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• Thanks to everyone who helped out with my ravioli question. One more along a...
• Can I use shallots in place of the pearl onions in Merrill's Tuscan Onion...
• anyone made both
• A friend needs to stop eating citrus and certain other foods (eggplant,...
• Can I do part of the below dish in advance and bring to another's home to...
• Can I freeze coleslaw?
• there is no such spring vegetables in Kerala,India may be Panfusine can...
• I have a question about the ingredient "1/2 cup organic unsalted butter" on...
• What is fluffy
• I've owned it for years. It's designed for mushrooms, but I've never used it...
• My parents were gifted some wild ducks from a houseguest (a duck hunter!) --...
• What's your favorite noodle/pasta to serve with the chicken?
• Q: I need a recipe for a Spanish Omelette?
• I'm taking a trip to Copenhagen for a few days this fall - any restaurants...
• reliable conversions from U.S. measurements to metric measurements for...
• Why can't I find this on your website?
• And does it really need the ice water bath once I get it back up to 135...
• I bought them in a Belgian Chocolate shop, but they are too bitter to eat by...
• I want to make a sweet potato crunch recipe and it calls for evaporated milk...
• Should you? You shouldn't right? But what about those reputable articles that...
• How many bulk bins are in this store?
• I made a pint of béchamel and froze it - now thinking of ways to use it beyond...
• The first 8 ounces were used for a delicious chocolate mousse. What shall I...
• I want to buy a food mill as a gift, but having never used one I'm not sure...
• I no what do I need to make a Christmas pudding
• How to fry chicken??
• I have a question about the ingredient "pieces center-cut bacon, chopped into...
• So I made amanda's booze pie. With gingersnaps and rum. But let the egg...
• Are quinoa flakes just uncooked quinoa? If not, what is it and where can I...
• For big occasion birthday parties when I was little, we always got banana cake...
• I have no idea what or where to eat here. A little research didn't help me...
• I'm testing this recipe for Editor's Pick this week and it calls for making...
• I was given a small gift of some ground cherries by another vendor at last...
• How would I adapt the recipe to make Teddies Apple Cake gluten free?
• I bought a spit attachment for our new gas grill, and now I can't find a lot...
• asparagus at 400 pan seared rib eye steaks 500
• I was just about to start cutting artichoke hearts and realized I had no...
• I have a tried and true banana bread recipe I've used many times without...
• Okay, let's make that 7 words relating to this community/site, and 7 words for...
• I have a question about the ingredient "EVOO" on the recipe "Herbed Beef...
• What is the best way to cook turkey giblets? I almost always overcook them....
• Do you make Doogh? I used to make it all the time and always used dried mint....
• I have read the 52 reference pg. about the Contests but didn't see answers for...
• Want to make mushroom barley soup today, but out of barley. Don't want to go...
• Looking for someone to recreate the famous Spicy Vegetarian Ramen from NYCs...
• Hi there! Can you tell me how to substitute dried figs for fresh ones in this...
• Eager to make Julia Child's Zucchini Tian, but am unclear on the recipe. How...
• I live in the Midwest and I'm really craving fried clams (you can take the...
• I don't own a waffle iron - what about making these as pancakes? Will it...
• how do you make chicken fried rice, like you get in chinese restaurants?
• What us the purpose of adding just a pinch of salt to boiling pasta water?
• Is this unsafe or will my preserves be fine?
• Someone on another post mentioned that the recipe contests are not judged...
• Should I save it or toss it. It seems like such a waste but not sure if it is...
• Someone drank it. I often have club soda, but not now. I only have diet coke...
• How do you make chocolate fudge cake? Help!
• I'm having 10 people, including us. There will be sides (rice or potatoes,...
• Have you got any good recipes for carribean food?
• I am making a pork cassarole but need some ideas about the liquid to use...
• ;o)
• Nothing thick and almost creamy. Something smooth, sharp and crisp.
• I have a couple of mealy apples, and I want to figure out something to do with...
• I'm looking for a recipe for Szechuan orange crisps that I think are in a...
• http://damndelicious.net/2014/12/31/lemon-butter-chicken/?m
• I am making Gabrielle Hamilton's braised dandelion greens, and need something...
• Sauces like "cocktail sauce,lemon parsley sauce,lemon aioli and sumac" etc
• I made a buttermilk sponge cake...it wasn't done when the timer went off, and...
• Are you a blancher or a skimmer? I just can't bring myself to risk...
• Hello all! I'm making Vietnamese 'Bun Dau Mam Tom' and am trying to get my...
• Anyone have a great dressing or recommendations for carrot spirals? I'm...
• I have this recipe in the oven:...
• Q I have rice wi e vinegar soy sauce, chilli & Chinese five spice need ideas
• What is the best way to make a berry crisp healthy? Can you substitute the...
• And it was perfect. Should I be thinning out my dough? What am I doing wrong?
• Don't have many resources here so I was thinking garlic onion and old bay...
• I have a customer that wants an 8 inch square cake but I wanted to make it...
• Hi Food52ers, My mother is on a very, very salt restricted diet. (She's 93...
• I am looking for sources for authentic, regional Iranian food. Ideas?
• I am making a coconut cake and realized I don't have coconut extract for the...
• I am having trouble getting a correct answer on the web about how to/ how long...
• I followed the dressing recipe to a "T". What a mess! Way too much oil, I...
• I have attempted to make meringue alot of times now and no matter what i do it...
• Prepping in my mind for the birthday dinner I'm cooking tonight and wondering...
• Does anyone have these glasses? They seem small?? Need opinion before...
• It's August 1st, time for another non-contest. Thanks to BerryBaby for...
• So I am 28 years old and a single father looking to go back to school. Should...
• There was a recent post on Food52 with instructions on making Dashi. I've...
• Need a cocktail (recipe for 8 drinks, please) to precede holiday dinner party...
• Wow, I think it is time for a food pickle cocktail hour, or at least a stiff...
• I chopped and browned 2 round sirloins of venison meat (about 20 small cubes...
• Should I use a regular food warmer or one that is also a Cooker? Would it...
• At my local grocers, I can get 2 types of whole milk: standard and...
• What happened to Food52 overlooking Chinese New Year? I was hoping we'd see...
• Any recommendations out there? Scrape off as much sifted powder as I can?...
• I have a huge yield of nasturtium flowers in my garden. I remember eating them...
• does anyone have some wisdom to share for using this? I've tried it in several...
• It's currently wrapped in cheesecloth soaked with brandy. It's in foil in the...
• I keep my powdered sugar in my spice cabinet, and I can taste chili powder...
• making carmal
• What do you do with a dragon fruit? They were so pretty, I had to buy one!
• I sure as hell am. And thank you ma'am. It's the most boring thing in the food...
• Lately, whenever I receive an email notification that an answer has been...
• Does this soup hold up in the freezer?
• Is brags amino acid found in the bulk section only used for cooking or can I...
• I have a boatload of thyme, more than I could possibly use or even give to my...
• We have several 'pes-cetarians' for Thanksgiving and will be having a whole...
• The recipe calls for saltines, can I use Panko breadcrumbs in place of
• What is nutritional yeast used for?
• Let's try it out, shall we? Dear foodpickle, what is the minimym G-force...
• This is something that has been nagging at me for awhile, and I'd love your...
• I cooked up some lobsters a few weeks ago. The next day, i used the shells to...
• I'm doing a lunch for 25 has to be inexpensive so I have to find sale stuff...
• I'm a second generation daughter of immigrant parents. I'm a vegetarian and...
• can you freeze cooked eggs?
• best way to thicken a veg chili?
• can you replace heavy cream with skim half and half to make caramel?
• I am going to New Orleans for Jazzfest in April and am in search of a fairly...
• This is part of a present for two people who are very close to me. I am...
• How to make authentic soup
• I stepped away from some simmering apple cider, and when I came back it was to...
• I often have leftover egg whites in my freezer, and am looking to make some...
• In case I can't find fresh poblanos, what types of chiles would be a good...
• I love this site for it's wonderful recipes. I'm planning a dinner party, and...
• Could this be made in several small (the typical "mini" size) loaf pans? i'd...
• Hunting for the secret recipe for a walnut confection a family friend always...
• Would be grateful for restaurant recommendations in Soho, NYC. Taking a...
• I follow them and hear lots of good things but was wondering from this forum...
• Hi, When will the essay feature start up? Really enjoyed the first two...
• to serve along with it? I'm wide open to all suggestions.
• I have several smaller packets of dessicated coconut that are quite aromatic...
• My email is [email protected]
• They were very cold from the frog when I put them in the bath and covered in a...
• On email for today the picture of cake on a plate, under cookies of the world...
• How long will instant yeast stay fresh?
• Thanks so much! ;o)
• Veggies
• How do I make seitan?
• The menu is what my 25 yr old daughter and friends have requested that I make...
• Help! The vodka-crust recipe doesn't include any details about rolling or...
• Can this Pie be made on Monday before Thanksgiving for Thanksgiving?
• Site help
• OK - awkward question of the week....Does anyone know how to enter a recipe in...
• I am looking for a food photography workshop in new york. Any ideas?
• Bought some of these from O & co and I'm now addicted! Would love any advice,...
• Concerning the last contest...three of the five contenders were labeled...
• Should I get a pack on Quaker's Instant Grits? I live in Nigeria and we dont...
• I have some pesto leftover after making pasta today. I need some recipe ideas,...
• I have a Waring Pro juicer which used to work ok. Lately, after just a few...
• any ideas for appetizers for a tiki themed NYE party?
• I have a question about step 1 on the recipe "Coffee Panna Cotta with Cacao...
• how do you freeze a frosted cake? (is it even possible?)
• I've never poached fish in tomato sauce before, in general - is the sauce used...
• I don't have chic chips now, so I had a vague idea of placing Nutella in a...
• How do you make a thick buttercream for cakes?
• I want to make a chocolate cake with a salted caramel filling between the two...
• I am planning a small (4 guests, myself included) dinner party for December...
• Id like to serve my razor clams in the shell but I dont want them sandy. I...
• For a new house, currently in the design phase, I want to make sure we install...
• I’m planning a celebratory dinner in Pittsburgh in May. I’ve been to...
• I fancy myself a competent, unflappable cook who can easily substitute...
• What would be the difference in time in the oven? I need to order it from my...
• I'm a little embarrassed to say that a sip of my son's Shamrock Shake today...
• I have a question about the recipe "Rhubarb Strudel" from Kukla. I would like...
• my chillis off my plant have just started to ripen.... can you give me a...
• ...when I saw the cup of blood in the bag near the end of Day 2 of the dry...
• I'm excited to make the almond cake with orange flower syrup . Anyone know...
• I am told this is a utter delight, but does anyone have a good recipe or know...
• I have a question about step 7 on the recipe "Misoyaki Roast Chicken with...
• I have to bake at least 3 dozen gluten free cupcakes for a birthday party next...
• If I put a dry-rub on a chicken and then baste it (once it's started browning)...
• I created the starter using the method recommended in William Alexander's...
• I'm going "glamping" next week, and will only have a wood stove on which to...
• I have a question about step 1 on the recipe "Crustless Mushroom Cheese...
• I have a package of mushrooms that are still in the package. The sell by date...
• I'm trying to make some non dairy dipping chocolate from unsweetened chocolate...
• I just made salad dressing with some roasted red chili paste that was opened...
• I just bought some elderberry syrup and have some ideas of what to do with it,...
• the skin is not getting crispy but is brown and cooked to temperature. Is...
• I need to eat a very low fat diet for health reasons atm, what are some good...
• I'm making a cake that calls for egg nog. I only have soy egg nog-so I used...
• Help us build our Food52 Holiday App. What are your tried and true holiday...
• We're usually rushing and not hungry in the morning, so my son and I drink...
• Does tahini paste need to be refrigerated after opening?
• This is the recipe for the tarts:...
• I bought a spiral slicer. I am finding lots of "raw recipes" . Does anyone...
• Hi everyone - Does anyone have any cooking class recommendations for the New...
• Help! I'm so tired of the undercooked, seared, and sliced duck breast that...
• greek pasta with ground lamb and mushrooms
• I have a question about the ingredient "bulbs Green garlic, leaves trimmed...
• I'm looking for a recipe to make pickles. I want to make those garlic dill...
• The barbeque sauce is essentially a blended chutney with Worcestershire sauce...
• thanks to foodpickle for all the advice! Here's what I did with the fish,...
• We just made a batch of basil lemonade with our Hurom juicer and zested rinds...
• For this Thanksgiving, my mother wants to make pumpkin pie... with fresh...
• Can potato starch and corn starch be used interchangeably in gluten-free baked...
• I wasn't able to find 'chocolate essence' to make a Mississippi mid pie, will...
• Does anyone have a favorite brand of outdoor gas grill? Weber seems like one...
• Would this recipe freeze well? In general is it okay to freeze soups that...
• Thanks for deleting all the spam (as in Internet-spam, not the near-food...
• I have a question about step 3 on the recipe "Crispy Japanese Tofu Bites" from...