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• Now i've found plenty of recipes for making cold brew in a french press. My...
• After more than a decade, I am finally retiring my old cheap fondue set in...
• I was gifted a bag of tagliatelle al porcini from Italy. Not sure what sort of...
• I know this isn't really a cooking question but it's a food question. So, I...
• How do I get the rosemary, lemon zest and sea salt to stick to my roasted...
• making mexican food but I can get the nice authentic flavor for my sauce right...
• I have a 700g pork belly which I would like to roast slowly as per the recipe...
• I signed up to join Food 52 blog a couple of years ago. but I never get any...
• @amandahesser I made your eggnog! Q: will it be ok for 5 hours or will it...
• I really have 2 separaten questions here. First, does anyone else find that...
• My boyfriend and I are going out for our 3 year anniversary next week. All he...
• Need a new electric tea kettle, for tea and boiling water for pasta and other...
• Hey I love the veggie burgers at nandos and would love a recipe to make a...
• After drooling over them for years, I just got a KitchenAid mixer! It's a 5qt...
• I just made clarified butter. Are there any uses for the milk solids? I don't...
• I'm making a gingerbread dark molasses cake (from the book Cook Fight; fairly...
• I have a bumper crop of Torpedo Onions and they have an amazing flavor! Too...
• Could you suggest some great low carb low gi recipes?
• A food non-waster’s dilemma: I pre-soaked rice for dinner tonight, but then...
• I would like to try Torrisi's recipe in the NYT - you can read the procedure...
• Hi Food52ers, It's fresh borlotti bean season and, boy, do I love 'em. I've...
• I'm baking this pie today, but would like to serve it warm tomorrow. Can I...
• Haha, I have a craving and that's all I have around!
• Help! I baked a tart shell and when moving it to the round, it broke in half....
• Is there anything that can be added to an expired box cake mix to leaven it...
• I'm making a Tarte Tatin for the first time and I was wondering if I bake it...
• making a semi freddo; recipe says i have to use a metal loaf pan. all i have...
• For the first time, I made and frozen some unbaked blackberry pies this...
• I entered a recipe to this week's contest (one-pot meals) but don't see it...
• I want to use my mother's old bean pot to make some baked beans for Memorial...
• I've been slowly teaching myself the basics of cooking Indian food. I'm a...
• Why don't certain people refrigerate eggs that say "please refrigerate" on the...
• I have a question about the ingredient "Good olive oil, and lots of it" on the...
• ...
• New le creuset 3.5 dutch oven. 1.5 lbs of pork butt in the fridge. I'd love...
• Anyone ever use the trub left at the bottom of beer making for anything? I...
• If your otherwise good looking garlic clove has a bright green sprout/germ in...
• Does anyone know of a food photography class in NY that's not too expensive?
• Looking for delicious recipes using a salt block, either cold or hot recipes
• after thawing my 15lb turkey in the fridge for 5 days, it is still mostly...
• Are sunflower seeds a hoax? Where do they come from? Sunflowers?...
• Just bought a can of this stuff for the first time. Pureed it in the mini...
• Just made Carrot Ginger soup (from Weelicious). Too salty. Added cream. Dont...
• ...what the hell is that? One of my friends lived in Belgium for awhile and...
• My wife hates sweet tasting meat, this would be a big problem
• So two very close friends (twins) are having a birthday party tonight. As a...
• My friend is allergic to eggs and I'd like to make a cookie with almond meal....
• Just acquired a pasta making apparatus, but the instructions inside only refer...
• I am making a recipe that calls for frozen puff pastry. The directions say to...
• This afternoon for the first time when I tried to search Newest Recipes, the...
• Planning to serve unfrosted chocolate cake with some fruit. What dairy garnish...
• Going to Chicago. Accepting recommendations.
• I have some frozen (pre-cooked) crab legs that I would like to prepare...
• do you have to use irish butter?
• Hello, We live in France and I have just received my first Kitchenaid stand...
• What is the vanilla extract amount equivalent to the innards of a vanilla bean...
• I am making lamb for Christmas and roasted veges. I would like to roast the...
• Best way to cook bone in ribeye
• I saw the black bean soup on yahoo news blurp..it sounded and looked delicious
• what is a good use of leftover shredded mozzarella (I'm also a vegetarian)
• do i have to start over? help!
• What type of rice is good for using in soups?
• How do I make an Indian dish known as a nargis kebab, meat enclosing a whole...
• So I'm at a buddies house and I'm cooking dinner. We are having Porkchops that...
• I want to bake this today:...
• I plan to make applesauce for T'giving dinner. Question--any experience with...
• How much molasses is necessary to activate 1 teaspoon of baking soda to leaven...
• A special cut I'm unfamiliar with or more of a cutlet?
• Quick! Your favorite non-gross decaf teas that are actually made with tea!
• my husband and i are in the process of building a house and our builder...
• If kept frozen shouldn't it be fine for much longer?
• I also have fish in there too
• Over at Serious Eats, Caroline posted a recipe for BBQ lentils which sound...
• Reminded by 52er of the great value of the NYTimes food articles, I found...
• I picked up a package of frozen beef marrow bones for next to nothing at the...
• It's the first Christmas without my Dad, and we forgot to ask him about our...
• I have no flour for the Betty Crocker Sugar Cookie Mix. I have whole Wheat...
• So I cooked 2 eggs for 2 minutes in boiling water. The out side was white but...
• This is your basic nightmare - at least it is mine. I'm planning a dinner...
• I recently enjoyed the most delicious sponge cake with fresh strawberries and...
• I am making a clafoutis. The original recipe uses 2 5 1/2 oval gratin dishes....
• I'm not a fan of the fishy flavors, but would really like to try "Momofuku's...
• It can't take more than 4 hours total (preferably not all active) on the...
• Border Grill recipes (your version).
• Currently going to be out of work for 8 weeks and need recipes that take a...
• Feeding my husband has gotten tricky since the Celiac diagnosis. Banned...
• I know to adjust cooking time for the smaller cake pans (and then for the...
• what causes the meringue to seep in while baking?
• Do I have the right cheese. Ricata, mozzarella and parmesian
• I've noticed that some recipes for pulled pork call for wrapping the pork butt...
• What's the difference? And more importantly... I have a recipe calling for...
• Okay so this is probably a dumb question, but i want to make a lemon cake soon...
• I've just made up a batch of preserved lemons following very similar recipes...
• Not only am I not receiving any notifications, when I go to the "Add a Recipe"...
• Second to last Holiday iPad app question! Tricks of the trade for holiday...
• Hi, I'm having one of my favorite salads for lunch today but its a quinoa...
• I'm trying to write a question that's more than 140 characters long to see...
• I know they should be whole grain, but I need a little more guidance through...
• I have tried many recipes and made all the adjustments for my altitude. I...
• I'm looking for well-loved, old-fashioned Thanksgiving recipes from iconic...
• The theme of my cooking club's next meal is "classic San Francisco". The...
• I bought the Pickling crock with weights as I would like to make sauerkraut...
• I am going to take salad to a dinner for 12 tonight and was asked to make sure...
• does anybody know how to make hot cookie dough pudding like at pizza hut?
• Does anyone know of a good gourmet vegetarian cookbook?
• I browned the cubed chuck on the stovetop then braised at 250 degrees for two...
• Can I substitute lemon juice for vinegar (1:1) in a vinaigrette?
• Most folks aren't arriving until 9ish. I have cheese/pate/crackers etc. The...
• I'm looking for one that is similar to CheeseCake Factory's Godiva Chocolate...
• I'm planning a trip to Scotland this summer, with a brief stop in London....
• I can make a killer fried chicken for my family of four in a heavy-bottomed...
• * cooked oats lowers GI as you know * what about soaked oats, does it lower...
• I've seen so many delicious recipes for stuffed French toast...gruyere and...
• Hello. I bought my first staub from you guys. It arrived in good condition and...
• I just defrosted some hanger steak. It smells fine but the edges are totally...
• The home-made granola I baked is now cooled but still chewy, rather than...
• I am making Heidi Swanson's green pozole recipe today. I did not do an...
• I just made a quick bread and the batter became sort of foamy. Is this normal?...
• I have some leftover brown basmati rice in the fridge and I want to reheat it...
• I'd like to give homemade chocolate truffles as gifts but some will need...
• I have a question about step 3 on the recipe "Comfort Fish and Chickpea Pilaf"...
• I just got two large king salmon. I have the fish heads and bellies. There...
• going on a 3 day ski/yurt trip in the mountains, what is your favorite high...
• I just grated ALL the scraps & bits of cheeses in the icebox to make a...
• I'm wondering if you followed the recipe exactly or improvised at all.
• Can you explain what the difference is between extracts and flavoring? I want...
• I think I miscalculated my 22lb turkey...how long should it cook it at 325?...
• I've been making lots of granola batches lately, and for some reasons whenever...
• Is their a substitute that could be used for the walnuts and walnut oil? I...
• I mixed up a casserole last nightthat was supposed to be cooked in a crock pot...
• I'm looking for vegan main dish recipes (I have a vegan friend, and have...
• I have some smoked trout which needs eating today and have no idea what to do...
• I'm following a couple of recipes for making my own starter (The one on...
• The caramel top of a dobostorte -- help! I cannot figure out how to pour the...
• Hi! I’m making lasagna completely from scratch for an office party. I’m...
• I am wondering why the basic method for cooking potatoes for mashed potatoes,...
• Paella? I want to tackle this for the weekend/leftovers and did some research...
• I made a base dough with instant active yeast & i did not let dough sit for...
• I have a question about step 2 on the recipe "Almond Tart" from dymnyno. It...
• I have four cups of fresh cranberries to use, so I wondered if I can double...
• How do I make perfect rice?
• So I made this cake for the first time last night and it was ABSURDLY...
• I usually cook 2 cups of rice in 3 cups of water and it works fine.
• I was baking chocolate cupcakes and I tasted the batter and asked my mom if I...
• I want to start making my own salad dressings, in small quantities. Does...
• I saw your recipe in your Baking Cookbook with the soufflé cooked in small...
• I'm making chile con queso for a party this weekend (from scratch). Can I...
• will one cake recipe fill all 4 tins? they are 5" base x 2.8" tall x 5.6" wide...
• I have a question about the recipe "Raspberry Swamp Pie" from amanda.
• Just need to know whether I should use more than one...
• turkey
• I bought a pair of kitchen scissors. I'm using them for cutting poultry and...
• We like to buy whole, boneless New York strip and cut it down into thick...
• Tuesday. I'm afraid that it's now spoiled. Should I just throw it out?
• Could I have some feed back please. I am still at a loss. I have a kosher,...
• Making shrimp and grits for 40 that needs to be done two to three hours in...
• I have a question about step 5 on the recipe "Kale with Pancetta, Cream and...
• My dedication to cooking has been much revered by my in-laws, who now look...
• I have a question about the recipe "Beloved Greens Quiche" from Table9.
• I made a roast chicken last night, and like I always do I made a pan sauce...
• The Miele website and manual are very limited.
• I have 1.5 large roasted beets that I'd like to incorporate into a red(dish)...
• I have it in there now...if I should not, I will try the blanket option.
• What are some of the things I can do with an eggplant besides grilling or...
• I poached some chicken in chicken stock, can I still use the chicken stock in...
• So, I after less than a minute, pulled it out, added the sour cream mixed it...
• I have a question about the recipe "Black Bean Soup Topped with Lime-Toasted...
• For big occasion birthday parties when I was little, we always got banana cake...
• I'm going to Louisville for a few days! I know it's a big "foodie" city - does...
• It will also be a brunch. I've never hosted, or been to one before. It...
• Bought some mushrooms at the farmers market, but won't have time to make the...
• I am feeding my starter and it got me to wondering - what if any - other uses...
• As I look through contest entries, I'm struck by the almost unfair contrast...
• I've been researching paella recipes and all that I've encountered so far...
• I planted too many radishes. What now?
• I'll be serving a rich seafood dish: oysters, shrimp, leeks, fennel, cream. I...
• I was having a discussion with my friend about avocados. My stance is that in...
• Has anyone else experienced this? Even the two cloves of raw garlic in this...
• (My CSA keeps dumping them on me, and I don't want them to go to waste)
• Perennial plates Potato pave terrine recipe still shows 0 views even though a...
• I have a question about the ingredient "2 tablespoons vodka" on the recipe...
• Is there a respectible exchange I can make for creme fraiche in a pasta recipe?
• I'm taking questions for the next hour at the food52hotline! Got a summer...
• When a recipe calls for oats, am I correct that they do NOT mean quick cooking...
• Growing up I recall we only had one choice for butter and that was salted....
• I just commented on a recipe where the note & instructions made ZERO sense &...
• processed differently or are these totally different cocoa beans.
• How do you set up your profile so you can get email via food52? I see other...
• Good morning everyone! Happy Thanksgiving! So I love the Canal House's...
• by # of views? But, for ex, this morning the "dirty dozen" question is in 5th...
• Has anyone made Italian meringue frosting with caramelized sugar-- so instead...
• want to fine a brass polish that works well and maybe retards tarnishing.
• I let my duck confit cure for 3 days now in the fridge, but I am concerned...
• Staying in Glen Allen for a few nights and would love some recommendations for...
• Hi! I want to make a pearled barley salad dressed with a vinaigrette but...
• I received a huge batch of serrano chiles from my neighbor. I've pickled some...
• Please help i am Yuko Suzuki youtuber and chef and Japanese reporter; I watch...
• I am making meatballs for a huge birthday party tomorrow and really need to do...
• I bought an oregon truffle at the farmers market on sunday, I want to shave it...
• Sour dough