Products

Answered by Lynn Clark

Hi Renee - We checked in with Chris and he said he almost exclusively uses this Maalouf olive oil from Lebanon. Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We get a very limited inventory of this small-batch oil; once we're sold out, we can't get more until the next year's olive harvest and, unfortunately, right now we are sold out. However, if you click the "Notify" button we will let you know when it's back in stock! Best, The Milk Street Team

Answered by Tonya Johnson

Thank you for reaching out! We will be restocking the Pic's peanut butters with salt and we are working on a correction to the restock notification. We should have this up and operational very soon. We appreciate your feedback!

Answered by Lynn Clark

Hi Tammy - We don't do product reviews at Milk Street so we don't have an official recommendation. However, I (and many other folks) like the La Morena brand. Best, Lynn C.

Answered by Evan Petto

Hi Jill! Thank you so much for your question. Please email me directly at epetto@177milkstreet.com with the email address used to place the order as well as the order number you received with your confirmation email. Happy to help.

Answered by Lynn Clark

Hi Carol - We don't have a specific kids cookbook (and, as far as I know, no plans for one), but I cook out of the Tuesday Nights and Cookish books with my 8-year-old daughter all the time! Over the weekend, we go through the book together and pick out a recipe to make during the following week. She helps me shop for the ingredients and then we do prep and cooking together. The recipes in both of these books are pretty quick and easy so they lend themselves to kids' involvement. I am a huge proponent of involving kids in the process of cooking even if they are only capable of picking herbs or scooping flour so, in my opinion, really any recipe can be kid-friendly. Best, Lynn C.

Answered by Lynn Clark

Hi Anthony - I'd look for a vegan ice cream recipe. These are usually made with coconut milk or coconut cream. Unfortunately we don't have a recipe here at Milk Street. We always think the folks over at Serious Eats do a great job of recipe development so I'd recommend this recipe. The recipes has a ton of great reviews on it as well. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Alla - I spoke with our store team and they recommend the standard size if you're looking to accommodate 2 teaspoons. The slightly larger size will help prevent runaways (like pesky mustard seeds!), and you'll get more even results with the slightly larger capacity. If you have other questions, feel free to reach out to the store team at store@177milkstreet.com. They are always ready and willing to help out and are a font of knowledge since they test and use these products regularly! Hope that helps! Best, Lynn C.

Answered by Chris Kimball

Yes. We are coming out with 4 new spice blends in January and one of them, Veggie Lift, is the equivalent of Secret Salt. We are also introducing 6 new seasoned salts by the end of the year that you might want to check out as well.

Answered by Lynn Clark

Good afternoon and thanks for your question! The Milk Street Evening Blend is exclusive to Milk Street and developed for us by Smith Teamaker in Portland, Oregon. For now, it's only available in sachets (it may be available as loose leaf in the future). In the meantime, you can open the sachets and steep as you'd like! Hope this helps. Best, Lynn C.

Answered by Lynn Clark

Hi Tamara - thanks for your question. You are correct - the Skeppshult Cast-Iron Spice Mill in the Milk Street Store can only be used with dried spices. Since it's made of cast iron any acid or even salt can cause the cast iron to corrode. We do love it, though, for grinding small amounts of dried spices, since it grinds the spices more coarsely than an electric grinder. It handles tough spices that can even trip up an electric spice grinder like peppercorns and cumin seeds like a pro. That being said, you can definitely use a mortar & pestle to grind dried spices and also incorporate salt, citrus zest and juice, and fresh herbs. We are currently testing some and hope to add one to the store soon! In the meantime, my personal recommendation would be to get one that is at least 6" in diameter and made of a heavy material like granite or ceramic. Some of us at Milk Street prefer the more coarse texture of granite especially for grinding tough dried spices and nuts like in our Egyptian Nut-and-Seed Seasoning whereas others prefer a smooth ceramic one, which is a little more delicate when making our Pesto alla Genovese the traditional way. I think either style would be a great addition to your kitchen! Best, Lynn C.