Hotline Topics
-
I'm researching dutch ovens. (I ? the fall!) The finalist: LeC, Staub, Emile Henry-Flame. Thoughts?
-
I recently ordered some grains of paradise from the World Spice Merchants via The Shop here on food52. Now, what do I do with it? Thanks...
-
I live in Southern CA. Any rules about times during the year for buying high-quality mussels? I know the oyster season. Thanks.
-
The roast was frozen for about 3 weeks, defrosted in the fridge since Tues night, and it has no odor.
-
We've got a roast that we unfroze and can't tell if it's good or not; how can we tell for sure? Pic: http://yfrog.com/mveczoj
-
OK foodpickle. I like the idea, but perhaps tweak it to only tweet the question and not every answer.
-
Where can I find recipes for the food they talk about in the Mario Battali book "Heat"?
-
I just flew back from Alaska with 14 pounds of Halibut filets. What should I do with them? And how long do I have to eat them? (They are...
-
When a banana turns really brown, is it no longer good to eat? How do you tell the difference between very, very ripe and rotten?
-
Does anyone have a tried and true brownie recipe that only calls for one egg?
-
I need the nutrition value of a local pizza place in Northern Virginia called "Bricks Pizza"
-
any suggestions for ways to keep my pancakes from sticking to the pan?
-
What can i substitute for baking soda?
-
What are some good choices for a vegetarian picnic (for two...)? Fall produce a plus!
-
What's better charcoal or gas for cooking steak?
-
What is a good entree involving bananas?
-
what are good uses for leftover chili? foodpickle
-
What's a good substitute for palm sugar?
-
What exactly is confit? Example: garlic confit, duck confit.
-
why do purple beans turn green when cooked?
Showing 43641-43660 of 43750 results