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• Kale chips
• What is god quinoa recipe?
• Legendary Bill Cunningham, cultural anthropologist and fashion photographer...
• less sweet.
• liquid fat...which I froze. I'm assuming this is better than commercial lard...
• I have lost page 535/536 from Craig Claiborne's The New York Times...
• Looking for a great recipe for a vegetarian stuffing...perhaps cornbread?
• What is the best way to replace milk, condensed milk, or sweetened condensed...
• made dorie g's garlic scape pesto but is SO garlicky! Added basil 2 no avail....
• Whats a good sweet treat for someone with an all raw diet.
• What's the best way to cook & freeze food that still looks good after it is...
• what's the best way to cook a silverside joint I need it well done.
• What do you call it when a web vendor tells you 'all the details' of a given...
• I love food52. I'm looking for a similar organic vegetable gardening hotline....
• This is a general food safety question, but I'll make it specific. I made...
• hi am throwing a big meal of seafood but i know everyone doesn't like seafood...
• my chili is cooked at 1:00 pm, i want to eat at 5:00 pm, do i put it in the...
• I'm looking for a vegetable pealer than handles tough jobs like pealing winter...
• Hi, I want to establish a routine for daily homemade bread. However, time is...
• https://itunes.apple.com/us/app/recipeiq-recipe-app/id1213761554?mt=8...
• Google is giving me conflicting answers. I have a 20.25lb turkey currently...
• I'm cooking for some friends of mine who have several food restrictions....
• I'm having 17 people for Thanksgiving and don't dare to make gravy right...
• I was wondering if any fruit can be made into a virgin cider, like an apple...
• I have a gorgeous French copper pot lined in tin. I'm seeing some copper...
• I would like to make panna cotta, but as a vegetarian I avoid gelatin. Is...
• @Foodpickle Bought some beef bones from asian mkt. Cant roast them for marrow...
• Is it just me or are there others out there who are not totally digging the...
• I made and froze a big batch of this recipe by Monkeymom for last Thanksgiving...
• I was thinking farro risotto because it's easy to rehat, or shaved brussels...
• .food52hotline Seeking recipes from @food52 or elsewhere to cook w/a bunch of...
• Hosting a surprise birthday brunch for 14 and thinking about making individual...
• I'd like to make the Padma Lakshmi cloud cookies but need a good exchange for...
• There is a spam post on the tangerine tart question. I tried to flag it, but...
• How to make blackberry syrup for blackberry sage lemonade
• Would I be able to use oil in lieu of butter in the crust of this tart (for...
• How many calories are in one slice of cheddar cheese
• I'm having friends over, 2 adults and their 2 children. There are 3 of us....
• I adore the crumble topping on blueberry muffins. is there any reason to...
• Preferably vegan or vegatarian.
• 6 lb snapper cleaned by fishmonger.
• Alright I finally broke down and superfluously purchased an ice cream maker to...
• I am experimenting with Black Thai Sticky Rice as I move to replace all white...
• This Saturday is my neighborhood's annual "progressive party," a day of...
• It must be impatience (I'm tired!) but I have somewhat scrambled (not...
• I have a question about step 3 on the recipe "Moroccan Merguez Ragout with...
• how long does basil stay after bought fresh? can it stay a week?
• I have a question about step 6 on the recipe "Burnt Caramel Pudding" from...
• Has ayone ever eaten or tried to make this idea that's rumbling round in my...
• I have a question about the ingredient "sage and onion stuffing" on the recipe...
• I have a question about the recipe "Zucchini-Lemon Cookies" from...
• A base for Savory Bread Pudding
• Ideally, it would use matzo but not nuts.
• I'm making a new cupcake recipe and I accidentally melted 6 T butter, 3 ounces...
• What are your favorite ways to use up Thanksgiving leftovers, and, once those...
• What can I do with the skin from four chicken thighs that I removed for a...
• What can i substitute for baking soda?
• I just cooked a whole chicken in the slow cooker - now I need ideas for it....
• I would like information on what dishes to add with the sea urchin.
• i just made a batch of ganache (scharffen berger 70% bittersweet and heavy...
• I just made something that called for 8 yolks. Can I freeze the whites, then...
• What is/are the best brands of whole wheat pasta?
• just looking for ideas
• just made a lentil soup recipe with tarragon. delish. now i want to learn...
• just made stirfry w/Mungbeansprouts they looked and felt fine but smelled a...
• Just prepped a disk of cobbler topping with flour, sugar, butter, ice water...
• I know that 52's greatest plus, imo, is that it inspires us in so many ways....
• I know that it can take a pretty high temperature in the oven,but I wondered...
• What is so good about raw honey
• Last couple I've tried were too crispy, not chewy enough. Does anyone have a...
• What is the best way to store whole onions?
• What is the difference, and when a recipe calls for canola oil, is it all...
• Live in New York City but will also order by mail or via Web. Where can I...
• I have a question about step 1 on the recipe "Watermelonade" from merrill. It...
• Lots of Hotline questions ask about expiration dates, which are mostly...
• I made a cheesecake-esque cake (no cream cheese, but same silky texture) which...
• I made coffee panna cotta yesterday from a Nigella Lawson recipe. When I...
• I made cranberry curd to top shortbread for a bar dessert and completely...
• Made these tonight:...
• I am cooking rack of lamb for the first time at a dinner party, in someone...
• Okay foodie peeps. All my recipes say use string bread flour, but I only have...
• Many thanks.
• I have a question about step 1 on the recipe "Bhutanese Red Rice, Millet, and...
• I have a question about step 3 on the recipe "Mujaddara with Spiced Yogurt"...
• I have a bottle of Steen's Pure Cane Syrup. Any ideas that are not pecan pie,...
• Well, I'm in REAL trouble now. I just wateched an older A and M video of a...
• I have a question about the ingredient "strong coffee (or use instant...
• My standard vegetable broth just lacks the complexity of my chicken broth....
• This really is about pickles -- pickled garlic. Made a vinegar/sugar bath,...
• You put hot coals in the center and cover with foil. I don't know how the...
• Will have an hour or so in St. Pancras neighborhood before hopping on the...
• recommended? used in food52 test kitchen?
• We just made some raspberry infused vodka. The raspberries were mashed and are...
• When you write up a new recipe, there is an option to choose tags for 'Dish...
• Our citrus tree but some call Mandarin is that correct?
• I've read that copper pots should be heated up slowly. Does this mean you...
• Usually we do green beans or brussels sprouts but they are also usually the...
• I've recently starting canning and want to add my own labels to the jars for...
• I've soaked black beans and garbanzos overnight at room temp in water to...
• I've tried a couple of different ways, including just plain rinsing them in...
• I want to know! What new cookbooks are you really looking forward to this...
• We like to eat well, but will be cutting back on the finances this fall....
• I want to make homemade mincemeat. I am seeing some nicely prepared tallow at...
• We opened a jar of black garlic the other night for shrimp scampi and now...
• I want to make my rolls the night before (the oatmeal molasses rolls from this...
• I want to make this recipe...
• What are goji berries
• i want to toss some cherry tomatoes into an omelette. should i cook them first...
• I was about to ask this question as I do every year, and to post my own menu...
• I was making coconut cream pie from this recipe:...
• What cookbooks would you recommend to consult while cooking with CSA produce?...
• I will be in Portland Friday October 12-Sunday 14th. After reading so much...
• what fruits are in season?!
• What is best for making pies speaking of esp apple pie, a glass pie dish or a...
• Just want to cook with a grandchild and hoping for a baked donut recipe. I...
• Lately all the cookies I make seem to be too soft even though I store them...
• What is the best way to store a tart like this:...
• What Is the difference between regular figs and the conadria figs in your bulk...
• Looking for a good sambar (South Indian lentil soup) recipe. There are...
• looking for chicken crock pot recipes..tired of same ol same ol
• what kind of chocolate to use for making candy
• Lots of recipes out there, but I recall very specific ingredients: almond and...
• Loved using foodpickle for a last minute cooking query. Thanks @samsifton and...
• what's the best way to make my Christmas icing ?
• What is a tamarind
• Bought some gorgeous squash blossoms at the farmers market today, but won't...
• So I am planning the menu for my Food52 potluck (yah!) and realized that, as...
• I am making banana bread and am 1 egg short, what can I use in place and not...
• I will be giving my brother a crash course on his new smoker tomorrow. I will...
• Q: What are your favorite concoctions to stuff zucchini with?
• They were in The oven about an hour and a half. About 300 and covered. Just...
• Q: Where can I get your: Mid-1900s "Dial a Drink" Recipe Cocktail Shaker? It...
• How long should I cook a Christmas ham?
• I am making burboun chicken and i am wondering how much 2 slice's of ginger =?
• I recently came into possession of a large quantity of chicken livers... don't...
• I am making a dessert for a goodbye party for someone who is GF. Unless you...
• I know frozen is typically a no-no but I figure I'm just putting it in chili...
• hi pickle please help I have scollops for dinner and I need to know how and...
• Ran across article on chefs and healthy eating. Some local well known...
• Preface: not a frequent stock maker here. I have rabbit bones in my freezer...
• Beautiful day, and I have a large amount of chicken breasts waiting for me to...
• food52hotline my duck stock is very week even thought I simmered it for 12+...
• Now y'all all know you need to eat hoppin' John and greens (Collards...
• I need help, I am looking for an old recipe that uses condensed milk and...
• I've got the basic technique in a cookbook, but are there any ways to flavor...
• Diana Henry will be answering questions live here from 12 to 1 pm EST, but you...
• I've been making sauerkraut lately, and while it is delicious straight from...
• I am somewhat patiently trying to enter a recipe in the Roast contest. When I...
• I have a question about the ingredient "1 t. @ of chili powder, cumin, white...
• Is it safe to eat romaine yet?? I have some (not sure of the origin) but I got...
• The last time I was in Chicago, I had an outrageously good braised pork...
• How far in advance can I make and cut out biscuits? Can I just stick them in...
• Hi! I have what I think is garlic ramps but there is what looks like garlic...
• I'm making a mocha hot fudge sauce with , among other ingredients: corn syrup,...
• I haven't added the roasted broccoli and cauliflower yet - at simmering potato...
• I make preserved lemons all the time and love them, so I'm kind of curious to...
• Just looking for time and temp? Covered or not? Seasonings
• what is an indian spice that starts with an a
• What is goji berries?
• What is ramp?
• What is the difference between club soda and seltzer water?
• What kind of rice should I use? How much water? How long does it take to cook?
• What should I do with it?! He's a hunter and doesn't want it to go to waste......
• What's the difference between faro or. Wheetbeeries
• We were thinking we would put the preportioned dough into ramekins and come up...
• A friend made latkes in it and didn't clean it right away and now my pan's...
• I've done it a ton of times in the past - but now when I "edit recipe" to...
• I've just begun cooking with pistachios & tried 2 recipes: a pistachio cookie...
• We're preparing a 6-bone beef rib roast for Thanksgiving this year. Turkey is...
• I will be using the dough docker when making pies and thin crust pizzas....
• I was just gifted this beautiful piece of meat and it was frozen and now is...
• Saw some fresh turmeric at an Asian grocery and brought it home. What can I...
• I made my mashed potatoes with margarine and 2%milk. I used electric mixer....
• I found a recipe that I like and would like to share it with clients of mine....
• Would it differ for dark or expresso roast beans and lighter roast? Still...
• , does a potato ricer make an appreciable diff in gnocchi?
• how can i make ceviche, mexican ceviche.
• What are some ideas for appetizers for a wine tasting party for 10 guests....
• Hello! I am working on an article about regional gas station foods across the...
• What, exactly, is pickling salt? If a recipe calls for it, may I use instead a...
• What salad do you make with coconut oil.
• What's more healthy: white or yellow popcorn
• What's the best way to translate a cake recipe into a cupcake recipe?
• Any suggestions for managing the world's smallest kitchen? I have virtually...
• I bought two dry aged sirloin steaks and want to make it for dinner tomorrow...
• I'm seriously considering converting my usual pecan pie (recipe posted here as...
• found a package of sprouted adzuki beans. Receipe said because they were...
• How deep should the oil be and are there any good links to review before I...
• Specifically Grenada, San Juan del Sur and Managua. Thanks!
• Hello, I have appliance commitment issues, often an appliancez can't satisfy...
• Since posting I had time to google. Husband calmed down and turned power back...
• I have a question about the ingredient "raw unfiltered apple cider" on the...
• It's made with one cup white wine vinegar, 2 cups sugar and 3 cups water, plus...
• I enjoy having a small amount of eggnog over the holidays but I'm the only one...
• For Christmas I usually do either a prime rib or tenderloin. But this year I’m...
• I am from the west coast but heading to Boston for a work trip. I've never...
• Plan to prepare this for dinner tonight!!!
• I have a recipe for duck with sweetened chestnut puree but I have only...
• food52hotline I am making Mustard Pecan Crusted Chicken with Maple Glaze &...
• What does pomello taste like??