Sitemap / Hotline Questions

• I want to make it for Easter but I'm traveling on Friday, so I'd have to make...
• Hello! I've made a dal recipe from Madhur Jaffrey's book "Vegetarian India"...
• My daughter is making eclairs for a school project so filling them right...
• I'm looking for a recipe for a Mexican dessert for a dinner party. Was...
• If I make a large batch of the Leite's Culineria recipe (without cream-...
• Last year, I got a friend who was single "Alone in the Kitchen with an...
• I want to make a salad dressing tonight that contains white wine vinegar,...
• I have to make various types of wraps for 100 people. I have made them...
• I have a recipie for creme brulee, but I was wondering at the end when you...
• Thanks so much, everyone. ;o)
• Curious how everyone organizes their jobs/meals when vacationing with a large...
• I just got back from Myanmar and am already missing the amazing, sticky,...
• what is the best way to store portobello mushrooms?
• I have a question about the recipe "Maple Tuiles" from lauren.
• I mentioned Cara Cara blood oranges to someone and she corrected me, saying...
• Is this true that young ginger is fragrant, pungent, fleshy and juicy with a...
• Why do onions get bitter when whirred in a blender? Many Indian curry recipes...
• Can I let my flank steak marinate for 48 hrs? It's in olive oil, garlic, lemon...
• I cannot help myself, I love fruit trucks. As in old pick ups full of farm...
• I'm looking to help raise some money for the non-profit theatre company I work...
• My old Lodge Dutch oven has been with me for many years,and the white enamel...
• I'm making a pumpkin apple soup recipe from a beloved restaurant that is...
• What kind of chocolate? Recipe just says dark chocolate. Sweetened;...
• It would be nice to find a good, sturdy, large (2 - 3 liter) pitcher that can...
• I have a question about the ingredient "1 large meyer lemon cut into 8 pieces"...
• hey can you freeze bake macaroni after you cook it
• Does purple cauliflower stay purple after it's cooked?
• I am making ice cream and just realized i don't have any heavy cream, but I do...
• I just made several big jars of dulce de leche (great way to use up whey,...
• Other than another type of milk what liquid can be substituted for 1/2 cup...
• What goes well with cheese grits
• In what recipes have you used them?
• I have a question about step 1 on the recipe "South Indian Sundal (Chickpea...
• I pickled beans and asparagus. Why do they sometimes get skinny and wrinkly...
• This is the recipe I'm working on:...
• I'll be preparing salmon baked on rock salt for 10 and am wonder how much...
• I just don't get it- why do some people call for evaporated milk in their...
• Does a reasonable substitute for Chinese Five Spice powder exist? And if so,...
• Contribute to our new Holiday iPad app. What are your tips for holiday...
• Hi, I'm deciding whether or not i can make the edamame burgers from food...
• Will they hold up? Shrivel? Brown? Should I pack over night in water like...
• I have one leftover uncooked pork chop. Any creative ideas, preferably that...
• When making mashed potatoes, can I bake the potatoes instead of boiling them?
• Difference between brown and golden flax seed
• Hi, I need to transport a pie from my house to a friend's and it calls for...
• I hate wasting anything. Can you do anything useful with the seeds you scoop...
• Love the site and am new but I just bought the most amazing stalk of organic...
• Ottolenghi's Plenty calls for at least 4 different soy sauces: thick, light,...
• I am making my own wedding cake, and I have the cake recipe and filling down....
• Many years ago I had (& have since lost) an icing recipe that I used on...
• I love cherry pie but I am a terrible pie crust maker and I actually do not...
• Both layers are really thin. I used an 8x3 pan instead of 8x2. Would that...
• How do I reheat roasted brussel sprouts?
• I just bought some lamb chops from the farmer's market and they are THICK. I'm...
• A friend has requested a cake for her birthday that her mother used to make:...
• Do you cook butternut squash with the skin still on or do you have to peel it...
• I have a cream of tomato soup recipe that calls for assembling everything then...
• I make a lot of rouxs and gravies and the whisk I always use broke. I’ve been...
• I just made a huge batch - my first and I'm wondering what took me so long...
• Made bread using a recipe that I've used before with success- but no love this...
• I know when you make sauces or recipes on the stove and it calls for wine or...
• All adults, no kids, on a very tight budget
• I have a recipe calling for Fresh Yeast and I am in Alpharetta GA
• I made twice bake potatoes for Christmas Eve dinner a couple of weeks ago....
• What are the advantages of hot pickling over cold pickling? Are there times...
• Recipes I see are for a 3-4 pound roast. Will 7 minutes per pound at 475 with...
• When I was in college, there was a little cafe across the street from my...
• I'm looking at the recipe in an e-mail I just received; I don't think it's...
• I bought some yellow lentils a while back when I meant to buy yellow split...
• any great recipes and vanilla cake recipes would be greatly appreciated
• i have a fav recipe. stir fried chicken, fresh spinach, walnuts and lemon...
• i have tried so many different recipes and they all turn out dry. I almost...
• Order a duck online and just unwrapped it. It looks like a preteen boy's...
• getting ready to make apple pie. dont have the stay fresh to keep apples from...
• Every year I have a beautiful patio garden with pots of tomatoes and peas that...
• Cheesecake recipe doesn't say what temp oven should be at, just that it bakes...
• I just bought a bottle of olive oil at Trader Joes and it has white spots...
• white miso
• I put this olive oil in the fridge and a thick white sludge & clumps formed....
• I froze chicken soup right after making it, then defrosted it. Is it safe to...
• I don't have before service tomorrow to make a beurre blanc. Is it possible to...
• I have a question about step 4 on the recipe "Aunt Babe's Mashed Potatoes"...
• Hi! I know that many recipes just don't double well, but what about a standard...
• In the most recent Bon Appetit magazine, there's a recipe for Momofuku's (in...
• When I've attempted to dry fresh pasta, it breaks into little pieces, so I've...
• I work at a free after school program that provides a free dinner for...
• I want to bring a Vietnamese-style vermicelli salad for my office's lunch swap...
• In a sealed container in the cupboard?
• Many failed yeast bread attempts over the years but am inspired to try again...
• Whole wheat bread flour the same as whole wheat flour?
• It's like a comedy skit trying to get my dough to stay stretched long enough...
• can i sub canola oil for vegetable oil for pancakes?
• There's no "Refrigerate after opening" warning on the tin (Jovya brand), nor...
• I made salted caramels and while the flavor is great, it's like eating cold...
• What are hitachi mushrooms
• What does hulled mean
• The little button on my bone in turkey breast hasn't popped up yet. Been...
• Hi! I am preparing a marinade for bbq chicken...the recipe calls for 1/4 cup...
• Turkey cooked to 170 and rested, juices are running clear. But pink juices...
• I'm making Gourmet's Curried Greens with Golden Onions and Cashews...
• Chopped up chicken breast and flank steak. Combined with onion, bell peppers...
• I make a lot of sausage during the summer months. Most of the time, I don't...
• For the last few weeks my CSA has been heavy on potatoes - various kinds and...
• I'm not a fan of Cheddar Cheese - would it be okay to exchange the cheddar...
• Is one considered to be better/tastier than the other?
• Hey foodpickle, got a good creamy polenta recipe? (Thanks @jennydeluxe!)
• What is the secret to removing the bitterness from Broccoli Rabe? I have...
• I don't like graham cracker crusts, and I don't know that an oreo crust would...
• the preservatives keeps them from becoming soft and forgot the name of the...
• Toes time effect the texture? I'm making the raw, vegan, strawberry vanilla...
• OY! I'm literally in a pickle. I forgot to brine my corned beef, which is...
• hi i live in indonesia, now i'm making verdens beste which is need whipped...
• Need a bunch of spices. Want good quality and affordable
• I haven't any oat flour. Will barley or whole wheat pasty flour work instead?...
• i have used the same noodles before. it did not turn out well. it was very...
• I just made macarons for the first time and everything was great, they look...
• Can someone explain why you would purchase dried porcini mushrooms over fresh?...
• I want to make the Korean Fried Wings tomorrow. Should I thaw them out first?...
• How do I make chicken and spinach madras curry? please
• Hi! I'm trying to figure out how to make a chocolate cinnamon roll in which...
• I made this Mark Bittman recipe...
• What is the difference between these 2 peppers? Are they similar in the level...
• My friends and I love my mom's 1960's recipe for cheese spread: shredded sharp...
• I saw a milk bread recipe but I want to add eggs in it because egg hepls in...
• Just got a lovely email from former NYT food writer & cookbook author Mark...
• My husband is headed to Germany for work -- what foodie items should I have...
• I have 8 pieces to cook (they are about 4 lbs a piece). Also if I refrigerate...
• I had got a big can of EVOO from sam's club it's been 3 months and I could use...
• My husband is allergic to mayo and miracle whip. I want to make tomato and...
• It's time to start clearing out the freezer ahead of our next overseas move --...
• i used 1 teaspoon per pint for mu boiling water processed whole tomatoes. can...
• What is kale
• I have no onion powder and the recipe calls for it
• Soba noodle base. I have soba noodles and I picked up this bottle of Japanese...
• Used this lovely sounding recipe a couple nights ago. Followed it to a T...
• I normally buy my black beans from the coop so I am assuming they are fresh....
• While making a quinoa salad I accidentally used too much liquid and overcooked...
• Anyone have a good cinnamon frosting or ginger cream frosting recipe. My...
• I'm making http://www.food52.com/recipe/matilda and it's a 9 pound pork...
• I'm cooking a favorite recipe of an expectant Mom friend of mine...artichoke...
• I bought them for a recipe for sweet potato hummus and am now wondering what...
• Hi Food52ers, I offered to throw an impromptu engagement party for my dear...
• how to make lamb not taste gamey
• is there something I can use to replace a tablespoon of amaretto in a clafouti?
• Going through my Mom's 50-something-year-old recipe box -- some of the recipes...
• Found some lovely bamboo steamers in Chinatown today, brought them home, gave...
• I've got an amazing recipe for a chocolate mascarpone tart with toasted...
• Is there one?
• pork, or everything mac n cheese or cheese or pasta but nothing else...
• I didn't understand the purpose of the contest and I don't think my recipe is...
• Upon unwrapping my turkey, I notices a small tear in the skin on her breast. I...
• Have made (plain roasted, s&p) kale chips before and liked them. But have so...
• I'm notorious for overdoing quantity when cooking for my large family...
• What nut is nueces referring to? any particular type of nut?
• we wanted to use the jars that have the rubber seal and clasp shut.
• I think it's all the potatoes fault!
• I am making Danish rye bread according to this recipe:...
• My grocery store does not sell prepackaged potato sacks. I'm making a recipe...
• Hosting a party for co-workers in our house, a dozen folks or so next weekend....
• What's a plausible substitute for sake? I only need a tablespoon....
• I'd like to start making my own ranch dressing. The recipe I want to use calls...
• pizza stone cracked tonight - thought those things were supposed to withstand...
• Skipping the shellfish, just chicken.
• I recently had a Citrus salad with toasted Quinoa at a NYC restaurant and am...
• Anyone found a solution for this? For some reason, my mind just realized that...
• can you freeze cooked corned beef and cabbage?
• Looking for any Nd all-nighter ideas for a succulent pork belly main for a...
• Im making a muffin recipe that calls for coconut oil but I am wondering if...
• Had been storing our olive oil in our garage. We buy the Olive Oil in gallon...
• I have to make a few pies for Thanksgiving. I plan on baking them and then...
• Looking for any and all recommendations - markets, bakeries, bagels, delis,...
• I know that it can take a pretty high temperature in the oven,but I wondered...
• I just happened to read the following that was part of an answer in a very...
• I am making a 1/2 batch of hot crossed buns. The recipe uses canned evaporated...
• Making a potato casserole that calls for cheez whiz. I'd rather not! Any...
• I've been experimenting making fruit vinegars this summer, and a week ago, I...
• I'm making a candied sweet potato casserole for Thanksgiving but every recipe...
• How long can you keep fresh mozzarella on the counter before it goes bad?
• my friend buys large beets-one lb or more and cooks them in the microwave,...
• I opened a pkg of raw organic ckn and it had a funny smell. The sell by date...
• Why do I always end up with mealy beans when I use dried beans? I've tried a...
• A friend in the U.K. would like to try making pecan pie, but doesn't think she...
• My boyfriend has been making cheese and mentioned wanting to try more kinds...
• I would like to bake bread with whey leftover from making ricotta but I don't...
• I bought a bag of cherries tonight but they are not ripe. The internet tells...
• Does anyone have a good recipe or direction to a blog/cookbook (etc.) for...
• Lime leaf is now banned in this country: Any suggestions of how that wonderful...
• Hi! I bought fresh cranberries 2 weeks ago + froze them. I'd like to use...
• I am making multiple appetizers for an event - pear, blue cheese, prosciutto,...
• What is the difference between a butter and a jam (such as plum jam vs plum...
• What is sweet rice flour?
• How long will it take, more or less, to roast a 5 lb. pork shoulder in a 250...
• I took a turkey breast out of the oven at nine last night and was going to put...
• My daughter and her friends are making a roast in the crockpot. They are using...
• I have a can of Eden Organic black soybeans. Does anyone have a recommended...
• My recipe for salmon spread (using fresh [uncooked] salmon smoked salmon,...
• What is in herbs de provence?
• cooked a no knead bread in a cast iron pot with parchment paper at about 500...