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• 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...
• i have been asked to take a vegetable dish to a dinner party, and this one...
• I want to use my Christmas cookie stamps to make crackers for the holidays....
• I'd like to reheat pork chops for dinner and make baked potatoes to go with...
• Where do I eat in Philly? Kid friendly, gluten-free friendly, etc.?
• Trying out Melissa Clark's Small Batch Hummus, I left the cooked chickpeas in...
• OK to double as is or should some ingredients not be doubled up on?
• I found a past foodpickle thread suggesting to cook quince down to a jam with...
• I have found a frozen batch of turkey stock from last October (Canadian...
• Help
• I have a friend who's birthday is coming up, and his favorite cake is actually...
• I can't find where this week's Community Picks (both Editor photographed and...
• I have a 16lb roast currently in the oven at 300. I want to hit my RTS temp of...
• I want to make ranch dressing and the recipe calls for buttermilk, but I don't...
• Colanders with lots of holes, not big holes and not necessarily the expensive...
• Favorite techniques or add ons?
• I need a good, simple brine recipe for pork tenderloin. Also, what's a good...
• I have a question about step 2 on the recipe "Zesty Citrus and Olive Pork...
• My friend from Lebanon was telling me about Pastirma and it sounds like it...
• I have a big bag of chestnut flour and I am searching some recipes (breads,...
• I normally make mayo in a mason jar with an immersion blender and have never...
• I am cooking the stock from a roasted chicken carcass. thank you in advance!
• I'd like to try a cake that calls for almond paste. As usual, I didn't plan...
• The fermented Mexican drink! It's usually a Pineapple drink, but I was...
• How does roasting hot peppers like poblano or pimento change the flavor? I...
• can u help me with a good chilli sauce please? I want to add it to grilled...
• my italian grandmother stored her homemade chilli powder in the fridge and...
• Looking for the recipe that was posted when the Staub Dutch oven was on sale...
• I made a chilled beet and yogurt soup. Roasted golden beets, yogurt, fresh...
• I live in Spain. some ingredients are very hard to find here. what is brown...
• If so what's a good substitute?
• I have a question about step 3 on the recipe "Tsorta Tfaya With Couscous" from...
• I am putting toast, with butter, cinnamon and sugar, under the broiler for...
• I'm looking for a good recipe for coconut shrimp. Anyone?
• Since this is essentially a recipe for dried fruit, does anyone know why the...
• I'm planning an 80th birthday dinner for my MIL - 13 to 15 people including...
• It is similar to a meat fork, but has round tines to better grip the pasta....
• I have a recipe for a rum bundt cake that I really love and thought it would...
• http://food52.com/recipes/26117-chai-spiced-monkey-bread
• I have a question about the recipe "Jim Lahey's No-Knead Pizza Dough" from...
• Should I assemble panzanella two days ahead or keep toasted bread and...
• Q: how to make banoffee pie?
• I am mailing a package to a penpal in Istanbul. What are some American food...
• One of the main meat dishes of my holiday dinner tomorrow night was going to...
• my 10 year old son is very picky with food, do you have any ideas what i could...
• Making this:...
• What's the difference between European baking ingredients and American?
• I want to pull a hamper together as a pressie including key indian cooking...
• Hi chefs, I'm an industrial design student trying to develop a forearm...
• I just opened a 750ml bottle of rose, and did not like it much…. It’s a good...
• I accidently boiled porkchops will they ever be tender enough to at least pull...
• I'd like to make some smoked sausages for food gifts this holiday season. I...
• From the Whole Foods Market site:...
• For duck breasts
• I have a question about the ingredient "aleppo pepper" on the recipe "Chicken...
• I'm going camping and plan to make vindaloo and sourdough (don't ask why, I...
• My job is doing a High Tea tasting tomorrow. They want peach macaroons, I've...
• following my mother inlaws recipe but so far after adding all the ingredients...
• Im plating a chicken dish for my exam and I'd like to use the swirl effect...
• Anyone have a good recipe? With or without caramel.
• I have made popcorn on the stove successfully many times, but I've been...
• anyone baking this bread using convection gas oven---I can bake on a stone and...
• I want to make a pasta salad with orzo and roasted vegetables (zucchini,...
• I ask because I get tired of being nice about it sometimes. Speaking as a nose...
• Does anyone have good make-ahead tips/suggestions for holiday baking? I want...
• can I use a copper pan without seasoning it?
• I have been assigned pumpkin pie (among other things) for Thanksgiving. Since...
• General or specific: Favorite cuts for roasting? Rack or no rack? Oven to...
• I received a lovely care package today from my brother filled with egg kichel...
• I made Pasquino's Trippa alla Romana for Father's Day. The recipe is fairly...
• I dont know what to make!!!! Any ideas?
• I have a question about the recipe "Fried Bologna, Egg on Challah Bread with...
• I just got a crock pot for Christmas - it's my first programmable one. I am...
• Things that do not do the job they are suppose to do, and anything that is as...
• I'm cooking roast beef (sirloin), but one of my guests likes it rare, the...
• I uploaded a photo to my recipe after entering it in the contest. It appears...
• This is for pulled pork, a job related event.
• Is my chicken soup safe to eat? I make chicken soup often, and usually the...
• For a Halloween party, I want to make some wild and weird jello shots (we're...
• Thinking of subbing some leftover celeriac/potato puree (possibly with...
• I am making pork green chile nachos for a potluck tomorrow. I already made the...
• I'm making NYT Cranberry Curd Tart and a cranberry/jalapeno relish to go over...
• I will be in a sling for about four weeks while my left shoulder recuperates...
• Send answer to email [email protected]
• do I have to refrigerate a pumpkin pie I made tonight? Or can I leave it out?
• Making cookies that calls for 1/3 cup brandy but I am worried some people...
• I've got a bunch of chicken and a hankerin for some chinese food. Anyone have...
• time so they will both be hot to serve at same time. Not sure how much longer...
• I have a question about the ingredient "Hungarian hot peppers" on the recipe...
• I want to make ice cream with whip cream and condensed milk. But i can't find...
• Hi all! I know I never updated you about my last dinner party (a group of 12 -...
• I've been asked to bring a few sides for Thanksgiving, but the hostesses...
• I am making Merrill's Brothy, Garlicky Beans, and she has us add a teaspoon of...
• I'm keen on starting a quarterly online/print food & drink journal in the...
• We don't have a microwave. Is there an alternate solution to quick pickled...
• I bought flaxseeds (unground) a while back thinking they would be easy to...
• I was making icing with cream and chocolate chips. I was supposed to use heavy...
• First, I understand that some people (celiacs) genuinely can't digest gluten....
• I can't figure out where I went wrong here! I attempted to make a meyer lemon...
• I am in the process of making ricotta right now using whole milk. I am...
• I was going to make Blueberry-Cream Cookies, and I have everything except for...
• I have maybe 1/4 cup or slightly more of a wild rice mix as the packages you...
• Is there anything I can sub for the maple syrup. I'm drawn to this recipe due...
• Also the airline will not provide a safe meal...What should I pack? Any advice...
• I've been making my own pizza dough for a few years but have never been very...
• What is the best substitute for Brandy extract or cognac (not using alcohol...
• I have a question about the ingredient "Small container sour cream" on the...
• At every French (or French-style) cheese shop I've been to, there's a pile of...
• i've recently broken my right arm! cooking is a nightmare.....so, i've had...
• does clarified butter freeze for later use?
• [email protected]
• I have a question about step 1 on the recipe "Gong Bao Ji Ding (Gong Bao...
• where to find ingredients? recipes? I recently became interested in making my...
• My sister in law is due any day now and I'd love to help by bringing over a...
• Made the dough in December, rested for 36 hours, baked off a few to test......
• When making homemade caramel, do you stir the sugar, or just let it sit while...
• what is the best brownie recipe ever??
• how do you bread fish?
• No ripe peaches at the market. What variations on this tart have you made and...
• I've already tried oven cleaner on it and while that took some off, a lot...
• I just put a pan of brownies into the oven. I used Amanda's recipe from the...
• Ratatouille
• I know it's early but I'm planning on slow roasting a deboned leg of lamb for...
• I just made a blancmange, and I'm not sure whether it was the skim milk or too...
• I am baking a lemon yogurt cake which has lemon zest in the batter and lemon...
• I'd like to make a birthday cake to take to surprise my mother on her...
• I have another birthday I'll be baking for. I love using new recipes as...
• After cooking veal in a skillet, it turn turned gray rather than browning. The...
• I have a question about the ingredient "1/4 cup hot espresso" on the recipe...
• Okay, since we're on the subject of pies, and specifically pecan pies . . . Mr...
• I picked up some curry leaves at my local grocer, and would love to hear your...
• I went to the grocery store to get tuna, but they were out. The guy at the...
• I'm traveling to a wedding this August and need to bring some baked goods. The...
• I need 3 cups of zucchini for my recipe and only have about 2.5 cups. Should I...
• I am a bit confused about # views in the recipes. I went to see a couple of...
• In the Key Lime Meringue Pie recipe, sour cream is listed with the...
• I'm looking for a source for kochujang, on-line or else retail in either LA or...
• Want to adjust size of image to fit the thumbnail better. Another way to...
• Ropa vieja is a Cuban dish, resembling old clothes, braised shredded flank...
• I have always gone traditional BBQ. But I'm looking for something different....
• The recipe I want to make calls for 3lb pork shoulder, either left whole or...
• I was wondering why some restaurants add chicken broth to their sauces? For...
• What's the hottest pepper that Whole Foods sells?
• Can anyone point me to a vegetarian version of meatloaf? And sorry, but I...
• Can I use a frozen chicken for chicken soup? (I mean unthawed?) Will it taste...
• I'm baking a whole chicken. I am thinking that I want to inject it with some...
• Occasionally I want to share something I've baked with my friends or...
• Very sad: http://www.thebraiser.com/chefs-mourn-death-marcella-hazan/
• I wondered on a jelly roll pan-do I spray the bottom THEN put the parchment...
• How far in advance can I make this cake w/o getting soggy! Ty
• ... Put all of it together then place in fridge or should I go ahead and bake...
• #askmelissaclark What's your favorite dish to make for Passover?
• While I may be alone in this, the truth is that I REAlly dislike chicken...
• I recently started an herb garden and my chives have just exploded! Needless...
• I'm cooking a 19lb. leg of pork for Christmas Eve. Do you have any suggestions...
• It's a tragedy, but true. We are out of bourbon and making a bourbon pumpkin...
• ;o) Thank you so much.
• Chilli oil with fresh pepper & garlic
• Now that the gluten free challenge is all but over I wanted to ask some of our...
• I'm leaning towards golden delicious for their sweetness and firmness, and...
• Cheddar
• Hi... Looking for a simple recipe for pate de fruits, want to make a carrot...
• I'm making a peach pie that uses sour cream in the filling mixture before...
• It's already cooked and kind of on the sticky side.
• I recently picked six pounds of apples at an orchard and don't want them to go...
• I'm planning on making a savory galette but wanted to make it ahead of time....
• Baking fish and I don't have parchment paper. Can I substitute with another...
• I'm planning to make Merrill's Tuna Burgers when we have company next week....
• SKK suggested freezing these frittatas on a hotline post. Do you just pop...
• Lamb chops marinated
• the beets i have are quite bitter raw, and about halfway through cooking they...
• I don't won't to throw all the turkey away. Are there any easy recipes that I...
• Lemon Meringue Pie: I make a beautiful meringue and it's all fluffy and tall...
• how do you make bacon
• Sifter recommendations: I am baking more with whole grain flours and would...
• The above Ottolenghi recipe was recently posted on Food52. I am confused with...
• Anyone know of any especially reputable places for buying plants online? I...
• just decided to have a family valentine's dinner party. there will be 8-10...
• I want to make the Chocolate Oatmeal cookies, but I am wondering if there is a...
• Need some inspiration. Anyone got any good chicken breast recipes?
• The recipe is Chicken with 40 Cloves of Garlic:...
• What is the difference between kitchen shears and poultry shears? Do I need...
• My trusty $1.49 hourglass suction cup egg timer (perfect to 3 minutes and 45...
• I made this recipe...
• I could only find a huge amount of fresh turmeric at my local asian store and...
• Though the concept of the new food plate is not meant to be taken literally,...
• lacto-fermented pickles
• Need some ideas for a dish to bring to an office potluck (21 ppl) that can be...
• I bought 5lbs of heirloom tomatoes from the farmers market. Not interested in...
• How do you eat celery root raw
• Cooking time and resting time of turkey
• what natural juice recipes do you recommend for a brain and energy boost?
• Can you substitute clover honey for buckwheat honey, or is the difference too...
• So, I've convinced my husband that we should swap our microwave for one of...
• When I try to go to My Recipes page, I after several minutes I get a page...
• I have had nachos at ball parks that have a meat on top that tastes sweet. I...
• I'm getting ready to try this recipe and need a clarification about step 3. Do...
• I'm looking for a good chocolate buttercream recipe for using on vanilla...
• Ouch! Cracked a tooth and it needs to come out :( Other than smoothies,...