Hotline Topics
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I have meatballs and chicken breast fillets what can I make with this?? For 2 people! Thanks!
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Should I marinate a New York steak before grilling it?
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If I take one frozen chicken breast out of freezer... How long will it take to defrost
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My sister-in-law brought me virgin coconut oil back from Nicaragua. (It's the best I've ever seen or smelled!) It was liquid when she handed...
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a big bottle of olive oil froze...can it be defrosted and used? <br />
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Total souffle failure: what went wrong and how can I ever recover from the culinary shame? I tried making individual dessert souffles on Christmas...
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Only used a few sprigs of thyme from package. What to do with the rest before the bold gets it?
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What kind of olive oil do you think is the "best"?
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If you don't have a vanilla bean on hand could you add vanilla extract? This is for the recipe Buttternut squash beef stew.
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Any tips on using an old (probably from my parents' wedding in 1979) juicer? It's a Braun and I can only remember one time in my childhood...
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is there actually a significant difference between white bread and whole wheat or say regular pasta vs whole wheat?
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What are the top 5 things to dip into cheese fondue? Are apples a good option?
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I'm trying to carmelize onions at altitude and after almost 2 hours they will not brown. What is gong on?
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Wishing you gals and the entire Food52 a delicious 2011!
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I was wondering what people prefer to use for cakes: shortening, butter or lard, to create a moist but also light(fluffy) texture.
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Can anyone recommend the best Chicago deep dish pizza pan? Aluminized steel Non-Stick? Aluminum? I normally wouldn't get the non-stick...
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For those of you who make your own vanilla extract, a couple of questions: <br /> <br />1) From where do you purchase your vanilla beans and...
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If a recipe calls for red wine, should I use red cooking wine or regular red wine? Does it make a difference? I'm trying to make a marsala...
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How can I make fluffier cornbread?
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How long do you bake a potato and at what temperature
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