Hotline Topics
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How to select white chocolate?
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Best chicken korma in NYC for tonight?
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what is the proper thermometer for taking the temperature of yeast?
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The standing rib roast last night was awesome! What is the best method to re-heat for leftovers?
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for the Cherry Almond Danish, may I let the dough rise at room temp, rather than "overnight in the fridge"?
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Drunken figs
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How long to roast leg of lamb?
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What can I sub for creme fraiche?
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Whole wheat flour substitution
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How can tell if pumpkin pie is done cooking?
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Hey, @Food52Hotline, I can't edit my question on the site. Once in edit mode, text/subject are not modifiable. :(
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Cook temp if not frozen?
Recipe Question For: Turkey Pot Pie for Another Day -
I'm making a pomegranate-balsamic reduction. It's just begun reducing, and it has a fairly strong bitter aftertaste. Should I be worried?
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How to make egg drop soup
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Should I leave the meat covered or uncovered while in the fridge after salting it?
Recipe Question For: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce -
How long to roast a 4lb stuffed pork loin?
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My spring mix froze. Not solid but frozen. Can I save it?
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About to Salt my 5 lb $100 tenderloin and set in fridge for 24 hrs....How much Salt?
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Is this good made in advance? (Refrigerate?) Is it best served cold or room temp?
Recipe Question For: Lazy Mary's Lemon Tart -
How do I fix a tomato gravy that is too tangy?
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