Sitemap / Hotline Questions

• I’ve discovered of late that some (not many so far) of the recipe measurements...
• Tiny scratches in GreenPan skillet…shall I throw it out ir continue to cook on...
• Will it work with good gin and just the feta brine plus olives?? While...
• I see the video has zest in the batter bowl from the beginning but no mention...
• Hi! I just moved into my new home and my condo’s kitchen is outfitted with a...
• Did you use raw or roasted nibs and why please? Looks wonderful and I want to...
• In checking out this black cake recipe, I found an almost identical recipe in...
• Safety of silicone baking cups
• How much garlic?
• I am leaving town at the last minute, so now I'm scrambling to use up all the...
• My son will not eat blueberries but he will eat cherries
• Can I use potato starch 1:1 as a substitute?
• Hi all, I am headed to business school this fall and planning to travel...
• How do you make the biga? Recipe calls for 200 grams of biga, but doesn't give...
• Heading says 24, but steps 6 says this “ or until the cookies are golden on...
• I have some fresh Fava beans and I would love to make them in a way that...
• I need dinner, salad plated and bowls to complete the set for my daughter.
• Also, Thyme isn't in the recipe directions at all. I'm guessing it goes in...
• I have two sizes of loaf pans. 9X5 and 8X4. both sizes require different...
• Not a fan of salmon. Would this enhance white fish?
• Food52 always invited contributions from members of the public, both to its...
• Indirect heat for grill? Any wood suggestions for the smoker? Do I still cook...
• Can this recipe be made a day ahead and kept in the fridge until time to...
• i have 9" tart pans and 2 that are 11". using foil was always problematic so...
• Of course, it’s a matter of taste, but I have some leftover chimichurri and...
• How much flour should we take out if we would like to add cocoa powder for a...
• We are an Easter and Passover family. After entertaining on Good Friday which...
• Can this recipe be made for canning processing and how long for processing?...
• Can't wait to try this! I wanted to point out, so others don't get confused,...
• I have been making Tepache and want to add flavor. Ginger is on the top of my...
• My daughter's birthday party is next week. She'll be two. I promised snacks,...
• The first paragraph reads put in a deep dish so doesn't spill over.....but the...
• Could you use Callebaut semisweet chocolate in this recipe? I know it is best...
• Can you tell me where the olives the olives come in? Thanks so much, looks...
• So I roasted what I believed was a leg of lamb.Slow roast, Greek seasoning ,...
• I am multiplying by 6 my recipe for baked macaroni and cheese. I also plan to...
• A link[1] is below. Is the Aarke just a 'prettier' SodaStream or actually...
• I don’t see where you put the lamb back in after the initial browning. I’m...
• Looking for every day tableware that is fully glazed - including the under...
• I’d like to have this for dinner tomorrow. (Yay, breakfast for dinner!) Will...
• How often does the stone have to be soaked?
• Can orange juice be used as the cooking liquid in the pressure cooker?
• Even when the blade is newly replaced, it catches, not leaving a clean cut....
• i made one that everyone raved about. filling was 5 oz. butter, .5 cup light...
• It says: 2 ounces (300 grams) ground lamb 300 grams is over 10 ounces so what...
• I made these last Easter and they were AMAZING. Unfortunately my sourdough...
• Could I use full fat greek yoghurt vs. full fat plain yoghurt? Thank you!
• Can I refrigerate the cooked beans in the broth overnight or should I seperate...
• Looks like a typo .. please clarify
• The recipe is for a 5 pound brisket with a cook time of 4 hours. My brisket is...
• I was wondering if I can Bulk Ferment these in the fridge? I am scaling the...
• Looking at the weight of the dough and surmising that this would also work as...
• i'm going to do dave lebovitz's almond pear tart for the 1st time. he says...
• I put a bag of whole washed lemons in a mason jar filled with RO water and...
• This recipe sounds amazing. Is it possible to do an overnight refrigerator...
• I would like to serve these at an upcoming party I’m catering and would need...
• I am a latecomer to baking sourdough bread (or, really, any bread at all); I...
• How many days can a raw brisket stay in the fridge before it goes bad? I...
• Could the brands of items used for less commonly used items? The results, I...
• If so, is it stored in the refrigerator or at room temp?
• Since I have to separate 3 eggs for the curd, couldn't I just use those 3...
• I wanted to try a recipe that called for buttermilk but all I could find was...
• Hi ! I’m having 15 people over for Passover. Should I triple the recipe?
• I am planning a Jewish holiday meal for some friends that happen to be...
• I forgot to put the salt and pepper in my quiche before baking
• Is it featured on the Home Page?
• After reading "The Best Recipe for a Tender Brisket, According to a Butcher" I...
• Non-sugar version?
• How much orange juice?
• In the picture shown above the recipe, is the beet jam swirled into yogurt or...
• I love tenderizing meats with cola products, and I want to try it out on beef...
• I'm sorry, I hate to be "that person" but due lack of this fish in my area,...
• Any suggestions for a veg to serve with this? Thanks!
• Any reason why the Cointreau gets infused as opposed to just infusing the...
• The recipe states, “2 cups (272 grams) all-purpose flour.” One cup of flour,...
• Seeking help on a spicy mole chili recipe I have been making. How important...
• What’s the best substitute for the chili? Jalapeño? Serrano? Habanero? Red...
• what makes up sazon?
• I recently purchased a beautiful fish baker dish. Any ideas on how to make a...
• ikea has a flourless almond cake which i've never had but will make next week....
• i've never made crepes. i just got a crepe pan and will make them soon. i...
• I don't have the whole ham bone for soup, alas, but I have some slices of...
• I love the yellow cake in the Ovenly cookbook. I don't enjoy creaming butter...
• planning to make green chicken enchiladas soon. The recipes I see on Food 52...
• I need to drive with the cassoulet for a couple hours on Easter Sunday....
• The video shows the pot being covered with a lid after the stock is added;...
• How many cups of squash? I just cubed a large squash..about 3 pounds.. and...
• Hi, as a lover of kimchi and peanut butter I am not sure if I'll absolutely...
• I'm looking to mix things up this year at our seder table. Do you have any out...
• I have a 23 year old intern who finds the kitchen scary and intimidating. She...
• Also, not sure what to do with the garlic if making for Passover and not using...
• Why isn't there any xanthan gum in this recipe?
• Hello, The filling is described as a peanut butter filling but the amount of...
• Whipped egg whites and potato starch… can I freeze this?
• Thinking of making an egg salad (with Kewpie mayo) and adding some chopped...
• The ads are getting too big for the articles, especially the Bob’s Furniture....
• I'm super allergic to fennel & can't think of an easy substitution. Is there...
• Hey! This is Tracy Holcombe. At your convenience, could you help me with this...
• Hi Yossi! Can’t wait to try this cake- do you think there’s a way I could add...
• I'm interested in this recipe for an egg allergy rather than all vegan. Can I...
• Has anyone tried this recipe with a baking sheet? Trying to decide between...
• I only have salted butter at home and if I use it should I not add salt?
• This looks delicious! A couple of questions: 1. If I use kosher chicken...
• Hi, I’m creating 8 quarts of pizza sauce for a large event what should be my...
• How would you bake this without a microwave? Thank you! Still want it in mugs...
• Can I use half and half instead of heavy cream
• I have a batch of 1:1 ganache at room temp the texture of playdough from a...
• I'm on the hunt for a glass measuring cup in the 2 and 4-cup capacities that...
• If kneading/mixing by hand, what technique would be best? Also, how much time...
• The recipe adds the coloring to the meringue, but if you want to split the...
• this is the 2nd time I have tried this soup- First time was amazing. It is...
• There are only two of us, so it takes us 3-4 days to go through even a half...
• i've never made crepes. i've decided on a crepe pan. for $10 more, i can buy...
• Inclosed directions are in Japanese
• Also wondering if I can double the recipe using the 5lb pork shoulder in my...
• Looking for a recipe for Passover Railroad Cake. It is a 3 layers yellow cake,...
• Can someone give a gauge/range of how much sugar and/or cinnamon to use? I've...
• I bought Lee k** Kee's, Urban Platter and Kikkoman's soy sauces. Prior to...
• I’m seeking the Ashwood carbonized dark wood round trays with a handle...
• Hello, as I do not live in the USA, I would appreciate specific links to...
• I recently moved to New Zealand and I'm trying to make a recipe that calls for...
• Not an olive fan, but this recipe sounds delicious! If they’re a...
• Just wanting to check on amounts, as it looks like alot of feta compared to...
• Is there anything else I can use in place of the heavy cream?
• Hi, This recipe looks GREAT and I would love to try it this weekend. The...
• Does anybody know of adapters that allow you to share attachments between...
• *** Congratulations to our winners schrader, dlysebo, and alison from our...
• Last year I couldn't find real chestnuts to make the Venetian or Luzzatto...
• I wonder what mode my oven should be? I baked at 160 degrees Cesium once and...
• I have seen pictures of pearl couscous. It looks delicious, these golden...
• My son is making a key lime pie. He misunderstood the ingredients and added 1...
• These sound amazing. I want to make them but am lame at baking. Either I...
• Hello! I hope you can help! I've asked this question on the blog where I found...
• In 2019, we invited a lot of our friends (most of whom are not Jewish) to what...
• I had a recipe for this vegetarian dish years ago but can no longer find it....
• What are some of the favorite Food52'ers congee toppings? I always have...
• Could I use cacao powder? Instead of cocoa powder
• We are renovatig our kitchen in our primary residence, a family cottage in a...
• I asked for raw beef brisket, they sent raw corned beef. Can I still brine it...
• Hello- does the bulk fermentation take 3.5-4.5 hours and then another 3.5-4...
• Whether they relocated to a place with outdoor space this year or just want a...
• Has anyone ever made these brownies?...
• Is it possible to freeze these? Should they be frozen raw or cooked? And how...
• Any thoughts on using oat flour? Or skipping the maple syrup? or skipping the...
• What are these strange, hard clumps??
• We've been told to treat uncooked meat, especially poultry, like a potential...
• i just looked at some on amazon. some have measurements. i'm wondering if...
• I have noticed this as well with the skinless boneless chicken breast I buy to...
• I want to make a smaller amount. Obviously, I can math the ingredients, but...
• Same recipe, identical ingredients, same oven, same temperature, same cook...
• What temperature should the oven be for parbaking and actual baking?
• Several requests have been submitted for a damaged item received the beginning...
• Does anyone have a good recommendation for a rice colander / strainer? I have...
• Vegan couple coming. Need suggestions for breakfast, snacks. Will probably...
• i'm making cannelés for the 1st time. recipe says to line the copper molds w...
• The sauce did not all boil away or thicken much.
• Recipe missing details about sheet pan
• over it but not get the water on the meat? shouldn't the rice be in a separate...
• Do you think this would work with bone in skin on chicken breast?
• Can you use cuties for the mandarin oranges?
• Inside was like a gravy
• Temperature to bake it at using a toaster oven, and for how long in a...
• I have everything in the pantry to try this right now except strawberry jam -...
• Hi my batter was not as thick as shown in the video, rather it was very...
• Phenomenal stew, but is it freezer friendly?
• So I was watching Delicious Destinations & had a major hankering for some...
• Does anyone use a recipe for these not based on a bechamel sauce? My mom made...
• Incidentally, I don’t have zucchini or carrots on hand, so I am going to use...
• And … GO!
• I am planning on attempting my grandmother's jewish chopped liver and have...
• I think you have a misprint - it says 190 cups of atta flour. I think you...
• Anyway to bake in oven or Air fry the shrimp? Husband cannot have deep fried...
• Also should I cook from frozen or thaw for 2-3 hours first. I can use one of...
• If I want to make this a savory recipe, is it worth it to remove the sugar? Or...
• Since there's only one of me and most of my friends are not big on spicy...
• Does anyone know how many grams are in 1/4 cup of steel cut oats?
• I buy the 28-oz can because it's more economical, and freeze any leftover for...
• I don’t bake frequently so maybe this is a basic question but my oatmeal...
• I'm hosting a small reception for my son (after his baptism) at 10 am. I do...
• Can I make the dough ahead and fill and shape the next day? I’d like to know...
• i baked a lot this past year and never had an issue w dryness. i'm making...
• I'm looking to use a healthy alternative to sugars used in making whipped...
• I love the combination of cream cheese and peanut butter. Don’t you?
• I have made this with chicken broth and it is delicious. However, I have a...
• My local market has what they are calling Argentinian Pink Shrimp. The shell...
• Has anyone tried this with boneless chicken or pork?
• I very much dislike cream cheese and will have no plans to use it beyond this...
• Which frosting or topping is the most stable on a wedding cake. I don’t want...
• Can I blend the soaked cashews in a food processor? Or does it have to be a...
• The recipe first says to prepare a 9X9 pan and then says to put everything...
• Fallow from you tube video hiw to do homemade mascarpone cheese, heavy cream...
• I found my grandmother's recipe card for her mother's chicken and noodles. I...
• I'm planning to make eggplant slices, half for sandwiches, half for pizza...
• I always have cornstarch in my pantry, but never gelatin. I hate buying...
• I have an entire line of fine wooden dinnerware, serving boards, cutting...
• Suggestions? Substitutes?
• Can you suggest a brand and type of cornmeal to use? They vary a lot!
• Grissini recipe
• Do you cover or leave uncovered for simmering?
• Gloves for housework. Preferably fabric. Love to discover these!