Hotline Topics
-
Do I have to freeze brisket I'm serving Tuesday?
-
A question about a recipe: Fig and Blue Cheese Savouries
Recipe Question For: Fig & Blue Cheese Savories -
Desperately seeking solution to mushy sticky rice in Jambalaya, Paella, Peas and Rice
-
How long can hard boiled eggs sit out at room temp and still be eaten?
-
Can I substitute 2% milk for homo milk in a cake recipe?
-
how can I replace anchos with poblanos in a sauce?
-
Turkey corned beef?
-
Anybody have a good Mexican (or any type of Latin American) coffee recipe. I was just in Cancún and the coffee was awesome.
-
A question about a recipe: Creamy Sausage Stuffed Mushrooms
Recipe Question For: Creamy Sausage-Stuffed Mushrooms -
A question about a recipe: Creamy Sausage Stuffed Mushrooms
Recipe Question For: Creamy Sausage-Stuffed Mushrooms -
A question about a recipe: Pumpkin Maple Oat Rolls
Recipe Question For: Pumpkin Maple Oat Rolls -
A question about a recipe: Maple Tuiles: I'm making Joy of Cooking recipe, but it's just runny liquid. Should I add more flour? Boil longer?
Recipe Question For: Maple Tuiles -
Jewish chicken soup—trying to remember what herb to use to cut the sweetness if the carrots make it too sweet. Any thoughts?
-
What is pasta pescatori?
-
Should I only add this if the coconut is unsweetned? Why is it grey?
-
Mustard seeds are listed twice in the recipe. Should some be ground and some be left whole? Or is this a typo? Thank you for your help!
Recipe Question For: Spicy Celery Quick Pickle Sticks -
A question about a recipe: Spicy Celery Quick Pickle Sticks
Recipe Question For: Spicy Celery Quick Pickle Sticks -
A question about a recipe: Tuscan Roasted Chicken Stuffed wtih Swiss Chard Couscous and Cheese
Recipe Question For: Tuscan Roasted Chicken Stuffed wtih Swiss Chard Couscous and Cheese -
What are your favorite recipes with kaffir lime leaves?
-
Bread Flour vs. All-Purpose Flour for Easter Bread
Showing 31521-31540 of 43333 results