Sitemap / Hotline Questions

• Hey! Anyone having whole wheat flour honey oatmeal crispy cookies recipe? I...
• For longer prep steps, such as proofing bread overnight, salting/brining meat...
• I traveled to France about a year ago, and know that Laduree and/or Fauchon...
• what is a good recipe for red peppers that does not involve cooking them with...
• I have at least two or three pints of heavy cream leftover from making caramel...
• I got a 12" x 3" Fat Daddio springform pan recently and am trying to figure...
• What's a pluot?
• I have a great recipe for Guinness chocolate cake that I've been using to make...
• I'm making hot pepper jelly, and it looks like I may not have added enough...
• Weird question...One family member likes the skin that forms on the top of...
• I have several 15 inch long beef chuck roasts. These are too long for my Le...
• For the first time all season, I did not sell out of bread at the Farmers...
• I've been inspired by the comments of another user who has been encouraging a...
• My sister hosts Christmas but she has the world's smallest kitchen so while I...
• If I don't have apple cider vinegar to make pickled carrots, can I use a white...
• I received an unexpected bounty of fresh-picked Japanese eggplant last night....
• There seem to be two kinds of scone: the cake-y, soft, and sweet variety, and...
• When a scone recipe reads "knead dough briefly" I am confused as too how much...
• I have some whey draining from the curds. How can I bulk it up to create an...
• Any recommendations for a good mail-order food gift?
• Help. I have a pint and a half of double cream to use. Says it can't be...
• I have some leftover, and not sure how much longer it will last...
• What would I have to change re: time and temp?
• how do you judge the size of a turkey for a thanksgiving dinner?
• I just found a 2.2 lb package of this fine flour in my pantry and want to use...
• I'm in charge of the desserts for Christmas in my family, but I'm working...
• It is about two gallons and I don't want to waste it by throwing it out. If...
• Something new after decades of cooking: A dark gray substance on the walls of...
• I've recently started making my popcorn on the stove, and one of the reasons I...
• I made a ravioli filling with butternut squash and ricotta cheese, but it's...
• Help! I accidentally left my soup out on the counter last night. It was...
• I have leftover bones and skins from deboning chicken thighs. Going to use the...
• Hi all, I've been doing more canning lately, which I am LOVING. Mostly, I've...
• Can't find anything like it online, can't stop thinking about it!
• I have a question about step 1 on the recipe "Spring Macaron" from...
• Hi! I am planning to make Amanda's almond cake and the recipe calls for four...
• It's been in my fridge for about a month, unopened in the past 3 weeks. Within...
• The veggies are delicious but are pretty one with the chicken fat at this...
• Love the new design! The bolder print, the larger font - wonderful! Thank...
• These mangos are huge, gorgeous, and smell flavorful, but it's all a farce....
• I signed up to bring a green salad and I am not coming up with anything...
• I think my garlic may have gotten a little too brown prior to adding in the...
• I want to make something a bit comforting for two. But don't have a game plan...
• Hi, I have a jar of pasta sauce and a box of fusilli. What can I do to jazz...
• I'm catering a small cookout gathering (30 people) in May, and wanted to do a...
• I've never used Sumac before, honestly. I have a good friend who uses it in...
• No matter how hard I try, I can't seem to get the taste and flavor of the...
• Making a salad of frisée lettuce, poached egg, crispy pancetta and truffle...
• I've developed a latte habit, and I'd like the ability to make them at home to...
• Any favorite brands/producers to recommend? Thanks!
• I'm looking to purchase a new, great-quality chef's knife. Any recommendations?
• Do any of you have a recommendation for a blender that you absolutely love?...
• Store was out of all blue baking decor.
• I have baked this and other cakes many times, and have had this happen only a...
• I am able to use: Half slab of pork Summer leeks Mushrooms Preserved...
• I just found a recipe for buttermilk pie and would like to try it. But I've...
• Why do my pie crusts slide down? I pierce the crust fully, and whether I...
• I had a tart disaster recently; perhaps the community can help me figure out...
• I am making cinnamon rolls for Mother's Day. Can I make them today (up until...
• Banana bread with cake flour
• Jar with a tight lid and store it in my spice cub board. After several months...
• Please no pies... Make sure it is a dessert, though.
• When poaching chicken, why does the recipe say "simmer with pan partially...
• I do not like ricotta so can I use yogurt instead
• 2 questions about the cinnamon chocolate tart with pecan crust: a) How do you...
• 1tsp glycerine is part of the cake mix (gluten free recipe) so not sure...
• 1st mistake.. I forgot to allow the sugar / butter mixture to cool before...
• 1) At the time I got the Hotline app, I wasn't able to log in for some...
• Would love to make my own. I know what is in it but not sure of proportions or...
• I tried the master recipe for gluten free bread. It went well but when we...
• Years back, I seem to recall finding--and enjoying--a recipe for chocolate...
• Your all time favorite christmas cookie that you could eat everyday.
• I think I may have goofed up when making the filling for Emma Laperreque's...
• I made a Ranch Dressing with Buttermilk and Sour cream base using fresh Garlic...
• Silly question, I know.
• A small amount of sediment has formed and the vinegar has darkened.
• or would it be better to compose the pudding and freeze it....
• The buns are from the exact same batch of dough. Proofing time was different.
• I'm planning on giving a lot of homemade food gifts for Christmas this year,...
• I have a lovely, large oregano plant and am looking for ideas-appetizers,...
• I have a question about the ingredient "sea salt" on the recipe "Chewy Sugar...
• Sometimes the vinegar I have on hand has gone cloudy or a skin has formed...
• This should be simple: How do I soften hardened brown sugar?
• My wife pre-made an apple pie last weekend and froze it. The filling and the...
• On Sunday afternoons I make a large batch of something that is then used as my...
• I have a question about step 6 on the recipe "Butter And Herb Roast Turkey"...
• This is the recipe I want to use: 4 – 5 pound pork loin roast (but I have a...
• i'm making turkey, oyster stuffing, root vegetable gratin, brussels and salad....
• I have been eyeing the recipe for sour cream dinner rolls...
• What can i make with bread. Cheese. Beans. Salad cream & Chicken?
• It's about the size of a small golfball and I've kept it refrigerated. How can...
• My boyfriend loves pickles/pickled vegetables, so I thought a good...
• I have been using apple cider syrup in place of some sugar when canning. (I...
• I have a bunch that I must cook tonight while it is still fresh!
• i have searched for it on my saved recipes and in food 52 recipe finder, can't...
• I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from...
• I am growing chives and surprisingly they sprouted beautiful purple flowers....
• The chive flowers are pretty much gone by--I used a lot of them in salads and...
• I opened a can two nights ago and put the unused portion in a plastic...
• I have a question about step 3 on the recipe "Whole Baked Fish in Sea Salt...
• I'm making the Wishbone Chicken tonight. I thought I recalled the recipe...
• Made coq a vin for 12 and want to know best way to reheat.. it’s in a double...
• I have an unopened pint of it and it expires in 3 days. I am also going out of...
• Recipe calls for 3 pounds of chicken breast, skinned and boned. Do they mean...
• I have a question about step 1 on the recipe "Individual Sweet Potato Gratins...
• So I know it's possible to substitute buttermilk with sour cream in a cake...
• There's always leftover buttermilk. Can it be frozen and re-used?
• I have a question about the ingredient "granulated sugar + more for sprinkling...
• How do you put eager guests to work once they arrive? Any recipe...
• I am making pasta with shrimp in garlic sauce for Christmas Eve for 12...
• Hello! For semolina & water-based pasta doughs for shapes like orichette...
• I'm doing a meatball app recipe that calls for apricot preserves for the...
• I plan on making Ina Garten's Vodka Pasta for a party of 80 people (half...
• I know that when you eat ceviche, it's cooked by the juices you apply to the...
• Is it safe to frost cupcakes w/ cream cheese frosting & leave them out until...
• i need a good (really good) pasta sauce recipe. thanks!
• I fried my meatballs, took them out, fried my garlic and put in my tomatoes...
• hi! i just finished cooking my tomato sauce, and i need to take me and my son...
• I'm always getting invited to mid-week potlucks, and since I don't usually...
• If baked in springform pans and made into a two-layer cake, will the final...
• I am baking a tower cake, using 2 x 8" 2 x6 4 x4 pans. I have individually...
• There was an interesting story in the New York Times' Dining section this week...
• Hi all, Going on a trip to Indonesia! woooo! We'll be in Jakarta and Bali,...
• Last year, we bought a Deni ice cream maker. We've used it several times, and...
• We will have a place to stay with a kitchen, so any ideas for shopping and...
• Preparing for a last-minute weekend trip to Newport. Would love some...
• The cake was featured recently; the recipe was a re-print as it originally...
• I've heard rumors of hanging up fresh, thinly-sliced mango in a kitchen and...
• I added the champagne vinegar (2:2:2 recipe of vinegar/sugar/berries) today....
• I have a question about the ingredient "pint fresh raspberries, rinsed" on the...
• If it takes two hours to steam pot barley, how long to steam whole grain...
• I'm making a chocolate frosting that calls for dutch processed cocoa powder...
• Just got a pint of kumquats and want to make them last a while. Would love to...
• I am looking for a good cookbook that makes use of herbs and/or spices. I am...
• Hey all, I've been looking around for a good website that has quality spices...
• I am about to embark on a 7 week stay in rural Uganda. I'll be cooking the...
• I just got back from a vacation in Chile and brought back with me a bag of...
• I'm looking for something a bit more inspiring than the usual 'cook from...
• I'm making half of cake recipe, the full version of which calls for 3 eggs....
• I have been whipping eggs and sugar for an hour and have come to the...
• Ok, so I need shallots and realized I didn't have any!!! AHHHH! What can I use...
• Hi! I tried making these but even after they were refrigerated for 5 hours,...
• I'm making the stuffing on Saturday, it's now Wednesday. I have the challah...
• I know the soft squishy ones are obviously bad, but I am throwing out maybe...
• I'm looking for a good protein powder for my morning smoothies. Problem: I'm...
• The wood counter top I have is too yellow (see photo). I'd like to replace it...
• To deal with the huge influx of cherry tomatoes, I have been slow roasting...
• I got a delivery from my CSA of the smallish, narrow carrots and popped them...
• I tried some homemade healthy(er) mozzarella sticks today. Baked instead of...
• What can I use to brush on my loaves before baking? It needs to be vegan....
• If I'm baking a simple bread but I don't need it until later, could I let it...
• We're having a party at work. I have one person who has a nut allergy, and...
• I made a brine in this saucepan earlier today, letting it cool within the pan...
• How long does mozzarella curd keep in the refrigerator?
• I got a bag of dark chocolate almond barkTHINS for a gift but don't love...
• I keep thinking some sort of melted cheese sandwiches but I'm obviously...
• I am trying to recreate my favorite thanksgiving side, a mashed butternut...
• This is somewhat in line with Pierino's question about guilty pleasures, but...
• SOS! She has made the recipe for 20 years with great success. Even trying...
• I slow roasted a pork shoulder in hoison and ginger a few days ago, and served...
• Guava glut - A CSA windfall... For the last 2 shares, my CSA box has...
• I picked up some Lemon Pickle from a store today. It is made in Egypt by...
• My family is moving there next month, and I'd appreciate any recommendations....
• there are a mess of field peas in my CSA box. They need to be shelled and then...
• My friend gave me eggs from his chickens he raises in his backyard, what is...
• I'm wondering which rice packs the biggest healthy punch, so I can use it in...
• What are your tricks for keeping brown sugar soft?
• Trying to upload a photo of a recipe and keep getting an error message..."too...
• We want to make authentic japanese ramen at home, the noodles, the broth, the...
• I am planning on making puff pastry for the first time, and accidentally...
• No matter how hard I try, I can't seem to get the taste and flavor of the...
• I am bringing a green salad to a brunch tomorrow. Host is serving ham,...
• I have some thinly sliced rib eye marinading now. (Soy, ginger, sesame oil,...
• My book group is reading Murakami and I'd like to prepare a Japanese inspired...
• It was made with fresno chilies, I remember that and it was awesome. Your new...
• 52's recent Tart Contest has me thinking alot more about pies and tarts.and,...
• 25 pounds turkey
• 1 month countdown to Turkey,
• I'm a vegetarian and will be cooking dinner for 6 this weekend. Does anyone...
• I have friends who stick ALL their produce in the fridge. What is the proper...
• I'm a selective eater (no pork, no beef), a few friends are vegetarian, and...
• I am making Chicken with Sauteed Pears and Rosemary Sauce (from Epicurious,...
• I made the Zahav genius hummus last night, then accidentally left it out, in a...
• I'm of the "let's see what happens" camp, but a more sensible friend of mine...
• I am baking bread for a friend who is vegan. Are there any substitutes for egg...
• Thanks for your email about not meeting year-end expectations for 2018. Don't...
• sorry I meant 255 not 225ml
• I had some ground clove in a plastic container and when i came back to it some...
• Made a dessert that required cream and have about a cup left. Would like to...
• I am having difficulty uploading a previously added recipe to the current...
• help!!! I am driving myself insane with trying to decide between a breville...
• I have to make shortbread cookies placed in cellophane bags to be put in...
• I've seen recipes for chocolate ice pops that call for whole milk and adding...
• What are some good choices for a vegetarian picnic (for two...)? Fall produce...
• I'm having friends over and serving this short rib ragu...
• How much of the scape do you use? I've tried using them in the past and I do...
• I know to look for tight, firm skins with no cracks, but lately I've ended up...