Hotline Topics
-
Shiny Candied Nut Technique?
-
I am making Chicken Vermentino (from another website)http://cooking.nytimes.com/recipes/9079-roast-chicken-vermentino
-
How do you suggest reheating these if making ahead?
Recipe Question For: Coconut Mashed Sweet Potatoes -
Turkey in Convection Oven
-
Can I use non-alcoholic hard dry cider, in a recipe that calls for the hard dry cider? 1 litre or 35 oz. hard dry cider in recipe Gordon Ramsay
-
Is there any magic in using a leave-in meat thermometer for this? Could one test using a Thermapen (or other reliable instant read) instead?
Recipe Question For: Torrisi's Turkey -
Advice on incorporating black cocoa into this recipe? I'd love to use it to amp up the chocolatey flavor and dark color, but I'm not sure how to g...
Recipe Question For: Margaret Fox's Amazon Chocolate Cake -
Stories from the Food52 Holiday Swap!
-
Goose pot versus turkey roasting pan
-
Vegetarian thanksgiving
-
chocolate glaze
-
Better to do a full 16-hour fridge rise and cut down on the second room-temp proof or let it rise for closer to 12 or 13 hours in the fridge and t...
Recipe Question For: Jessica Fechtor's Five-Fold Challah -
A question, How much SALT & WATER would I require to boil 1 Kg (2.20462 pounds) of chicken
-
"ground rice pasta?" What is it?
-
Good substitute for the Graham Flour?
Recipe Question For: S'mores Layer Cake -
Is anyone else having problems running the menu genie? It keeps locking up on my machine.
-
I've been searching for a recipe for bagna cauda, but in all of the pictures I've seen online, the sauce looks more 'separated.' I lived in Torino...
Recipe Question For: Bagna Cauda (Hot Garlic and Anchovy Sauce) -
Wondering if anyone else has received the Thanksgiving tips emails promoted here.
-
I just made a batch of kimchi this weekend, had a taste last night and it's too salty! What can I do with it?
-
can you use synthetic sugar, I am diabetic
Showing 14961-14980 of 43361 results