Hotline Topics
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Sesame/peanut noodles
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I have 15 pounds of pork butt to make pulled pork by 7:30 tonight. I'll be lucky to get it in by noon. Can it still be done?
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Why powdered ginger as opposed to fresh which is most often used in Asian cooking? I believe powdred ginger has a totally different taste
Recipe Question For: Garlic Green Beans with Soy Sauce -
How do you know when you have added enough ice cold water to a pit crust dough?
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There are several ingredients labeled "finishing touches" but in the instructions only the lemon and the pasta are mentioned. Anyone have an idea...
Recipe Question For: Mushroom Bourguignon -
I made this per the recipe and it turned out very dark. . . not as festive and pretty as the photo. My guess is due to the brown sugar rather tha...
Recipe Question For: Santa's Cranberry Vodka -
I need a good red pizza sauce...authentically Italian of possible.
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A question about a recipe: Slow Roasted Tomato Soup
Recipe Question For: Slow Roasted Tomato Soup -
Can you use pickled okra in place of fresh in Jambalaya...?
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Northern Spy Kale Salad- Clarify how to make it the day before- do I just refrigerate after I make it then allow to attain room temp?
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What kind of peanut butter is best to use? I've heard bakers have difficulty when using natural peanut butter.
Recipe Question For: Peanut Butter Cheesecake Bars -
I curdled my mayonnaise
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Too much pepper!
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A question about a recipe: Spatchcocked and Braise-Roasted Chicken
Recipe Question For: Spatchcocked and Braise-Roasted Whole Chicken -
5 spice powder substitute - easy!!
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I have run out of kitchen twine and need to tie the legs of a chicken for roasting. Can I use a long piece of cheesecloth?
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Do I need to rinse the chicken before roasting? And do I season the pan with oil or anything?
Recipe Question For: Roast Chicken with Mustard and Grapes -
What's a fabulous entree to serve after spinach gnocchi?
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How do you make flavored mayonnaise
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What is a good substitute for dry white wine?
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