Hotline Topics
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Alternative to brandy/calvados
Recipe Question For: Heavenly Apple Brandy Cake -
Is my pork ok to eat? Some discoloration questions
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Can this recipe use Instant yeast?
Recipe Question For: No-Knead Barbari Bread -
Can I use a half sorghum flour half regular flour mix to make sourdough or sandwich loaves
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Crust leaking butter and making flakiness
Recipe Question For: Chicken Pot Pie -
What is the kind of pan that you were using for the one with the yogurt garlic and ginger?
Recipe Question For: One-Skillet Garam Masala Chicken Thighs & Saffron Rice -
i left an unopened, new package of firm tofu out of the refrigerator for 3 hrs. in my house, is it safe to eat?
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How would you adjust this if you wanted to use, *brown* basmait rice?
Recipe Question For: One-Skillet Garam Masala Chicken Thighs & Saffron Rice -
I put too much tomato sauce in my bean soup. Any suggestions to lessen the tomato bite?
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Is anyone able to help out with advice on pickled crab meat or preserving crab meat?
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Menu help I’m making Richard Onleys chicken gratin, and would love to know what you think would be a great 1st course/starter? I was thinking beef bar
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Is there going to be a holiday swap this year?
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Does granola actually *need* sugar/maple syrup/whatever sweetener?
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How is this “Make ahead”? This recipe is listed as “Make Ahead”. But, I don’t see any comments or instructions on how to do so.
Recipe Question For: Creamy Polenta with Sautéed Apples, Mushrooms, & Calvados -
Sourdough starter recipe suggestions
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What do you think about using Boyajian orange oil (which is very concentrated) vs. the orange peel?
Recipe Question For: Whole Orange Bundt Cake with Five-Spice Streusel -
What dish to prepare with a lobster?
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About how many ounces is a "medium" sweet potato?
Recipe Question For: Butter-Basted Salmon with Buttermilk Garlic Mashed Sweet Potatoes and Spinach -
Why does preparing ahead and storing overnight in the fridge improve the texture of the cake?
Recipe Question For: Chocolate Torte with Almonds and Sea Salt -
How do I adjust baking time ? Recipe calls for 8” round springform and I only have a 9”?
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