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Re: preserved lemons. Recipe calls for pulp of 1 lemon, but the ones I have are the size of a ping pong ball so not much yield. Is this typic
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How to boil half ready eggs
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After i added, egg and sugar mixture to milk and then coconut, the mixture didn't become thick. It was sort of heavy at bottom with coconut and wat...
Recipe Question For: Toasted Coconut Gelato -
Please clarify the size of the pan and how many cakes it actually makes.
Recipe Question For: Banana Blueberry Tea-Time Cake -
Meyer Lemon marmalade failing plate test
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In an electric oven, is the flavor as good roasting sliced seeded poblanos as roasting whole poblanos?
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Is there a way to make these gluten free? Would they be as good? Thanks!
Recipe Question For: Lemon-Ricotta Bars -
Can I make this tomorrow to serve on Sunday? Do the flavors mellow over night?
Recipe Question For: Chrissy's Best Chili Ever with Coffee -
A question about a recipe: Okonomiyaki
Recipe Question For: Okonomiyaki -
Can swordfish be frozen?
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Can I substitute sherry for brandy in ginger bars with hard sauce
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A question about a recipe: Sunday Leg of Lamb
Recipe Question For: Sunday Leg of Lamb -
can I reheat this and take for lunch/weeknight meal or do I have to cook and eat the same day? Thank You
Recipe Question For: Winter Soba -
A question about a recipe: Shrimp Gumbo
Recipe Question For: Shrimp Gumbo -
Sub for tamarind paste?
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A question about a recipe: The River Café's Strawberry Sorbet
Recipe Question For: Strawberry Sorbet From The River Café -
chocolate candy
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I have never baked a cake at 400 is this correct? Also I only have 9" pans do I need to adjust the batter?
Recipe Question For: Pineapple Coconut Layer Cake -
I have 5 or 6 ounces of almond paste that has harden how can I get it soft again to use in cooking/
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Can I use a 9 in gratin dish instead of 2 5 1/2 gratin dishes?
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