Sitemap / Hotline Questions

• Looking for a top-of-the-line fillet knife for salmon as a gift for a foodie....
• A couple of years ago, I had a dish prepared by Chef John Shields that I will...
• So I love my daily oatmeal (make it with lots of water, salt, slow cook, with...
• I just received a set of antique unlined copper pots as a gift from my aunt...
• I've seen different recipes recommend different techniques. I'd like to roast...
• Hi!! I'm doggsitting and I used their fancy gas stove to make some not so...
• food52hotline. Mango Mousse Recipe by Pistachio Doughnut has a discrepancy. No...
• Q; Do you have a recipe for shoulder of lamb in the slow cooker ?
• I love my greek yogurt parfaits for breakfast (and sometimes lunch too) and...
• This is for a nostalgia gift, where the favorite icing was Penuche. I'm also...
• What is a lincoln berry?
• Boiled the water twice and dumped. Used a 4 sugar to 1 water ratio. Brought...
• I'm making a dessert for a friend's birthday tomorrow. He's lactose...
• I took home a large bag of your average dinner roles that one of my relatives...
• I want to have a polenta bar for an upcoming dinner party. Ideas for toppings?...
• I know reheated gratins are almost never as good as just-baked gratins, but in...
• Hi: I want to double a gratin recipe that originally serves 8-10 and calls...
• What is thick cream please??
• I want to make a lot of corn tortillas ahead for a big party and I'm wondering...
• I don't have a pressure canner so I'm going to have to freeze the tomatoes I...
• Any time I cook chicken in the crock pot it always seems dry. I was wondering...
• I know this isn't a "pickle" question, but after reading everyone's...
• Do you have a favorite? And as an addendum, what's your favorite type/brand of...
• I've been cooking everything from soups and stews to bolognese in my 10-year...
• Where can I get a good christmas cake recipe?
• For me, I can't stand sweet potatoes. My husband hates liver. And my mom hates...
• nice. so why does all recipes specify not blackstrap?
• They called my name and I bought them, but now I'm not sure how to do them...
• To wash or not to wash - for a fresh, organic chicken from the butcher...
• Any suggestions for tomato paste substitutions and/or ways to hack at home?!
• My roast has been cooking in a croc pot for 2 hrs. Can I put it in the fridge...
• Anyone have a recommendation for a favorite pressure canner/cooker?
• @Foodpickle great mention on @Coolmompicks! Can you tell me why golden beets...
• I'm interested in making Italian cookies that are three colors: yellow, green...
• @Foodpickle Do you have any recipes for cooking a rabbit other than stewing...
• I am making brioche and the recipe calls for 2 3/4 cups bread flour and 1 tbsp...
• Rich Newton Aug 21, 11:15 PM EDT I realize that most jelly recipes call...
• Links to recipes / other relevant materials, as well as traditional references...
• Will it go back to being solid in the fridge? I cooked it up to make some...
• the skillet is unseasoned. the fat is solidified now. thank you.
• How do I store them? I've read not airtight because they can get sticky or to...
• I've been making espresso on the stove, French press, stove-top percolator...
• May I ask what do you serve with Mac and Cheese? I am planning to make this...
• I made rugelach dough and ran out of steam before baking cookies. LOL! How...
• .. so some people hate the crema fresa. if i put creme fraiche in a burrito,...
• Plastic Containers & Storing Food -- Especially Hot Items Like Chicken...
• I'm using Laura Vitale's recipe for a jelly roll and she uses ground almonds...
• Whole Foods used to carry Delouis Fils French Mayonnaise and I loved it. It...
• I want to make homemade fireball whiskey and it calls for several died chili...
• It’s a dumb question, but I made as couple of vanilla cakes and i want to ice...
• Does anyone here have a Holland grill? Do u love it or not? We won one at a...
• I am thinking about a recent conversation stating that pre-heating being the...
• if i roast potatoes (standard w/herbs, oil in a hot oven til golden) then...
• I have an allergy to eggs is there any cakes or desserts I could make that do...
• I would so appreciate a quick and easy way to remember the difference between...
• I am considering this pear crisp...
• The recipe I used for Victorian Sponge tastes wonderful but is fairly dense...
• I have lamb shanks, chickpeas, lentils, a slowcooker, no onions and even worse...
• How do you grind up Parmesan cheese in a Food Processor? Mines been broken...
• On Monday I spied the first rhubarb of the season at my local farmer's market....
• the recipe calls for 242 degrees but the temp has stopped rising at 221 - what...
• How does one get that thick, gooey vinegar to use as a drizzle....the one that...
• I just started gardening, and my mint has blossomed and then some. I don't...
• its for a birthday party and i need to make sure these are the best crab cakes...
• I want the filling to be thick, but not TOO thick, you know?
• I don't want to spend All-Clad prices on this item, as we don't use it often...
• I've rinsed the turkey inside and out and salted. It's in the fridge right now...
• I've never prepared mussels before, so I sure hope it's normal for a full...
• I just accidentally melted 5 sticks of butter. What would you do with it?
• How much longer should I cook the turkey or can I pull it out? I don’t want it...
• Can silpat be used in place of parchment paper?
• On a whim at the natural foods store, I bought a bag of teff, figuring I'd use...
• I have Brie cheese that is about to go bad and I don't need it right now....
• I'm trying to find an alternative to use in baking (primarily breads) for...
• The recipe calls for 3 cups of a full-bodied young red wine, or a Chianti....
• Every year I do a pre-Thanksgiving Thanksgiving dinner for my friends. It...
• Is a pearl onion different from a petite white onion?
• Can I use brown sugar instead of white when making pecan pie? Or making...
• I have a question about the recipe "Cheese Biscuits" from merrill.
• I made a batch of refrigerator pickles (beets & onions) a few months ago....
• I'm a food lover and an avid cook. And I'm pregnant. I'm looking to prepare...
• Help! We need a pie! :-) I have a frozen unbaked pie that I want to eat for...
• I've got farro, sliced blanched asparagus, scallion, and cilantro all...
• I've been purchasing fresh ginger from the same source for awhile, and it...
• I have a recipe for bar Hermits calling for 1c. oil, 1 c. milk, 2 c. sugar,...
• Here's the situation: 8 friends are coming over tonight for a feast of Indian...
• I've had a bottle of fish sauce in my frig door for, well, forever....
• I have 17 lb whole turkey and 8 lb breast. Can I cook both at same time and...
• We will be in Charlotte for one day, meeting a friend for lunch - any...
• Didn’t convert Celsius to Fahrenheit like an idiot. Braised the short ribs for...
• I just received 5 pounds of unsalted Virgina Peanuts. I want to roast them...
• I feel like this has happened to all of us: we picked a bad watermelon. Any...
• I bought some red jalapenos 2 weeks ago they were very hot. Yesterday I bought...
• I am about to make apple sauce. How long will it keep in the freezer w/o...
• I blame you guys for this. Hopefully by 'blame' I mean 'eternally...
• What is sous vide?
• The jar is shelf-stable and has been in my pantry for a while!
• I make a peach cake to which I add a slug of bourbon and top with a bourbon...
• Are we voting anonymously yet?
• I made a ton of brava sauce (great easy recipe by Jose Andres:...
• Pots and pans
• My clients questions their boneless, but I know for a fact they are done....
• Just in the past couple of weeks, we've seen Hotline threads on dishwashers...
• I have a question about step 4 on the recipe "Grown-Up Birthday Cake" from...
• i am looking at combining the salad from the steak with arugula recipe with...
• Can someone tell me how to prevent flour and water from working their way up...
• I am using The Pioneer Woman's "Perfect Pot Roast" recipe.
• a lot of stem on this bunch, thinking a slow braise? flavor profile? white...
• Does anyone have a good recipe for an one pot chicken and dumpling recipe that...
• What kind of beef do you use for stir fry?
• Am making cassoulet as we speak and will shortly put it in the oven with a...
• Could I use yogurt instead of sour cream in this recipe? Don't have sour cream...
• I just made some pickled thinly sliced radishes (to go along with beet cured...
• Do you have or plan to have an App for the I Phone
• Tabbouleh- barley or bulgur?
• I have listen from my friends that margarine is bad and not good for heart....
• I wanted to add my recipe "Olives in a Nest", and kept getting a 'Bad Gateway'...
• Looking for dishes that travels well at room temp as it would be easier to...
• My new house has an oven with bake, convection bake, roast, and convection...
• I don't think there is such a thing in the UK. I am guessing the equivalent...
• I just have to say, I have never in my life tasted anything this good. I...
• Added sugar to fruit mixture to pre-soak instead of creaming with butter when...
• A local market ran by an Italian family makes their own Spicy Pepper Spaghetti...
• Need a British Desert That can be made in less than a hour ???
• @foodpickle What do I need for Greek dressing? (at the store)
• peppers
• Last time I tried to make it, never foamed!
• how can make a very easy and basic paella?? With using only chicken, rice, and...
• Is plain pasta, mixed with Pesto a side dish I can serve?
• I was making a recipe that my friend gave me. You have to add flour to the...
• I realized I don't have a round glass or ceramic baking dish to bake my...
• I prepared a totally raw vegan menu for a retreat group over the weekend, in...
• I have a question about the ingredient "large sweet onion" on the recipe...
• when making fruit pudding in the frying pan, what is the best way to cook so...
• Does anyone have a recipe or idea for an entree for Thanksgiving? Doesn't...
• I'm serving them for our thanksgiving meal tonight but was hoping to ready...
• I am renovating my kitchen. I currently have a 36" Thermador Professional...
• Here's the recipe...
• I'm getting a large box of apriums this coming weekend and while I know I can...
• I'd like to improve my food writing and am looking for programs, both formal...
• I have a question about the recipe "Vegetarian Mushroom Thyme Gravy" from...
• Perfect. My rigatoni came out thick gummy and no holes really.???
• I found a great recipe for Banana-Oat Breakfast Cookies on BH&G,...
• I already cooked my spaghetti, urgent help
• I am a total novice baker, and, inspired by the arrival of my first CSA box, I...
• The food is for an elementary school's hot lunch program; should be healthy....
• Hi! I am making Food52's Butternut Squash Gratin recipe. Trying to prep as...
• I have a question about the Hazelnut Cake: The recipe says to add cooled...
• Are peanuts fruits/vegetables.
• What is an easy recipe with few ingredients for making farro a little more...
• I made "Oaxacan Cinnamon Chocolate Macaroons" from robinbeth, without...
• Living in Florida I'm used to assembling a hurricane pack of canned food and...
• I used it to stuff olives
• I have a question about step 6 on the recipe "Baked Ricotta and Goat Cheese...
• What cakes are famous in your neck of the woods? Which should I make and write...
• Hi, my lemon cake recipe calls for 5 extra large eggs. I have large eggs (and...
• How many ounces per pound
• I had the menu for hosting a dinner party of 6 tomorrow night planned out...
• I have the squid ink and want to use a popeil's Pasta Maker.. but I am not...
• Can I use whole green mung beans in this stew, and if so, do I need to cook...
• A few weeks back there was a recipe for roast chicken where the bird was...
• I've recently moved to Spain from Texas, and am having trouble with what I had...
• Editors or management - I've notice the search function within the site now...
• Can you turn any cookie dough into a frozen log to slice (assuming they're not...
• When my son was born, I made the decision that once he started solids, I would...
• Any good ideas for using up the milky water that normally goes down the drain...
• Lime
• I'd like to make this ahead and bring it to a dinner party. I can do the slow...
• I made this cake yesterday--turned out delicious and it got rave reviews from...
• My niece is getting married and I want to buy her a set of kitchen knives....
• Needless to say, i did a major screw up today and overcooked/curdled my 20...
• I want to decrease the amount of animal products in my deit, but I'm having...
• I would appreciate answer soon, as the event is tomorrow. Thank you.
• I bought some ramps with little green "berries" atop then today at the...
• Perfect example of what I'm looking for is in the picture for this recipe:...
• It seems like they are sold in bunches of four, I don't want to over buy.
• I intended on buying ginger. I was at an Asian market and could not read the...
• Step 4 says "In a blender, food processor, or with an immersion blender, blend...
• making omelets, and the only pan that is correct size is stainless steel. any...
• I thought of tres leches, but beyond that, I'm drawing a blank. I do want to...
• It doesn't taste as good as my usual stock
• Does the brined chicken get more salty a day after it has been brined?
• I'd like to do something more interesting than a roast chicken. Maybe...
• Why does a pickle have bumps?
• Will it ruin the soup?
• This is my first attempt at making the Thanksgiving feast. Can I freeze my...
• Magic Pickle advice needed on turkey! We will have 25-30 people for...
• i just tasted the batter for an orange cake and it is a mouth of baking...
• For those of you who own, use frequently, and really like Santoku knives, can...
• could i cheat and make ricotta pancakes without separating the eggs. any...
• A friend and I made jam yesterday and it didn't set. How can I repurpose it so...
• Only have ground chicken in house ...
• Can I just put regular sugar in the blender and powder it? Is it possible...
• I tried making pumpkin pie from a sugar pumpkin from whole foods, but the...
• Also, pie is watery. I usually use honey crisp apples
• I have ripe olives on my olive trees. How do I cure them?
• Where is Dutch process cocoa
• I tried to email the same recipe to myself and it also arrived without any...
• I'm making pastirma and it's nearing the end of day 4 of salting the meat....
• Can I cook eggplant to before serving.?