Sitemap / Hotline Questions

• How does one keep them from sticking together? I feel like the peddler in...
• I was given some home grown pears, don't know the variety, but they seem to be...
• Once it’s been iced, how long can I leave it out?
• Do I add water almost 3 hours left ???
• I bought a piece of fresh wild Halibut. It was packed on 8/18 with a sell date...
• Maybe tell us cups total when mashed?
• I am planning on making cinnamon buns (along with the glaze) and I wanted to...
• Hi Maurizio! I am planning to make hamburgers this weekend and had this...
• I keep bouncing between all three products sold and really can’t distinguish...
• Hi I only have skim milk (breakfast) and some 35% heavy cream/whipping cream...
• (Was just in CDMX and am desperate to recreate at home)
• We've got an allergy in the house. Ordinarily I'd use pumpkin of sunflower...
• I've got a recipe that seems to be missing a step. Not sure what to do to...
• So, I want to make some pancakes using the pancake mix that I just bought, I...
• The instructions say to add warm stock, but I don't see it listed in the...
• When I moved I dried my sourdough starter and put it in storage while I was...
• I am in the hinterlands, and cannot find cardamom seeds (or pods). How much...
• Have been invited to a day after New Year's brunch at a family friend's house....
• how do you use up the last little bit of jam in a jar and/or a jar of jam...
• I imagine the majority of responses will be about jams and starters, but I was...
• I know these things take time to learn but I'm trying to figure out how to mix...
• Your recipe says “1 tepid cup of water plus 1 tepid cup of water.” Is this an...
• The directions include ingredients not mentioned elsewhere; beets come in many...
• i'm baking an apple cake for someone. i asked if i should bake it 2-3 days...
• Could you use steel cut oats for this recipe? How would it change the...
• I've seen cloves the size of my thumb and cloves half the size of tip of my...
• Wondering if anyone can help me solve this baking issue. I have tried the...
• I think issue cover shows a white rocking chair on a porch and that source had...
• Hello-where can I find the spatula that Kristen is using in the video of this...
• I have the food52 no-Knead sourdough bread recipe, and the reviewer said they...
• Why bake in the wooden container? I have a Camembert with no box that I would...
• I made these and there is about 1-1.5” of air after the jars cooled. During...
• My husband's favorite pie growing up was Marie Callender's fresh peach pie...
• My great grandmother used to make cakes with a frosting like this but I never...
• Anyone make this at a higher Altitude? i am 4000' so bake time may need...
• I've just spent a ridiculous amount of time sifting the needle-like bits from...
• Excited that my supermarket in Houston has John Taylor Pork Roll! Can you...
• What exactly does it mean to not use a natural peanut butter? Does it needs to...
• The cake is a recipe from fine cooking Magazine. I love the cake but hate the...
• Is the picture your recipe? It seems like the pork is added as a topping as...
• I live in Canada, and it seems that neither of these items are easily or...
• Hi there! I followed this recipe to a T, and I just took the jar out of the...
• I've canned a few quarts, but I have to admit they make me a little nervous....
• My tart is oven ready but I’d like to freeze it. Should I bake it first or...
• Im sure Im not the first to try this.. I was thinking something summery with...
• My mother made this many years ago. All I remember is canned salmon, minced or...
• Was wondering if there is something else in my pantry I could sub in for...
• It was from a produce stan/candyshop/forest but they were out in the sun I...
• Do I cook completely and reheat tomorrow or do I partially cook and finish...
• Dry brisket
• Instant pot and add chopped tomatoes. When should I add tomatoes.
• like just plain mac n cheese but with the flavor of like bacon ranch pasta...
• I can't seem to leave any comments on Hotline. In the past couple of days, I...
• How would I adapt this to whole snapper or branzino?
• Kg & litres
• I’m looking at this recipe again and was about to it in to this cake but then...
• If these are sweet what part of a meal do you recommend that they be served?...
• How do I alphabetize my collections under the “save” button? It used to be...
• Hi, I'd just like to know what I did wrong: I made the cream mixture...
• Is it better to store the uncooked balls and make as needed? Or are they just...
• The rolls in the photo appear to have a cross type slash on top of them, but...
• I've seen some very pretty galettes that left the peel on the apple and cut...
• Any way I can be lazy and do the same with canned beans?
• Someone mentioned in comments that the chicken breast skin became charred,...
• I'd like to bake this on Sunday, but will not have time to do anything on...
• Can you cook puff pastry in a pressure cooker but without the pressure. just a...
• I really want to use this recipe but to make mini cheesecakes in aluminium...
• I only have unsalted saltine crackers. Would these work for the crust or...
• can't find yeast in stores but have plenty of healthy starter. if so, ratios?...
• I made a recipe here last year from InPatsKitchen from Bari region with...
• I am trying to make a large rainbow cake, but vanilla is a bit bland. What...
• Need guidance for when baking cookies, bread's or such without a leavening...
• Ingredieints say Divided, but the recipe doesn't say how for the gnuddi v the...
• Where do you use the other half of the marinade ? It tells you to heat the...
• I bought a large package of frozen broccoli. Since I only want to cook a...
• I saw the question about using bread flour in lieu of all-purpose. I'm looking...
• From ho-hum to big star! My son, sheltering in place in Brooklyn and...
• I noticed that most recipes online for pulled chicken include adding brown...
• In step 5 it says to cover the bowl (in the video she uses a towel), then...
• What changes must I make to cook this in the oven? Would I move everything...
• If you are using the quick ginger garlic paste, what quantity to use for this...
• How much apple juice would you use? How long would you cook? Would you add...
• I just cut back my lemon balm plants hard today, rinsed the leaves, and spun...
• I need to buy a new cooktop, and was wondering about whether to stay with gas,...
• I know, this is an impossible question. But if you HAD to choose one recipe...
• Could one add garlic to this, & if so, when/how would you add it & what form...
• I was thinking a nice hot, well-seasoned cast iron griddle with a ring mold...
• No instructions in the box or on the box, googling all over but most info is...
• I have difficulty determining the correct consistency of sorbet before...
• I would like to get my cooking done early on this hot summer day : ) How do...
• I’ll be cooking individual chocolate soufflés in the mountains (about 5000...
• This recipe contains no spices? No cloves, cinnamon, etc.? Not even vanilla,...
• I was making mascarpone cheesecake and left my mascarpone at room temperature...
• Do I need to take skins off my tomatoes for gazpacho?!?! Am making a recipe of...
• This is about butter
• I can't buy it here and would love to try the food52 steamed eggplant recipe
• My children are hungry, please help.
• I make a very good pie crust. Fillings? Not so much. I just retired and want...
• Hi - if using tinned sardines, how long would this last in fridge? Trying to...
• The half & half in my fridge is expired. Has anyone ever used oat milk, almond...
• I tried to play the video but it stated there was an error and it couldn’t be...
• Want to use the shredded chicken to make enchiladas (chicken enchiladas).
• Would this sauce keep if frozen? I'd assume it would be beyond freshness for...
• Biscuit dough, bread dough, or pastry dough
• Would Roma tomatoes be ok? Maybe you could give a total weight. Tomatoes vary...
• I made this recipe very successfully and now want to replicate the success....
• i made a sweet tart dough and pre-baked it. i put it in the fridge but it's...
• I followed recipe for pesto in Epicurious’ Pasta with Pesto, Shrimp and Cured...
• I was hoping to bring it to a picnic, but finger foods are easier on the go!
• I’m making lasagne with mince and tomato based sauce with leftover bok choy &...
• 3/3 cup oatmeal? Or is it 1/3??
• In the past I this followed this recipe...
• a crumble topping.. the recipe was on a short vide and now I cannot find it .....
• This recipe...
• I have a cookie cookbook and there is a recipe for macrons in it. I have made...
• Do you leave the dough to rest on the counter for a final 30 Minutes after the...
• Recipe list calls for 7 Tbsps Brown Sugar and 1 extra Tbsp salt but they never...
• I have several flavors/types of chocolate and I would like to make a batch of...
• So, Since the recipe asks for warm water, I guess that when the dough is mixed...
• Can we get clarification on the yeast amount (seems light) as well as the...
• I need to make this gluten free for a guest who is gluten free..would almond...
• Hello! I made this pizza exactly as per recipe and it worked out great -- I...
• Do I have to replace the cocoa powder with anything else? Or just simply cut...
• I baked a white peach rainier cherry pie with a lattice topping that ended up...
• the house is kept at 64 degrees
• I can only find recipes for chowder using raw clams in the shell, frozen or...
• I do not have any basmati and store is out? What do you think about using...
• If so, what brand?
• I would like to make chicken/tomatillo empanadas, but EVERY recipe calls for...
• I have submitted a recipe and the choice of tags is very small and I want to...
• Here is the maple pork ribs recipe: PREP: 10 MIN. • C0OK: 5 HOURS. l pound...
• Or should I wait until the next morning before serving? Thanks.
• Could these bars survive being shipped by mail? Or would the chocolate topping...
• Has anyone tried this on chicken tenders? If so, any info on time and...
• It’s in the oven, first 20 minutes! When do I remove the cheesecake from the...
• I've read that heating curry in oil releases the flavor so I was wondering if...
• I'm no longer engaged or getting married, and I can't find a way to delete my...
• Can this dough be rolled out and then used with cookie cutters? I would like...
• Our apple tree went bananas this year - and I'm trying to use them all up -...
• Baking a Brownie Cake for the first time and I only have a 9” pan. Recipe...
• Hey, I’m curious as to why it’s recommended to prepare the batter overnight...
• The recipe doesn’t seem to say where the butter goes? Can it be made without?
• What are the ingredients in grams?
• Re; Sourdough bread recipe. In the Table Loaf recipe by Sarah Owens, step 1...
• These came out huge, but delicious. Next time I’ll weight the dough. Can I...
• I love the recipes for slow cooker, but don’t have one. I do have a casserole...
• I don't know how much of any of the ingredients to measure when you use grams....
• Making them tonite-or else tomorrow morning if they can't b refrigrated
• You forgot to include the temperature in your instructions. I'm assuming 350?
• I also use 1/2 stick of butter. Lot of brownish liquid in the bottom of the...
• I am wondering if dual flame burners are significantly better to cook on than...
• Help! I've lived in my neighborhood for 7 years now, but still don't know many...
• You say add dry ingredients up to and including salt.
• Would it be possible to use plain old gelatin?
• The list of ingredients don't mention scallions, but in the 2nd step, they are...
• We have a farm right next door. So we buy whole full fat milk for the kids...
• I'm from Europe and I don't know how to use those measurements🙈
• I have a friend who is a great cook, and is going through a rough time. I...
• Not concened about gluten. Can I substitute all purpose or, better, whole...
• Are fresh cherries used for the topping? Can frozen cherries be used? If so,...
• I usually cook for 2-3 people, but I plan to cook big pots with the dutch oven...
• Friends arriving around 2pm after driving 5 hours. They will be hungry but we...
• If I am halving the amount of liquid in a recipe that asks for 2 charges of...
• When do you know to pre-bake a pie crust? Im making a blueberry pie with a top...
• Hello Erin! Would halving the recipe affect texture? I just need about 2 cups...
• ...or refrigerated eggs
• 1 egg, beaten 1 c powered sugar 3 Tbl melted butter 1 c whipped cream 1/2 tsp...
• I came across a tube of lavender paste at a specialty store that was being...
• This recipe potato/rabe uses measurements, not clear re: Anthony Falco...
• Fellow Bread bakers- Is there any reason why I shouldnt try the stretch and...
• Understand dark rum can be deleted — am zero-alcohol — thoughts on using...
• We accidentally bought flour tortillas instead of corn for our enchiladas. Is...
• Can bread flour be used instead of AP?
• Following along…dido the wheat berries become bulgur wheat??
• Hi Erin, I used Nabisco Graham-Original graham crackers and I found that I...
• I started with frozen rhubarb. Don’t know if that was the reason, or I just...
• I had steak tips at a restaurant and it had a very strong green pepper flavor...
• Seems like they should be good for much longer than that. Thanks.
• I have all of the ingredients to feed a large crowd this evening with pulled...
• How tall is the cake once baked? I don't have a 9in springform pan but have a...
• I should be working right now but I've got five perfectly ripe black plums...
• Followed the recipe exactly - no substitutions or “creative” adjustments and...
• How much water should surround the cheesecake while it bakes?
• https://www.foodandwine.com/recipes/chocolate-pecan-pie-bourbon thank youuu...
• I want to serve to friends for lunch tomorrow. I have no ricotta, but I do...
• I was given several very delicious doughnuts (crullers from Daily Provisions),...
• Can it really be right that this only keeps for 3 days? Sounds very short when...
• Probably not super viable, but could I top the succotash with a few corn...
• I am sure there is a way to add sourdough starter to this- but I don’t know if...
• I like freshness in spices and use mostly whole, grinding when and as needed....
• I want to make this for my daughter who loves chick peas and beets but doesn’t...
• To yeast or not to yeast?
• I made this recipe yesterday and refrigerated overnight so I could skim the...
• Would it be an idea to have separate categories for weekday breakfasts (say up...
• What do I do with the rest of the water?
• what's the best kedigree recipe
• I bought a ball of Barrata for making Caprese, but found it's way too gloopy...
• Add to pasta? Is it a side on it's own? Some recipes with this as an...
• We’re vegetarian, not vegan. My kids are not fans of cashew cream and raw...
• Is this meant to be a side? Serve with bread? Does it need some acid to cut...