Sitemap / Hotline Questions

• What would you do, if anything, to adapt this to use shrimp instead of turkey...
• Would this recipe (or at least the technique) work with boneless lamb breast?...
• I will be making a summer carrot soup and wondered what the flavor of purple...
• I am serving them with braised fennel and wanted to serve a grain that would...
• Recipe too?
• I'm marinating a brisket now, for about an hour, in a Korean-based marinade...
• I made a cake last week that, long story short, left me a few extra egg whites...
• What's the difference? I saw those two kinds at the grocery store, not sure...
• I am worried about the safety of the broth
• I made a no knead bread the other evening in a dutch oven as instructed in the...
• Help! Can you substitute a gluten-free flour like Bob's Red Mill's version for...
• What flavor is mastic comparable to?
• Didn't need the whole thing, but not sure how save the remaining half. And if...
• My supermarket sells a block of feta cheese vac packed with no brine that's...
• My second brisket in a row just came out extremely tough and un-brisket-like!...
• My husband bought salt pork, and I have no idea what to do with it! He thought...
• Seems they are both cured meats, but I am sure the curing salts and processes...
• how long can I keep homemade chicken liver pate for? its under clarified...
• I just bought ultra pasteurized heavy cream and poured it into the bowl and it...
• I just got some new baking supplies and I’m so eager to try them out with a...
• What is the real secret to keeping breading on a piece of meat? No matter what...
• A penny fell in with my frozen vegetable scraps & I didn't realize it until...
• how long is it safe to keep a defrosted chicken in the fridge before using it?
• How long does pork shoulder last after the use by date in your experience? I...
• I'm using a crock-pot to make corned beef. How much water should I use? I'm...
• I have a question about the ingredient "iodized salt" on the recipe...
• I was making baked beans for a friend's party - soaked them overnight in...
• This is for a Christmas present. I've already done a search and gotten a few...
• Hey all, I'm making some croquettes with pulled smoked brisket. The idea is...
• How could I "unleaven" it for Passover. Almost seems perfect for then
• Bought it a week ago and want to cook tacos with it tonight. Is that safe?
• The title says it all! When my cake layers are done i cool them briefly in...
• What's easiest (and fastest) way to whip up a great steak?
• is it a good idea to keep my high quality extra virgin olive oil in my red...
• Hi guys, Is there a simple salt to meat to water formula for creating a brine...
• Baking stone/pizza stone followup: this past Wednesday the New York Times...
• How can one tell if oil is 350 degrees with out a thermometer? Are there any...
• oysters, storage, for how long
• Since about Oct 24, the first time I go to your site I get a full screen offer...
• I bought organic bananas that were green two weeks ago (really), went on...
• I have at least four pounds of frozen green beans. How do I make them taste...
• I'm trying to make Yotam Ottolenghi's lamb-stuffed quince, but quince is out...
• I am making the wildly interesting arugula wild mushroom tart and not sure...
• What is smoked paprika used for? How would I use it and in what dishes?
• Vegetable broth, onions, celery, carrots, and garlic
• I coat the top and bottom of my English toffee with chocolate and then pecan...
• I have a Chinese/Asian cookbook and the above soup calls for something called...
• I'm making a celebratory meal for a friend who just got tenure. So far here's...
• The recipe says to use within three days, but I just baked the last two crusts...
• Looking for a tried and true recipe for lemon meringue tart. Any favorites?
• Tomorrow will mark the FOURTH week in a row I've gotten broccoli in my CSA. I...
• what can one use instead of cognac in the chocolate mousse cake?
• I attempted to make the Meyer Lemon Macarons and the lemon curd turned out...
• We're having two Thanksgivings -- one in early November with my parents and...
• Green goddess
• I've tried 2 recipes for chewy crispy cookies that should spread out on the...
• What are your favorites?
• The doughs are for rugelach, hazelnut thumbprints, and roll out butter...
• So I don't have to risk spilling on my computer, I would like to be able to...
• Were can I find pickled cilantro, or a recipe
• I'm one of those crazy people that are terrified my food is going bad all the...
• By chance, would you have any suggestions for any cooking classes in Italy?
• I need something easy and delicious that I can make the night before and bring...
• Ok thanks to Food52 I have purchased the first bag of lentils in my life. I...
• There is a sauce of cranberry sauce and Catalina dressing on it, in case that...
• There's a cafe I grew up going to that made a delightful salad dressing. They...
• I have never had much luck making pizza dough. Always too bread-y or too...
• I just bought two 3.5 lb lamb shoulders this morning. I'm interested in...
• I use red bell peppers and stuff with a ground meat mixture. After baking...
• I have a question about the ingredient "dry chaat masala" on the recipe "Chaat...
• Our latest recipe contest is underway (yay!). We wanted to ping y'all here to...
• What is a preserved lemon.
• My dad's birthday is this weekend and one of his favorite breakfasts is...
• I'm making April Bloomfield's cannelloni with Swiss chard. but i don't have...
• For Christmas this year, my dad has asked for a good set of salt and pepper...
• what is the correct timing for cooking squid for cold fruite de mare. recipes...
• So, we just went to a local restaurant that has a butcher counter. We bought...
• Is it possible to de-seed big fat eggplants? I usually buy the skinny ones,...
• I bought a bag of mandarins that have refused to ripen, even after 2 weeks....
• Buttermilk
• How much soy sauce should I add, and how much less salt should be used?Thank...
• Any suggestions for getting burnt gunk (from marinated flat steak) off of a...
• We were in a falafel shop yesterday and i got to thinking, 'wouldn it be...
• Red Lettuce
• Wikipedia is pretty sketchy about the details
• The Roasting Time Chart gives the weight w/o the ribs. How does that help...
• I made a franchaise sauce and it tastes a little lemony, what can I do to cut...
• It looks like the yolks used for the aioli are never cooked? Am I...
• Veal Rib Chops, Loin Chops, or something else? Based on price rib chops are...
• This spring I planted a few little seed in the garden. I didn’t expect...
• A friend is giving me a bag of beef shanks. What can I do with it?
• Q: My meringue cookies did not dry out and become crunchy, what went wrong......
• I got a lot of these guys (I attached the picture to show that they are bigger...
• would like to add leeks or onions, carrots?, perhaps potato for thickening....
• I plan on dry brining the turkey before spatchcocking. I was planning on...
• We don't really eat the skin, but will taking it off before cooking dry the...
• My recipe says to preheat the pizza stone in the oven for 45 minutes. So, how...
• What's the best brand of sea salt?
• Hi, Can anyone recommend an alternative to a double boiler? Specifically for...
• Looking for a recipe with avocado and pinto beans
• Thought I'd make a few pans of lasagne ahead of time. Do I bake and then...
• In a moment of weakness, I bought 12 baba molds at Williams-Sonoma that were...
• Thanks to all the advice I got here last week, my black Bean came out better...
• Sorry for the repost but me previous question made no sense. I meant to say...
• My book group is in the doldrums. We've read hundreds of books together, but...
• What can I do with shredded frozen lettuce? Some internet search said that...
• I'm baking something for a friend. He prefers savory to sweet. I want to avoid...
• what simple side goes with quesadillas?
• I have a 12-in cast iron skillet by Lodge. I have a silicone handle cover that...
• My stepmother just had hip replacement surgery and I'd like to take over a few...
• Please suggest a brand or two if possible.
• thanks for any advice! am about to pull the boids out in next hour or so...
• My daughter at college wants me to make her some portable but hearty breakfast...
• I cut the dough in half and left it covered in my kitchen. I could not get it...
• any ideas about sites or software to help create an extended family/small...
• I've used the base scone batter recipe with dried ingredients and had a...
• I seized chocolate but don't want to throw it out. Is there a recipe I can...
• I have just made Martha Rose Shulman's Tomato Lentil Soup and my lentils are...
• I received a large bundt rum cake for Xmas — but am spending the holiday solo...
• stock questions. How long should it simmer and how many days prior to using...
• Particularly, I have a tea kettle which lives on the stove year-round. It has...
• Recently bought a seedless watermelon and was anxious to get it home. To my...
• Many years ago, my father was stationed in Vicenza, Italy. While the family...
• I made the "Cuppa Cuppa Sticka" Peach and Blueberry Cobbler with all purpose...
• Is there a good substitute for whole wheat pastry flour? (It's for a cookie...
• What makes a good substitute for ricotta salata? My recipe only uses it as a...
• Ok, so here's the deal: I have leftover sweetened chestnut paste/puree and I'd...
• Hi Guys, I haven't been able to access your site for the past 24h due to...
• The Sustainable Food Center here in Austin sponsors a 6 week cooking program...
• Next week is my book club's annual "Cookbook Night" potluck - everyone brings...
• Does the vinegar preserve the eggs?
• Anyone know where I can find them in the Rittenhouse Square area, other than...
• i am making frosting for german chocolate cake and i forgot the evaporated...
• I bought a bag of dried lemons for a Persian chicken dish I made last week...
• We just bought some Bulgarian yogurt and it is not what we were expecting. I...
• This recipe motivates me to get a pizza peel and stone. Are there any you...
• Recipe 2 eggs, 1/2 cup milk, 1/2 cup flour. Heating pan at 475, then turning...
• I'm making my own vegetable stock and the instructions say to filter it with a...
• the dry ingredients calls for cayenne pepper but its not on the recipe on how...
• this is part of extensive NYE menu
• I bought some beef wellington from Omaha steaks and the mushroom pate kind of...
• It still smells fine.
• I have a question about step 6 on the recipe "Cardamon Orange Flourless...
• I have about 1/2 -2/3 left of a can of full fat coconut milk leftover. It is...
• I can sign in with the account I use with my students, but not my own,...
• I've made soups with celery root/celeriac and apples, and with broccoli and...
• Since I botched that part, do I need to go out to the store for more sugar in...
• Would like to create a variation on strawberry shortcake, using chocolate...
• If the shortening can be saved for reuse, how long would it keep?
• Zabar's, Fairway, Sur la Table, Williams-Sonoma, Kalustyan's, and World Market...
• Like about everyone else in the movie theater I groaned when Sébastian Bras...
• My husband brought a ton of green tea home from China and I'm never going to...
• Chocolate pecan pie
• I have a potluck tomorrow night for about 20. I already made the meatballs and...
• Are there any really good frap recipes that taste good and work well I like...
• Some other details: I made the dough up early this morning with a fragrant,...
• The pavlova -- Alice Medrich's peanut butter pavlova -- is spreading out in...
• Looking for a good eco-friendly product to clean/polish my antique furniture....
• My daughter helped “process” the turkeys the other day and came home with...
• I love the Korean sweetish spicy pepper paste and would like to transform that...
• I have a flourless, almond meal based dark chocolate cake recipe that calls...
• A friend recently gave me a huge jar of it, and I'd love some new ways to...
• What are your favorite recipes for over-ripe bananas beyond the usual banana...
• Looking forward to making this! But the smallest roast available at my store...
• The recipe calls for it and bread flour; the bread flour, I do have. This is...
• Next Friday my husband and I are moving to a small townhouse from our rather...
• I dry brined an 18lb turkey and was going to put it in the oven at 12 or 1 we...
• Please, does anyone have a suggestion? I make a simple curried vegetable stew...
• Hi! I should have asked before whisking the eggs! How much flour is needed...
• Reduction or put jelly directly on the bird?
• I have vanilla nonfat yogurt almost everyday how can I stay fuller longer with...
• Someone told me recently that fermenting foods in stainless steel would cause...
• Of course I will rinse it after the brine. Just wondering whether, adding...
• Favorite new company menu is Melissa Clark's Duck Confit followed by Lazy...
• I use my vita-mix dry container and grind my own flax seed and freeze it and...
• What to serve for a Baby shower lunch. Thirty five guests and has to be eaten...
• My nephew has asked me to make mac and cheese for him. Looking at recipes...
• What is the best cookware for cooking fish in the oven? Thinking salmon...
• This is for Christmas dinner. I usually bake it on Christmas, but will that...
• I have ALOT of leftover cornbread dressing. It's been cooked through once. I'm...
• Can anyone identify this kitchen gadget?
• Vegan gummy candies
• We make a lot of cocktails around here, so I have several simple syrups in the...
• I'm getting married in December of 2019. We are having a Christmas-y, family...
• Shrimp Heads - to eat or not too eat? I have some fresh head on shrimp I am...
• I have a handful of jalapenos and habaneros that I want to add to my pot of...
• My boyfriend and I rented a ski condo for a week. Would love suggestions for...
• My recipe calls for a 9 X 13 non stick pan but I only have a 9 X 13 glass pan?...
• Silver-tip roast: is this a slab of meat that is good braised a la brisket or...
• My zucchini vine at home is overflowing with male blossoms, Can anyone help me...
• Someone was telling me the benefits of high-extraction einkorn flour, and I...
• Was planning to grill whole but gutted mackeral. I'm not sure its totally...
• My family has always used traditional prune, apricot, or poppyseed preserve...
• Fondue. Can you make it in advance? Ok, not days and days in advance, as the...
• So it's my mother-in-laws annual St Pats Dinner...and I'm making Shepards Pie...
• We received a gift basket with a boneless ham, boneless smoked turkey breast,...
• How do I cook tilapia
• How to make the cheddar filling without and other filling
• What should I use as a tomato chutney substitute? Ketchup with some spices?...
• Uh oh - is it possible to make a quickie DIY bottle stopper? My cork was...