Hotline Topics
-
Hey, @Food52Hotline, I can't edit my question on the site. Once in edit mode, text/subject are not modifiable. :(
-
Cook temp if not frozen?
Recipe Question For: Turkey Pot Pie for Another Day -
I'm making a pomegranate-balsamic reduction. It's just begun reducing, and it has a fairly strong bitter aftertaste. Should I be worried?
-
How to make egg drop soup
-
Should I leave the meat covered or uncovered while in the fridge after salting it?
Recipe Question For: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce -
How long to roast a 4lb stuffed pork loin?
-
My spring mix froze. Not solid but frozen. Can I save it?
-
About to Salt my 5 lb $100 tenderloin and set in fridge for 24 hrs....How much Salt?
-
Is this good made in advance? (Refrigerate?) Is it best served cold or room temp?
Recipe Question For: Lazy Mary's Lemon Tart -
How do I fix a tomato gravy that is too tangy?
-
How can I recognize the turkey liver?
-
Can I make this a day ahead? Will it keep overnight and be just as yummy the next day or do I have to make it day of dinner party?
Recipe Question For: Deb Perelman's Mushroom Bourguignon -
Can I use turkey wings to make a single portion of turkey dinner with gravy? I could never eat a whole turkey and I'm flying solo for Christm
-
21 pound prime rib how long to roast
-
Wreath Stollen from ancient Seventeen Magazine?
-
What kind of potato is best for chowder?
-
Panforte recipe: I just finished baking this fruitcake, Does the batter puff and rise up whle baking (and falls once the cake is removed?)
-
Think if sauce is made the night before and loaf is assembled it would last overnight to make on Xmas day?
Recipe Question For: Meatloaf with Blackberry Barbecue Sauce -
How long can I chill pastry dough?
-
Best way to use up a lemon after grating off zest? Don't want to just chuck it.
Showing 27741-27760 of 43618 results