Hotline Topics
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Should I pay attention to the expiry date on my jar of molasses or just hope for the best?
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How far in advance can I whip cream?
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Is there a way to delete a recipe entry on Food52?
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What brand/model of butcher's steel do you recommend and why? I can get a good edge on my knives, but need a honing steel. Thanks! ;o)
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What is a good savory vegan snack to make for a group of Buddhists? No onions/garlic of any sort allowed with this type of vegetarianism.
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A question about a recipe: Sweet Potato Gnocchi with Chestnut Pesto
Recipe Question For: Sweet Potato Gnocchi with Chestnut Pesto -
Is there anything useful one can do with the liquid (whey) left over after scooping out the ricotta curds? It seems a shame to waste it.
Recipe Question For: Jennie's Homemade Manicotti -
Is there a difference between branzino and lup de mer?
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heavy-bottomed saucepans?
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How do you avoid white chocolate seizing?
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Speaking of pickles... lifetime addiction... would love to collect some recipes for quick pickles.
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I just got some coconut oil and heard it can be whipped into a buttercream-like frosting...has anyone tried?
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How is freshly ground mace used to best advantage in Indian cooking?
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Any tips for a rank amateur food photographer?
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I put too much sambal oelek in my noodles- how can I make them less spicy?
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Can I substitute duck fat for butter when thickening a sauce with a roux?
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Mashed potatoes with white cheddar, kale and garlic from the Green Room (Ottawa) Vegetarian Cookbook. Delicious-eve
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I need a recipe for the Harissa Sauce? Please advise.;
Recipe Question For: Moroccan Carrot Salad with Harissa -
A question about a recipe: Broccoli Rabe in Lemon Cream-- What should be considered when substituting creme fraiche for heavy cream?
Recipe Question For: Broccoli Rabe in Lemon Cream -
Recipes highlighting cheddar cheese please?
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