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• hey, how are everyone i am here to ask a question to all of you that i am a...
• Anyone know if this would work in a springform cake pan (or loaf pan) instead?
• Any suggestions for how to substitute the AP flour for an entirely GF flour?...
• I have same question as one of the others (saw that their query went...
• "... If you’ve never made sausage from scratch before, it’s one of those...
• I love Judy's oven fried chicken, but my oven gets to be a mess! There are so...
• Hello! I’m baking a Shio bread. I made the dough and did first fermentation....
• I’m now on my second mixer— the first one made screaming noises when being...
• I usually freeze all gift baked goods before shipping as they will defrost...
• I lived on baguettes viennoises when I was in France and I never saw anything...
• Cooking on the bone adds so much flavour, not to mention the potential to...
• I need decide the best option
• I know the ingredients are tomatoes, tomato paste, celery, carrots, sea salt,...
• I heard that its normal for cookies to be soft and that they need to harden...
• couple of weeks feel AI to you? Maybe it's my imagination but they seem off...
• Is the topping recipe sized to fit the 9 X 13" cake or the 13 X 18" one?
• how long shall I slow cook my steak
• "Hello Food Lovers, Craving delicious food? Austin is known to have some of...
• This recipe calls for garlic powder and dried onions yet doesn’t list them in...
• I use non-stick cookware. Is there a spatula, either silicone or nylon, or ?...
• If so, what would the cooking time be?
• Recipes usually call for boiling one portion milk and one portion water...
• I am at 6k ft, have a gas oven, and things just don't brown up til the bottom...
• so cut bagel and inside down in pan. got it. BUT do you flip the bagel inside...
• Hi! I want to cook this recipe...
• Is Clam Chowder seasonal? Would it be weird to serve it for Mother's Day for a...
• I was going to purchase 8.5oz bottles to make vanilla extract, but it takes...
• Do you have any rule of thumb when it comes to doubling or tripling this...
• Any issues or extra considerations if I were to substitute freshly squeezed...
• Pork butt seems a little too lean and sausages aren't turning out tender
• Best chinese food?
• In step 6 you "add the vegetables back to the pot." I assume they should be...
• I was thinking of making a quiche, but we had quiche on Wed. Any other dinner...
• I will be cooking 10 pans 13 x 20 (approximately) and can use convection or...
• The Brooklyn Dodger's lucky cake is good - I used 1T of powdered vanilla. I...
• I received a chipped plate in my order and emailed customer service to get a...
• I had planned to steam whole fish tonight, but the fish I got is too large for...
• Hi, I am looking to purchase some Serax dinnerware (Inku Scalloped) - could...
• I love the Thai Herb Broth they serve at Wow Bao in Chicago and have tried...
• I want to make a beef Wellington however I do not like mushrooms. I have an...
• How thin is “very thin?” 1/4” ish? Smaller? Does the quality of the croissant...
• I have 26 pound cans of nacho cheese that need made over. I’m hosting a nacho...
• Ojn fk=. Mj is j bn
• So it doesn't specifically say to strain the pistachios but is that what is...
• I want to bring some kind of tray-bake, or muffins or similar, to a school...
• The ingredient list calls for 1 cup/2 sticks of butter, but the steps only...
• I had bought straight sided cake pans (that were preferred by all the food...
• hi i am looking for a refrence to learn how to use food additives and...
• I remember this as a child from the ice cream shop next to our church. I can't...
• I overcooked caramel to where it is too firm (not burnt) but cracks at room...
• I want to do this this weekend (2 days away). Can you really roast the meat at...
• If you’re looking for a recipe on the web, and it’s from a blog or a small...
• Here's a new one for you: This is less a food question than it is a tax...
• The recipe says that Wondra flour is the secret ingredient for crispy skin,...
• What if I had the butcher just give me 2 chicken halves? Would that change...
• So I have a roommate that has been is (not at moment )a cook line cook they...
• After I freeze them when I thaw them out the top crust is soggy how can I make...
• These cookies look and sound delicious! What texture are they? I'm looking for...
• I have been using the same recipes for cookies for over a year. I decided to...
• You say to turn the temperature down after 20 minutes, but you don't say what...
• What to do if you like a dish or recipe here but it's incomplete & you don't...
• I know this will change the basic flavor - but am willing to try something...
• A friend has wheat intolerance - for a roast dinner I tried making them...
• Do you drain off the bacon grease before browning butter in same pan, or do...
• Can this be repaired or is it a total loss and should be discarded?
• Your image shows largish 'maters cut in 1/2 yet instructions suggest 1/2 inch...
• The recipe states "Trim the ends from the eggplant, then roll-cut into 1-inch...
• What is the difference in flavor between white, red and black quinoa?
• What can I substitute for preserved lemons?
• What do I substitute for "sour milk"?
• I've been reading a memoir by a woman who worked as a cook's helper in the...
• I love to cook, but there are some recipes that I genuinely struggle with....
• Putting this in my slow cooker for Easter on low, but the recipe I'm using is...
• I was wondering how many people this cake would serve? It does not show that...
• what size pan does the cake go into?
• Has anyone tried making the...
• I need a banana bread recipe that makes good french toast. I need one that is...
• I'm having trouble finding almond meal that is less thn $15/lb. Can I sub...
• The recipe doesn’t say to drain or not drain the beans? Or rinse?
• I recently ate a cupcake at a restaurant that had a buttercream frosting that...
• I want to use these linen towels to cover a home-made bread. I don’t want it...
• Hi! I've rarely ever used wine in cooking, so I have no idea what kind to buy...
• I’m thinking about having the kids decorate cookies at Easter as an activity...
• Is it possible to make sherry vinegar at home and if so, how? I've made...
• Some people suggest using egg whites to create clumpy granola. How many are...
• I've noticed for a long time that questions about recipes posted here that are...
• ideal internal temp of salmon? Does the rice insulate the salmon enough that...
• I left ground beef out to defrost and forgot about it. It has been out for...
• What can you substitute if you don’t like fennel? Cabbage?
• I would love to make this for some guests who are vegan and allergic to...
• I simmered cream for ice cream but it separated. Can I still use it? Any way...
• I’d love to make this but I need more info on the honey. I’ll probably try it...
• Looking for a coffee marinade for chicken breasts. Read thru this recipe...
• Hi do you need to bruise seeds or just the pods? I have seeds and the...
• Your "Food52 Sunday Digest" had a number of photos of dishes that looked...
• The chips are not visible in the photo. Are they mini chips or chopped? I...
• This recipe was in every cooking and women's magazine but I can't find it...
• I followed this guide to making pasta from scratch for the first time....
• Many thanks.
• Hi - I am beginning the slow process of thinking about a new kitchen re-do,...
• I know it’s flaky salt and dates are really sweet but that still seems like a...
• the recipe is handwritten with little actual instruction. flour, sugar and...
• I'd like to make this but want to be sure about quantities so the sauce-to-veg...
• Best way to serve them? Boiled or fried? with caviar?
• My friend's mom used to make for parties in the 80s and it was so good...you...
• My cookbook club is having a Low Country Cookout (it's cold, it's snowing, and...
• I live in Israel and there's a commonly available spread called Ikre...
• I ordered something called "salmon burger" from my grocery delivery, thinking...
• I bought a Top Sirloin Roast (already tied up) and am wondering if it is the...
• I would love to make this cake, however the tarragon I use is dried from my...
• Been looking for a coffee marinade for chicken for an espresso thenedy party....
• I would like to make Zahav's Lamb Shoulder -- for the first time. There are...
• Amazing pastry blog masterpiece I used to learn how to make Danish-has...
• Anyone using a Jura Z10 espresso coffee machine ? Is it really a great machine?
• I am not planning on precooking the rice.
• When roasting carrots and potatoes and zucchini do you put them all in the...
• They have hung in my aunt's garage for at least 40 years I will attach...
• I always seem to time the process wrong and end up baking at the oddest times...
• The photo looks like it's just an absurdly large cookie covered in cake...
• Margarine and shorting have soy or other highly processed oils
• Will a small hand mixer suffice?
• It's basically eggs, matzo meal, water and oil...
• I'm not aware of importance of poppy seeds
• Can sherry vinegar be substituted with other vinegar or anything else acidic...
• A bit random, but I have a lot of plain breadcrumbs and was wondering if...
• I have heard that using baking powder or baking soda in a yeast dough makes...
• This is the second year in that I've attempted to make palmiers from scratch....
• thank you!
• This looks absolutely delicious. Is there a substitute for Nduja in case I'm...
• If you have a recipe you like for this flour, please include it!
• I was planning on making a pork dish that I usually deglaze with red wine and...
• This calls for cornmeal and there are several from fine to medium to coarse....
• I'm wondering if there are safety issues with browning breaded chicken cutlets...
• Is the marinade only 1/4 cup yogurt (and remaining 3/4 cup yogurt for the...
• Has anyone tried baking these on a sheet pan instead of frying?
• Whats the grated item u add to the butter? Recipe only says butter garlic...
• I am making coq au vin. The chicken i bought was a little frozen. As I was...
• Hi - sadly i’m baking shortbread and i can tell the butter was too warm when i...
• I followed directions exactly 3C powdered sugar, 7T milk, etc. not at all...
• Is it better to place the chicken in the pan skin side down so it's in contact...
• I made yogurt last week using the overnight-in-warm-oven method and it worked...
• There are so many options... I want to find some of the best chocolatey easter...
• The deli sells stuffed peppers filled with uncooked beef. The bag says cook 50...
• What does it mean to dock the dough?
• Hi! When I got around to ordering this, it was gone! Will you restock? Thanks...
• In the tips, it says always add the spirits to the milk, but the recipe calls...
• You have asked the question and I also would like the answer. A to Z, not...
• i followed the recipe but the sauce never thickened. what should i have done?
• My topic would be Italian dinners
• Will I keep its flavor that long?
• in my 5 ingredient quiche, could i swap 1 cup of 1/2 and 1/2 with almond milk?
• We don’t use alcohol. Thank you.
• What is cooking cream? I get 10 different answers on Google from heavy cream,...
• I love your website! I used to have a great rosemary focaccia recipe but...
• How can I add liquid without diluting the great flavours? It's a completely...
• We dont love thyme. Is there another herb we could substitute please?
• Was by rebecca
• Is there a specific reason to create a center disc and outer ring of pastry...
• I had so many kernels that didn’t pop and do not wan to just throw away
• My husband and I love having people over for dinner because we both love to...
• Wondering if any adjustments would need to be made in terms of ingredients if...
• Please see photo. No instructions are on the packaging. Thanks!
• the original dansk variety in color and use was much more functional and fun...
• I'm looking to buy a grill pan and was intrigued by the Komin grill pan from...
• Maybe sauté them before adding?
• Can bacon be replaced with sausages or, preferably, be omitted?
• I know this is a silly question, but I just started learning how to cook and...
• Only requirement: must be *very* tasty. Thanks!
• I am not a huge fan of rosemary, are there any other suitable swaps?
• Often times we pick up valuable information, little tricks, and nuggets of...
• What do you serve with this pasta? Served with a pork chop? Garlic bread? A...
• Made this cake for culinary group of our local herb society unit. Plan on...
• Food lover
• Looking to make a day ahead, then bake after work. Bring to room temp first?
• I just find sweet potato too sweet. what can I add to them to fix this? I...
• How would I achieve 80 proof?
• Hello! Long shot here, but does anyone who lived in NYC from the 1960s onward...
• I made creamy chicken wild rice soup Thursday. I cooked it on the stove and...
• I've been commissioned to make a nut-free King Cake; also looking to add...
• Can I bake this cake in a springform pan and if so how do I prepare the pan....
• Are there any good substitutions for certain items in this recipe? Like for...
• My friends and I were in a debate as to whom was correct on this answer. Many...
• Weather here means guests won't arrive. Can I bake it tomorrow?
• I’ve been tasked with making a dinner for 8 of clams and linguine (or another...
• No credit given to Just One Cookbook? No “adapted from” noted on recipe? How...
• The batter part of this at 1/2c rice flour and 3/4c water was super thin and...
• What would you suggest as a substitute? I am a seasoned gluten-free...
• Is this supposed to be like cake or more gummy/gooey inside? Followed recipe...
• In the video you use one leek and say it is soup for 4. The recipe shows...
• Anything fun? I'm making tempura-battered fried pickle spears with a siracha...
• I have a meringue recipe that calls for 1.5 c of whites, and no use for...
• I have a note on a potato salad recipe that reads "Food52 suggests "shimming"...
• Is there a best milk substitute for this recipe for (oat? almond?)
• First tome making Portokalopita. Should it be refrigerated and how long will...
• Not strictly recipe related, but important for the cook's sanity. When I...
• Have you ever tried adding amaretto? If so, how much?! I am thinking this...
• Order #2051152
• I was in the middle of making stuffed cabbage and had a family emergency and...
• How much cream?
• I couldn't find farro at the grocery store today, and I honestly am not sure...