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• I’m making my own Xmas pudding this year - it’s getting too hard to find...
• Can I use Peanut Oil in Regan Baroni’s Holiday Crinkle Cookie recipe?
• I have some time this weekend that I was hoping to make some enchiladas for...
• cannot find my recipes on side column
• I need to make struffoli dough in advance of gathering with family to roll the...
• Salt is listed twice - is one supposed to be baking soda? Is this a typo?
• I have a question about step 4 on the recipe "Rhubarb Curd Shortbread" from...
• Would frozen berries work as well? And do you think lingon would be a suitable...
• Really don't like the taste of coconut and would love to hear of any ideas on...
• Since there is a cream cheese shortage right now, can I use ricotta or...
• Can I use regular cream cheese instead of fat free and the outcome still the...
• Hi all, I was wondering if anyone has some good suggestions for Christmas...
• I find the flavor of psyllium husk powder not ideal in this lovely bread. Mine...
• Can I remove the old dough and wrap with a new fresh phyllo dough?
• I have a sensitivity to lemon. I wonder if orange would work Or lime?
• I have successfully used several alternate fat sources for butter in cakes,...
• And if so, how many days?
• And if so, how long do you cook them in the oven? Do you thaw first?
• I made a version of vssmom's bowl of red for a crowd, but the chili powder I...
• Seems like 1/2 cup vinegar to 1/4 cup olive oil should be the other way...
• Hi- is the ground anise considered ground anise SEED or ground STAR anise? I...
• Can you post the recipe? It's just a list of ingredients.
• Ingredient list omits butter, but recipe has butter kneaded into dry...
• I have frozen half pears in my freezer. Would those work? Would I need to...
• I'm making this morning, but am so new to bread making that I can't guess!...
• Adding raw barley to cookies wouldn’t work, the barley wouldn’t have time...
• Our family will be meeting up in Seattle over Christmas. If we're not able to...
• I ordered 6, 4 arrived. These are presents for my office. Please respond.
• I need a good feta substitute, but am interested in any others you recommend,...
• Is it bruising?
• I'd like to know what some of your favorite low-profile cookbooks are. The...
• Hiow long will the marshmallow topping last, separately? Was hoping to make it...
• I don't have enough freezer space for my whole grain flours. Would it harm the...
• Does anyone remember a recipe for stuffing that included heavy cream in the...
• Wonderful video. As are the rest on Food52's YouTube channel. Just a note...
• Jane Bucks Mar 6, 8:25 AM EST Hi FOOD52 and friends, Please help! The...
• Is it two 15 ounce cans of corn or 15 ounces of corn in total?
• I keep it in a warm oven to rise but it never gets high enough the 2nd time....
• Can I just cut up a whole chicken for this recipe? Thank you
• I have a question about the recipe "Broccoli Rabe in Lemon Cream" from amanda.
• Hi! I’m wanting to double a pot roast recipe that calls for 2 1/2 lbs of...
• I've made this twice now. The pie is dynamite, but I cannot get the topping to...
• If I’m taking this dish elsewhere, should I assemble elements (beans, gravy,...
• Would it be ok to substitute lemon purée in the place of the preserved lemon...
• I'm new to sugar-free baking and wonder if this recipe works with Swerve....
• Family will be home in a few weeks, including at least one member who loves a...
• Is it possible to swap the extracts for Malibu Rum to give it both coconut and...
• I have been thinking about the Holiday Swap box, and was wondering if a...
• It seems beautiful! But I don't see how much rice is needed in the...
• I don’t eat meat. Am I losing a lot of flavor if I omit pancetta? Many...
• - Are other nuts amenable to brining like pecans from Antonia's recipe?...
• Would the ingredients and instructions for the flavor infused pecans work with...
• Hoping to be able to make it a few days prior to Christmas
• bay leaves, garlic, thyme, parsley, peppercorns, fennel
• I didn't see the kind of pan that should be used in the directions. Do you use...
• I see 8 people, but how many pounds of roast is this for, and how would I...
• i plan to make an apple tarte tatin. the chef says to use a torch for the...
• I bought mini-muffin cups that were basic paper for the recipe and found that...
• Love this with peaches but want to make it with apples instead for more...
• My recipe calls for 1 1/4 c of pastry flour how much would that be in AP...
• Hi I need some expert advice, I am baking for the 1st time and decided to...
• I was at my friend's house and was admiring her cookware. I helped with...
• Well...I have a cast iron but would like to make 2-3x the recipe. Would an...
• The recipe already calls for sugar I just wanted the bread a bit sweeter but...
• At the core of our success is our belief that every customer should be able to...
• Hi Food Lovers, We all enjoy delicious food and sweet family time, but...
• In this recipe for chocolate molasses thumbprint cookies...
• I want to serve more people than 8, but would love to keep it to one cake...
• I need to get a broiler safe 9x13 pan. Any suggestions would be appreciated....
• List of ingredients calls for 1 cup plus 2 tablespoons of granulated sugar but...
• I dropped the bin on the floor and the lid handle shattered, but the bin is...
• I actively avoid going to Food52 because this site has the most intrusive...
• ...
• Can you soak chicken in buttermilk then parboil? I’m making buffaloes wing...
• Hi! This looks scrumptious — is a full cup of heavy cream needed? Have you had...
• Does it mean "strain through a clean kitchen towel"?
• Hi Erin, I happened to find a kitchenaid professional 5 plus stand mixer on...
• The recipe states, "Cover and cook on high pressure for 55 minutes. Let stand...
• Has anyone else seen this food blog. It's incredibly unique and should be...
• i'll soon b making a tarte tatin in a metal bundt pan. the chef i watched...
• I’m out of white vinegar - could fresh lemon juice be used here?...
• What is best type (place of origin, I'm guessing) is best for pumpkin butter,...
• I would like to make a double batch and save some for a later date.
• I am looking for a recipe for Cajun Pork Chops that was published in the Oct....
• How far ahead can this be made?
• Help! My dad brought the ham over today for tomorrow's meal oh, it's 1:30 a.m....
• I have a small bag of Melissa's Dried Oyster Mushrooms. I was wondering if I...
• Trying to recreate the "recipe" for the mushroom gravy where he roasted the...
• Help. I just made pecan pie for dinner today. I can’t do anything about this...
• I used my mother in laws recipe that I’ve used for years and never had it have...
• Have a friend looking for the ultimate potato pancake, kartoffelpuffer, latke...
• I’ve made this in the past with a fresh turkey and it’s been great. But this...
• did you add ice in this recipe or is it just a blended fruit with coconut milk?
• Would like to know if I could adapt this to make fritters using my air fryer....
• It says to par bake at 425 then it says to reduce heat to 425 to bake. Which...
• I made my macaroni and cheese yesterday and the macaroni shells weren't all...
• After dry brining, there's about 2 cups of liquid in the bottom of my brining...
• catering for a large party tomo and someone requested a BLT Pasta Salad very...
• Would using Neufchâtel ruin the dish? My husband would like to substitute it...
• I already seasoned with salt n pepper and doused a jar of barbaque sauce and...
• Could this be baked in a pie shell instead of a water bath? Would it provide...
• My butcher told me to take out at 155 and rest to 160. (9.5 lb breast)
• I make a yeast raised cornbread and sausage stuffing. This year I'm wondering...
• Wasn’t mentioned lid or not. Boiled & simmered with lid on. What Say You?
• Do you recommend the dried spice or the Harissa spread
• Hi, I try to do this with homemade dough. Could you, please, state how much...
• I’m seeing that fresh thyme is the best but I also found rosemary and honey is...
• Not sure how to store it and reheat it once it’s made.
• Questions about temp?
• I made this stock last night and it was very watery, even after reducing to 8...
• Doing prep work on Tuesday for Thanksgiving dinner. Should I cook before I...
• Hi! Could I make the cranberry salsa ahead of time, or should I make it the...
• i used to bake doughs at 50% hydration and just recently moved my way up to...
• Help! I'm spending my first thanksgiving with my fiancée's family and don't...
• I'm a little curious about the decision to use salted butter in both the crust...
• As carrots and leeks come in a wide variety of sizes, it might be helpful to...
• sandwich maker press appliance
• Is organic better
• YOUR RESTOCKING RETURN FEES ARE ABSURD!!!!
• Would the giant cookies on their own taste good too? I have three egg whites...
• This is for a chocolate silk pie. I use regular eggs for Caesar, hollandaise...
• What is the black steel/stone in the bottom of some of the cooks ovens. What...
• Making soup now. Can it be cooled, frozen and reheated? I can add kale when I...
• I made this recipe exactly as noted, but my pumpkin butter is a very dark...
• Will this be doable by hand; I don’t have a stand mixer fitted with the dough...
• Should I omit the sugar in my recipe and just use the other one ingredients...
• I am about to simmer chicken to shred. I want to add some basic things like...
• Wonderful recipe. Enjoyed it so much we would like to make a non-pumpkin...
• I just got a wicked fancy new stove (yay!) with true convection (the fan...
• I'd love to try this, but not sure I have the right size saucepan. My 2Qt and...
• can i feed this too my dog???}[
• I have guests who can’t tolerate milk. Would almond milk or coconut milk be...
• How long per pound? I have an 8 pound duck
• I have a 15 pound shoulder —- didn’t read recipe correctly and I’m marinating...
• It will be a mix of savory and sweet -- was leaning towards heavier on the...
• Because I'm doing low sodium this year, I figured we'd punch up the flavor...
• These were previously fresh from a neighbor's garden. Dried leaves seem sad...
• I dont use self rising flour.
• Making the vegetarian mushroom gravy on page 42. Can I freeze the leftovers?
• Could I prep these in advance, keep them in the fridge, and bake them the...
• Is it okay to use this type of dish as opposed to the glass casserole dish?
• Can the spaetzle be made ahead and kept in fridge ?
• I’m planning on making this for my partner’s birthday and I’m sure our family...
• i can't imagine they get as cold as something metal but curious if this would...
• I understand that you need advertising revenue, but the pop-up ads l ads in...
• I have a key lime tree in my backyard that produces a massive amount of fruit...
• Hi! I’m clearing out my pantry and found 2 lbs cassava flour…purchased with no...
• For the candied pecans, it says 1/4 cup ground nutmeg. I’m thinking this is...
• If yes, how would you adjust the cooking time?
• I live overseas so we're celebrating Thanksgiving tomorrow-- in preparation, I...
• How much curd does the recipe make? Also, I have never seen a recipe for curd...
• High Quality SANDWICH Pocket Maker? For Kids after school and soccer :) I am...
• What do you think of using kirsch instead of almond extract?
• I have an outdoor space that they’d look great in, but it faces west and is...
• I know that if you don't have buttermilk a good substitute is to add 1 TBSP of...
• I am looking to purchase a great quality sandwich press-the kind that seals in...
• I'm looking for strong recommendations for a Belgian waffle maker to make...
• Could some locate a recipe for a chocolate sourcream single layer cake with a...
• No peek beef tips and gravy, 1 lb stew meat, 1 can mushroom soup, 1 dry onion...
• Amanda Hesser included a recipe for little chicken liver and jam sandwiches in...
• This looks amazing! Quick question: 1/2 tablespoon of Diamond salt per pound...
• I've made this pie crust for over a year with about 10 different recipes from...
• I bought no boil lasagna pasta by mistake. Will there be enough liquid in the...
• Shared years ago when she worked at NYT. Accompanying story told about the...
• What is the correct time period for dry-buttermilk-brining a chicken one...
• Any chance one could substitute pecans or almonds for the walnuts?
• I just moved into a new place and noticed that the control on the oven is...
• Step 1 indicates that chopped ginger is to be added to the other ingredients....
• Need a good brand fot puff pastry
• Is it really a unique function only found in eggs?
• Is the bacon added to the quiche with the veggies? Last time bacon is...
• I see oatmeal is listed as an ingredient but not mentioned in any of the...
• The ingredient list for the ice cream includes vanilla, but the instructions...
• What can I do with a few cups of leftover cooked steel-cut oats?
• Can this recipe be doubled or tripled to make a standard size cheesecake??
• Hi - I have started searching online for achiote paste and have not been able...
• Can you make this ahead of time and refrigerate it a couple of days before the...
• Do I cut them into sticks before or after tossing them with oil? This step is...
• Any suggestions for a menu without knowing what equipment, etc. will be...
• Had hoped to apply the promo code today to buy a German candle “twirler”but,...
• I picked up this antique copper pot with cockerel stamp, need help identifying...
• Hi, Would you share the recipe of the dish in the photo? Thanks so much. :)
• 6 other foodie friends and I are spending a week in the woods in October,...
• I tried to find some mustard powder at the store but haven't had any luck...
• 1.) when making sauerkraut I want to add hot peppers. do i do this during...
• Where can I order free food delivery from
• What is it? How do I make it?
• Unfortunately making pasta isn’t an option at the moment. Thanks!
• Or should the rose petals be left in?
• I have a family member who was recently diagnosed with an intolerance to...
• I have a Fagor large Enough to accommodate the 7”
• Love all your recipes M. how would you change the recipe for baking a cake...
• Loved this recipe & the onions in the sauce are delicious. Hate to discard...
• Cherries were still whole and not cooked down. You tasted the peppercorns but...
• I’m allergic to pine nuts. What’s a good substitute for them in this recipe?...
• How long will this last ?
• The method I have seen, you take already cooked pasta and place it in a...
• I'm cooking up 4 silkie chickens for dinner tonight -- they're tiny, about a...
• no freezing. can I just make the dough and roll out and store refrigerated in...