Hotline Topics
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My daughter's class is going on a camping trip & I have been asked to make pancakes for the third morning of the trip for 30 people. The...
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My strawberry jam is all fading! Still tastes OK but so NOT pretty ... any thoughts on how to prevent that in the future? This stuff will...
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I'm making the Wishbone Chicken tonight. I thought I recalled the recipe called for a 6 pound chicken when I was at the store only to get...
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What do you do with leftover egg whites (4) when you make a recipe that uses only the egg yolks?
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What can you substitute for self-rising flour?
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How long can I keep egg whites in the fridge?
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Overcooked my plum jam a little, and it is too thick. (Too thick to spread easily!) It is just refrigerator jam (not sterilized) and it is...
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What are the advantages of hot pickling over cold pickling? Are there times when you should always pickle a fruit or veggie with a pickling...
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So I am making dinner with these pretty picky American boys. Real meat and potatoe types. One of them is now vegetarian, the other three are...
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All summer I tried to find Farro in Maine--no luck and no luck on the web. Any suggestions as to a good source in the NYC area and online...
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I've always using some basic oriental style ingredients in making marinades(soy sauce, rice vinegar, mirin, hoisin). I picked up my first...
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Elizabeth David's recipe for chocolate souffle calls for melting 4 ounces of chocolate with 2 to 3 tablespoons of water, rum, or brandy...
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Can a food processor chopping blade be sharpened? My Cuisinart is 15 yrs old, still runs great but the chopping blade is a little dull.
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I'm making meals for a friend's 1.5 year old, and am needing meal suggestions for toddler friendly meals that can be portioned, frozen, and...
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What's the best way to store homemade naan?
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What kind of beef do you use for stir fry?
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can I subsitute quark for mascarpone in the Food52 Nectarine Slump? Perhaps add a little sugar or vanilla to cut the sourness?
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What's something quick and easy I can bring the ingredients for and make at work? We have fridges, freezers, and microwaves, and I've gotten...
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What is the best (easiest!) way to peel uncooked butternut and similar thick-skinned winter squash? I usually just roast it whole, unpeeled...
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How do you know when it's time to have a French copper gratin pan re-tinned?
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