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• Nothing worse than dried out venison...should I braise same as veal or lamb...
• I used to find the fruit component of Fage yogurts artificial and a bit...
• Cookinginvictoria sent fennel pollen from her garden as part of my Secret...
• I used to have a glass one but it broke. Thinking to get an electric one...
• I have a pound of mixed seafood in the fridge.. mussels, shrimp, octopus, and...
• There seem to be as many recipes that call for searing a rack of lamb first as...
• Reading the recipe for Spaghetti for One (http://su.pr/21YSoh) I noticed the...
• My favorite restaurant, Nopa, has a brunch dish of fried eggs with the best...
• Typically we don't get a lot of jalapeños because of our mild summers. But we...
• Thanks for the help, fellow Foodpicklers! After turning over all the comments...
• Does anybody know what “ramps” are? I need it for the “Buttermilk Ramp...
• make them this far ahead. I plan on putting the individual containers on my...
• I have 21 generous days stretching ahead to feed my mind, body and soul....
• Some of you might be interested in this article in the New York Times about...
• I currently serve Panna Cotta in Med (8 oz.) ramekins. Where can I find more...
• I bought a small pumpkin at Whole Foods from their outside bin. No idea what...
• I have a question about step 1 on the recipe "Quick Cucumber and Shiso...
• i have been lucky enough to see these the last two weekends at the farmers...
• Ok guys, I'm pretty good at baking. However, I've never tried my hand at sugar...
• The latke contest has me thinking of making these for my traditional...
• I bought some tiny, green, egg shaped eggplants at the local H-Mart. They were...
• I roasted skinless stuffed chicken breasts in a stainless steel pan at 400°...
• I would like to make tomato confit (slow roasted in oven with olive oil,...
• I'm a contestant in a Seattle home cook "master chef" type event (see Kitchen...
• Looking for a nougat recipe by Elizabeth Falkner from a magazine (not in...
• After one hour, it's 100 degrees. Should I increase the temperature? Also, the...
• None
• I'm making some food for a good friend who recently had major surgery. She...
• I'm using point jars. My cookbook says double the time for a pint. Will this...
• The Recipe for Persian Celery Stew Redux is missing. Has an intro and no...
• I am a basic begginner cook, I would like to make something healthy, any...
• My recipes are in (loved) MacGourmet, is there a One button export or...
• Has anyone done this and if so at what temperature do you reheat it in the...
• What are your kids' favorites for college care packages that might take up to...
• Hi, I just bought a 4.3 lbs french roast and cant find a recipe...what do I...
• I've tried to ask a question three times for Marisa's rhubarb chutney recipe,...
• There seem to be some big differences between the article's suggestions and...
• Also whats a good side dish to serve with mac and cheese?
• For your commitment, for the laughs, for the incredible knowledge base we’re...
• As you can see it opens but with some difficulty and not very wide
• First, I want to wish all my Food52 friends a happy holiday and a big thank...
• I scored a box of San Marzano tomatoes at the farmers' market today and bought...
• Suddenly I have ultra-flat chocolate chip cookies and we like them cakey. I've...
• I am cooking for a group of people I have never met, and two of them are...
• I'm excited to join this years holiday swap, and after signing up, I went to...
• Thank you so much. ;o)
• Back when I first started following Food52 there was a way to see "newest...
• In reference to the cornbread recipe suggestion for "Monday" thanksgiving prep
• I have fresh blackberries and peaches from the farm, looking for your best...
• Hi there. I have an el-cheapo roasting pan from the hardware store that is...
• My 3 daughters have gone off vegetables lately ! Any recipes where I can put...
• I have a question about the ingredient "ears of corn" on the recipe "Pamonha"...
• Hi food52ers, I'm looking for recipes that freeze well and can be reheated in...
• Personally, I prefer not having to know what the prize is. it avoids the...
• Last night I opened a bottle of Spanish white wine that I really didn't care...
• Dinner is tomorrow, so I need to make it all day of event.
• Why does my cake fall when it comes out of the oven? Doesn't matter if it is...
• I got curious reading about Wonda only to discover "not available in...
• Does white chocolate need tempering? What about milk chocolate? If so is there...
• Do you ever crave chicken salad and realize you don't have any chicken...
• I'm making 3 boxes of Stove Top brand Stuffing, should I change the liquid...
• I love the back story to a recipe. When I hit "expand" it contracts, when I...
• I wrote this up awhile back as a joke for some people that wanted turkey...
• The whole duck is a favorite in our house, but I've got some fresh duck legs...
• I bake my brown rice after sauteing rice, onion, mushrooms.... I will saute...
• Why don't grated cheese amounts in recipes include a weight? It would sure...
• I have two pomegranates and need some things to do with the pips. They need to...
• The recipe is for seafood stuffed shells, it is not specific regarding what...
• Hello! We make almond milk nearly every week, soaking a cup of almonds in 3...
• After a couple too many glasses of wine the other night I offered to bring...
• I blanched a kg of broad beans today and left the pot of water on the stove as...
• N.A.P. [not a pickle]: I'm curious to know if you watch any cooking shows and...
• Office party next Thursday and am looking for a savory dish to wow the crowd....
• I'm running a half-marathon in the morning, and hosting Thanksgiving dinner in...
• Besides stirring it into tomato sauce and into pasta, what other ways can we...
• So - I succumbed to temptation and bought five of these beauties yesterday....
• How to cook Couscous?
• I'm planning on making a gingerbread/pumpkin pudding/whipped cream trifle for...
• A new Twitter find I'm in love with: foodpickle. Quick answers to my culinary...
• The left column side always moves following my cursor as I view the recipe on...
• can you replace corn syrup with brown rice syrup when making caramels? If so...
• I want to add prepackaged Gnocchi and some shrimp to a stuffed chicken marsala...
• I made a pork loin in the crockpot yesterday, only seasoned with salt and...
• This newspaper restaurant review for the Olive Garden has been floating around...
• Which is better?
• I wonder if the combo works or if it will just taste confused?
• Looking for help with dinner tonight. I have about a 3/4 pound of leftover...
• My plan is to heat the cream with blackstrap molasses and pour over the...
• Has anyone checked out Lucky Peach yet? http://www.mcsweeneys.net/luckypeach/...
• i dry-brined my turkey per the russ parson's recipe but didn't read the recipe...
• I suddenly miss what I know of as "arepas." They were always available in...
• I have cornmeal,milk,yeast,sugar,salt, but do I need eggs?
• than the recipe allows for? Or just do it at 50 minutes?
• , I have some lovely ling cod! Can you treat all types of cod the same, or are...
• I just made a batch of applets, but my circa 1946 Fannie Farmer doesn't say...
• How do you find wildcard winners on the new site? I've looked everywhere and...
• My bf and I are cooking for valentines day at his place. I had wanted to make...
• Should cake mix be used right after it's mixed ?
• I only lived in SF for 3 months, but the awesome food memories will stay with...
• I have a question about step 2 on the recipe "Upside Down Apple Tart" from...
• Getting ready to roast a couple of chickens with root vegetables; wondering if...
• I have a question about the ingredient "dried Anaheim or California chilies,...
• How do you make sugar free Lemon Bars
• can you tell me to buy chocolate vermicelli thanks
• When will the app be released? How many more contests will be included?
• I know, cookies are not necessarily hard to make. But then I am not really a...
• Am baking hefty Xmas cake in two loaf tins. Never made recipe. Suddenly got...
• Please can i have a lemon rasberry soufflé recipe
• Just got my first pasta machine so it would be great if you have a good pasta...
• Can a twelve-pound turkey be roasted using monkeymom's tube pan method, in her...
• Whats the best way to store the unused portion of an onion? Or should it be...
• The butter is melted but the mixture is not yet smooth... Any thoughts on how...
• How do you make traditional eggnog?
• ICan I cooke with green cherry tomoatoes? I have had a huge crop of sungold...
• Everything's measured out for my favorite brownies: Joanne Chang's Intense...
• According to the world wide web today is National S'mores Day. This isn't a...
• 200th tweet! Gonna ask foodpickle for help! I have bramble apple pork sausages...
• Q: I am feeling something spicy, do you have any spicy kebob recipes?
• Pleeeze help! I just put together a quadrupled batch of sugar cookie dough to...
• Help! I need someone to help me with my frustration about SPICES. Perhaps...
• How do I cook faro?
• I was making a puttanesca sauce and I just saw some grapes in the fridge and...
• Have any of you bought ghee and used it? I have always made my own, but saw...
• it was out of 1000 cupcakes and cakes. Didnt rise properly & were dense....
• Pickled veggies, CENTO is too spicy. Anyone else?
• If the recipe calls for red, can I use white?
• CV rSBeed to use 2lbs butter
• What size turkey for 10 adults. I want to have leftovers
• I simmered it all night, cooled it immediately in two small containers, and...
• Need to bring a clean nut free paleo dessert to a bbq. Want them to be good....
• I remember making lemonade from a recipe that called for crushing (with a...
• This is my first year on my own for Yom Kippur. My family usually has bagels +...
• Hi. I am deciding between 10 and 12 inch size of Ballarini nonstick pan. What...
• Step #5 in chocolate has a missing word ( Lower the donut balls)
• I cant find the answer what is the exact meaning Wildcard Winner?
• I have a question about the ingredient "Of chopped chipotle in adobo...
• It's supposed to be cold and windy tomorrow. The kids will be with grandma all...
• I'm heading to NYC in a few weeks and would love to reread the reviews but I...
• The recipe is Paleo, and already as Coconut Flour and Tapioca Flour...
• Does anyone know of a great fish restaurant (does not have to be fancy, just...
• Left over braised beef sauce / jus. Recipe ideas?
• And if it simply never occurred to you/you don't have one, what would you name...
• I'm looking for summer cooking classes for my kids - 6, & 10 years old in mid...
• I'm making a lemon meringue pie and need to store it overnight but did not...
• I'm looking to buy my first mandoline and would appreciate suggestions. I'm a...
• I want to put my bread dough in the fridge tonight. Do i put it after the...
• Why does chocolate seize
• I want to buy a dehydrator (for fruit leathers, jerkies, etc) and feel...
• I've heard that organic, grass-fed beef has less marbling and can be...
• I always used whole nutmegs, and I grate as needed. Invariably, I have about...
• Good starch to go with Grilled whole Filet
• Can I freeze asparagus? Do I need to cook before do this? Or freeze raw? Thank...
• I've never made a pudding cake. Roy Yamaguchi has a recipe that is cooked in...
• Help! Just baked my 1st GF sandwich bread http://t.co/0a04gMB9Be. Looks gr8t...
• How do you cook liver
• I had my heart set on canning boozy cherries and saving them until December to...
• I've made this recipe and like it. The recommended technique is odd to me,...
• thanks for the help with the semifreddo, peeps. glass worked and it was...
• They tend to wither any way I have tried. I have even tried leaving the root...
• I recently bought a six cast-iron skillets at a garage sale. They are in good...
• I have a question about step 2 on the recipe "Butter And Herb Roast Turkey"...
• I made my pumpkin pies this morning and let them cool completely, then put...
• I have a question about step 2 on the recipe "The Tangiest Lemon Bars" from...
• I've made this dish 3 times. I've played around with it as far as lid on, lid...
• I was lucky enough to receive some terrific raw milk cheeses from Germany....
• We used to be able to add photos to recipes that were participating in a...
• I have a question about the recipe "Shirley Corriher's Touch-of-Grace...
• Is there a target date for when we will be able to purchase Food52's Book One,...
• What make blood oranges red
• Can't see to put my Australian address in to order from.
• So much of Thanksgiving advice it about making things easier, less...
• I've been drying and saving the leftover almond meal from making almond milk....
• Afternoon! I have a cast iron grill pan...
• I hosted a large dinner party and roasted a bunch of chickens. I made three...
• Been working so much I have no energy to cook by the time I get home. I need...
• I have a question about step 5 on the recipe "Steamed Brown Bread" from...
• recipes for a slow cooker would be great, but not required
• For anyone that's made this, I'm wondering how you think it would taste with...
• How do I sprout lentils?
• We've finally had some great right here in the Bay Area and I have just a...
• Re. Wrapping cheese article - how to cheese plate link says I'm not authorized...
• I've received enough answers -- how do I take down my question?
• My friend is bringing a nice bottle of wine (not sure of the name, but she...
• Have a lot of veggies and don't want them to fall through!
• What is Mochica?
• My birthday dinner is coming up, and I'm having 12 people over, give or take....
• bread, chocolate, olive oil, sea salt
• Here is the recipe:...
• Can this tart be made as a galette using a regular pie crust? I wasn't sure...
• I have a question about step 3 on the recipe "Himalayan Blackberry Pie" from...
• I have a question about the ingredient "skinless, boneless salmon fillets" on...
• So I got my milk to 185 and was minding my baby in the kitchen at the same...
• Can we follow recipe, if we did not brine?
• I know today is the last day to sign up, I've been out of town for 2 weeks,...
• I Follow the sugar and water measurements exactly, swirl the pan and brush the...
• I'm doing a traditional braised chicken. When I add the tomato paste can I...
• I am planning to make this mac & cheese and want to know if I can assemble all...
• AJ -- I have all of the ingredients for your coffee cake on hand except for...
• I have a question about the recipe "Toasted Almond,Coconut Sweet Pastry Crust...
• finding a previously asked question