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• I made a recipe for brandies kumquats, poaching the kumquats in simple syrup,...
• I've always skipped over bread recipes that didn't require kneading because...
• Hi, does anyone have experience cooking with sheep milk ricotta? Want to make...
• I am testing different praline recipes for wedding favors. The latest recipe...
• Is pottery made in Portugal regulated for heavy metals and chemical toxins...
• My friend Dot's son just smoked a bunch of fresh trout today on his home-made...
• I am preparing the stew a day ahead of the dinner party and want to reheat...
• Is Bird's eye chili can substitute for Chiltepin pepper?For a Mexican recipe...
• I'm trying to make crackers from this recipe:...
• Food52 pop up shop
• (I tried to post this earlier but had to make an account so excuse me if this...
• I am making it for students I work with and am using the kitchen in the...
• I am planning to make the cake for my 9 yrs old son's birthday next Saturday...
• It's your worst nightmare, but do you have any tips for saving an overcooked...
• i am cooking a little chicken i put it in at 5:30 pm and the oven is on 400...
• Hey guys! I’m looking to finally take the leap into home deep frying. I...
• I am a mother of 2 kids. My husband is back in college. Yes, we are tight in...
• even more important, in a note the contributor corrects "sugar" to "powdered...
• I currently have quite possibly one of the worst colds I have ever had, the...
• Just wondering. I bought some commercial cream cheese to use in that recipe,...
• Lime Meltaway is essentially shortbread, with lime juice/zest. I creamed 1 c...
• Is it possible to bake this sour cream cake in small gift-sized loaf pans...
• I'd like to turn these dried chickpeas I've got into chickpea flour, so ......
• Like a party favor! Our last holiday entertaining tip for the iPad app!...
• I’m cooking baby back ribs for the first time. I used a dry rub and cooked in...
• lovesitc's question about alternate uses for spring roll or wonton wraps, got...
• I am making a cheesecake, and I want a peach mirror glaze top. I don't have...
• I bought a bright orange,( with some green) pumpkin with deep ridges yesterday...
• Ayo- love seaweed salad, but I'm not sure what types are commonly used. Would...
• I tried using alum, at the suggestion of a well-known preserving-food...
• I have almost every other type of vinegar. I need 1 cup.
• I want to make a cake which has like a pink color in it..i have never prepared...
• brining: how to adjust brining technique for kosher chicken/turkey which has...
• How long can this stay at room temp?
• After a preserved lemon making marathon one cold night last winter, I have...
• I'm looking for some recipes that can be made ahead of time to take on a trip...
• I have a question about the ingredient "dried guajillo chiles" on the recipe...
• I am cooking braised short ribs and recipe calls for beef stock, is using beef...
• My plan was to cook the cranberries down until they get jammy, cool, fold puff...
• Hi - I'm looking for an authentic Philly cheese steak sauce recipe. I've found...
• Hi! I used to buy almonds in bulk from Costco but I've since lost my...
• Remember the old sausage and velvetta spread on the mini breads? We also used...
• I've been seasoning my cast iron pan with olive oil before but I ran out. Is...
• My father is ill, had surgery and now in rehab. Underweight. I am going to...
• I have a question about step 5 on the recipe "Cherry and amaranth dessert...
• I made florentine lace cookies and mistakenly placed them on the dull side of...
• This recipe calls for drumstick and thighs to be cooked in the oven at 425 for...
• my fridge doesn't keep lettuce crisp. Help!!
• I used a recipe that uses sugar, honey, and egg white for my nougat. It came...
• Hi folks any idea where I can find beef cheeks in the DC area? Would like to...
• Making pumpkin pie and daughters are allergic to cinnamon. My recipe calls...
• I'm making a Barzcz for my Polish In-laws. I want to serve the broth with...
• I have noticed stains (even when I just brown things) before that have...
• I picked up a large bag for a great bargain price. I would be grateful for...
• I need a recipe for soft, slightly sweet rolls for pulled pork sandwiches....
• Any tips on making the Scottish dessert, cranachan? Can I assemble it in...
• I am re- inventing my Curry Party Mix recipe with some healthier dry...
• I have a lot of perfectly ripe figs from the tree in my yard. I have eaten...
• I bought some cereal cream...
• I am using my mother's recipe that I have used for at least 25 years. No...
• What is your best trick for removing the "fishy" smell from your house ?
• I never seem to use an entire bunch of cilantro. I use a handful, throw it...
• Can you freeze leftover cooked quinoa with good results?
• I made the harissa recipe over the weekend. Quite delicious. Trying to find...
• What can I do to make them edible? They are cut fairly thin, and were...
• I candied several cups of of frozen sour cherries and ended up with a lot of...
• I've tried twice to make the buttered rum cream pie in the Four & Twenty...
• We had some rust on our cast iron skillet, so my boyfriend followed...
• My friend went to Thailand and brought me back a bag labelled "Saffron" that...
• My beekeeper friend gave me a jar of buckwheat honey that I don't want to...
• I need lunch for the 13 kids on the team, plus 26 adults and who knows how...
• I am tired of my lemon, olive oil emulsion dressing... Any good salad...
• I've butterflied it open and removed the guts, spine and pin bones. Head is...
• I am the very definition of newbie baker and will be baking a cake for my...
• What is your favorite coffee and where do you buy your beans?
• I love ricotta but have a whey sensitivity. Wondering if there’s an equivalent...
• Homemade mayo
• What is a good wine pairing for chicken enchiladas verdes?
• I have some old tomatillos that I husked and left in a bowl on the dining...
• Any ideas?
• I'm making homemade chicken nuggets by putting some chicken breast and some...
• In a recipe for jam that will be canned, which calls for Bartlett pears, can I...
• should butter be liquified? how long to cool for? I'm following a recipe that...
• I just received a Marcato pasta maker as a gift and I'm so excited to start...
• I want to serve some cookies next Sunday, but I can only bake on Wednesday....
• I'm getting lime basil in my CSA next week. no earthly idea what I will do...
• Is soy good for you
• I just created my first sourdough starter. I'm still in the initial days of...
• The are full of seeds (sesame, flax) and rice - very crunchy. What holds them...
• What can I use to replace honey in a bread recipe? Suggestions foodpickle...
• I'm making a traditional Taiwanese cookie, and the recipe calls for pastry...
• What can I do next time to insure tender chicken?
• Does whole foods carry smoked sea salt
• I have a small amount of frangipane leftover from making bostock. Would love...
• Helll! I fully baked and beautifully glazed a 10 lb. smoked bone-in ham last...
• Calling all candy makers. I'm planning on making toffee for the first time....
• I was planning on making meatloaf this week. Then I saw a recipe for Chorizo...
• What can I serve to an elegant crowd when I have prepared chili unknowingly!?
• I recently made macarons for the first time. They tasted great but the...
• I ran out of vanilla extract and put the dough in the refrigerator until I can...
• at the same asian market that i got my galangal i bought a small tray of shiso...
• I had never heard of this until seeing various recipes here stating authentic...
• Just picked up some fresh Wahoo and am trying to decide whether to grill it or...
• I cooked lentils for a recipe and didn't use all. Will they be ok to use a...
• I would like to make Smitten Kitchens Mushroom Lasagna two days before...
• Are there any UK brands of mince pies or mincemeat that do NOT contain vinegar...
• I made a batch of pickles last year with cucumbers that were a little too old,...
• help can I substitute milk for cream in a vodka sauce... unfortunately is is...
• Has everyone just used plain sardines in Olive oil or the smoked Sardines?
• Is there a toaster oven out there that makes really good toast? My husband...
• What are the popular Indian casual dishes find in American restaurants or home
• I'm intrigued by a recipe I saw recently on The Splendid Table website, so I...
• The recipe, spiced cranberry bundt cake (Bon appetit) calls for 3/4 cup almond...
• Can I use ultra pasteurized goat milk for making fresh goat cheese?
• In the past, some of my traditional holiday cookie doughs -- Lebkuchen, orange...
• This might useful for some on the east coast that might experience power...
• why is creame fraiche healthier than double cream?
• making mostarda, found mustard oil at a specialty store nearby but it's not...
• I've been cooking an Indian recipe for chicken in cashew sauce and something's...
• Can I roast vegetables the day or night before? If so, how best to reheat them...
• I'm making a broccoli slaw and the recipe calls for miso paste, which I'm flat...
• Making a lemon pound cake with plain pound cake recipe.
• My garden is full off tomato cilantro and peppers. I want to make a huge batch...
• I'm looking for something that can be baked tonight and served on Tuesday. Not...
• My husband is a diabetic, we keep his levels low, but it is difficult to do so...
• It says bake for 20 minutes on the hot baking sheet when pouring the sticky...
• Thinking of making a potato kugel for Passover. Your favorite recipe would be...
• the ingredients. I wonder if the pectin interferes with the cultures making...
• Hi everyone :) Which buttermilk is best for fried chicken? Cultured Milk...
• I make a lot of homemade nut butter. When I get to the bottom of the jar, the...
• I have a question about the ingredient "1/4 cup hazelnuts" on the recipe...
• I remember when I was growing up that English muffins has a particular taste....
• If I peel, cut, prep kohlrabi in advance of serving, how long will it stay...
• I am making beef stew, and a few other items that contain mushrooms (cooked)....
• Sorry for not being clear. I want to know how long to cook the meat in the...
• Last time I cooked roast chicken the cavity still had blood in it although the...
• what is the difference between Organic and Hormone Free? Want to buy some milk...
• I'm enjoying your new cookbook, A New Way to Dinner. Can you suggest a sub...
• What makes a cake suitable for a Bundt pan? I know there are specific...
• I have two questions about the recipe "Shrimp Biryani (Indian Shrimp and...
• I used the meat from a pork shoulder for carnitas--now I have a bone with a...
• A friend of mine was just diagnosed w/ liver cancer and he is on a strict low...
• Millet in bread?
• How long does Pecorino Romano cheese when grated in olive oil stay fresh on...
• Not way downtown and decently priced.
• Anyone have a good recipe for making ginger beer from scratch? I would like...
• I have a question about the ingredient "smoked paprika" on the recipe "Smoky...
• Crazy August rain has made this a banner year for foraging--I have 10 pounds...
• I made a red pepper sauce, put it in the freezer for 3 months in one of this...
• i don't like the taste of the milky part of cream style corn-tastes like sour...
• Just wondering if you're supposed to use salted or unsalted butter. And also...
• What's your favorite yellow (or vanilla) cake recipe? There are so many great...
• It's mostly bone
• I've made...
• I have never tried either Bok Choy or Napa Cabbage. My DH bought Bok Choy for...
• Do you start your mornings with a quick meditation (if so, which apps do you...
• I was planning on making a curry that called for lamb shoulder, but none of...
• Just bought a Lodge. The sticker doesn't indicate whether or not the pan is...
• What should I use instead? Thank you. ;o)
• I have a favorite recipe...
• I've been reading about a project called "Soylent" the so called perfect,...
• It's meant to accompany some pan seared foie-gras. It's about 1/2 a cup of...
• Hey people-who-are-cooking-on-Thanksgiving: don't forget about foodpickle --...
• I have heard that salting hamburgers should always(!) be done after forming...
• what's a tag?
• I plan to wrap these once they are completely cool, to freeze them for future...
• Just polished off a pound of heavenly fresh Maine shrimp, briefly boiled and...
• A friend of my father-in-law wrote to me: "I have a question that I hope she...
• I have been eyeing Mallika's recipe Tomato Curry Sauce...
• I want to make this recipe, but I'm not sure if "wholemeal flour" in England...
• Must be very easy and quick to make or preferably something I can pick up at a...
• Just wondering, is it no longer legal to buy lung in the US/Canada any more?...
• rump roast was sired an baked. now to tough to eat . would simmering it in BBQ...
• Dressing to serve 125 people for ramen noodle salad
• Deciding if I should spread them on cookie sheet and bake for awhile or add a...
• 1) How does a recipe become a Community Pick? 2) What do the pie-shaped...
• How can I cook store and reheat hollandaise sauce over a couple of days
• How long does unfiltered vinegar last? I bought some in Sept. and can see the...
• Does anyone have an air fryer or can recommend a brand? I am trying to decide...
• Hi, I made yogurt overnight in a yogotherm incubate. The yogurt smelled...
• I'm having a (super casual) party tomorrow night for some vegetarians. I'm...
• The problem: one 8 ounce bone-in pork chop, and two people need dinner. No...
• I made macarons yesterday. I got the pied or foot to come out perfectly, but...
• What's the relationship between cranberries and cranberry beans?
• I'm craving a good read. Unfortunately, I find a lot of food writing to be...
• My German mother-in-law gave me the recipe for the icing that goes on her...
• My recipe currently has applesauce, banana, olive oil and yogurt, all...
• Help! I ran out of flour for making Russian Birashkees. For making the dough,...
• I have a question about step 1 on the recipe "Sweet & Savory Tomato Jam" from...
• How do I know if garlic is fresh? NYC has notoriously bad produce (it seems).
• Super easy and delicious recipe - 2 cups heavy cream and a cup of Nutella. I...
• Did you use skinless boneless chicken breast?
• Maybe some of the Foodies here will have a suggestion for this- Id like to put...
• Have been soaking chick peas in water in the fridge for 3-4 days - sort of...
• I have marinated chicken in italian dressing and want to bread it with italian...
• anyone know how to jury rig a bundt pan?? I know I've got one somewhere, but...
• Do you have a favorite brand of butter? If so, why do you consider it to be...
• Hi all, I'm hosting a dinner party at the weekend for some really foodie...