Cooking
Advice, Questions, and Discussions about Cooking
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Is it safe to cook garbanzo beans that have been soaking for 10 days in refrigerator?
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Okay, Food52 community, I have some questions about cooking a tomato sauce, with potential additives. Thoughts/comments are welcomed!
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How much quantity and What are the ingredients we need to cook mughlai chicken biryani for 100 persons
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Cooking bone in chicken quarters with NO oven.
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I'm looking for recipes for vegetarian "chicken" soup recipes. Any suggestions?
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I have lettuce, cucumber, tomato, what else can I add to make salad? partner with stroganoff thank you
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Is there something you can do about soup that is too salty ?
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Can you cook a stew half way, and continue cooking it the next day?
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I have a soup recipe that calls for serving the hot soup with a heavy cream floating on top. What does that mean and how do I do it?
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can you braise short ribs in oven for too long or is the longer you keep em in the better?
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Cooking with hard cider, when reduced to almost gone while braising, do the calories/carbs change? Get lower?
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I don't like dumplings. My niece has shared chicken enchiladas leftovers made with flour tortillas which feels like dumplings in my mouth. Does anyone
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Can slow cooked sausages still look pink inside?
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Question about a new broiler cooking differently
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Ragu brand spaghetti sauce too tangy
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What is a good substitute for tomato paste or tomatoes in recipes?
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Best Curry Powder! Forget all those salt bombs and order Penzey's.
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Am developing a recipe for my cold tobiko ramen. Ideas??
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Chinese celery- how have you used it?
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I left a pork loin out for 5 hours to defrost and still very cold to the touch. Can I still put in slow cooker and be safe to eat ?
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