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• Keeping it for 2 or more days
• Has anyone ever folded crushed coffee beans into toffee instead of nuts?...
• How does one use banana dates? They've been at a farmers' market in an Asian...
• Just a basic recipe: sugar, spices, pumpkin, canola oil, eggs, and almond milk...
• If anyone has ideas about this, please let me know.
• Making this tonight! Thanks so much, everyone. ;o)
• I have a question about the ingredient "chili garlic sauce" on the recipe...
• I have a question about step 4 on the recipe "GREEN CHILI, CHICKEN, POSOLE...
• Loving the @Food52Hotline!
• I am new to preserving. My first batch of Meyer lemon marmalade was a...
• Pizza dough from Bon appetit
• I've been making a quinoa salad that is delicious and an easy go-to meal or...
• I am dipping brownie squares in ganache. I have let the brownies cool, but do...
• But if you wanted to adapt this recipe, because you knew that some of your...
• Dec 12, 2014 the Financial Times (in its food and drink section) featured...
• Currently in a hotel and would like to cook an amazing dinner for my fiance. I...
• My son volunteered me to provide a Greek dessert as part of a middle school...
• not necessariy to use everything, prefer warm dish
• From apples? Citrus peel? Is it worth all the effort? I'm more concerned with...
• I'd like to update the image of my recipe, but I don't see an option to do...
• How do you make space cakes?
• I'm thinking of using this teriyaki sauce:...
• When baking with something like almond flour, how much baking powder should...
• whoops, i forgot to say i also bought fresh shiso leaves and also need some...
• I'm hopelessly confused. When will the mint contest finalists and CPs post?...
• I just made my miso porridge with leftover kabocha squash puree, and I think...
• I have a question about step 2 on the recipe "Olive Oil Gelato" from amanda....
• If I were to try and make ice cream or gelato-is it possible to make sans ice...
• We are cooking a birthday dinner for 7, with one vegetarian. I would like to...
• I know I can freeze the whey, but I have so much that I'll be doing that, too!...
• I'm in the process of making some preserves. I've already combined my fruit,...
• Preferably not a fruit-based substitute
• I made stuffed pepper with quinoa, sautéed onions and zucchini....
• The recipe is "Dendeng Balado Padang (Padangnese Spicy Dried Beef)". Dendeng...
• I'm looking for a good, basic cranberry muffin recipe. I searched the site but...
• Two bushels of New Mexican hatch chiles arrived today from a friend in Texas...
• I'm making Mother In Law's Kimchi - my maiden attempt. I know it has to sit...
• having a huge crowd on Saturday for a traditional Irish dinner......I really...
• My husband's favorite cake always sinks in the middle. It thoroughly...
• Okay, I know this question has been asked before, but the latest thread I...
• I have an unopened can of anchovies. The top & bottom surfaces of the can...
• I have a question about step 4 on the recipe "Preserved Lemons " from...
• Flat-iron steak is on sale at my grocery store. How should I cook it?
• I bake by weight - I prefer using grams for several reasons, but especially...
• If you live in NJ and still don't have power or clean water, can try to help...
• Do you think these could be made and baked ahead and frozen? thx!
• Is it a no-no? Don't seem to have one single recipe in my vast collection.
• To the Other category of recipe classifications when adding or editing a new...
• I'm interested in making a recipe that is filled with a traditional almond...
• I'm an hour into caramelizing onions, but thy need more one and I need to...
• The metric thread keeps popping up from time to time. I thought I would throw...
• How do you cook soybeans? We are making a low carb tostada?
• I have loaded recipe but it has not made it to the contest list. How do I add...
• I am making Chicken Parmesan and I didn't read the directions right and poured...
• I'm hosting brunch tomorrow and serving quiche. Can I make them the day before...
• I'm starting Xmas baking and I made pfefferkuchen and I baked on parchment...
• That time of year - recipes abounding for perfect pie crust, perfect side...
• Is it time to start sharing menus and getting ideas from eachother? I love...
• Would you recommend any other citrus for this recipe? I have loads of...
• maybe "cherry" blossom theme?? can't be there in person so have to freeze...
• How do you make Caesar dressing?
• What's the shortest time I can safely soak black eye peas and romano beans...
• Planning an Asian-style duck instead of turkey - but hubby insists on...
• I have a craving for waffles and gingerbread this morning, looking for a...
• over cooked a supply of rib steaks...froze them...now how do I thaw and reheat?
• I'd like to be about to refer back to those reviews in the future when I'm...
• , Loaded up my bag with tangerines, plums, and pears...just need a sublime...
• I need to make matzoh balls this week and the supermarket was out of rendered...
• threw a chicken in the slow cooker and didnt think. chicken is done...ubt i...
• I am planning to smoke game hens. Does it make a difference whether I use a...
• Hotline isn't displaying answers... Troubleshooting tips? (Hopefully the...
• How do I make dry roasted edamame at home?
• I'm hosting a lunch for friends and plan to serve an insanely delicious...
• I would like to make a normal coconut cheesecake but with broken meringue bits...
• I rarely make cheesecake, but it's The Husband's birthday, so.... I...
• It's kind of natural (and well deserved) that winners, finalists, community...
• What techniques do you use? Special Equipment, Sauce ingredients, etc. Do you...
• Someone just gave me her weekly organic produce box and I've decided to make...
• I saw a super fast five ingredient lemon tart recipe from you guys that call...
• I'm trying to eat really healthy and I have a tons of beans in the garden. How...
• I have a question about the ingredient "russet potatoes, peeled and cut into...
• I have never wet-brined. A recipe calls for 4 fillets of salmon to a brine of...
• When cooking a whole chicken in a slow cooker, which side should go up?
• I can't think of a menu for sunday dinner that'll please both adults and kids....
• Wondering why the menu header keeps disappearing from the site? I mean the...
• I'm making soy sauce chicken tomorrow and mine is always a little lackluster...
• I have a question about the ingredient "almond meal" on the recipe "Almond...
• I have a question about step 6 on the recipe "Lentil and Sausage Soup for a...
• I'm thinking of (finally) investing in a copper preserving pan. Any...
• Amanda's Peach Tart - can I make the crust in advance (the night before) and...
• I wanted to use some Herbs de Provence seasoning when cooking my turkey, but...
• I made a gluten-free chocolate cake that is nice and fudgy, but I accidentally...
• I have a question about step 1 on the recipe "World's Easiest Falafel and...
• I have a question about step 8 on the recipe "Cappuccino Cheesecake" from...
• There are so many people with great event planning skills on Food52, so I hope...
• How long to bake in 13x9 glass pan
• Is there a way to save a recipe being written in progress? I have an annoying...
• I have a question about the recipe "Whole Wheat Banana & Cardamon Pancakes...
• A few years ago on our first night visiting Amsterdam, a friend of a friend...
• I made this yesterday, let it simmer for 2 1/2 hours. It is a deep amber...
• would like to make the cake again without the rosemary. Any suggestions? The...
• I have a question about step 7 on the recipe "Eggplant Parmesan" from Nancy...
• ...
• Can I make this two days ahead and reheat it before serving?
• Pork chops in the freezer--won't have time to let them defrost on their own...
• It's just 3 of us this year and I thought I'd mix it up, since none of the...
• I have sheet gelatin from France. How to I use it in recipes calling for...
• ..but I want to use corn tortillas which don't freeze well. Can I freeze...
• I'm planning to make a quiche, and the recipe calls for a lard/butter mixture...
• Not sure if people are aware of this yet, but it sounds great. A friend at the...
• I was shopping at my fancy butcher store and picked up this random cut of...
• Q: My parents have a kousa dogwood tree that has red fruits. Any ideas on how...
• Has anyone made cultured butter at home with flavoring? I had an amazing...
• I am not a gravy eater. But I found recipe for turkey gravy with port wine....
• What's something quick and easy I can bring the ingredients for and make at...
• Hello, On website I saw Dried malt extract Description 2 ROW BARLEY...
• You know you want a sugar skull or a zombie wine bottle stopper......
• What are your favorite chocolates to give as a gift?
• would like an end product that is thick and creamy. Maybe there are specific...
• Will I ruin the already cooked roast by searing it for color and flavor before...
• can you make bitters at home?
• Can you let me know how to make a nice chicken cormer please thank you.
• can u recommend an easy tomato and cheese salad to make?
• Can tomato conserva be canned in hot water bath or pressure canner instead of...
• Can I use plain flour instead of self raising flour in the mixture of bara...
• Can I freeze leftovers? With or without BBQ sauce
• Can I freeze leftover chicken mousse?
• My husband remembers having a pie or tart as a child with the main ingredient...
• I'm wanting to make spanikopita, but I'd like to make it eggier for a...
• Bought a large head of broccoli that came with the leaves attached. They're...
• At my local HMart and they have live USA crayfish. Buy? How best to get them...
• at 350 degrees, what went wrong?
• As the son and the daughter would say, they seem pretty "random." Cold Corn...
• Any thoughts about whether the recipe "Savory Sausage, Greens and Slow Roasted...
• I have 5 recipes that I developed, worked on, and made over the past two...
• I'm thinking about making country pate from Julia and Jacques Cooking at Home....
• Alcohol is optional. Something deceptively healthy would be awesome because we...
• its take me two days to take these photos...
• For me they are in order; Mario Batali, Thomas Keller and Ferran Adria. I'm...
• Making peanut butter cookies with yacon syrup (low glycemic for diabetic)....
• How do you cook crabcakes?
• Made a small test batch of maple-cinnamon pumpkin seed brittle today just to...
• I have a question about the expanding the number of servings for the recipe...
• We are about to tear down our family room and kitchen for a major renovation,...
• i want to make this for my dad's birthday breakfast, but i would have to bake...
• I heard that one of them you need to add sugar to feed the yeast...
• Don't have access to cookbooks. Made delicious meatball appetizers and need...
• I'm driving to NYC from Boston and think it will transport more safely in the...
• On a flight home I was watching (what else) some interesting cooking shows...
• Cornish game hen in hoisin sauce: I have been looking for this classic NYT...
• I live on the Eastern shore of Maryland and exotic ingredients are very hard...
• Someone gave me a bunch of trail mix and it has some good stuff in it-...
• Going to be a vegetarian soon! Should I change my eating habits, besides...
• A recipe for clam chowder calls for dashi and all I can find is a mushroom...
• I keep coming across it. What's your favorite way to use it? What would you...
• We're in the process of creating a little diabetes friendly cook book, to...
• What's your opinion on Agave Nectar - Yay or Nay?
• I have strawberries, raspberries and blueberries in my freezer that I would...
• Does anyone know if this dough can be used for grilled pizza? I'm afraid that...
• I'm looking for a substitute for marscapone. I saw a recipe that said you add...
• The "Matilda" recipe calls for an 18 hour slow cook time at 225 degrees. Is...
• In the middle of making this Challah recipe and it says to add hot tap water...
• Night before preparation
• How to make beef jerky
• Pot roast feedback please! I bought a "round roast" the other day. After...
• Water was boiling when I put on the lid, then turned off the heat.
• I'm wondering how others feel about tasting menus. I went to Bouley for a work...
• Does anyone have any strong feelings on this? Is it really worth the extra...
• What were the silliest food fads of 2013? And there were many. I'll begin with...
• Does anyone have any good online resources for SLOW COOKER recipes? Just got...
• If I cut roast in half how much does that add to the per pound cooking time?...
• Hi, I've been given a fresh Kobi Rabi and was wondering how should I cook...
• I don't have an oven-safe bowl. Any idea if using my 2 qt saucier would work...
• Can someone kindly help me out? I'm having a hard time trying to find a good...
• I have a question about the recipe "Fruit Lollipops" from cookingteach.
• After blanching the basil and throwing it into the food processor with olive...
• Over at Serious Eats, Caroline posted a recipe for BBQ lentils which sound...
• Just decided to make Parker House Rolls. @katellington on Twitter
• How do you make a bread starter? Can you fix a starter that has ben left in...
• I've done all the web searching I can stand, and I don't see a clear answer,...
• I am making Peter's Amagansett Corn Salad as a birthday treat for a friend...
• Ok. This is not a food related question, but I figured a dining room table is...
• This cake is making my mouth water.....will make this for the cafe I bake for....
• Can I use organic sour cream as a substitute for heavy cream? I have a very...
• I'm making boeuf a la mode -- It is one tied, round piece, and I'm worried...
• I'm experienced with BBQ and cooking meats, but I've never done a leg of lamb...
• Purchased grains of paradise for a pie recipe and it was incredible. I love...
• Are pumpkins starchy vegetables?
• One bag of small shell noodles , with a little oil in a pan, then in a “black...
• I love meals like spaghetti bolognese but I don't like some of the ingredients...
• I have a question about the recipe "Fennel and Cardamom-Scented Florentines"...
• I've made it several times perfectly when boiling 1:1 regular white sugar to...
• If you were to pick one cookbook out of Jerusalem or Plenty, which one would...
• what olive oil is the best to fry with?
• I've got frozen blueberries. I'm making a very lemony pound cake and I want to...
• Russets . . . my food-shopping assistant determined that it's much more...
• I have a question about the ingredient "Glutn-Free baking flour blend" on the...
• I am always asked, repeatedly, to log back in and then told there was a...
• I just submitted a recipe: Delicious Savory Cabbage Pie I forgot to add an...
• Just recalled I said I would bring an appetizer to our gathering tonight....