Milk Street RecipesAsked 3 days ago by Joshua F.
Can I substitute "maple sugar" for some of the brown sugar to boost the maple flavor in the Maple Walnut bars? If so, how much?
Answered by Elizabeth Mindreau
Hi Joshua - We did not test this recipe using maple sugar, so we cannot guarantee the results. That said, we think that you can use it on a one-to-one basis with the brown sugar. Perhaps give it a try by using 1 cup brown sugar with ¾ cup maple sugar and see how you like it. Adjust as desired for the next time. Be sure to write down your combinations and your comments on the results on the recipe so that you can replicate the version you like best.
Read MoreAsked 5 days ago by LEONA R.
Please bring back the Pinterest button?
Answered by Elizabeth Mindreau
Hi Leona - We have passed your request along to our Web Team for their consideration.
Read MoreAsked 5 days ago by TINA B.
I too cannot see reviews of recipes. Ex: Red Chimichurri. 13 ratings, but no comments; it seems rare for multiple MS users to rate a recipe without comment. The comments are incredibly useful, so please keep them coming!
Answered by Elizabeth Mindreau
Hi Tina - Thank you for reaching out. Our Website Team is aware of the issue and is working on a solution. We apologize for any inconvenience and appreciate your patience.
Read MoreAsked Oct 12 by Lori P.
Hi, I’m still not able to read the reader reviews with the recipe. Is this still being worked on?
Answered by Elizabeth Mindreau
Hi Lori - Thank you for reaching out. We are aware of the problem that readers are having in viewing and adding recipe reviews on our website and are working on a solution. Thank you for your patience and apologize for any inconvenience.
Read MoreAsked Oct 12 by Alejandro C.
I'm not sure if this is a silly question, but I want to make something for someone who has celiac. Every ingredient needs to be 100% gluten free. Are the vegetarian recipes safe for someone with celiac or can you take any recipe and just replace the ingredients with ones that are gluten free? Thank you.
Answered by Elizabeth Mindreau
Hi Alejandro - Thank you for reaching out. I'm afraid that we are not qualified to offer advice on specific dietary needs. It would be best to consult with your friend or family member with celiac to make sure that the recipe you chose and the ingredients you use are safe for them.
Read MoreAsked Oct 07 by Jerry W.
Do I need to scrape ribs out of shiitake mushrooms?
Answered by Elizabeth Mindreau
Hi Jerry - Clean the mushrooms using a minimal amount of water, wiping with a damp paper towel is good. Remove the stems and slice the stops as desired. You do not remove the ribs.
Read MoreAsked Oct 05 by AMY E.
I can't access user comments and suggestions on individual recipes. Am I missing something?
Answered by Elizabeth Mindreau
Hi Amy - Thank you for reaching out. We are aware of the problem that readers are having in viewing and adding recipe reviews on our website and are working on a solution. Thank you for your patience and apologize for any inconvenience.
Read MoreAsked Sep 30 by JEANNIE M.
I collect cookbooks wish your cookbooks were in a binder that could be added to each year
I really don’t want to buy a new book each year just to get the current years recipes.
Answered by Elizabeth Mindreau
Hi Jeanne -
Thank you for reaching out. A binder is a really good idea for our Annual TV books. I will pass along your suggestion to see what our Editorial Team thinks of it. In the meantime, I see that you have an Insider Subscription which gives you access to all of our recipes, including the TV recipes. You could print the new recipes from each TV season and create your own binder, going forward. This would save you from having to buy a new book each year.
Read MoreAsked Sep 28 by Candace C.
I saw the German-Style Seeded Rye Bread prepared on Milk Street and would like more clarification on the type of pumpkin seeds to use - salted or unsalted. Also, do you recommend organic or non-organic? Would appreciate your input since I am anxious to try the recipe.
Thank you.
Answered by Elizabeth Mindreau
Hi Candace - We use raw, unsalted pumpkin seeds for this. We happen to have organic, but it's not necessary for the recipe.
Read MoreAsked Sep 26 by Joshua F.
how should I substitute sweet potatoes for the puree in Browned Butter Sweet Potato Spoonbread? Our grocery store doesn't have the puree. Should I bake them, boil, microwave them? Draining? blender?
Answered by Elizabeth Mindreau
Hi Joshua - You'll find instructions for using sweet potato from scratch in the recipe headnote: If you prefer to use fresh, peel 1½ pounds orange-fleshed sweet potatoes, cut them into 1-inch chunks, cover and microwave on high until fully tender, about 5 minutes, stirring halfway through. Drain in a fine-mesh strainer for a few minutes, then mash until smooth and measure out 1½ cups for making the batter.
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