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• Here's a link to my recipe for Crispy Spice-Brined Pecans....
• Bake pound cake in half sheet pan?
• One of my biggest regrets is that I did not inherit my Grandma's incredible...
• 1 cup of chocolate chips I understand but 1 cup of chocolate ? It's solid. I'm...
• I would like an easy to prepare menu that can accommodate small children, and...
• I'd like to can a couple of small jars of this:...
• I bought a digital from Sur La Table to make the Salted Pumpkin Caramels....
• I have typed " paleo recipes" there is no information. When I typed " paleo...
• Is there a substitute for lemon juice in hummus? Sadly, the lemons in the...
• I want to make a dump cake but I don’t have cake mix and can’t afford to go...
• We're thinking about buying one (either hand crank or electric) but I'm seeing...
• what is the best way to roast pheasant please
• A colleague and I are demonstrating quinoa salad for a weight loss group in...
• A Facebook fan wants to know, "Does anyone know after blind baking pie crust...
• I'm hosting ~45 people for a birthday party in about a month. We're catering...
• 15 comments Spread the Word Every week, Food52's Senior Editor Kristen...
• @jestei foodpickle Mine has no liquid. I cook for 2-3 hours at low temp either...
• I've tried different recipes, the temp. range recipes require is met and even...
• What country uses kamut grain.
• I wish we could still edit a recipe from the recipe page. Instead, I have to...
• I have a question about step 4 on the recipe "Baked Spaghetti with Mushrooms...
• Does anyone know if a dark roux made from gluten free flour would have same...
• Can eggs be frozen?
• How do I know when coconut water has gone bad? If I open and refrigerate it,...
• I don't have an ice cream maker, but I've seen recipes for frozen custards and...
• they are Heirloom tomatoes, would like to roast in necessary
• Help--I have a Thanksgiving guest whose diet is getting more restrictive as...
• Which pasta dough recipes work ( all 00, 00 and semolina,+/- olive oil, what...
• Can you cook with white pumpkin?
• Has anyone tried to make pizza dough using this flour. If so, is the dough...
• Been seeing a lot in the news lately about lawmakers who want the FDA to...
• I can cook it on the stove, bake it in the oven, or in a rice cooker.
• i have 4 pieces of chicken thighs. i want to make a soup. usually i would use...
• I have a question about step 2 on the recipe "World's Easiest Falafel and...
• can i use a gluten-free baking mix for pancakes, if it doesn't say it on the...
• When I saw your answer I realized I asked the wrong question. What I meant to...
• call for BLANCHED almonds or almond flour. If I use mine, how will it affect...
• Although it was 75-degrees yesterday, they're predicting our first significant...
• Would you say that you have to use two different kinds of “bacon”...
• I am hoping to have multiple steamed buns for thanksgiving and was wondering...
• Can I make this, except with lamb shanks?...
• WOW u guys were right abt that dandelion greens recipe! it worked perfectly...
• I am making Marble Rye bread. I would like to start it this morning and finish...
• i didn't tag as i don't know how as i just wish to cancel
• I have a question about step 2 on the recipe "Tangerine and Almond Shortbread...
• Any suggestions for use of a good quantity of Meyer lemons other than pickling...
• Amazing looking "Buddha's Hands" at the market this morning - what would one...
• I have a question about step 2 on the recipe "Summer Squash Couscous with...
• What is your favorite vinegar and evoo for a vinaigrette? Looking for brand...
• I have a question about the recipe "Creamy Potato Soup with Bacon Vinaigrette"...
• I don't have a tube pan...what's the next best option? Thank you! School's...
• Can I mix watermelon in with my batteries bake it
• I finally got around to processing all the leftover/rock hard baguette pieces...
• Anyone done it? I hear you can just add a few tablespoons of commercial red...
• Any ideas to take the place of lemon that are not acidic ?
• I was straining my chicken stock and realized i left the absorbent pad thingy...
• My ice cream maker arrived -- hooray! But strawberries are no longer in season...
• Any idea what it was? Not fishy.
• what is the best way to go about this without turning it into overcooked...
• I am going to bake an apple pie for Thanksgiving. When is the right time to...
• Faced with the classic "one loves it, the other hates it" dilemma with respect...
• I have a question about step 4 on the recipe "Pudding Chomeur" from camille....
• I have a question about step 7 on the recipe "Broccoli Rabe, Potato and...
• Why boil then simmer in many recipes, like soup?
• Anyone have recipe for a basil pesto with no cheese. My son can't have cheese
• We need your help to build our new Holiday iPad app. How do you prepare?
• I have a question about step 2 on the recipe "Chocolate Dump-It Cake" from...
• I have a question about step 5 on the recipe "Salted Double Chocolate Peanut...
• My laptop doesn't have sound anymore and the video's close captioning was in...
• I am just starting the endeavour of making this tart (Strawberry-Mascarpone,...
• i have made many quick breads from your site. This one was a lot of work, a...
• I'd like to have at least a least one side and a salad. Plus a vehicle for the...
• about to go apple picking. any creative ideas on what to do with abundance of...
• Accidentally added 1/4 cup brown sugar to my turkey wing stock forgravy....
• Living in Japan and getting ready to frost pumpkin sugar cookies for a...
• I want to start making my own sausages and am looking for a good meat grinder....
• Pita bread, sourdough recipe
• Are you counting lettuce as leafy greens like cabbages, escarole, etc.. for...
• I want to make my own rye crisps like in Gardettos. They're the best part! The...
• For a pot luck spread at work I want to bring bagels. Any suggested recipes...
• If aluminum in baking powder sometimes makes baked goods taste "tinny", why do...
• Trying to decide on one or two very simple BBQ sides that are veg friendly.
• I have a loaf of zucchini bread that stuck to the pan (first time in roughly...
• This sounds delicious and I'd like to make it tonight, but didn't plan ahead...
• I have a question about step 5 on the recipe "Cinnamon Sugar Breakfast Puffs"...
• I have a question about the ingredient "anchovy paste" on the recipe "Make...
• Approximately how many cups of chopped rhubarb do I need for this recipe?...
• I have a question about the recipe "Dan Barber's Braised Short Ribs" from...
• Has anyone ever made these without the coconut? If so, do you make any changes...
• I have a question about the ingredient "allspice" on the recipe "Cinnamon...
• I have a question about step 2 on the recipe "Tangerine and Almond Shortbread...
• I have a question about the ingredient "sour cream, fage, or creme fraiche for...
• I want to try this recipe as it looks delicious- particularly as the days are...
• My cooking gas is out til tomorrow, and I'm hungry. I have sweet potatoes,...
• I am in the midst of candying both clementine and lemon peel. I am following...
• I love the vinyl floor mats, but I don’t want a runner, it says large floor...
• I find that green beans never absorb the flavor I'm hoping they would. I'm not...
• I feel kind of silly asking about such an elementary recipe, however Im...
• Do you have any news yet on the upcoming culinary vacation to italy?
• Reply like this? I have to use three to four times the amount of corn starch...
• Made the mistake of putting cheese curds in my pasta sauce. Any way to get rid...
• How do I make candied orange peel for a cookie recipe?
• What is good/acceptable to serve at a house warming party? Very informal, just...
• I have a question about the recipe "Cocoa Pear Crisps" from Rivka.
• I feel like I'm missing something fundamental. There are a variety of...
• I have a question about the ingredient "1/2 loaf of Italian, French or...
• I have a question about step 1 on the recipe "Power Bread" from boulangere. It...
• I know it's probably obvious but is the "fine sugar" called for in the...
• Can you refrigerate grapefruit and not loose any of the sweetness? Thanks!
• I have a question about the ingredient "1 tbsp pomegranate molasses...
• I have a question about the ingredient "1/2 teaspoon allspice" on the recipe...
• I have a question about step 3 on the recipe "Herb and White Wine Granita"...
• Until today, I could check in on foodpickle questions and answers and they...
• I am wondering if there might be texture or taste issues if I use fresh...
• Am making Yotam Yotolenghi's Burnt Eggplant with Tahini and the recipe calls...
• I have a question about the recipe "Crispy Delicata Rings with Currant, Fennel...
• I just realized that the recipe asks for the tart crust to be par baked-- how...
• I have a question about the ingredient "Lemon wedges" on the recipe "Whole...
• I have a question about step 6 on the recipe "Grown-Up Birthday Cake" from...
• How does this cake hold up to being in the fridge? I wonder if it would have...
• I have a question about the ingredient "Certo Premium Liquid Pectin" on the...
• "kale (a large bunch), stemmed and roughly chopped" do you think I could use...
• Does margarine bubble and brown and is this critical to making the crust? I...
• Hi. If I left out the coffee would I have to add a different liquid? What...
• I have a question about the recipe "Short Rib Ragu" from Minimally Invasive.
• I need to make a lot of spinach gratin for the upcoming Hannukah and...
• What if strawberries are in season? Should I freeze them first?
• I have a question about step 8 on the recipe "Herbed Biscuit Bites with...
• Has anyone cooked freekah? It is a green (immature) wheat that has been...
• I have a question about step 3 on the recipe "Moroccan Merguez Ragout with...
• I have a question about the ingredient "Mayonnaise" on the recipe "My Best...
• I have a question about step 3 on the recipe "Rhubarb Curd Shortbread" from...
• Can we see a picture of the final product so that we have an idea of what it...
• It was briefly poached in a cheesecloth "roll"
• Can the mixture be made a day ahead? How well does it fare overnight in the...
• - If a recipe calls for baby leeks and I can't find them, can I use regular...
• is it better with all whole eggs or some whites? can you bake ahead, freeze...
• I have a question about step 3 on the recipe "Roasted Curried Cauliflower"...
• The only suitable brining vessel I can find that will also fit in my fridge is...
• How to make soup-bone soup without soup bones - have stew beef, potatoes,...
• Hi all! It's one of my favorite nights of the month; our bi-weekly fish CSA...
• It's a 21 pound free-range, no preservatives or antibiotics (ever) turkey. The...
• Any chance it could be assembled the night before or will it dissolve into...
• I have a question about the ingredient "1 teaspoon cinnamon" on the recipe...
• Cooked a raspberry danish with cream and ricotta cheese. Does it need...
• I had a bunch of people over this past weekend and I have a lot of sprite and...
• I always find it lasts several days in the fridge but did not know if there...
• This is the tail end of our Holiday iPad app entertaining tip collecting! Help...
• We are hosting a fajita bar after the final ballet show for 50+ people. I...
• i just bought a beautiful piece of pork belly -- any suggestions for what to...
• Any suggestions will be appreciated.
• should anything but olive oil be used for garlic confit?
• We are having some friends over for a BBQ. The main course is pork shoulder...
• I would like to try canning some kiwi jam. Not sure about the natural pectin...
• I had one for breakfast today that was garnished with the traditional celery...
• My Mother & I bake hundreds of cupcakes for our business a month from the same...
• I'd like a simple but tasty way to cook frog legs
• I have a question about the recipe "Butternut Squash and Cider Soup: 1993"...
• I have a question about step 1 on the recipe "Kaleidoscope of Veggies Tart"...
• I have a question about step 6 on the recipe "Pudding Chomeur" from camille....
• I also have a beef chuck roast I was thinking of grinding and adding in with...
• What kind of slow cooker is shown in the slideshow? It looks lovely. Have you...
• I'm wanting to make sore throat lollipops with pineapple, ginger cinnamon,...
• General uses or other information, in addition to recipes, would also be...
• I made some onion soubise for the first time on Saturday and I still have...
• Would love to register online for wedding/shower gifts!
• what is the best way to cook a Spanish omelette? I always seem to screw it up!...
• Thinking about buying an ice cream maker for home and wonder if anyone has an...
• I live in a place where brown sugar is not easily found. I can find brown...
• I want to make a buttercream frosting flavored with dried raspberries. Should...
• This question was asked 10 days ago and has over 1200+ views, 44 comments and...
• can i can and if so how, your tomato sauce with butter by marcella hazan
• what are moong lentils
• I have a question about step 2 on the recipe "Soft and Chewy Oatmeal Bread"...
• Is it safe to brown meatballs today, then freeze and finish cooking in sauce...
• Robicelli's, the incredible Brooklyn-based bakery that has activated itself as...
• I'd love to bake cinnamon rolls for a friend, but won't have time to bake them...
• We brought home half a rack of so-so babyback ribs from a restaurant. The...
• I made tomato confit (slow roasted tomatoes). A lot, more than what we can eat...
• I just added a new recipe but can't find it in RECIPES even if I type the...
• How can I keep my meringue cookies stay white? Should you add cornstarch or...
• we are getting a new kitchen, but the Work will leve us whit out a kitchen for...
• Mutton on an induction cooker. Its already 2 hours. Cooking on a temperature...
• I made one with dried chilis and it is spicy, smoky, and bitter. I would not...
• vegetarian suggestions please! oh no cheese!
• I am looking at things like SPLENDA AND SUGAR ALTERNATIVE BUT DON`T KNOW IF I...
• I just came across a bobby flay "mac and cheese " recipe. It call for egg...
• JACKFRUIT Today there is a festival of dishes from jack fruit at CGH earth...
• I think it's great that Food52 is promoting homemade kombucha with the starter...
• is the 1/4 cup measurement for the cream correct? it did nothing to melt the...
• My spice cabinet is stocked so I'd like to mix my own pumpkin pie spice. Any...
• I want to try making paella this weekend, does anyone have a recipe...
• So we butchered our pigs Tuesday and have two prosciuttos curing but we have...
• I am trying to come up with a peach layer cake recipe for a friend's birthday....
• I have a question about the ingredient "6 tablespoons tawny port, divided (see...
• Can I freeze an unbaked sour cream apple pie or will the filling separate?
• Does anybody have any good recipes for Icing and frosting that's not to sweet....
• I already have a second main dish: shrimp w/ coconut milk casserole. Chicken...
• Do I really need to use canning jars to quick pickle things? Or, can I just...
• When reducing stock, after straining, is it necessary to keep it at a low...