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• Thanks, everyone. ;o)
• My husband bought me a tagine for our (26th!) wedding anniversary. We love...
• I have been reading about a technique that adds thin watery/milky cooked roux...
• I soak them then pressure cook them in water with onion and bacon. But they...
• I added lemon juice to the milk - not fresh, but jarred juice. When I went...
• If you eat pancake art you made with food coloring and batter, when you eat it...
• What should one look for in red wine vinegar: something good but not over the...
• What is bran
• I saw an article about different ways to transform your eggs and now I can't...
• How do you fry BBQ chicken
• What does a Papaya plant look like?
• I didn't even know such a thing existed til today. Is this real, and does it...
• If I substitute summer squash for zucchini in "zucchini bread"...will I get...
• I have a question about the recipe "Salad Dressing" from Leslie_.
• All, I'm crossing my fingers that when any of you visit a recipe you've...
• I have a friend overseas who misses a pecan pie a lot. I wonder I bake and...
• I made 2 different versions of a baked rice pudding recently. One worked...
• Tyler Florence recipe
• Food52's fan function - what does it do? Is it just a way to compliment the...
• I believe it was called Christina's Brownies, which were gifts given by chefs....
• I'm waiting until its defrosted to get a good whiff but anything to quell my...
• I just made marcella hazan's walnut cake. it says to bake for 45 min.s on the...
• I'd prefer to make it from scratch, and I don't have access to a bread machine
• I have a question about step 2 on the recipe "Shrimp Burgers with Roasted...
• Will it go in oven and directly on a gas grill? Thanks
• I have a question about step 1 on the recipe "Louisa's Cake" from SML Office....
• I have a question about step 2 on the recipe "Louisa's Cake" from SML Office....
• As part of my quest to learn to love Fava beans, I brought home some "broken...
• What is the best meat to use for beef stroganoff
• @lizinchi Glad you liked the Spicy Vietnamese Noodle Soup. You were smart to...
• Can anyone suggest good recipes for left over roast pork? I bought a huge...
• Co-worker has a food sensitivity to vinegar and is allergic to citrus. Trying...
• I ask because my son, when he was home between semesters, remarked that a pear...
• I'm planning on baking a cake for my brother's bday and found this coconut...
• i can only use a two ring burner to do this we are also given egg, butter,...
• I know that this is probably not the proper forum but I wanted to let everyone...
• I am currently on an elimination diet (http://t.co/fFXaoRyK) and always...
• How do you get sour cream to stay floating on soup? Mine always sinks....
• Don;t know if this qualifies as a food pickle, but I recently made a crumb...
• I saw that the sorghum was listed twice in the Dry Bones recipe I entered in...
• a person accidentally left my cast iron over a hot burner, and it, well,...
• It was disgusting. What can I tell them why you should never premix...
• I want just an egg free cupcake or cake and it is hard to find interesting...
• Would Greek Yoghurt work instead of cream? How about creme fraiche?
• I have a question about the ingredient "lacinato kale, washed and chopped into...
• Need to steam lobster 24 hours ahead. Is is best to store in the shell or...
• Need/want a good heavy duty affordable roasting pan. Would like to be able to...
• Hosting a craft beer "cocktail" party. Starts at 8, no one is expecting...
• Looking for a melon gazpacho recipe. Had a great colorful version with...
• Thanks for ya'lls help! Made tomato basil soup & grilled cheese for dinner....
• How would you use coconut flour?
• Where can I find fenugreek seeds? I am in Los Angeles. I was given a present...
• Looking for a simple recipe please using shredded chicken, red curry paste,...
• They're going to be used for baked custards!! (:
• I was given a bag of spices to make "authentic" tamales. It contains achiote,...
• Where is the best place in the frig to store cheese? I recently heard that you...
• Can you freeze egg whites before defrosting them and whisking them for use in...
• I recently acquired this lovely baking vessel and other than a crisp or...
• We recently learned that one of you creates super cool food truck collages...
• Is there an easy way to peel hazelnuts? I usually toast them in a hot oven for...
• Whatever that stuffed thing is--I want the recipe for it!...
• I just brought home dried lupini beans, but I'm not sure how to cook them now...
• Chef Jose Andres challenged us to ask great questions during the Q&A at his...
• Zatar is a wonderful spice that I have been looking for and just wondered if...
• I tried to submit a recipe for the best tart contest and received an error...
• I have a pastry recipe calling for buttermilk and I accidentally bought the...
• Until recently, I thought I did not like polenta--I don't enjoy the grainy...
• I've got a 120-inch pan, about 2 cups of added veggies and cheeses. I want it...
• so i've been experimenting quite a bit with jim lahey's very forgiving no...
• What are your favorite ways to eat almond butter?
• They were delicious, but there's still a good dozen left. Can I save them?...
• I've lost my recipe. I really like the one on the back of the Ghirardelli can...
• So my family's had this pizza stone for years, and it's only been used a...
• I have a question about step 5 on the recipe "Russ Parsons' Dry-Brined Turkey...
• Any ideas for tomato sauce substitute, without tomatoes for someone allergic...
• Bringing stuffing to Friendsgiving and I want to make something that everyone...
• How does one go about adding photographs to existing recipes? I just made a...
• I have a question about the ingredient "sriracha (or to taste)" on the recipe...
• How many dishes you make everyday for dinner? I asked the question about the...
• Just like the title says... looking for a great, tried and true Cabbage Roll...
• What is the largest size of prints that can work with the print hanging frames?
• other than dry and hard texture are there any other answers?
• I'm about to put the cake together. Boy these pans look like easy bake oven...
• Hi all. I'm working on a dairy-free Mac and cheese. Roasted butternut squash...
• Can i use stone ground whole wheat flour instead whole wheat pastry flour? Or...
• First time polenta cooking. It jumped up and bit me! Big burn. Less than a...
• Hi. I need to make a gluten free pumpkin pie. Can someone recommend a good...
• Can I substitute red for white onions and vice versa? So many recipes just say...
• What is the method? Can't waste time to look up bunch of recipes. I have a 2...
• How do I get more "air holes" in my bread
• I want to make a vegetarian green chili for a party using 1 pound of frozen...
• I've been doing some research on yeast breads, and the thought occurred to me...
• I have lost a favorite recipe called One Egg Chocolate Cake (unfrosted, baked...
• Hi bakers! A friend has asked us to make 12 pies for her wedding. Aside...
• I tried to make a small batch of grape jelly but I must have heated it too...
• Thanks, everyone.
• My husband is smoking a turkey Wednesday night. It should be done smoking...
• I have a question about step 4 on the recipe "Lobster Diavolo" from merrill....
• I have a question about step 1 on the recipe "Absurdly Addictive Asparagus"...
• What ratios do you use? In what kinds of recipes shouldn't you use whole wheat...
• Thanks for your input!
• I've made Jim Lahey's Sullivan St bakery bread more times than I can count,...
• I would like to make Furey and the Feasts' "Viet Hapa Pho". I need to shop in...
• My family doesn't necessarily like roasted pork tenderloin but it was on sale...
• Teddies apple Cake does it use all purpose flour or self rising?
• I have a recipe with three parts. Each part has an ingredient list and process...
• I'm trying to find a video posted in the past two years demonstrating...
• Several recipes call for it, but I don't see any recipies on Food 52 site.
• My CSA box this week included three beautiful pattypan (also known as...
• With the best version if chocolate
• I want to make a butternut squash soup but don't want to peel the skin? What...
• I'm looking to replace my 25-year-old juicer. Any suggestions? I mostly make...
• I'm using a gluten free Angel Food Cake mix. It asks for 12 egg whites.
• There have been many asking this question, 'left food out overnight is it...
• I need to buy a stand mixer that can mix up 25 lbs of cake batter.I'm thinking...
• If I can't find the cardamom spice, do you have a suggestion for an...
• . making lassis for a Sunday morning gathering. lemon and cardamom flavors....
• I have a question about step 3 on the recipe "Skillet Mac & Cheese" from...
• I'm preparing for two very important interviews tomorrow. I'm so excited and...
• I'm starting a new diet. Is there a way to eyeball 3oz of chicken? Don't...
• How do you make the perfect bolognese?
• The butcher indeed spatchcocked my turkey, but it appears he just split the...
• I need a recipe for a great Saucy chili. And is Quinoa good in chili?
• I just got one, I'm not sure if the sytrofoam is supposed to come out or not.
• I'm looking for suggestions for a blueberry dessert for a craft party I'm...
• I've just returned from Madagascar with a large bundle of vanilla pods. For...
• I've had the idea of baking pork sirloin chops in phyllo dough. I've got a...
• I've found almond flour everywhere but I'm allergic to almonds...
• I'm hosting a pizza party and I'm looking for topping ideas! I'll be making...
• I am craving them in a major way. Know any good dishes/baked goods?
• Anything with beans would be awesome, too!
• I am using Fruit powder dehydrated , so what procedure should I follow ? So...
• i made a cider jelly that set perfectly but i would like to know can it be...
• The picture for "8 Food Blog Links We Love" features a beautiful cake with...
• I have a question about step 6 on the recipe "Creamy Sausage Stuffed...
• when rolling out dough, any tips to figure out when appropriate thickness has...
• Hi Food 52, are your pricing in US dollars?
• I'm in the market for a large (at least 7 quarts) dutch oven. Is Le Creuset...
• I picked up some baby artichokes at the market and made a light tempura batter...
• Is a mango a healthy fruit
• I can do orange peels successfully but I'd like the glossy whole or half...
• Can I substitute wax paper for parchment paper?
• I'm looking for an interesting recipe, something new for an appetizer themed...
• I'd live to put a small of the face of a little girl who us awaiting a...
• I would like to make a passion fruit pastry cream -- isit ideal to replace a...
• I recently experimented with pickling, so my question is regarding how to...
• Please help. For the last 15 years, I have loved cooking, reading and trying...
• Hi! I'm making Beef wellington for Christmas dinner in a pinch and just...
• i really love to eat the grilled ika at sumo's restaurants and offcourse its a...
• can I make coconut whipped cream the day before? and how to storre it?
• Sorry for the tired joke but it's almost impossible to find peanut butter in...
• I am thinking about making the banana cake with white chocolate cream cheese...
• I've a cookie recipe calling for Tuaca. Could I use an equal amount of almond...
• Do you use a brisket that has already been corned? What is the best brand to...
• I bought these beans at Whole Foods and looked through my extensive cookbook...
• My spouse is making a yakitori dish from F+W, it calls for 3 cups of sake. We...
• What's the best way to reconstitute brown sugar gone hard?
• Is Greek yogurt an acceptable sub 4 creme fraiche in horseradish sauce?
• Which is better for making your own soups, a pressure cooker or a slow cooker?
• I'm making a 2 layer cake for a bridal shower; it's a chocolate cake but the...
• the béchamel on my moussaka did not 'set' after an hour of baking? Why?
• Does anyone know of a nice recipe for chicken and sweetcorn soup?
• Along the lines of food professions, I've found food items on occasion with...
• how to peel grate ginger
• I have a stone pot. But got it at a consignment store. Any opinions about its...
• Had an interesting conversation with a sales associate in one of the NYC...
• I have been asked to make a based pasta dish for an event in a disposable...
• I have several cups of cooked sauerkraut left over from a rather large...
• I'm going to a potluck tonight and cheated by buying a deli potato salad. I...
• Why not to Canada?
• Help! I need to make a gluten free, dairy free wedding cake. Preferably a...
• Got crazy at grocery yesterday and bought smoked salt. I find the smell super...
• While adding my first recipe, "Cheesy Beans & Greens" it seems to have posted...
• The best friends are coming over, and thus are forgiving of lack of polish....
• As an anniversary surprise, my mother sent the top tier of my wedding cake via...
• Hi Magic Pickle. I was wondering if there would be a way to save or favorite...
• My friend is visiting Rochester, buffalo, and the Canadian side of Niagara...
• I have a baking final coming up soon (college) and we have to make a fancy...
• Most of the recipes submitted to the Roast Contest over the past 3 days...
• I normally cook a 5lb rib roast at 500* for 25 minutes (5 mins per pound), and...
• for an average new york strip how long to grill for rare, medium rare, and...
• Every week we get a huge bag of carrots from our CSA, and we are not eating...
• I made the Uchiko's famous Brussels Sprouts, and have a ton of yummy sauce...
• I made nougat with some evaporated milk and have over half a can leftover....
• I signed up when first offered, but alas, nothing yet. Thank you.
• I use glassware and inevitably the food has white frost on it. Also, what is...
• I'm excited to make the Vanilla Kipfl in the current "Your best walnuts"...
• OK New Yorkers, do what you do best. I will be there this spring and have...
• I used one egg yolk instead of a whole egg and ended up making a thin...
• How do I roast garlic
• I have a question about step 1 on the recipe "• Temater Chicken" from...
• I'm making ice cream and we only had half a cup of sugar when we need 2 3/4 of...
• Does anyone have a tricks for peeling shallots? I find myself soooo...
• But of course, they don't have the handles. Your thoughts? Any good or bad...
• I put raw chicken breasts into my slow cooker about 2 hours ago and set it to...
• Michael Pollan has a new book out about how he's learned to cook. To hear him...