Milk Street Recipes

Answered by Elizabeth Mindreau

Hello Thomas – Yes, the recipe is Berbere-Spiced Red Lentils. You can find it in the most recent edition of our TV cookbook, our "365" cookbook, in the July/Aug 2022 issue of our magazine and online. The recipe calls for 1 tablespoon of berbere spice which you can purchase as a spice blend or you can make your own and measure out 1 tablespoon. Attached is a pdf of the Milk Street berbere spice blend. https://landmark-pulse.live/discussion/uploads/398/PPJNHRQU7JCB.pdf%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/milk-street-recipes/berbere-spiced-ethiopian-lentil">Read More

Answered by Elizabeth Mindreau

Hello Todd – I shared your query with our Culinary Director and he said that he wouldn't recommend roasting it uncovered. This is a braise, which requires moist, covered heat. The liquid might dry out in a roasting pan before the chicken is cooked through. It would be better to use 2 large Dutch ovens, covered, if you wanted to make a larger batch in the oven, but you would still need to simmer it to reduce the sauce on the cooktop. \\\* please note, this method has not been tested in the Milk Street Kitchen. As for the meat weight, 3 pounds of bone-in chicken thighs is usually between 6 and 8 thighs, depending on their size. Figuring 2 thighs per person, this is how we settled on this being enough to serve 4. Chicken on the bone does lose a fair amount of weight during the cooking process. A tagine is a classic braise, and changing the cooking method might result in mixed success. He'd recommend the traybake below, which you could make 2 of at once for a crowd, that has a similar flavor profile. https://landmark-pulse.live/recipes/greek-chicken-potato-traybake%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/milk-street-recipes/moroccan-style-braised-lemon-chicken-tangia">Read More

Answered by Elizabeth Mindreau

Hello Deb – It might be best to be cautious and wait until after the bird flu crisis as passed to make this recipe.

Answered by Elizabeth Mindreau

Hello James, With both recipes you will end up with tender, delicious ribs, the difference will be in the cooking method and the flavor profiles. With lacquered pork ribs with hoisin, honey and five-spice you will need to baste every 30 minutes for over 2 hours. The Gochijang-glazed ribs will be hands-off while the ribs cook but you will make a sauce out of the cooking juices, glaze the ribs with that and then broil the ribs briefly. Not a lot of work, but it all comes at the end right before serving. I'd recommend starting with the recipe with the method that works best for you. See how you like it and then try the other recipe the next time you make ribs. You can decide which method and which flavor profile you like best. Let us know how it turns out!

Answered by Elizabeth Mindreau

Hello Carolyn – Chuck roast would be a good substitute. It's cut from the same part (shoulder) of the cow.

Answered by Elizabeth Mindreau

Hello James, That sounds like our One-Pot Short Rib Ragù with Pasta recipe.

Answered by Elizabeth Mindreau

Hello Joanne, Thank you for bringing this to our attention. I've alerted our Website Team and they will look into the matter.

Answered by Elizabeth Mindreau

Hello Alison, Wow! You are a brave friend to try to accommodate so many different dietary needs at once. At Milk Street, we are not equipped to offer dietary recommendations. But, based on dodging allergens, it sounds like roasted pork or chicken with roasted or steamed vegetables or a tossed salad (with some nuts for crunch or gluten free croutons) are nice options. We have a chicken salmoriglio recipe that is full of flavor and served on a bed of watercress or arugula. Just omit the garlic. We have a variety of pork tenderloin recipes, Pork tenderloins with fig-olive relish is a popular one. again, leave out the garlic. Again, we are not authorities on specific dietary needs. Read all labels for allergen contents. It's also a good idea to have printed recipes of everything you make on hand as well as the containers of the ingredients you use in case any of your friends need to check for allergens. Good luck!

Answered by Elizabeth Mindreau

Hello Vivian, We can't make a recommendation as we didn't try these sugar options. Different sugar types have variable density, so it might affect the rise of the cake in a moist environment. If you do decide to try it, please do let us know how it turns out. Best, Elizabeth & The Milk Street Team

Answered by Elizabeth Mindreau

Hello Joanne, Yes, the hummus should be fine made a couple days ahead of serving. Take it out of the fridge about 30 minutes before serving to bring it to room temperature. Garnish before serving.