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• I have a very large courgette (ie a marrow) but haven't got any good ideas of...
• I use this instead of chocolate chips?
• How do I make dauphinoise potatoes? please
• A quick and easy strawberry cheesecake recipe
• How can i make peanut butter and chocolate brownie's that taste like the...
• Q:How do you make chicken puree????
• I have a lot of unsweetened baking chocolate. What's the correct ratio of...
• I don't know much about liquor! Will taste good with Scotch?
• what do i need to make a chocolate eclair and how do i make them?
• Also, is there a specific apple I should be using?
• I now have 14 people coming instead of 8, and I already got a 11 lb turkey....
• What else could I do to make my mashed potatoes better? I heat the milk and...
• My grandmother used to make these desserts that were kind of like ruggalach,...
• hello! I'm making yeast rolls from this...
• Hi there! I'm making a buttermilk chicken—planning to brine it overnight. The...
• How to cook the best meatballs with tagliatelle?
• How do you make mozzarella cheese?
• I had an Indian dish called karivepaku gobi at an Indian restaurant in USA....
• Every recipe, through the years, calls for spreading butter on the turkey and...
• When should I take my 25 pound turkey out of the freezer so I can cook it...
• How can I make a good apple cake? Every time I make it, it goes wrong.
• Is it safe to freeze homemade apple sauce?
• I've got an almost 13 lb frozen bird. I pulled it from the freezer Monday...
• If I have a wolf convection oven, should I use the convection? We have a 14...
• I made the Russ Parson recipe on a 9lb capon, and dang, it cooked fast! I have...
• Hellllp!!!
• One more - recommendations for an oven-safe/water-safe digital that has a...
• I noticed lots of food52 recipe contributors grandmother or great aunts...
• Don't know if I should ask this here, but was wondering with the holidays...
• Any suggestions on how to marinate and cook "ranch steak"? Preferably using...
• Looking for a recipe that use hard boiled eggs?
• Food safety, bread pudding
• I made the top round of a leg of lamb tonight...local meat purchased @ whole...
• Frosting is really runny and won't thicken up like butter cream frosting
• Red peppers: I have piles in the fridge. Need a tasty, easy dish (dairy free)...
• My mom has asked for salt and pepper mills for her birthday. She is particular...
• Any non Asian recipe for bitter melon(Gourd) ?
• Why do I have to chill a mousse for 8 hrs.
• I am making a crown roast of pork that calls for a 325 degree oven. It is...
• I need a quick recipe for fridge pickles
• Can I substitue skinless chicken breasts for thighs & drum sticks and still...
• What's your favorite on-line source (sources) for food stuff? I live in a...
• I have to make scalloped potatoes at 400 degrees for an hour and chicken at...
• Where are your favorite places to eat in Philadelphia?
• I tried a new recipe for pie dough and got a little heavy with the water. My...
• This is in reference to a few recipes from Alice Medrich's Flavor Flour...
• I'm planning a luncheon for diabetics and want to present a beautiful,...
• Was listening 2 harold mcgee on npr's freshair ystrdy. He said he makes...
• Best apples for pie, other than Grannies?
• Anyone with a recipe for Hubbard Squash ( soup or otherwise)?
• I need to cook a roast and turn off the oven for two hours. How do I cook my...
• Beautiful pan of golden brown baklava BUT i neglected to cut before baking....
• Help with a recipe please. I forgot to cut baklava before baking. Tips on...
• Our cocoa tree produce about 100 fruits every year,any idea how to proses or...
• I visited a friend yesterday (I'm in Florida), who showed me a backyard citrus...
• Hello, For work, we are looking for a way to top large batches of desserts...
• Is there a way to make bacon ahead of time and reheat? I'm having a crowd for...
• I made a fudge pie and the filling separated. A chocolate layer rose to the...
• Store-bought chicken broth: what are your favorite brands? I used to like...
• I recently moved to the Boulder, CO area and am wondering if it makes sense to...
• My silicone baking sheet liners are sticky - it's like there is a film...
• It is chicken, broccoli,chicken stock and cheese in a big lump with no flavor...
• Help! I volunteer in a kindergarten and do some cooking. Just learned one...
• I am looking for a recipe that an Italian friend I've lost touch with made...
• Hi there! My friends and I planned a last-minute trip (only Friday to Sunday,...
• Am making a slow-cooker Southwest Pulled Beef Brisket recipe, and cannot find...
• following my mother inlaws recipe but so far after adding all the ingredients...
• what is heavy cream? It by the milk and half and half? whippingcream? have...
• Looking for dining recommendations in Woodstock, Vermont. Anyone?
• I want to used dried black beans instead of canned. What volume of dried beans...
• Hi. Does anyone know where I could get a knife sharpened in NYC? Thanks.
• Do you know of a good online resource for converting from cups to grams -- for...
• I bought one pie bird where can I get a colored pie bird ?
• Id like to use the grill to cook burgers i've tried other methods before but...
• I know nothing about knives and am thinking of buying a set in a block. What...
• What's the most environmentally-friendly type of salmon you can buy?
• I'm getting conflicting advice on roasting chicken pieces. I want crispy skin....
• I am soaking 3/4 cup chopped dates with 3/4 cup Calvados. two hrs. About 1/3...
• What's better charcoal or gas for cooking steak?
• I'm making Harold McGee's Smoky Oven Spareribs from the NY Times. It has you...
• I'm making tiffin for lunch, butter chicken, rice, and ...? I have cucumbers...
• I started making gummy bears (3.5 ml each) and the basters that came with the...
• 2 questions: 1. I bought sesame sauce in an Asian market. Is that the same...
• For example, if I wanted to do it with Merrill's yummy cookie recipe from...
• I have a question about the ingredient "soda water" on the recipe "Raspberry...
• We brought steaks to our vacation house and we're grilling in about thirty...
• How far in advance can Summer Presents be made? My oven isn't working and I...
• Is peanut butter a condiment
• I will be feeding 14 people, and 2 of them are keto - extreme low-carb - not...
• We've had a lot of content lately, and with Piglet about to begin I just...
• The roller is a very economical $39 and the attachment is $$$. Will I regret...
• Made an egg white omelette this morning with spinach (frozen, defrosted in...
• Can I do something to make it sweeter without sacrificing the crispy skin? I...
• I have a question about the ingredient "Chocolate stout ( you'll have to drink...
• Should I only add this if the coconut is unsweetned? Why is it grey?
• if my bolognese has 2 much salt. How can I reduce/save it?
• These will be packed in syrup and processed in a hot water bath for 10...
• I want them available during the year, not just the winter holidays.
• Eggplant parmesan recipe suggests using male eggplants. Anyone have an easy...
• I'm searching some new book to add to my collection! I'm the kind of cooker...
• Hi, everyone. Has anyone eaten or heard bread with olive stone? I have...
• I've signed up for a class Nikon is giving in town in a few weeks, but before...
• I have a question about step 2 on the recipe "Suspiciously Delicious Cabbage"...
• can I replace butter for shortening in a boston cream pie recipe?
• Can I prepare this casserole a day before and bake next day?
• I'm not sure what to make for dinner tonight, but I have a roasted chicken...
• A friend has been making fresh butter and it is very exciting and I've been...
• I have a question about the recipe "Proscuttio Wrapped Chicken Stuffed w/ Feta...
• After almost 5 months living in the Usa I think is time for me to learn the...
• I am not good with roasting --beef ...or pork now that I really think of it....
• I have a big jar of apricot jam that I made and must have overcooked because...
• I need to make dinner for 8 ladies, but everything has to be prepared a few...
• Help! Goopy gnocchi! Also seems to be very potato-y. Too little flour?...
• I made the blueberry ice cream in the new NYT cookbook & there are little...
• anyone have tips on dealing with an electric oven that seems to way overheat...
• Making this chicken tofu lahksa:...
• Happy Super Bowl Weekend! Here's one... I am making Chicken Pot Pie. I was...
• I picked up a package of Lamb Shoulder Fillet, something unfamiliar to me....
• I made a walnut rosemary bread last Friday... I still have about a 1/4 of a...
• Baked brisket for 4 hours at 325 covered with foil. Tomorrow what best way to...
• I'm trying to plan out my meals for a 5-day camping trip over Memorial Day...
• Yuumy shrimp scampi for dinner tonight - kids want leftovers in their...
• Hi Picklers - I was making grapefruit curd last night and got taken away...
• I've started doing a lot of baking recently and I really love it, a lot of...
• I went to Kona Brewing Company Pub in Kona, Hawaii. I had the best salad with...
• What is the name of this Jewish bread with apples? I just bought it at...
• I have some baby spinach I was thinking of layering into a quiche. Do you...
• Looking for a gift idea for someone who loves bar-tending but already has...
• I have tried a few times making New England Clam Chowder and I cannot seem to...
• I'm looking for a buttery-wine-garlic classic mussels dish. It's my first...
• Here is the link to the product in the Shop:...
• I'm making a @doriegreenspan soup recipe that calls for 2 points star anise....
• I saw an awesome looking recipe in today's NYT Mag for a "Hazelnut and Wild...
• How to make buttermilk
• I posted a seascape painting I did. I guess I'm not allowed to use a photo off...
• Made carrot cake cupcakes (for the 100th time) and none released properly....
• Is bulgar the same as kasha?
• I do a 50/50 usually half butter and half "Crisco", help. This is a recipe is...
• I've always loved fresh lychee. Last year, I couldn't find them ANYWHERE in my...
• I want to use some almond paste that I have stored in my refrigerator for...
• Hello all, As the title says, this is my first attempt at canning (peach...
• I made about 3 liters of Rhubarb Cordial (delicious!!). I'd love to use it at...
• I am from india and i am making home made nutella. A website (where i got the...
• What dark honey is indigenous to the area around Dijon, France? I'm about to...
• I'm seeing a lot of contradicting information regarding sous vide storage...
• I got a small quantity from the farmers' market. I know you can dry them, but...
• I'm having a dinner party this weekend and I have lofty ambitions of making it...
• I don't want to spend hundreds of dollars but don't want to get shoddy tools....
• I bought some green plantains a few weeks ago planning to make patacones...
• I'm trying to carmelize onions at altitude and after almost 2 hours they will...
• This year, I've grown a lot of different dry soup peas (dry peas). I'm...
• I have 2 turkey legs left what should I do with them?
• I am dieting and have pre diebetes I eat only beans fish and salad
• I asked for a 2 pound cut, he gave it to me as four slices. I was going to...
• Found a jar of Strawberry Freezer Jam tucked way in the back of the freezer...
• can I pre-bake a quiche crust the night before making the remainder of the...
• I had a wonderful sushi last night. However, I am very new to the Eastern (and...
• Suggestions for an abundance of Poblano Peppers from my garden
• I have a large quantity of homemade tomato sauce (peeled tomatoes, garlic,...
• I'm making treats for my daughter's teachers as a holiday gift. One teacher...
• I've got a (usually brilliant) bread book (Brilliant Bread by James Morton)...
• Re: Bouquet Garni: they sell "poultry blends" at my whole foods which are the...
• Do you know the name of that Scandinavian (Swedish? Norwegian?) chocolate...
• Cooking a pork shoulder but have some lemons I need to use up. Can I throw one...
• I got boneless lamb shoulder in my meat CSA this month. It's tied with twine....
• I work in a Student Activities Center at a residential high school. We're...
• Could i serve quince with pheasant confit?
• I just cut up some small potatoes and added olive oil without thinking. I'm...
• This is not a drill! Any ideas welcome. I don't have to use both together, but...
• Any suggestions a ham bone with a little meat on it, that's full of flavor?...
• Wanting to make a new fried veal sandwich and I feel like doing something else...
• Hello, Do you have a recipe for creamed spinach?
• I used to be such a pro at scones, but now every time I make them they spread...
• Can anyone recommend a recipe for a medium chicken curry dish. I need to feed...
• can you give an opinion @ carving knife length? need 1 that will work for a lg...
• I just made ala Vodka for a party tonight - it came out a little thinner than...
• @quirkyknitgirl needs help with her cranberry sauce. It won't thicken. Tried...
• Sous vide & deep fry - is sous vide necessary to make wings tender & juicy ?...
• The article "10 Tips from One Week as a Professional Baker" is dated...
• I'm planning on serving this at Thanksgiving. can it be made ahead and...
• I am in love with the Chelsea Blue Mosser Glass cake stand and want to order...
• I have a question...where do you put a cake in the oven? on the highest shelf...
• I'm thinking about deep-frying the Turkey this year. Should I try it myself?...
• How come my italian meatballs are never tender,am I cooking them too long?
• How do I cook a 25lb turkey that is stuffed inside without it becoming to dry,...
• http://www.wsj.com/articles/SB10001424127887323894704578114852049220848
• My mac and cheese is pretty simple: elbows, béchamel, extra sharp cheddar,...
• How do u make perfect cheese sauce
• I am making a butternut squash soup (no cream) and a root vegetable...
• I'm making the truly scrumptious apple pie. What is the difference in a deep...
• This is my first ham...how do I cook it to ensure that it is moist. I will be...
• need a good recipe for chewy chocolate cookies
• Q: how to make white chocolate tablet?
• In Mario's brining video, it looks like chef does not cover whole bird....
• It's dessert for tomorrow
• Just took a 7lb turkey breast out of oven to be extra for our large crowd...
• Husband accidentally cooked turkey on convection setting - 350 for 50 minutes....