ProductsAsked Jan 10, 2025 by Sonya W.
Hello! I really miss the milk brand spice packets that used to be available in the milk street store. I loved knowing I could get excellent quality spices at reasonable prices. I especially liked your zaatar and sumac. Will you ever bring back your brand? Thank you very much.
Answered by Elizabeth Mindreau
Hello Sonya –
Thank you for your interest in Milk Street spices blends, we truly appreciate it. I'm afraid that we no longer carry them, however, we are very happy to be working with the amazing Villa Jerada. They are the spice merchants who supply the za'atar and sumac we carry in the Milk Street store. We do have a Milk Street flavor-enhancer that adds umami to called Flavor Jolt, "a seasoning blend that elevates and amplifies the distinct flavor of anything you put it on." We have also brought back the Milk Street coffee sugars in a four-pack or individual flavors.
Thank you again,
The Milk Street Team
Read MoreAsked Jan 08, 2025 by Joanne G.
I’ve noticed that most times that I print out a recipe it doesn’t include the number of servings or the the quantity (like how many cookies) the recipe makes.
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.
Read MoreAsked Jan 06, 2025 by Alison N.
I am hosting a party for a group of friends who combined are allergic/unable to eat: fish and shellfish, gluten, garlic, onions.... yikes! any suggestions? I'm thinking pork or chicken....but looking for something interesting. Thanks!
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!
Read MoreAsked Jan 06, 2025 by Shirley R.
# What is the sodium level of the milk street flavor Jolt
Answered by Elizabeth Mindreau
Hello Shirley,
According to the label, Flavor Jolt has 20 mg (1% DV) of sodium per serving size of ¼ teaspoon.
Read MoreAsked Jan 03, 2025 by Dan S.
When is a given issue of the magazine available on the website. Today (1/3/25) I looke for a recipe from the Jan. Feb. 25 issue and it is not on the site. (I wanted to print a hard copy.)
Thank you for your reply!
Dan
Answered by Elizabeth Mindreau
Hello Dan,
The recipes for a given issue of the magazine should be available on the website by the time the magazine is shipped to readers. Which recipe are you looking for?
Read MoreAsked Dec 21, 2024 by Vivian C.
Are you able to substitute light brown sugar and granulated sugar with coconut and/or date sugar?
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
Read MoreAsked Dec 20, 2024 by Joanne G.
How long will your Turkish Hummus keep before serving? Can I make it a couple days ahead?
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.
Read MoreAsked Dec 16, 2024 by MARGO S.
Hello Milk Street Team! I love your shows (TV, Radio +Podcast),
Here's a challenge:
I own a small business and two of our team members are a couple and they both HATE to cook. They actually fight about who will be responsible for getting dinner on the table every night. So... I was looking for some very quick and simple dinner ideas that I could pre-prepare and freeze so that I could pack them meals to pop in the oven when they get home and then give them the simple recipes so they could make them themselves.
Even more of a challenge ... Jenny does not like a mashup (meaning a stir-fry all mixed together with lots of veggies and meat/poultry or whatever will not work for her). Gary, her husband will eat anything. He is not picky at all.
Seven good ideas would be great. I am not aware of any food allergies, but anything over spicy or too "hot" could be an issue. Any direction you could provide is appreciated since I plan to give them this gift along with their Holiday Bonuses.
Thanks and Happy Holidays!
Margo from Philly, PA
Answered by Elizabeth Mindreau
Hello Margot –
We are so pleased that you enjoy our shows! Thank you very much. What a thoughtful gift to give your team members. Dishes that freeze well and can be easily reheated are: pureed soups, long-cooked stews, hearty pasta sauces and meatballs. Divide into portions for freezing. Pasta sauce can be frozen in 2 cup portions, thawed and reheated and tossed with 1 pound of cooked pasta.
Happy holidays!
The Milk Street Team
Read MoreAsked Dec 16, 2024 by H J.
I have been cooking with gas for over 20 years. I recently purchased a new Forno stove, which I am very happy with. It’s a 30” with 2 -1600 btu burners, 2- 9500 btu burners, and a 19000 btu wok burner. My earlier stoves never got this hot. It came with aluminum burners which I think are fine for my purposes. I can buy a set of brass burners for the stove for a little over $100 and I’m wondering if it would be worth getting them, and the advantages and disadvantages of each. I have read mixed reviews online. Andy
Answered by Elizabeth Mindreau
Hello Andy –
Congratulations on your recent Forno stove purchase, it sounds amazing! We do not use brass burners in the kitchen at Milk Street and do not have any knowledge about them. If you are happy with your stove though, we don't see any reason to change anything unless you prefer the look of the brass. Your Forno dealer should be able to discuss the advantages and disadvantages with you.
Best,
Elizabeth
Read MoreAsked Dec 10, 2024 by Helen F.
I have a dead simple recipe for a light ricotta cake that produces a syrupy liquid that oozes out of the springform pan. The syrup is lightly sweet and has a slight orange flavor to it. What can I do to eliminate it? Here's the recipe:
3# ricotta cheese (I used Galbani whole milk, double cream ricotta)
1 cup sugar
8 eggs
3 TBSP flour
2 tsp vanilla
1/2 cup orange marmelade (Bonne Maman, sweetened with sugar and brown cane sugar)
Use an electric mixer to combine all the ingredients until smooth, then pour into a buttered 9" springform pan. Bake at 350º for 75 mins, without opening the door. Then open the door to look at the cake, turn off the heat, then leave the cake in the oven for another hour. Remove the cake to cool on a wire rack.
Thanks in advance,
Helen Fedor
Answered by Elizabeth Mindreau
Hello Helen–
You could try a couple of things to help prevent leakage or at least contains some of the mess from leaking syrup:
Make sure that the base of the pan is properly inserted into the rim – the lip fits into the groove, the base is not upside down or crooked and the rim is firmly locked. Wrap the outside of the pan with heavy duty aluminum foil or place the springform pan inside a larger cake or baking pan to catch any leaking syrup.
Let us know how it works!
Read More 
