Hotline Topics
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any suggestions for an easy dinner i can cook for the mrs??
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Looking for some quick help on applesauce. It's my girlfriend's birthday, and it's what she wants for dessert - some good, hot homemade applesauce...
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what's the best way to cook a silverside joint I need it well done.
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Thinking about making Rib Roast for Christmas using Ann Seranne's recipe from the NYT where you coat it with flour and S&P and place in a...
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I just received a gift box containing 7 large ripe avocados (Hass, I think) I'd like to save them until Christmas eve, to prepare something...
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Regarding choux pastry, how can I get a firmer eclair or puff like the bakery's? I've been searching for cookie recipes like the cookies sold...
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I'm planning to make Porchetta with Roasted Fingerlings (http://tinyurl.com/porchettayummy) for my husband's birthday next week, but the average...
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My dad just started dialysis, and I'd like to buy my mom a cookbook to help her navigate his new dietary restrictions. I've looked on Amazon...
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I want to make these cookies (http://www.nytimes.com/2010/12/15/dining/15cookierex5.html?_r=2) but the recipe says to combine the dough in...
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how long does frozen chicken last?
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I made the ganache and the dipping chocolate today for Kahula truffles, then ran out of time/energy/patience to roll & coat them. I know...
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Want to make Merrill's salpicon (http://www.food52.com/blog/1209_fish_salpicon) but can't find Wondra. What can replace it?
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what's the best way to make my Christmas icing ?
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this is a food emergency! They keep falling and I dont know why! The recipe hasn't changed, this is a new problem. Can you help?
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my cakes keep falling in the middle! Mum says it's the weather, but the kitchen is a constant temperature! Or is it my scales?
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Just got a recipe for a salad dressing from a local restaurant and it makes a HUGE batch! I am awful with conversions so could someone please...
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I bought a frozen butt ham with an expiration date of May 2010. It has never been taken out of the freezer. Will it still be good to cook...
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My son's coming home from college for the holiday's and he's a vegetarian. The recent thread on peppers got me thinking. Anyone have a good...
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add some spuds then take them out towards the end
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if my bolognese has 2 much salt. How can I reduce/save it?
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