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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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Q. what kinds of cheese would you recommend for a picnic. Not too stinky and goes will with a nice pino
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OK so I made a pizza with arugula and have about half a bag of it left over and I won't be making pizza again for awhile. Does arugula make...
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How long can you keep an opened container of tahini in the fridge?
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Any recommendations for a good baking stone? The one I have now cracked after only a handful of uses. I'm thinking I need a thicker stone?
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My husband was just put on a low glycemic index diet and I feel like I suddenly don't know what to cook. Does anyone have recipe or website...
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Making Cuban Roast Pork: How do you make sure the skin stays crispy while the meat stays moist?
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I saw a recipe on here (I think) for a peasant tomato soup that used copious amounts of thinly sliced raw garlic. Now I can't find it. Anyone...
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I have lost page 535/536 from Craig Claiborne's The New York Times International Cook Book. On page 536, there is a recipe for an Italian...
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I'd like to make the Rumtopf and a few other recipes from the NYT's "Spiking Summer Fruit in Order to Preserve It" article that ran a couple...
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I just used rice as pie weights. Can I cook the rice as normal now or is it garbage?
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What's the most efficient method to extract juice from ginger? I thought I was so clever when I recently used a garlic press, but I have...
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How can you rescue peaches if you've sliced them before they are ripe?
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Calling experienced jam makers! I recently learned how to make jam in a cooking class and was warned against doubling recipes. I seem to...
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I have some frozen cherry juice.(excess cherries) anyone have a good cherry jelly recipe.
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Anyone have tips on making jams in the oven. Specifically a bell-pepper jelly. foodpickle
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