Sitemap / Hotline Questions

• I love polenta but it gets firm pretty quickly after putting it in a serving...
• How do I make strawberry sorbet?
• I bought grey corned beef in a cryopackage. It is not past it's due date, but...
• I'm on a quest for the perfect cornbread. I've learned that I like it made...
• I am planning to make sbebrangos outstanding tender yellow cake - I want to...
• My tomato sauce is too tangy. I have add wine and sugar. What else can I...
• I am trying to make a meat loaf without eggs or other dairy, due to allergies...
• Do I need to add more binder or more egg or make the flakes much smaller?...
• What is best to wrap it in to keep it fresh -- foil, saran wrap, zip lock,...
• First, I had it roasting for 30 minutes at 450, followed by low heat at 325...
• Hello. I have an over-abundance of butterscotch hard candies leftover from a...
• Dinner guest canceled seven bone prime rib place in oven for one hour only can...
• I made corned beef and it's rubbery... Can it be fixed or do I need to toss...
• I have a dozen eggs on their way out... I don't know if they are still okay...
• Elizabeth David's recipe for chocolate souffle calls for melting 4 ounces of...
• what is a tag?
• I have a thermometer in my oven, so I'm fairly confident that the temperature...
• Made Bolognese on Tuesday for Christmas Eve Wednesday. Husband had an...
• I made cupcakes this morning and frosted them with an icing consisting of...
• Do you have a favorite recipe?
• S
• What can you use instead of morel mushrooms
• is sherry cooking wine the same as sherry wine? I'm using it in a cake...
• Hi -- I just made the chocolate malt buttercream from Dorie Greenspan's Baking...
• Ideas for breakfast or dinner? The one I threw in the oven for dinner took too...
• How do you thicken chili without giving it a floury taste ?
• I have never taken the skin off filet? how!
• Can I use a tart crust recipe in place of pie crust? I bake a lot but my pie...
• I know that most of the alcohol cooks out when you use wine to deglaze a pan,...
• Any ideas on how much use I can put it to? metal or clay??
• I’m making acorn squash gnocchi with sage and brown butter tomorrow. I don’t...
• Please help me defeat my food nemesis! Vegetarian Lasagna. For years I have...
• Is Caesar dressing vegetarian?
• ok maybe a stupid question but I bought some on a whim from freshdirect and it...
• What exactly is medium heat? Should I rely on the stovetop dial or is there a...
• Cooked chicken livers to mix into stuffing. 2 min on each side. Inside is a...
• My friend is looking for suggestions: his sister and husband live in Brooklyn,...
• I am never sure when making roast chicken how to tell if it's done. Besides...
• What's the best kind of potato for a gratin (savoyard style i.e. with cream...
• Can I use a "corned" beef brisket recipe for "beef brisket"?
• Should I let it proof first ?
• Another solid fat question: are suet and lard interchangeable, and are either...
• I baked a ham and saved the pan drippings. I've chilled it and separated the...
• Is there a real need to take the skins of beets, carrots, yams etc before...
• I cooked a vegetable soup last night and forgot to put it away in the fridge....
• I have 3 open tubs of cream cheese with chives and I need a way to use them...
• I'm making a cream cheese frosting, and blended the butter and cream cheese...
• My husband, in his mid-60s, loves good food and is a great dishwasher. He’s...
• How do I use this thing?
• I'm heating whipping cream for a sauce with pasta. How can I thicken it up...
• I'm on a quest to make the blackout cake:...
• These look fantastic. Any special type of cabbage? Napa? Plain old green?...
• What is the name of those fancy, candied Italian cherries - with stems - for...
• Lemon Pie -- serve hot, cold or at room temp?
• I used 1 cup sugar + 1/2 cup water, boiled with lemon peel until thick, and...
• I have a question about the recipe "Daddy's Carbonara" from Eric Liftin.
• I would like to use potassium citrate in a creamy spinach dip to make it...
•  How do you get a job in a test kitchen?
• I'm going to dinner at a friend's house tomorrow and volunteered to provide...
• I also have rice noodles, beef, lamb, shrimp, sweet potatoes, scallions, fish...
• Does left-over cooked bread pudding have to be refrigerated? I googled it and...
• Cooled and refrigerated overnight. When reheating chowder started bubbling...
• I have a question about the recipe "Moinmoin - Nigerian Stemed Bean Cake" from...
• How many cups of lettuce, or what weight, would you purchase to make a green...
• I have an unopened plastic container of "heavy whipping cream" -- not...
• We're roasting a goose for dinner and we'll have lots of leftovers. What are...
• In the Feature article “How to Make Any Marinade in 5 Steps,”...
• We have catering by a local flatbread place, but I'm looking for suggestions...
• Anyone know what this is for - it’s in a white unmarked box?
• I baked amaretti cookies, unfortunately, i forgot to use the parchment paper,...
• I'm making a chocolate pudding pie with a pudding made from egg yolks, cream,...
• What is the capacity, in cups, of the Magnus extra large mortar and pestle?...
• how can I reduce the acidity of a tomato vegetable soup? the tomatoes were...
• I have a banana bread recipe from Joy of Cooking (old edition) that I love but...
• I recently picked up a jar of vanilla bean paste. If a recipe calls for one...
• i'm doing various bean stews and cassoulets and i'm looking to decide on a...
• What's the difference between dry and wet scallops. I think dry are...
• what is a good main dish to go with mac & cheese? I'm a vegetarian, btw
• Using "Citrus Juicer....Anyone?" post as the running example here: On the...
• Just watched the video on composing a cheese board and drinks pairing. Can...
• What type of wine would pair well with ethiopian food?
• Wok in the oven? Assuming there are no wooden handles, can you place a wok in...
• I have a rosemary bush in a potted herb garden here in SF. It was fine and...
• Hello lovely Food52ers! I am planning a Mexican Fiesta dinner party on...
• I always make caramel sauce but it becomes thick and unpourable after cooling...
• This describes my current situation. I had major surgery and expect to get...
• Want to do before the day of dinner party. How many days ahead can I?
• Can chipotle chile powder be used as a substitute 1:1 for chili powder or...
• I'm trying to make a chicken burger that is moist, flavorful, and a little...
• Can I slow cook in vegetable soup
• How can I get the flavor from the right jalapeño pepper into already cooked...
• I'd like to make French lentils for dinner tonight, to be served with leftover...
• I've had the same problem twice now with the Sullivan Street No-Knead Bread...
• Hi. I just made a delicious batch of skinless fried chicken, but the batter...
• Also, any tips for preparing them? The best way? How does everyone else do...
• Thank
• I got silicon baking sheet for Christmas. It's for a full sheet pan size. My...
• Just curious. Considering how many cookbooks are published each year (not...
• The taste was yummy so we tossed the middle soggy part.
• The recipe if for cupcakes
• Just got a bottle of paprika chili powder bottle from America .What is the...
• Is there something about the crock that makes the food crock pot food or does...
• Can I sub French green lentils for black lentils or is it worth my time to try...
• Which has more water-cream or milk?
• The entree needs to be vegetarian, too. The spinach gnocchi will have a heavy...
• My wife bought some different flours a couple years ago when she went into a...
• I have noticed that most bread recipes call for "tepid" water, but many...
• I used to love the Stouffers Noodles Romanoff, which they don't make anymore,...
• How long does fresh pasta last in the fridge?
• What are some good uses for pickled asparagus?
• With the tomato abundance at the market right now, is there a general rule of...
• I made ravioli this weekend and have leftover filling. It is ricotta, spices,...
• After I bake the russian tea cakes, how should i store it and how long do they...
• I'm using a leave in temperature probe for my Thanksgiving turkey. How deep...
• Can someone give me a tip? A lot of recipes starting with onions and garlic. I...
• Cream of mushroom soup
• What's the best way to store homemade naan?
• When letting dough rise for bread (in this case, challah bread), is it...
• What are your thoughts?
• Does anyone have brands or sources they recommend?
• Remember the Modern Farmer's Pie Chart of Pie? Well, a group of friends and I...
• Hi, we bought a new food processor to make our own pesto. We mixed garlic,...
• What's the best way too store olives?
• My husband bought a huge pack of boneless ribs from Costco and we don't know...
• Last Friday I opened a package of 2 local beef/pork sausage and today (3 days...
• I just tried to liquify some celery and broccoli, but I still have tiny...
• I've invited the neighborhood to an open house. I have several appetizers,...
• My boyfriend and I try to have a nice meal every Sunday. We eat very healthy...
• I'd like to cook it at 275 degrees, because of several other items in the...
• What is the difference between vegetable broth and vegetable stock?
• I made cornbread and chilli for dinner last night, any interesting ideas for...
• i have a jar of white miso in the fridge that apparently expired april 2010 (i...
• I have a question about the ingredient "washed and dried frisée, for serving...
• Help! I am hosting a small dinner party (5-6 people) next weekend, and I'm...
• Just tried a new recipe, a chocolate cake with peanut butter mixture inside....
• Does anyone have a source for real Pandan extract, not artificial? Since...
• Does anyone have recipes that call for pickled peppers? I made an omelet...
• Looking for suggestions for side dishes for Calves Liver entree.
• I have been making this recipe forever with one 3-4 lb bird. I season the...
• Hi, im getting into cooking ans baking and making differenta kinda of cream,...
• I've read a couple different things about the optimal time after feeding that...
• I have several pounds of leftover cooked king salmon. I'm looking for some...
• I've got a beautiful double batch of focaccia dough rising on my counter. Is...
• I'm going on vacation and want to make a cake while I'm there. I'm not sure...
• 1. Is there any reason that the butter, oil and water have to be heated in the...
• Are there any good, reliable frosting or icing recipes that can withstand,...
• Recently purchased a digital folding probe thermometer. It was not cheap, but...
• Here's the link to the recipe:...
• Im cooking drumsticks in the oven and i see dark red blood ozzzing out of it....
• I'm making a wedding cake for a friend, and she is really hoping to...
• I bought a bunch of sorrel yesterday at the Farmer's Market to try for the...
• I have read that the "nog" of eggnog comes from the word "noggin"...a noggin...
• Creole dish with chicken and potatoes cooked in dutch oven. It called for...
• What gives cornbread a bitter aftertaste? I made the 2-corn cornbread that...
• Any particular one better for cheesecake, any one more versatile?
• How do you make New York style vanilla cheesecake?
• We are having beef tenderloin (and turkey) for our Christmas dinner. My mom...
• Has anyone ever played around with Kinako- roasted soybean powder? The...
• I've just gone through my collection of extracts and flavorings and discovered...
• When I roast a chicken, we never finish it right away. How many days can I...
• Onion
• I accidentally left a pot of homemade chicken stock on my kitchen counter for...
• Does preparation method (baking vs. boiling vs. steaming potatoes) Noticeably...
• A friend wants to throw a party for the Shorty Awards (http://bit.ly/hqngTt)...
• I'm trying to get supper done before my husband grts home and I'm making a...
• Long story, but I've found myself with nearly 2 dozen farm eggs right before I...
• I'm looking for a non-butter substitute that isn't going to break the bank for...
• I'm interested in timing and temperature.
• Whats a good side for grilled salmon?
• Help
• I love making fresh pasta and noodles, and thought I had the recipe down, but...
• Hi guys! Back after a while away. You were great a while ago when I had a...
• i went to an asian supermarket last week and bought a large knob of galangal....
• Any suggestions for how to replace banana leaves in a recipe? This is a...
• I'm trying to cook more and buy more fresh food, but as an adult in training...
• used too much tomato paste I small can instead of one table spoon what do I...
• I want to make a huge batch of tamales for a family gathering. I don't have a...
• A lot of time I'll make a certain kind of cookie that comes out crisp after...
• I know Basmati is a little different than Jasmine and other rices as far as...
• My family and I love chicken cordon bleu we get from restaurants so I tried to...
• What's the difference between red stars active dry yeast and Fleischmann's...
• Fudgy Bourbon Balls
• here is the recipe I used, it states 1 tablespoon of finely grated onion....
• I use the Mild Whole Sweet Piquante Peppers by Peppadew often. Are they...
• Have you ever made chicken enchiladas ahead of time? I'm afraid to assemble...
• I've been here only briefly because I'm surrounded by seed catalogues and they...
• Making sweet and sour pork and just realized I don't have 5 spice - substitute...
• Hosting a holiday party for about 30 people -- the bulk of the food will be...
• I beat the egg whites still stiff. I add simple syrup (2-1/sugar-water), a...
• Batch cooking chicken drumsticks and bone in thighs. Can I freeze as is or...
• Does pie crust really go bad or will it just not bake up flaky after a certain...
• HELP! I got a lovely (massive, 10 lb) chicken from a local farm. I was all set...
• This is from Sunday: So, I opened a bag of whole wheat flour this morning to...
• Someone from this community must have advice! I made black bean soup this...
• What do you think? It is in water packed tubs and completely sealed.
• I have a question about the recipe "Okonomiyaki" from Midge.
• Mascarpone cheesecake ?
• I'm having guests and don't want to be in the kitchen browning the meat when...
• For sauces or otherwise.
• The local Ronald McDonald house is requesting recipe ideas for serving 50 or...