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• 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 ?
• As a follow up to my previous question, what I can I do with a ruined batch of...
• a step or 2 seem to have been omitted - adding the stock, coconut milk and...
• This question is prompted by a post from Sam where he tells of making a...
• I am looking for an amazing stuffed pork chop recipe, I mean exceptional here...
• Hope they will be reappearing soon! Are they lost forever?
• I'm not confident that I can cut a top or bottom round evenly into slices, so...
• URGENT: I need a really good bread pudding recipe
• Following is a link to the recipe:...
• Since lefse is the ultimate food, what can you do to make it EVEN MORE...
• I have a question about the recipe "Oven Roasted Tomatoes, Fresh Ricotta +...
• I'm making a Pumpkin Tiramisu for Thanksgiving. I know the longer it sits the...
• Please can anyone tell me where i can buy online or in Southern California the...
• help! i need a simple and easy reciepe for black eyed peas or known has...
• Looking for an inexpensive but good red, chardonney & cava or prosecco wine...
• I bought some whole grain teff instead of teff flour on accident. I am not a...
• It's not actually true ricotta (as in re-cooked whey) that I'm making. I'd...
• Stuffed with spinach garlic and feta cheese
• I want to cook a dinner for my dad, but don't know what to make. Any ideas?
• Probably a weird question, but I just love the little serving dish in the...
• Thinking of ideas for dinner tomorrow...
• Came across a recipe recently using the entire lemon. Skin, flesh, everything....
• When I try to, it's taking almost forever for the message not to go through....
• Could you please help me with some vegetarian school lunch ideas for picky...
• what is a good tasty soup to make?
• Is there any way to get the pickle smell out of my mason jars? I would like to...
• I don't eat - and therefore am not very experience at cooking - meat, but I...
• Am making homemade icing - can I substitute almond extract for vanilla??
• Have any good recipes for chilli con carne?
• I started brining my 26 lb turkey last night. So it will remain in the brine...
• Green peppers = every recipe with s&p and the work green and an occasional...
• The Zwelling Ardura non-stick pan - is the 8" measured at the top or the base...
• I have a 5lb rib roast and using the Alton Brown method. I'm using a tagine...
• I live in Europe (in London), and I'd love to make this recipe, as it sounds...
• I spilled about 2 cups of raw milk in the floor board of my car and it soaked...
• What is the proper way to procure lard from meats? What types of meats can be...
• Started cooking cauliflower soup in slow cooker, had to stop cooking as it got...
• So I am making it for the first time. I started with Mario's recipe, I heard...
• Do you have any website recommendations for dehydrator recipes?
• Over the last few years I have found that making a stew or pot pie ahead of...
• Merry Christmas, all! I have some wild duck (two whole ducks and two whole...
• I was told to sear the duck for 15 minutes on each side and then put it in the...
• Is there any way to prevent a crust (for a quiche, say, or a pie) from getting...
• I usually make a simple beef bourgignon using a round (top or bottom) roast...
• how can I remove small pieces of cherry stones that were inadvertantly mixed...
• I am making a Cashew Cream as part of a dessert for a Modern Jewish Cooking...
• I've used my mother's Pyrex pie plate for years but have had several mishaps...
• what do i do with canary beans
• Tips on making fresh pasta?
• I received a gift of dried limes from my cousin. If you have cooked with dried...
• I have a lambs tongue. What shall I do with it? I understand tongue can...
• I cooked both lentils and black eyed peas for the first time this week and...
• Can you freeze homemade yogurt without killing the cultures? The reason I ask...
• What is the texture of the bread supposed to be like in a traditional...
• what are dimensions of "8 cup loafpan" used in recipe?
• how to print
• Was given a gift of a marble rolling pin. How does it differ from the wooden...
• My oven has only one shelf. I am planning on spatchcocking the turkey, making...
• trying to make the perfect chicken breast - any advice/recipes?
• Looking for suggestions for a Montessori pre school class. Thanks
• I love your pictures you take of your food. I'm trying to take better picture...
• I've made chocolate mousse and ice cream for years with grocery store...
• I made a delish mash of potato, parsnip, caramelized onions, chicken broth,...
• The frosting will complement a red velvet layer cake. Thanks!
• Am out of bread/crumbs, etc, and need just enough to coat a baking pan for...
• I put a chicken tagine of sorts in our slow cooker this morning, and since...
• A co-worker just got back from a trip to India. She described being served...
• what brand fish sauce should i use to put in the ground beef mixture for egg...
• At my husband's request, we've been eating a lot of beans this fall. I...
• Q: Any buffet ideas that are interesting & gluten free?
• Just got one for my birthday :) and very anxious to try something new. Any...
• What are the best breakfast recipes?
• And if so, how does it affect their use? Thanks so much, everyone. ;o)
• We are in love with Calabrian chiles. Specifically, the kind that are packed...
• I love truffle oil but have never cooked with it. I just bought a bottle and...
• Tast meatloaf anxiety
• And I do mean "now," as in, "for dinner tonight." Thanks so much, PicklePals!...
• I have a question about step 4 on the recipe "Tangerine and Almond Shortbread...
• Has anyone preserved fresh lemon grass in any way? It seems that cutting it...
• I'm hosting a happy hour for my team at work (about 15 ppl) and am struggling...
• What does it mean to salt a steak? How much salt do you use? Do you salt...
• Q: I have been bought a halogen oven, but have no instructions or recipes. Can...
• Is it better to use just cooked and cooled rice or leftover rice, when it...
• I know it's possible to freeze gnocchi before cooking it, but is it possible...
• I am making soup... pureed some of the veggies in it...as it cools it has...
• The milk is cooling in the pan!!! I'm in Germany and am making yogurt**. I...
• Beans may have been tossed w/oil,spices,but I believe no vinegar.
• I'm trying to identify the appropriate temperatures for roasting meats. Most...
• Someone gave me about five pounds of kiwis. I's like to make sorbet with them...
• Chicken and Duck gizzards.
• I recently tried a recipe that called for a cornmeal topping which baked in...
• I cleaned out my flower pots this weekend and discovered my sweet potato vine...
• I don't see anywhere in the recipe format to "enter this recipe in current...
• Do you use white or cider vinegar?
• Because of serious health issues in the family, I've been absent from the...
• I have about an hour of oven time while the turkey is resting. Using stock and...
• Ladies! I love you, especially Burdt Toast! Question...how do I make gravy...
• I recently started apprenticing in a restaurant as a prep cook, and was put in...
• What are the top two or three recipes from your Good Appetite column that...
• They're not discolored or furry, but are softened (dehydration?) For what/how...
• My only pickle is that I won't be able to post my Short Rib Jam recipe in time...
• I'm going to visit a friend who just had a baby and want to bring something...
• This isn't a question but rather an endorsement. The California Olive Ranch...
• can you tell me where this storage unit is from?...
• I'm getting away from nonstick pans, and I'm wondering what, if any,...
• I need for ideas for dishes for an elderly couple who are house-bound and...
• So I was assigned to cook dinner tonight, and I'm not the best at knowing what...
• Got some anisette for a recipe. Now I have most of a bottle left and don't...
• We have a family member who doesn't drink (or eat) any alcohol. Any general...
• Is there a difference between coconut milk and cream of coconut?
• i've been experimenting with canning jams, and i know that altering recipes is...
• I see how your service works now, I thought it was a bot. But seriously how do...
• Has anyone ever attended? Is it worthwhile?
• I'm looking for a healthier alternative to white flour (i.e. wheat, almond,...
• I have removed the leaves from my chard for another recipe, but would like to...
• What is fennel-fronds?
• I baked a cheesecake yesterday for an hour at 350 and left it in the oven to...
• how do you make basil pesto?
• I love classic French fries from restaurants and want to try to make them at...
• I don't have a kitchen blowtorch - otherwise I would have experimented with...
• Any thoughts on making dairy-free cornbread? Almond, coconut, or soy milk...
• why don't my curries taste like take away curry?
• I have a question about the ingredient "1 large meyer lemon cut into 8 pieces"...
• Is that possible? if so, how do I store the torte.
• Do you know any one that 'dumpster dives' and would you eat food reclaimed...
• When a recipe says to slice an onion, and doesn't say anything else, is the...
• Can someone recommend a hand mixer that has. SLOW speed? My Black and Decker...
• Some of mine are garlic and onions (obviously! Lol) and whipping cream....
• help! Any reasonable substitutions for miso paste?
• Any advice on how long and at what temperature the pie should bake?
• & @food52 - Is there such a thing as sweet potatoe & parsnip soup or would...
• How do I get the rosemary, lemon zest and sea salt to stick to my roasted...
• I am so enraptured with Mrs. Larkin's chocolate chip cookie recipe that I want...