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• In a recent cellar flood, we lost instructions to new 2 qt.cuisinart ice cream...
• I'm wondering if I can do anything with this paste I made...I'll remember just...
• I started the Butternut Squash Liqueur about 10 days ago and the vodka is...
• Making a beef stew but the recipe doesn't say which kind of beef to get. I...
• Oatmeal-Butter-Chocolate Sprill Refrigerator Cookies? When I took Home-Ec...
• just wanted to share this picture of green cardamom with flower...
• I have a question about the ingredient "quinoa, cook according to package...
• the recipe calls for the base of the stew (veggies and tomato base) to cook...
• How can one make one's "Saved" recipes on food52 more usable? I have 350...
• I have over 2 hours until serving time and this turkey is only 20 degrees away...
• I think my popcorn is burning I need advice to know if it is or not
• I just received a very old (maybe 100 years)recipe for a wonderful italian...
• I can't get enough of salads. But my girlfriend is a sworn hater of anything...
• I make my own bone broth and sometimes I "fine" it using egg whites, to get a...
• Now what do I do with it? Fried some guanciale up the other day and it's...
• I read about freezing pesto in ice cube trays (same with broth), which I'd...
• I have a question about the ingredient "almond or cashew butter (optional)" on...
• My husband brought home some rabbit from the local farmers market yesterday...
• I know that Pinot Noir and Riesling are a few of the traditionally recommended...
• Is there any substitute for the organic powdered goats milk?
• How do you cook fish pie?
• If you wanted to make as much of this -- "Caramelized Butternut Squash Wedges...
• MY TURN! I am making pear custard pie...
• I'm snowed in and feel like cooking. Suggestions?
• Hi As a non-amarican I been wondring, how do you guys know how to chop fx...
• If I make a big batch of banana nut can I freeze them?
• I have a question about step 3 on the recipe "Ricotta Almond Tart With A...
• For some reason, my family has made me the recipient of their excess frozen...
• I need some cooking advice - this seemed like the right place to ask. There's...
• The stuffing also has chorizo and mushrooms in it. No other sides will have...
• I have a question about the ingredient "1 cup of wine" on the recipe "Roasted...
• Anyone have suggestions for saving an enamelware pot that has burned on food...
• Some chocolate cakes are brown and others are an intense dark brown on the...
• OK to freeze fresh baked whole wheat French bread?
• I have an overabundance of produce from my CSA and am trying to get creative...
• I'm making a two-tier stacked cake for a wedding next weekend. It's going to...
• I've been using my lovely new InstantPot to make lots of things. I've...
• We're going camping in an RV
• Simmer for a few hours???? What on earth do you mean?
• Boiling tips
• The recipe calls for a 9 x 13 in pan. Link to recipe:...
• I'm struggling with an old fashioned carrot cake recipe my dad use to make for...
• I've signed up for the email newsletters multiple times and still have not...
• Another question for you experienced canners: I have a bunch of gorgeous...
• Putting in own recipes is a priority. Adding others found online etc. would be...
• Staying in Brooklyn for a night before heading on my holiday travels. Looking...
• I want to make a lentil loaf for dinner tomorrow. Can I make & refrigerate to...
• I will travel with my 5 and 1 year-old soon. I have to hold the baby on my lap...
• Put in boiling water remove and let sit for an hour. Should I just omit the...
• Used recipe from Paul Virant's "The Preservation Kitchen," for Pear and...
• I need a Chinese sweet or dessert recipe to make for my kindergartener's...
• I've been challenged to make this soup. Help!
• what is aleppo pepper and what can I use to sub for it?
• How do you make a virgin strawberry daquir
• A Chinese dumpling soup calls for 'pork skin'....is that the same as 'fat...
• Looking for a not too sweet but not frittata like pie for breakfast. Something...
• f.e. I don't want to get any follow-up comments from recipe I commented a...
• We all have food bits and pieces that we either use or dispose of. There are...
• What is the best way to prevent these prepackaged salads in the plastic...
• Any suggestions for a culinary class in Napa at the end of October (other than...
• I want to do a few experiments. It may be hard to put a graham cracker crust...
• I like to mince a whole head of garlic and then store it in a jar with olive...
• I had a square foot of scallions left in my garden that were starting to bolt,...
• My mother-in-law admitted to liking marzipan. Thrilled, I brought her fresh...
• What to stock in a vegetarian pantry
• I have a frozen Butterball injected with a saline solution. I don't want it...
• What is a sub for Agar
• I just purhased fresh tarragon, chives parsley and sage.Would it be better to...
• Any recommendations on Bell & Evans vs. Murray's poultry?
• How much does a "good" extra virgin olive oil cost? Should I just be using a...
• I'm roasting 2 13.5lb turkeys for T Day in a convection oven. About how long...
• where can I find the ingredient "panch pharon" on the recipe "Sauteed Zucchini...
• After a while, I , like many people, start to try out some "premium" kitchen...
• On the drive between DC and Boston this Saturday we're planning to stop at...
• My mom decided to thaw her frozen chicken by placing on a paper place and put...
• Getting to the newest Community Picks for a given contest--the link takes me...
• I made a chocolate truffle Christmas tree. Which was a big hit at a party. I...
• I am looking for ideas for a fun, informal and kid/friendly menu for New...
• I have a question about the recipe "Chocolate Bundt Cake" from...
• What am I doing wrong? I have a Mac.
• I am wondering about this because I want the collagen and fat on the inside of...
• Here is the link:...
• Relatives are arriving at 11 am! I do not want to get up at 5 to make the...
• What exactly is self-rising flour? Is there a way to make it at home with...
• I'm making a Seafood Stew with yellow curry and coconut milk. The recipe...
• Mixer? Blender? Wire whisk? What is the best way to get the highest, puffed...
• I have about 1/2 cup tempered chocolate left over from dipping my truffles....
• I have to take a variety of food to a brunch for about 20 women. The entrée...
• I'm making a meatloaf but out of eggs. What can I use as a binder.
• Could someone steer me towards a good recipe for fig newtons using fresh...
• I have a pound of wild duck breasts (spoonbill, mallard, etc.) from a hunter...
• I have a freezer full of beef shanks from my meat CSA, and I'd really like to...
• The directions for this recipe I think are a little vague, I have the bread...
• Every year for the holidays, I make snickerdoodles with only butter. But every...
• due to a family crisis the chicken is still in the buttermilk....going on 48...
• How to bake lasanya
• I've started making this roasted potato breadfrom the latest Bon Appetit today...
• Doubling paella recipes -- but only have 1 paella pan that will probably make...
• Recently I was at Raffles in Singapore and bought some of their house Chilli...
• Food52, I need your help! Which is the best spiralizer out there? I've tried...
• Are we submitting savory winter squash recipes or any savory squash recipes...
• I have a question about the recipe "Lime and Tarragon Aioli with Panko-Crusted...
• I've just got news and I absolutely need to leave my house (and stove...
• Do you have to baste Russ Parsons Dry Brined turkey?
• Hi ;) The entremet dome cake will have mousse, sponge, filling and glaze....
• closely. I decided to use my crock pot but also did not want all the liquid...
• can I put potato h'ordeauvres on brass serving tray under broiler, briefly?...
• Has anyone done a CSA share of a whole pig? Did you find it hard to use up all...
• some have a good recipe of pumpernickel german bread recipe with...
• What's the best way to hide garlic in recipes? I love garlic and my fiance...
• Recipe says 50 minutes in a 375-degree oven, then cutting a few slits in the...
• hi there way can u do wiv kidneys part from the obvious steak and kidney pie?
• Any suggestions?
• Anyone try using an electric knife to cut the thin slices? my dough is cooling...
• I need help with preparing fresh albacore tuna. I bought a whole one and have...
• https://food52.com/recipes/32401-grandma-mary-s-gehakte-leber-chopped-liver
• This is a baked chicken dish.
• I tried the tailgate paella recipe (basically) over the weekend. My rice was...
• Looking for ideas to use up excess herbs from our vegetable garden. Thought...
• Amanda, I made this with peaches and FELL IN LOVE. I have some really nice...
• got any pickle recipes?
• Question about cooking with alcohol free wine
• looking for opinions on this idea and spices to use to give rustic...
• Looking for a wine pairing for a dinner party, this is the opening appetizer,...
• Do you think the consistency of brioche hamburger buns (from Costco) will work...
• Made a red sauce that is too spicy for my kids? How can I save it or use it?
• Hi, I have a mini food processor that is frustrating because of it's size and...
• i would like to roast a whole filet mignon and don't know how. I have several...
• Hi. I seasoned my cast iron skillet with oil in a low oven for an hour and let...
• I used, for the first time, the bring to a boil and let sit method. Then I...
• Why is it necessary to refrigerate rugelach dough? I see this in a lot of...
• Hi, How are you guys? I have a few quick questions to ask. 1) When making...
• I bought some beet tagliatelle from the noodle guy at my local farmers market....
• I entered your food swap in good faith. I put together a wonderful package...
• Does anybody have a recipe for Malaysian or Singaporean Curry Gravy? Had a...
• We loved last year's!!
• Because I have a large number of folks coming over for dinner, I plan on...
• Regarding the flour recommendation of 5 ounces or a mounded cupful, wouldn't a...
• Have I ruined my cast iron pan since I used it without seasoning it? What...
• My mums not been well and has gone off her food any ideas on what to try to...
• Please help! For the next few months, my friend cannot eat gluten, dairy,...
• i want to make beef bourguignon but here's the catch...I don't eat beef. The...
• Any ideas for a good breakfast for Thanksgiving morning?
• how would I prepare shrimp for shrimp cocktail?
• Need a recipe for cornbread crackers.
• tried to save Merril's beet greens recipe (I just signed up on the site) and...
• Making fiona cairns date bars. The streusel like topping came out very sandy....
• Why does every recipe on-line call for beef broth?
• I made pastrami from a corned beef. Slow cooked 10 hrs then refrig for 6 hrs...
• I am trying to add a photo to my recipe - it is under 2 mg but the site keeps...
• Do lemon squares freeze well? If yes, is it best to freeze before or after...
• My brother is coming over next week for dinner and I want to make fish tacos,...
• I have two half bottles of wine in the fridge that I use for cooking. They've...
• My Dad's favorite breakfast is eggs benedict. A lot of hollandaise recipes...
• I’d like to mix and cut the dough tonight, but I’ve never premade the dough -...
• I have a question about step 5 on the recipe "Sweet Potatoes Anna with Prunes"...
• Suggestions for a lot of fresh horseradish leftover from making Bloody Marys?...
• The kitchen was warm. The cream was cold. I had a fork (summer housing,...
• Do you think there are any food safety issues with cooking today a meatball...
• We used to have the option to delete recipes (of other cooks) saved. Once...
• Seven of us are preparing to cook for over 200 people in a couple of weeks and...
• To all, but especially to Tarragon, CarlaCooks, and Pegeen, who wrote to wish...
• I have a big container of Crispy Fried Shallots that I bought for Vietnamese...
• I have about 10 lb of eggplant. Large black as well as the long skinny ones....
• why do my cookies bake flat ?
• I'd like to start composting my eggshells and coffee grounds, and I'm...
• I need a wine-free charoset recipe, please! #seder #passover
• I need some ideas now for how to use the four legs (not the fat or the skin)....
• where are my saved articles?
• how so I make pea purée ?
• Got two big bunches of lemon verbena from my CSA. I love the fragrance, but...
• I bought it as a treat for coffee for a holiday brunch, there's a cup left,...
• I have 5 small stalks of rhubarb that I need to cook but I've never cooked...
• Ihave been wanting to make these wonderful looking gnocchi for a while now....
• Help us build the Food52 Holiday App. Give us your tried and true holiday...
• I want to pickle some Rainier cherries. I have found some good recipes but...
• Sorry! My question accidentally posted before I clicked to submit and now...
• I made the meringue with four egg whites that stood room temp for several...
• They are smaller than baking pans, but I don't think they are sizzle...
• I have a friend who would really like to do something fun with his...
• Those of you who bake may find this worth bookmarking or printing out:...
• My kitchen is very limited--no oven, food processor, mixer; minimal bowls,...
• I am preparing a crispy sweet potato roast that requires mandolin-ing 5 lbs of...
• I just received a ton of carrots and hakurei turnips from my CSA, which...
• Has anyone tried substituting brown basmati for white basmati in any of the...
• i have put too much chill powder in my pan how can i take the sting out of my...
• Making for a Kentucky Derby party where there will be children and some adults...
• I saw an article about a cake, and didn't bookmark it. I thought for sure it...
• I'm making this w/ dinner tonight. Is it *really* 2 tablespoons of salt? Any...
• The garden is full of peppers, like 12 different kinds, bell peppers,...
• Just picked up some smoked cinnamon from Anna Sortun's shop Sofra. Has anyone...
• do you have advice on what to do with green tomatoes aside from frying them?
• What's Sucanat?
• Hi, I have one round tart pan but for an upcoming party want to make three...
• What's the difference between canned pumpkin and pumpkin pie filling? And does...
• It's a slow cooker recipe.
• When ever I wash my wooden spoons they always look too dry afterwards and I'm...
• My department is having a cookie bake off, where cookie submissions can also...
• Why did my filling not get hard? It is still very runny? What did I do wrong?...
• What can I substitute for dry sherry in a marinade?