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• I've had a carton of heavy cream in the refrigerator for about a week. The...
• Can you substitute flour to make it GF and less sugar, please!
• Can you pan fry instead of cooking in the oven?
• My husband and I have hosted Thanksgiving for about 15 years usually for 15 to...
• Would drying out the bread 2-3 weekends in advance be OK?
• this would be a dish for Thanksgiving
• I made a fabulous potato bread last week using small white potatoes from my...
• Living in an apartment in Boston creates great, cozy, holiday experiences -...
• Can I blanch the green beans ahead of time and caramelize the onions and then...
• I’ve made this on the grill previously, and have company coming. We are in a...
• Looking for a good Caribbean cookbook to make a range of recipes from for a...
• I made a bean soup (with a ham hock in it)(ham hock was fully cooked). Recipe...
• I am building a menu for a third birthday party (approx 25 people / buffet...
• I've just been given 19 unfertilized duck eggs to cook with. They are all...
• Is it ok to make this the day before thanksgiving?
• The recipe data to rotate halfway through the baking time. Does this mean...
• 2 questions: is 120 grams of salt a mistake? seems like too much to add to...
• Hey guys! I have scoured the web for tarte soleil dessert recipes and haven’t...
• Any suggestions for other vegetables to sub in for carrots?
• Which do you prefer, boiled or steamed crab legs (not whole crab) and Why?...
• What can be substituted for the apricot jam as we don’t care for this type?...
• Trying to grab it for the food52 swap at work (you’re blocked, as are all fun...
• Also, can you swap out other fall greens like brussels or kale?
• I bought chicken from a reputable store yesterday and refrigerated it...
• It’s fall. Could I use pears?
• 2 questions... 1- what's the max time you can leave the chicken in the brine...
• I am in a new home with a smaller kitchen and my small family is coming for...
• My double wall ovens have died and I'm looking at the Thermador oven: the...
• Every cooking contest show has one major negative judgement “not enough...
• When we made this recipe the dough ball required 9 cups before it came to the...
• I recently made some very high quality ice cream but I messed up. I used non-...
• I have almost all the others and love them! I now need the 2 qt saucepan. When...
• I need to serve a few gluten free dishes for Thanksgiving. Any dishes that...
• Trying to avoid all purpose flours for something a bit easier to digest
• Will dry Brining a 12 lbs. Frozen Butterball Turkey result in an overly salty...
• The description in the article mentions fennel and anise. The ingredient list...
• Made too much meatloaf. Can I freeze individual slices for later lunches?
• ...any others, and would never suspect that shrimp is an ingredient in this...
• Could I do 200 for 8 minutes? I just don’t have anything that goes that low.
• If anyone else read the NY Times article and recipe on Momofuku's Bo Ssam, was...
• Apologies if this question posts twice - It didn't seem to go through the...
• Hi, I just came across this recipe and would love to make, but noticed there...
• I had this in a restaurant once and now this is my preferred way to cook...
• I'm baking a cornbread and the recipe calls for 180g instant polenta, but I...
• What can I do?! I am serving this in a few hours. Yes, I should have tested...
• ...using it to cook a meal
• Looking for your opinions on convection ovens. If you have one, was it worth...
• Any opinion, cooking time and temp will be helpful.
• Reviews online for most options available in the US are a bit discouraging....
• I prepare many chopped up small vegs to add to my salads. Onions peppers...
• What’s a good kitchen towel to wipe a knifes between a cutting tasks? Made of...
• Noticed the mistake, then cooked it for another hour or more until cooked to...
• A bread recipe calls for 4 cups of all-purpose flour... i already have a bag...
• How well would this work as a make ahead meal (serving 4-6 hours later)?
• I was thinking of parboiling the ravioli...adding it to a casserole dish with...
• Hi, Sarah. I have a problem here I'm a beginner, just started to make my own...
• The ingredients list calls for vanilla but I didn’t see it in the directions....
• Are there any steps I can do the night before? Time is tight for the day I...
• I am trying to construct this “lemonade parfait” of sheep’s milk and lemon. I...
• I recently came across an Irish beer cheese soup that calls for Irish cheddar...
• I don’t see it in the recipe... Can you tell me what temperature to bake at?
• Disclosure: My question is NOT about Nekisia Davis' Olive Oil & Maple Granola...
• Who do you use for shipping-shipper determines which shipping address I have...
• I LOVED THOSE BLONDIES!!!!! Haven't seen them since, so sad.
• I don't want to throw them out. They are special variety called mushroom...
• I'd like to make this closer to a true golden milk by using coconut milk. Do...
• Made about 5 quarts of yummy chicken "tagine" (stew) last night for a...
• I have some broccoli that has developed brown "spots" in a number of places...
• I am trying this for the first time tomorrow for a potluck dinner. It may be...
• I cannot find my recipe for peaches and cream dessert. I remember it had a...
• Any reason you couldn't use chicken breasts instead? Thanks!
• Made this cake with my daughter last weekend and it turned out great! However...
• My daughter is away at college and would love these! I'd like to send her a...
• It was caught 4 hours later. I do t want to have any issues with bacteria....
• I will be cooking for approximately 100 people for a church Thanksgiving...
• My son-in-law has Crohn’s disease and my Husband passed away from a very rare...
• Hi all. About 6 years ago I posted a recipe for Cinnamon Honey Apple Cake....
• Does anyone else have a recipe -- probably depression era -- for a chocolate...
• I have the pumpkin pie spice (McCormick); can I use this instead of the spices...
• I love the idea of pureed veg for a sauce, but not a fan of beets. Would a...
• These were delicious but mine came out really thin. The batter spread out in...
• I don't think I can find a single block of time to prepare and have it done on...
• I think this 'culturally appropriation' thing as it applies to food is a trap...
• I don’t usually have black eye peas on hand. Any suggestions for substitutions...
• If this is a gluten free recipe for cake mix and you have The malt frosting...
• I’m not so concerned about what should go where, but how to use the space....
• Is there something else that is non-alcoholic that can be substituted for the...
• Could you provide nutrition information for this recipe? Thanks
• I'd like to sprinkle the top of my pumpkin bread with candied pecans before...
• I have a recipe for Dulce de Leche Glaze. It calls for 1/2 cup heavy cream,...
• The thermador stove was used when we moved in 20 years ago. I miss my oven...
• [survey]...
• the weather turned and was preparing to smoke it
• I know the internal temp should be 145 degrees, but at what temp and how long...
• ...
• So is there actually no butter in the buffalo? The blurb at the top mentions...
• I have made this twice and twice it seems to be set but ends up being like...
• So I should start with I never cook with a crockpot so therefore I know...
• Does anyone have a good Indonesian cook book recommendation? My father-in-law...
• Sometimes the flavour comes through too noticeably. Thank you.
• Well into cooking this and realized the directions are not actually IP...
• I am a big salad lover, but I've had to switch to a low histamine, gluten...
• I bet most home cooks do not realize the health benefits you can get from the...
• I love this recipe just the way it is, but I’m sitting here looking at my...
• Can you tell me how much grated ginger should go into this gingerbread? Thanks
• and tough. both parts are smooth though, not curdled, no layer of flour. Any...
• Did two different recipes get crossed? The header is Apple, Cheddar and...
• I'm on the hunt for a recipe for a pastry I had in Paris last year that I...
• I am just home from Portugal and would like to try to make this, of course...
• Why does pork I've just bought have a funky odor? This has happened multiple...
• Like the jar kind from Whole Foods called daikon? So much easier thought I...
• I have a question about the ingredient "sausages made with herbs and/or...
• Hi I went shops and forgot mince!! Can I break apart my uncooked beef...
• I would like to just make sauce tonight but pasta tomorrow night. Would it be...
• Wondering if I doubled the recipe with a larger cut of meat, how long should...
• I'm hunting recipes for the next Genius cookbook (for beginners) and I need...
• I'm not an experienced cook, but everything I've googled talks about how...
• Sauce was made with peanut butter and hoisin sauce
• Hello F52ers! I just bought a chest freezer, in the hopes of getting ahead...
• I am currently in the process of mastering my pasta making skills, not recipes...
• when I slice the roast,the color is red , but in few seconds it turn to grey
• Hi! Do you think this recipe will work with portabella mushrooms instead of...
• Do we still retain ownership of the recipes we created?
• I bake pumpkin halves cut side down with seeds removed and scoop out cooked...
• Layer Cake Decorating Basics
• Hi! I'm hosting a book club meeting next week and am planning to serve light...
• Anyone else’s way too crumbly? I like the flavors, but wished they held...
• Am making the baby potato salad from Diana Henry’s Simple. The recipe calls...
• Hi, I bought heirloom corn at the farmer’s market. It is beautiful with...
• What can I substitute for the bread crumbs which I don’t have? Could I use...
• I'm cooking for my boyfriends parents. We are a small group of just 4. Menu-...
• Just wondering if there are specific types of beer/wine that work better for...
• It's much more difficult to remove all of the milk from inside the plastic...
• I just don't want 4 whites floating around my already bursting fridge or...
• I'm hunting recipes for the next Genius cookbook (for beginners) and I need...
• Geez we’re having trouble finding the perfect waffle maker. Price is not an...
• My store only carries pork belly pre-sliced. Should I adjust the braising time...
• Currently, don’t have a springform pan nor wheat flour. I need alternatives!...
• I don't see it in the method at all. Thank you.
• Hi! To make the back to school raspberry granola bars, can I use olive oil...
• Can a food processor chopping blade be sharpened? My Cuisinart is 15 yrs old,...
• I've had this amazing dragon paneer dish that I've been trying to recreate....
• I'm hunting recipes for the next Genius cookbook (for beginners) and I need...
• A few would pop, but they take forever. I know it probably has something to do...
• I'm hunting recipes for the next Genius cookbook (for beginners) and I need...
• I'm hunting recipes for the next Genius cookbook (for beginners) and I need...
• My daughter was so excited to try this, but the douban made it too spicy for...
• Want to know how to I achieve this bread? Do I split the dough and dye it? And...
• 6 Black Peppers? What are you asking for? 6T, 6t, 6 peppercorns....
• I'm hunting recipes for the next Genius cookbook (for beginners) and I need...
• I just went home on my lunch break and put mine in the slow cooker. I was...
• Bonus points for dishes that can be prepared well in advance. Plus, I plan to...
• A number of years ago Food52 would do a spotlight on a member about once a...
• It also called for adding baking soda to the water when you cook them to...
• Does it HAVE to be self-rising flour? I never use it and would have to run...
• I want to make a rice dish that is baked- a maqluba, but I want to cut the...
• Hi: does anyone know if you can cook a brisket using the convection setting on...
• Or, if that's too hard...what's the Genius Recipe you keep coming back to? Or...
• Do you feel it is better to have a layer of risotto and then the chicken and...
• Let us know if using half beer and half water resulted in poor rising of the...
• how long does it take to dissolve eggshell in distilled vinegar?
• What is a decent substitute for Chinese cooking wine? Will Marsala work?
• Cabinets are light maple slab (striation of solid strips), quite simple,...
• Whether I saute, bake, broil or grill my salmon, I get white gunk. I know it...
• Can I cook my pancetta and reserve, and have my eggs whisked and ready to...
• I place chicken that I browned in ninja foodi and thought I had turn slow...
• I bought my first cast iron skillet a couple of months ago (a 12" Lodge one...
• Is there something missing in the instructions related to the almost paste?...
• I'm making a chocolate bundt cake with a coconut filling and would like to...
• I'm thinking of substituting agave syrup for a portion of the honey in my...
• I turned on the wrong burner and scorched my enameled steel tea kettle. The...
• Hi can I use flax egg instead of the eggs?
• I would like to make infused oil as Christmas gifts so I need to be able to...
• I accidentally added lemon juice to my soup in the very beginning of cooking...
• Hi there, would this recipe still work with regular AP flour instead of the...
• Too much batter, it’s pouring over the edge of an 8 inch cake pan. 15-25...
• It’s green tomato season in New England, has anyone ever used them as a...
• I need a large pot I can use for cooking but also for boiling large amount of...
• Whenever I make a sheet pan dinner, my oven gets splattered with oil from the...
• I am making a Veal Stew that calls for boiling onions. The only ones I found...
• Going to try to make Guyanese Black Cake for a friend who is getting married...
• Other ingredients include bran flakes, brown sugar, flour, mashed bananas,...
• I put the roast in a metal pan. Bake about an hour a pound. A similar recipe...
• A friend gave me a bag of beautiful (red) dried hot hatch peppers but I have...
• Sounds like a dumb question, but do I scoop out a cup or do I use the 8 oz tub...
• I want to add some seasoning to some store bought crunchy chicken tenders and...
• ...taste something like Brazilian pamonha? I don't like American corn: it...
• i want to serve it on a saturday night. is it best to make it a day ahead?...
• What is a more tender cut eye round or bottom round?? And Would it be possible...
• Also, I like to bold certain parts of the recipe don;t know bhow
• I'd be interested in either tradition Indian recipes or fusion Indian...
• I made a favorite chutney recipe with only 1/4 volume of sugar for some...
• I have some grade B maple syrup I got from a farmers market. I stupidly didn't...
• https://goop.com/recipes/pickled-green-beans/ Is sugar necessary for pickling?...
• Was wondering if this dough can be frozen after made -- I won't make three...
• My dad picked it from his garden but wasn't sure what kind of squash it is....
• Primarily need to flour the chicken before cooking and make the sauce after...
• How do I clean it?
• I have never attempted an icing like this but am excited to try. I have a...
• Last night, I moved 2 pieces of salmon from the freezer to the fridge. Then I...