Hotline Topics
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What is the difference between Greek feta and French feta cheese?
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Fully cooked pork shoulder but not cooked enough where it shreds. I want to turn into carnitas.
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My housemate refrigerated my still cooling jars canned strawberry jam. Can I take them out and store them in my cellar?
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What is the best method for drying lettuce (without a salad spinner)?
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How can I use baker's yeast instead of sourdough culture?
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I am looking for nutritious vegetarian recipes to make and freeze before baby arrives. Please send suggestions!
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What is the closest equivalent in the U.S. to the "Type 65" flour that is used in French recipes for bread?
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Spelt flour as a substitute for whole wheat pasty flour
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Based on head notes it sounds like this salad made in a saute pan would work . Any advise on this modification? I have made this salad several tim...
Recipe Question For: Warm Roasted Radicchio and Shrimp Salad with Warm Bacon Vinaigrette -
Can i freeze spreadable butter to make it hard
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Can anything be done with the nut puree/paste after making nut milk?
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I was making peach pie. The 3 lbs of peaches did not yield much "meat" for the filling. I have frozen black berries and fresh red raspberries. Help?
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blueberry buckle slumped in the middle overnight. It looked fine yesterday and tasted fine. Any ideas what happened, or suggestions?
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How to substitute white pepercorns for green peppercorns?
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What's the best way to fix cloudy glassware?
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What do you cream with the sugar for the batter?
Recipe Question For: Berry Upside Down Cake -
Not sure if my question got submitted- 1) Would it be ok if I add parsley as well along with mint and cilantro? I used it last time (it was a diff...
Recipe Question For: World's Easiest Falafel and Tzatziki -
If I boil pasta, strain it, immediately dump it into cold water, then strain it again (to store immediately), will it change the texture?
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Cornbread tastes like baking soda. Anything I can do to save it?
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