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• We got a bunch if green garlic in our farm basket and I want to make compound...
• My daughter has thyroid cancer and needs to go on a low-iodine diet prior to...
• I try to make icing for my Halloween cookies last week, and the icing...
• I have an unbelievably bad habit of making way too much food. I hate to see...
• Preferably also gluten-free. Thank you!
• I'm looking for a food styling class in NYC to help take my blog to the next...
• How do you make bolognase sauce with the alcohol?
• This terrific 52 tom hirschfield recipe is singing out loudly to me, so i plan...
• Can you sharpen a vegetable peeler? I have the good old standard old...
• how many cups of flour do I put in pancake mix?
• I bought the heavy cream to make ganache for a dinner party dessert recipe....
• Does non-gmo soymilk exist anymore? TJ brand and Westsoy organic don't say...
• Using Michael Ruhlman's roast leg of lamb recipe from Ruhlman's Twenty. Need...
• Everytime I need to bring something for a party, I can't think what to bring....
• How to convince fat-fearing friends of the benefits of whole milk - health,...
• Having a large party. Can I make ahead and freeze cupcakes? Frost or...
• If I get my turkey frozen Monday , will I still have enough time to...
• NEWEST RECIPES
• I ate pumpkin soup in a restaurant in Salzburg and it was the best soup I...
• Does anyone have a recommended recipe for Vanilla Cake that uses shortening...
• any suggestions
• different hotlines ?
• Help! I am cooling a 2.65 lbs eye of round roast. Directions said to roast at...
• Or at least portions of it (cake, whipped cream or berries?) this is the...
• What can I use instead of worchestershire ? Don't have A1 either
• I want to bake raspberries later on today but ran out of eggs. The weather is...
• Here's the link to the recipe...
• I made a batch of quinoa and it was more than I needed, so I refrigerated the...
• There is a wonderful little hole in the wall, authentic Mexican restaurant in...
• Yesterday there was a live demo for cinnamon roll baking and I thought the...
• Why do some recipes (e.g., for a bechamel sauce for moussaka) call for...
• using it as a sauce for a stir fry.
• .@food52 foodpickle can you help? mt @imjasondiamond Tomorrow is "Romantic mac...
• I have a question about step 3 on the recipe "Boston Cream Pie with Kahlua...
• How to prevent nuts and fruits from sinking to the bottom of a cake during...
• Is it just food coloring; vanilla base?
• I need a really impressive dish suggestion for a foodie competition dinner. 15...
• I prefer having a streamlined kitchen with essential tools only. How helpful...
• this is a food emergency! They keep falling and I dont know why! The recipe...
• I can't find jade rice at my grocery store, what is a good substitute ?
• How can a recipe have 10 comments, but 0 views?
• Meant to say cracked pepper w/garlic. How much should I use?
• Radish sprouts. I have a bumper crop of French Breakfast Radishes going, which...
• I'm having 2 couples for a weeknight dinner! I will like to cook something...
• i was given a wonderful savory swiss chard tart, it is delicious but too large...
• What are some good healthy snacks for college students?
• I was making Dan Barber's beef short ribs and messed up timing--thought they...
• So yeah, my roommate is a little wacky and wants a strawberry rhubarb pumpkin...
• What can you stuff a pickel with?
• What do you think of speeding up the "ripening" process for an Hachiya...
• I would love to have healthy dessert receipes using zucchini.
• I would really like to do a little weekend getaway in the Hudson Valley, so...
• Just breast
• What is and where would one find the ingredient Ampalaya used in the recipe...
• Just got some fresh morels from the farmers market today. I've never cooked...
• Just wanted to share Thanksgiving was a success, got up at 5:45AM ate...
• Just wondering how well they keep and for how long & if I need to stick any...
• last night at 11:45pm EST I entered my first food52 contest. I rcvd the page...
• What is the best rolling pin you have ever used and why. Rolling pin dreams--...
• Last year I came up with this idea as I am no longer able to carve pumpkins....
• Lately I have been obsessed with nailing down the perfect (for my palate) pan...
• What Is the difference in black and pink peppercorns.
• What is the difference in taste if I use buttermilk instead of milk for sweet...
• Look for something you contributed here:...
• What is the importance of a well made stock?
• Looking for an authentic Cannoli filling recipe. Best Cannoli I've ever had...
• making an entree for a housewarming. Need a croud pleaser. it will be not be...
• Help. I just typed up a soup recipe I've been working on, but it won't let me...
• Hello, I love both the Linen Bread Bags and the Bee's Bread Wrap on the...
• I got sunchokes in my farm basket and haven't been inspired by the...
• Gas in our building will be shut off for 10-12 months, and I'm looking for...
• I've been looking at Chinese sponge paper cupcake recipes, and most of them...
• Attending a Food Network Chopped challenge thrown by a friend: Four...
• I would like to put large chocolate curls on a birthday cake. How do I make...
• I have been tasked to bring a vegetable dish to this year's family...
• An Open Inquiry/Question: Does the slogan "Authentic Belgian Fries" tell...
• I need to make 8 lunch and 8 dinner menus and I am having a hard time creating...
• I've got a guest allergic to dairy
• Im 14 and learning to cook Any recomendations for someone like me
• I have a question about the ingredient "large cans whole San Marzano tomatoes"...
• I have a question about the recipe "Roasted Sunchokes with Hazelnut Gremolata"...
• I have a question about step 2 on the recipe "Pumpkin Cupcakes with Chai Cream...
• I just unearthed a couple of tins of expensive tea while cleaning out the...
• I imagine the growl tap is built for a certain size opening but do not see...
• When & where do we sign up for the event?
• I have a question about the recipe "SCALLOPS IN CHAMPAGNE CREAM SAUCE WITH...
• I transferred the contents of a packaged bottle of red wine vinegar into...
• I was gifted a pack of fancy-looking gelatin sheets ("super premium European")...
• any suggestions
• Last Year,our Surprise Brazilian Thanksgiving for a friend who moved back to...
• La Mian - Chinese hand-pulled noodle DOUGH recipe needed. I have been wanting...
• We are roasting two geese this week while camping, mmmm... fire roasted...
• Making Alton Brown's mac and cheese for Thanksgiving - decided to boil pasta...
• for kids
• I failed to read the directions for chicken pot pie correctly and in effort to...
• A box of 4 dozen blood oranges just arrived on our doorstep. There's just two...
• What can you substitute for self-rising flour?
• can we get magic pickle t-shirts? http://twitpic.com/35wn6t
• Pertaining to recipes in the current contest, I'm finding that the Expand...
• I have a question about the recipe "Baked french toast " from Shannon Worrel...
• Crown pork roast
• I'm making a barley risotto and happen to have a slow cooker on loan. I've...
• I'd like to leave a frozen apple pie behind as a thank you gift for our hosts....
• I make "caramel" dust by taking my sugar to the deep amber color. pouring it...
• I'm a novice at jam making but successfully made some mirabelle plum jam a few...
• Unroasted the root is supposed to contain all sorts of...
• I Pilsbury - and keep it cool until just before using it
• I was sure I had pearl barley in the cabinet. But it was just barley. I am...
• My sweet potatoe cassorole contains eggs I'm making it today, do I have to...
• Ingredients 1 1/4 pounds unsalted butter 1 1/2 cups powdered sugar 6...
• Does anyone have a recipe for ginger spread like the Ginger People brand?
• I've been assigned the job of Easter cocktails. All suggestions welcome.
• wait, butter is not dairy?
• I set up my gmail account as a backup, and it's working. I'd prefer to use my...
• What's a great cookbook for Japanese food?
• Great people
• Took lunch at a new local restaurant today and ran into one of those menu...
• What's a good recipe using za'atar? Vegetarian please. (:
• Help. I'm serving Thomas Keller's Savory Leek Bread Pudding (eggs, heavy...
• I need to make a large batch using the legs and thighs from three large...
• I keep getting highly varied answers. does anybody know how many cups of lemon...
• Adding pics
• I am making a lemon lime curd that calls for 5TBSP butter, 1cup lemon/lime...
• Completely confused about the amount of water used in the recipe versus the...
• I was with my husband in Cincinnati all week and before coming home last...
• Can I sear then braise first cut veal chops in the oven for 1 1/2 hours? Or...
• https://food52.com/recipes/26386-lamb-meatballs-with-yogurt-eggs-and-mint...
• Does anyone have a goat milk caramel recipe? I'm interested in making a solid...
• I have a question about step 3 on the recipe "Peach-Plum-Lime-Ginger Jam" from...
• What would you suggest using to replace the almonds if you were making this...
• At Whole Paycheck yesterday, I found the cutest little eggplant labeled Indian...
• Non-alcoholic ideas preferred, but I'd love to hear cocktail ideas too.
• It may have also had some type of tomato sauce or paste in it. The juices were...
• I need suggestions for a vegetarian or poultry dish to make for a foodie...
• I have a question about the ingredient "lacinato kale, washed and chopped into...
• I am cooking 3 bone-in turkey breasts for Thanksgiving (each is 8 lbs). At...
• See the video in this recent Food52 article....
• Why is it that I do not get email notifications about comments on my recipes...
• The pies can be sweet or savory, it's up to the 12 contestants to decide! Not...
• I have a question about step 1 on the recipe "Misoyaki Roast Chicken with...
• need a good recipe for greek dressing at grocery store now.
• I have a question about the ingredient "fermented pear cider (I like Ace's)"...
• I don't want to take the time to derib and seed the chiles, and I'm wondering...
• What do you use kale granules for.
• What do you think the food trends will be in 2018? Mine... Soup, foil...
• What has happened to our favorite farmer? I can't find him on the home page...
• hi. i'm an idiot and mixed together the white wine i was going to use to...
• hi I'm looking for a recipe for eggless cake? Also what can i use instead of...
• What is a good alternative to peanuts ?
• Looking for a recommendation for a great cooking class in NYC. I have an old...
• Looking for something pretty (with layers) and tasty. Already serving fruit...
• Looking for vegetarian recipes that I could incorporate these home made...
• Hi, the photos I post for my recipes appear stretched out. Any idea why? Is...
• could someone please tell me how long to bake the bacon cheddar bread? Thanks
• What is french four spice?
• I'm a bit of a Le Creuset/Staub girl. This type of slow cooking is new to me!
• I have a question about the ingredient "grated zucchini, frozen in a single...
• I made a batch of no-cook citrus syrup from Bravetart - any suggestions on how...
• Made these tonight:...
• I made a new recipe for lemon curd last night. While the texture was perfect...
• How do I cook salt and pepper ribs?
• how do I make as make smaller cakes like cheesecake or flourless chocolate...
• What is your favorite Paella recipe?
• What is your favorite preparation for skirt steak?
• What mandolin slicers do recommend that are good quality while still...
• How do u cook quinoa
• How do you choose good rhubarb? Color? Thickness? Thanks @Food52Hotline
• How do you cook fried rice?
• How Do You Make An Indian style chicken jalfrazy foodpickle?
• How do you make white chocolate Cheese Cake ?
• How do you prepare einkorn
• How long does it take for carrots to steam.
• how long does it take to defrost a turkey? If I start defrosting at 7pm...
• How long should I cool bolognese before refrigerating?
• potatoes, celery, onions, bacon, sausages, chicken - any ideas for something...
• How do you make calzone?
• Everything I read suggested that it would take about 20 min. for a 2 lb....
• Should I use the poaching liquid to stay moist
• This is a long shot. My father is 93 and recently widowed. He wants to try...
• What is asafetida
• I've never owned or even used a whisk shaped like the one Merrill's using...
• Every year I throw a cocktail party -- to keep it less stress/mess, I serve...
• I have a question about the ingredient "dried valerian root" on the recipe...
• I want to makes these, but want to use a smaller amount of pork, about...
• I have two different brands of refillable olive oil misters, where you pump...
• Have a family friend coming over for Mother's Day. Problem is she is diabetic...
• I making muffins and i want to make them over the top to make them better than...
• I have a question about the recipe "Lazy Mary's Lemon Tart " from dymnyno.
• I have a question about step 5 on the recipe "Jim Lahey's No-Knead Pizza...
• (and in the fridge)
• For my lunch with ham, I think I'd like to do a pineapple upside downcake. I...
• How do you eat a starfruit?
• any special lobster recipes please
• In step 2, am I correct in assuming that the cognac is heated and ignited with...
• I'm worried the cake will be too rich for everyones likings. If anyone has any...
• allspice, instead of cumin
• I tried to infuse whipping cream with elderflowers (I heated the cream to...
• I have some old yeast I used (dated jan this year) and it proofed. Will that...
• how can char peppers without messing up stove top?