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• I have spritz cookie dough that I could not get to press through my cookie...
• I am making stir fry and the recipe calls for 1/3 cup chicken broth. What can...
• I've been making a lot of biscuit dough and freezing it and have noticed that...
• How many pounds should I get for twelve people.
• I have a commercial pumpkin pie with a pastry crust but no ingredient list on...
• I’m planning on making a big batch of chicken and sausage gumbo and freezing...
• I have a question about the ingredient " Domaine de Canton Ginger Liquer" on...
• I have guests bringing over brussel sprouts and green beans that will need...
• These, without the bone, were the only ones available at my gruesome local...
• I think i went a bit overkill on the cayenne by mistake and don't know what to...
• What is the difference between lemon zest and lemon juice?
• I made some homemade gnocchi last night. I salted some russet potatoes, baked...
• What is better for you non-gluten or gluten produts
• I am making a red velvet cake this morning to eat at dinner tonight. Do I...
• Just read Perennial Plate's recipe for elk pastrami and I want, want, want to...
• In the recent Cheap Feasts contest, I included a 'behind the scenes' photo for...
• Last minute dinner invite, we bring salad and have what I listed above. I am...
• Specifically, oatmeal chocolate chip cookies?
• How do I reheat meatless greek orzo stuffed peppers?
• I baked a carrot souffle tonight for my boyfriend's family's thanksgiving...
• I don't think my lemon preserve looks right. I used 6 lemon quartered but held...
• Can I freeze an apple pie once it is baked? Or should I freeze the prepared...
• I did not open the oven until just before they were done. I didn't have...
• So we're having a dinner party tonight and I want to make ahead as much as...
• How do you go about making puffed rice from scratch?
• only Vegetarian dishes
• Made the mistake of asking my guests what they wanted to eat for dinner and...
• I bought a bottle of fresh turmeric pickle from a Chinese store any idea...
• Do you have any exciting recipes for Puy Lentils?
• Do you need to roast dried chilis before soaking them for better flavor?
• Are there any recipes you make that call for margarine with no adequate...
• My husband is obsessed. Would love to give him something besides just popcorn...
• I need to make a gluten free apple pie for thanksgiving and instead of a...
• Doing a lunch for 30 seniors Friday (they will eat anything. and love...
• Hi guys! I have a dinner party on Sunday - I am cooking the whole meal from...
• I have a question about step 1 on the recipe "Butternut Squash Posole with...
• I'm not a fan of Spritz cookies, but I have one of the presses, and think it...
• should cheese be wrapped in plastic or paper before being refrigerated?
• Primary use would be for soups
• How to make chicken puree??
• Just saw the post about salted licorice - obsessed. Now I'm thinking it could...
• I have a ham bone left over from winter festivities and was wondering if...
• I have fast rise active dry yeast. My recipe calls for regular active dry...
• Q.hi,my mum has brought me some baby pinenuts to help in healing process after...
• I made too much tandoori chicken. I'd like to use the meat, which I took off...
• just cukes and jalepenos - not a bread and butter type
• I swear there was a wonderful recipe for spaghetti and meatballs where the...
• how do you stew rhubarb?
• have you ever used brown, demerara or muscovado sugar in jam recipes ? would...
• Was a kosher dish. The Hosts of the Party live outside Chicago IL.
• Is there a website or app that is specifically devoted to menu planning? I'd...
• https://picasaweb.google.com/106887955352503712151/RibbonRice#
• I have a question about step 4 on the recipe "Chocolate Bundt Cake" from...
• Make-ahead dinner
• I love blueberry scones but hate all the butter that goes into them. I'm...
• What to do with frozen Belgian waffles aside from the usual toppings like...
• Help us build our Holiday iPad App. Give us your tried and true holiday...
• I am making the souffle recipe from the new bon appetit magazine and I don't...
• Can I bake Popovers in a muffin tin?
• Good Morning! Have the community picks gone to an every other week schedule...
• Does anyone know a place in New England that sells frozen frozen sour...
• So here's a nerd, food science question: when you make Hollandaise, do you use...
• What's going on with all the London posts?
• I can't wait to try this! I'm soaking my little chickpeas overnight, but then...
• is it because i pipe it too low, or is it because when i placed the sable...
• I have a question about step 2 on the recipe "Thai Inspired Flank Salad" from...
• http://www.food52.com/blog/1724_chocolate_fantasy_brownie_bites
• Can I switch marinades/meats????
• I have a question about the recipe "Greek Spiced Baked Shrimp & Creamy Orzo"...
• Made this and loved it with the peaches. What other fruits do you think would...
• what is the best way to cook 2 pheasents
• I bought my first heritage turkey this year and want to do it justice. Do I do...
• I bought a pre-marinated roast from Trader Joe's with these instructions:...
• My mama always used her oven because of the gas pilot light but mine is...
• This is for a dinner party of 8. The chicken will be fried, and I'm making a...
• I'm planning to make Porchetta with Roasted Fingerlings...
• What's the best recipe for lamb tagine?
• I am looking for recipes made with coconut or another alternative flour.
• I am in the middle of making a red curry lentil and kambucha squash recipe --...
• For instance, a recipe for curry, jam, compote, tomato sauce, etc. that is...
• What recipe can you make with cheese, chili, onion, and bread?
• I'd like to make my own chorizo (mexican style (fresh, not dried) not the...
• I am new to baking with white rice flour, what's the best way to compensate...
• The tomato cans are smaller than my memory of coffee cans - so I would use two...
• Love the taste of nettle and would like to try out more recipes with nettle.
• Can you make mayonnaise with an immersion blender?
• I have a question about step 6 on the recipe "Hunter's-Style Chicken" from...
• I'm trying a recipe for a cornbread bake. The milk is mixed with egg and...
• I'm attaching a Lemon Cake recipe that I love (I got it from a neighbor of my...
• I'm having problems replying to questions on the hotline. After three or so...
• How did it go? Thanks!
• Examples - cilantro, anchovies - what foods, if any, do you stay away from...
• Anyone know a less hateful method of peeling cippoline onions than small end...
• Is it necessary to thaw before assembling the pie? Recommendations for cherry...
• Can anyone recommend a good set of "training knives" safe and appropriate for...
• Save money
• what's the best spaghetti bol recipe?
• I 'inherited' three cans (8 1/2 oz.) of Coco Lopez Cream of Coconut from a...
• Or is the protein and water in the butter also playing a major role?
• I have leftover chicken bits from a meal I cooked today, and I want to use...
• I have a question about the ingredient "fish sauce" on the recipe "Thai...
• How to make gluten free Yorkshire puddings rise?
• i baked chicken at 400 degrees for 40 minutes and its slimy inside. i would...
• I just got a cat, and he is VERY CURIOUS. I basically can't leave anything...
• I want to make Melissa Clark's rosemary shortbread recipe, but it calls for a...
• Plan to try the Martha Steward mac n'cheese recipe. I'm currently living in...
• I have store-bought bread mix. Multi-grain, with seeds and gluten, and yeast....
• I believe it only consisted of Yellow any White hominy, kidney beans, ground...
• I’d like to eliminate dairy and most of the salt. If there’s not a...
• Who do you make mug brownies?
• Any fun recipes to share ? If not, what are you making? I'm bringing...
• I am making a Nigella Lawson lemon/polenta/almond cake that calls for a 9"...
• I'm interested here in the science behind this method. Specifically, I'd like...
• OK, so this is a little off-topic from actual cooking, but since many...
• i wanted to make ziti with ground beef but i thought it might be a good idea...
• Here is the recipe: http://www.bonappetit.com/recipe/cranberry-lime-pie
• Wondering if anyone else has made the Clementine Pound Cake, and then eaten it...
• If I leave out the barley malt, with the flavor or texture of the finished...
• I got an old community cookbook this past weekend and came across a cake...
• Hi, I recently bought a wooden cutting board in a local market in Thailand....
• Making ahead for a bake sale
• I plan to make this cheesecake and freeze it....
• My daughter just asked me this question - and my immediate answer is elk steak...
• what is the best chocolate for a chocolate pudding
• I have a question about the ingredient "maple syrup" on the recipe "Roasted...
• Bob's Red Mill has a product labeled almond flour/meal that is expensive...
• I have a question about the ingredient "Kentucky Bourbon" on the recipe...
• I want to make maple cornbread tonight; the recipes calls for 1 cup...
• Tarragon Vinegar
• I'm making Jim Lahey's No-Knead bread but realized my timing is off: By the...
• I'm beginning planning to make a 3-tiered wedding cake for ~130 in June. It...
• The roller itself is only £40, whereas the set that has the roller plus 2...
• the recipe calls for a red bell pepper. what can I use in stead of a red bell...
• Why can't I discard old, terrible photo and reload new photo?
• Gingersnap cookies with a creamy cheesy filling.
• Just made some meatballs and plan to chill/freeze them before I fry them, will...
• I just got back from southern Spain, where I had marvelous food. Sevilla...
• I had them once on a flatbread pizza in California and loved it. Would love...
• I added chopped veggies to my cream cheese, does that make it go bad any...
• I would like to make artichoke aioli
• I would love recipe links if you have them.
• I don't need a recipe. I have that, just guidance. Can my cake sit iced for 5...
• I have a question about step 4 on the recipe "Ann Seranne's Rib Roast of Beef"...
• A few different sour dough starter instructions I've seen all say to phase out...
• Acorn and butternut are the squashes I most often purchase and, all too often,...
• About to embark on a ravioli pasta dough, is AP flour ok as 1:1 sub for 00...
• I have a question about step 5 on the recipe "Salted Pumpkin Caramels" from...
• I have a question about step 5 on the recipe "Almond Cake with Orange-Flower...
• Thanksgiving
• Everything I make ends up just tasting boiled
• Got a good, trustworthy recipe for the Indian semolina porridge called uppama...
• I want a crisp crust on my corned beef hash patties but they always fall apart...
• how long & what temp does it take to roast half a butternut squash?
• I'm out of unsalted butter and I have some cookies I promised to bring to a...
• The griddle side feels sticky and leaves black specks on any food I cook on...
• I'm making Chicken Wild Rice Soup, which calls for cooked chicken. Is there...
• i really want to make shrimp scampi but my mom wont buy white wine for it so...
• Can I leave a fresh turkey in the fridge starting Wednesday, then brine it for...
• I made a blackberry rhubarb lattice pie and took it out of the oven last...
• i bought sausages from the amish, does anyone have any ideas on how to cook...
• Help! I'm in a cooking rut after the holidays, and I need some fresh recipes...
• I am the happy recipient of some of my father's bounty this year. Stew meat, a...
• Best oil to use for stir fry ?
• What are thyroid friendly foods?
• I will refrigerate them of course. Just trying to figure out ways to...
• half stick butter, 1/4 cream, 1 cup powdered sugar, 10 oz chopped chocolate...
• I am making beef short ribs for 30 people using this recipe...
• looking for bretzel bread dough recioes and process
• http://www.theperennialplate.com/episodes/2013/03/episode-115-dabbawalla/ -...
• Tart?
• I have a question about step 3 on the recipe "Toasted Coconut Gelato" from...
• Has anyone had great luck with a particular brand? My main concerns are the...
• I am looking for a recipe for 49ers, which are pancakes made at Walker...
• I am trying to make homemade sweetened condenced milk. I am lactose intolerant...
• I have a question about step 5 on the recipe "Spatchcocked Roast Chicken" from...
• Do you know where I can order fresh Nasturtium Seed Pods to make "Poor Man's...
• So we are moving in a little over two weeks, and our new place is awesome......
• Hi. Would love some advice. I took a knife skills class at the Auguste...
• I'm familiar with bread baking and with sourdoughs, but I've not seen either...
• I have a question about the ingredient ". 1 bunch of cavolo nero" on the...
• I would like to order a turkallah (turkey shaped challah, perhaps...
• In France I used to love the fish roe pate sold in Monoprix. It was pinkish,...
• I am making an Indian recipe (bisi bela) that calls for spouted mung beans. I...
• I would like to prepare a manicotti dish, refrigerate and cook the next...
• I don't usually have a problem cooking quinoa, but I have now tried twice to...
• I've come into a windfall of chestnuts. Any ideas?
• We have young kids so we don't go out. But I still want the big fancy meal. I...
• Why do my dumplins always fall apart while cooking?
• Last year I bought some almond flour. I used a bit, then froze it. Will it...
• For those who like foodpickle: It's not a search engine for recipes but for...
• Especially citron, cherries,and citrus peel.
• Kept my prime rib uncovered in refrigerator for 9 days. Okay to cook and eat?
• The ''use by' date was imminent so I put the unopened double cream tub in the...
• Will this work? How much should I add? Do I need to compensate with extra...
• I just cooked a package of organic, ground turkey that was smelly. Is it safe...
• Or is fridge better?
• some times i cannot find corn syrup what can i use instead. thankyou...
• No bell peppers (or paprika), chili peppers (fresh, dried or powdered) or...
• I love this recipe because although it does not have a super well developed...
• I'm making this creamed corn but we only have frozen corn. Should we defrost...