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• I know summer isn't for another couple of wintery month, but I would like to...
• For muffin cakes
• I never prepare fresh corn. I'm roasting a chicken right now; can I just throw...
• I am looking to make an old fashioned strawberry cream cake to serve at least...
• I cooked and turkey and stuffed the cavity with lemons, garlic and shallot. I...
• How can I adapt cookie recipes if I don't own a mixer? Ever recipe seems to...
• I have a question about step 7 on the recipe "Russ Parsons' Dry-Brined Turkey...
• Can I roast seeds from other winter squash just like I would pumpkin seeds? I...
• put through cheese cloth-don't want to throw out
• why do purple beans turn green when cooked?
• Does anyone know from personal experience if freezing baked cookies is really...
• What size baking dishes do you use for making individual servings of baked...
• This is an Ina Garten recipe we love, but serving it an an open house party...
• ...
• I'm in the market for a high quality digital meat thermometer. The kind you...
• Trying baby led weaning with my baby. Concept is you give them solid food...
• does farro need to be soaked in advance? maybe only pearl style?
• How far in advance can I make this? Does it keep well in the fridge or is it...
• I'm looking to see if anyone does a really good garlic toast, with Parmesan,...
• Will there be an app for Android devices?
• Using a kosher turkey...do I need to alter this recipe since a kosher turkey...
• I just made the meringue for a pavlova. I'm concerned that it's not crispy...
• My child is an extremely picky eater. I'm looking for recipes that she might...
• Is there any way to tell the quality, i.e. flavor/heat of an ancho pepper...
• I bought black chick peas, a 'heritage' variety of chick peas, grown near...
• What is the difference between matzah farfel and broken up matzah? I am...
• food52hotline can I cut a jam recipe in half? My recipe makes seventeen 9 oz...
• I'm currently living in France and wanting to make traditional Mexican food....
• I have a question about the ingredient "coconut, toasted" on the recipe "Mom's...
• I have a question about the ingredient "fresh blueberries" on the recipe...
• Just finished entering a recipe and can't save it because it requires me to...
• are there any Chinese recipes?
• i took a frozen chicken cuttlet from the freezer on saturday and put it in the...
• what does that = to granular sugar
• I want to make banana bread but I only have potato and chickpea flour, I’ve...
• Cleaning out the fridge today and found some very well aged cheese rinds. One...
• Going for Water fasting with our friends to support Anna Hazare tips to help...
• each shank might be 4 inches thick?
• I like to give food gifts for christmas, and am riding kind of a high since...
• My recipe says to boil and serve. However, when I used to buy freshly made...
• Would it be really weird to use olive oil in place of safflower oil in a cake...
• I'm making borscht using small beets. The recipe says PEEL them. Isn't that...
• Recipe: cook for 8-9 hours on low: Place 2 sliced apples, 1/4 cup brown sugar,...
• The generous and talented cooks/chefs contributing to food52 have led to...
• I have never grilled anything - there, my confession...There has always been a...
• Every time I bake a pie with a double crust it always comes out super watery...
• Was all set to purchase a KitchenAid mixer until I discovered there are 426...
• Cookie and biscuit dough vs pancake or cake batter. It seems a combination of...
• I plan to makes knishes tomorrow with a filling of potatoes, caramelized...
• Curious as to why some Pumpkin Pie recipes call for a pre baked crust and...
• Am cancelling gmail account and want to continue Food52 daily recipes.
• A+M - I'm a home cook and some friends have asked me to cater a dinner party...
• I have a question about the ingredient "3-4 pound cheese pumpkin or butternut...
• I want to make a homemade frozen pizza for a friend that just had a baby. Any...
• I have a mix of beans here, but threw out the package long ago. Do I soak...
• I want to order the Growler Tap -- but will it be here by the 24th???? Let me...
• I need a recipe for a 'yeast pie crust' for an Onion pie from Quebec. All I...
• you may answer my question by sending me an email at [email protected]....
• I am temporarily working in Chile, and I am trying to get used to my new...
• Have 3 heads garlic don't need. What can I do with it?
• I roasted radishes a couple nights ago (with olive oil, salt & fresh...
• There is carbonized deposits on both the stove and stockpot that seem...
• please help I have a large slab of Pate duck and orange flavor and I can't eat...
• Hello, I saw a pasta recipe on pinterest 2 days ago and now it is haunting...
• for Barbara Kafka's roast chicken (http://t.co/Z4yzQtkZ) wld this work in a...
• This year it appears the potted tomatoes are much happier and larger than last...
• I don't have 3 dutch ovens but having 3 different pots going at the same time...
• I'm looking for a recipe for a cookie that is very thin, flat (almost like a...
• I have a whole lot of oven-poached salmon left over from Thanksgiving...
• I love straining my favorite black bean soup - but it takes way too long thru...
• We like Cajun or spicy flavors.
• I'm just one person with an army's supply of dry sherry, trying to find ways...
• I just got fresh garlic from the farmer's market. What's the best way to...
• It's a long story, but I have leftover pasteurized egg whites in a carton. I...
• I need to replace my Bosch dishwasher and am leaning towards another Bosch,...
• I have soaked it, washed it, poured vinegar in it, poured vinegar and baking...
• This week we got some beautiful Rainer cherries in our farm box, which we took...
• Can I replace feta with goat cheese for the sweet corn polenta recipe?
• Reading through the recipes of the finalists for the "best pudding" contest I...
• I need a quick vegan dessert that doesn't take more than 15min to make and eat...
• Do you have a great turkey brining recipe?
• Should I let the ravioli dry overnight before cooking them? I also had air...
• Live cultures
• I'm having friends over for dinner Sunday night. She's a great cook and they...
• Would love a pastry cream filling that is chocolate. Need the chocolate that's...
• I just made the best batch of my life. I had a bunch of very fresh, local...
• I would like to pickle my own for Chicago Dogs. The internet is surprisingly...
• recipe calls for a grainny mustard, I have one more smooth, anyway to...
• i made 2 layers of chocolate cake that are frozen . I want to know how to...
• recipe calls for 3/4c. nuts, 2 T. sugar and 1 T. cinnamon to be put in pan on...
• Can I brown the chicken, put it in the prepared sauce in the morning and then...
• Make bun without me then make sandwich?
• I found these at an Estate sale, couldn't resist, but I'm thinking it'd take...
• This is a great recipe...lovely taste and texture. But it's rich and, at 5...
• I have a question about the ingredient "vinegar" on the recipe "Mushi-Gyoza...
• looking for non-traditional chili recipes to make for an upcoming chili...
• I made the Marcella Hazan Butter and Onion Sauce and froze it. I defrosted it...
• I have a question about the ingredient "white chocolate, chopped" on the...
• I'm thinking about spatchcocking (butterflying) the 11-12 pound turkey I'll be...
• Can a mock chopped liver made with lentils, onions and walnuts be frozen?
• Why does the FOOD52 team prefer rennet tablets over liquid? Did you test with...
• Hello. For book club this month our selection was Eight Hundred Grapes by...
• Only have whipped instead of a block of cream cheese for frosting will it work
• So ill cook some pork and once the meat is browned i throw in a scarmbled egg...
• I made an eye of round. I'm not real fond of how it came out. Not very tender...
• I made this pie today....
• Every time I make them I end up overlooking the yolk to try and cook the...
• I have a question about step 8 on the recipe "Monkey (Ginger)Bread" from...
• I followed a recipe that called for one part maple syrup and one part almond...
• From 1953, when he was serving a stint as Paris correspondent for the NY...
• I have lots of green plum tomatoes to harvest and use. Pickled is a option to...
• I don't need recipes that call for 'one clove of garlic' - i need recipes that...
• Started gravy in turkey droppings by sprinkling in flour but it’s not...
• Never cooked salmon before and want to steam it. It has skin on one side. How...
• I'm new to the fermentation game. I've made simple things like kimchi,...
• Should I substitute the 4 eggs called for in cheesecake recipe with greek...
• making chicken goujons and want to eat them later, if i blot the oil off later...
• I've heard the crust should be very cold, but I worry about putting cold...
• Hello, I have been attempting, unsuccessfully, to save a recent recipe to "My...
• Planning to make this today in a food science group with kids, and I noticed...
• Hi bakers and New Englanders! Does anyone have experience baking with bakewell...
• Is it ok to thaw puff pastry, make something with it, then refreeze the...
• Mainly looking to use it as an ingredient (vegetarian substitute for...
• I have about a cup of canned pumpkin hanging out in my fridge remaining from a...
• Hi Everyone My name is Darius Ancateu and I am a student at University of...
• Add any details, clarifications, or relevant information here.
• When comparing or combining cake recipes (in this case, pound cakes), what do...
• I have a question about step 9 on the recipe "Pita Bread" from lapadia. It...
• Difference between all purpose and cake flour? Can they be substituted for...
• Doing a dessert for a small dinner party tomorrow and have a rough idea, needs...
• Could I make the pea puree and ricotta mixture the day in advance, perhaps...
• A friend of mine was availing herself of various and sundry kitchen do-dads...
• Gluten free peach cobbler recipe
• I have a friend with 45% vision. She's looking for good cooking resources. Any...
• are you for or against mayonnaise? are there any ways you eat mayo that others...
• Some time ago I made a French dish that was reminiscent of ratatouille. I...
• I have a question about the ingredient "Grams Live Yeast (For Sweet Dough)" on...
• I am going to make these crackers...
• I have a recipe for a banana bread I am making..but I want to make the...
• The recipe in question is Tasty’s Galaxy ‘Box’ Cake Pops.
• I have wedding samples to make tomorrow and I just need a nice fluffy recipe...
• Oh wow! I just found one of those Italian Christmas cakes in the back of the...
• I have heard the consistency is similar to quinoa, but flavor like broccoli....
• How long do roasted beets hold, i.e., how far in advance before next Thursday...
• What's the best way to cook dove?
• I have been experimenting with making non-fat frozen yogurt using Greek non...
• I am making the cheese from Le Pigoen's Jacked Pork Chops, I have done it...
• Whipped cream inside flourless chocolate cake??
• Why does the pudding harden on cooking?
• Trying a Nicholas Free Turkey from Fossil Farms. Should I brine? Which...
• Just recently purchased a kitchen aid stand mixer (hooray!), would like to...
• What is kaffir lime leaf?
• I have a question about the recipe "chèvre and rapini pizza with red onion,...
• I just made salad dressing with it and then read that it should be...
• So I took all the lobster shells from our New Year’s Eve dinner and created a...
• If you have a lot of greens that need washing for New Years. Here's a trick my...
• I made a big batch of Nicholas's A Simple Home Coconut-y Red Lentil Dal and...
• I want to recreate my favorite pastry from childhood, kolache, which is a...
• I can't get the "ask a question about this recipe" link to work on my iPad so...
• I want to make a German Chocolate Cake without nuts. How would you make...
• is there anything equally tender yet not as fatty as pork belly?
• Other than baking time, is there any change I would need to make in a recipe,...
• My friend gave me a huge amount but I'm leaving town in a day and no time to...
• It somehow does not live up to expectation in terms of texture (turned out...
• I have been gifted with a crazy amount of foie gras directly from France and I...
• Hello, while making caramel glze for popcorn, I accidentally added 1/2...
• I've searched the www high and low looking for a source for salt from the...
• Where can I order the Cook Book on Squash.... The recipesQand photos are...
• So I was in the ridiculous position of chopping up an aging rabbit at 5:15am...
• I have quite a few of them and want to use them before they go bad. Any...
• How to cook quinoa?
• frozen roasted/purreed green tomatoes from last summer Ideas, curry?
• I have a 2.5 lb center-cut beef tenderloin roast (about 2.5 inches thick), but...
• They're eating late and will have missed school lunch
• I just used my new Staub to cook rice. While I kept it on low, I still got an...
• I have a question about the recipe "Pear Soup with Pancetta and Blue Cheese"...
• I have seen a lot of truffle recipes online but none of them tell me whether...
• When should I freeze whole wheat pizza dough? After it's first rise?
• I'm brining a small heritage turkey at the moment (about 5lbs) and want to try...
• Great book. I'm sure that it is also available in english.
• A good bit of buttermilk and butter were added. I also added an apple, because...
• So I have these plates and they look really cool. They are sort of small...
• In the Rosemary Pine Nut Brittle recipe, the first step is melting the sugar...
• Need to make a veal stew for someone who cannot eat pork, and need something...
• In the 1950's my grandmother made a Chocolate Macaroon cookie with four...
• I have a question about the recipe "DARK, CREAMY, RICH, CHOCOLATE FUDGE" from...
• Usually I bake a wheel of St. Andre and top with a blueberry agrodolce. The...
• Happy birthday to me, any advice from the cooking crew? Ted said,
• I'm looking to purchase a cast iron skillet. Lodge Cast Iron has been around...
• The waiter said it had cream cheese and American cheese in it.
• I always hear that I should cook pasta in "salted water", but it never...
• Was planning to make the recipe for a group later this week, if I can find it...
• I like to spend time with my guests when doing a dinner party, and was...
• I'm baking a white cake from Baked, and the cakes seem to be done (goden and...
• I have 7 oz of this. Was thinking of a cookie. Does anyone have a go to recipe?
• Even if they are a perfect, delicious, medium-rare, it never fails to fill my...
• Does unopened dijon mustard go bad or does it have a pretty long shelf life? I...
• I cut up cucumbers and soaked in brine solution overnight, soaking them the...
• @foodpickle any good, quick and easy fish recipes or protein dishes to...
• How can I make a carrot and potato soup?