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In a cooking dilemma? Have a burning question? Hotline is here to help!
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can I freeze Martha stewarts creamy mac and cheese recipe the week before a BBQ?
asked by helenenancy almost 5 years ago/ Last answered almost 5 years ago -
Cup measure
asked by Jenny Maria almost 5 years ago/ Last answered almost 5 years ago -
what can be substituted for cream in a recipe if we are lactose intolerant?
asked by sally zucker almost 5 years ago/ Last answered almost 5 years ago -
bad waiters
asked by ATG117 almost 5 years ago/ Last answered almost 5 years ago -
is semolina the same as pasta flour
asked by Lucia from Madison almost 5 years ago/ Last answered almost 5 years ago -
Substitue for Semolina
asked by Lucia from Madison almost 5 years ago/ Last answered almost 5 years ago -
Best poached egg recipe? Vinegar? How do I keep the egg together?
asked by Noah Truwit almost 5 years ago/ Last answered almost 5 years ago -
Do you know the soda maker in addition to soda stream?
asked by Takao,Kobayashi almost 5 years ago/ Last answered almost 5 years ago -
food52hotline I can't find creme fraiche at the store. What's a good substitute?
asked by @genabu via @Food52Hotline almost 5 years ago/ Last answered almost 5 years ago -
finding and using thai sago
asked by bigpan almost 5 years ago/ Last answered almost 5 years ago -
Baking chicken. What herb can I substitute for tarragon?
asked by Maryellen Pearson almost 5 years ago/ Last answered almost 5 years ago -
I have a question about the ingredient "bottle hot taco sauce" on the recipe "Pulled Pork Sandwiches" from mtlabor. What is hot taco sauce? I wouldn't dare purchase anything like Taco Bell hot sauce (nasty!) I'm thinking something more...
The Fiery Epicurean asked a question about a recipe about 6 years ago: Pulled Pork Sandwiches/ Last answered almost 5 years ago -
How to dehydrate potatoes
asked by Glenda,Collard almost 5 years ago/ Last answered almost 5 years ago -
Q: Do kale chips store well? I usually eat them right away, but I'd like to make a big batch for the weekend.
asked by @FoodDocent via @Food52Hotline over 7 years ago/ Last answered almost 5 years ago -
A question about a recipe: Sauerkraut Lentil Soup
asked by maglife almost 5 years ago/ Last answered almost 5 years ago -
Corn starch and cocoa powder.
asked by mensaque almost 5 years ago/ Last answered almost 5 years ago -
Flat-iron steak is on sale at my grocery store. How should I cook it?
asked by @genabu via @Food52Hotline almost 5 years ago/ Last answered almost 5 years ago -
I have a question about the recipe "Grilled Salmon w/ Black Beans" from mtlabor. Are the canned beans drained and rinsed?
Tarragon asked a question about a recipe almost 5 years ago: Grilled Salmon w/ Black Beans/ Last answered almost 5 years ago -
Do you use the whole egg in lemon curd or yolks only?
asked by Julia G almost 5 years ago/ Last answered almost 5 years ago -
I'm making a blueberry buckle pie and it calls for a spring form pan.
asked by Bill F almost 5 years ago/ Last answered almost 5 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 24 hours ago/ Last answered about 22 hours ago -
Would Pico de Gallo pair well with rotini and basil pesto
asked by Joshua Tell Maynard 1 day ago/ Last answered about 22 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 16 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 25 days ago/ Last answered 21 days ago
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I have a question about the recipe "Nugs & Tots" from Emma Laperruque. Can your beer battered nuggets be frozen
lina asked a question about a recipe about 1 hour ago: Nugs & Tots
