Hotline Topics
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Green peppercorns vs. black peppercorns: when would you use one kind and not the other? Any rules of thumb? Thank you! ;o)
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HELP! Making Angel Food cake and just discovered that I only have self-raising flour, do I leave out the cream of tartar completely then?
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I couldn't find urad dal - what is a good substitute?
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why would you use a yolk instead of the whole egg to bind a veggie burger?
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whats the advantage of using deionized water when cooking?
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this part is not very clear , what amount of apples do you put on top of cooked apples ? and how many in ingredients you are cooking ?
Recipe Question For: Upside Down Apple Tart -
What is the fat content?? In grams??
Recipe Question For: Caramelized Butternut Squash Wedges With Sage-Hazelnut Pesto -
I need a dish for a charity lunch, i was thinking something involving rice as it can be served cold. Any suggestions?
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Which kind of cutting board is the safest?
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Black Mold spot on my wooden cutting board. HELP
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Dried bay leaves?
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I have a bag of dehydrated eggplant slices that I brought back from Italy. Do I have to rehydrate them first? Any recipe ideas?
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Now that I've tried the traditional way of eating Greek mastic sweet-- a spoonful in a glass of water, licked -- what else can I do with it?
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Please re-read your directions - missing some of your ingreedients in the breading portion!
Recipe Question For: Horseradish Crusted Shrimp with Horseradish Remoulade -
Is there another name for volcano rice, or an adequate substitute?
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A question about a recipe: Volcano Rice Tabouli Salad
Recipe Question For: Volcano Rice Tabouli Salad -
Just made Carrot Ginger soup (from Weelicious). Too salty. Added cream. Dont want it too thin. Any advice to de-salt?
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Sprouted Mung Beans = Mung Bean Sprouts?
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Slow cooking a boneless pork shoulder with some onions, green peppers and jalapeno - what should I do with it for dinner?
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Made a salt baked snapper last night (J Waxman's recipe from Saveur). Fish was moist but too *salty*! What went wrong?
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