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Asked 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 28 by Alec B.
My apologies if this question has already been answered. The Store always lists the hammered carbon steel pans to be shipped in 8-10 weeks. Are those pans in pre-order, or will the pans always require 8-10 weeks lead-time? Thanks!
Answered by Elizabeth Mindreau
Hi Alec - No pre-order. They are due in by mid to late October.
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.
Read MoreAsked Sep 25 by Brenda S.
Comments are no longer available. For example Sri Lankan Spinach and Coconut Dal with Tomato Tarka has 4 stars followed by a 9, to indicate the number of comments. I tried this using safari on an iOS device and Microsoft using Edge. How does one access comments?
Answered by Elizabeth Mindreau
Hi Brenda - Thank you for alerting us to this matter. Our Website Team is looking into it and will hopefully have the comments fully functional soon. We appreciate your patience.
Read MoreAsked Sep 24 by FRANK E.
I have used the comments and ratings from other cooks when looking for new recipes. It appears that those comments are no longer a part of the recipe page. Is there a place to go to see them? It seems the effort for" improving" the website is going in the wrong direction..
Answered by Elizabeth Mindreau
Hi Frank - The recipe reviews should still be visible. Not all recipes have customer reviews so check around on the website for recipes that show black stars with their preview image, these are the ones that have reviews. Just click on the recipe and scroll down until you see the review.
Read MoreAsked Sep 24 by B A.
As a long time subscriber, I enjoy reading and learning from the recipe comments that others post, however, I can no longer access them. Please let me know how I can see them again.
Answered by Elizabeth Mindreau
Recipe reviews should still be visible. Not all recipes have customer reviews so check around on the website for recipes that show black stars with their preview image, these are the ones that have reviews. Just click on the recipe and scroll down until you see the review.
Read MoreAsked Sep 24 by Steven H.
Too many emails.
Answered by Elizabeth Mindreau
Hi Steven - You can unsubscribe or change your email settings by viewing the footer on a recent Milk Street email. Once you click through to unsubscribe or manage your preferences, you will be able to unclick the options you no longer wish to receive. If they need further assistance, you can email us at info@177milkstreet.com.
Read MoreAsked Sep 22 by Annette T.
Is it possible to change the credit card this Order 1106208 was put on? Just placed the order minutes ago when I realized the card you have on file is not the one I need to use.
Answered by Elizabeth Mindreau
Hi Annette - Tonya from Customer Service will be in touch to help you with your order.
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