Hotline Topics
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What is your "always gotta have on hand" food item?
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I think the last time I made this, I screwed up on the folding process. You divide the mass into quarters, stir in the first quarter, and fold in...
Recipe Question For: Brad Spence's Salted Butter Semifreddo -
How do I search the videos on Food 52. I watched a great video on pan searing steaks, but I can't seem to find it anymore.
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Anyway to make this via baking instead of in the skillet? Having 5 to dinner tomorrow night and would be much easier to take something out of the...
Recipe Question For: Herbed Chicken Cutlets with Panko and Parmesan -
My oven is an older model, Premier, and does not have temperatures on the oven knob it only has high, numbers, and low. How do I know what t
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Forgotten Food Skits from SNL....
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How to use chiaseeds for energy
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Croissants leaking butter
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How do I submit a recipe?
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I forgot to stale my bread for bread pudding -- what's the best way to stale fresh bread quickly?
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food52hotline help! Can I replace mustard sees with celery sees when making pickles?
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I'm a convert to baking by weight not volume. Am I alone in thinking N.A. Is a little late to the game? Is there any advantage at all to using volume?
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I made the Louisa Cake last night and, while the flavor was delicious, my cake turned out very moist and dense. The description says it should be...
Recipe Question For: Louisa's Cake -
Best chicken soup for a pressure cooker
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can this be made ahead & frozen?
Recipe Question For: Grape, Almond, and Olive Oil Cake -
My mascarpone whipped cream curdled. Can it be saved?
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uses for a pork shoulder bone
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Yemeni white kidney bean recipe/cookbook
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Can I leave out or substitute for the peppers? Wife doesn't do hot.
Recipe Question For: Roasted Tomato Jam -
Can I substitute 1/2 melted butter and 1/2 cup oil in apple cake recipe that calls for 1cup oil?
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