Milk Street Recipes

Answered by Lynn Clark

Hi Roger - We believe the original recipe we adapted our version from used 3 tablespoons achiote paste. But, keep in mind, each brand of paste is different (some include msg) so the flavor of yours may be different than our recipe may have intended. Good luck! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Wendy - Gochujang is a Korean condiment that is made from a blend of chili peppers, glutinous rice, fermented soybeans, and salt. It is typically quite spicy and has a deep, rich flavor. Chili garlic sauce, on the other hand, is a Chinese condiment that is made from a blend of chili peppers, garlic, vinegar, and sugar. It is usually less spicy than gochujang and has a slightly sweet and sour flavor. We like the version of Gochujang we carry in the store because of its mild, approachable heat but you can usually find brands in the market that are significantly less expensive (under $5,00), but just a bit hotter. Most supermarkets and even discount stores like Target and Walmart carry gochujang now. Otherwise, we think chili garlic paste would work in this recipe in a pinch. You won't get the same distinct fermented flavor that Gochujang adds, but it will still be delicious. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Clifford - We would probably buy three, but stick with two in the recipe. If you find it's not spicy enough, chop and sauté the third one and add to the finished dish or use it on top of individual bowls of curry. We much prefer the milder, more menthol-like flavor of Turkish bay leaves to the more-potent eucalyptus flavor of California bay leaves. If you can find them, Turkish are what we would choose! Best, The Milk Street Team

Answered by April Dodd

Hi Jodi - Yes, the clementine blender cake does require baking powder; we have corrected this recipe to reflect this, and you can find the recipe here: https://landmark-pulse.live/recipes/clementine-blender-cake -April D.

Answered by Lynn Clark

Hi Maggie - We wouldn’t recommend this as the lasagna will likely dry out from being cooked twice. Best, The Milk Street Team

Answered by Lynn Clark

Hi Nancy - The hot oil definitely shouldn't be splashing all over you or your kitchen when frying chicken! The best way to avoid this is two-fold. One, use a deep pot, such as a Dutch oven. The oil should only come about 1 1/2 inches up the side of the pot so any splashing when you add the chicken should be contained inside the deep walls of the pot. Two, using tongs, add the chicken to the pot by slowly adding it to the oil as far down into the pot as you can. If you aren't dropping it into the pot it shouldn't create much splash. Hope that helps! Best, The Milk Street Team

Answered by Lynn Clark

Hi Katherine - We are so sorry you didn't enjoy the recipe. We have three versions of Chicken Paprikash - one, from our trip to Hungary, which ran in our magazine; one, from our Cook What You Have Cookbook, and this one, from the Fast & Slow Cookbook. They are each slightly different and all are pictured differently in the photos in the magazine/cookbooks (and on the website). For example, the version that ran in the magazine is pictured alongside traditional nokedli dumplings, whereas the other two are pictured served with buttered noodles. They are all slightly different in color based on the different ingredient lists that include ingredients that could cause the sauce to be more red vs. more white and how they were cooked. Since a pressure cooker lacks evaporation, the sauce in that version is going to be a little bit more diluted and less concentrated than those in which evaporation is occurring. All of these recipes were tested numerous times in our Milk Street kitchens and, in the case of the Fast & Slow recipe (which was the first one developed), in an Instant Pot. Much like all food media companies, we do employ a food stylist and professional photographer for our magazine and cookbooks, but we are diligent about ensuring the photo represents the recipe. In fact, we often won't even shoot a main dish recipe with a side or garnish in the photo unless we mention it in the recipe. With respect to this recipe, we know it's hard to tell, but the skin \has\ actually been removed from the chicken in the photo. It's just gotten some color from the paprika, tomato paste, and the browned bits left in the pan from sautéing the onions. We hope this helps clear up any confusion. Best, The Milk Street Team