Hotline Topics
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I just purchased a DeLonghi deep fat fryer. What is the best type of oil to use? Dont say coc0nut cuz I dont like coconut anything!1
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Can I make herb-infused oils using my heat induction cooktop? The lowest temperature setting is 100 degrees.
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i'm planning on making wssmom's fresh ham for 25 people this weekend.
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Baking the Crust separate from the Pot Pie?
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Welsh Cakes!
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How many pounds of pork tenderloin do I need to serve four adults. I want to serve generous portions.
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I am planning on making wssmom's fresh ham recipe. Boneless or bone-in?
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Can I cut a smoked fully cooked spiral ham off the bone, transfer it to a aluminum pan with cover and heat it that way? What if any liquid would I put
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why is my sugar/dates boiled syrup crystallizing when added to rice krispies/chopped nuts when making date balls?
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Tried popping quinoa at home this morning, but mostly managed to just toast it. Suggestions, world? @Food52Hotline
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I have a gorgeous soup tureen that I want to use on Christmas Eve. How do I keep the soup hot in this gorgeous thing?
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I'm looking for a commercial kitchen in the Los Angeles Area to rent for ice cream production
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I have a cheesecake recipe that I make in a 10" springform and bake 50-55 minutes at 350. I want to use the same recipe but bake in 4' springforms, ho
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What if you can't find skin on pork shoulder roasts? Is there a substitution or alteration to the recipe?
Recipe Question For: Porchetta -
How long will peanut butter and raspberry jam thumbprint cookies last?
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How far in advance before serving can a Paris-Brest be assembled? I will have made the three components by no later than the day before.
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I was just given 100 Meyer lemons.beautiful! What should I make with them? How to preserve? Im thinking lemon curd and limoncello... What els
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In need of a dessert recipe for whole poached/roasted clementines. Ate a sublime version at Les Retrouvailles in Lyon. Help?
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I accidentally added the cream cheese and sour cream to beef stroganoff in slow cooker...will it ruin it in the end?
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Has Anyone Been Bold Enough to Try the NY Times' Soy Sauce Pickled Eggs?
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