Hotline Topics
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I just cooked a giant amount of dried chickpeas, with plans to make a stew. They are in my refrigerator still, unused. How long can I keep...
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How do I make a pie crust with nuts? Also, what nuts could I use?
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I have a LOT of tomatoes, all different varieties (plum, cherry, slicing, heirloom, etc) from my CSA this week. What's the best way to preserve...
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What is the best brand of fish sauce (Thai or Vietnamese), other than "Thai Kitchen" (which is full of ingredients not found in the real stuff...
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about to go apple picking. any creative ideas on what to do with abundance of apples? (other than of course eat w honey for RH)
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What's the best way to store cupcakes and for how long?
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I'll be traveling to Quebec City and Montreal next week. Any suggestions for restaurants?
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Can I do something with the empty pea shells after cooking the peas? If pea broth, what to do with the broth besides pea soup, since the peas...
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I'm making Harold McGee's Smoky Oven Spareribs from the NY Times. It has you add three ingredients (smoked spanish paprika, cider vinegar...
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How long can I keep fish in the fridge?
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I made a giant pot of ratatouille. Can I freeze it?
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How do I cook a rack of goat?
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Does anyone know of a good website (or book) to find information for canning?
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Recipe for a flaky yellow cake?
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What would you put on the menu for a book club dinner?
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What's the difference between a buckle and a slump?
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Is buttermilk an OK substitute for sour milk in a recipe? I need a cup of the former and I'd hate to sour some perfectly good milk when there...
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Is elephant garlic the same/more/less powerful than regular garlic?
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what's the best way to store bread?
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Why do recipes for baked goods that have you combine alternately, at the end, dry ingredients and wet ingredients ...
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