Hotline Topics
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I'm starting a new kitchen (moving from overseas, left most of our stuff in the U.K.). I'd like to stick to three or four pots to start. What...
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okay...so now that I know not to leave the pasa dough in the fridge for any length of time and to use semolina flour...does anyone have a...
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Really want to make those pumpkin caramels, but am wondering if the gray sea salt I have will work or if fleur de sel is worth the purchase...
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Q: Mistakenly mixed up about 12 oz butter & 1 cup arrow root- any suggestions in what to do w/ this now?
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how can I remove small pieces of cherry stones that were inadvertantly mixed into preserves I made? <br />thank you
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i looking for an oven thermometer that is accurate and won't get so discolored that it cannot be read. <br />thank you.
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I am wanting to sweet-cure a fresh ham (dry cured). My questions is can you leave it in a fridge, with the temp turned up, for the 3-6 months...
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Can you always find squash blossoms? I don't see them.
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what is the alternative for muscovado sugar. In Cochin(India) I cant find muscovado
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I have read the websites; however, I can never tell when my cherimoya are ripe or not. Can anyone give me a for sure method?
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what is substitute for Thai fish sauce or flavor?
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What happens to cold beer if you let it come to room temp? More specifically, I have a bunch of beer left from a party taking up a lot of...
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Why did my ravioli dough turn a greenish color after 4 days in the fridge? Recipe: 1 lb flour <br />10 egg yolks <br />milk <br />olive oil...
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Any great ideas on what to do with a pork rib roast?
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DonnyG Say's: I love Food52. Therefore I feel protective. I want Food52 to remain pure in it's form of cooks helping other cooks. The day...
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Can I substitue skinless chicken breasts for thighs & drum sticks and still make a decent Arroz Con Pollo?
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Does anyone have a foolproof recipe for Scottish tablet? I have made this once perfectly but about 7 times imperfectly, always using the...
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If some of my elderberry jelly did not gel, can I fix it - say boil it again and add suregel (or however it's spelled).
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Does anyone have some good ideas for collard greens, other than a mess o' greens (done that) or thrown into a soup (that too!). I love them...
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Is there a real need to take the skins of beets, carrots, yams etc before roasting them if the vegetabes are organic and well scrubbed? Recipes...
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