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• If I substitute tofu for heavy cream in a porcini oven risotto (Silver Pallet...
• I want to make a buche de noel this weekend, but I'd love to make it using a...
• Hi there, these colanders...
• Any suggestions on how to properly dehydrate green beans? When I did them in...
• Ceramic cups I was stupid enough to do it Brownies are now hard and stuck in...
• I made a pretty standard batch of gazpacho last night: tomatoes, cucumber,...
• A slow cooker recipe called Pepperoni pizza rigatoni. Has 1 1/2 pound ground...
• We recently received quite a shipment of happy-running, grass fed beef from my...
• Can Anyone tell me what the lifespan, proper preparation, conditioning and...
• Please change these photos back!!! Example : the Casseus cheese truck photo,...
• When you make soft-serve ice cream (for a professional machine, like at a...
• Hello Food52ers! I've taken the plunge and have enrolled in culinary school...
• Ok, please forgive me when I ask for these clarifications...I know you guys...
• Leaving for a 9 day vacation in 2 hours. Had every intention of making pesto...
• Howdy. Wondering if I should "invest" in an Asian vegetable cleaver. I...
• Hi! Suggestions for the smallest toaster available for a small kitchen?...
• I'm planning to make candied chestnuts for holiday gifts, and will be peeling...
• It's just red onion, dried thyme, s&p, cream cheese and sour cream.
• Looking for places to eat while staying in Providence, RI. Will be with...
• I have sharp yellow cheddar and Jarlsberg cheese. Will this be an interesting...
• I turned on 'vegan' and 'gluten free' in the filters area of the recipes and...
• I'm really frustrated about crust shrinkage. I regularly make a pretty...
• Looking to make a very special birthday cake for a very special person.
• Non alcoholic
• While preparing and baking my meringue cookie it's comes out perfect. Crispy...
• what's the best/healthiest way to prepare catfish? Also a good side rec?
• Any ideas for creative ways to use a bunch of pomegranate seeds? I already...
• Can anyone recommend a good company to ship fresh Maine lobster to Florida?
• Can I use these to make a Chinese-American classic "Black Bean Chicken?" I...
• Can you make 'caster' (aka super fine) sugar? (I keep ending up with powdered...
• I know it's early in the season, but I had an insatiable craving for pumpkin...
• I have a question about step 4 on the recipe "Roasted Corn and Bacon Napa...
• I'm in the process of making ram bacon from a mutton belly. I cured it for...
• so i decided to break it apart and fry it and add plain white rice and make...
• (blender pudding) Oh it turned out fantastic, I'll make it again and again....
• I dont want to be both Daisy and Mrs. Patmore!
• had a wonderful watermelon tomato soup at Catherine's in Cold Springs Harbor,...
• I'd like to make SmallKitchCara's pumpkin cupcakes as one whole cake. The...
• Does anyone know if "baking" a small brie in the microwave would work? I'm...
• I have a question about step 3 on the recipe "Spatchcocked and Braise-Roasted...
• sorry this is about the trader joes lemon curd cheesecake problem. Didn't know...
• For the first time, I've put in an order for pastured chicken: a whole bird...
• After nearly fifty years, I am returning to the city of my childhood this...
• hey people: i'm new to agave. if i want to use it like i use honey--to drizzle...
• I'm doing braised pork shoulder (2 inch chunks). But it is 15 pounds worth. I...
• Vegan bars recipe
• Does anyone know of some good books on making cheese at home? Or just the...
• I want to make some tilapia for dinner but I want to do something different...
• Is smoked paprika from Spain?
• This Christmas my husband and I will be eating no less than three traditional...
• I have a question about step 5 on the recipe "Misoyaki Roast Chicken with...
• Passover urgent question. For lemon bars, the base made with matzo meal is...
• A have about three packets of sage and most recipes I know call for a couple...
• Looking for a bit of inspiration on putting this meal together. I have a loaf...
• I'd like to make 2 cups of Mornay sauce, but I'm having trouble finding a...
• I had planned on grilling ribs last Sunday so I rubbed them down Saturday the...
• Inspired by the GBBO I have tried a number of (usually) Mary Berry recipes and...
• We have some Pan de Higo (dried fig almond cake) in our refrigerator - it's...
• I'm about to have people over for brunch. I cooked the bacon ahead of time so...
• Any ideas where I can find dried cranberries without added sugar (and maybe...
• maybe too much oil extract. after putting the simmered cream on top of the...
• We cannot find any source of organic hog casing... and I don't mean "all...
• I have beautiful scallops I want to sear, but I'd like some kind of sauce,...
• I am making a stuffed zucchini recipe that calls for short grain white rice. I...
• How do you clean the pizza stone after using it? It makes a huge difference in...
• ...
• Could someone direct me to a good site that will give details of what to avoid...
• After 2 days of dry-brining and 5.5 hours in the oven, the bird has landed!...
• corned beef is too large for my crock pot
• Recently, My CORNET CHOCOLATE (like solen chocolate cornet or kit kat cone)...
• My mom and grandmother made this often, and we kids LOVED it. I recall it was...
• Wanted to make vegetable kugel using steamed red cabbage, chard, beets and w/w...
• I usually make Aretha Frankstein waffles of insane greatness in a regular...
• Some salad dressings contain yogurt and buttermilk (like creamtea's crunchy...
• I know this is dumb, but I’ve never started the gravy, only finished it. Will...
• What is your preferred oil when frying? I do it rarely so I need to go out...
• Still getting eggplant in the CSA box. I love eggplant, but I'm getting...
• can you use Splenda or Truvia instead of sugar?
• the macaroons looked crystallised when they were done
• I jarred some candied clementine rounds in syrup and am thinking about dipping...
• Many thanks to Food52 for allowing us to arrange our saved recipes into...
• I do a maserated melon and green apple topping for a green tea pastry cream...
• Hi, if I'm roasting a leg that is twice the size of the one used in the...
• can I make this galette on the grill instead of in oven? Will a pizza stone...
• Looking for suggestions for a Thai-style fish sauce without fish. Can anyone...
• I'm looking for a good cucumber salad recipe. I used to have one that had...
• Everyone should read this speech...
• I tested my oven and the temp is perfect. Could 400 be too hot?
• I made a delicious menu this spring for a gathering from the Spring Menu...
• I am addicted to your salted dark chocolate nut bars (yay for vegan!)....
• Could i and would it be possible to slice, dice , chop or what not watermelon...
• The recipe search and the cook search is taking forever so I am throwing...
• I have a question about the ingredient "1/4 cup toasted wheat germ" on the...
• I have a question about the recipe "ASIAN CHICKEN SALAD WITH GRILLED...
• Cool demos at #nytm tonight: @instinctiv, @usemarco, foodpickle.
• It is a sign of interest from other FOOD52 ers. It is encouraging and...
• I am trying to figure out where and when to look for the CPNs. I'd love to...
• So we have a bit of a Gift of the Maji situation here. I bought lovely grass...
• Was thinking about how this recipe would sound. Thinking large can of baked...
• I'm making chili, the recipe calls for 10 plum tomatoes and I want to just add...
• I'm trying Joy of Cooking's recipe for meringue where you make a cornstarch...
• I think I diced the ingredients of the chicken pot pie too small. It's a small...
• Thanks for answer, A.H. I have one more borscht Q: it says use dried porcini,...
• should I go long and hot like a brisket or ribs 180 or should I do 145 and...
• How do you make the best chocolate brownies?
• Making for Valetine's Day so I need by today 2-12 or 2/13.
• I have bought a pre-cooked ham, it's 21lbs, i want to glaze it and heat for...
• When I go to foodpickle to browse the questions, the default order in which...
• Does anyone know if I can use bread flour when making Italian Easter bread? I...
• can you recommend any spicy stir-fry sauce for chicken that involves me using...
• This comes out of the string about dinner party etiquette. We live in a turn...
• I made the caramelized onion dip recipe, and for some reason mine tastes too...
• I made this tart and it is absolutely delicious! The crust is outstanding. My...
• how do I make a barbeque sauce/marinade using jack Daniels as an ingredient?
• What to do with a surplus of green tomatoes besides fry them?
• What was the most weird thing you ever used as an ingredient - for lack of a...
• How do you brine a turkey of course I need to know asap....
• how long should a 18lb turkey cook for & should I put the bird breast side...
• Q: Got a shoulder of pork & honey. Would like a quick roast recipe with nice...
• what does that = to granular sugar
• I want to move beef and chicken recipes out of Main Dish to their own...
• Hey there -- I'm supposed to demo a recipe in my 5yo's class tomorrow, and it...
• I am having a Friendsgiving this year and there will be four of us. It is also...
• How do I add a photo to my profile?
• Hi everyone, We're about to bottle some kombucha for its second ferment,...
• What is the best way to cook scallops?
• So I made fudge for the first time a couple days ago, sw cond milk and 2 c...
• My frozen rolled-up dough is in the freezer. At what time today should I...
• How do you make sure a pork chop stays juicy?
• I really want to make this corn salad but I've never grilled corn before. It...
• My son is asking for a "busy town truck cake" which essentially means he wants...
• For herbs, will fresh rosemary & sage work?
• I made bresaola a few months back. It's delicious. Most of it got eaten...
• I’m living in a new home that has a lovely Wedgewood stove. The heat in the...
• I have a question about step 2 on the recipe "Salvadoran Breakfast Cake...
• I went to the website that you mentioned to find the bowl but had no luck. Any...
• Is there any reason not to sweat an onion before adding the other ingredients...
• So we are heading to Colombia in a few weeks. We are flying into Cartagena,...
• These will be refrigerator pickles, made with Marcus Samuelsson's Swedish 1 -...
• Does anyone have a great recipe that includes the use of a ham bone (with some...
• Is this new recipe contest over?? I thought I still had until midnight...
• I'm making lasagna and I have some whole wheat fresh pasta sheets. Do they...
• Why is there no community participation in the contests? We are not invited to...
• I have a question about step 4 on the recipe "Chicken Soupy Stew" from...
• I have a question about the ingredient "chili garlic sauce" on the recipe...
• I have a question about the ingredient "ginger" on the recipe "Shrimp and Pork...
• I recently bought a delicious Giardiniera and now that it's almost finished,...
• This morning I baked Molly Yeh's chocolate hazelnut cake. It would have come...
• Can the duck legs be "over-cured?" I have 5 lbs. of fresh duck legs (8 legs)...
• I don't have a Bundt pan. I imagine I can just pour the batter into one or two...
• What is the best recipe for a strawberry smoothie?
• The recently blogged Steamed Pudding by Alice Medrich,...
• The Palm Beach Grill is essentially a Houston's with a different name. They...
• I made a yummy onion/leek/mushroom sauté thing to serve with steak tonight. It...
• Garbanzo beans?
• I'm making Anna Jones Lemon Cannellini Lemon, and it calls for semisolidified...
• how do you cook brown rice
• Anyone know where to buy Copha in NYC? @Food52Hotline?
• Just want the level of difficulty and the number of steps to be kid friendly....
• Can sweet potatoes be cut and stored in refrigerator for a few hours prior to...
• For those food bloggers out there, does anyone ever have the feeling that they...
• Hi, Has there been a capers contest? I've tried searching Food52 and got...
• Orzo salad suggestions - not spicy, ideally & dairy free (a mix of picky...
• I'm making breakfast burritos and bowls
• I would prefer to keep it at room temp., not chilled, and the box doesn't say...
• Co-hosting a 50th birthday party for a friend - have to make an entree for...
• This is admittedly trivial, but I bake my dog biscuits, and am wondering why...
• New here, and just wanted to be sure - if I submit a recipe for a contest,...
• i heat water for making bread & it needs to be a certain temp. are there any...
• From home to the grocery store, I had whole fish at around room temperature...
• I've baked a zillion pies, but I've never had this question come up before....
• I am on the market for a good instant-read thermometer. The main use is for...
• I have a question about step 6 on the recipe "Cappuccino Cheesecake" from...
• I cooked the cheesecake at 400 degrees for an hour and then 350 degrees for 15...
• Is it ok to eat the brown end of the garlic clove? The part where it connects...
• The original recipe called for 1 lb.beans soaked overnight and simmered in 2...
• Can anyone recommend a cooking class or school is Barcelona or Catalan area of...
• What are the best movie set kitchens of all time, in your humble opinions?...
• Why is it better to roast prime rib as a double chop as opposed to a singular...
• We will be on Providence overnight next weekend and are looking for restaurant...
• Have you participated in the Holiday Swap before? We want to know some of the...
• i like to weigh ingredients but food52 list recipes in cups. what convert site...
• I cannot take my computer into the kitchen with me. There is a recipe that I...
• I want to make some chicken liver pate for a dinner party but the only chicken...
• I am doing as told, draging the handles on the left to reorder ingredients,...
• My question is if I am making a dish using booze, what would be best to use...
• Add any details, clarifications, or relevant information here.
• Need simple lunch ideas for frozen mangos
• I'm visiting my parents and am planning on making oven baked "fries" tonight....
• When I search the hotline, I can't get p. 2 of my results. Does anyone else...
• 8 oz smoked salmon 8 oz cream cheese @ room temp 1 tbl horseradish (or to...
• I halved the sugar and used ALL buckwheat flour and they didn't rise much but...
• I harvested a big bunch of basil a couple of days ago for one last batch of...
• food52hotline how long does miso last (in the refrigerator)?
• I have a big chinese cabbage ( Napa ) in the fridge. I only know how to cook...
• i know that in the Lazio region around Rome there is a traditional Torta di...
• I plan on making an orange custard tart this weekend. The recipe calls for...
• I have a question about step 2 on the recipe "Crispy Oatmeal Chocolate Chip...
• I have found some great recipes on Food 52. Specific cooks have submitted...
• I have a question about the ingredient "Sapa" on the recipe "Yogurt Dessert...