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Asked Aug 24, 2020 by Susan L.
I made your Pour in the Pan Pizza in your last magazine. FAB U LOUS!!! I'll be making it again and again. At any point can the dough be frozen and saved for other times to top and bake?
Answered by Lynn Clark
Hi Susan - I checked with Diane Unger, the recipe developer and our Director of Recipe Development and, because this dough is so wet, she doesn't advice freezing it. Best, Lynn C.
Read MoreAsked Aug 19, 2020 by Lula G.
Which one of your cookbooks has the recipe for the Walnut pie/tart that was featured on the television series?
Answered by Lynn Clark
Hi Lula - You can find the recipe for our French Walnut Tart in our Season 3 TV Companion book. It also appeared in our November-December 2018 issue of the magazine. Finally, you can also access the recipe on our website. I’ve included a temporary link to it here. Happy cooking! Best, Lynn C.
Read MoreAsked Aug 17, 2020 by Marie N.
Help! I have an abundance of hot banana peppers, poblano chiles, and jalapeños. Could you suggest ways to use them? Most recipes require just 1-2 and I have bags! I'm at a particular loss for using the hot banana peppers. Or if there are good ways to preserve/freeze them. Thanks.
Answered by Lynn Clark
Hi Marie - Here are some ideas: Pickling - This is an especially good option for the banana peppers. Use them on sandwiches, in salads, on pizza, or for nachos. Freeze - You can chop and freeze peppers for future cooking. I would chop, spread on a sheet tray, then freeze. Once they are frozen you can transfer into small zipper-lock freezer bags. They will lose much of their crunch, though, so I would only recommend using them in cooking where you are hoping to soften them anyway. You could also use these to make hot pepper jelly. Drying - This is a little bit more complex, but could be a fun project. The easiest way to do this is with a food dehydrator. They \can\ be dried in the oven on a very low temperature, but it can take days of having your oven on continuously to do that. You can also string them up and let them dry outside in the sun. Follow the instructions here. Here are some Milk Street recipes that could help "deplete" your abundance as well! Pickled Chiles Cilantro-Jalapeño Adobo Sauce Guatemalan Salsa (Chirmol) Good luck! Best, Lynn C.
Read MoreAsked Aug 10, 2020 by Jimmie B.
I purchased your Hot Honey and would like a recipe for an appitizer, maybe bread to go with it.
Answered by Lynn Clark
Hi Jimmie - We don't have any appetizer recipes per se, but I think the hot honey pairs well with cheese - brie, goat cheese, parmesan, ricotta. It's also nice with roasted vegetables. You could combine the two into a toast or a tart. Top slices of toasted bread with roasted broccoli, ricotta, and drizzle with hot honey. Or make a butternut squash tart with sage and parmesan and drizzle with hot honey after it's baked. We also love it drizzled over fried chicken or in a spicy vinaigrette. I think it would be great in this tomato and watermelon salad as well. Good luck and enjoy your hot honey! Best, Lynn C.
Read MoreAsked Aug 05, 2020 by Anthony T.
Specific to the Lemony Orzo with Chicken and Arugula. If I scale up to 32oz of chicken, from 12oz. How much more time, if any, is required to cook protein through under pressure? Any negative impact on Orzo?
Answered by Lynn Clark
Hi Anthony - We haven't tested this recipe using 2 pounds of chicken so I can't give a definitive answer. However, I am sure that the additional chicken will not only affect cooking time but also the texture of the orzo and the overall dish since it will add more water (from the chicken) which will throw off the balance of the ingredients. These Instant Pot recipes with grains and pasta have a \very\ delicate balance of liquid-to-solid ratio so I imagine it would require a fair amount of testing to get it just right. Sorry I can't be more helpful! Best, Lynn C.
Read MoreAsked Aug 05, 2020 by Garth H.
So I have a question regarding vegetables and freezing them. Mostly I am tired of buying produce and have it go bad before I use them. I was curious if things such as chopped Romain, onions, or celery can be frozen to be used later. I know it seems odd but i just grow weary of going to chop things to find it’s bleh. Thanks!
Answered by Lynn Clark
Hi Garth - You can freeze chopped onions and celery (carrots and peppers too for mirepoix or sofrito) as long as you are going to then use them in cooked applications. The freezer causes ice crystals to form which will break down the cell walls of the vegetables and soften them more than you would like if eating them raw. Since they will soften as they cook anyway, they should be fine for cooked applications. On that same note, I wouldn't advise freezing lettuce since the breakdown that occurs with lettuce is even more evident and will turn most lettuces slimy in the process. One exception might be kale but, again, I would probably only recommend it if you were going to then cook it. Hope that helps! Best, Lynn C.
Read MoreAsked Jul 23, 2020 by Haruko N.
I just made the Japanese Potato Salad recipe. The directions did not say to add either the mayonnaise or the egg. I do not want to sign up for a subscription if the recipes are not reliable.
Answered by Lynn Clark
Hi Haruko - In Step 3 of the recipe for Japanese Potato Salad the instructions for adding the mayonnaise and egg read as follows: Transfer the vegetable mixture to a fine mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes. Add the mayonnaise, ham, whole egg and yolk and the sugar. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled. I hope that helps for next time! Best, Lynn C.
Read MoreAsked Jul 09, 2020 by Donna B.
Looking for the recipe for a tomato salad using tasteless supermarket tomatoes with sumac discussed on your weekly radio show of 7/4/2020. Where may I find it?
Answered by Lynn Clark
Hi Donna - You can find the recipe for Tomato-Herb Salad with Sumac here. Best, Lynn C.
Read MoreAsked Jul 07, 2020 by Mark T.
I just saw this shortcut in "Prune" so had to try it out. Just cook the pancakes on one side at low temperature so that it browns but until the bubbles pop then put on a sheet pan and finish for about two minutes in a 400 degree oven. The results are amazing. Flipping makes them tougher.
Answered by Lynn Clark
Hi Mark - Cool idea! I bet you can make a lot more pancakes that way too. Good for when you've got a crowd for breakfast or brunch. Thanks for sharing! Best, Lynn C.
Read MoreAsked Jun 22, 2020 by Gary H.
I've purchased four of your books, plus have the last 6 magazines. I've also watched most of your cooking classes. Let's say I want to make a kale-chicken recipe, how would you recommend that I look for a recipe that fits this criteria among all of the books/magazine I have? I know that I can search for "kale" in your search engine and it will give me a lot of recipes, but then how do I find that particular recipe in one of the books? Please help.
Answered by Lynn Clark
Hi Susana - Thanks for your question! At this point we don't have a master index (though most recipes can be found on the website). If you find a recipe in the website search, at this point, you would have to then look it up in the indices of the various cookbooks. Having a master index is a great idea, however, and I will pass that along to our editorial team. Thanks for letting us know! Best, Lynn C.
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