Hotline Topics
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What kind of delicious vegetarian recipes do you know?
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find Rick Bayless Tomatilla salsa
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mayonnaise
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After blanching and peeling plum tomatoes I strained the seeds and have a quart of tomato water. How long will this last? ideas for use?
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Would home shredded and frozen zucchini and summer squash still be OK for fritters or breads?
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how to un-spice my chicken
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Urgent: making gazpacho, recipe says whole san marz. tom. drained & pureed. I have crushed. OK? or too much liquid?
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Where to find food styling classes?
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half a block of tofu
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Recipe for Chocolate Silk Pie calls for unsweetened chocolate bar. Can I sub cocoa power? How? and How much?
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which lentil is moong dal
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I have a recipe that calls for 2.25 ounces of egg yolks and I want to make it easier for others to follow without having to use a scale.
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How do you get the best flavor from frozen cooked shrimp? Should you thaw them in cold water with sea salt?
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I made Pink Bolognese last night and it was too running or is that the way it is suppose to be, favor was great. What can I do to thicken it?
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Can I use double 00 pizzeria flour to make a baguette?
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Ideas for dishes for elderly, house-bound and semi-infirm
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Canning tomatoes
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how to line loaf pan with parchment
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Substituting UHT cream for regular cream
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Do you think a huge ham hock that has been out at room temp (60 degrees average) defrosting is still safe to braise with...two days out of fr
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