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• What is the best wine pairing for trout?
• Long story short, I make a family recipe for mandelbrot (biscotti) with and...
• Looking for a suggestion for a dessert where white chocolate is the star, a...
• I making dinner rolls, and the recipe says 1 packet of yeast and I am assuming...
• What size baking dish did you use? Thank you, Linda
• I'm confused about flour! Does it matter if you use bleached or unbleached?
• Making bolognese sauce today. Forgot to defrost ground beef. How can I safely...
• What's your number 1 advice on how to cut down on food waste?
• memorial service with special diets
• Mother-in-law coming into town this weekend, looking for something to impress,...
• When is the next contest start?
• Where can I find cake yeast small envelopes? This is used frequently in Europe...
• my daughter is expecting her first baby and I would like to prepare foods for...
• How many T juice are in a lemon?
• Want to do the prep today and bake tomorrow.. will it fall flat when I go to...
• I would like to enter some of food52's contests but I'm Australian and live in...
• Directions state prepare springform bottom and make crust- I had difficulty in...
• Go here: http://menus.nypl.org/about Read aboout the massive (40,000)...
• Why is buying organic important
• They usually ask for zucchini blossoms but my pumpkin plants are still loaded...
• Hi! I wanted to use thanksgiving themed cutters to put some pie dough on top...
• I poached quince the other night. After an hour asked my husband to turn them...
• Does anyone have a good recipe for Larabars?
• The Saveur magazine Top 100 issue arrived about a week ago. In the old days I...
• Best/favorite mushroom and/or truffle oils? or creams in a jar ( eg porcini...
• I'm making Mark Bittman's coconut sweet potato pie. All I is extra fine...
• grill them? pickle them? make them into pesto? help!
• Hello, I'm want to recreate a "Curry Coconut Cashew" with a shiny candy...
• My mom used to make fruitcake every year for Christmas and it was a great...
• Delivery method
• I have a question about the ingredient "shortening (yes, shortening)" on the...
• I am preparing Roman style artichokes for a dinner party and I would like to...
• I'd love to hear any tactics, organization tools, or strategies you've used in...
• , I'm faced with a bounty of veggies (artichoke, baby eggplants, broccoli...
• (Using the David Tanis braise recipe)
• Having purchased this expensive bird, we noted it had some dark discoloration...
• I live in Texas so growing them in this crazy weather
• Has anyone made the Miette caramel corn? I made it yesterday as an experiment...
• Yellow carany beans
• why does my chicken stock congeal (turn to jelly) when i make it in my...
• I am lazy so I would rather not pit them. Is there a downside to leaving them...
• I searched for this topic in the hotline and see nothing new since 6 years ago.
• My recipe for lamb shanks says 2 1/2 hours for 6 shanks @ 1 lb each. I have 2...
• How was your holiday? Can't say mine went off entirely without a hitch. I was...
• Has anyone attempted to make the sauce served on the whole bowl from The Whole...
• I have a question about step 6 on the recipe "Quick Braised Sirloin with...
• I am baking a layer cake with buttercream frosting for a party on Saturday....
• I'm looking for new ways to use bottarga. I like to shave it onto pasta, or...
• I was told a while ago that spring lamb is always frozen because they are...
• I was thinking of making hand pies tonight with a filling of butternut squash...
• Used a recipe my Mom gave me that everyone seems to love. My issue is that I...
• Seems like it was a mix of berries and some kind of bread with the crusts...
• will pork shoulder give me as tender a result as pork belly when braising?...
• I live in a mild part of California (where it's raining for the first time in...
• i need to advice for making a healthy tea.
• Curious to hear if people think it'd work to substitute lamb for pork loin...
• Bought a pack of bulgur by mistake at the supermarket (don't ask: I had a...
• I am hoping to smoke a turkey using an electric smoker this year. How big of a...
• I bought a sealed chevre at the store this weekend, but I'm going on vacation...
• I have a question about step 4 on the recipe "Roasted Red Pepper Soup with...
• I have a question about the ingredient "zucchini flowers with stems" on the...
• My butcher told me to put mashed potatoes on a Loin Tenderloin Beef Roast and...
• I have a question about the ingredient "3/4 cup crème fraîche" on the recipe...
• Would like to make fresh frozen fruit bars or pops, but most recipes I've seen...
• I have a question about the recipe "The WFP: Greek Mahogony Potatoes" from...
• When I click on a recipe an ad appears,e.g. Mortons Salt and I am unable to...
• Hi-it's my first time - planning to smoke a stuffed turkey for the holiday....
• Will we have the ability to delete saved recipes again?
• Should I convect roast my turkey? Or just convect oven it? At what temp?
• I have four beautiful Meyer lemons. I rarely ever find them, so this is a...
• I have a question about step 2 on the recipe "Cherry Almond Torte" from Rivka....
• Ok, I know this sounds like a fake question, but it's not. I'm trying to...
• I even had someone make them. What is best recipe? We used nestle recipe.
• Can you freeze already cooked green (french) lentils?
• Kids put bug in oven, I didn't know til the smell got. I scraped/cleaned it...
• Wonder if more rasberry taste would not be extracted by cooking them with the...
• I recently got a slow cooker as a gift and have never used one before....
• If anyone is interested, Fatworks is having their 4th annual Halloween fat...
• After devouring my cinnamon scones (thanks to all who assisted me btw..), I...
• I've read that the deep Thai mortars are best. Any sources?
• I just got a huge bag of pole beans. I'm looking for recipes that I can...
• I recently purchased a bag of flaxseed meal to use as a vegan binder. The...
• what is the most exciting broccoli dish?
• Outdoor family gathering tonight. Fried morels is the main dish. What might...
• I assume this is a product that is only available in Canada - have any...
• Has anyone tried ALL the Ottolenghi recipes for Shashuka? I'm interested in...
• Does anyone have, or can anyone point me to a recipe for Dijon-style mustard?...
• My gratin is soupy, any way to save it? Flavor is good, texture :(
• Can I use stainless steel toothpicks to stick through a stuffed flat rolled...
• It was very different, and did not involve vinegar nor other types of food...
• I'm probably not the first to ask or suggest this, but wondering if it's in...
• What's everyone making for Labor Day? Any different recipes? Please share.
• Maybe I didn't understand this contest, so looking for clarification. I...
• I defrosted it in the refrigerator 2 days ago, is it still good?
• I'm halving a recipe for bologenese. Will it work? Does the size of the pot...
• If so what should I marinate it in I made a homemade mojo that didn't...
• I want to make a peach crumble, but my brown sugar is rock solid. Any tricks...
• My boyfriend and I invited four friends and my parents to our beach cabin...
• My wife's work is having a food contest (and I'm the cook in the house, so of...
• Does anyone have one and love it? Thanks for offering any opinions!
• Since I've made this plunge and ordered this KitchenAid pro, for which I'm...
• I have been freezing steak and what I find when I go to sear them, so much...
• Is there any buttermilk substitute?
• I am looking for a recipe from the late 70s or 80s. It appeared in one of the...
• Can this be frozen? If so, should it be frozen before or after baking?...
• If you've been drooling over a Thermapen, you'll never get one cheaper!...
• I am completely new to kefir making.So far I have made 2 batches and have been...
• Should I use onions that are not so pungent?
• I have five or six jars left from last summer, with this year's berries coming...
• How big is the range for the free ranged chicken?
• I am pan frying Paratha and wondered the best way to keep it fresh and travel...
• may make baklava today (have a lot of honey and some old phyllo dough mocking...
• Anyone have a good recipe for making homemade seitan?
• I'm rather confused with this recipe - 5 WHOLE eggs? Carbonara isn't made with...
• I have gotten 4lb of red dry peppers( from my in law's garden) and have no...
• Can anyone recommend a good authentic saag paneer recipe? (Apologies if this...
• A neighbor gave me 4 huge tomatoes and a largish round summer squash, just...
• I am making a honey dijon potato salad and halfway through see that it calls...
• would these freeze well?
• my preserved lemons are ready! ...now what?
• I am hosting a NY's Day brunch for seven. One guest is a vegetarian who loves...
• Looking for an at-home recipe for making my own Corn Nuts (or Toasted...
• Recipe for a Piquante Pecan pie?? We had one and it disappeared, it was an...
• I have a question about the ingredient "Calvados (apple brandy)" on the recipe...
• I'm making churros for a friend's b'day; any suggestions for good recipes?...
• I have a question about the recipe "Lemony blintzes I used ricotta cheese,...
• Swordfish
• I can't seem to get my fingernails cleaned. (Gloves next time for sure!)...
• My mother had the butcher butterfly a leg of lamb and he gave her the bones as...
• Entries appear to be posting oddly. The latest ones are on page 21 of...
• It has had ample time to settle; has been through the jelly bag strainer, and...
• Lacto-intolerant problems. Any thoughts?
• Hi. I am looking into buying a digital thermometer and from my research,...
• I accidentally left an avocado on my wood block table. The avocado went bad...
• I want to try out a brunch/dinner recipe before Easter using our limited...
• Here's the roast recipe...
• I love making Christmas dinner and so look forward to all year long. I make a...
• I have four pies I'd like to make ahead for Thanksgiving. Can I make them...
• Interested in thoughts on this issue which came to the fore in a Vogue article...
• I planted mint a few years ago and now it's really spread. I was warned about...
• I have a question about step 5 on the recipe "Lamb Merguez" from...
• I ordered too much milk by mistake and have 3-4 gallons that are going to...
• @Foodpickle I need to use up a Camembert, any quick easy tips!?
• For a mezze style feast for ten people. Recipes please! Bonus: I want to...
• i looking for an oven thermometer that is accurate and won't get so discolored...
• So I ordered a lamb shoulder roast from a local butcher, and they lost my...
• The kind I bought at a Chinese grocery (an unknown brand) is just so, so...
• If I reheat it it will go from al dente to soggy.
• Why and how do one-or-two year old questions suddenly become re-activated?...
• My Moms mom didnt cook, but Mom always talks about this cake she'd make with a...
• With Passover nearly upon us, just curious if anyone else has checked out the...
• please could you send me a recipe for chocolate cake?
• I always make roasted potatoes in duck fat for Christmas. I am wondering if I...
• Any thoughts? Was thinking a simple salad or asparagus? For some reason not...
• I may be investing in a new electric stove in the near future, and was...
• Tonight I am cooking eight fish in a salt crust. I was thinking of cooking the...
• Health food store in Hakensack NJ in the 90's made this VERY thick, tomato...
• There are two of us food52 people here in Seattle that want to learn to make...
• I have a question about step 1 on the recipe "The Easiest Alfredo Sauce Ever"...
• Making these right now, and realized I'm low on almond flour, so used 1/2 cup...
• hello, how do I make garlic mayo, like most take aways do?
• Leftover turkey meatballs? All the recipes I'm seeing are for raw ground...
• Is this sift then measure or measure then sift? Also, do you dip & sweep your...
• Is there any chance we could just see the day/date and time for the current...
• I am in urgent need of a recipe for not very spicy curry chicken!
• Looking at sheep casings for making sausages. I especially like making dried...
• substitute for buttermilk
• .@food52Hotline Cooking fresh ("deep chill") turkey for the first time,...
• It has peanut butter, maple syrup, sugar, chocolate syrup, milk, and cream
• If I bought a nice young chicken today, by when must I cook it? A Google...
• Would you put the olive oil on top of the conserva if you pressure canned it...
• So I prepped all the other ingredients and just realized my "shopper" didn't...
• I have a question about the ingredient "1 cup strong tea made with cloves,...
• I roasted cubes of butternut squash in olive oil and maple syrup but they...
• I'm trying to save myself stress while cooking Christmas and was wondering if...
• I'm making a banana cream pie. Every time I make this, the graham cracker...
• anyone have a go-to shrimp bisque recipe?
• then easily baked/prepped on the day of the event. Here's the link to the...
• I have a can of pumpkin. Other than pie, what easy dessert can I make?
• Other than in size, how do they differ from hen eggs? My Indian Runner ducks...
• Looking for good soups to soothe a terrible throat ache. Recipe suggestions?
• Would peeling & slicing apples in advance of making a tart (perhaps keeping...
• Texture is like a fragile 'sand clod' like when you're at the beach. Was...
• For the last month or so, I have to log in every time I respond to a question...
• Doubling up on two batches at once? What do you think? I never have good...
• I followed the directions in JOY of Cooking for White Bread to the letter --...
• I have a question about the recipe "Lazy Mary's Lemon Tart " from dymnyno.
• I'd like to bring something nice, but nothing too crazy or gourmet (good! more...
• I hate ham. (love italian preparations, but not the sweet American kind)...
• has anyone tried to use brown rice flour for gluten free bechamel? any...
• We have a revolving pot luck each month with two other couples, but we only...
• Can this dish be made the night before a party, then reheated (if I undercook...
• Do you sell chia seeds
• Friends coming for lite meal and drinks after tennis. Need menu ideas. We are...
• Hello, I am one of the many lucky recipients of the Food 52 emails. On...
• I'm thinking about serving this (Mujaddara with Spiced Yogurt) at a multi-vore...
• I love your Amanda's Kids' Lunch feed and couldn't help to notice how nice the...
• Ironically four of my favorite foods are empty-heart vegetable and Passion...
• I have a question about the recipe "Ginger Apple Torte" from drbabs.
• I do not have the usual button to save a recipe