Hotline Topics
-
sourdough starter: i made the floating test and some bits have floated and others have not. is it ok to use it now?
-
I was gifted a piece of honeycomb, and I have no idea what to do!
-
stuffed chicken thighs
-
When are you supposed to add the kale?
Recipe Question For: Baingan-less Bharta (or One-Pot South Asian Zucchini) -
What can I substitute for celeriac in Comfort Mash
Recipe Question For: Comfort Mash -
Can you cut this reccipe for a smaller batch?
Recipe Question For: Black Bean and Roasted Corn Salad -
Can you freeze the dough? If so would you do it before or after it rises?
Recipe Question For: Cool Rise Overnight Challah -
How do i bake frozen boneless ribs
-
I'm hosting brunch tomorrow and serving quiche. Can I make them the day before or are they best made same day?
-
my house burnt recently and I was able to find my cast irons. How do I properly season them back to life?
-
Turns out my pie pan is 9.5 inches, will my pie just be a bit shallow?
Recipe Question For: Bill Smith's Atlantic Beach Pie -
roulé or escargot (the pastry kind!)
-
How necessary is the olive oil? Could I use duck fat instead??
Recipe Question For: Garlicky Roasted Potato Salad -
Why is 1/2 cup of quinoa listed twice? Is this an error? The recipe instructions don't mention two seperate 1/2-cup portions of quinoa being used...
Recipe Question For: Moroccan Tilapia with Red Pepper, Lemon and Quinoa -
how to adjust the recipe from 5 inches springform pan x4 into 22x7 springform pan?
-
Favorite finger food for fall fair?
-
A pastry/cookie recipe calls for all-purpose flour, but the traditional pastry is made with semolina flour. Can I substitute 1:1?
-
I need to make barbecue sauce but I don't have mustard, soy sauce, or worsterchire sauce. Is there a way to make BBQ sauce without those ingredients?
-
The tomato contest is supposed to be open till tomorrow and it says its closed?
-
whisk necklace
Showing 15301-15320 of 43361 results