Hotline Topics
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what is heavy cream? It by the milk and half and half? whippingcream? have always been confused by this. thanks!!!
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I'm thinking of investing in copper pots. Any recommendations on a specific brand?
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Anyone have a recipe for lamb sirloin?
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Can I make the batter for banana bread tonight, but bake it off in the morning? Or will holding it in the fridge like that mess with it?
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How long can I keep pastry cream in the fridge before using?
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Freezing Pesto -- I used to freeze pesto in ice cube trays (just basil, oil, nuts & a bit of salt), without adding the cheese. Then I would...
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What's the best kind of potato for a gratin (savoyard style i.e. with cream and cheese).
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I made cucumber pickles with a variety of herb options. I am/was attempting a wild yeast, non-vinegar pickle (it worked last year...) This...
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Lately I've noticed a number of different kinds of ground cinnamon on the market (distinguished mostly by the region where the cinnamon is...
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i got a lot of soft goat cheese in sealed logs on sale. can these be frozen?
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Curious about people's favorite quinoa recipes... Thoughts, suggestions?
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Stove top help! High heat = high splatter, what is the best way to clean? I find that wiping everything down while still warm helps, but...
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this is not a food question but a wine question. I am not allowed alcohol for medical reasons one being I am Diabetic...however I am going...
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I purchased a bottle of agave nectar to use in a cocktail. Any other uses??????
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In honor of my friend, who was promoted to an associate professor at Hopkins, his wife is throwing him a brunch next weekend and I offered...
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What is the "reaction" I'm trying to avoid when instructed to use a nonreactive bowl?
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Looking for fresh new ideas for packed lunches to take to work. After making dinner most nights, I'm too tired to put together lunch for...
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What are good ways to use sunchokes?
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What do I do with a pint of cream sauce left over from yom kippur--the kind they put pickled herring in, but without the herring? It's delicious...
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I am baking a loaf of bread with active dry yeast at about 7000 ft above sea level. What's the rule of thumb I should use to reducing the...
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