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• How do you make sausage casserole?
• I am having a party and would like to try a new recipe for salmon tartare....
• I am making one for this Sunday and want to make the dough / filling today....
• I have a lentil soup recipe that sounds delicious, but it calls for swiss...
• I just made a big batch of lobster stock and I am looking for ways to...
• I have a question about step 5 on the recipe "Ann Seranne's Rib Roast of Beef"...
• I grew up in Sheboygan, Wisconsin, and adored the treat from the German...
• I always have a jar of homemade buttermilk in my fridge to use for smoothies...
• For the hot side i will be serving BBQ ribs, baked beans, and corn on the cob...
• I have a question about the ingredient "chervil" on the recipe "Salmon in...
• I am no cook so it very well may be my fault for his inevitable wasting away...
• Can I leave the 1 T nonfat powdered milk out of the momofuko crack pie?
• I have a question about the ingredient "plain, raw, untreated white rice" on...
• I have a question about the ingredient "almond meal" on the recipe "Almond...
• I have a question about step 4 on the recipe "Slow Cooker Creamy Chicken and...
• Difference between whole grain quinoa and sprouted quinoa?
• To reconstitute or not to reconstitute, that is the question... <cough>...
• I have a question about the recipe "Vegetarian Shepherd's Pie" from stirfrei.
• & how far in advance can I make these leaves & assemble them as a stand up...
• Looks great! I assume the finished product has to be refrigerated, correct?...
• @FoodPickle Does anyone know why pine nuts have become so $$$? I saw them Sat...
• ... or do you flip? What's your method of choice and why?
• I did put parchment on top and then foil before putting them in the frig. Are...
• Our neighbor deep-sea fishes a few times a year and brought us back some...
• ...
• I have a question about the recipe "The Snake Bite" from arielleclementine I...
• I am making homemade Oreos for July 4 bbq but really busy weekend ahead and...
• I don't have any honey for my Chinese pork marinade. Do you think agave nectar...
• My brother got some mangoes two weeks ago and refrigerated them, so now...
• I am serving a Sunday supper to friends tomorrow with an Italian menu -...
• How to cook bulk grains
• I have a question about the ingredient "dried Lentil du Puy, rinsed and picked...
• How long are Crisco vegetable shortning sticks good for? No exp. date
• I've been eating a lot of raw salmon lately and i usually make my own dipping...
• I am wanting to find dishes and glassware that are professional so i can...
• Are there any "secrets" for being able to cut consistent, thin, slices off a...
• How do I get the bread stale for Panzanella ?
• for the peanut butter cup recipe - can you just use tempered chocolate instead...
• Can I cook polenta for 25 people in one pot?
• I made a fresh egg pasta dough, and only rolled out half of it for the recipe...
• What can I do with ground beef besides burgers and bolognese?
• Specifically for Middle Eastern, Chinese and Thai cooking.
• I, and many others, cannot tolerate alliums!
• I have some turkey thighs marinating in a yogurt-based curry sort of sauce...
• I'm baking a Trader Joe's ready-made brownie mix (i.e. you add nothing, just...
• I came across a package today at an Asian market. It's green--like an army...
• chocolate babka. Can I make the recipe thru the first rising, then roll and...
• I'd like to make the "Brown Butter and Butternut Loaf" by fiveandspice. The...
• I have a question about step 8 on the recipe "Monkey (Ginger)Bread" from...
• is philadeliphia cream cheese sold in the tub (not whipped) the same as the...
• I didn't think about the fact that its December, and peaches are impossible to...
• I am making a rack of St Louis Style spare ribs in the crock pot. I saw a...
• Preferably can be prepped in advance and transported to be cooked over a wood...
• I'm looking at a biscuit recipe that says I have to chill the dough...
• I have a question about step 1 on the recipe "Chili Chocolate Mousse Cake"...
• i defrosted a hamburger (smallish) on thursday but then didn't cook it...it's...
• OK, I am late to the party, but I just acquired a new 10-inch pre-seasoned...
• I adore truffles but cannot really afford them. Is truffle oil a good 2nd...
• I have a question about step 5 on the recipe "Shrimp Biryani (Indian Shrimp...
• I didn't realize I had underbaked a quick bread until I came home and it had...
• How much sugar is in the recipe? I can't read my scribble. Anyone have access...
• I did a test run of the City Bakery pumpkin pie using the following recipe but...
• I am making a recipe for an icebox cake which calls for 2/3 cups sweet Marsala...
• How to add egg in eggless sponge cake recipe? What should I replace and how...
• I'm at the beach, far from any store that sells flour. I have everything else...
• what is the difference between sauce and gravy.I find that gravy is used...
• I was in a pinch a couple of nights ago and bought a rotisserie chicken at the...
• I bought a small dried looking sausage ( 10-12 inches long) sealed in a...
• @foodpickle tips for making pasta and chicken
• I had bought frozen clams, upon thawing most of them have opened, and when...
• I have a question about "Aunt Mariah's Lemon Sponge Cups" from ENunn. How...
• I am making a Suzanne Goin recipe for striped sea bass for 6 tonight. The...
• I accidentally used 2 tsp yeast and 1 tsp salt, instead of the other way...
• Can you, perhaps, roll out dumpling wrapper dough in the pasta roller...
• Here is the recipe:...
• He's working a crisis for the next 70 straight hours at least. I need food...
• Aside from docking the pastry is there anything else I should know or do to...
• @Foodpickle am I too late to make a good Christmas cake? And if not how do I...
• I bought eggs today and put most groceries away. Since the eggs were in a box...
• Apptz = vegetarian thai summer rolls with peanut sauce, Main=walnut miso...
• Fresh. Just pulled from the earth.
• Any suggestions on how to cook brussel sprouts still on the stallk? I'm told...
• if I'm making a casserole ahead of time and planning on freezing it, should i...
• Serving up a good, glazed, spiral cut ham for a Mother's Day brunch with...
• I'd appreciate any recommendations. Thanks!
• If i made a bread recipe that normally makes 2 loaves, how many pizzas would...
• If I am using a measuring cup to measure flour what is the correct way?
• I am using Ina Garten's pie crust recipe. Why are the edges sagging? I'm blind...
• I have a full stock of celery after using a bit for a great japenese curried...
• I have a question about step 6 on the recipe "Moorish Paella " from NWB. It...
• How should I go about doing this? (If possible please list all the steps from...
• I archived the recent welcome discount you kindly sent me and my pc crashed...
• i am so excited by that recipe with the yogurt that i want to know if i can...
• Favorite ways to use up fresh tarragon? Just made this:...
• Anyone cook with whole sorghum? Most of the recipes google turns up are for...
• How can I get the flavor from a raw jalapeño pepper into already cooked chili
• Can I substitute wheat bran for the wheat germ? Or would it be better to leave...
• Does anyone have tips on making fresh corn polenta?
• Baked a sweet potato pie this morning. Left it out to cool and forgot it for...
• Wanting to do something with lemons and/or strawberries; leaning toward...
• What is a good wine pairing for trout?
• The plate is a regular plain white one from Crate & Barrel.
• what can I do with leftover mashed potatoes, leeks and brocolli?
• The amount or type of white bean (cooked, canned) not listed in ingredients....
• Probably a bad time to ask..but this came up again tonight in the house. My...
• Making apple fritters for a dinner party. What is the best approach soon not...
• Mornay sauce or heavy cream and cheese
• Total souffle failure: what went wrong and how can I ever recover from the...
• not inspired by related cookbooks -- looking for hands on suggestions
• I'll probably try them in Merrill's Saag, as the woman at the farmers' market...
• Can you puree watermelon in your blender and then freeze it without...
• Hi all! I'm vacationing next week and have my menu loosely planned for our...
• I love pimento cheese dip and crackers but I sometimes find it too smooth and...
• Eating day old mussels ok?
• Hi - I just got The New Persian Kitchen. I have a question about rose petals....
• Has anyone had experience using an electric knife to carve turkey? I remember...
• Have been making this since 1983 but the last few yrs have moved and lost the...
• Have a recipe that calls for instant yeast, and I purchased active yeast. Is...
• Has anyone ever cooked with white belly shrimp (common in Guyanese cooking?) I...
• Fancy energy bars are expensive! Who has a recipe?
• Can I substitute polenta for grits?
• got everything entered down to the "extras" at the bottom, but the footer on...
• can I freeze leftovers?
• I live in the mountains of Colorado and can never seem to get my jams to...
• How do you decide which products you will feature to sell on your site?
• I have been given some bear meat, in the form of stew meat. I don't want to...
• I have fine caputo chef's 00 flour and I wanted to use it to make fresh pasta....
• What can I subsitute creme fraiche for to make a recipe suitable for dairy...
• Two of the white eggplants in my garden turned a brilliant, sunny yellow -...
• I have a question about the recipe "Curried Celery Sauce with Shrimp" from...
• The older foodpickle format was simpler with 2 qns in one space.
• I have several favorite cake recipes that come in 8" cake sizes and would love...
• I have this book, but have recently moved and it is buried in one of 37 boxes...
• I have seen a lot of raw kale salads around and thought I would try one with...
• I have a question about step 1 on the recipe "Sunday Steak with French Butter"...
• I made the Mexican rice recipe that was in the NYT recently...
• What is the difference between chiffon, sponge and angel food cake?
• can anyone recommend a lard substitute for a pie crust?
• We see chefs place meat, covered with water, in the oven. They "cook" it at...
• Some recipes say to blast it at high heat for 15-20 minutes, then reduce the...
• I am reading the reviews on what looks like a lovely pie from F52s own Erin...
• Pots & pans
• My recipe calls for 3/4 cup of sour cream if I substitute it with heavy...
• How can I make fluffier cornbread?
• Trying to spice up my go-to soup for Thanksgiving but don't have time/money to...
• Trying to convert a recipe from cups to g
• I'm contemplating taking the plunge and buying a Kitchenaid stand mixer (never...
• I have a question about the ingredient "½ cup toasted wheat germ" on the...
• i have a double oven. top is smaller than bottom. which is better to use for a...
• The recent question posted about roasting chicken got me to thinking...I have...
• What is the best way to store homemade croutons? I have about a half a large...
• My friend just got some malabar spinach from the nursery and now we are...
• I made the food52 recipe for Braised Moroccan Chicken & Olives – wonderful...
• For a coffee cake topping
• Is buttermilk an OK substitute for sour milk in a recipe? I need a cup of the...
• What is the best/most efficient way to shred a cooked chicken breast? I...
• I have a wonderful coconut rice recipe and I'd liek suggestions to serve it...
• I am having difficulty logging into the site , and resetting the password is...
• I would mix the batter, refrigerate it overnight, and cook them in the...
• So normally, I would throw some olive oil over any cooked pasta so each piece...
• I have a question about the recipe "Marcella Hazan's Tomato Sauce with Onion...
• I baked a cake this evening for a birthday tomorrow. It just came out of the...
• I am making Asha Gomez's fancy weeknight chicken. I crushed the pods as...
• I have a question about step 2 on the recipe "Crispy Delicata Rings with...
• I have a question about the ingredient "cup Crème de Cacao" on the recipe...
• mailing will take two to three days
• Wondering if I can prep a broccoli casserole (up until topping and baking)...
• Over did my reduction just a tad. It doesn't tase burned, but it's too thick....
• I need to make a large batch of caramels and am wondering if I can just double...
• So I was going to make a roulade-type birthday cake with homemade lemon curd....
• I have a question about the ingredient "spring or vidalia onions, finely...
• Will this go rancid fast, should I refrigerate? I'm storing it in a mini...
• I am making macrons and I have a few egg yolks leftover, I don't have time to...
• What's a good substitute for tri tip?
• I know ideally it would be that date or next day but I feel lazy can I woit...
• Think it might have been the basil....any ideas on how to leach out the bitter...
• What's the most efficient method to extract juice from ginger? I thought I...
• I have 4 oz of leftover brick cream cheese - anyone have any sweet...
• Tomorrow is my son's 6th birthday and he requested chocolate chip pancakes for...
• I re-read Kingsolver's Animal, Vegetable, Miracle over the summer and decided...
• I've got a date coming over for dinner on Friday that I'd like to impress....
• Help! I don't have a spice grinder or a mortar/pestle, and I need to grind...
• I have an 17.6 lb pork shoulder that is boneless. I want to make pulled pork...
• What do you keep on hand in your frig and pantry for snacks or a small meal?...
• In Holland I ate one of the most delicious breads. I think it's called...
• Anyone been through the masters program or know someone who has been? Any one...
• I plan to bake Merrill's a pplesauce cake with caramel glaze which I have...
• In the UK they have 'nips' which is short for 'turnips', but they are totally...
• So, today I cut through an onion and one layer in the middle was brown and...
• I have a 3lb chuck roast, but I'm kinda burnt out on just making pot roast...
• My husband decided to run the oven self-clean process without researching,...
• We're moving beyond just bananas, rice, applesauce and toast, but not back to...
• My husband is currently on a low-carb regime and I was looking for some...
• When he took it out it was still warm from defrosting it. Was wondering if it...
• What kind of rice is "sticky" rice?
• Where can I purchase dried Great Northern beans? Tried Sahadi's with no...
• What should I do with 8 ounces of Marscapone cheese?
• Yes, ANOTHER brownie request. I need to make a pan now, for a party in 2 hrs....
• Whether you call them pirogies or perogies or pyrogies, I'm looking for your...
• Would this also be good on roasted eggplant?