Sitemap / Hotline Questions

• The recipe template on this site looks nice, something similar that could be...
• I'm planning to make the lamb meatballs:...
• i just made a huge badge of elderflower cordial, so i need some recipe ideas...
• I can't seem to get the right consistency of a sweet light crispy pastry to...
• Any suggestions for a side dish to bring to a holiday office party? Best if it...
• I have a question about step 3 on the recipe "CHOCOLATE CARAMELIZED ORANGE...
• I have some boiled bamboo shoots I got from Singapore and I am running of...
• I accidentally put the grands biscuits raw under the gravy in my biscuits and...
• I have a question about the recipe "Norma's Eggnog" from The Internet Cooking...
• where in the world can I find a melon baller that is not spot welded?
• I have a question about the recipe "Serrano Ham and Manchego Croquetas with...
• What's your go-to all-butter pastry crust recipe? This is for a savory...
• I see recipes where they are peeled and some where they are not - is it...
• How can I access a video that A & M produced a few weeks ago? It was the very...
• I have a question about step 6 on the recipe "Double Caramel Vanilla Bean...
• http://www.food52.com/recipes/142_summer_corn_chowder. While using fresh corn...
• about 5 minutes after i put my lemon pound cake in the oven i discovered the 4...
• Thanks for the speedy answer to my question, foodpickle...I feel much more...
• I would like to serve Herb Risotto for Xmas buffet but it always seems to get...
• Anyone know of an online source to translate a couple of my recipes into...
• How do I make cheesecake on a stove instead of in the oven under 45 minutes?
• Is it ok to substitute a food mill with a food processor to prepare a...
• I am looking for recommendations for Chrismas Eve dessert. The issue is that...
• ...crust was pricked and chilled prior to baking. Pie weights were used. The...
• How do I make tomato and basil soup?
• Hi. Sounds wonderful. Can cornmeal be used or must it say polenta. If using...
• For braised short ribs will 'sliced beef ribs' work as well as 'beef short...
• I made a test batch of candied cranberries for a thanksgiving snack and they...
• We just purchased a aeropess coffee device. Do you have one? What else can...
• I have a question about empanadas. Sandra Gutierrez has a great recipe in the...
• There will be one opening soon near me. I was wondering if any 52ers have any...
• I made some the other day and have a lot of the filling left over. I don't...
• I was thinking of putting them in a pie or crostata (may not be enough for a...
• I keep getting an error message that the photo is too large. I changed the...
• How do I access my saved recipes on the FOOD 52 website? I can't fine the...
• Would love to know where you stand on this. (I make all of our bread, so I...
• my tamarind paste concentrate has become hard and i suppose dried out. do you...
• About 8pm lastnight to today 3:30pm
• I'm making Gluten Free Fried Chicken and I'm having problems getting the...
• I have a question about the recipe "Sunday Pork Ragu" from cookinginvictoria.
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• I don't want to leave this cake out all night—it'll get dry!—but I also can't...
• I usually pulse liver through and no one can tell, just adds richness. If this...
• An astute 52er was cooking lentils recently and decided to deviate from the...
• Still have no idea what i'm going to be making for thanksgiving, HELP! Lol. I...
• Are dented cans dangerous?
• I recently bought my first brand new cast iron skillet. After I seasoned it...
• what is the best way of making fresh grapefruit juice on a regular basis?
• Like everyone this week,Im juggling time & space. I have no available freezer...
• I have a ton of plums. I don't necessarily love to snack on them, but I was...
• Baking, vegan
• I'm cooking for a friend who is recovering from surgery and her husband and...
• Reading a 1972 Ann Seranne book. She consistently directs the cook to soak...
• I have a large 21 inch gas grill (Ducane) and I want to cook my turkey (about...
• I have a few rinds of Parmesan in my freezer and am wondering if it's OK, or...
• One guest (of four) needs low/no salt. Do you have ideas about menus that...
• Thanks so much, everyone. ;o)
• I just had a tuna-rice-veg casserole for breakfast (I'm with SusanW on this -...
• I have 2 boxes of whole foods 365 chicken stock in my fridge. They are between...
• My daughter is 16 and has had to eliminate wheat. We have always made food...
• Has anyone made it before? Any comments/reviews? Need to know if this is worth...
• Adding rhubarb to Amanda's peach tart. Suggestions on ratios of rhubarb,...
• I need some advice. One of my favorite recipes is Melissa Clark's roasted...
• I've got some supermarket-grade chunked pork shoulder. How should I prepare it?
• Thanks so much, everyone! ;o)
• I'm making a salt crusted fish. Can I prepare it and cover the fish in the...
• I served some disappointingly sandy asparagus a couple of days ago and would...
• I used the "send me a message" feature to email two other Food52 cooks early...
• It looks to be in great shape but are older pressure cookers safe?
• When I was a little girl I used to have coffee and cookies for...
• I have made pork/venison sausage the last two years but it seems to be tough....
• How does one cut the fennel for this salad? I'd appreciate as much detail as...
• My partner is making dinner and I'm making dessert, so many of the beautiful...
• I'm making Beef Bourguignon tonight for a dinner party. I'm planning to serve...
• The first time I attempted the dish, I baked at 350 until internal temp of...
• What do you prefer for cake, a fondant cake to a frosted cake. I know fondant...
• Does anybody have a good recipe for chicken fried steak? I have a big cast...
• I tried to answer SKK and got an error message. I have no idea if the error...
• I had some fresh cilantro stored in a plastic bag on a paper towel in the...
• i prepared a pumpkin pie have left over mix for another pie the mix has been...
• I went to a tasting at my wedding venue recently and 90% of the food they had...
• A really simple, but delicious chocolate cake made with buttermilk and cocoa....
• I just cooked a giant amount of dried chickpeas, with plans to make a stew....
• I always see recipes the include leeks and have always wondered if there are...
• Since there's all this talk about cookbooks! I love Indian food and have never...
• Does anyone know how long can kashk keep, refrigerated? In a fit of Persian...
• uh oh! I washed my BIL's cast iron pan (fully seasoned) too vigorously! Now...
• I have a question about the ingredient "orange blossom" on the recipe "When...
• What's the deal? Every time I open a new page (recipe, question on the...
• I have leftover bechamel sauce after making lasagne, if I freeze it, will it...
• Missed the local market this morning so I bought my corn on the cob at the...
• I'm looking for a source in San Diego County for fresh or frozen tart...
• I have a question about the ingredient "dry sherry" on the recipe "Tuna Noodle...
• What temp do I bake it at, 325??
• Recently I have seen many recipes that call for 00 flour. I know it is...
• I have signed up for the FOOD52 newsletter, but have not received any regular...
• I love brussel sprouts. What is a new, fun way to make them?
• I bought some pricey "local" grape jelly and am very disappointed with it. It...
• I have a question about the ingredient "almond paste" on the recipe "Peach...
• I have a chocolate pudding recipe that I want to turn into a (insert other...
• My boyfriend likes to keep frozen chicken on hand, wondering if anyone has...
• Help!! I am starting to make these and just noticed that the recipe says to...
• I'm having a taco party tomorrow night and I want to make juicy, flavorful,...
• Son can’t eat gluten or eggs and want to make a cake he can eat. He also...
• Leafing through the '46 edition of Joy of Cooking, I ran across a candy recipe...
• Is it safe to eat potatoes that have little roots growing, as long as I cut...
• I made a batch of cookies today, a recipe I have made hundreds of times and...
• I have checked the FAQ, which says that there should be a button below the...
• I saved the rendered fat from my thanksgiving turkey. I have about a cup of...
• Regardless of what you do eventually your wood cutting board smells like...
• and will it become pizza, or should I modify it (how?) into something else?
• I will be traveling to Madrid, Grenada, Arcos de las Fronteras and Ronda....
• Is there a traditional dish from your home town or from your ansestors' land...
• I was going to make the caramel cake, the recipe says not to leave out the...
• Guilty as charged. For whatever you want to charge me with. I'm in the midst...
• i had a frozen tres leches cake ice cream bar at a restaurant that i want to...
• Okay, Magic Pickle...anyone have any good recipes for raw cassava (yucca)...
• What is the nutrient breakdown?
• And how long after that will the next contest be up and running? Can someone...
• I am staying in LES for a few weeks, and can't imagine that there isn't...
• Or when should I order
• I'm trying to make Nach Waxman's brilliant brisket of beef recipe with what I...
• We're making a gnocchi with brown butter and sage for an upcoming dinner. What...
• I've been using a DIY sous vide rig, but I see more and more retail solutions...
• I have a question about the ingredient "1/2 cup fino sherry or dry white wine"...
• I have a question about the ingredient "garlic scapes" on the recipe...
• I made a carrot cake recipe but did not have pineapple. Then i noticed i had...
• I see lots of interesting recipes these days using slow cookers. There is...
• I have a very large piece. It is vibrant red/orange, like salmon! I happen to...
• My brother needs both ovens an hour before Christmas dinner (he's doing...
• I have a question about step 2 on the recipe "Creamy Homemade Ricotta" from...
• I am truly confused by ricotta. I thought it was a "recooked" "cheese" made...
• I make what I call a cookie dough crust when I make strawberry pie. But...
• While searching for something way in the back of the refrigerator, I found a...
• I have a question about the ingredient "One recipe of Fennel and Shallot...
• In a pasta bake, Jamie Oliver calls for eggplants but my market's eggplants...
• Its so time consuming unwrapping each candy and softening the candies in a...
• Are all our community members in Texas alright, what with all the fires?
• Can someone please tell me how to use grape seed flour? I've seen suggestions...
• If I'm making one jar of pie filling that I wan't to process, but don't have...
• I made the Arnold Palmer cookies from marbled swirled and layered this...
• I was spreading salt and pepper onto my raw salmon and brown sugar. I put my...
• This is a childhood memory. A family friend, a lovely woman from Poland, make...
• I have a question about the recipe "Roasted Butterflied Chicken with Cardamom...
• Almost all savory recipes call for onions, which I don't love, probably...
• is potato flour the same as potato starch? can it be substituted in a recipe...
• I have a mortar and pestle which just doesn't seem to work well. It is a...
• What does it mean when baking when it says just barely combine. How do you...
• I didn't start mixing in whole wheat and spelt (milder wheat flavor) flour...
• A friend has serious food allergies. Want to give her a fun party where she...
• Some people call it lace fat. It's pork fat that looks like a spider web
• I would like to create an ice cream flavor to commemorate the birth of our...
• how do I make a good Babaganoush thank u
• I have several diff. chocolate bars at home with different percentages of...
• i made the recipe "Pan seared salmon w/ french green lentils". it was a great...
• Making penne Alla Pizzaiola!
• How do I make wine mustard
• Does anyone have a suggestion, please? My 15-yr. old son is having a a large...
• Nestle semi-sweet morsels were on sale in my local supermarket. I bought...
• I have some Yalumba Museum Reserve dessert wine that I just don't love to...
• I have a question about the ingredient "kasha" on the recipe "Kasha Varnishkes...
• Made Laurie Colwin's Lemon Chutney (which I've done maybe a dozen times), but...
• Hello all! What on earth is happening here? http://t.co/csNETYD - also, can...
• Mincemeat - have a jar from Robertson's (?) - tastes tarty and dense. What can...
• Is it possible to make amazing short ribs without using alcohol in the...
• Brownie receipe calls for non-dutched cocoa; I've only got dutched. How is it...
• I have some whole, roasted cacao beans that I am crushing in a mortar, but I'm...
• What is the difference between polenta and cornmeal
• I know that using vodka in place of some or all of the water in a pie crust...
• My name is MKlug, and I am a cookbook addict. I have been compulsively buying...
• It's really all I've done. Never worked in another industry. It's almost like...
• I'm making a recipe that calls for a slow cooker on high-- but I'm using my...
• Debating between buying The Modern Way To Eat by Anna Jones as a real book...
• Will TSA let me fly with a baked pie?
• I want to make a whole-grain pancake mix as a gift for a friend. The recipe I...
• I have a question about the ingredient "juice of one lemon" on the recipe "Rum...
• Almonds in a pan, for a few mins with some sugar...yummy in-between-meals...
• be refrigerated up to two weeks. I will not necessarily be able to use the...
• whats a good spice to put in welshcakes ?
• My favorite falafel place (Mama's Falafel in Center City Philadelphia) serves...
• I'd like to infuse cream with basil as you've done for the ice cream, cool it,...
• Vegetable pasta sauce. All help is appreciated!!
• I found them smelling yeasty and buttery, sitting a pool of butter but not...
• Apart from socca/chickpea pancakes, how do you use chickpea flour? Especially...
• I made invert sugar to use as a replacement in caramel corn and...
• What can I do to prevent the bread from falling apart?
• I have a friend who is lactose intolerant, and I'm considering asking ice...
• My strawberry jam is all fading! Still tastes OK but so NOT pretty ... any...
• I have been trying to perfect John Besh's king cake recipe, which is similar...
• Hi so just made a sausage meat ragu, and used one of those tubes of sausage...
• Any tricks to freezing edamame in the pod? Just blanch and chill? I have...
• I have a question about the ingredient "gluten-free, all-purpose baking flour"...
• What do I do with? A family of 30 could make a whole meal. I would best...
• I am going to saute shrimp without the shell. Is there any benefit to...
• I'm about to make a buttermilk panna cotta for a dinner party tonight. Last...
• Hi! I'd like to make ratatouille on a Thursday, keep it in the fridge + serve...
• How long will creme fraiche remain fresh? I made some up last weekend, for...
• I just wrote up a recipe in which I use leeks, a friend of mine (who tried the...
• I'm making Dorie Greenspan's Swedish Visiting Cake. It is a very simple...