Sitemap / Hotline Questions

• 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...
• Does anybody have a recipe for these mini cakes
• cottage cheese?
• I had a bunch of hot peppers left over and wanted to know if it would be okay...
• I have some old cookie recipes of my mother's that don't include salt in the...
• I made ricotta using The Farmer's Cow (from local Connecticut farms) milk and...
• Can u add baking soda to speed up the cooking time for chickpeas. Just like u...
• What is a kumquat
• I bought some fresh salmon and froze it. Then yesterday around noon I thawed...
• I have a question about step 4 on the recipe "Buttermilk French Toast with...
• When mixing the flour and yeast/water in the stand mixer, should I use the...
• This is the recipe from Food52 Baking (p. 105). I have no idea if this is a...
• do cook a 6 lb boneless at 450 approximately how long does it take to cook?...
• need to know how many points ;-) Thanks so much
• I use 2 tsp of Kosher Salt to 1 pound of cabbage. And just normal large glass...
• What iS the measurement / quantity for lemons in farro salad with mushrooms?...
• ;o) Thank you so much.
• I don't have any tomato sauce, and I didn't save any bean liquor from the can....
• I've been working on making fresh ravioli. However, it seems as if my recipe...
• my whipping cream pound cake recipe calls for a sifter, but I don't own one....
• I ate this twice when I was living in Italy. I was always told it was...
• The recipe was in a cookbook with the opera singers' favorite recipes. The...
• I bake pies, tarts, cookies and breads much more than cake or cheesecake. So...
• In 2 months I will be moving back to the States after 2 years in Korea. I have...
• My son is doing his first communion next Saturday. I will have about 25-30...
• @Foodpickle cooking my first Poussin tomorrow! Cook it just like chicken but...
• How would one navigate to see the archives of all recipe contests, not...
• I baked an onion tart with rice serving as pie weights on the crust. Can the...
• Hello all! I've been in Spain for a month working on my Spanish but I need a...
• Chilled my ganache only to find yellow fat sitting on top. Any way to save...
• How do I delete a recipe I have added?
• Had a stunning venison goulash in Berlin a couple nights ago: super tender,...
• I'm really into owning a very small number of things, but each piece that I...
• I recently purchased this time (made by Charcoal Companion) because the price...
• I just picked a bunch of wonderful English lavender from a farm in Long...
• I have a cupcake recipe that calls for buttermilk, but I don't have any- just...
• Difference in golden flax seeds and brown
• I want to use as much of the coconut as possible.
• There is a book I came across a couple of years ago that was devoted entirely...
• My best friend Amy Rose and I are going to Fire Island this weekend. Groceries...
• what vegetable do you think should be served with this main. we are having a...
• Q: what can I do with strawberries as a decoration for a panna cotta?
• I can't eat hot/spicy food. Any suggestions for a sriracha replacement? This...
• Oops. I didn't say that the shells are prosciutto... And I hope one of you...
• I'm driving 2 hours to my food destination. Will it keep to the afternoon if...
• When is it ok to eat moldy cheese? I have a block of cheddar with mold. Can I...
• I have made boxed brownies and substituted BOTH the water and vegetable oil...
• Missingingredient: After shopping at an Asian market, I found an unfamiliar...
• I am so insanely excited for "worst cooks in America". Is anyone else going to...
• Even easier (and cheaper): pop kernels in a brown paper bag in the microwave...
• does anyone recall a food52 post (or was it a contest?) about food gifts? i...
• I'm debating whether I should partake in the black friday deals, because...
• I had a lovely recipe from England and I have lost it! Oh so sad.
• There used to be a way to search for "newest recipies" - in the inverse order...
• I have a question about the ingredient "fermented pear cider (I like Ace's)"...
• I definitely need two ovens - but wondering if I would make a mistake by...
• It's just two of us in our house so I'm always looking for good ideas to make...
• How do you make the Nando's red pepper dip?
• Hi all—I've been seeing some reports floating around online of people who...
• The add photo page, which appears after the publish recipe page, appears to...
• my cakes keep falling in the middle! Mum says it's the weather, but the...
• I have been banned from your website, why?
• I usually buy Japanese eggplant, which I cut on the diagonal, toss in a bit of...
• Hi! In the summer i pick Norwegian kelp. I boil it and then toss it with an...
• Just returned from a wonderful trip to Tuscany. While there we had a...
• How long will white miso keep after opened and refrigerated?
• My office has potluck every month, usually with a theme. Last month was...
• I have those 3 main ingredients. Not sure what I could make. Something a bit...
• I've been buying Trader Joe's vanilla extract and the bottle says: Pure...
• I want to know what's the content of cakes for sell not to eat at home...
• Considering making the NYT/Cooking for Mr. Latte ginger duck, but am feeling...
• no chives for my smoked trout canapé. Green parts of scallion?
• We're driving eight hours to a multi-day family gathering and the kitchen...
• wow thanks for the recipes! Can't wait to try them out
• I have a tart pan with removable insert. Should I let the apple tart cool in...
• I know this is a very wide-open question, but: Based on your actual...
• I'm looking to upgrade my bakeware. I want to get a couple of new half sheet...
• how do u make ras el hanout?
• What is foodpickle?
• Sometimes my response appears in the wrong spot, so that it looks as though I...
• Dear @Food52Hotline: A recipe for cupcakes requires buttermilk. What can I...
• I plan to roll between two sheets of plastic. Do I flour the disc first?? On...
• What are the ingredients to guacamole?
• I have stale cake crumbs leftover from a rugelach recipe. Any other uses for...
• I have a question about the ingredient "3 yukon gold potatoes (about 1.5...
• can you help me find Israeli (giant) couscous in the UK? Desperate to use it...
• I work with a girl who is VERY picky. She has a 1 year old she fed peas to and...
• OK, just watched the slide show and see that you used a stainless steel...
• The recipe calls for 2 cinammon sticks, which I don't have. Once cooked for...
• Is there a quick way to find your past questions?
• I'm looking at making a fish chowder in the slow cooker - any tips to ensure I...
• I made a no-boil lasagne last night. There are two sheets of pasta left over...
• No canned tomato recipes please (:
• I have 20 pounds of hard, green tomatoes and not sure how to preserve them for...
• I have a bottle (or 2) of red wine that went bad over the summer in the high...
• Hello. How do you make pot noodles?
• how do i cook a leg of goat?
• Want to even the temp between thighs and breasts
• I've recently read somewhere that nonstick pans should be given a little oil...
• What is A simple But creative pasty to Make using fresh puff pasty not...
• I started this recipe (Here's one link:...
• My husband brought me truffled honey from Italy a while back. It's sitting in...
• As many people in Brazil do,I come from a family tree with many...
• ...
• I have a recipe that looks delicious for raspberry Bavarian cake. It doesn't...
• I made the very wonderful shrimp burgers...
• Hello! I need to substitute the sherry and the red wine for something...
• hi do u know how to make traditional pie and mash with liqure?? Thanks
• To make the buckwheat apple cake recipe dairy-free, how much olive oil is...
• Can anyone help me understand what is itli dal and mactte dal (I think, the...
• Do you have old favorites that simply aren't available now or have been so...
• Life's guilty pleasures; scrapple. Anyone have a favorite scrapple breakfast?...
• I tried this recipe for dinner tonight and it came out way too watery. Could...
• How do you prepare salmon with cajun spices
• The note for this recipe...
• split pea and ham soup
• Weird question about Black Bean Burritos in Bulk: My 11-year-old son loves a...
• How to serve a South Indian Tradition of Serving a traditional Meal south...
• I'm preparing a dinner party for my mother-in-law's birthday. She has...
• What happende to the food52 hotline app? It is missing from the app store In...
• temp of butter for tartine's lemon creme- cold or room temp?
• Also included are finely grated Parmigiano or Pecorino Romano, some parsley...
• Here is a link to Louisa's cake...
• Water, flour, lemon and salt is all I know.
• Or would light cream or half and half work?
• I have a question about step 1 on the recipe "Meta Given's Pumpkin Pie" from...
• Hi all, I'm gleefully starting my cast iron collection (well, adding it to...
• I'm responding to the question asked to me previously. I can't answer any...
• I have a question about the ingredient "juniper berries" on the recipe "Canal...
• It seems like a lot of salt. My turkey is almost 12 lbs, so I used 2 T....
• is it a term of food or condiment of some sort?