Sitemap / Hotline Questions

• Is there anyway to keep the lovely purple color in the purple broccoli and...
• I'm roasting some shrimp to serve cold with romesco -- the following day. How...
• They'd be roasted with beets in this NY Times recipe:...
• In my kitchen... there is nothing resembling a food processor or blender, but...
• I just bought some lovely fennel at the farmer's market. The bulbs are going...
• i'm serving this sunday nite and i am unsure what to serve with this. salad,...
• Could ship to Taiwan
• My moms gingersnap recipe made ginger snaps that were puffy, crisp and cracked...
• I noticed at my market there are two different types of corned beef. Flat cut...
• I have a recipe that calls for 1 Tablespoon lemon extract 2 teaspoons lemon...
• making tarragon chicken tonight. A) which herbs go well with tarragon (for...
• I mixed up the dough for these cookies:...
• It's such an easy recipe; i could have it made before I finish typing this...
• What's your favorite brand of chocolate to use when making truffles?
• Is Arrowroot powder the same as arrowroot starch?
• One of the highlights of holiday shopping was the Food52 pop up last year....
• Dough for chicken and dumplings
• Looking to purchase a new chefs knife that is not too expensive but still...
• I'm a grad student and working full time so I often need to eat breakfast,...
• looking to make own Christmas ham, first time. Hoping to get about a 5lb...
• chicken recipe calls for 2tbs. thawed frozen O J -- I never use frozen...
• I'm looking for ideas on using left over corned beef. husband is allergic to...
• The local store was selling individual turkey back. We bought one thinking we...
• I've prepared the chimichurri marinade but can i keep it and use it for...
• Would red quinoa work in this? If so, is there anything in the instructions...
• I know it's best to let a cheesecake set in the fridge overnight, but...
• Can they be used interchangeably in recipes?
• brownish colored i treat it like my baby since i got it a year! but being a...
• I made gravlax, like over a week ago. I'm afraid to open it up. How long is it...
• I'd like to make some Hokkaido milk bread (I'm thinking of the ladyandpups...
• I forgot a bag when putting away groceries!
• Can Alice Medrich's coconut macaroons be made ahead and frozen?
• Does anyone have a recipe to recreate those Hostess pudding pies in chocolate...
• can I substitute greek yougert for sour cream in a cake recipe?
• I just cooked live lobster for the first time this morning-butter poached tail...
• My chocolate cake recipe calls for 3/4 cup cocoa. I didn't think the batter...
• So my culinary teacher wants me to make a sauce with a roux, but he told to...
• Should I bake it first, defrost and bake? It has goat cheese, ricotta, and...
• How long should I cook a 12lb turkey? I will be stuffing the turkey.
• Doing a riff on a baked Alaska for dinner party, want to meringue the cake at...
• what's the traditional liquor that goes in eggnog?
• The first batch turned out fine, but for this batch I cut the sugar down by...
• Thank you to all who gave me great advice for my previous question. Now, I'm...
• Another one of those weird food changes...is it just ugly or also unsafe....
• I've never cooked with fresh basil before (don't say it) anyway, do i add it...
• Looking for help in deciding which one to buy. Should I buy the hand held...
• The recipe (from Essential NYT Cookbook) called for 6 T of butter , and I...
• I made it with 4 oz bittersweet chocolate, 1/2 cup cream and 2 TBSP butter. It...
• I just purchased a beautiful pork leg roast (about 3 lbs.) and I don't have a...
• I'm curious. I've never had a non-stick pan that I didn't toss after 10 years...
• How do you use up pickle juice? I feel bad throwing away my brine!
• Could I just use regular couscous, rather than Ptitim, or Israeli couscous?
• If you don't have pastry flour, how do you make it?m
• What is field cress?
• Ive been trying to make my own sugar cookie recipe for a little over a year...
• I have a glass top electric stove (not induction) and I love cooking with clay...
• Hi - I prepared dried great northern beans according to the "prefered" method...
• I discovered I have food allergies and need replacements!!
• Please don't jump on me if I admit I don't have a bag of dried chickpeas in my...
• I'd like to make a savory Macaron and my idea was something along the lines of...
• It is a great year for onions in my garden and today picked some red and white...
• Have some honeycomb that didn't set. Was wondering if I could melt it down and...
• Is buckwheat actually wheat, ot is it it's own grain
• I oven roasted a large tray of beautiful tomatoes for a roasted salsa recipe....
• Found a recipe for chili using Chuck meat cut into cubes. For years I've only...
• I'm having a dinner party and planning to serve coquilles St. Jacques in...
• I'm going to make cherry scones for breakfast tomorrow and was considering...
• I was recently diagnosed with high cholesterol and high blood pressure. Does...
• I finally preserved some of my Meyer lemons a while back and am hot to try...
• I'm debating specifics like stainless steel vs. nonstick, size, and of course...
• We just bought a 10 pound grouper head at whole foods to use in making...
• Any recommendations for books about entertaining for 10+? I don't want to have...
• I need a chemist on this one, it's kinda weird. I just started cleaning some...
• I need a sort of presser cutter device, to cut my baklava into exact pieces...
• I've been asked to prepare an aspargus side dish next week for a gathering of...
• Every year I am frustrated by how hard it is to find Piglet information on...
• lately every time I make brownies there is a hard layer that forms on the top...
• Forgot to add the baking soda to my honey cake. Mixture is complete. Is it...
• My oven is broken and I wanted to make shortribs. Many recipes are started on...
• Can I keep cut-up raw butternut squash in the fridge, and if so, for how long?
• In my pursuit of making the perfect scones - was wondering whether anyone...
• How can you substitute unsweetened chocolate for bittersweet?
• I'm making pound cake in a 10" tube pan. I use Pam to grease the pan, but find...
• how do I fix this?
• Is there any way to delete and/or merge accounts? I mistakenly "signed up with...
• So many recipes call for lemon as a seasoning. I am allergic. What else can I...
• I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from...
• I want to make and freeze a lot of stock at once, will probably be using 2...
• I just bought some fresh field peas from the farmer's market, and am hulling...
• Fruit isn't even ripe and bowl/area is clean. I set out a little bowl of wine...
• Good morning, all! So, for my Valentine, I am making David Tanis's (NYT City...
• I made a big batch of lemon curd this morning and forgot to put it in the...
• I have a pâté that I made. If I want to reheat... approaches? Gentle scooping...
• Has anyone ever heard of using baking soda to de-gas beans before making ham...
• I am confused about what is considered one shallot. I know that a shallot is...
• This is the recipe RECIPE FOR: Swedish Ginger Cookies SOURCE: Sister Judy...
• I have lambs hearts what can I do with them?
• I was reading a new canning book today (Blue Chair Preserving) and the author...
• I have a 23 lb frozen turkey delivered this am. Not enough time to defrost...
• I see a lot of recipes for mini cupcakes. I don't have a mini cupcake pan,...
• A bitters?
• Superfine sugar question
• I am making a crab bisque, but it doesn't seem thick enough - how can I...
• I planned on a pear, goat cheese salad that has pomegranate arils as garnish....
• will the bottom be soggy?
• (Foreword: To clarify "potatoes" - i mean regular-potatoes plus...
• trying to make croquette potatoes but they come out soggy and horrible... Any...
• first of all ounces is a weird way of measuring potatoes. I looked up that 3...
• While on vacation last week, I feel madly in love with the "Beef Roll" I...
• I find I always overcook -- and I am never satisfied with the texture -- but I...
• Lemon loaf cake is baking and I just realized I forgot the salt. How bad is...
• I have a little potted kaffir lime tree and, wham, the limes just all...
• I have a question about step 1 on the recipe "Late Night Coffee Brined Chicken...
• Lamb is one of my favorite dinners. What is a great sauce or chutney that...
• I found a recipe that looks great for chicken and cashews. It mentions that...
• I made bagels recently using the following article on Food52:...
• I'm a teetotaler cooking a creamy mushroom soup that calls for sherry OR...
• How do you deal with bad service at a restaurant? I went out to dinner this...
• My sister replicated a recipe of mine...
• could this be made in one large dish?
• What is the real difference between a dairy thermometer and a candy...
• Two of my friends are about to become moms to twins. They've asked that in...
• i am serving shrimp in a "lobster sauce" for dinner guests tonite and would...
• Today is my husband's birthday and he asked for a huge steak. I got carried...
• Rolled Pork Shoulder (1.5kg) cooking advice pls..
• I've made egg drop soup and hot and sour soup many times, always with corn...
• do fish sausages exist in any european cuisine? If not, is there a reason why...
• I'm planning to serve smoked salmon wrapped asparagus, deviled eggs, crostini...
• Are yellow split peas the same as yellow lentils?
• How can I make a way-to-spicy chili less spicy without diluting the taste?
• Do y'all think it would be OK to substitute chunks of pork for the ground...
• I'm preparing the batter the night before and storing in the refrigerator. Is...
• Can I use milk or half and half in place of the heavy cream? Also any specific...
• Do you agree adding salt while cooking makes beans tough? Do you prefer...
• I am having trouble making hard boiled eggs that don't look ravaged when I...
• Too much hummus. Can I freeze?
• I am making cakes for my daughters birthday and want to use the Nordic ware...
• I've noticed that whenever I put my aluminum cake pan and baking sheet in the...
• How can you tell when soymilk (unsweetened) goes bad? I have some that's about...
• The cilantro pesto is made of cilantro, mint, parmesan, olive oil and walnuts...
• I have a can of chickpeas with a small dent by the top of the can. I wanted to...
• Can you make croissant dough chocolate? And how? Replace some flour with cocoa...
• Baked at 425 for 5 min then turned down temp to 350 for additional 20 min....
• This is just out of curiosity really, but why is dry yeast THE yeast in all...
• What's your fave braised chicken recipe for a dinner party, and what would you...
• from your malva pudding recipe
• I was using another recipe that is similar to the Judy bird one here on the...
• I'm going to spatchcock my turkey again this year, and plan to dry brine it...
• what can I do different, my cornbread dressing was a little gummy? The...
• Is there a difference between black & brown mustard? I have found conflicting...
• Epicurious recipe says 190F. That seems too high.
• Any suggestions for how to serve foie gras mousse? Accompaniments? Same...
• Can you freeze fresh ginger? Should you peel it first?
• This is a long shot that I'll get an answer in time, because the broccoli is...
• I bought some "Happy Mother-In-Law" spice when I was in Istanbul, just because...
• How long do potatoes last?
• I'm in the process of figuring out how to safely infuse olive oil for use both...
• ~Happy New Year!~ To start the New Year many believe eating certain foods...
• going to try making some tomorrow. any suggestions? grill/oven? would like to...
• I burned my fingers on a baking sheet. Ouch! I took ibuprofen and am icing my...
• I recently bought a small quantity of raspberries for $5 (which isn't a lot by...
• I always see sweets precubed for cooking anyhow.
• In other words, what do I ask for at the cheesemonger? ;o)
• This is probably a silly question ... but is risotto a main dish or a side...
• I make a lot of crostatas with egg wash on the dough, but there's so much egg...
• Can I use almond or coconut flour instead of rice flour?
• Last time I followed a recipe for baked oatmeal you could taste the baking...
• Q: Once you thaw a chicken and cook it,can you freeze it again?
• I'm using carrot, celery, leek, fennel, onion, shallot, garlic, thyme, bay...
• Can you make a spun sugar baskets in advance?
• We are members of a vegetable co-op and got green onions the last two weeks...
• Does anyone have any suggestions to use this product? It's a product of France...
• What tools do you have in your kitchen that you never use? What do you have...
• What sides would go with a garlicky baked shrimp dish?
• I bought a bag of rice flour yesterday to make Sasha's Salvadoran Breakfast...
• Can I cook with fresh cauliflower, even if the florets have developed some...
• Hey all, I'm (obviously) late to the overnight oats bandwagon, but want to...
• Looking for a good pie crust recipe using chicken fat as the primary fat,...
• what is the best way to freeze apples?
• Every recipe I see for quick pickles says to bring the brine to a boil...
• I'm trying to figure out my Great Grandmother's coffee cake recipe. I...
• In the past few years, many of the popular companies like Hershey's and...
• I've decided to get a blow torch when I'm in the US in the summer. How can I...
• I'm making dough for babka and it turned out really tough after I kneaded it...
• We bought 4 fresh/live rock crabs 2 days ago.. Didn't want them to die in the...
• It rises well in the oven, forms a nice crust but it is gummy and not bread...
• I'm making a quick bread that uses 1 cup of maple syrup, but I don't have that...
• Hi, I am currently living in France and I can't seem to find kale anywhere! Is...
• I'm making a Southern chicken stew (shredded chicken, chicken broth, onions,...
• Trying to make "Blender Sweet Potato Pie". The recipe does not state the...
• what does the sugar and bourbon do for the meat?
• I'm working on a recipe that calls for 1.5lb potatoes, about 1.5lb chicken,...
• We make a large amount of chocolate chip cookies, and the recipe is your basic...
• Used in batter recipe for fried chicken
• any suggestions for ways to keep my pancakes from sticking to the pan?
• I have tried putting the meringue on hot pudding and then baking it and I have...
• Any serving ideas for David L's chocolate sorbet? Making it for my brothers...
• What are good some good substitutes?
• How long do I cook a 13. lb turkey? Having Thanksgiving today due to family...
• What are the best ways to flavor homemade yogurt? I like it to be sweet and...