Sitemap / Hotline Questions

• Sauce that goes with Prosciutto wrapped chicken stuffed with mint/feta.
• I bought a bergamot (type of citrus fruit), thinking it looked yummy and was...
• Is there any way to make your own mayo that eliminates the raw egg safety...
• Hi! I'm hoping to have these for Christmas morning but want to make today. I...
• I volunteered to bring dinner rolls for 50 to my boyfriend's family...
• Has anyone used those home seltzer systems? How are they?
• This calls for 1 cup of juice or water? What kind of juice? I have fresh...
• Hey guys, I have a friend who is incredibly cooking challenged. Now, I know...
• I have a question about step 1 on the recipe "Riz Au Lait" from Oui, Chef. It...
• How can I microwave a "baked" potato so it doesn't tast, feel like cardboard?
• I have gotten a lot of watermelon through my csa this season (and I have 2 big...
• Has anyone out there tried the top-of-the-line Mepra recommended by/sold on...
• Do you have any advice for general adaption of resepies to slow cooker? I am...
• Urgent!
• I live in Southern CA. Any rules about times during the year for buying...
• how do you use up a few tablespoons left in the bottom of the jar?
• I just made these awesome bacon bits. They came perfect, but I am not sure if...
• Q: what is a quick and easy way to make a good spinach and ricotta canneloni.
• I'm leaving for Paris on Thursday, and I noticed they are doing a Restaurant...
• I have a question about step 2 on the recipe "Griddled Polenta Cakes with...
• I have a jar of temperamental yogurt starter in my fridge. Last batch was...
• I have a wealth of different chocolates (white, dark, bitter sweet,...
• Oscar Party Winning Recipes
• Hello Pickle Pals! I just bought a lemon verbena plant, I have never used it...
• Can anyone recommend a good coarse cut orange marmalade that I could use to...
• The recipe is a tomato and cheese pie, it calls fora frozen pie shell. I have...
• Samin's recipe calls for salt packed anchovies. I'm at the store now, all are...
• what a recipe that easy to make with not much effort and at the same time...
• what is the least amount of time that this step can be done? is over night...
• . Hi foodpickle, can I answers peoples questions? How?
• The local market with excellent poultry has whole duck on sale. I have made...
• Can I substitute something for tamarind in Dan Barber's Braised Short Ribs?...
• Or can I just give them a really good scrub to remove the dirt? Thanks!
• Corny! Been saving my corn cobbs for a killer corn stock based corn bisque....
• First time using dried fava beans and had this picture of these wonderful...
• Hi food 52ers! After years of considering it, I think I'm finally ready to...
• I am thinking of going gluten free (I do not have celiac disease) is this a...
• I am not an egg fan. Do you have any good recipes/ideas for tofu...
• I used to find a great version of this on trips to Minneapolis/St. Paul.
• Wednesday is burger night but I don't feel like going to the store to buy...
• I am a fool.
• I am trying to make a black bean sauce for my wife, as she has coeliac and...
• I only have an immersion blender with a food processor type add on - is there...
• This year, I participated in a seed library which lead to growing all sorts of...
• I want to make this recipe from King Arthur Flour. I have Rapid Rise yeast,...
• Recipes for homemade pizza
• clams - how "open" do they have to open to be cooked? mine are hardly cracking...
• Do you have an easy(ish) & tasty recipe for Sea Bass, please! Many thanks!
• I have tons of SLICED lemons and limes leftover from a party - what can...
• I accidentally doubled the flour in my angel food cake recipe. I'm letting it...
• Serious burns can occur when working with melted sugar. One recipe said to...
• The menu:..main: beef burgundy, mashed potatoes with onion and parsnips, a...
• I have a recipe for Amish Friendship Cake BUT I need to make new starter. I...
• In the Food52 review for Gravity-Defying Basic Buttermilk Pancakes, drbabs...
• I have a question about step 4 on the recipe "Pear Bacon and Brie...
• Very busy weekend and trying to do all ahead today for Monday BBQ
• So I've done a bit of browsing here, but I'm interested in hearing what folks...
• Do you have. Anything from Bolivia
• I have a nice bunch of garlic scapes, and was wondering if anyone has some...
• I'm looking for someone who could create a few simple videos of my cooking...
• I have a question about step 1 on the recipe "Crostini with Whipped Goat...
• @Foodpickle do you have a recipe for stovies?
• Can French toast bake sit for 2-3 days in the fridge? Or should I cook it and...
• Foodpicklers asked for the menu to my Beatles bash! It's buffet style, so I...
• I love purple carrots because I think they have a great taste in addition to...
• I don't like it with just salt.
• It's 95 degrees here for a few days, so I got busy in the kitchen cooking and...
• You also omitted when to add the coconut
• i have a home made frozen sliced apple pie filling that i would like to turn...
• trying to find a recipe for frangipane tarts that uses rice flour, been...
• Q: what's different about russian kale? (v. tuscan or curly)
• These are my considerations: the cake has to be easy to package (ie. no runny...
• I am cooking off some duck liver and was wondering what seasonings or flavor...
• Is a pickle able to be fried
• Hey everybody, I'm a long time baker and can't remember the last time I had...
• Does anyone have advice about whether corn you buy at the beginning of the...
• Has anyone come across a minimally processed frozen dough that they like? I...
• Fun food app last night at #NYTM foodpickle. Check it out for those cooking...
• Has anyone had experience brining prior to cooking?
• I'm making stuffing out of cubed sourdough, walnuts, dried apricots, sausage,...
• There are two different mustard seed measurements listed on the recipe for...
• Where have I been? Have you seen foodpickle? Me Neither Real time food Q & A
• I simmered rhubarb until it was the right consistency. Then strained through a...
• Anyone got any tips for making a Turducken? I want to try this weekend, but am...
• I come from NYC where we serve rutabega as part of Thanksgiving feast.Dont...
• I just bought scallops any suggestions on how to prepare them?
• Thanks to everyone who made suggestions for copper preserving pans. I ended...
• OK, so round 1 of me making Pad Thai was a miserable failure. The "sauce" was...
• Safe to use spring form pan for Heda's Blackeberry Pie w/Hazelnut crust vs....
• Looking for a good, spicy fish dish to follow a first course of cold cucumber...
• I have 30 bell peppers I need to roast. Are there any shortcuts to peeling...
• I will be making this Gumbo today & reviewing the recipe it states to add in...
• Cooking faro
• Has something gone wrong with contest page? The time ticker isn't changing...
• I have lots of leftover pasta (Parm, ricotta, lemon zest). Any was I can...
• I'm planning on a making a chocolate layer cake with espresso (ermine)...
• What is a good easy stew to make in a slow cooker?
• Is this a safe material to use when combining acidic lemons and a lot of salt...
• The seasoning paste requires 1/2 tsp fenugreek as an ingredient. I added it...
• The last few times I've moseyed over here to the Hotline, I've had to log in....
• Thanks for all your help, cheese1227 your recipe is great. I'm trying out my...
• We're going to Napa (St. Helena, to be exact) for business in July. We'll...
• I've been making yogurt lately. It's wonderful for cheese, smoothies and...
• This is a highly specialized question. My wedding anniversary is coming up on...
• We're having supper tomorrow night with good friends and offered to bring part...
• I have a a 4 foot long rattlesnake (killed this morning in self-defense)....
• The recipe in my cook book is for a 3 1/2 quart crockpot but i have a 6 quart...
• is it more hassle than its worth making mince meat for homemade mince pies?
• I'm making dinner for 14 (!) tonight and I haven't had any time to prep. I'm...
• Cake Questions: 1. When a cake isn't done at the end of the recipe's baking...
• I just came into a small inhertance of 4 cans of clams in salt water. Does...
• I'm used to gingerbread baked in standard layer cake pan. As I finished up a...
• My daughter and I are heavily into ramen and will be in New York next week for...
• I have steamed cooled artichokes. Uncooked bread stuffing. can I safely stuff...
• Power was just restored in our house after a 36 hour outage. We minimized...
• My cherry bounce is about to hit the 3 month mark so today I opened the jar to...
• I'm making the strawberry cake and it calls for instant strawberry gelatin,...
• I'm going to make a ricotta & garlic scape pizza, but trying to decide between...
• These were my grandmother's pans and I have a ceramic stove. There is a...
• I'm making a tomato sauce from a bounty of fresh tomatoes. I put in onions,...
• Do you think this recipe (with the tomatoes, spices, etc) will work as well...
• oops, I hit the Ask Now button too soon.... I live with a rabid mayo hater,...
• So I am planning a special dinner for my other half but he has a lot of recent...
• i'd like to make a spicy pork ribs recipe this weekend. I'm not a huge potato...
• I use Baker's Semi-Sweet Chocolate. Each box comes with 225ml/8oz of chocolate.
• Would like to do these ahead for a party -- plan to fill with meyer lemon curd
• Quick-soaked beans take as little time to cook as overnight soaked? LIES....
• I made some pumpkin scones...
• I need simple and affordable meals to cook for women who are likely to...
• I'm cooking dry kidney beans and will add fresh cut corn at some point. I know...
• I looked onto lecreset.com and read the history of the company but besides...
• I am planning a dinner party for 8. Two couples are easy and adventurous. The...
• I have made recently pancakes very simply by using cake flour and baking...
• I'm making chicken soup for my sick husband and I and added way too much adobo...
• I have a question about the ingredient "cream cheese, cubed" on the recipe...
• I have a question about the ingredient "agave" on the recipe "The Drunken...
• Jack's birthday was on December 18th. This was supposed to be Jesus's...
• I have a question about the recipe "Sauerkraut Lentil Soup" from AntoniaJames....
• In Step 2 it says: Spread the greens in the pan and cover with a lid." When I...
• I'm researching dutch ovens. (I ? the fall!) The finalist: LeC, Staub, Emile...
• I got some "lamb riblets" but don't know what to do with them! any thoughts...
• I want to make a bundt cake (homey and dense), which calls for pouring over a...
• Probably a silly question, but im wondering about the expiry dates on blue...
• The recipe asks for honey as part of the starter dough (sponge). I don't have...
• Does anyone have a suggestion for a beginner's cookbook on Indian cuisine,...
• I'm joining a group of coworkers in preparing and serving lunch to the guys at...
• Trying to decide what to include in a goodie basket I'm sending my sister in...
• I have a question about step 6 on the recipe "Hunter's-Style Chicken" from...
• I have a question about step 2 on the recipe "CHOCOLATE CARAMELIZED ORANGE...
• I want to make the Short Rib Ragu recipe...
• Editors have been notified, this morning, that I am not (after 2 weeks)...
• Three of my grandchildren love to cook with me when they come to visit, which...
• I made the rosemary simple syrup but i don't think i used enough rosemary. Can...
• I'm flipping through a book, I took out from the library by Melanie Dunea...
• HELLO do you have eny recipes for midnight snack
• Im visiting southern California in a couple weeks and would like to go down to...
• My grandmother from Kentucky made a pie she called Chess Pie which was mostly...
• I have a question about step 6 on the recipe "Bagna Cauda Salad" from amanda....
• Hi - I have a new jar of smoked paprika. Does anyone have any vegetarian...
• Can you make the body of shakshouka the day before & then add pre-poached eggs...
• Should I sub out some fat or some sugar? A bit of both?
• I make a loaf of challah once every couple of weeks and have been making the...
• I am curious what other Food52's are getting their moms and other significant...
• Up to 50% off on a bunch of KitchenAid stuff today on amazon.com:...
• Thank you so much, everyone. ;o)
• How to cook + dress a lobster?
• I am going to make Lazy Mary's Lemon Tart today and am using short cut of...
• I'd like to make this recipe of baked oatmeal -...
• Can I store ratatouille in an aluminum tray for 24-48 hours or will the...
• I left a spoon in my three bean salad and stored it in the refridgerator....
• I'm looking for some ideas to use up a whole chicken. However, I don't have an...
• Any hamentaschen bakers out there? No matter what recipe I use, while baking...
• Guava, the white variety.
• My mom and I are throwing a surprise Thanksgiving dinner to a dear friend who...
• I want to prep them tonight, freeze them, and bake on Thursday
• Picked couple pounds of sour cherries, looking for some recipes either sweet...
• Hi all! I'm wanting to pickle eggs and am wondering if anyone has experience...
• Why are you supposed to salt the water for boiling pasta? Doesn't this lower...
• Oh my. Poor Julia Child would have turned over in her grave had she witnessed...
• My husband and I would greatly appreciate any recommendations for restaurants...
• I'm planning on making a cinnamon brioche wreath for thanksgiving breakfast...
• I find myself a little lost here and was wondering where the columns went? I...
• i have the recipe and its made, but i do not know what temp and how long to...
• Can you always find squash blossoms? I don't see them.
• Where can I find the recipe for Biscuits from Instagram which always tells me...
• I planted a spring garden and my radishes are out of control. Help. I have...
• I had this in a restaurant and it was delicious
• any ideas on how to use small purple artichokes as a side dish to compliment...
• I hav tried different pictures, file formats and sizes, but it keeps saying,...
• There was a contest on your best recipe away from home or in a hotel room a...
• I am embarking on a new, gluten free, cooking chapter after being diagnosed...
• And I want to make a bean salad with some sort of maple honey vinaigrette, and...
• I have a question about step 2 on the recipe "Coconut Cajeta & Chocolate...
• @goodappetite Who does dishes in your kitchen and do you have any tips to use...
• I tried making jam for the first time. Since I have a hard time following...
• I have come across a few recipes online and am determined to make some for...
• Q: substitute for white wine in sauce?
• How might i incorporate some molasses flavor (or even dark honey) into a soft,...
• Celeriac. You know the root vegetable that looks like Alton Brown. I have my...
• I tried making some maple brittle, but the temperature never rose to 290. Is...