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- I love sesame tofu. My kids love sesame tofu. But I swear, if I serve sesame...
- There was a big bin of wrinkly, dry, almost jujube-looking little orbs at a...
- Trying to plan an heirloom recipe thanksgiving. Need to procure pickled...
- Evil IT Bug is keeping me from entering the contest. When I click on the "Add...
- I have a question about the recipe "Jim Lahey's No-Knead Pizza Dough" from...
- I want to work my way through the Jeff Hertzberg/Zoe Francois book, but my...
- i need a recipe for boneless skinless chicken thighs. to serve with mashed...
- When I press my thumb into the ball of cookie dough it cracks around the edges...
- The recipe doesn't mention any yeast but Merrill S. mentions yeast in the...
- As a relative newbie here, I have tons of recipes that need to be uploaded to...
- Hi do you know how to make traditional pie and mash with liquor?? Thanks
- I have a question about the recipe "Chicken Meatballs with Tomato-Balsamic...
- best way to go?
- Want to experience few home cooking classes in USA
- Any ideas/recipe for these 2 ingredients that do not involve pasta, a tomato...
- How long do you cook basmati brown rice
- I'm making one for Christmas Day, but today is Monday and Christmas is Sunday....
- Help! A chutney I made and canned in August now has, after maturing these...
- I am trying to to decide on a cooking magazine to subscribe to. Any opinions...
- has anyone ever made a matzo pie crust before? i'm thinking of a graham...
- could you assemble this ahead and cook later?
- I made the custard base in the morning, and stuck it in the fridge. (Dorie...
- I have a question about the ingredient "creamy peanut butter (I use Jif - do...
- Something that lasts longer ...2 months minimum. On which I can paint...
- FYI - Amazon is having a lightning deal for this book. $11.90 Only 10 minutes...
- My son has many allergies and I need to send a challah to school. I want to...
- I'm making the Lemon Pot Roast from In the Kitchen w/ a Good Appetite for our...
- new contest?
- My husband made jello with my daughter, he added some fruit and it hasn't set...
- What is the "reaction" I'm trying to avoid when instructed to use a...
- Recipe calls for potato flour. Any substitutes?
- Planning on making for NY Eve and would like to prep as much in advance as...
- I just read that if fresh produce sits on the shelf for two to three days it...
- My work is having a picnic and there is a dessert contest. Right now forecasts...
- We'll be out during the day so I'll make the ragu in advance and then heat it...
- I'm doing some research on sharpening knives and wanted to get the input of...
- Cajun cornbread dressing--can either prepare and refrigerate and add eggs and...
- and boiled it to the jelly state and I got quince syrup. What did I do wrong?...
- Hi just wondering if anyone can help me. Made a batch of Italian meringue as I...
- If I make fresh pasta, how long do I cook it in boiling water to al dente?
- I loved to bake squash for my baby but he has reached the stage were he wants...
- Hello! Is it possible to make polenta (a couple hours) ahead of time and...
- for example, listing the amount of butter or any ingredient I need, how hot...
- I'm trying to see if it is worth the cost. It comes with a mezzaluna
- I have cracked the code for posting a recipe, but I seem to have magically...
- The recipe that I used calls for baking powder and baking soda, so the dough...
- On my end, the content is no longer centered/feels pushed much too far to the...
- My favorite Lebanese restaurant has products that they sell retail through a...
- What can I do with this gorgeous seafood mousse? How else can I cook it? In...
- bread, or a.p. flour ? cinnamon roll emergency, !!!!!!!!!!!!!!!!!!!!!!!!!!!!!
- I'm making chicken curry and the recipe calls for ginger powder and I thought...
- Does anyone have any websites/books/resources for learning to cook ahead of...
- We are thinking open faced pork sandwiches for the main part of the dish. Need...
- I'm severely lactose intolerant to cows milk and tried using almond milk for...
- ( smoothies - blender-making ) -- be creative!! best smoothie-like meal or...
- I recently made some bar cookies and let them cool in their pan. They ended...
- Making this rice pudding recipe -...
- I have a freezer with many bags of frozen tilapia, flounder and cod filets. If...
- Have you heard about using gelatin to stabilize croquettes (to be deep fried)?...
- Why is kiwi fuzzy?
- For those of you who've been down this road, what works? What doesn't? I'm...
- No directions were given. How long, at what temp until what candy stage do I...
- i bought a tube of harissa and used just a little bit. now how do i store...
- Why would I choose one over the other? Please explain the difference[s] in...
- I am throwing a birthday party that is all about bubbles (champagne, cava,...
- I am making a Chinese-style steamed bun and the dough is on its first rise...
- I wanna make an apple pie can you tell me a easy way?
- This Friday is the anniversary of the Hindenburg disaster (1937) and a friend...
- I am newly addicted to foodpickle
- when an egg white is whipped (say for making macarons) how many cups does it...
- I made the New York Times Creamy Mac and Cheese recipe and the sauce curdled....
- Does it make any difference if I run my garlic through a press instead of...
- II have been salivating over the idea of this since I read that foodpickle...
- Will I wish I'd gone for the larger one? I never make more than two loaves of...
- How many days in advance can you peel potatoes for mashed potatoes
- I normally purchase dried black beans from the bulk bin at my coop so I am...
- I found limaquats on sale at the store, got a little bucket of them and ponder...
- I'm going through food processor withdrawal. Any word on when replacement...
- I just received my first pressure cooker as a gift. I know I can make beans...
- baking-preventing raised top pie crusts
- What are preserved lemons supposed to taste like? I made a batch 3 weeks...
- I design custom cookies that are hand decorated. Occassionally a day after the...
- This past Sunday I found blackberries on sale for a buck a pint. I bought 8. I...
- I have an already cooked ham for tonight (14 lbs). The instructions say to...
- Hello all, I'm working on a raspberry pie recipe, and today was the first...
- Does anyone know of a healthy crock pot???
- I have people coming to dinner tonight and need to know how to rescue the crab...
- I wanted to make brownies but I don't have any flour or chocolate in the...
- I'm here with our good friend on our Thanksgiving Palooza,and she has a...
- Any ideas for using up a can of sweetened condemsed milk, , aside from dulche...
- Please don't tell my grandma, but her spaetzle recipe's giving me a...
- Any beer experts out there? I have a brisket recipe that calls for Belgian...
- as the title says
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- I made genoise sponge for Christmas. It looked perfect in the oven but when it...
- What is meant by "fresh ham" in this recipe? If you go to the butcher and ask...
- Quiche
- I was on vacation in Italy at a cooking school. We were taught to make hand...
- how many eggs for a sponge cake 3 or 4 please x
- I had incredible bread, apparently the Swiss Health Bread from a NYC bakery,...
- I have three 2lb or so lamb roasts. I've put them in to defrost yesterday AM...
- I'm expecting company tomorrow and wish to serve it hot, sparing prepping...
- No question here just a tip for making meatballs. I mix up my ingredients and...
- How long can I keep pastry cream in the fridge before using?
- Anybody have a clever way to use up 5 egg yolks? I'm using the whites in a...
- I don't have a Dutch oven so I would like to know what should I use to braise...
- I have a question about the ingredient "• 5 spring onions, white and green...
- I have a question about the ingredient "Wondra Flour" on the recipe "KFC:...
- is it too early to cook my stuffing and candied sweet potatoes for Thursday?...
- My wife is a fish and meat specialist for...
- I just acquired some particularly oxidized (and in some cases, rusted) old...
- When making pumpkin puree for baked goods (esp bread) is there a difference of...
- I was looking at various tantalizing Thai desserts tonight, and I came across...
- I have a question about step 1 on the recipe "Smoky Fried Chickpeas" from...
- I need to bring some thing sweet to work and it has to incluede lemons
- We like all kinds of bread but after living in the UK the past year, American...
- I want to give this as a gift in a mason jar. How long will it last in the...
- So I have at last entered the exalted ranks of cooks who have dared the...
- So I bought a jar of cornichons at trader joes, sort of on impulse. I've had...
- Is butter specific to all bread mixes?
- What's the best way to remove seeds from jack o lantern guts?
- I recently found an amazing gluten free flour recipe from another blog I like....
- With grilling season in full swing, I've been cooking a lot of flank steak. A...
- I cooked a “no need to thaw” 6.3 lb bonein frozen turkey breast in a cooking...
- What are some ways you use tomato jam? I definitely want to try this recipe!
- I have been looking into expanding my Staub collection, and wondering if...
- I have a question about step 1 on the recipe "Green Beans with Apricots and...
- How can I get my home-roasted chickpeas to be as crunchy as those you purchase...
- I'm joining some friends for Thanksgiving, and despite all my protesting and...
- Conducting a little poll here: What are your favorite Italian cookbooks?
- We just adopted a rescue puppy last night and he needs a name! He's white with...
- I'm making an Indian lamb curry, and I'm looking for something fresh, light,...
- I pulled my turkey out of the oven to check it and it was already at...
- I will be in Providence Rhode Island for a whole week! I went on Chowhound.com...
- I'm attempting a nectarine/jalapeno jam tonight without pectin. No recipe to...
- Is everything OK?
- I have my grandmother's recipe for cake doughnuts. I would like to bake them...
- The dinner party is for 10 people. I'm the vegan, therefore need a fool proof...
- Many beurre blanc recipes call for adding between 1/2 and 1 tsp of lemon juice...
- After bringing it to a boil, could I move it to a slow-cooker for the long...
- Richo is the brand. Squid cured with surimi,chili, sugar, S&P,flour. The flat...
- Hi, I've been wanting to make sticky buns, so I decided to try tonight, I have...
- A while back I posted about ideas to round out my students brunch. Well, the...
- A bowl of Red and the Meatball recipe featured I have been all over these...
- I'm a young foodie and just want to know the best tips that more experienced...
- Seems like a silly question, but when a recipe calls for ice water, does that...
- Many recipes call for egg whites, but then I have egg yolks sitting in the...
- A cherry tart recipe calls for Kirsch (cherry eau-de-vie). Can cherry heering...
- I really want to try my hand at making my own corn tortillas. From what I've...
- I got a bag of Trader Joe's Sprouted Rice, which is a blend of sprouted brown...
- More advanced than foodnetwork, I'm interested in advanced and ethnic food
- I have a question about the recipe "Olive-Oil-Poached Swordfish and Tomatoes...
- How do I search for users? Is this function still available? I hope so.
- I swear I posted this earlier today, but I don't see it, so here goes again:...
- i cooked a whole lot of mung beans yesterday. Now I'm hoping to get your ideas...
- If I were to oven-dry my tomatoes and pack them in olive oil, would I need to...
- I have white chips instead of baking chocolate bars and would like to use them...
- Piglet 2018 seems to have stalled out, or I am looking in the wrong place for...
- I have a question about step 3 on the recipe "Griddled Polenta Cakes with...
- Flaky, multiple layers
- I'm planning to try out Melissa Clark's (counterfeit/inauthentic/call it what...
- Hi, I am curious if I can use my Le Creuset Goose Pot (which will hold an...
- Hi -- My go-to short rib recipes (and most of my braising recipes in general)...
- We are entertaining our vegan friends this weekend. I'm in a panic as to what...
- I want to serve poached salmon for a dinner party. Since I will also have...
- We love love love the Bacon Jam from Kayb! I think this would make fantastic...
- Can I line the tart pan with aluminum foil instead of parchment paper?
- 4 cans of Campbell's chunky chile
- I just harvested some Portabella's and would like to make use of the stems....
- I'm afraid this is going to turn out to be a disaster first time I've tried...
- I volunteer at a local food pantry and with a group that gleans excess fruits...
- Dear Food Nerds/Friends, I'm helping a friend put together a post-war menu...
- It's a foodnetwork recipe for Tuscan Turkey Roulade. I debone the creature,...
- @ruhlman @Food52 @Food52Hotline Is heckling allowed? https://t.co/l6AfPSmtan
- 2 hour time limit
- How would you make this using frozen spinach in the filling? Thank you! ;o)
- Is it ok to refrigerate a Swiss meringue buttercream frosting overnight? Any...
- I am steaming whole artichokes for dinner tonight and wanted to make extras...
- I have a question about the ingredient "blanched almonds" on the recipe "Meyer...
- I have a question about the ingredient "sriracha (either purchased or...
- Can I make haystacks in the crockpot layering peanuts then morsels?
- Looking for good spices to my blueberry pie. Not brand of spice, but spice...
- I'm having 9 for Christmas Day dinner steaks. I'd love to make a sauce the day...
- It looks and smells amazing, but I'm not sure what to do with it. Should I...
- is there actually a significant difference between white bread and whole wheat...
- I usually put out a mix of sweet and savory dishes including some fruit scones...
- does anyone have a good vegetarian dashi recipe? or cook's notes on making...
- I'm trying to make crumpets soon...
- A new bag of raw cocao nibs smells like vinegar. Has it gone bad? Can I use...
- High altitude adjustments
- I put too much pepper flakes in the dish I was making and it turn out too...
- I have acquired a crock pot. I have read that slow cooking destroys the...
- I have been making croissants for my very small business almost every week for...
- What has happened to the July contest: Your Best Recipe Inspired By Somewhere...
- I am trying to cook a turkey,and they say put the turkey in a removable rival...
- Basic question I know: will roast chunks of sweet potatoes in the oven. How...
- I made a chowder w/ unhomogenized milk and it boiled. Now it's clumpy. Can I...
- I anticipate having leftover homemade gnudi. Can I reheat it? If so, what's...
- I just got some nice organic fillo dough and am having trouble deciding what...
- I'm hosting a bridal dinner (we all work retail so a bachelorette brunch...