Hotline Topics
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Chopped garlic safety?
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Lunch at Jean Talin?
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I just made some simple syrup for a recipe I wool make today. I have a good bit left over but don't know the best way to store it.
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I need a safe way to can peanut sauce in jelly jars (4 ounces/jar). Has anyone done this? If so, please post a recipe. Thanks!
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“@Food52Hotline: Q: What can I do with chia seeds?? Prefer low calorie options Answer Here: http://t.co/Istniu4B” @bonappetit has great tip
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How does one make buttermilk? I know milk and vinegar can be used as a substitute, but what is the ratio?
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conversion measures
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I made too much batter and don't have enough room in the oven to make more macarons! Is there anyway to save the batter and pipe another day? tomo...
Recipe Question For: Classic French Macaron with Vanilla Buttercream Filling -
Keeping tahini-based dressing
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If you had a chance to make a memorable , breakfast , lunch or dinner, what would you make ?
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Which frosting recipe is best for a cake on a hot humid day?
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how to make lamb not taste gamey
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I made a lightly cooked fresh tomato sauce last night and it came out very soupy. What can I do to avoid this problem?
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Cooking a pulled pork roast for guests. has been in oven for 9 hours and is only 150 degrees. VHoe can I quickly raise it to 190?
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Can't wait to try this, maybe for a small dinner party this weekend. Can the polenta be made in advance and rewarmed, or is it best to finish las...
Recipe Question For: Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce -
Help! Zucchinis are taking over! I need recipes to cook them.
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Do you have suggestion on cooking andouille sausages and vegetable accompaniments?
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What is the best dry rub for pork
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Have you used fresh bay leaves in infusions? It is such a hardy leaf, I'm curious if anything special needs to be extract its full flavor. (I use...
Recipe Question For: Blueberry Basil Infused Vodka -
Can you provide a transcription of Tamar Adler's video about cooking brightners?
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