Hotline Topics
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Any success in making baked ziti (tomato-ricotta-shredded cheese basic variety) without preboiling the noodles. Would adding extra water...
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About to make a big batch of applesauce. Can I freeze some?
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I want to have a polenta bar for an upcoming dinner party. Ideas for toppings? And should I do the porridge kind of polenta, or make it ahead...
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I have a potluck tomorrow night for about 20. I already made the meatballs and sauce; I’m baffled as to how to keep cooked noodles hot, but...
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I need help in the Crock Pot arena. I bought a huge CorningWare Electrics Crockpot many, many years ago and I threw out the directions about...
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To make this beef and vegetable stew, what cut of beef should I ask the butcher to give me? I.e., I don't want to say, "Please give me some...
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Does anyone have suggestions for dealing with one oven (plus a couple of toaster ovens and a microwave) when entertaining a crowd -- maybe...
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Does anyone have tips on making fresh corn polenta?
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What's a tasty apple for apple pie that won't get mushy?
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Our cocoa tree produce about 100 fruits every year,any idea how to proses or any recipe with fresh fruit farmers usually sell the fruits...
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Has anyone ever tried baking with St. Germaine, the elderflower flavored liqueur or any liqueur/bitters for that matter and if so what do...
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What is (and in) Sriracha Sauce? <br />How does it differ from other hot sauces?
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Does anyone have advice about whether corn you buy at the beginning of the season and corn you buy at the end of the season should be cooked...
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Can I substitute gherkins for pickles in a potato salad?
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I have some roasted butternut squash -- just roasted with a bit of olive oil, salt & pepper. What should I do with it now? I've already eaten...
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I've been an expert apple pie baker for years (at least to my personal taste) and I just made a pie - followed the usual recipe - used the...
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I just bought a beautiful "unused" Romertopf (sp) clay pot in the shape of a large fish at a yard sale for 1 dollar! The woman selling it...
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I have an abundance of roasted kabocha squash. Does anyone know any recipes (besides mashing it up) for already cooked squash?
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any danger in using expired cream of tartar? will it still work? fate of biscuits hangs in balance...
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I am trying to figure out the proper name for those small green chilies (they're thin, about 2 inches in length) used frequently in Indian...
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