Hotline Topics
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Food Safety - Chicken
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Rennet is not mentioned in the ingredients. How much should be used?
Recipe Question For: Cream Cheese -
Reusing poaching butter
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Connecticut recs, please!
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We received Moutarde Aux Trois Poivres by Epicerie de Provence from a friend in France. Need a source in the Untied States for this wonderful mustard.
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I have a baked quail recipe that says to cover the bacon wrapped quail with a paper towel while they bake in the oven; doesn't seem safe to m
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How do you read a cookbook?
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Instructions note vanilla and orange zest, which aren't included in the ingredient listing. Updates on the recipe please.
Recipe Question For: Joy of Chocolate Biscotti -
Sour tangerines. My neighbor has a tree with sour tangerines and is wondering what to do with them. Normally the fruits are sweet. Any suggestions.
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What to do with loquats?
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I am having luncheon for 24, serving salmon, filet, salad. How much salmon, how much filet should I buy?
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Please recommend a standard conversion chart/online tool for converting American measurements to the Metric system.
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salted caramel
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Using a Slow Cooker to Make Venison Steak
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After being chilled overnight, how long do you think this cake could sit out at room temperature before being cut up and served? Do you think it w...
Recipe Question For: Crêpe Cake -
What nuts would you pair with mint?
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cooking food with 2 different tempuratures
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I need a single dessert to fit a huge list of dietary restrictions. Suggestions?
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help! a Brazilian recipe calls for "1 deep dish" of a few different ingredients. what is the standard equivalent measure for this?
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has anyone used world market paper bundt tins?
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