumption that EVOO was more of a finishing oil and that heat has a negative impact on its flavor. I asked my culinary instructor about this and he agreed that one should avoid using EVOO as a cooking oil. Is there a reason that the chefs at Milk Street use EVOO in this fashion? I am really curious about this.
Thank You!
Jennifer
Answered by Lynn Clark
Hi Jennifer - After speaking with our Recipe Editor, I think I can clarify the confusion. You are absolutely right—high heat blunts or kills the nuances of EVOO—and for that reason, we never use top-shelf EVOO for cooking. And we don't use it in applications where really high heat is needed because of its low smoke point. So, if we do call for it to sauté vegetables or cook meat, we usually only do so at medium or medium-high heat. Sometimes we make these decisions when we are going to use oil to both cook and finish a dish and don't want to call for two different types of oil in one recipe. That being said, if you've only got the good stuff at home (lucky you!), feel free to substitute with a neutral oil, like grapeseed oil, for sautéing. I hope that helps! I was confused too. Best, Lynn C.
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