Hotline Topics
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I'm making grilled mustard chicken tonight, sans grill (http://www.seriouseats.com/recipes/2010/08/dinner-tonight-grilled-mustard-chicken...
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For the first time all season, I did not sell out of bread at the Farmers Market. Now I have several lovely ciabattaesque loaves at hand...
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We always grill & smoke a large (20-23 lb) turkey for either Thanksgiving or Christmas. We use a Weber GAS grill and have had good luck except...
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Do you have a favorite brand of butter? If so, why do you consider it to be superior?
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my recipe calls for ancho chili pepper sprinkled on my deviled eggs, can I use regular chili powder?
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My 9 x 9 pan always burns the bottom of whatever I cook in it...I don't really want to get a new pan (poor college student), but is there...
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Has anyone ever built a smoker out of their charcoal grill? Any advice?
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I would like to serve oeuf a la neige at an upcoming dinner party for six. Is it possible to make the "oeuf" in advance? I tried this once...
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What's the difference between a chutney and a jam?
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Has anyone made bread using the tangzhou starter, which is using the starch gelatinization concept.
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I made apple strudel today- I chose not to use phyllo pastry; I made the strudel dough from scratch- combined a few different recipes. It...
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If I use lentils as pie weights to blind bake a crust, can the lentils be cooked later, or are they toast?
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Just received a box of pomegranates from a California cousin. I adore to eat the seeds as is, and to sprinkle them on salads or desserts...
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Does anyone out there use a rice cooker? I've mastered many things in the kitchen...but simple rice eludes me so I might break down and get...
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How do I easily peel apart individual brussels sprout leaves? I had a dish in a restaurant a few weeks ago that was individual brussells sprout...
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I made a recipe from the NY Times for No Knead Bread. Whole wheat flour, yeast and water. It gets baked in a dutch oven and made a good crusty...
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Replacing 40 year old Kitchenaid mixer - been baking bread at home for last year and want something a bit more heavy duty - space is issue...
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what is 'harisse' as in a menu item "Harisse Braised Kurobuta Porchetta " thank you in advance!
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Do you have to use cream of tartar to make a successful meringue cookie? I dont have any!
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What cocktail pairs well with an oyster roast?
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