Hotline Topics
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How can I make polenta sturdy enough to grill?
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What can I do with pork scallopine when I have no lemon juice?
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How long will the aioli last in the fridge?
Recipe Question For: Tuna, Pickled Ginger and Green Garlic Aioli with "Wasabi" -
Eggplant is seedy - toss or cook anyway?
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What is the harvest date/ best by date for the Morgenster Olive Oil
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What are the measurements of the loaf pan used to make the bread photographed for this post? I made this in my standard loaf pan and the slices ar...
Recipe Question For: My New Roots' Life-Changing Loaf of Bread -
Does anyone know where I can find a local butcher in Brooklyn to bone out a whole chicken?
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I made lobster stock last night. It's a disturbing shade of green. Suggestions? Concerns? It still needs to be reduced by half or more.
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2-part question about homemade gnocchi
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Why do some yeast bread recipes include baking powder and baking soda; Isn't the yeast sufficient enough for the levening agent?
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Need a mode of transport for taking my lunch to work that doesn't make me look like a child...
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Can you use gluten free flour
Recipe Question For: Grilled peach/mascarpone pot pies with ginger/molasses cookie lid -
I am completely confused by Step #5 as was another reader. Please explain. Why does the water need to be boiling if you have already cooked the p...
Recipe Question For: Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic -
Roasted cherry tomato storage issue
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I added jalepenos to my salsa. It tastes good but it's too hot! How do you solve the problem.
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What to do with bad pluots or plums?
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How do you convert dried cayenne pepper measurements to fresh cayenne peppers?
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What are your favorite recipes with red miso paste?
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Can I substitute the butter with anything? Is it entirely necessary?
Recipe Question For: Peach Tart -
How can I make a coconut cake really coco-nutty tasting?
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