General

Answered by Lynn Clark

Hi Richard - How disappointing! Just want to make sure you lined the pan with foil and put your pan in the middle position? If you use a darker, older sheet pan and don't line the pan with foil and liberally spray with cooking spray, the cauliflower may scorch. Also, if the rack is too low and your oven heats from below this could cause it to burn. If you are already doing both of these things, I would maybe lower the temp by 25 degrees and see if that slows down the over browning. It's possible that your oven just runs a bit hotter than ours. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Jeanne - Vanilla extract is like salt in savory dishes, it just enhances the flavor of all of the other ingredients. So I would recommend, rather than replacing the vanilla, using another extract in conjunction with the vanilla. I think this will yield more balanced flavor overall. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Chris - I have to admit - I never do this. Other than a quick swipe with a soapy sponge to remove any grease (which I do think is important), I don't go very deep into cleaning the outside. However, if you do want to do it, I would follow the instructions here. Good luck! Best, Lynn C.

Answered by April Dodd

Hi Mary - great question! We love spatchcocking poultry, whether it's chicken, turkey or, yes, goose. Because a goose is a larger bird, just make sure your kitchen shears are definitely up to the task; if you're worried, turn to a sturdy, Western-style chef's knife to remove the spine. For cooking, you can treat it very much like a turkey, giving it a long cook at a fairly low temperature - I'd go with 350°F - though, because it's spatchcocked and will therefore cook a bit faster than a whole trussed-up bird, you may want to start it off higher (like 400°F) to accelerate browning of the skin before dropping the temperature down. To judge doneness, think of your goose like a chicken or turkey thigh - the dark meat, in other words - which means you're looking for a temperature of right around 175°F in the thickest parts of the goose leg and breast. And for flavor, you can take it in any number of different directions! Take a look at our Brown Ale Turkey for some great inspiration. - April D.

Answered by Lynn Clark

Hi Craig - Our recipe style is to provide weights for baking recipes - because we would really prefer that people weigh their dry ingredients for baking - and any ingredient you might purchase by weight (produce, meat, etc.). However, we've found that most folks don't have a scale at home and prefer volume measurements. Best, Lynn C.

Answered by Lynn Clark

Hi Georgina - You're right. Those settings are pretty general and don't always match up from stovetop to stovetop. Unless you have an infrared thermometer that would be pretty challenging to measure on your own stove and, likely, even variable from day-to-day. When reading recipes look for key words to help guide you - simmer, brown, sear, etc. These will give you a visual clue to look for to ensure that the temperature is not too high or low. Best, Lynn C.

Answered by Lynn Clark

Hi Joanne - I think a lot of people (including me!) are in the same boat this year. I've only got four guests - who have both white and dark meat preferences - so I am planning to do turkey parts. A turkey breast alone is also a great choice. If it's just the two of you and you'd like both white and dark meat, why not do a chicken? You could easily make smaller portions of some "Thanksgiving-traditional" sides to make it feel more familiar. We've got several great roast chicken recipes on the website that are easy to adapt to your personal flavor preferences (their current flavor profiles are not terribly Thanksgiving-like). Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Daniel - We haven't tried other cuts in our recipe for Ropa Vieja, but pork blade steak or country-style ribs would work here for pork. Pork butt would work too but that would take significantly longer to cook. For lamb, I'd probably go with the shoulder and, to keep it closer to flank for cook time, try to find boneless lamb shoulder chops. It's pretty likely cook times will be different here and, since we haven't tested it, I can't give specifics. Because of this, I would recommend a traditional version of the recipe rather than an Instant Pot version so you have more control over cook times and doneness. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Folks - Adam just sent us his recipe. Please find it below. Enjoy! Five C Quarantine Flan (Coconut- Cinnamon- Cardamom Cr.me Caramel.) 1 1/2 cups unsweetened coconut milk 3/4 cup milk 3/4 cup heavy cream Four egg yolks and two whole eggs 1/2 cup sugar One cup sugar One teaspoon of cinnamon 1/4 cup cold water Four to six cardamom pods Approx. 1/2 cup unsweetened coconut flakes Make caramel on stove: dissolve sugar in water and cook until browned and almost burnt. Take off stove and add a teaspoon of cinnamon and stir into the super-hot caramel.. (You can buy pre-made cardamom -cinnamon sugar from Milk Street on line to caramelize, but this will work as well.) Pour the caramel into the bottom of four souffle dishes. (There’s usually enough left over for two mini-souffl. dishes as well. The minis are fun to have for dieting spouses.) Using a whisk, beat the eggs and egg yolks with the sugar— you can use relatively little sugar with the egg yolks, since the coconut milk is naturally sweet. But not for too long -- just until it is a beautiful lemony yellow. Heat the coconut milk, whole milk and heavy cream in a pot. Stir in the husked cardamom pods and the coconut. Make the mixture hot and just steaming-smoking but not truly boiling. Pour the hot milks into the egg mixture ,beating all the while with the whisk to keep the eggs from cooking. Pour the egg and milk mixture, with the coconut and cardamom still in it, into the souffle cups with the cinnamon caramel hardened on the bottom. (If the mixture’s super-frothy, you can strain it through a sieve, which will leave the cardamom and coconut behind…in that case, mix them back in cup by cup. I never find this step—straining -- makes much difference, but some like to do it.) Put the soufflé's cups into a big baking dish with boiling water poured right up so that it comes to about a third of the way up each cup. Bake for approx. thirty minutes, or until set. Refrigerate. Unmold by running a sharp knife around the edge of each creme caramel and inverting onto a pretty plate. Scoop out the residual caramel, there’s always some, with the knife or spoon unto the flan. Serve with pleasure.

Answered by Lynn Clark

Hi Carrie - Most of the recipes in which you're seeing that off-center photo are from our new cookbook, Cookish. For some reason when these photos were transferred over to the website the website cropped the photos in this way rather than our usual format. Our photo and digital teams are working on fixing these photos as we speak! Best, Lynn C.