Sitemap / Hotline Questions

• I also would like to follow a recipe that I found for a French roast, which...
• 18 kids & families from 4-7 pm. Please send ideas for easy fall appetizers to...
• I have 5 beautiful fresh leeks that I want to use for dinner tonight, but I do...
• I have bought a cloche for baking bread but have yet to get that dark crusty...
• I very rarely have luck wih baking with yeast. What is the best kid to buy?...
• In honor of Mother's Day (Sunday, May 10th) next month, we'd love to hear some...
• Hi all, I'm turning to you for some guidance. I am having a dinner party for a...
• My email is [email protected]. Thank you.
• Its hard to filter thru what is the latest post vs. the older ones.
• made some ghee yesterday from my homemade cultured butter (thanks to my farmer...
• My neighbor went fishing yesterday and brought us a couple of pounds of...
• Hello everyone! I made some brioche by chefsteps website's recipe. I...
• For mac and cheese
• The old fashioned kind that was served with cream cheese. Thanks!
• I've hit a creative wall with my grilling. Having a few people over tomorrow,...
• I'm cooking a beef stew tomorrow in slow cooker. Got any decent recipes for it?
• We tried a silicone baking sheet to protect the glass cooktop from scratches...
• I am making Filipino lumpia and wanted to double the recipe. I doubled...
• Recipe includes short ribs, Dijon mustard, lemon juice, garlic, onions, salt...
• I am making hundreds of truffles to give as party favors at my wedding. I can...
• Homemade granola recipes? I'm looking for recipes that aren't loaded with...
• Im tired of seeing the usual baked zitis and salads... am I the only one? I...
• I have a question about the recipe "Preserved Lemon Aioli" from amanda.
• Living overseas on government housing; the gas oven thermo-something or other...
• i'm mixing a soaker for Struan bread and it calls for 3 tablespoons polenta......
• https://www.walmart.com/ip/Polar-Sliced-Shiitake-Mushrooms-4-oz/10322707...
• I don't have a meat thermometer! How can you tell if a pork loin is done? (in...
• Whats a quick recipe to make pizza?
• what would you like? I've sent our coffee, chocolate, wine, citrus, a whole...
• What is fish sauce?
• That is, soft enough for someone who has had wisdom teeth pulled? I am...
• My family does a pre-Thanksgiving pie event and I am always looking for...
• I have a question about step 5 on the recipe "Sensory overload, AKA: homage to...
• 50 guests - 13 kids, 37 adults Appetizers A. 200 pieces mini eggrolls...
• I have cauliflower, eggs, cheese, and limited time - this is screaming...
• help! my brisket recipe calls for baking for 1.5 hrs for 5 lb piece of meat....
• What is the spiciest špice?
• I canned several pounds of strawberries today, using grandma's cold method (...
• I brought back several bunches of sour, fresh grapes from a Persian store in...
• In my attempts to waste nothing I find myself staring at a pot of braising...
• I was making Alice Mendrich's chocolate chip cookies, which has you melt the...
• Anyone have a good recipe for fake blood? Looking for something not too...
• I'm looking for a recipe with arugula.
• I could not find any fregola anywhere! What would you sub - orzo or Israeli...
• I'm ready to invest in a good chef's knife. I'm told Wusthof is one of the...
• What's a good milk substitute to make chai with? Soymilk appears to curdle on...
• Since I am now into to flambe and its spectacular effects and tastes - a new...
• I want to make a multi tiered choux tower with different sizes choux and i...
• Hi I was wondering what the uses of chinese cooking wine is? And does it...
• I have a recipe that calls for using a "flame tamer" for an earthenware pot on...
• ANY RECIPES? Thanks!!!!!
• Ned recipe for a vegan cold rice salad.im using ruby red jasmine rice.thanks.
• Can someone explain the difference in the "color" of miso paste to me? I was...
• Any advice would be much appreciated!
• If I am eating cornbread plain, I like it somewhat sweet and dense. It...
• What is my best option? To break it down into pieces and roast? At what temp?...
• Inspired by a comment on another thread, I'm curious about what great tips you...
• I was heating up my candy melts in the microwave first for a minute, then i...
• If It is the day before Thanksgiving and I need to cook the turkey in the next...
• So I had some cream skimmed from a gallon of local raw milk sitting in a...
• Is there a way to make a homemade froyo base that actually tastes like the...
• I have a question about the ingredient "dried chickpeas, rinsed well and...
• Made Whoopers-flavored cupcakes for my son's 21st birthday but the recipe made...
• I followed a Martha Stewart recipe for biscotti. It was minimal, had no butter...
• How do you wash green leafy veggies
• Hi. I'm trying to find recipes that are named after professions, especially...
• Does it matter what kind of mayo is used? Regular, Reduced Fat, Mayo with...
• Making Osso bucco today for the first time (on the stovetop). I was planning...
• I could do with a pork mince recipe that doesn't mean meatballs hamburgers or...
• I'm thinking of adding another dessert for a potluck. I have 4 3.5 ozbars of...
• When I was very little, a long time ago, my Mennonite aunt use to make this...
• My boyfriend used to make stuffing with Kellogs crutettes. They no longer make...
• I have been searching for years for pork marrow bones for human consumption....
• I am making a dip that is almost entirely artichoke based (not an...
• hi, how do I make chicken tikka masala like the restaurants, I've tried...
• A friend just gave my husband some yellowtail that was caught two days ago. I...
• I have a question about the recipe "Rustic Cherry Tart with Almond Ice Cream"...
• Same falafel place as part 1 also serves an eggplant salad topping for their...
• As written it sounds like one is to reserve the mixture with eggs. I have...
• i am cooking for about 100 people. We will provide: mac/cheese, potatoes &...
• I have had this problem before in trying to saute flounder or sole filets....
• I thought I saw small plates on this site with drawings of sheep on them. Not...
• How do you make flapjacks?! MAKE IT STOP. THIS IS NOT A RECIPE DATABASE!
• Any thoughts on the use of frozen scallops as opposed to fresh. I've had...
• Can anyone suggest a recipe or strategies for preparing cinnamon rolls the...
• peeled and mashed bananas on sunday. got interrupted, covered bowl with...
• If a frozen basted turkey already contains 9.5% solution : slat sugar broth =...
• Our company is hosting a January healthy event for our customers and we wanted...
• I have a question about step 3 on the recipe "Cherry Tomato Spread" from...
• Bon Appetit recently profiled a beautiful blue dolsot bowl which I would love...
• I am not going to get too crazy, I just want to mess around with my flavors...
• Late in the recipe it says to add preserved lemons; does it mean the pulp too.
• Help! Making Burnt Caramel Pudding. No vanilla bean. How to sub vanilla, if...
• why cut off the bread crusts when making bread crumbs?
• What is the best iPhone app for creating, maintaining, updating, etc. grocery...
• Thawed yesterday in cold water changed the water and flipped it every 30...
• i've decided on a quinoa salad that's not too deep and hearty (the lightness...
• Hello Food 52, I have a student in my school that can not have gluten, dairy,...
• I made this last week with Jif and it was amazing. Today, I inadvertently...
• I have a question about the recipe "Homemade Cranberry Lemon Granola Bars"...
• do you have a best cookbooks of the year contest? If so, where is that list...
• Regarding fried milk cream
• I'm not sure if this is the right place to ask, but is there a way to edit...
• I have been researching yogurt. I think Bulgarian style yogurt is the best...
• Or is there one?
• I was hoping to make the black bean and orange peel edamame, although the...
• How do I cook quinoa?
• I promised my husband I'd make tamales tonight which requires pulled pork. I...
• Why in some frosting recipes does it call for a little bit of shortening along...
• I am hosting a baby shower with 50 attendees this weekend and today is the...
• I love green beans but felt like the flavors just collapsed. Did I add too...
• I made turkey stock the day after Thanksgiving, froze it and decided to make...
• How do I sear scallops
• I need to cook a work-related dinner for about 25 people I've never met...
• I am making a chocolate mousse today, but have decided to do blue the recipe....
• I made the Chinese Style Honey Hoisin Sticky Ribs this weekend, and thought...
• I have a question about the ingredient "granulated sugar" on the recipe...
• After I let it cool for about 15 mins., when I turned it over to release the...
• Two months ago I asked the question "What to do with vegetable leavings i.e....
• I'm hosting a housewarming this weekend and feeding about 35 people. For some...
• Alright, I'm throwing a New Year's Eve Party. I plan on roasting a pig(s) for...
• I was trying to use a blender but im afraid its too old to do the job and now...
• When I try to enter my email and password, I keep getting a message that the...
• There used to be a "search" section in the foodpickle section to look for...
• All the recipes say to fill cupcake tins 2/3 full. This may seem like a dumb...
• I have a question about the ingredient "Quinoa" on the recipe "Quinoa and Kale...
• Next weekend I'll be in Phoenix for one night only, and would love a...
• What would be your dinner party menu to celebrate her 100th birthday?
• I will shortly use a handmade cotton ivory lace tablecloth, cotton, that my...
• I do not remember how many minutes per pound and at what degrees to cook my...
• I've never baked with persimmons--though I love them in their natural...
• Hi! I have seen that Floating Islands (poached meringue in crème anglaise) can...
• I have a pizza stone but am never able to get the pizza onto it when the over...
• I have a leftover poking pie, pecan pie and apple pie. I'm worried about the...
• Imake a lot of almond Roca toffee. I accidentally left out the baking soda in...
• Can you use the entire preserved lemon or is it just the colored rind?
• What are differences in taste between different color quinoa?
• Want to make Cotechino con lenticchie, what kind of sausage can I use, do not...
• I'm making a cake for a co-worker's wife's birthday. My plan is to make...
• Would appreciate recommendations on web sites that do a good job of explaining...
• I found a recipe for my slow cooker - Spaghetti Squash & Meatballs in a Slow...
• I raised my children during to bottled food era- I do not have a collection to...
• good alcoholic hot cider recipes?
• With autumn coming soon, what is your favorite fall recipe you can't wait to...
• Hi. Looking for a really good recommendation for gluten-free chinese cuisine...
• Any baking book I've read talks about how important it is to properly weigh...
• can i make mashed potatoes with russet potatoes?
• I own a two quart saucepan and a 10 inch saute pan in copper, and may (just...
• I've just relocated to Bali and have not been able to source any cream or half...
• I have a question about step 7 on the recipe "Maldon Pumpkin Cream Cheese...
• I have a question about step 2 on the recipe "Golden Onion Tart with Gruyère...
• What can I do with my green tomatoes other than fry them in a pan? Oven-fry...
• I have 9 pounds of leaf lard, its refrigerated at the moment but am afraid it...
• Instead of the huge bird, I'm making a turkey breast rolled with herbs for...
• Vitamix 5200 first try - baaaaaad Help!
• I know, it's 2014 and not 1984. But several quiches are my assignment....
• what’s the minimum amount of time a strata would need to soak in the fridge?...
• How do you make the best pickled onions?
• I have always loved soft boiled eggs, but I am desperate to master the...
• I am left alone at home with only red lentils, salt, red pepper, tumeric, and...
• I have a question about step 4 on the recipe "Sweet Potato Gnocchi with...
• I have two huge (16-18") king crab legs and nothing big enough to put them in!
• I would much prefer to grill in August then turn on my oven, can someone help...
• Batali does the latter but I really don't like blanching- waste of energy,...
• I click the "save recipe" button and it says the recipe is saved, but when I...
• I was just wondering about the best brand of cake tin to use? There are so...
• Ok, so my 5 year old daughter wants a rainbow birthday cake with each layer a...
• A friend asked me to bring cornbread to her son's graduation party. Can sheet...
• I have both books but I haven't felt inspired to cook from either yet, unlike...
• I'm making gingerbread. I want to use some crystallized ginger (not in syrup)...
• I have a question about step 3 on the recipe "Door County Cherry Bounce" from...
• What is a substitute for cream of tarter
• Cookie recipe includes: 2/3 C sesame seeds, 1/3 C each soy flour, whole wheat...
• I have a question about step 2 on the recipe "Banana Bread" from merrill. It...
• I have a question about the ingredient "extra virgin olive oil, several cups"...
• I'm going to cook a Thai style rice noodle stir fry with asparagus and...
• Hope I can word this question right :) When we go out for Thai food there is...
• A tip i heard was to leave the cake mix after you add the frosting in it in...
• Are dried herbs best for the rub? How deep should the skin piercings be?
• I am confused about the recipe. Should I form the dough and slice into 3/8...
• My family doesn't like olives, and there are several recipes that I cook that...
• Here's the link to the recipe:...
• Need an idea for a dessert for tonight, 4 people, venison roast dinner, 1...
• How about the lemon and icing sugar one? Or is the egg white royal icing...
• I'm roasting a duck and am at the last stage (browning). The duck didn't give...
• Has anyone ever built a smoker out of their charcoal grill? Any advice?
• What herbs would be a great alternative for the bread pudding?
• I have a question about step 2 on the recipe "Tartine Bakery's Lemon Cream"...
• i used an immersion blender to blend my cooked, peeled yukon gold mashed...
• I have a question about the ingredient "Harissa" on the recipe "Moroccan...
• any good recipes for cous cous, please
• I'm having major drama/frustration with my granite counter tops! I have so...
• I'm thinking cilantro, of which a boatload (that's only a slight exaggeration)...
• Making toffee
• I have a huge bowl of squash "coins". Not sure what to do with it to make...
• I am baking my first order of cakes on Thursday and the previous supplier to...
• I made a mistake when shopping and bought a boneless turkey roast with white...
• can I prep scones day before and bake on day of brunch? Will the cream cheese...
• I am just looking for different points of view used in some people's cooking?
• How long should I cook a 30 pound stuffed turkey? Is there a better rule of...