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• 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...
• Could someone please clarify what she means that the ice cream will pull away...
• After 70 minutes at 350, my cake is not done or browning (supposed to bake for...
• Is there a way to remedy a dish that is too acidic?
• I am attending a picnic for about 100+ people. I was asked to bring something...
• does the oil have to be a certain temp for frying or is "really hot" OK?
• I've always wanted to try making a red velvet cake but there are so many...
• My sister and I are trying to plan a nice birthday dinner for my parents. I'm...
• A few years ago, I went to Gloucester, Mass. and bought my favorite cookies,...
• Ideas for a portable side dish that is sweetish, but not cloying/dessert-like...
• I am interested in making the 4-hour baguette, but there are just two of us,...
• I'm trying a new recipe. I know that, given the choice, it's always better to...
• For example -- a cream of mushroom or cream of chicken soup substitute that is...
• The cilnarto is overwhelming
• I made chicken mirabella for guests and when I took the chicken out of the...
• The frozen turkey came in a rapper I took it out of that wrapper and I put it...
• I made apple strudel today- I chose not to use phyllo pastry; I made the...
• We have a favorite recipe that is prepared from frozen artichokes (you saute...
• I'm going to start with just wheat. Skin therapist told me wheat isn't so good...
• No length of time or marinade have made my roasts tender and fall apart....
• Hi there, There are so many veggie burger recipes out there (even on this...
• I tried to make the cheese sables with rosemary and salt but the measurements...
• Where do you get them? Do they have to be food grade? (i'm making liqueurs).
• I'm trying to avoid soft unpasteurized cheeses, as several women attending the...
• Which type of grain do you think is the most filling?
• No matter what I do (temperature, cooking time, stovetop or oven, recipe with...
• I'm going to a bridal shower and have to bring a dessert. Wondering if anyone...
• I’d be grateful for menu thoughts. Hosting Christmas Eve dinner for 12-14....
• I just noticed on the mayo community pick page that this contest is sponsored...
• Help! For all of your nature people out there: who knows how to clean off the...
• They are 1.5" diameter and will be cooked in an oven at 350
• @aurora_f I LOVE FOOD52 and didn't know they had a hotline!! Please help...
• I'm using home laid eggs and have added salt but nothing is forming. The...
• I've never made duck breasts before but ordered some a few months ago and I am...
• One of the 'rules' to successful meatballs has always been 'don't over work...
• Minus a special tool for removing kernels.
• Is the column Eight Favorite Food Blogs gone?
• I have veal shanks, any suggestions?
• The flavor profile is inspired by traditional Tuscan flavors. Here is the...
• I plan to to make a chicken Ballantine (boned, stuffed, and rolled whole...
• @choppedonion, I need to introduce you to foodpickle. A new fav. Answers...
• I have a question about the recipe "Ginger Apple Torte" from drbabs.
• How do i make chicken tikka masala?
• I have a question about step 2 on the recipe "Pear Rosemary Danish" from...
• I have a question about the ingredient "Garbanzo Beans, Reserve 2 Tablespoons...
• Brown rice/ freekeh/ quinoa: has anyone seen or used a recipe for a cooked...
• I swear I read somewhere that you could cheat and use oil or cocoa butter...
• is it OK to wrap frozen prepared cordon blue infoil while cooking? The Pierre...
• Hosting a cookout this weekend with several vegetarian guests. Looking for...
• After searing and cooking the tenderloin, what steps make the best broth for...
• Hi everyone. I wanted to bake a layer cake that can either be baked in 4...
• Not sure if it is top or bottom. I bought part of a cow so it is just labeled...
• I'm using the recipe in the Genius Recipes cookbook (which is awesome, by the...
• I bought a beautiful veal cross rib roast at our farmer's market. Am I best...
• When my husband was a child, an elderly neighbor made cheese blintzs for the...
• I want to thin it out, mix it with a bit of harissa, and make a sauce. I'll...
• I have a much loved Braun food processor (circa 1990s) and want to get a few...
• Also, a great dipping sauce to go with . . . Thanks for any suggestions. :)
• Any advice on energy food for my athletes would be greatly appreciated. :)
• @Foodpickle Looking for weekday bfast ideas-something quick that I can eat otw...
• I roasted skinless stuffed chicken breasts in a stainless steel pan at 400°...
• When I made it, the green chard turned to a dull, rather unattractive brownish...
• I signed up to make bitterballen (Dutch meatballs that are battered in a...
• how to make from scratch also need help to do a commercial with it. project do...
• The Cook's Illustrated recipe is for only 12-14 lbs, and is 45 minutes at 425...
• I have a soups recipe that calls for a cup or flour to be mixed with sour...
• My house is not large and they have to be in-out in one hour. I don't want to...
• today we made a traditional family recipe the great mulligatawny soup. I...
• I'm looking to make a vegan African peanut stew with yams. Just wondering if...
• On a recent vacation we had an amazing shrimp scampi with what we assume was...
• So I finally fulfilled a lifelong dream and have recently moved into a...
• Do I have to seal the jar with canning lids? Or woudl a regular lid work in a...
• Bad at math. Please provide tried and true, not suggestions to substitute....
• I would like to make these cookies for Book Club,...
• I saw an old message asking about Welsh Cakes but I am unable to get back to...
• How can I thicken a pizza sauce that consists primarily of buffalo wing sauce....
• I just picked all my late jalapeno peppers and I've got a ton of them! Can I...
• Making veg. stock in the pressure cooker. Had the gasket in wrong and most of...
• Hey all you Seattle area peeps -- the string about useless kitchen tools (how...
• I may be more excited about the leftovers this year than the actual meal....
• How to prepare farro
• Any idea what I can do with a pile of ronde de nice? Also - is this bad?...
• I tried making a vegan sweet potato gnocchi - it was so sticky, i ended up...
• I regularly receive the Food52 newsletter but never see a notification re. a...
• I put frozen boneless pork chops in the refrigerator to thaw last Friday or...
• What herbs do you like with butternut squash? I've made this infusing the oil...
• http://www.slowfood.com/terramadreday/pagine/eng/mappa.lasso Find out more...
• I bought some quinoa for the first time today. I have 2 kids at home so I'm...
• I just got back to NYC from a trip to Charleston and Savannah, and I'd love to...
• I have a question about step 2 on the recipe "Winter Spring Summer Fall...
• Have made this several times, just missed that step when I was adding the eggs...
• I bought a jar of Harissa from a farm shop in Albuquerque and don't know what...
• I'm making these --...
• I am in the middle of preping to riff on this recipe for Chinese Sticky Rice....
• So we're throwing down a killer flank steak on the grill tomorrow for steak...
• I used one about 2 years ago & can't find it again. It was easy & involved...
• I have a question about the ingredient "Sweet and creamy gorgonzola" on the...
• I have a question about the ingredient "apricot nectar" on the recipe "Roasted...
• Looking for basic quiche recipe that I can continually adapt different...
• Some1 please name a breakfast food trend or item that was "in" during the past...
• im making cream of broccili.. i followed this recipe.....
• I bought a lovely bunch of colorful carrots this morning at the market--...
• I have a question about step 1 on the recipe "Fried Stuffed Zucchini Blossoms"...
• Is there any way to organize recipes on Evernote so that they are separated by...
• I picked u two packages by mistake because I misread the label on the shelf,...
• I usually have about a half a crab leftover after I boil one.
• I'm trying to streamline my bread-making for my busy schedule. I am making...
• I always use a high fat Euro/Amish butter when cooking.
• Plow in San Francisco makes fantastic 2D4 almond flour pancakes. And yep, they...
• What if I hate bananas but would still love a light and fluffy multi-grain...
• How do you blanch fruit?
• What are the health benefits of eating grass fed beef?
• The Friend was walking the dog this morning and met a new neighbor, who...
• I cut up sweet potatoes and potatoes, and put them in their own tupper ware,...
• Am in 33years old am working at home but i don't lose my wight even if i don't...
• I'm planning on turkey breast for Christmas dinner (cooked sous vide with my...
• Overload of fresh tomatoes in my kitchen. Is it ever OK to store some in the...
• I'm making steak a poivre from the Essential New York Times Cookbook. We've...
• I have a question about the recipe "Fruit and Nut Brittle" from mommiecooks.
• Does anyone have a recipe for tom ka soup they know and love?
• I saw a tip from Food Network saying to grate frozen butter for pie crust....
• Since customer care is looking for attention, I will ask the first question....
• In her recipe she calls for dark chocolate- are we talking Scharffen Berger...
• What is food 52
• I gave up red meat for Lent this year...unbeknownst to me at the time I agreed...
• Anyone have a recipe for lamb sirloin?
• Friend is in a vacation house and isn't really a seasoned cook, all suggested...
• Where can I find some? Would like to make mozzarella with the right ingredient...
• what is a great recipe for home-made bolognese pasta sauce?
• what can I do with vegies used to make stock?
• Are CPs/Finalists going to be announced today? Usually I see them around...
• Can I use jaggery instead of white cane sugar when making this nut brittle?...
• Can this be made ahead and reheated?