Hotline Topics
-
Which is best to bake with- salted or unsalted butter?
-
Can I use buttermilk in replace of milk for yeasted waffles?
-
A question about a recipe: Chicken that Fancies Itself Spanish with Lemons, Onions & Olives
Recipe Question For: Chicken that Fancies Itself Spanish with Lemons, Onions & Olives -
Veggie-Wash: useful product or waste of money?
-
Can potato flakes be whizzed up to substitute for potato flour?
-
My sweet limes aren't sweet OR sour. Just kind of bland. What should I do with them?
-
Simple syrup crystalizes
-
would sage clash with: sharp cheese w/dill, mozzarella, swiss? thinking quiche to use up sage and ends of cheeses. also may use squash & leafy greens?
-
Thanks @FoodPickle i am drooling as i wait..the 'Sriracha oyster' link is TehFab. Are you married?
-
A question about a recipe: Buckwheat Piadine
Recipe Question For: Buckwheat Piadine -
can I replace butter for shortening in a boston cream pie recipe?
-
Just made SavvyJulie's clementine poundcake. Am wondering why there is no baking powder in it? Is it missing? My pound cakes always have a leavener
-
Other than dilution, is there a way to rescue a dish/sauce that has too much salt?
-
Does anyone have a good recipe for the Vietnamese soup canh chua? I absolutely love it--Le's in Brighton and Chestnut Hill, MA is the BEST. I want t
-
When cleaning a leg of lamb how important is it too remove all the sinew between all the different muscles?
-
My polenta always gets too stiff no matter how much liquid i add. Any suggestions or super informative recipes?
-
My chocolate chip cookie dough was too hot and melted the chips. Any ideas what I can do with this batter now? Mix something else in?
-
How would leg of lamb work as a substitute for lamb shoulder? Looking at the citrus/olive/lamb recipe got me wondering.
-
A question about a recipe: Hot Tub Chicken -- Actually it's about the Meyer lemon oil. How do you make it?
Recipe Question For: Hot Tub Chicken -
Maine shrimp: how to make a stock/broth
Showing 40641-40660 of 43461 results