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I have a question about the ingredient "+ 2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble" on the recipe "Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto" from melissav. is ricotta salata the same...
Angela Tinker asked a question about a recipe over 4 years ago: Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto/ Last answered over 4 years ago -
appetizers
asked by mshofran over 4 years ago/ Last answered over 4 years ago -
Do you peel turnips before roasting?
asked by fozziebayer over 4 years ago/ Last answered over 4 years ago -
Does anybody have a great vegetarian stuffing recipe?
asked by legoland over 4 years ago/ Last answered over 4 years ago -
I have a question about the ingredient "grams blanched almonds" on the recipe "Meyer Lemon Macarons" from DolcettoConfections. what is blanched almonds
Bwalters asked a question about a recipe over 4 years ago: Meyer Lemon Macarons/ Last answered over 4 years ago -
When to stall steamed bun preparation
asked by PhillipBrandon over 4 years ago/ Last answered over 4 years ago -
Anyone have recipes or suggestions for smoking a goose?
asked by Nicole Swenson over 4 years ago/ Last answered over 4 years ago -
I have a question about the ingredient "grains of paradise (sub pepper if you don't have this - but really you should get some!)" on the recipe "Lamb Stew With Cardamom " from aargersi. what is this?
grady asked a question about a recipe over 4 years ago: Lamb Stew With Cardamom/ Last answered over 4 years ago -
I have a question about the recipe "Paule Caillat's Brown Butter Tart Crust" from Genius Recipes. How much butter goes into this recipe?
ines asked a question about a recipe over 4 years ago: Paule Caillat's Brown Butter Tart Crust/ Last answered over 4 years ago -
Juicer?
asked by Sara from Brooklyn over 4 years ago/ Last answered over 4 years ago -
Do these grow in gardens?
asked by a Whole Foods Market Customer over 4 years ago/ Last answered over 4 years ago -
I have a question about the recipe "Tuscan Turkey Roulade" from HalfPint. What white wine would you serve with this? My Thanksgiving sides will be fairly standard. Using a brand new feature here, you can click on my profile and then on the...
AntoniaJames is a trusted source on Bread/Baking.
asked a question about a recipe over 4 years ago: Tuscan Turkey Roulade/ Last answered over 4 years ago -
Weight watcher options
asked by patriceduquette over 4 years ago/ Last answered over 4 years ago -
I have a question about the ingredient "fresh tofu - firm" on the recipe "Grilled Indonesian Style Tofu with Peanut Mango Salsa" from MVegetarian. What does a 'cake' of tofu weigh?
susan g asked a question about a recipe over 4 years ago: Grilled Indonesian Style Tofu with Peanut Mango Salsa/ Last answered over 4 years ago -
I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. I have a recipe that calls for a butter rub, mixed with pancetta and herbs just before roasting; no brining. Is there any issue...
Leslie Whitten asked a question about a recipe over 4 years ago: Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)/ Last answered over 4 years ago -
Thanksgiving fails and solutions?
asked by Marian Bull over 4 years ago/ Last answered over 4 years ago -
Turkey for 35 - what to do??
asked by humblecook over 4 years ago/ Last answered over 4 years ago -
Possible to make polenta in the afternoon and reheat for dinner?
asked by Natalie H over 4 years ago/ Last answered over 4 years ago -
Best turkey
asked by jacie over 4 years ago/ Last answered over 4 years ago -
What is the best dairy free butter substitution for baking?
asked by mamaclementine about 5 years ago/ Last answered over 4 years ago
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Old fashioned peanut butter fudge?
asked by Mckenzie 2 days ago/ Last answered 1 day ago -
Can i use cooking mill chocolate block in brigadeiros instead of cocoa powder, if so how much if i am using 1 can condensed milk?
asked by Asia Sufian 5 days ago/ Last answered 3 days ago -
Can i freeze spreadable butter to make it hard
asked by Blessing 8 days ago/ Last answered 8 days ago -
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?
asked by plotto 9 days ago/ Last answered 9 days ago -
How to substitute white pepercorns for green peppercorns?
asked by Jim 9 days ago/ Last answered 9 days ago -
My sourdough starter is only 5 days old can I try to use it in my pizza dough?
asked by Jane Smith 11 days ago/ Last answered 10 days ago -
mayonnaise made wrong way....can I make it right
asked by thabsheeq 11 days ago/ Last answered 11 days ago -
Am I able to cook vegetable stock from frozen
asked by John Hall 13 days ago/ Last answered 13 days ago -
Cultured buttermilk or Lemon + Milk trick buttermilk for fried chicken
asked by Ronan Gow 15 days ago/ Last answered 14 days ago -
Increasing the size of of Marcella Hazan's Roast Chicken with Lemon
asked by Diego de la Torre 16 days ago/ Last answered 16 days ago -
I would like to purchase the salmi bouquet but I'm quite curious as to why there are 2 shipping fees. $29 seems a bit steep for a $50 gift
asked by Evan 16 days ago/ Last answered 16 days ago -
So i have fried chicken a few times and after frying some of the chicken is gone and I can see down to the bone. What am I doing wrong?
asked by Dezha 17 days ago/ Last answered 16 days ago -
Cream of chicken with beef?
asked by Kiram 17 days ago/ Last answered 17 days ago -
can you seson meat before vaccuum sealing and freeze it? will the salt draw out moisture and create liquid that will leach flavor from the meat when
asked by Karren Derosa 20 days ago/ Last answered 19 days ago -
Can pastry dough made with shortening be left out since no butter is in it?
asked by My 23 days ago/ Last answered 23 days ago -
I have this square skillet and I don't know wether to put butter in it before I start cooking my hamburgers or if I don't add anything at all.
asked by Jordan Trover 25 days ago/ Last answered 25 days ago -
I am making a choclate buttercream frosting for my cake. But the cream available is more of a paste rather than the liquid cream i see in recipes
asked by Salman 25 days ago/ Last answered 25 days ago -
I accidentally left a pot of cooked lentils made with some leftover bone broth out on the stove overnight, 13 hours! Will it be safe to eat?
asked by Cristina 26 days ago/ Last answered 26 days ago -
Baking Pans
asked by Manuel C M Carvalho 28 days ago/ Last answered 26 days ago -
How to make own Falafel spice mix?
asked by Laila Changezi 30 days ago/ Last answered 30 days ago
There are no unanswered questions.