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Can someone provide more detail about the size or amount of onion?
Recipe Question For: Winter Spring Summer Fall Chicken Mousse -
Tawny vs Ruby port? Anyone have positive experience using tawny, or input on whether the sauce was actually intended to be made w/ tawny vs ruby port?
Recipe Question For: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce -
I don't own a food processor but do have a kitchenaid stand mixer. Is there a way I can make this pâte sablée using a stand mixer?
Recipe Question For: Sweet Tart Dough -
Shortening substitute in pie crust recipe
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Substitute for the feta? Or cannot really tell it is in it?
Recipe Question For: Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese -
When cooking my turkey for thanksgiving, is it better to use my convection part of my oven or keep the regular oven. Time is not not an issue
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I am making bitters, part of the recipe is to steep ingredients in water and let sit for 2 weeks. My question is, wouldn't it go bad?
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Can I add beaten egg whites to sweet potato fluff to make lighter?
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I need to cook 3 9x13 dishes and a pie shell....can I cook all4 in the oven at the same time?
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Can I make the crust today... freeze it for 2 days... then make it 2 days before serving?
Recipe Question For: Quiche, Any Way You Want It -
Will it work in Bundt pan it would it stick?
Recipe Question For: Chocolate Dump-It Cake -
How do you make nice smooth gravy from the juice of the turkey?
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why does my pumpkin pie get a crispy top to it.
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Dry brining a turkey, how long is too long?
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Never soaked bean before and did not add enough water, only an inch of water. Now what to do?
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What's the right way to serve a baguette at the table?
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How do I slice the turkey breast so the skin looks neat (as on magazine covers), and not mangled as mine always does?
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Trying to make a pineapple chess pie all the recipes I see call for milk do you need milk to make the pie is my question
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I'm guessing that since a lid isn't mentioned, the leeks go into the oven uncovered. Is that right? Thank you!
Recipe Question For: Braised Leeks -
reheating turkey breast slices
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