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In a cooking dilemma? Have a burning question? Hotline is here to help!
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I have a question about the recipe "Brad Spence's Salted Butter Semifreddo" from Genius Recipes. Do you just drizzle in the butter? No whipping? The next step is folding in the salt.
beejay45 asked a question about a recipe over 4 years ago: Brad Spence's Salted Butter Semifreddo/ Last answered over 4 years ago -
Frozen margarita recipe?
asked by Danizmango over 4 years ago/ Last answered over 4 years ago -
What is a good substitute for cayenne?
asked by Darlene Carrigan over 4 years ago/ Last answered over 4 years ago -
What is the best way to cook skirt steak?
asked by Samantha Gonzales over 4 years ago/ Last answered over 4 years ago -
Skirt steak
asked by Samantha Gonzales over 4 years ago/ Last answered over 4 years ago -
Green mold on outside of prosciutto.
asked by GIOVANNI50 over 4 years ago/ Last answered over 4 years ago -
Recommendations for Indian restaurants in eastern Iowa?
asked by Anna over 4 years ago/ Last answered over 4 years ago -
Baked sweet potatoes safe after cooling in oven overnight?
asked by amydonovan over 4 years ago/ Last answered over 4 years ago -
Catering own wedding
asked by Madame Sel over 4 years ago/ Last answered over 4 years ago -
Gamey sheep's milk feta?
asked by beejay45 over 4 years ago/ Last answered over 4 years ago -
Flank steak was so tough!
asked by robyn324 over 5 years ago/ Last answered over 4 years ago -
Does anyone have tips for drying your own fruit at home? Preferably without a fruit dehydrator?
Sarah is Food52's senior staff writer & stylist.
asked over 4 years ago/ Last answered over 4 years ago -
Does anyone have a tomato sauce recipe that does not require peeling the tomatoes? Have a zillion tomatoes in garden!
asked by Jennifer A over 4 years ago/ Last answered over 4 years ago -
I have a question about the recipe "Pinto Beans and Turnip Greens" from summersavory. beans are not listed in the ingredients. How much do I need?!
alexroet asked a question about a recipe over 4 years ago: Pinto Beans and Turnip Greens/ Last answered over 4 years ago -
Can vegan pesto ( made with nutritional yeast ) be frozen?
asked by Betsy over 4 years ago/ Last answered over 4 years ago -
Best method for drying herbs.
Suzanne is a trusted source on General Cooking.
asked over 6 years ago/ Last answered over 4 years ago -
I have a question about the recipe "Jamie Oliver's Roasted Shoulder of Lamb with Smashed Vegetables and Greens" from Genius Recipes. I have bonelss lamb shoulder, 3.5 lbs total, cut into three equal pieces. Just popped it into the oven...
Beth100 asked a question about a recipe over 4 years ago: Jamie Oliver's Roasted Shoulder of Lamb with Smashed Vegetables and Greens/ Last answered over 4 years ago -
How can I adjust a recipe that calls for a frozen pie shell?
asked by Michelle church over 4 years ago/ Last answered over 4 years ago -
I have a question about the recipe "Plum and Blueberry Custard Tart with a Hazelnut Crust" from WinnieAb. Crust extremely soggy? Wish to make again but need to know how to avoid sogginess.
Strudel asked a question about a recipe over 4 years ago: Plum and Blueberry Custard Tart with a Hazelnut Crust/ Last answered over 4 years ago -
How many minutes per pound do I cook a bone on pork roast?
asked by unfinished woman over 6 years ago/ Last answered over 4 years ago
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I made a Scallop Casserole that called for chicken/seafood stock, It is so salty & the seafood taste is so strong.Is there anyway to safe this dish?
asked by Cathi about 20 hours ago/ Last answered about 18 hours ago -
Would Pico de Gallo pair well with rotini and basil pesto
asked by Joshua Tell Maynard 1 day ago/ Last answered about 18 hours ago -
Passion fruit pastry cream
asked by sihan 5 days ago/ Last answered 4 days ago -
What's the difference between the katsu curry sauces?
asked by lj 5 days ago/ Last answered 5 days ago -
I messed up my chicken parmesan I forgot to brown chicken before putting sauce on and baking any suggestions to make it still come out right
asked by Darlene 6 days ago/ Last answered 6 days ago -
How long do you boil small raw chicken squares.
asked by Cynthia Lien 7 days ago/ Last answered 6 days ago -
I am attempting to make a strawberry and cream duck liver pâté I am trying to figure out the best way to add the berries and keep the berries flavor
asked by Nick 7 days ago/ Last answered 7 days ago -
I have a question. How do I make a foundation for my bar (as a bar, I mean something like a protein bar)
asked by Christopher Villalobos 8 days ago/ Last answered 8 days ago -
can I make chicken and rice casserole ahead of time and refrigerate it
asked by dana 15 days ago/ Last answered 15 days ago -
What are the functional poperties when making marshmallow?
asked by Rafaella 15 days ago/ Last answered 15 days ago -
Coconut milk yogurt -- brownish film on top!
asked by alycia hammersmith 17 days ago/ Last answered 15 days ago -
When putting things into the oven, what are the general rules or guidelines for deciding which rack to put it on?
asked by david_from_canada 18 days ago/ Last answered 15 days ago -
Tomatillos
asked by Lynda Elmore 19 days ago/ Last answered 19 days ago -
Can I substitue almond flour in a recipe that calls for matzo cake flour? The recipe calls for 1 1/2 cups cake flour and comes out like mandle bread.
asked by CooknChia 19 days ago/ Last answered 19 days ago -
queso fundido with chorizo recipe?
asked by lena 20 days ago/ Last answered 19 days ago -
Can I proof yeast if cold water was used
asked by Timothy Bosnyak 22 days ago/ Last answered 22 days ago -
What temperature and for how long should you cook a Pavlova if you have used an Italian Merengue?
asked by Michelle 24 days ago/ Last answered 23 days ago -
I just roasted beef marrow bones and the marrow is rock hard. How can I get it out?
asked by Tania 24 days ago/ Last answered 24 days ago -
Is the bottom of the cannoli cake suppose to be custard like?
asked by Rose 24 days ago/ Last answered 20 days ago -
How long do you slow cook a 3.7kg leg of lamb, bone in. For Kleftiko. Thanks:)
asked by Dianna Brand 24 days ago/ Last answered 21 days ago
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I have a question about the recipe "Nigella Lawson’s Chicken and Pea Traybake" from Genius Recipes. Is there an alternate cook time for substituting with boneless thighs in this recipe? Or is bone-in the way to go?
Caree asked a question about a recipe 30 minutes ago: Nigella Lawson’s Chicken and Pea Traybake
