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the recipe starts with 1 1/2 ounces duck breast. that's not much, then the steps speak to duck breasts - plural. What is the proper amount
Recipe Question For: Paperino v Pierino; Duck Ragu and Pappardelle, the Thrilla in L’Aquila -
A question about a recipe: Soy Corn Bread
Recipe Question For: Cornbread with Soy Milk -
Where can I find Finger Limes?
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Where is a good warm place to let things rise?
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How long can egg whites be stored in the fridge?
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I'm making a tuna dish with a ginger shitake cream sauce from epicurious..what sides should I pair with this so I don't have battling favors?
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Porcini mushrooms....dried vs fresh
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Classy football foods? Help!
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Snow day recipes?
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I'm thinking of making Hunan-Style Tea-Smoked Chicken from epicurious.com. Do you think I could use green tea instead of black?
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A question about a recipe: Short Rib Ragu
Recipe Question For: Short Rib Ragu -
should they cool before at all before rolling?
Recipe Question For: Cinnamon Sugar Breakfast Puffs -
A question about a recipe: Almond Cake with Orange-Flower Water Syrup
Recipe Question For: Almond Cake with Orange-Flower Water Syrup -
Best tastiest way to make kale chips
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What is the best wine to use for cooking when the recipe calls for "white wine"?
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What do you do with the 2nd disk of dough?
Recipe Question For: Chicken Pot Pie Provencal -
What do you do with the 2nd disk of dough?
Recipe Question For: Chicken Pot Pie Provencal -
Are margarine and shortening te same? Can I substitute one for another? I want to use it to make vegan frosting:)
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"The best way to destroy a culture is to destroy the kitchen" http://devdutt.com/the-talking-thali/
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How to eat anchovies?
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