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• my basil is growing like a weed, a weed i say. advice on harvesting?
• I see many great gift ideas, as well as lots of stuff I would like to purchase...
• A friend of mine send me a kilo of frozen long flat Fillet of smoked...
• How many calories does a pickle have?
• Recipe said cook until golden 2-4 minutes. It probably should have specified...
• I made Amanda's flank steak with brown sugar and bourbon. I initially tried...
• What are the calories here please?
• For those of you who read the New York Times on Sunday do check out the Style...
• If I make fresh pastry, roll it out and fit it to a pie bowl/base, will it be...
• The recipe calls for 2 cups of watermelon puréed and set aside in a bowl. The...
• How many calories per serving?
• We will be in San Francisco for spring break...we would like recommendations...
• Is kosher salt used for marinades because it doesn't contain iodine? Are...
• I am done Game Hens for everyone this Easter and need to know how many I can...
• Hi, I was recently introduced to Green Monster smoothies and I love them....
• I have really fantastic beef tri tip roast. What is the best way to cook it?...
• If I make meatballs, does that mean that my sauce cannot have meat? I'm going...
• i have made many quick breads from your site. This one was a lot of work, a...
• I thought I was buying really delicate and beautiful pink turnips (!!?!?) and...
• Made a great zucchini, tomato, butternut squash ravioli soup a couple of weeks...
• I have a PB cookie recipe that calls for 1 cup honey. In an attempt to make...
• Is it because of the contest?
• I am obsessed with these amazing chicken and dumplings I had in south...
• I have a question about step 2 on the recipe "Orna & Ella's Sweet Potato...
• I left a package of raw chicken thighs in the trunk of the car from my grocery...
• We love hearing about the connections you all have made through this site,...
• I've been reading Carol Deppe's book The Resilient Gardener and now I'm...
• I made the entire batch a second time with the same sad results. Would anyone...
• I am making lobster tails and my question is should I cook them in the shell...
• I'm still getting an error message when I post a comment on a recipe or...
• This Food52 column from today has some information about the "Dirty Dozen"...
• Or apple spice instead ?
• For some reason I don't remember any more, I decided that the best way to...
• Hi. I am making made ahead gravy (Mark Bittman recipe). I followed exactly,...
• I made a pecan pie and ended up with an extra 1 1/2 cups custard. What can I...
• I was making queso dip, threw in a bunch of cheese with some milk, melted it...
• Short Rib Question #1: I'm making the Dan Barber short ribs recipe tonight and...
• I'm making a cake but have a 1" tall 9" cake pan...not a 2" tall one which is...
• I followed the recipe exactly--however, I think the recipe left out that the...
• what is the alternative for muscovado sugar. In Cochin(India) I cant find...
• Can I use dried cranberries in place of fresh? And, if so, should I cut down...
• Suggestions for best blend of flour for homemade rigatoni? Have found that...
• I attended Amanda's lecture in Seattle last night. Interesting, provocative...
• I have a KitchenAid K5SS that has to be at least 20 years old. It has very low...
• I added double the amount of cream cheese to my king cake dough. The dough is...
• I have always found it helpful to see how many views any of my recipes have...
• Ok trivial question but I have wondered for years.... who votes for "best...
• Herbs
• How to thick the gravy of lauki koftas i added more water
• Why do some recipes call for tying a roast?
• I tend to make the same things every year and might try something new this...
• what is views?the difference between answers and
• Looking for a few places downtown, from bakeries to casual to big birthday...
• Making pot roast in slow cooker, new to crock pot cooking. Do I trim the fat...
• Can you recommend a good website to help write a cookbook? I want to do a...
• Meatballs! Oh pierino, wherefore art thou? And any other PicklePals, Italian...
• I have a question about step 6 on the recipe "Creamy Sausage Stuffed...
• I'm making a lot of tomato sandwiches these days and they're perfect, but...
• How long should it be cooked for it to be medium rare?? What temp??
• Looking for ideas for using a ham hock that's not soup? Any pasta sauces or...
• I'm in the middle of making frosting for a wedding cake that must be done by...
• How do you print only the recipe & not the other written material? I don't...
• What type of salt should I use for making pickles?
• I had tofu cheesecake awhile back in Curry House, Los Angeles, and it was...
• I have 1.5 lbs. of ground turkey and am looking for an inventive way to use...
• When I was in Nancy, France I happened upon a small kitchen shop that sold,...
• When I read about Food52 in Food and Wine (or Bon Appetit...can't remember...
• Whenever I bake a challah I usually cut the recipe in half to make a smaller...
• I have a question about the ingredient "green tomatoes, small dice, about 1...
• Any suggestions for kids' cooking classes in NYC are welcome - many thanks
• from @girlpolish: #askmelissaclark What can I make & freeze w the bag of...
• Going to New Orleans next month for a few days. Any restaurants besides the...
• I was just wondering what some opinions are on using a pressure cooker to make...
• I'm making a fruit tart recipe from Bouchon Bakery, which calls for almond...
• cooked in crockpot for 8+ hours on low with enough beef stock with salt,...
• I'm using the recipe from Gourmet (now on Epicurious that has 1 1/2 c. each of...
• I'm making a chicken vindaloo recipe that calls for cooking in a saucepan over...
• I'm hosting my grandmother's 85th birthday this month and will be cooking for...
• I've soaked the country ham for 29 hours. I then put it in the oven and...
• I have a question about step 13 on the recipe "Balsamic Caramelized Onion and...
• Thank you so much, everyone. ;o)
• Have an idea for a BBQ party with friends and family this summer, just...
• Hi guys, here's my list of stuff!! Apologizing in advance if it's freaking...
• What is mesquite powder?
• I have the photo torn from the magazine but if there was a caption for it, it...
• I have a question about the ingredient "orange (processed with rind)" on the...
• Hi! I want to bake a cherry pie for Thanksgiving, any suggestions on using...
• Looks like I bought the wrong kind, and I don't have enough time to go...
• Whether you are vegan, vegeterian or omnivorous, how do you ensure you are...
• top rack = generally used for? middle rack = used mostly for ? bottom rack =...
• A pizza recipe calls for simmering bacon in water for 2 minutes before putting...
• The Tres Carnes food chain has opened several outposts in my town. My son...
• Help! I dropped my brand-new Verizon iPhone in the toilet (important safety...
• I've made these pies twice before but I can't find my recipe. I like the...
• It is annoying when a link is added to the answers you don't see the whole...
• I'm making an Italian fruit "mustard" and adapting a recipe that calls for 1/4...
• I bought a quart of buttermilk (for cornbread) and as usual, have a lot left...
• Good u please tell me how to make hogs pudding fritter
• How long would the ganache keep in the fridge?
• I just followed Amanda's NYT recipe for chocolate caramel tart. I put it in...
• I'm about to put my pork shoulder in the oven, and the recipe says just put it...
• I have containers of roasted pumpkin in the fridge and freezer. There are...
• Making a vanilla spread with ingredients written above. Any tip or advice...
• I am throwing my sister a 50th birthday party. I would like to make a few...
• Anyone know how FMB acts room temp? I know its to die for on a cake straight...
• muffin recipe
• I am planning on making a soup with Italian sausage, kale and potatoes as the...
• can't reply to your DM as you don't follow me. In answer to your Q: not sure...
• I am making ice cream and completely spaced adding the stabilizer (I normally...
• I have to watch my sugar intake. Is there anything out there that can be...
• Hi, I'm in the middle of making chocolate dipped pretzels. I (thought I)...
• He is moving and knew I would do something with it. We will definitely use it...
• Does anyone have a favorite brand of fish sauce? Thanks!
• This is a substitute for ice cream made with bananas. Once I tried the recipe...
• My parents just moved from their long-time house to a nearby condo. I’d like...
• I usually do a 2-3X batch of ricotta gnocchi and freeze some as dinner...
• My husband and I are spending a week in Maine and the cabin has only stove...
• Not really a red meat eater, but he was so proud, I feel compelled to try.
• Back to making my own jams & marmalades again, looking for a preserving pan....
• If I cook in a pan, I never cook all the way through, although I sear the...
• I can't upload a picture or else I would attach one
• Last week at Benaroya Hall in Seattle you answered "no" when you were asked,...
• whats the best way to store them until tomorrow?
• One that is elegantly simple with recipes and pictures. Can you help out?
• Does anyone know whether the food 52 staff tests the recipes that appear in...
• What is the fastest way to peel butternut squash? Have a lot of them and am...
• no hits recorded in a current contest
• I have volunteered to bring a dessert to a lunch thanking teachers at my...
• Why are green apples good for you?
• @food52Hotline What are some good uses for White Lily Flour, other than the...
• My homegrown lettuce is doing beautifully! What is a good homemade vinagrette...
• Doing a dinner party and looking for a trio of crostinis. Molecular...
• Is it possible to slice the oranges in a thin way and put the on the dough I...
• Food52 is no joke my favorite website. I must email my wife 10x per day with...
• I have a question about step 2 on the recipe "Northern Spy's Kale Salad" from...
• If I want to make the Violet Bakery Cinnamon Buns more like the classic...
• I have around 10kg of limes with zest removed (the zest gets dried and goes...
• I'm making a birthday dinner for a friend this weekend. I'm doing a chopped...
• Does anyone in this wonderful food community know of a good book on Swedish...
• I'm planning for a dinner party/potluck at my home tomorrow and the theme is...
• Looking for an awesome and not wildly expensive grinder for coffee beans...any...
• I know I'm preaching to the choir here , but I have just finished entering the...
• What's the best all-around cookie sheet? I'm in serious need of an upgrade...
• I was gifted twenty pounds of Venison for Christmas. So far, I've made carne...
• I was requested to bring a corn dish for the picky eaters at Thanksgiving at...
• I studied abroad in London about 8 yrs ago and fell in LOVE with the plum...
• I make an amazing mussel dish, but when removing the beard from the mussel...
• Anyone have tips on making jams in the oven. Specifically a bell-pepper...
• , basic diff between bake and no-bake cheesecake is eggs, right? Gotta cook...
• Anyone has any ideas of what to use lemon zest strips for? I'm thinking...
• are there any recipe collections compiled for this situation? any suggestions...
• Any other ways to use / store a lot of basil left in my garden besides pesto?
• Anyone have a good restaurant-supply or cooking tools source for metal sign...
• Anyone?
• Yesterday I made a Skillet Cornbread that I had not made in years. I was...
• can honey or maple syrup be subbed for the agave syrup?
• Brace of pheasants. Ideal roast time / temp? Bacon or not? Stuffing or not?
• Husband came home with a 10 lb bag of red onions. Any advice for recipes that...
• A friend left a steak out of the refrigerator all night, probably about 12...
• Can a raw onion ever be made to create more calories? If I sauté raw onion...
• Any sources for good quality chocolate that is priced relatively well?...
• A recipe for an onion/sweet potato tart calls for 1 and 1/2 cups of half and...
• Amanda is (again!) touting the techniques of poaching in olive oil, this time...
• Can anyone recommend any fantastic baklava recipes (particularly with...
• Can be any kind of pudding mix flavor- I have a whole bunch I need to use up!
• Can I swirl marshmallow into the cake batter before baking?
• What foods lower blood pressure?
• I did a search for some tempeh recipes on here and only found a few. Does...
• The local specialty produce store has the largest artichokes I have every...
• I have a question about the ingredient "(vegan) parmesan cheese" on the recipe...
• Raise your hand if you hate this term as much as I do. The coinage comes from...
• I have a 17 pound stuffed turkey that's been dry-brined for two days. It'll...
• How much uncooked long-grain rice do I need to produce 6 cups of cooked rice?...
• Did the quesadilla but would like better ideas, can you guys help?
• There was no mention of buying and converting whole anise seed to...
• What can I use --besides egg or egg replacers -- to bind my baked amaranth and...
• justroll pastry why doesn't it rise correctly any tips welcome thanks
• Anyone have a delish Pina Colada recipe
• Hi out there. Do you all think I can replace lemon verbena in Agua Fresca...
• Next weekend I want to make this recipe with some organic milk from my farmer...
• We had this for dinner tonight and it is amazing. Delicious, full of flavor,...
• This Thanksgiving, I'll be on a train, but don't want to miss out on the big...
• I just found some frozen nixtamal in my local grocery store. Can I make it up...
• What should I do with the ultra-lemony but salty liquid from a jar of homemade...
• I need to cancel my order because I accidentally sent it to the person I am...
• https://food52.com/blog/20785-a-blondie-recipe-everyone-will-love
• My son is turning 1 in two weeks, and I wanted to make him a homemade birthday...
• That's the alternate contest prize (see contest info). Now, how many durians...
• I have a question about the recipe ""Great Pumpkin" Truffles" from Oui, Chef.
• why does my cake fall when it comes out of the oven? Ot happens with a "from...
• Is there a brand of Dutch process cocoa that you prefer for a treat like...
• I brine a bird for Thanksgiving usually, but I just read the brining makes the...
• I had some Miso Glazed Salmon a couple of months ago. I loved it, and would...
• I have an 8+ pound chicken marinating in buttermilk. It's not actually...
• I'm decorating a cake that asks me to pipe out ganache shapes, freeze them,...
• I need some for an ice cream recipe. Is it worth the 3 hours to make my own?...
• I'm moving into a new place in November and the kitchen is HUGE. All the...
• I have a question about step 7 on the recipe "Cinnamon Sugar Breakfast Puffs"...
• I picked up some ripe hachiya persimmons at the farmer's market. I've been...