Sitemap / Hotline Questions
- Looking for a favorite main course using pressure cooker
- What is the difference, if any, between the new contest and last years cheap...
- Looking for recipes for spicy, vegetarian, continental (ie western europe)...
- Looking for some quick help on applesauce. It's my girlfriend's birthday, and...
- What pie should I make?
- What ratios do you use? In what kinds of recipes shouldn't you use whole wheat...
- What rice is used to make sticky rice?
- what's a reliable christmas pudding recipe?
- I made Asian spring rolls, but I want a dipping recipe that involves sweet...
- I made caramel today with the recipe of salted caramel with pepitas, i...
- I made ricotta this weekend and have a few cups of leftover whey. Any...
- how long does frozen chicken last?
- I have a question about step 1 on the recipe "Roasted Tomato & Rosemary Soup...
- I making a broth from a pork shoulder bone and bits of pork that fell off...
- it's the recipe that accompanies the fish taco recipe. thanks!
- I was thinking of making a butter with sweet chili sauce, lime zest/juice,...
- I am hosting Thanksgiving this year. Without a long history of family politics...
- Wanting to make cake today, have mucked it up before with the baking powder....
- Varieties of chocolate than I know what to do with. What makes U-bet "U-bet"?
- Going to a pot luck this weekend and want to bring something interesting but...
- say yes to the milk.
- What should I serve withs southwest stuffed peppers?
- Any favorites out there, either on food52 or elsewhere? Thank you. ;o)
- I have decided to invest in a better blender to help try to wean my family off...
- I plan to make this cake for Rosh Hashanah dinner and will have to skip the...
- Did I somehow miss the Editor's Picks for the Root Vegetable Sides? I saw the...
- My mother cannot refined or high carbs for health reasons (no gluten, sugar,...
- I have way too much broccoli that I need to use. My mom frequents the farmers'...
- I have a question about the recipe "Cheap Creamy Chicken Curry " from Table9.
- I am trying to infuse olive oil with lemon as gifts. I dried lemon peels for...
- Trying to choc coat apricots, pineapple, gummy worms, etc. But don't own...
- As I am smack dab in the middle of making my annual pot of Julia Child's Boeuf...
- My husband loves loves love salty licorice (a Scandinavian specialty). For his...
- Can you put egg yolks in the freezer for, let's say, making home made ice...
- I’m leaving for a trip tomorrow and am trying to use up as many perishables in...
- Think there is some confusion in the transfer to the new site. I used to know...
- I am cooking for 18 on Thanksgiving. Getting nervous about trying to cook...
- I am going to an event in another state and am supposed to provide a snack on...
- I made Parker house rolls Monday (only time available in the busy week). Will...
- I've been making risotto for years, and occasionally I have an off night where...
- I'm dying for a (not terribly unhealthy) peanut butter chocolate...
- ...
- Roasting duck for the first time tomorrow night, and have opted for Merrill's...
- A few years ago, I had an amazing lamb Country Captain (a Southern curried...
- Help us build the Food52 Holiday iPad App! We're counting on your holiday...
- I have a question about step 2 on the recipe "Faulknerian Family Spice Cake,...
- Merrill: I'm making this on New Year's Day...should I roast it on a rack or...
- What type of cherry brandy or cherry liquer would best replicate Cherry...
- I have very mixed (read: mostly bad) results any time I try to braise...
- I have to prep today for a lunch of 28 seniors that takes place tomorrow. I...
- this question outdated by ~7 years --...
- Is there any way we can see all the food hacks that were submitted for the...
- I want to scale this for a food52 pot luck for a big pitcher. can anyone...
- I am moving back home for a few months, and my stuff is going in to storage....
- Due to my aversion to hot peppers or any other kind of pepper -- it's not that...
- I roasted a duck earlier in the week, & now am looking for ideas for the meat....
- My cookbook club generally chooses books by geography (e.g. Mexico, Burma,...
- I marinated meat and cooked it, but when I was ready to store it, I did a...
- I have a big pile of what I think are green cayenne peppers. The guy selling...
- I have a question about the ingredient "minus 1 teaspoon all-purpose flour,...
- I'm making this...
- I am baking a loaf of bread with active dry yeast at about 7000 ft above sea...
- Calls for 2 1oz packs beef concentrate
- I'm in the market for a new digital oven thermometer. Can anyone recommend...
- I have a question about the ingredient "golden corn flour (Masa Harina)" on...
- I have a question about the ingredient "quarters preserved lemon, rinsed" on...
- Don't hate me Southerners! But I'd like to make a fluffy cornbread that's on...
- NOTE OVEN IS BROKEN, CANT USE
- I got a ton of husk cherries in my CSA share. What do I do with them?
- I'm doing research on chocolates with hydrogenated fats. I'm doing some...
- need a recipe for horchata. is it ok to use powder cinnamon?
- While we are on the subject of cleaning things perhaps the oven can be...
- where is the best place to get fresh ham in or around nyc? and if i make 2,...
- I'm making a pear clafoutis to bring to a dinner party tonight. I've made...
- In my particular case, I'm roasting a butterflied bird (on a rack) on a...
- I just looked through the shortlisted recipes for the dates contest and they...
- I bought some pasta tubes (about an inch in diameter) for stuffing with...
- I'm using the Chocolate Whisky Lava Cake recipe from the Booze Cakes cookbook,...
- I have a question about step 4 on the recipe "Homemade Yogurt" from merrill....
- Yes, my cucumbers just keep coming this year. Looking for your favorite...
- I just tossed some cooked squid and mussels leftover from last night's dinner...
- I'd like to buy a pasta maker. Recommendations?
- I have a question about the ingredient "toasted pine nuts" on the recipe "One...
- I have a question about the ingredient "lacinato kale, washed and chopped into...
- Is there any substitute to molasses?
- I made cheesecake for Christmas dinner - my first time. It tasted great, but...
- I don't want to use wine
- I feel like its #peach season...is it peach season yet?
- Does the yeast really proof in room temperature water? I just wasted 2...
- I removed the anchovies from the tin and placed them in a glass container and...
- My friend just gave me two fresh pig heads for helping her on the farm. So I...
- I have a recipe that is basically lentils, rice and onions. When I try to make...
- I have a question about the ingredient "cups peeled, seeded and cubed...
- i want to bake a cake that calls for oil. can i use apples sauce instead?...
- Can I use Chinese cooking sherry? I used it recently in a non Asian dish and...
- My parents were generous enough to bring back a pound of Apalachicola oysters...
- can i freeze uncooked fish burgers/patties that have beaten eggs in the...
- I'm am looking for a commercial kitchen to rent full time for a baking...
- I have a question about the ingredient "apple cider" on the recipe...
- I have some garden fresh cabbage that I really want to turn into sauerkraut,...
- I purchased a bottle of agave nectar to use in a cocktail. Any other...
- Ten years ago during a vacation in Charleston, my son was amused to pick juicy...
- I am hosting a wedding brunch for 50 and I want to make a few French Toast...
- I have a question about step 6 on the recipe "Short Rib Ragu" from Minimally...
- I swore I was not going to be in the situation of not having an ingredient but...
- Are bread tins different to ordinary (cake) tins?
- What can I do with honeycomb? I just bought some beautiful local honey with...
- what can I make with carrots, suede, red pepper, potatoes, eggs, flour, milk,
- What do I need to make a tofu coconut curry?
- I would like to buy a recipe book to cook specifically for the freezer. My...
- I would love to make this with the giant zucchini taking over my garden. I...
- what is the best way to reheat in the oven. Made these earlier today not...
- Hi. I made some spiced nuts with egg white, sea salt and smoked paprika. I...
- What is the difference between stock and consomme?
- looking for something relatively easy to make to serve to large party.
- Lump crabmeat, eggs, peppers, shallots and bread crumbs......assuming I can...
- What should I use maple pepper for?
- What's the most awesome thing you can make with Oreos with less than 5...
- I am interested in making Garlic Chives with Pork and the recipe calls for...
- Looking for an item on Provisions which I saw only a few short weeks ago. Its...
- i recently ate a salad dressed with a slightly creamy lavender vinaigrette and...
- What's the shelf-life of homemade vegan hummus in the 'fridge?
- I've had the meat marinating in the rub for about 36 hours....starting to cook...
- Hi Everyone - I find myself with an over abundance of apples from my farm...
- when making an ice cream with fruit juice, what is the proper way to...
- Apptz = vegetarian thai summer rolls with peanut sauce, Main=walnut miso...
- Q: I was wondering if you had a recipe for sticky toffee pudding?
- Q: I couldn't find ivory teff flour so I used gluten free all purpose flour....
- I have a question about the ingredient "red chile paste (directions to...
- I found a great looking recipe for red cabbage soup, but I only have a Napa...
- I have a question about step 1 on the recipe ""Peking" Pork Dumplings" from...
- ...or should I wait til right before?
- Does cooking one turkey steak (on its own) in a pre heated fan oven take the...
- where can I find it in Hillsboro, Oregon
- How would you suggest cooking boneless chicken breasts for a baked pasta dish...
- My Dad loved the chocolate mayonnaise cake that his mom made. She topped it...
- I cleaned out the fridge and used my last rutabaga to make this recipe from...
- I have a question about the ingredient "slices pancetta" on the recipe "Corn...
- I'm doing an event next month, and chefs prepare "purple" food and are judged...
- What's the best way to deal with dried mushrooms to retain the flavor of the...
- How much turkey and ham for 47 people?
- I know squat about grits but want to give this a try. Would grits from...
- I would like to improve my plating skills and looking for a class in New York...
- what are some good vegetarian dishes to make with a rice cooker that comes...
- i don't remember muffins having gummy tops when i was growing up. seems i...
- I'm doing an experimental recipe. I'm cooking a pork tenderloin stuffed with...
- I live in Peru, waht do you mean by 6 ears, we go by number of corns, whar is...
- Does it go untested and just too bad for the cook who worked on the recipe?
- products
- looking for a healthy turkey burger recipe!...thoughts?
- Do you think vermouth would work? White wine? Thanks! (I'm not at home and...
- I'm afraid Noma is beyond my budget...
- I'm using a recipe that requires me to freeze my pie crust, in the pie plate,...
- Hi! I like to keep meatballs in the freezer "ready to go" for weekday meals....
- Despite my attempts at being organized I have found myself without a dessert...
- My mom used to make either Danish pastry or croissants for christmas...
- I am vegan and I'm currently trying to incorporate more lentils into my diet....
- What winter cocktail do you recommend for a XMAS eve dinner with a roasted...
- Drat! Made meat sauce then left it on a (cold) stove for 7 hours. I have to...
- I've been buying some yummy fermented carrots at Whole Foods lately....
- Recently I've been roasting potatoes in approximately 1" cubes and then making...
- The dressing has the egg yolk from a coddled egg....and I am sure must be...
- I've been asked to teach 18, 8 year olds some sort of cooking class. I have no...
- The instructions on the jar are only for baked lasagna and I want to add it to...
- I want to make take-out style chicken in a general Tao type sauce. Any tips...
- Is it possible to make "sweet and sour sauce"? If so, how?
- "Tropicana" being the club Ricky worked at in I Love Lucy. I think my friends...
- I spaced out and forgot food safe 101, i cooked the mince meat off abit in the...
- I've got an apple cake recipe that calls for an 8x8 pan. I want to double the...
- I have a garden full of volunteer jalepenos. More than I can ever eat, is...
- I don't want to use a metal flipper on my nonstick pans, but my plastic ones...
- Im making shrimp alfredo and plan on using both spaghetti squash and...
- I am a real Alice M fan but I don't have all her books and TONIGHT I was...
- I threw some garlic and rosemary in olive oil and let it simmer lightly to...
- My wife wants me to make something, tomorrow, with the ground turkey breast we...
- Always better to have a picture to remind you when looking through your...
- I'm pan frying a basic turkey burger. I know "juicy" and "flavorful" are tall...
- We're having a mix of friends over for a party and one of them is "low dairy"...
- I am thinking of massaging some kale (I have never done this before) and...
- I need an idea or two for appetizers at a beach house. Not sure of the tools...
- What are the ingredients for a vinaigrette salad dressing
- And I'd love to know your ideas. Thanks so much, everyone. ;o)
- food52hotline I want to turn the buchon bakery lemon poppy seed muffin recipe...
- I'm making these delicious puff pastry bites. Any way I can make them the day...
- Hi, I am an executive chef from Europe and in the process of a working visa....
- cast iron pan. Lodge.
- I was given pistachio pesto as a gift--it's quite nutty and strongly...
- I have a recipe for baked fish where you coat the fish with mayo, then the...
- I have a question about the ingredient "half and half" on the recipe "Dirty...
- DonnyG Say's: I love Food52. Therefore I feel protective. I want Food52 to...
- butternut squash I recommend
- It would have meant more if after I answered the question about my age,...
- Read an article about storing condiments and found some that I have in the...
- Making clam sauce for pasta. Just dumped 4 cans of whole maine cherrysone...
- Keep it simple, dry rub preferably.
- How do I make seitan?
- Could this jam be canned?
- Since it's Monday/rainy/I'm feeling uninspired, I'm turning to the Food52...
- I've found a tecipe called Pecan Pie Pound Cake. It calls for all purpose...
- An old acquaintance had a small preserve business. She made a sweet mustard...