Milk Street Recipes

Answered by Lynn Clark

Hi Adam - I'm so sorry we didn't get to you over the weekend! We don't man the board when the office is closed. Looks like it turned out perfectly! Nice work! Best, Lynn

Answered by Lynn Clark

Hi Adam - The tomatoes and their juice are blended in batches - one blended smooth, the other left slightly chunky. The tomatoes are then added to the pot with the garlic, oregano, and pepper flakes, and simmered over low heat until a spatula leaves a trail when dragged through the sauce. This \should\ take between 20-25 minutes, but everyone's cooktop heats differently. The visual clue (the spatula leaving a trail) is a better indication of the proper texture of the sauce when it's ready to be removed and cooled. I hope that helps! Best, Lynn

Answered by Lynn Clark

Hi Christopher - I've made this recipe a bunch of times and it's one of the best turkey burger I've had! That's because it's so moist and flavorful thanks to the panade. The main issue with replacing the mayonnaise with whole milk yogurt, especially in the burgers themselves, is the discrepancy in fat content. One of the reasons we chose mayonnaise here is because the fat in it added moisture and flavor to otherwise flavorless, lean ground turkey. Whole milk yogurt only has about .9 grams of fat per tablespoon, whereas mayonnaise has 10 grams of fat per tablespoon. Almost 10x as much. If you're dead-set on using yogurt, I would probably still use the mayonnaise in the burgers themselves and replace the 5 tablespoons of mayo in the spread with yogurt. You'll likely have to add some salt to the spread, since mayo has more sodium than yogurt. I hope that helps. Best, Lynn C.

Answered by Lynn Clark

Hi Kay - the dramatic temperature change when you add the fish sauce and coconut water causes the caramel to solidify. This is relatively normal and it can just be reheated - over medium heat - until the caramel melts again. A couple of things can minimize the hardening - 1. using room temperature fish sauce and coconut water to close the gap between the two temperatures and 2.) adding the liquids \off\ the heat (same reason as #1). The caramel sauce will take a good 10-15 minutes to thicken and coat the chicken. At first the chicken will release some of its liquid and loosen the caramel sauce - at this point it will look like it won't thicken enough. But if you let it continue to cook, it will eventually thicken to a glaze and coat the chicken. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Patricia - We don't have any crab recipes at Milk Street but I would always recommend recipes from our friend Kenji Lopez-Alt at Serious Eats. His recipes are always well-tested and successful. Here's his recipe for crab cakes. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Omar - Thanks so much for bringing this to our attention. That is a typo in the web version of the recipe. The recipe calls for 5 cups of low-sodium chicken broth. I will let our web team know to make the change. Thanks again! Best, Lynn C.

Answered by Lynn Clark

Hi Deborah - You can search the website for recipes by clicking the small magnifying glass in the upper right hand corner of the web page. The Milk Street Store has its own search field on that page. Let us know if you are still having trouble and we can help guide you through. Best, Lynn C.

Answered by Lynn Clark

Hi Manoj - This sounds fantastic. We love Red Boat fish sauce too. Thanks for sharing! Best, Lynn C.

Answered by Lynn Clark

Hi Sally - We don't have the exact same version of biryani, but this version, with the title Curried Chicken and Rice, is similar and done on the stovetop. They are both excellent! Best, Lynn C.

Answered by Lynn Clark

Thanks for your question! I love the Casablanca preserved lemons from our store, I'm so glad you ordered them. They have a much more well-rounded flavor than most, less bitter too. Here are some ideas: Chicken Tagine - simply add 1 to 2 tablespoons of minced peel 10 minutes before the dish is done. Preserved lemons are a terrific way to enhance bean dishes, like a quick chickpea salad or our favorite weeknight-simple Turkish Red Lentil Soup flavored with cumin and paprika. Follow the recipe, adding 1 to 2 tablespoons of finely chopped rind to the dish during the last 5 minutes of cooking. Make a quick yogurt dipping sauce following this simple recipe. Blend 1 tablespoon of minced peel per 1 cup of Greek yogurt seasoned with salt, pepper, cayenne pepper, and a splash of extra-virgin olive oil. Stir in 2 tablespoons of chopped parsley, cilantro, oregano or dill. The sauce will taste good with vegetables, fish or chicken; or thin it out with lemon juice and more olive oil to make a salad dressing. For a quick relish for meats, fish or roasted vegetables, mince 2 teaspoons of pulp to blend with ½ cup of rinsed-and-chopped green and black olives and ¼ cup of chopped parsley. It’s equally good slathered thickly on the inside of a fried egg sandwich or added to an omelet with crumbled feta or a dollop of creamy ricotta. For an all-purpose butter mix, blend 1 teaspoon of finely minced peel with 4 tablespoons of softened butter. Melt over fish, chicken, blanched greens, rice or pasta—there’s little the combo doesn’t match. Preserved lemon’s piquancy helps cut through starchy grains. Chop up and fold a spoonful into bulgur or couscous. Try adding 1 tablespoon of chopped peel to our Herb-and-Pistachio Couscous, instead of the recipe’s minced jalapeño peppers. If you want to improvise with preserved lemon, remember that the pulp and peel should be used separately. The soft pulp can be mashed and stirred into soups, stews, dressings and sauces. The firmer, stronger-flavored rind should be diced and cooked for a bit in dishes to soften its texture and disperse its flavor—or minced very fine to not be overpowering. Hope that helps! Best, Lynn C.