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• I'm curious if anyone knows the shelf life of dried bonito flakes? I bought a...
• Hi there - I don't always have time to make a homemade chicken or veal stock -...
• Recently read an article that posed this scenario. You have survived an...
• Hi All, I made some homemade chicken stock for the first time the other...
• Need help with a shrimp recipe. While on vacation in St Martin I had a shrimp...
• Having a dinner party and trying to plan ahead
• I believe there is a specific word for when you are basting something with...
• Are macarons gluten free?
• I'm trying to decide if I should splurge on a Staub Dutch Oven or a Cocotte....
• Made incredible pomegranate cranberry sauce for Thanksgiving and have about a...
• I have several dishes that bake at 350 and one that bakes at 400, and I'm...
• I froze some fresh brussels sprouts a month or so ago. Now, I'd like to roast...
• I am moving into a new house, and it has an electric stove, which I have...
• Also, what is it? I'm vegan so I want to know if it's ok for me to eat
• Preferably available in NYC.
• I am planning a fathers day brunch for my dad and uncle so there will be a...
• I made meatballs and brasciole last night. They're in the fridge. I want to...
• Can I free blue cheese crumbles? If so, what the best method? Multiple...
• If I baked muffins that looked like that, I'd consider it a failed bake - and...
• Any ideas? (Beyond sandwiches)
• I have a question about the ingredient "yellow-orange tomatoes, cored and...
• We made a 1/2 ton of mincemeat, contains cooked beef, apples, raisins,...
• So today i bought a 50 lb bag of flour at Costco for my myriad upcoming baking...
• Per the Recipe below, How do you make beet purée, from uncooked fresh red...
• I have a jar of the Williams Sonoma mushroom and another of the beef...
• Want to make a marble birthday cake using the batters from my favorite...
• somehow got roped into cooking - assumed breast would be easier. any guidance...
• Hi. I am making Mac and cheese and the recipe calls for a little dry mustard....
• I have about 10 extra jalapenos at home - starting to turn red and wrinkly....
• I would like to serve oeuf a la neige at an upcoming dinner party for six. Is...
• I apologize if this got posted twice, but I could not find my original post....
• they turned out yummy...just a lot of them stuck to the paper cases they were...
• Is it possible to make sautéed potatoes with dried rosemary, or is fresh the...
• Caught a sale at Whole Foods and ended up with 2 half gallons of unsweetened...
• What do people know about Laughing Bird farmed shrimp? I bought some once,...
• I am going to make mousse, please also help with making, should i add the agar...
• i'm having a party in a month so i want to have less work by preparing and...
• Does my turkey need to be completely covered by the brine? Is it OK if the top...
• What kind of wood chips should I use for the indoor hot-smoking method used in...
• Here is the recipe...
• I've got a potato salad recipe I want to try that calls for 2 tablespoons of...
• I'm interested in learning about Cuban cuisine, can anyone recommend THE...
• I'm making it for fish tacos.
• Do most vegans eat sugar or not? Is this a heated topic amongst vegans, or is...
• I regularly have "accidents" when baking pies - what can I do to avoid drips...
• I just cut into ginger and there is a blue ring on its perimeter. Is this safe...
• Does anyone have tips for packaging, shipping, and gifting cookies for the...
• A 25lb turkey, how long will it take to thaw? many thanks
• A friend is bringing me some kaffir lime leaves from her home garden. How can...
• I would love to have a non-stick skillet or saute pan that can go into the...
• I am trying to make a copycat recipe of Whole Foods' Seeduction Bread - I have...
• I am taking chicken soup with the noodles separate to a potluck. How do I...
• Too firm & I wanted more custard, I used too much bread, what can I do to make...
• We made home made organic yeast rolls from Bobs Red Mill Unbleached Organic...
• My linzer cookie recipe suggests I chill the dough for at least two hours. If...
• I hate to just toss them and this seems to happen to me frequently. I thought...
• Unexpectedly, our kitchen is gutted. There was a secret leak under the...
• Has anyone tried churning a double batch of ice cream in the KA ice cream...
• I'd love recommendations for a toaster oven. I literally burned mine up by...
• Bought a big jar from that famous Muffuletta sandwich place in New Orleans,...
• My friend loves cream pies but is lactose intolerant - is there anything I can...
• http://www.food52.com/recipes/12027_aioliroasted_potatoes -- Suggested...
• I want to get a new rolling pin. I would use it for pies and cookies. Do I...
• Tasked with a seafood appetizer for a potluck party, requiring minimal...
• I'm allergic to almonds and a few cake recipes call for almond paste. What...
• Would this cake work as a bundt cake if I doubled the recipe? I've made this...
• I have a question about freezing the eggplant from the recipe "Eggplant...
• I'd love to know why this recipe specifically calls for a cast iron pan. I've...
• I have a question about step 3 on the recipe "Sicilian-Style Swordfish" from...
• Best way to pebble your Parmesan?
• Long story short I bought a pomegranate a couple of months ago and kept it in...
• Need 1 and 1/3 cups and only have 2/3 cup milk
• I have a recipe that requires to bake a soup (because it has bread on top) and...
• Making dinner last night, I used about 1/2 of a roll of phyllo dough but left...
• My induction cooktop insists that I remove pans after cooking. I have some...
• I am making a slow roasted pork roast with apples and onions. The recipe does...
• Like the classic steak and bearnaise, however looking to use some tarragon...
• How much sugar to sweeten unsweetened chocolate? Ok, so I accidentally bought...
• How to cook couscous
• Hello everyone. I recently bought a jar of honey-preserved nuts (pistachios,...
• Why is the first one only a chopper/grinder and the second a full fledged food...
• I'm making veggie lasagna with mushrooms. Some recipes add them raw. Some add...
• Help! I have 2 packages of short ribs as pictured. I have never made short...
• The curry recipe I'm using is calling for coconut water but I don't have any....
• I’m in love with the wooden spoons, but I’m left handed and the corner spoon...
• I made the Tartine recipe of pastry cream heating milk, adding eggs,...
• Is it okay to use eggs with a blood spot in general and in baking? I usually...
• I want to make Jeni's Salty Caramel Ice Cream for a dinner party this...
• I am making 7 layer rainbow cookies and need a substitute for almond paste....
• My husband bought a tub of monster cookie dough from a school fundraiser. I...
• When subbing almond milk for milk, I always get a drier and tougher outcome,...
• I have a bumper crop of jalapeno peppers this summer - more than I can...
• Twice now, I have made Smitten Kitchens whole grain cinnamon swirl bread, and...
• i used the smitten kitchen recipe
• My Maine man caught a 3-4 lb togue this afternoon. Togue is also known as lake...
• I baked these very buttery cakes in copper colored foil cupcake liners and...
• I just watched the video on Amanda and Merril making the red pepper confit and...
• I left a bowl of black beans soaking in water on my counter. Meant to cook...
• Is yucca root the same as taro root? Do I need to par cook it first before I...
• Does the crust need to be baked a bit before adding the filling?
• My boyfriend's parents sent us a beef brisket from his favorite barbecue place...
• Not the one that's performed the best or the one that's the most popular...
• I am making a chowder that calls for two cups (!) of heavy cream, along with...
• It says you should refrigerate after opening on the box. My mom doesn't and I...
• does anyone know, or have a recipe for a quiche filling that doesn't involve...
• I was wondering if you treat Le Creuset cast iron the same way you would...
• Does anyone have any homemade pop tart recipes that can actually be toasted?...
• How many days in advance do you roast beets for a salad? Any tips? Thanks
• Can you substitute nori for kombu in miso broth? Or should I just make it with...
• How do I cook barley, quinoa, other whole grains in a rice cooker? I have a...
• I am cooking my turkey on the lowest rack level of my oven, with the roasting...
• Getting ready to order some high quality grits online. They have white and...
• I just flew back from Alaska with 14 pounds of Halibut filets. What should I...
• Does anyone have suggestions for appetizers to serve before paella?
• I have a question about the recipe "Spring Pea and Ricotta Torte with Lemon...
• God I hope so. It's like having Carrie Bradshaw inflicted on you over and over...
• Has anyone tried freezing this toast? I often whip up a big batch of pancakes...
• I have a question about the ingredient "buttermilk" on the recipe "Horseradish...
• Would you consider adding New Year's Day to your list of Holidays for purposes...
• How far in advance can I make Banana Bread? How do I keep it fresh? Here's the...
• I want to purchase either a crockpot or instapot for beans. Most important...
• Has anyone tried to sous vide in an instant pot? Can I do Salmon this way?
• I have half a jar of refrigerated Sarabeth's jam that I use in a Lottie+Doof...
• I want to make chicken liver pate. I notice that the majority of recipes call...
• The Pound Ridge Lobsterfest is fast approaching and my annual pie baking...
• I’m looking for suggestions for a cookbook to cook from this winter for fun....
• some recipes say just s&p meat; others say to flour and s&p meat. What is...
• My grandmother used to make something she called "raisin...
• I have a box of avocados that I can't finish before they go bad. Do they...
• Can I use buttermilk instead? And sorry one other question, can I omit the...
• signed up to test Korean Crepinettes, need a quick answer to where to find...
• My olive oil turned a little cloudy. Is that bad? I just opened the bottle a...
• I have 15 pounds of pork baby back ribs, membrane off, and cut into 4, half...
• We made peach butter two weeks ago. When you're finished processing your...
• I see lots of recipes for deep frying chicken and other items that use...
• Any tips / findings during our cooking discovery and adventure! let me start...
• They are pre-packaged gnocchi that only take about 3 minutes to cook anyways,...
• Ideally with a hot water crust?
• I'm making a simple pork and rice bowl for dinner tonight, and am trying to...
• to make citrus marmalade, is it necessary to remove the membrane encasing each...
• Greetings! Are there cameras that Food52 recommends for food photography?...
• I bought a buttercup squash for the first time. I had planned on cutting in...
• It stays mainly watery and when it looks like it might thicken, it will split...
• My mother in law made raspberry/current jam or jelly but I think she...
• I picked up a couple stalks of rhubarb at the farmers market and am trying to...
• How do you make fish baked in salt?
• I'm hosting a birthday gathering at a local brewery tomorrow for my friend &...
• I'm baking a "snickers" birthday cake. I usually do cupcakes but I love the...
• Does anyone know a place to buy glazed red cherries, preferably in lower...
• New braces are an invitation to eat large amounts of ice cream (which I am OK...
• I have a question about step 3 on the recipe "Pommes Dauphinoise (Potatoes au...
• How do I reheat a precooked eggplant parm? Also if I realize I undersauced it...
• Recipe calls for 3/4 cup of cider
• I bought some young ginger from the farmer's market. Besides pickling it, does...
• I make my own and any leftovers i stick in the fridge. Any idea how long it...
• New here. I'm making brunch tomorrow for some folks who do not eat eggs. One...
• Roast was covered the whole time on the calender carry it and nobody ever...
• Post with wooden dish scrub brushes
• Should ghee be stored in the refrigerator?
• I am stuck with several baskets of green bell peppers, as my pepper plants...
• picked up a braised steak by mistake dnt have a casserole dish to cook it what...
• Our family is going to be joined by a foreign exchange student from Korea...
• I'm steaming a few lobsters this week and I'm in need of some suggestions for...
• Thanks!
• Many years ago I had a recipe for meatloaf that included soda crackers and...
• Once topped with the whipped cream has anyone put back in refrigerator to...
• I'm having thanksgiving today... don't ask. I have a 19 pound turkey, which I...
• I've had the same jar for a year. At what point should I toss it?
• I was going out of town and had a nice package of fresh asparagus in the...
• So, what should I do with the remaining 2/3d? I don't need to make bread (as I...
• I'm making a caramel-pecan-apricot tart for a dinner party this weekend....
• I want to cut carbs out in the evening, what can I substitute them for?
• In cheese sauce for macaroni and cheese
• My chili recipe calls for chuck eye roast, which seems quite specific. I'm...
• Profiteroles they always stick i have tryed grease proof paper, tin foil and...
• I am making Whoopie pies and have been to 6 different stores in search of...
• I made Francois Payard's flourless chocolate walnut recipe and it was...
• My peppers have been in the oven for 45 minutes but they haven't blackened, I...
• Help! I'm trying to make a cake that starts by creaming butter and sugar...
• my daughter has voluntered to make my roasted vegetable medley as a side...
• I have a lot of garlic and want to use it to make infused olive oil
• I just bought 2 lbs of fresh purple figs, I wondered if anyone has a great...
• Usually eat them on toast or pizza but trying to eat less carbs. Any other...
• My husband's birthday is coming up and he loves Trappist beer (Chimay, Orval,...
• It can't be too labor intensive as I'm working long hours in the office all...
• I'm loving my sprouts and have been cooking them in my steamer, which is good,...
• I'm using it in a recipe for Maple Chipotle Pulled Pork and Beans that calls...
• Hi everyone, I'm making BA's cranberry and cornmeal upside down cake for...
• I'm making a couple of cakes that require chocolate glazes (think...
• Sorry meant tosaybreast. URGENT: Cook10 lb turkey breast at 350 for how long?...
• I am creating a meatloaf using Low fat hamburger, ground pork, eggs, tomatoe...
• I want to make a mint cream cheese for a cheesecake. I was hoping to soak the...
• Should I plan to simmer a bit longer? Add more/less salt/lemon juice/spices?...
• I prepped 4 1/2 cups of strawberries with 2 1/3 cups sugar on Wed. I had been...
• I bought a large package of red miso paste this week for a noodle soup recipe,...
• So is the current contest only open to US citizens? And is only one...
• sauces, corn dogs
• I have a bunch of home grown birds eye chillies and would like a tobasco style...
• Too much liquid?