Hotline Topics
-
What to do with Prosciutto (di Parma) Ends?
-
How long will this keep in the fridge?
Recipe Question For: Minty Pea Purée on Toast -
Help! Tonight I'm attempting to make a pomegranate Fesenjoon that calls for Duck...THERE IS NO DUCK in my city today. Would Turkey be a reasonable s
-
Suggested use for Portuguese Kale?
-
Sunken muffin tops: I made Dorie Greenspan's Corniest Corn Muffins and they sank miserably.
-
I am on day # 2 of making my first sourdough starter...It has risen over the top and running down the sides of the bowl on top of the counter. Yikes!!
-
We're moving, and our new stove is electric coil. I've only cooked with gas. Any tips?
-
Ok, Lobster dinner, need dessert, light, refreshing, GO!
-
Can I cook a sugar butter condensed milk mixture in a pot over boiling water to achieve a caramel filling instead of cooking it directly in the pot
-
How do I replace egg in a receipe
-
A Food52er wrote in looking for a fourchette, or a 2-pronged "fork" used for plating pasta.
-
Any suggestions on how to keep pesto from browning after mixed with pasta ?
-
Can this be made ahead and reheated the next day? Thanks, nt
Recipe Question For: The Leftovers: Corn & Lobster Bisque with Spicy Lobster Oil -
How would one make this in a crock pot?
Recipe Question For: Pork Belly Carnitas -
friends invited us on evening boat ride. said to bring snack or drink. suggestions on what to bring?
-
leftover rice or pasta
-
BBQ sauce didn't freeze completely
-
How do you turn Pomoma pectin into liquid pectin
-
if a muffin recipe calls for 1/4 cup safflower oil, what is the amount of coconut oil to use?
-
Chile Con Queso
Showing 18081-18100 of 43356 results