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Can I freeze this ahead of time and bake later?
Recipe Question For: Classic Lasagna -
Vegetarian Receipes to go with the Peach Pie
Recipe Question For: Sweet & Savory Peach Tart -
Do you find the mixture is better served hot, right from the stove, or do you prefer to let it chill?
Recipe Question For: Walnut-Lentil Lettuce Wraps -
Can the gluten-free flour in this recipe be replaced with regular flour? And is there anything that can be used to replace the almond meal? Thanks!
Recipe Question For: Blackberry Cornbread Muffins -
Can I sub apple sauce for water?
Recipe Question For: Apple Spice Cake -
Shorten Prove Times? - fridge and post-fridge
Recipe Question For: Jessica Fechtor's Five-Fold Challah -
Coke & peanut cake or cupcakes
Recipe Question For: "Coke & Peanuts" Sheet Cake -
I need to freeze potato dishes ready to reheat. What should I make? Gnocchi? Scalloped? Something else?
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Berries, apples, pears... what other fruits could you you use in this recipe?
Recipe Question For: Orange Upside-Down Sheet Cake -
Many recipes say “Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes” Then you add l
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How many zucchini make 2 cooks shredded?
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Cocoa - Dutch processed or regular?
Recipe Question For: Ultimate Chocolate Cake -
I cooked a dish - shrimp, broccoli and pasta. I used leftover spaghetti, plus added soy sauce and made a roux.
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Salting Beans in the beginning or end?
Recipe Question For: Rich & Creamy Beans From Rachel Roddy -
How much to add a saffron to risotto? Thank you.
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Can I save the beans for future use? In the freezer in a seal-a-meal bags and then heated in a hot bath?
Recipe Question For: Rich & Creamy Beans From Rachel Roddy -
I’m a teen and I suspect that the corn oil we are using has gone bad. I can taste it and I can smell it while it’s cooking. How do I test it?
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Is sour taste detectable from sour cream?
Recipe Question For: Sour Cream Pound Cake -
Nutritional information for classic cashew cheese
Recipe Question For: Classic Cashew Cheese -
Has anyone ever done an online class with The Chef & The Dish?
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