Hotline Topics
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Does anyone have a 'durable' pate brisee recipe?
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anyone know how to jury rig a bundt pan?? I know I've got one somewhere, but don't have time to kill to go searching for it.
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Looking for a recipe that use hard boiled eggs?
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A friend's mother used to serve a chocolate rum layer cake that was the best thing I ever put in my mouth. Mrs. G was Polish, which may or...
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I can NEVER properly cook fish. It always turns out rubbery or not cooked enough or over cooked.
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I made the top round of a leg of lamb tonight...local meat purchased @ whole foods...Roasted it and all in all found it STINKY (i.e. super...
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We're making a gnocchi with brown butter and sage for an upcoming dinner. What should we serve with it?
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I made cranberry infused vodka (pureed cranberry, sugar, vodka) for the holidays. Today I separated the liquid from the solids. The thing...
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I made a pasta salad with a red onion that's a lot more bitter than I had expected. Is there any way to drown out the onion flavor? It's a...
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In the market for a traditional (non-Belgian) waffle maker. Can anyone recommend a good one?
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I'm making grilled mustard chicken tonight, sans grill (http://www.seriouseats.com/recipes/2010/08/dinner-tonight-grilled-mustard-chicken...
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For the first time all season, I did not sell out of bread at the Farmers Market. Now I have several lovely ciabattaesque loaves at hand...
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We always grill & smoke a large (20-23 lb) turkey for either Thanksgiving or Christmas. We use a Weber GAS grill and have had good luck except...
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Do you have a favorite brand of butter? If so, why do you consider it to be superior?
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my recipe calls for ancho chili pepper sprinkled on my deviled eggs, can I use regular chili powder?
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My 9 x 9 pan always burns the bottom of whatever I cook in it...I don't really want to get a new pan (poor college student), but is there...
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Has anyone ever built a smoker out of their charcoal grill? Any advice?
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I would like to serve oeuf a la neige at an upcoming dinner party for six. Is it possible to make the "oeuf" in advance? I tried this once...
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What's the difference between a chutney and a jam?
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Has anyone made bread using the tangzhou starter, which is using the starch gelatinization concept.
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