Sitemap / Hotline Questions
- 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?
- I have a fantastic meringue torte recipe, however, I want to convert it into a...
- With cauliflower purée. Recipes anyone? It's my favorite dish!!
- The salad or stack is layered in a form and then lifted off to create a stack,...
- I want to take a recipe for chocolate-dipped pretzels and add mint extract,...
- We are in the planning stages of a February baby shower that is for couples...
- My whole family prefers dark meat turkey, so I want to roast turkey thighs. I...
- I'm not in a pickle yet, but just wanted to send out cyber Thanksgiving hugs...
- The batter is very thin, I know I have the right amount of flour and coco but...
- I bought some place mats this summer in Europe from the same manufacturer and...
- Google has failed me. Does anyone have one to share?
- We are having an outdoor party this weekend and I'd like to offer an adult...
- Does anyone have an idea for a vegetarian substitute to prosciutto in pasta or...
- The bone-in lamb shoulder that I was able to purchase is 8.5lbs. How would the...
- I have a question about step 1 on the recipe "Flank Steak on Texas Toast with...
- I have a question about the ingredient "large egg yolks" on the recipe "Meyer...
- I accidentally bought a take and bake loaf of Italian bread to make oven baked...
- I can't find results of the current root vegetable sides picks, but clicking...
- I'd planned grilling pork shoulder for tacos, then realized a guest doesn't...
- I have some lovely spot prawn shells, so I was thinking of making Judy Roger's...
- I have a couple of mutton shanks left over from butchering a ram. It was a 2...
- If you were going to serve this Cardamon Orange Flourless Chocolate Cake next...
- Is buckwheat made from wheat?
- There was a terrific Afghani restaurant I used to go to when I lived in...
- http://food52.com/recipes/24496-harvest-spice-pumpkin-butter Looks great, but...
- Hello. I want to retrieve my recipes but there is a different home screen and...
- Hi! I LOVE these cookies...
- Hi all - I bought a block of fudge on vacation a few weeks ago and have left...
- recipe for banana cake?
- I have a question about the ingredient "fresh tofu - firm" on the recipe...
- thanks for the recent recipies i need a great quick and easy luch idea.
- So, I recently asked about needing a tortilla press and everything. One, my...
- How many calories are in buttercream?
- I have a question about the recipe "Cherry Tomato and Champagne Grape Tart"...
- I have been using a pizza craft stove top pizza oven to make excellent pizza...
- I have a question about the ingredient "medium-sized yukon gold potatoes" on...
- So today while im sitting in my cube at a software company, i cant help but be...
- I am not a cook but i wanna show of with a date, whats a good recipe thats...
- How do I triple a recipe for cinnamon rolls, especially when it involves...
- I have to bring a vegetable to Easter this year. What is something that will...
- Baking
- My daughter is getting married in October in Marfa, Texas (West Texas - artsy...
- Q: can you make a sweeter version of a lemon cheese cake without lots of cream...
- What, if anything, can I do with the greens at the top of fresh carrots?
- bread, chocolate, olive oil, sea salt
- However, the next practice, the shuffles rose beautifully but at the last few...
- I have a question about the ingredient "reserved tomato juice (see...
- Black tea is supposed to have a bitter aftertaste of tannins. However, i...
- I'd like to make the Rumtopf and a few other recipes from the NYT's "Spiking...
- I once heard someone describing a very complicated and multi-step recipe, with...
- okay...so now that I know not to leave the pasa dough in the fridge for any...
- We use whole bean coffee and grind it daily. However, I bought a bag of ground...
- I've always bought sun-dried tomatoes in oil, but about a month ago, I bought...
- Opinions on Lydia Bastianich’s Bolognese in slow cooker?
- Slow roasting pork belly tonight. Only time to "cure" (salt+sugar) for 4 or 5...
- Driving up with my boyfriend and my parents - would love a place to stop for...
- It was dark, thick and well- cooked when I folded it into the fruit, which did...
- I have a sinus infection, so I want something A) spicy to help clear my...
- I going to Sevilla and Malaga in Spain and need some foodie tips, restaurant,...
- Food Safety
- What are some interesting non-alcoholic, not sweet drinks to serve with veal...
- I have a question about the recipe "Cherry and amaranth dessert casserole"...
- Does anyone have a homemade scrapple recipe? I've never even tried it before...
- I just made this and it came out very dry and spongy. I used the convection...
- Besides "make cavities," what can I do with leftover ambrosia salad?
- The first crop of stinging nettles is almost ready. These will be the...
- Hello friends. I am usually ok using the power of the internets and others'...
- I have 2 pound brick of 5 year aged Vermont cheddar cheese. I want to use it...
- recipe called for halving them, lightly salting then roasting until dried...