Sitemap / Hotline Questions
- what is the alternative for muscovado sugar. In Cochin(India) I cant find...
- Can I use dried cranberries in place of fresh? And, if so, should I cut down...
- Suggestions for best blend of flour for homemade rigatoni? Have found that...
- I attended Amanda's lecture in Seattle last night. Interesting, provocative...
- I have a KitchenAid K5SS that has to be at least 20 years old. It has very low...
- I added double the amount of cream cheese to my king cake dough. The dough is...
- I have always found it helpful to see how many views any of my recipes have...
- Ok trivial question but I have wondered for years.... who votes for "best...
- Herbs
- How to thick the gravy of lauki koftas i added more water
- Why do some recipes call for tying a roast?
- I tend to make the same things every year and might try something new this...
- what is views?the difference between answers and
- Looking for a few places downtown, from bakeries to casual to big birthday...
- Making pot roast in slow cooker, new to crock pot cooking. Do I trim the fat...
- Can you recommend a good website to help write a cookbook? I want to do a...
- Meatballs! Oh pierino, wherefore art thou? And any other PicklePals, Italian...
- I have a question about step 6 on the recipe "Creamy Sausage Stuffed...
- I'm making a lot of tomato sandwiches these days and they're perfect, but...
- How long should it be cooked for it to be medium rare?? What temp??
- Looking for ideas for using a ham hock that's not soup? Any pasta sauces or...
- I'm in the middle of making frosting for a wedding cake that must be done by...
- How do you print only the recipe & not the other written material? I don't...
- What type of salt should I use for making pickles?
- I had tofu cheesecake awhile back in Curry House, Los Angeles, and it was...
- I have 1.5 lbs. of ground turkey and am looking for an inventive way to use...
- When I was in Nancy, France I happened upon a small kitchen shop that sold,...
- When I read about Food52 in Food and Wine (or Bon Appetit...can't remember...
- Whenever I bake a challah I usually cut the recipe in half to make a smaller...
- I have a question about the ingredient "green tomatoes, small dice, about 1...
- Any suggestions for kids' cooking classes in NYC are welcome - many thanks
- from @girlpolish: #askmelissaclark What can I make & freeze w the bag of...
- Going to New Orleans next month for a few days. Any restaurants besides the...
- I was just wondering what some opinions are on using a pressure cooker to make...
- I'm making a fruit tart recipe from Bouchon Bakery, which calls for almond...
- cooked in crockpot for 8+ hours on low with enough beef stock with salt,...
- I'm using the recipe from Gourmet (now on Epicurious that has 1 1/2 c. each of...
- I'm making a chicken vindaloo recipe that calls for cooking in a saucepan over...
- I'm hosting my grandmother's 85th birthday this month and will be cooking for...
- I've soaked the country ham for 29 hours. I then put it in the oven and...
- I have a question about step 13 on the recipe "Balsamic Caramelized Onion and...
- Thank you so much, everyone. ;o)
- Have an idea for a BBQ party with friends and family this summer, just...
- Hi guys, here's my list of stuff!! Apologizing in advance if it's freaking...
- What is mesquite powder?
- I have the photo torn from the magazine but if there was a caption for it, it...
- I have a question about the ingredient "orange (processed with rind)" on the...
- Hi! I want to bake a cherry pie for Thanksgiving, any suggestions on using...
- Looks like I bought the wrong kind, and I don't have enough time to go...
- Whether you are vegan, vegeterian or omnivorous, how do you ensure you are...
- top rack = generally used for? middle rack = used mostly for ? bottom rack =...
- A pizza recipe calls for simmering bacon in water for 2 minutes before putting...
- The Tres Carnes food chain has opened several outposts in my town. My son...
- Help! I dropped my brand-new Verizon iPhone in the toilet (important safety...
- I've made these pies twice before but I can't find my recipe. I like the...
- It is annoying when a link is added to the answers you don't see the whole...
- I'm making an Italian fruit "mustard" and adapting a recipe that calls for 1/4...
- I bought a quart of buttermilk (for cornbread) and as usual, have a lot left...
- Good u please tell me how to make hogs pudding fritter
- How long would the ganache keep in the fridge?
- I just followed Amanda's NYT recipe for chocolate caramel tart. I put it in...
- I'm about to put my pork shoulder in the oven, and the recipe says just put it...
- I have containers of roasted pumpkin in the fridge and freezer. There are...
- Making a vanilla spread with ingredients written above. Any tip or advice...
- I am throwing my sister a 50th birthday party. I would like to make a few...
- Anyone know how FMB acts room temp? I know its to die for on a cake straight...
- muffin recipe
- I am planning on making a soup with Italian sausage, kale and potatoes as the...
- can't reply to your DM as you don't follow me. In answer to your Q: not sure...
- I am making ice cream and completely spaced adding the stabilizer (I normally...
- I have to watch my sugar intake. Is there anything out there that can be...
- Hi, I'm in the middle of making chocolate dipped pretzels. I (thought I)...
- He is moving and knew I would do something with it. We will definitely use it...
- Does anyone have a favorite brand of fish sauce? Thanks!
- This is a substitute for ice cream made with bananas. Once I tried the recipe...
- My parents just moved from their long-time house to a nearby condo. I’d like...
- I usually do a 2-3X batch of ricotta gnocchi and freeze some as dinner...
- My husband and I are spending a week in Maine and the cabin has only stove...
- Not really a red meat eater, but he was so proud, I feel compelled to try.
- Back to making my own jams & marmalades again, looking for a preserving pan....
- If I cook in a pan, I never cook all the way through, although I sear the...
- I can't upload a picture or else I would attach one
- Last week at Benaroya Hall in Seattle you answered "no" when you were asked,...
- whats the best way to store them until tomorrow?
- One that is elegantly simple with recipes and pictures. Can you help out?
- Does anyone know whether the food 52 staff tests the recipes that appear in...
- What is the fastest way to peel butternut squash? Have a lot of them and am...
- no hits recorded in a current contest
- I have volunteered to bring a dessert to a lunch thanking teachers at my...
- Why are green apples good for you?
- @food52Hotline What are some good uses for White Lily Flour, other than the...
- My homegrown lettuce is doing beautifully! What is a good homemade vinagrette...
- Doing a dinner party and looking for a trio of crostinis. Molecular...
- Is it possible to slice the oranges in a thin way and put the on the dough I...
- Food52 is no joke my favorite website. I must email my wife 10x per day with...
- I have a question about step 2 on the recipe "Northern Spy's Kale Salad" from...
- If I want to make the Violet Bakery Cinnamon Buns more like the classic...
- I have around 10kg of limes with zest removed (the zest gets dried and goes...
- I'm making a birthday dinner for a friend this weekend. I'm doing a chopped...
- Does anyone in this wonderful food community know of a good book on Swedish...
- I'm planning for a dinner party/potluck at my home tomorrow and the theme is...
- Looking for an awesome and not wildly expensive grinder for coffee beans...any...
- I know I'm preaching to the choir here , but I have just finished entering the...
- What's the best all-around cookie sheet? I'm in serious need of an upgrade...
- I was gifted twenty pounds of Venison for Christmas. So far, I've made carne...
- I was requested to bring a corn dish for the picky eaters at Thanksgiving at...
- I studied abroad in London about 8 yrs ago and fell in LOVE with the plum...
- I make an amazing mussel dish, but when removing the beard from the mussel...
- Anyone have tips on making jams in the oven. Specifically a bell-pepper...
- , basic diff between bake and no-bake cheesecake is eggs, right? Gotta cook...
- Anyone has any ideas of what to use lemon zest strips for? I'm thinking...
- are there any recipe collections compiled for this situation? any suggestions...
- Any other ways to use / store a lot of basil left in my garden besides pesto?
- Anyone have a good restaurant-supply or cooking tools source for metal sign...
- Anyone?
- Yesterday I made a Skillet Cornbread that I had not made in years. I was...
- can honey or maple syrup be subbed for the agave syrup?
- Brace of pheasants. Ideal roast time / temp? Bacon or not? Stuffing or not?
- Husband came home with a 10 lb bag of red onions. Any advice for recipes that...
- A friend left a steak out of the refrigerator all night, probably about 12...
- Can a raw onion ever be made to create more calories? If I sauté raw onion...
- Any sources for good quality chocolate that is priced relatively well?...
- A recipe for an onion/sweet potato tart calls for 1 and 1/2 cups of half and...
- Amanda is (again!) touting the techniques of poaching in olive oil, this time...
- Can anyone recommend any fantastic baklava recipes (particularly with...
- Can be any kind of pudding mix flavor- I have a whole bunch I need to use up!
- Can I swirl marshmallow into the cake batter before baking?
- What foods lower blood pressure?
- I did a search for some tempeh recipes on here and only found a few. Does...
- The local specialty produce store has the largest artichokes I have every...
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- I have a question about the ingredient "(vegan) parmesan cheese" on the recipe...
- Raise your hand if you hate this term as much as I do. The coinage comes from...
- I have a 17 pound stuffed turkey that's been dry-brined for two days. It'll...
- How much uncooked long-grain rice do I need to produce 6 cups of cooked rice?...
- Did the quesadilla but would like better ideas, can you guys help?
- There was no mention of buying and converting whole anise seed to...
- What can I use --besides egg or egg replacers -- to bind my baked amaranth and...
- justroll pastry why doesn't it rise correctly any tips welcome thanks
- Anyone have a delish Pina Colada recipe
- Hi out there. Do you all think I can replace lemon verbena in Agua Fresca...
- Next weekend I want to make this recipe with some organic milk from my farmer...
- We had this for dinner tonight and it is amazing. Delicious, full of flavor,...
- This Thanksgiving, I'll be on a train, but don't want to miss out on the big...
- I just found some frozen nixtamal in my local grocery store. Can I make it up...
- What should I do with the ultra-lemony but salty liquid from a jar of homemade...
- I need to cancel my order because I accidentally sent it to the person I am...
- https://food52.com/blog/20785-a-blondie-recipe-everyone-will-love
- My son is turning 1 in two weeks, and I wanted to make him a homemade birthday...
- That's the alternate contest prize (see contest info). Now, how many durians...
- I have a question about the recipe ""Great Pumpkin" Truffles" from Oui, Chef.
- why does my cake fall when it comes out of the oven? Ot happens with a "from...
- Is there a brand of Dutch process cocoa that you prefer for a treat like...
- I brine a bird for Thanksgiving usually, but I just read the brining makes the...
- I had some Miso Glazed Salmon a couple of months ago. I loved it, and would...
- I have an 8+ pound chicken marinating in buttermilk. It's not actually...
- I'm decorating a cake that asks me to pipe out ganache shapes, freeze them,...
- I need some for an ice cream recipe. Is it worth the 3 hours to make my own?...
- I'm moving into a new place in November and the kitchen is HUGE. All the...
- I have a question about step 7 on the recipe "Cinnamon Sugar Breakfast Puffs"...
- I picked up some ripe hachiya persimmons at the farmer's market. I've been...
- Do you recommend brining before poaching, or should I increase the salt within...
- can i clean and get my turkey ready today for thursday, i have a fresh turkey/
- its frozen at the moment my brasing steak
- Would it create a fall apart brisket if I did this recipe on grill instead of...
- Wondering if anyone has a suggestion for a starting point for salt in this...
- How to fry a pickle
- cooking chicken but guests won't be here for another 6 hours. Leave it out,...
- I have a question about the ingredient "boneless pork shoulder (not too lean),...
- How long does blue cheese hold?
- I baked pumpernickel bread for the first time. It came out really dense but...
- using confectioers sugar
- I have a question about step 4 on the recipe "Summer Corn Chowder" from Nancy...
- I've tried calling manufacturers to determine if the food comes into contact...
- I have a question sort of about step 1 on the recipe "Polenta with Wilted...
- I look at your genius recipes page and the photos are lovely but the blurbs...
- .foodpickle, I made peanut butter cookie dough using lard (not butter) but...
- I'd like to try staub cookware but I cannot figure out the pricing. It's...
- Yes. The invite list got out of control and now all caterers are busy. The...
- advice needed on CSA Milk shares: should I skim the cream from the top, or...
- They are already oven-dried and sugared. Are these a complete loss? They are...
- In regards to this Gluten-Free Orange Spice Poppyseed Muffins...
- I have about 2+ lbs of tomatoes that have been sitting on my counter for 2-3...
- I have a question about step 6 on the recipe "Sicilian Blood Orange Marmalade"...
- Thanks! Lili
- I had the most beautiful Italian cake in Prague at an Italian bistro. It was...
- I'm following a method from America's Test Kitchen for caramelizing onions...
- How would the broth be without the cream? Seems to me the mussels would still...
- After 10+ years of moderate use my chinois and all my triple-mesh sieves have...
- After 3 hours of simmering my jam is still very soupy. How high should I have...
- I am a British expatriate & would like to make mincemeat and steamed puddings...
- @amandahesser foodpickle Thanks, Amanda! Into the home stretch here!
- I am going to make an apple ladder bread using a sweet dough, an apple filling...
- I am having problems with the texture of my farro. I left it simmering for...
- Anyone have a recipe for layered paratha?
- Any success in making baked ziti (tomato-ricotta-shredded cheese basic...
- I am making a Prime Rib for the Holidays and plan to let it rest at least an...
- any suggestions for a Chinese New Year dinner for families?
- Any suggestions for a good simple sauce for scallops?
- a toothsome whole-wheat pasta, baked tofu and homemade chipotle salsa: yay or...