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• i made a NY crustless cheesecake, but i want it to be a little dryer in...
• How to cook quinoa
• I have a brand new cast-iron skillet. Does anyone have recommendations about...
• Something creative and not mashed yams, seared chicken, and a cranberry sauce....
• Is there a way to see all questions posted to the hotline, as there was with...
• I have a question about the ingredient "1 large meyer lemon cut into 8 pieces"...
• OK pickle fixers! I have my 1st grown-up cooking debut @ tgiving. I'm...
• What is tofurky
• What are you eating that you're not sharing with the rest of us—because it's...
• The question that has plagued me forever: Do you time pasta as soon as you add...
• I simmered chicken breasts on the stove to make a casseroles tomorrow. I...
• I just ordered a pound of food grade cocoa butter. My initial hope was to use...
• I am editing an article that includes a recipe for beggar's chicken. The...
• My last cat was named Mochi, but sadly, Mo stayed with my roommate when I...
• Making biscotti
• I have an excellent pie crust recipe that does not make quite enough dough for...
• I bought these gorgeous gigantic purple speckled kidney beans and thinking...
• This describes my current situation. I had major surgery and expect to get...
• sunchokes or jerusalem artichokes - I don't have enough for soup, but should I...
• Merell thanks for responding so quickly. You said one should refrigerate...
• I love making big batches of soup and eating them for several days, but I find...
• We all know our favorite onion types based on the dish, but I was wondering if...
• I'm making pumpkin pie and just finished blind baking my crust. I noticed two...
• So I have most of a can of sweetened condensed milk sitting in the fridge from...
• sauce
• A braise/stew with potatoes, tomato, beef. I remember it calling for...
• I have cans of black beans in my pantry and don't really know what to do with...
• We are hosting a cook out for the third race of the triple crown. We were...
• I've never used it or seen it used in any other dishes. There has to be some...
• Headed to NYC for a long weekend in the beginning of December and trying to...
• Turn good veggie stock into turkey stock -- drumsticks?
• I have tried for 5 days. The recipe becomes scrambled after publication....
• or should I freeze it?
• I recently bought a jar of Lupin beans brined in salt water, and even though...
• About the recipe "SHRIMP SAUTE WITH A FLAMBE AND A JETE" from Waverly, Is OK...
• Should I put it in a waterbath also
• What would my riicotta whey be like in my challah recipe?
• without having a casserole dish what is the best way to cook braising steak?
• Mis- read the recipe and added too much cream (3/4 cup too much). What can I...
• I would like to substitute coconut cream for the usual half-and-half in pastry...
• I have a question about the ingredient "rosemary" on the recipe "Boozy...
• I'm hoping someone can answer this question. I got "fresh" chicken boneless,...
• Any ideas as far as spice inspiration? So far my mix includes...
• I bought an extra tub accidently, it's whole milk Sierra brand (seems extra...
• Thank you to food52 for this Viking hand blender.Will make a chili peanut...
• I recently bought some white peppercorns from an Asian market. When I looked...
• i started my own food & cooking blog 7 months ago, can my recipes appear on...
• I want to set my rice cooker on timer mode and wake up to delicious steel cut...
• Id like your best recipe and I need to freeze after baking. Can this be done...
• I added the cooked grape to Ball's RealFruit Instant Pectin and sugar in the...
• trying to do wheat-free diet. Its proving difficult. What foods are completely...
• Has anyone seen chestnut flour in a store in New York City recently? My local...
• I would like to bake a fresh blueberry and peach cobbler to be served on...
• So I'm finally planning to make this recipe, and I can't find fresh...
• I have so much trouble searching for recipes on your website. For example, I...
• New to baking for a GF friend who loves cake but isnt a baker herself, Id like...
• The main Feast of the Holidays is now over for us, now time for a treat. I...
• I've made this twice now, and thought it was terrific, both times. I'm...
• I'm making a single crust pie and the recipe says to bake the crust for 10...
• I'm interested in as much detail as you can provide about the correct method....
• I am making these...
• How long should a turkey "rest" before carving?
• What are some tips for grilling/smoking a free range turkey? This will be our...
• This happened because I used a jar of onion and garlic jam that didn't have...
• Yeah, I know, it's like asking advice on restaurants in New York City, there's...
• Keeping in mind I don't do a lot of baking (or a lot of recipes from the...
• Do any of you have any familiarity with this German ginger "stomach bread"?...
• Every time I make Mac and cheese it comes out very greasy/oily. Any...
• Help! My stupid kitchen scale battery is dead! I want to start baguette his...
• Added more sugar than I should have in my jam will it settle
• A bazar street food guide for a day -- Mexican who has spent years in Mexico...
• 1. I'd like to include lemon zest in my gnocchi. I'm serving it with beurre...
• This was not ramen. Just broth.
• I organized a catered hot breakfast at the office this morning and there were...
• I posted this as a response to another foodpickle thread, but decided to...
• I have just made a batch of jam drops and they have turned out crunchy, what...
• also curious if anyone knows what temperature matlodextrin breaks down at, if...
• Does anyone have a good pineapple upside down cake recipe?
• I want to make sugar skulls for day of the dead. The recipe calls for meringue...
• I'm making a pasta with kale pesto (kale, olive oil, pine nuts, garlic,...
• Dear moms, dads, chefs, cooks, and other kitchen tool-familiar folks, We...
• tahini, lemon juice, evoo, garbanzos, parsley
• I am preparing stuffed pork loin and do not have cooking twine what I can use...
• How long do you let it cool in the pan before removing it? With a moist cake,...
• I've made dill pickles a few times but no matter how much dill or garlic...
• I have several butterflied boneless pork chops in the freezer. Does anyone...
• What is the difference (texture wise and taste wise) when baking with dark...
• Had oral surgery and can't chew solid food for a few weeks. I'm already tired...
• Going to a friends derby party on Saturday. I'm bringing ingredients for Mint...
• I have a question about step 3 on the recipe "Marian's Morning Glory Muffins"...
• For best results in baking cookies, can I get away with using my regular old...
• I'm making an apple cake and it seems to be done early.
• For peach bellinis, should I add lemon juice to the purée? Is the sugar/liquor...
• The recipe called for simply melting bittersweet chocolate with about a...
• Just got some artisanal truffle salt as a gift - what are some yummy ways to...
• Daughter going to Italy, and we were wondering if she can order a drink on the...
• I am making multiple 4" cheesecakes for valentines day--I need a way to bake...
• anyone have a US based source for semola rimacinata #flour?? @marcvetri...
• I'm slowly going mad back at home in Nigeria where I've discovered a 'new'...
• How long does butter last in the refrigerator?
• i have a very easy beer bread recipe that has 5 ingredients: flour,...
• I am grilling 2 1/2 racks of lamb chops on Saturday - I plan to make them...
• I wondered if i could add pudding mix to the recipe, and if so, how much can i...
• I know blind baking helps with keeping bottom crusts from getting soggy in...
• I just bought some Taiwanese pineapple vinegar at an Asian food store and it's...
• Just opened two boxes (they are not cans) of Pomi brand strained tomatoes...
• Have any of you attempted homemade warka? Any tips? I'm try this gluten-free...
• I was thinking I could bake them without cheese on top and refrigerate them....
• What to do with excess slightly sweetened whipped cream? I have about 3 or 4...
• What is the conversion? Calls for 10-12 mins on a gas grill. Thanks
• Any good ideas? We are yielding quite a bit right now.
• Some years ago (18 or so!), I made an amazing caramel-French toast strata from...
• Tomato festivals are popping up and I'd love to preserve a bunch, but don't...
• Clear plastic stuck to the side of my pot in three or four places. I've...
• It seems to have risen and spread out in the bowl (plenty of olive oil so the...
• Using hershey dark chocolate to make fudge. But it keeps turning out dry and...
• There are FOUR HUNDRED PLUS recipes entered in this contest!! Has there been...
• What might be a good alternative for chipotle peppers in adobo sauce (as I...
• Other salad ingredients: kale, butter lettuce, dates, apple, toasted pumpkin...
• When I tried to add a recipe to the contest from any of the contest links it...
• What is Celtic sea salt
• here's some recent harvard science of cooking video --...
• Q: What can I do with cocoa nibs?
• I have been thinking about the comments in another question regarding inviting...
• Made a sweet potato ale soup and the beer flavor is overpowering. Ideas???
• Looking for ideas for collard rolls. Went to a party that had collard rolls...
• Has anyone made Ina's recipe called Beatty's Chocolate Cake? I'm thinking of...
• I have a question about the ingredient "allspice" on the recipe "Braised Pork...
• I am looking for a website where I can purchase sheets of parchment and other...
• I've never had this happen! My final jar of cherry-cardamom jam came up just...
• I was given a lemon chilli plant as a gift and I now have an awful lot of...
• When making macarons do you measure the almond flour first then sift or sift...
• I can't add butter to a meat dish.
• I have a question about step 1 on the recipe "Tandoori Chicken Sausage" from...
• Pomelo. Treat like an orange or a grapefruit?
• Mexican
• When I searched for the 'apple contest submissions' about 879457346738876...
• We live in center city Philadelphia. Recently, we found all of our (completely...
• I am making a pumpkin pie on Saturday. If I roast my pumpkin today, will it go...
• I want to make Banofee pie, Any suggestion on how to keep the base firm but...
• After hearing raves about the Instapot from friends, I got one and I'm excited...
• I made this jam last night. I cooked it for over three hours and it not...
• I have had ice cream mix, made with chilled ingredients (inc peaches), in...
• I'm desperately sad about the cultural reluctance to do homemade anything for...
• Can I omit anchovies from a caesar dressing recipe without much issue? If not,...
• I was reading about cooking the other day and the author went on a tirade...
• I recently found out my bf shares Garfield's LOVES of lasagna but he also says...
• For many years, I used a sugar cookie recipe from either Gourmet or Bon...
• I roasted them whole at 400 until they were extremely soft. They have an...
• My recipe for the New Englandah Burgah was published in the cook book. and I...
• I have made this recipe:...
• I have a question about the recipe "Double Chocolate Espresso Cookies" from...
• I am in the market to buy an end grain cutting board... I was thinking of...
• Today's traffic on foodpickle suggests that a LOT of people are working hard...
• Here's the deal. I'm in the food rotation to bring a "hot dish" for a high...
• Hi All, My son is about to turn 9 and doesn't like traditional cake (wha??)...
• However the weather caused cancellation of our event... So my question is...
• I want to explore using beets again. We always had the canned versions as a...
• I've never bought cheese cloth before and I've been reading reviews on...
• I used 6T butter boiled with 1/2 cup brn sugar. 2.5 C heavy cream added and...
• I'm planning a driving trip there within the next few months, to take...
• what is the exact name for this vegetable .we call it pumpkin i want to add an...
• My dad and I are going to be passing through Burlington in a week and with...
• I wondered which kind of farro you used in the farro risotto... pearled,...
• how long to bake small potatoes at 350
• What would pair well with it?
• I make a fresh "Fruit Cake" and would like to stabilize it with unflavored...
• What can I use to substitute for a poblano pepper?
• The contest page says that the contest closes in 23 hours (It's 1 PM EDT here...
• If longer than 24 hours, what is the best way to defrost it quicker?
• Bottarga & Pasta Recipe . . . I have one but I am always looking for more....
• I have a question about step 2 on the recipe "Faulknerian Family Spice Cake,...
• Ingredient list says salted peanuts, but the directions say pecans. Preference?
• I have a question about step 4 on the recipe "Swiss Steak" from sdebrango. It...
• I have seen a few recipes for almond paste, including the link provided by...
• Baked until pie was a little jiggle, took it out of oven, let cool. Now the...
• can I buy just a replacement glass? mine broke
• I'm looking for an eggless, vegan chocolate cake and I can't remember whose it...
• I really like the taste and consistency of the recipe on the back of the...
• I have a question about the ingredient "2/3 cup barley flour" on the recipe...
• Space in my kitchen is very limited and doesn't allow for an oven. I use a...
• Please advise as to whether or not these can be baked a day ahead and reheated...
• My Dad claims not only do over-baked cookies taste sweeter to him but also...
• Thanks, PicklePals! ;o)
• Shopping at a store that has shucked corn on racks out of cooler.
• I saw your piece on the cutting boards. I bought an Epicurean board from...
• Where do you get such a handy dandy little mandolin .
• A generous friend just loaned me her slow cooker and I'm on the hunt for some...
• I'm trying to get used to sharing a fridge with 4 other strangers, and it's a...
• I got dry roasted and salted peanuts, plain yogurt, tomato paste, and a...
• It's a fairly basic recipe and the fat used is vegetable oil. If I make it in...
• So I'm canning strawberry jam for the first time, and my day has suddenly...
• I'm using the chile, fennel and maple recipe from Bon Appetit. I decided to...
• I'm using an 8x4 dark metal pan to bake all sorts of quickbreads, like banana...
• Considering making a shaved raw asparagus salad with vinaigrette for Easter....
• How many minutes per pound should be allocated to cook an unstuffed, room temp...
• Also, will it require the ice water bath once I get it back up to 135 degrees,...
• Asked my very first question on foodpickle today and got a lot of really...