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Substitute for water when cooking rice?
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A question about a recipe: Almond Brittle garnish with Sea Salt
Recipe Question For: Almond Brittle Garnished with Sea Salt -
caramelizing sugar
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Should I get an iPad -- not just for the FOOD52 app, but for any other reasons? For those of you who have them, what do you like/not like?
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what punch would you recommend
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A non-starch side dish to go with grilled salmon?
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DID YOU KNOW?
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Am creating a "Moroccan" gift pkg that includes P. Wolfert's "Food of Morocco" and preserved lemons. What spices (or oils?) shd I include?
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Can I make this today and store in my fridge until Christmas day? What's the shelf life and does it need refrigeration? Thinking about making thi...
Recipe Question For: Cheddar cheese biscuits with bacon jam -
Asian Menu: is this ok? (I am in miami so its not too cold):
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Asian Menu: is this ok? (I am in miami so its not too cold):
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If you were to freeze these to save for later, would you do it before or after the cooking? I don't know if the dumplings you buy at the store in...
Recipe Question For: The Addictive Pot Stickers -
What food should I bring on a transatlantic flight?
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Does anyone else find bay leaf disagreeable? My wife says that it is one of the milder spices, but I think it overpowers everything. She lo
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A question about a recipe: Caramelized Pear and Gruyère Torta
Recipe Question For: Caramelized Pear and Gruyère Torta -
This recipe looks amazing but I am having some difficulty understanding the directions. First, should the potatoes be precooked or not? They wi...
Recipe Question For: Potato Leek Tart with Goat Cheese and Parsley Purée -
I'm re-reading Michael Pollan's "In Defense of Food", an outstanding book. Any comments on his philosophy?
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how many cups of flour do I put in pancake mix?
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Recipe for chili
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How far ahead can I make Palmiers?
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