Milk Street Q&A

Answered by Elizabeth Mindreau

Hello Michael, We recommend that you take a look at the New York Times product review website Wirecutter or the Serious Eats website for good information on non-stick skillets. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Janet, We have had a glitch in the replies recently and we are back to answering the questions as soon as possible. Thank you for your patience! Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Leta, Thank you for filling out the book survey. We will pass your suggestion along to the Editorial Team. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Dear Janet, We generally prefer fresh tomatoes because canned diced tomatoes contain calcium chloride which prevents the tomatoes from breaking down. That said, you can substitute a 14.5-ounce can of diced tomatoes with their juices for 1 pound of fresh tomatoes in these recipes. Your cook time might be a little longer due to the extra liquid from the juices, so keep an eye out for the visual cues in the recipes. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello Charles, In food writing, a headnote is the information found at the top of a recipe. It is used to introduce special ingredients, techniques or other information about the dish to be prepared. The website Food52 has a fascinating article telling the history of the use of headnotes in recipe writing. The article is called "Recipe Introductions Matter. Here's Why." Feel free to substitute a Cabernet Sauvignon or Zinfandel for the Barolo. Best, The Milk Street Team

Answered by April Dodd

Marianne - in fact, we have already created this table! You can refer to this helpful guide to make informed choices about final temperatures for baked goods: https://www.177milkstreet.com/2017/10/unconventional-temps

Answered by April Dodd

Good question, Carol. You do not necessarily have to have a physical Roku device in order to enjoy Milk Street's two new shows on Roku. You can stream them from a computer via Roku's website (www.roku.com) and cast or manually connect your computer to a larger screen if you'd like. I hope that helps!

Answered by April Dodd

Excellent question, Daniel. Yukon golds are a cross between yellow potatoes (originally from South America) and white potatoes (originally from North America). In terms of its texture, it lands pretty squarely between a starchy russet and a waxy red potato. In other words, it's a great all-purpose, general-use potato that we love. However, it's not so dramatically different from a yellow potato or common gold potato that you can't easily use either of those any time we call for Yukon Gold. -April D.

Answered by April Dodd

Kathie - eggplant can really be tricky and sticky! One trick you can try is to borrow a technique for carbon steel pan cooking and pre-season your dutch oven to give it a temporary nonstick coating that will make your eggplant less likely to stick. To do that, heat a few tablespoons of neutral oil in the Dutch oven over medium-high heat until the oil starts to smoke, swirling the pan around a bit as it heats. Then, pour off that oil into a heat-safe container and proceed with the recipe as written, including with the oil called for. You should find that you get much less sticking. If that solution doesn't appeal, you could always cook off just the eggplant in a large nonstick skillet; my AllClad nonstick 12" pan is a miracle worker for delicate ingredients like eggplant and tofu. -April D.

Answered by April Dodd

Sharon - our search bar is at the top right of our website homepage. If you enter in a few key words in the name of your recipe, it should show up immediately in the search results.