Sitemap / Hotline Questions

• I have a question about the ingredient "fresh rosemary; finely minced" on the...
• I want to make chocolate bark and sea salt caramels to send to family for...
• I have been cooking regularly from the two Ottolenghi cookbooks which employ...
• Here is the recipe I am using. For batter: • 2 cups Sugar • Flour 1 3/4...
• what is the different in taste for Cyprus Black Lava Salt...
• I want to make Melissa Clark's rosemary shortbread recipe, but it calls for a...
• I have a HUGE amount of red seedless grapes left over from an event. What are...
• Just need to know if the liquidy pumpkin puree will really work. Regular...
• What is the purpose of the sheep's foot tip on the classic santoku knife?
• It has to go on a trip to college so it might not be able to be refrigerated...
• Just thought I'd share this. I'm watching a great documentary series on...
• How can a cook the meat to past medium rare and not burn the pastry?
• i have an abundance of apples. i don't like apple sauce, don't want to freeze...
• Years ago, a vendor at my local farmer's market sold what she called "Veggie...
• I use pureed cauliflower instead of masked potatoes. I normally add fresh...
• I have rented a hall so that we can fit everyone in and have access to their...
• I have a question about step 5 on the recipe "Sweet Potatoes Anna with Prunes"...
• I have a question about step 3 on the recipe "Double Corn, Quinoa & Cheddar...
• Can you settle a pressing disagreement? Does vinegar ever go bad? When , if...
• I have a question about step 2 on the recipe "Cacio e pepe pizza with roasted...
• how do you make a really good chicken tika masala?
• How long should I bake the tart shell (refrigerated from Wholefoods) before...
• Standard chili recipe, peppers, beef, beans, chicken broth...
• Flavors of 5-spice powder, lemongrass, soy, ginger. I usually serve these with...
• It came out kind of raw and tasted floury. I'm worried about cooking it longer...
• i have a braised steak in the freezer whats the simplest recipe to cook it as...
• I'm making a gumbo recipe by Donald Link that I found in Food and Wine. Here's...
• Any substitute for ribose sugar
• 1. your best celery 2. your best oregano I have a perfect recipe for each...
• I have to bring a plate tomorrow for lunch. I want something easy but special,...
• Casa's recipe is my very favorite way to cook green beans, but I've never...
• We have about 35 people coming for Thanksgiving and I traditionally make...
• Dissolve it in hot water first
• I am planning to make the chocolate bundt cake by the Naptime chef. What type...
• I just that Judy Rodgers has joined the company of angels at the age of only...
• It seems there is a lag in the recipe search under the community picks...
• Some hotline questions I find (as opposed to recipe specific questions),...
• I am having several guests to my house for dinner and want to make something...
• to steam over water or other liquid
• I bought some ramps at the farmer's market on Friday but was unable to use...
• How many calories are in a serving of the Apple Cake? and What size of slice...
• The timing on the potluck post is great as I am invited to bring a dish to a...
• I really don't have time to research and decide. I am super indecisive about...
• The 2 pound bag of dried mini split fava beans seemed like such a good idea....
• Keep in mind that I can't buy certain ingredients over here. (Like avocados)...
• A local store advertises redfish fillets from Gulf of Maine. Is anyone...
• Is it at all possible to make salsa verde without the anchovy? I know it...
• I have a question about step 3 on the recipe "Monsoon Chicken Curry" from...
• Is there a rule of thumb as to how cake recipes can be converted to cupcakes...
• What should I serve for dessert? I'm serving this Pho, with shrimp instead of...
• I just learned I'm about to have a guest who eats gluten-free. I did a quick...
• I am planning on making "sort of" turkey pot pie for dinner. Or more like...
• I'm in the US for our summer sojourn and doing some cooking at my mother's....
• I saw it on a cooking show a while ago, and am having no luck finding it. I...
• I had several categories of recipes I’ve been saving for awhile, now are gone....
• https://food52.com/recipes/28063-momofuku-s-pork-buns Making this recipe, and...
• I was just about to buy a fat separator, but looking at the shape, it's almost...
• i love granola, but a lot of brands and recipes are just way too sweet for...
• Recently bought some nice bing cherries - if I'm eating them raw, is it best...
• later its been in my fridge, I thought I dnt wanna waste it, throw it in the...
• SUN-DRIED TOMATOES, OUT OF THE SUN August 10, 2012 by SmallKitchCara Drying...
• if a recipe calls for chilling gingerbread dough for 6hours can u speed that...
• Roasting duck without a roasting pan/rack I'm planning on roasting a whole...
• I ordered the...
• I have a bunch of beef fat that resulted from boiling short ribs - wondering...
• Making lobster risotto. Already made stock from...
• I want to make Sole à La Meunière Recipe for Christmas Eve dinner and I know I...
• Y'all were so great with my red sauce and quinoa questions, how about your...
• I'm experimenting with whole wheat flour in my favorite zucchini bread recipe...
• This is not a food bank, but the closest is 20 miles. So, would like to get...
• what is aleppo pepper and what can I use to sub for it?
• i've recently read several recipes that tell me to macerate my strawberries...
• When the food52 site is having issues there's an error message that used to be...
• I am planing to celebrate my friends bithday on our school trip. I want to...
• what is a good way to prepare king salmon?
• I want to make a baked chicken recipie and it requires 2 tsp of...
• I just add a New recipe after a long time but I Try to edit my recipe but...
• I'm looking for recommendations for African cookbooks, recipe sources, and...
• Sigh. It was my first time making marmalade. I did what the recipe suggested...
• the miso agave salmon recipe calls for "light" miso. what is that? can i use...
• I have a question about the ingredient "Salt to taste" on the recipe "Marcella...
• What is chard?
• I'm about to have dinner,it's 9 pm in Brazil and I'm home alone...well,not...
• I have a question about the recipe "Cinnamon Sugar Breakfast Puffs" from...
• I have a question about the ingredient "yellow cornmeal (not stone ground)" on...
• Help!! I don't particularly enjoy raw tomato on salads or sandwiches, but I do...
• Can I freeze whole eggs? I have a bunch of eggs that are about to pass their...
• I have a question about the ingredient "pork bones" I did find pork neck bones...
• My home made Meyer Lemon confit is almost ready for use and i'm excited after...
• would it be best braised in the oven slowly for several hours or would it be...
• Hi Food52ers! I love to bake so, naturally, I've tested my fair share of...
• I'll be on my own quite a bit this fall. What are your strategies for cooking...
• We are having a party for about 25 this weekend - eating steamed crabs, salad,...
• My husband would like sole for his birthday dinner this week. He likes fairly...
• I save pickle juice after we finish a jar of pickles. What uses to you use...
• I am planning on making a double (maybe triple) batch of overnight-rise...
• I would so appreciate a quick reply How to Keep Fruit Cake from Sinking During...
• The current issue of Bon Appetit has what looks like a delicious recipe for...
• Does anyone have a tested recipe for Branston Pickle? I want to make it for a...
• I usually just roast my chickens on a sheet pan, but we're roasting a duck and...
• We want to hear the story behind the best recipe you got from your mom (or...
• I have a question about the recipe "Orange Ricotta Pillows with Lillet Kumquat...
• I have a question about the recipe "Rosemary Pecan Caramels" from...
• I made a cranberry chutney that calls for 1/2 cup cider vinegar. I tasted it...
• Needless to say, a lot of us out here live for these weekly themes! gotta to...
• I like to roast veggies every Sunday for the week. Potatoes are great right...
• I'm going away for the weekend to visit friends and would like to bring a...
• And would I need to par-bake the crust with a pumpkin-custard filling? Thanks!
• Hi. I want to make a chicken tikka masala recipe in my new instantpot, but...
• These are for teachers and some friends. TIA.
• The options, it seems, are "Whole Special Extra Bold," "Whole Tellicherry...
• We are hosting 16 people for Thanksgiving. Does it make sense to cook 1 large...
• Now that the holiday baking season is upon us, is it okay to store different...
• Does anyone have a recipe for "berliners" (German donuts)?
• I would like it to be soft and moist like a sandwich bread.
• Help! I bought brown rice fettuccine style pad thai noodles instead of whole...
• I want a thick buttermilk consistency. Please help. Thx in advance.
• I am throwing a last minute dinner party at my house the night before...
• It reeks! How do I eliminate that smell from the wooden bowl? Right now it's...
• I love food and cooking but have a very small budget for school. How can I...
• Can I store baked apple pie at room temp until Thanksgiving dinner?
• I am going to Alaska to stay with a park ranger friend. The nearest...
• I have a question about the ingredient "(roughly) baby or chopped shrimp" on...
• Garden Parsley
• Q: Fig season is not upon us can you please suggest another fruit or would a...
• I just made latkes using CI's method of nuking the shredded potatoes a bit,...
• Did Yoda write this question?
• Can the bread be substituted for Passover/gluten purposes?
• Sometimes I over-whip my cream. Does anyone have strategies for saving...
• How do you pickle cucumbers?
• OK, so its not your traditional midnight feast when kids sneak off without the...
• We're not serving cocktails so I can't call it a cocktail party. We will have...
• ;o)
• what is marzipan?
• I have a question about step 2 on the recipe "Yotam Ottolenghi's Sweet Corn...
• I like cast iron, but my husband likes to cook with non-stick. Is Cuisinart...
• I found two places on-line to purchase elk - one in Colorado and one in...
• I have tons of frozen chicken nuggets and my mom keeps makeig them almost...
• My Mom always insisted on dissolving yeast in water before adding it to the...
• I have a question about the ingredient "ears of fresh corn" on the recipe...
• I already tried the microwave in paper towel method and found the results...
• I have a recipe for home-made tomato paste that I want to try. It says to...
• I have chicken breasts, fresh basil, and less than a carton of heavy cream I...
• I once saw a pictures of "beet foam soup".... and looked in vain for a...
• Does the whey have enough culture in it or do I need the actual yogurt?
• I need to take a dessert to a women's group of about 25. I need some ideas...
• Why am I am not able to add any pics to my mango pots de creme recipe. Is it...
• I'm planning to make this for my food52 party tomorrow. Can it be served by...
• I don't want to ruin my 6-8 lb. beef tenderloin, but I prefer to grill it as I...
• I received curry leaves in my CSA basket this week and I've never used fresh...
• I put them in the refrigerator to rise over night after step 2.
• I have a question about step 1 on the recipe "Slowcooker Hoppin' John" from...
• Looking desperately for a platter to keep banana bread instead of putting it...
• food52hotline if I submit a recipe, can I add images ?
• Because February. The most brutal month but for this one delicious distracting...
• I have a question about step 8 on the recipe "Italian Style Boule" from...
• I have a question about the ingredient "green tomatoes, small dice, about 1...
• Two questions: 1. I've carmelized a lot of onions in my slow cooker. Any...
• In Italian, "you do it". One of the things I love is putting myself in the...
• What do American Chinese restaurants put in fried rice to give it that...
• A friend has invited us over to try out his wood-fired oven. We are doing...
• Can I use a french macaron recipe as a pie crust? I'm going to make a peach...
• Any ideas?
• I received an unexpected bounty of fresh-picked Japanese eggplant last night....
• I have a question about step 3 on the recipe "Best Berry Cobbler" from...
• I'm roasting boneless pork shoulder today. My butcher took the bone off, so I...
• I have a question about step 1 on the recipe "Jim Lahey's No-Knead Pizza...
• Anything I can substitute for bell peppers?
• one of my biggest issues with my pound cakes is that the side get brown before...
• How deep does the dish need to be for this. Hard to tell from the picture
• When I save a Food52 recipe, where does it go? How do I find it?
• Does anyone think it would be a problem to make this a few days early for...
• I've been wanting to make pumpkin cookies, but I know they always turn more...
• And how to prevent air bubbles from ruining the rise on the loaf?
• Because of my mother's health concerns, I'd like to veganize my Thanksgiving....
• I'm in charge of desserts for a baby shower this October, and would like ideas...
• I'm placing an order with world spice merchants, so far I have fenugreek leaf,...
• Nothing, IMO, is more versatile than apples. This time of year, I eat them...
• As I understand it (which is just barely), the lye provides alkalinity and...
• Just got a Dutch oven and looking for inspiration.
• Help! We hosted a BBQ this weekend and have several pints of leftover stewed...
• What is the best method for preparing fresh chicken sausages?
• Where are all the cooks? The page looks sort of like a bunch of post-it note...
• Q: What happens if I make biscotti recipe in a loaf pan? Is it a not-so sugary...
• Forgive me if I'm rude, but are you a marketing bot from Whole Foods? You...
• I have some recipies that call for salt pork. I wonder if making salt pork...
• The two times I have made gnocchi it was ghastly. I'm ready to try again....
• These scrambled eggs made with the steam wand from a cappuccino machine look...
• I have a question about the ingredient "lemon verbena leaves" on the recipe...
• I made a good quantity of gazpacho two days ago (River Cottage Inn recipe, but...
• I'd like to brine my turkey for the first time this year. Please tell me the...
• hello: regarding the teddies apple cake, i would like to substitute the sugar...
• Recipe calls forflaked coconut, but I don't have enough. can I add shredded to...
• It seems that there are a whole lot of Food52ers in the NYC area. Might...
• Ingredients to make preserved lemons
• I went to a German Christmas market last year and had some pork hocks done on...
• Hi! I made a buttermilk chess pie yesterday and the weirdest thing happened. I...
• Looking to invest in new omelette pan. Know non-stick is preferred. Need...
• I was chatting with a friend and the subject turned to my daughter's...
• I've looked everyplace I can think of for a recipe, and haven't found a close...