Hotline Topics
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I'm getting conflicting advice on roasting chicken pieces. I want crispy skin. Best method?
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Any idea how long an open can of Thai shrimp paste can last in the fridge? (How would I know if it's gone bad?)
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Can anyone recommend the best online recipe organizer - I'd like to upload recipes I've saved in Word docs, add scanned in hard copies as...
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Personally I love cilantro. But I've become convinced over time that some people are genetically predisposed to hate it. They can only taste...
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does anyone have a good vegetarian dashi recipe? or cook's notes on making such dashi? I don't want to use bonito.
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My husband is an Argentina Jew and he loves a certain Jewish pasta dish his grandmother makes. It is a pressed/dried pasta called "farfalej...
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Ideas for an easily reheated meal (which can be consumed while holding a baby)? Am bringing over dinner to friends with a newborn - they are...
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Can cooked beets be frozen?
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I would like to bake a fresh blueberry and peach cobbler to be served on Saturday (5 days from today). Would it be better for me to bake...
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hi foodpicklers, any suggestions on how to roast fava beans? Anyone tried it before? Any tips are welcome! Thank you.
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I made a big ole batch of lobster stock. Now what do I do with it? Anything that doesn't require lobster meat?
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Hey foodpickle, got a good creamy polenta recipe? (Thanks @jennydeluxe!)
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I would like to mail order banana leaves and can't seem to find a source? Thanks so much!
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Sometimes when I make pesto the basil oxidizes and the whole thing turns a really ugly dark brown/green. I wonder if it's because my food...
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What's the best way to remove rust from a cast iron skillet? Or should I just throw it away?
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is philadeliphia cream cheese sold in the tub (not whipped) the same as the kind in the bar? my supermarket only has the tub, and the label...
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Reply like this? I have to use three to four times the amount of corn starch to get the same thickness in sauces. 2 = 7 tsp now.
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Just moved to Alberta. I need a lot more corn starch here than I did in Europe. Any suggestions on brand/other stuff (no flour)?
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How do you keep tuna tartare from oxidizing (turning gray)?
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What is the best way to cook this?? The girl at the grocery store gave it to me because I thought it was neat.
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