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- Tell me... i love Chicken and spicy food, What is the best meal combined?
- I made pizelles this year while it was QUITE humid and unusually warm...
- #pouleaupot Recipe book Paris Cafe Cookbook pg. 105. Recipe from "Poule Au...
- If i dont serve it cold, maybe something that could be re-heated in a...
- I would like to make Beignets this weekend for a dinner party but don't want...
- Boiling chicken in water so that I can add rice to water once chicken is done.
- It's a three layer butter cake, like a chocolate butter cake baked with cream...
- Do real prunes work as a natural laxative faster than prune juice.
- Is there a way to sort or filter your recipe search? If I want to search for...
- Can you use millet as a coating for fish?
- It doesn't say anything about a water bath, seeing I'm using a springform pan...
- I know this pickle has been brought up many times here at Foodpickle,...
- Really want to make those pumpkin caramels, but am wondering if the gray sea...
- Cooked a roast and now have leftovers. Can i put it back in crockpot to try...
- Generally, the idea of eating before noon or 1pm is positively nauseating to...
- I only want to use REAL ingredients, but I can't seem to get it moist enough....
- I have a question about step 3 on the recipe "Bread and Buttermilk Fudge" from...
- I have a lot of leftover ginger soy duck broth from the recipe found both on...
- We need pizza now This dough is too wet to roll. What can I do so I don't have...
- How does one cook Canadian lake rice and is there a recipe which includes it?
- I have a question about the ingredient "ripe peaches" on the recipe "Simple...
- I have a question about the ingredient "fruity red wine" on the recipe...
- we're going camping this weekend and I'm cooking for 20 people I decided to...
- I have a bottle of prosecco (more than 3 y.o) & as I'm not familiar w...
- I just zested half of an orange for pain d'epices and am not sure what to do...
- I've heard that agave nectar has a low glycemic index. Is the amber better...
- A friend sent me this Wikipedia link about cooking dried kidney beans in the...
- I have a question about the ingredient "scallions, minced" on the recipe "Shu...
- Please bear with the somewhat long question. I am looking for a recipe for a...
- Hi Food52 community! I am traveling next week in Central Europe and wondering...
- I'm very tempted by their imported Royal Corona beans, and I'd like to get a...
- Has anyone noticed on the Whole Foods Market Cooking website, nutritional...
- I got a big batch of fairytale eggplants - the little guys - at the market...
- There seems to be a divide about whether you can or can't do canning and...
- I've made this recipe three times now (love it!) and every time I've had...
- I grew up in the Post WWII 50's and 60's and dinner vegetables were 99% of the...
- Can you feed the cavatelli dough through the rollers by forming a long roll of...
- Until melted. They become crisp when cooled. I would like to know what these...
- The NY Times published this essay by harold McGee:...
- Any suggestions would be most welcome. It can be anything, big or small! I...
- I have the same recipe from the Food Network and have made it many many times...
- Too lazy too blanch, and if I don't need to, even better. But does it matter?...
- I'm making a slow-cooker whole chicken, and the recipe calls for 1/4 cup...
- Have you ever wanted to ask a farmer about GMOs, antibiotics, animal welfare,...
- Premade a fresh berry and apple crisp for a dinner and froze because too much...
- I have a new cookbook, Nom Nom Paleo's "Ready or Not" and was a bit blown away...
- Any recommendations for a keto-friendly Christmas cookie recipe (or 3)? I...
- I don't seem to see any featured recipes for that reviled confection from this...
- I'm using a convection oven for the first time tomorrow. It's a Viking Pro,...
- I neglected to separate a bulk pack of chicken prior to freezing and now want...
- It was one of my favorite podcasts, but now it's all "rebroadcast-ed"...
- I have a miso glazed sea bass recipe i want to make at home. The recipe calls...
- What is Halloumi Cheese and where can I find some? Sounds good.
- I always try a recipe for Orange Custard Chocolate Chip Ice Cream, with...
- She cooked it and intentionally hid the fact that it's been opened. And told...
- Regarding choux pastry, how can I get a firmer eclair or puff like the...
- What are your favorite Food 52 recipes to make as gifts? (example: granola,...
- a friend gave me a salt brick I think its called, your supposed to season it...
- Has anyone tried freezing whole cobs of corn? Given the extra space the cobs...
- We're going on a long road trip, and I have a wonderful sourdough starter that...
- I'm helping transcribe the food and drink dishes from the New York Public...
- the recipe calls for scallops with the extra side muscle. i am unable to find...
- can I make fresh pappardelle several hours before cooking or do I have to...
- I have some Bing cherries, however, with which I'm thinking I'd like to do...
- I would like to have some more crock-pot recipes, as this is a favorite and...
- Where can I order the Cook Book on Squash.... The recipesQand photos are...
- What is the next contest topic? When will it open for submissions?
- I'm going camping in Acadia for a couple of days and am looking for some...
- go to the supermarket and get a chili con carne sachet, read the recommended...
- Could I swap 1/3 cup flour for cocoa?
- My husband went on a grocery run for spaghetti squash and came back with a...
- i undercooked my hard boiled eggs by a few minutes. Does anyone know how i...
- Hi so is dryed spanish chorizo meant to be hard? I Was gifted a stick with no...
- While in Naples, we ventured into a lunch place, frequented by jolly, fervent...
- The dark specks were definitely not there when the dough went into the fridge,...
- I don't have a food processor, can I just use a mixer?
- I have a question about the recipe "Short Rib Ragu" from Minimally Invasive.
- I want to make cake pops but the candy melts dont taste good but i have a lot...
- I am really curious to know what you consider to be the "Star" of your side...
- Short Version: What are some combinations of spices that would work well to...
- I have a question about the ingredient "bone-in, skin on pork shoulder" on the...
- They are made with uncooked grated potato, onion, etc. Thinking I would sauté...
- I have a standard, not heavy duty food processor. Can I use it to make my own...
- I always make carrot cake, but don't have time this year because of work...
- I have a question about the recipe "Dilled, Crunchy Sweet-Corn Salad with...
- Went to a pot luck outdoor party this weekend. The temperature outside was 98...
- Just arrived in my latest (and last!) ------stan country. Fresh spinach isn't...
- how to save it ( eggless version from Michael psilakis recipe)
- Sending a care package to a friend in Africa. So cookies/cake will need to...
- I want to make a Banana Foster Bread that the recipe calls for Run or Cognac....
- I need to make some salads and vegetarian tapas ahead of time for a 3 day...
- I bought 3lbs if muscles yesterday, kept them in the fridge in ice to cook...
- How to keep food hot in buffet for 40, & deal with those who dislike room...
- Ah, truffle oil---Some months ago I read on one of the food blogs how to...
- Assuming you were to purchase (2) books from the piglet, which two would you...
- I've been looking for pâté and terrine recipes and they all involve backfat or...
- I have a question about step 4 on the recipe "Jeni's Splendid Lemon Cream Ice...
- If you roast the turkey on a sheet pan, what happens to all the turkey juice?...
- I'm planning on making a red-and-white cake for the GOP primary debates...
- I have a question about the recipe "Pastitsio" from TheRunawaySpoon.
- My husband believes that the only birthday cake worth making is a "plain...
- I've made up some escargot in the usual butter sauce and am serving on...
- I had delicious banana bread french toast at a restaurant for Mother's day. I...
- Have you had luck baking with rice bran oil? What recommendations do you have...
- I have a 13.49 pound fresh turkey, it is covered and unstuffed, should i start...
- I have quite a collection,and don't want anything thing that's too close, even...
- I used a large sheet pan to roast tomatoes and then "cooled it off" all day in...
- I was given some T-bone steaks and have no idea how to cook them. The person...
- Hello bakers!!! Can I use Horlicks Classic Malt instead of non diastatic...
- I'm cooking for 35 people, and struggling to decide what to make! Will 1...
- I'm making Mediterranean chicken en papillote for dinner (Martha Stewart's...
- I believe this may have been asked before, but I am having trouble getting to...
- I don't particularly care for goat cheese, what would be a good subsitute...
- The sauce is for a trifle.
- I've got a beautiful ham hock that we used to make stock for a soup recipe but...
- I'm trying to add a recipe but the site keeps on telling me to sign up or log...
- What is champagne made of?
- I have a question about the ingredient "sriracha (or more to taste)" on the...
- I always like to add boiling water to dried garlic granules then put them in...
- that were unrefrigerated (but fairly cool) for most of a day... they look...
- My 9 x 9 pan always burns the bottom of whatever I cook in it...I don't really...
- What type/ classification for flour is used for cake baking in France? T55 or...
- do you have wedding gift registry?
- I submitted my recipe for "Moorish Zucchini" to the contest for "Best Middle...
- Anyone have a great idea for how to organize recipes-paper, Word, and online...
- Should I partial cook and stick in oven for a few minutes right before dinner?
- the one the hubby wants is bright yellow colored and was stuffed in a goose
- Hello foodpickle any suggestions on foods that aid muscle tissue recovery the...
- What do hamimelos taste like
- What is a substantial for Graham flour
- I bought a small vintage Hamilton Beach electric citrus juicer on eBay and it...
- I've entered a recipe into the Best Savory Apples contest, and I've been...
- Any idea what little black bugs are, about the size of a sesame seed, that...
- It's going to be a big cookie year here. What's your favorite butter for...
- If so, how did you do it, what should I try? I plan to separate out some of...
- While recently in Tallin, Estonia, I bought a jar of "onion jam". It is...
- I purchased a package (vaccuum packed) of cannelini beans from Dean and...
- I'm looking for a birthday gift for my food nerd of a mother. BUT she is, just...
- I tried to propose this as a contest, but was too late. So what are your food...
- Newbie pizza maker needs advice! What are favorite surfaces for baking the...
- Hi there, I'm a bad person who lets their milk go bad! Does anyone have a good...
- Last night, I concocted the most heavenly of condiments, and for lack of a...
- What can I do to get my entry to show up and be counted in the current...
- I found two cookie recipes from the early 1950s in my mother's recipes. They...
- French Press, Vacuum brew, Drip, Cold extracted, percolated, or other?
- Making Mark Bittmans Stir-fry Beef and Onions and Ginger. I was going to make...
- I am seeing alot of expired food products in the stores. Some of them are as...
- I'm looking to incorporate more vegan protein into dishes. Do you have any...
- what!? Only 2 asparagus recipes? I'm dumbfounded.
- Add any details, clarifications, or relevant information here.
- Want to make the genius fish recipe and my usual store (Fairway) doesn't have...
- I was hoping to reconstitute dried fruit especially.
- The recipe calls for cream but all I have is evaporated milk and milk. What...
- I made the Russ Parsons turkey, my third year in a row. This time I put the...
- My husband asked for broccoli cheddar soup for dinner, but I've never made it...
- I use mason jars both for pickling and for storage (i.e. granola, flours,...
- I have a honeybaked ham that my husband got through his employer around...
- My cousin is a fearless and accomplished baker (cakes, pastries, not bread) so...
- I recently went to a restaurant that served lamb on a bed of freekah polenta....
- I am a pastry NUT, meaning that I love things wrapped in dough and baked or...
- What are the darken spots/areas? Usually, banana bread has finely chopped...
- I understand it is good for baking but only really good for substituting up to...
- I have many saved recipes but make occasional changes. Perhaps it's already...
- I've been tasked with planning the Saturday night dinner for a celebration...
- Food52 wants to know: What were your favorite products in 2013? We'd love...
- Need a good recipe
- I am considering buying a house (in the US) in which installing a hood is not...
- I'd love some fresh ideas for tasty, not-too-complicated brown-bag lunches. My...
- I have a great recipe for drop cookies (aka refrigerator cookies, no-bake...
- I am going to a holiday potluck party next week. Several guests are celiac and...
- I made macaroons but the mixture didn't work when I cooked them why?
- I am making semolina quinoa cakes,...
- Hey y'all! So... What's up with the 2018 Piglet? Are we doing community picks?...
- I have a question about the ingredient "bottle hot taco sauce" on the recipe...
- I have a question about step 9 on the recipe "Pain a l' Ancienne" from...
- I want to make black pudding for my Scottish husband for Christmas. Anyone...
- I started cooking a pot of pintos with a ham hock this morning, for about an...
- I have a question about step 6 on the recipe "Raspberry Custard Cups" from...
- I am trying to find something special to make my mother for Mother's Day...
- I was roasting some cauliflower and squash and after about 10 minutes or so...
- Thanksgiving ham
- I have a question about the ingredient "whole wheat pastry flour" on the...
- Im doing a luau themed lunch for about 50 people in a month. I want it to feel...
- I have a question about step 1 on the recipe "Lemon-Oregano Leg of Lamb" from...
- I love fresh pasta when I order at a restaurant. Lately I've purchased fresh...
- Hi -- Any recommendations for a good meat thermometer? I'm on my fourth probe...
- Hi, I've been asked to teach a canning seminar at a beloved, successful store...
- CUIRRY LEAF I've found a place online which is sending coconut oil, mustard...
- When BBQing chicken, what's better: vinegar or tomato based BBQ sauce?
- I want to make these cookies...
- Ok, so this is technically not a *cooking* question, but is a sort of food...
- Was just watching Kevin Dundon's Irish cooking show and he mentioned making...
- I have a question about the ingredient "chervil" on the recipe "Salmon in...
- What should I do with it? Can I use it as an ingredient in something else?...
- Tips for shepherds pie
- Wondering how you'd use leftovers from this pork roast . . the spices are...
- What kind of pastry dough should I use? Or is it useful only with sliced...
- I purchased a small Turk pan some months ago. I seasoned the pan right away,...
- Can almond flour be substituted for peanut flour in this recipe? I have all...
- What's the best lasagna recipe ?