General

Answered by Lynn Clark

Hi Joshua - You could make a blueberry-based sauce to go with meat - duck and pork, in particular would pair well with it. Here is an example from The NY Times. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi William - Our favorite way to use is for braising; thin the mole with stock or water then braise chicken legs, pork shoulder or other protein (and reduce any remaining braising liquid into a thicker finishing sauce). Or, simply dilute with water or broth for a quick sauce for enchiladas or drizzling on nachos with some crema, cotija and crunchy sliced radish. Try this in our Oaxacan Chicken with Green Mole; simply use this jarred mole instead of the puree in the recipe. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Josh and Linda - We do provide weights for all of our baking recipes. For savory recipes we provide weights if an item is sold by weight (some produce, meats, cheeses, etc.), otherwise we provide a volume measurement. The majority of recipes in the U.S. are published using volume measurements since most Americans don't use or own a kitchen scale. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Tonya - If you're making something that is cooked you could add ground coriander when you add garlic, onion, or spices. Coriander is the seed of the cilantro plant so their profiles will be similar however, when dried and ground, the flavor isn't as potent. Also, instead of substituting with just fresh parsley, add a a splash of lemon or lime juice. Cilantro has a grassy flavor with citrus notes so the grassiness of parsley combined with the citrus juice can replicate it better. And, depending on the dish, you could also substitute with basil or, if you can find it, Thai basil. Both of these would be good in southeast Asian dishes or tomato-based Mexican dishes. Good luck! Best, The Milk Street Cooking Team

Answered by Matthew Card

Zuni Cafe by Judy Rodgers Spice: Arabic Flavors of the Mediterranean by Anna Sortun Cooking by Hand by Paul Bertolli The Last Course by Claudia Fleming

Answered by Lynn Clark

Hi Karen - 2% milk and whole milk are so close in fat percentage (American whole milk is 3.25%) that we don’t think it makes much difference in most recipes. However, if you feel like you want to add a little extra milk fat, a couple of tablespoons of half-and-half should do it. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Donna - We haven't baked with coconut sugar much here at Milk Street and baking with sugar alternatives can be tricky, but coconut sugar works pretty well in a 1-1 substitution for white, granulated sugar as long as you manage your expectations. To understand the pitfalls of baking with coconut sugar, it’s important to understand the traditional role of sugar in baked goods. In addition to providing sweetness and flavor, refined sugar helps create structure, moistness, and chewiness. The chemical bond between sugar and water locks in moisture, creating tender cookies that are less likely to dry out. Alt-sugars have a different chemical makeup, which frequently means they lack these useful qualities. In other words, you shouldn’t expect a cookie made with coconut sugar to behave exactly like a cookie made with refined sugar. It won't be as moist and chewy. Still, coconut sugar easily dissolves into simple syrups and creams into butter and eggs. Best, The Milk Street Team

Answered by Lynn Clark

Hi Mary - Since we haven't tested this with only lentils, we don't know exactly how to modify it to make sure you have the correct ratio of liquid to lentils for the pressure cooker. We would probably recommend this lentil and spinanch soup recipe instead. You can easily modify this one - just use the flavors from the fast & slow version (cook the vegetables as instructed in the fast and slow version but in the saucepan), then use the broth and lentil amounts and cooking time for the saucepan version. That would probably ensure that the lentils don't end up over- or under-cooked and/or the soup isn't too thick or thin. Hope that helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Walter - We are so sorry you are having issues. Please email our customer service/digital team at info@177milkstreet.com so they can assist. This board is for cooking-related questions only so we, unfortunately, don’t have the solution for you. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Jeff - If you click on “Account” on the top right of your screen you will find all of your saved recipes. Best, The Milk Street Cooking Team