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• I baked pumpernickel bread for the first time. It came out really dense but...
• using confectioers sugar
• I have a question about step 4 on the recipe "Summer Corn Chowder" from Nancy...
• I've tried calling manufacturers to determine if the food comes into contact...
• I have a question sort of about step 1 on the recipe "Polenta with Wilted...
• I look at your genius recipes page and the photos are lovely but the blurbs...
• .foodpickle, I made peanut butter cookie dough using lard (not butter) but...
• I'd like to try staub cookware but I cannot figure out the pricing. It's...
• Yes. The invite list got out of control and now all caterers are busy. The...
• advice needed on CSA Milk shares: should I skim the cream from the top, or...
• They are already oven-dried and sugared. Are these a complete loss? They are...
• In regards to this Gluten-Free Orange Spice Poppyseed Muffins...
• I have about 2+ lbs of tomatoes that have been sitting on my counter for 2-3...
• I have a question about step 6 on the recipe "Sicilian Blood Orange Marmalade"...
• Thanks! Lili
• I had the most beautiful Italian cake in Prague at an Italian bistro. It was...
• I'm following a method from America's Test Kitchen for caramelizing onions...
• How would the broth be without the cream? Seems to me the mussels would still...
• After 10+ years of moderate use my chinois and all my triple-mesh sieves have...
• After 3 hours of simmering my jam is still very soupy. How high should I have...
• I am a British expatriate & would like to make mincemeat and steamed puddings...
• @amandahesser foodpickle Thanks, Amanda! Into the home stretch here!
• I am going to make an apple ladder bread using a sweet dough, an apple filling...
• I am having problems with the texture of my farro. I left it simmering for...
• Anyone have a recipe for layered paratha?
• Any success in making baked ziti (tomato-ricotta-shredded cheese basic...
• I am making a Prime Rib for the Holidays and plan to let it rest at least an...
• any suggestions for a Chinese New Year dinner for families?
• Any suggestions for a good simple sauce for scallops?
• a toothsome whole-wheat pasta, baked tofu and homemade chipotle salsa: yay or...
• A vegetarian, low-fat, gluten and dairy free friend invited me over for...
• A very kind colleague just presented me with a dozen eggs laid by his...
• I asked the fish guy to gut and scale 4 branzini and now I'm looking at them...
• can cream cheese be frozen? what happens to texture? can it be used for same...
• can I ask a menu question? I'm just looking for some kind of inspiration....
• I cannot find bins of loose nuts for sale by the pound anywhere! Used to find...
• I currently have a turkey roulade in the oven but it's a bigger one that I...
• I'd be very grateful for anyone's recommendations for cheesecakes for...
• Ideally recipes that actually taste good and maybe some that are quick and...
• Can I use spelt grain in bread without grinding it.
• I'd like a good recipe with dill- vegan please.
• Can't seem to save a recipe....and loading recipes is taking a very long time....
• I'd like to purchase a milk steamer/foamer to make my milk for a latte or...
• Can you add vegetarian bacon or something else vegetarian for the salty flavor?
• I'd love to know what to do with what-- bolognese, ragu, roast, grill, braise?...
• I don't really want to make a trip to the store for some herbs, will these...
• [Cliche fall food issue] - We went apple picking this weekend and have a glut...
• If a recipe for baking calls for just "butter" is it salted or unsalted?
• If I'm correct, there was mention a little while ago about the possibility of...
• Does anyone have any good winter squash recipes??
• Does anyone have a tasty recipe for fiddle heads?
• Do you know how to melt chocolate? I've tried and burnt it.
• I have a half a jar of pumpkin butter that I used to make frosting for pumpkin...
• I have a huge amount of Thai basil in my garden. It's starting to get cold,...
• Do you think you could use frozen pearl onions to make pickled cocktail...
• I have always made this in a bundt pan or tube pan. I want to make mini...
• every week we share a dinner and movie with another couple this week i would...
• Follow-up -- spaghetti squash. I used Bevi's recipe from Pioneer Woman, and...
• Food52--it looks like your new office countertops are marble? What kind? Where...
• I have a question about step 2 on the recipe "Burnt Caramel Pudding" from...
• For a rocket salad
• I have a question about step 2 on the recipe "Orange Buttermilk Sherbet" from...
• For example, let's say I found a wonderful roasted chicken. Is there a way to...
• I have a question about step 9 on the recipe "Foolproof Ice Cream" from Tammy....
• I have a question about the ingredient "can tomato cubes" on the recipe "Bean...
• I have a question about the ingredient "oil" on the recipe "Maple Yogurt Pound...
• I have a question about the ingredient "peperoncino or chile de arbol, chopped...
• I have a question about the ingredient "ramps, whites parts only, sliced into...
• Hello Everybody, I want to give a demonstration to a class on how to cut open...
• Hello I am going to try Anne Seranne's Roast beef for my guests this Chrismas,...
• Hello, I purchased a bag of arroz de Maiz, but there are no directions on the...
• Hi everyone, I made a silly mistake (I was chatting as I measured!) and...
• Hi Food 52ers, my husband brought home medium eggs instead of large. I'd like...
• Hi! I'm making an apple and pumpkin pie for Christmas Day but wanted to do it...
• Secret Santa has no food preferences or requirements. Can also purchase...
• How can a question have a number of answers, but 0 views?
• I am in LA, so warm weather food :)
• How do I cook bison?
• I'm looking for Pickled Walnuts. I've never seen them in any shops around the...
• I have a question about the recipe "Chicken with Creamy Dijon Mustard Sauce"...
• How do you cook brisket
• How do you make pasta bake?
• I have a question about the recipe "Creamy Butternut Squash Soup with Sherry"...
• How long is cooked bacon good for?
• I'm using a recipe for make ahead mashed potatoes with sour cream and chives....
• When baking a cheesecake, do you have to use a water bath to bake a...
• I made the ganache and the dipping chocolate today for Kahula truffles, then...
• When I click on "expand" next to the recipe tasting notes, the notes disappear...
• I'm a firm believer in "if it ain't broke, don't fix it". Today I read an...
• I'm assigned to bring punch for a pool party potluck this weekend. I want it...
• Merry Xmas
• When you want to roast pumpkin seeds, what do you do with all that stringy...
• Where is this recipe? Saw it today and now can't find it!
• My last cat was named Mochi, but sadly, Mo stayed with my roommate when I...
• Yes, I tweeted in part for the NPR article, but my question was sincere. My...
• Yesterday I saw a cookie recipe (I think for chocolate cookies) and it was...
• My mother brought me a jar of caper leaves in brine from Greece - does anyone...
• I'm making a caramelized fennel and orange salad that calls for a sherry...
• I'm making cream cheese with some leftover buffalo milk. The recipe goes like...
• Now that we're coming into a bounty of spring produce, I'm wondering what the...
• Okay, I've got the chicken now and have put this near the top of the queue and...
• Ok bakers: I'm making my brother a Boston Cream Pie for his birthday on Sunday...
• I'm thinking of buying a new set of pots and I heard great things about...
• I'm traveling to NYC next weekend, and tried to make dinner reservations weeks...
• Perfect flapjack recipe?
• Please share your all-time favorite veggie recipe. Thank you!
• post word-war 2 my grandmother who was from Kiev, Russia, used to stand at the...
• In light of today's feed, how would you repurpose last night's stone-cold,...
• I plan on making blood orange marmalade. The recipe calls for pectin, but I...
• I really enjoyed reading about everyone's Thanksgiving dinners on the thread...
• Should I refrigerate? I'm about 1 1/2 hours from leaving. I'll dish into...
• Soaked or unsoaked? Husked or unhusked? Buttered or not buttered?
• So many people on here take beautiful photographs of their recipes. How do you...
• is it 1 tsp of mustard seeds or 1 TB of mustard seeds / both amts are listed.
• Thank you foodpickle my brown basmati rice prepared IN my rice cooker with...
• Is there anything truly delicious that can be made with turnips? To me, they...
• The cake comes out very moist, almost borderline pudding-like. Ingredients - 4...
• is this a real time twitter account that will tell you recipes like...
• I stuffed crescent rolls with a slice of apple/blue cheese and neufchatel...
• The contest page says November 11th. It's been quite a week, so just wondering...
• The older I'm getting the more I appreciate eating a good lunch over a big...
• The photograph showed it spread on slices of a baguette or some other...
• There are 2 salt measures (1 Tbsp & a pinch) in this Erin McDowell recipe....
• The recipe for Fig & Brie Pastry Pops looks fun, but there doesn't seem to be...
• . The recipe says to cut the carrots "into little cubes" but in the photo the...
• It was baked and the author mentioned that the bits of penne that poked out of...
• I used one can for pozole, and am wondering if there are any other recipes to...
• I've always using some basic oriental style ingredients in making...
• I've got a massive fresh ham shank in my freezer. Can I use it in a recipe...
• To jazz up gingerbread cake, can I just plop some cranberries in there? I have...
• Trying to create a new sauce but unsure about flavor combo
• Turkey is a Diestal pasture raised bird. Brine is 2 gallons apple juice, half...
• Usually when i read a recipe that i want to make, i come up with tweaks for my...
• I have a split pea soup recipe that calls for country ham. The base is made...
• I wanted to make an ice cream cake (semifreddo) but the only thing available...
• Waiting for the great leap forward.
• Want to cook the day before if possible and keep it simple.
• I have been awarded about 10 freshly dug turnips. They come with 10 million...
• I want to have a beer/wine + appetizers + dessert party. What do you call it?...
• We are at around 4800 ft above sea level.
• I have dried ginger root, ground ginger, and crystallized ginger, but I don't...
• I have latkes in the freezer, awaiting Thanksgivikkah. Should I defrost them...
• We often have leftover red wine from a party. I don't drink it cuz of...
• I have pork roast and a bunch of cubanelles and need some inspiration...All...
• I was asked to bring a veggie side to a family dinner and I got some lovely...
• I have some leftover liquid from simmering dried New Mexican chiles for a...
• I have some rabbit sausage. What would work best with it: cabbage or a more...
• I was looking into Breville, I noticed that Heston Blumenthal promotes them....
• I was looking into moving into the digital era with a nook (or similar),...
• i have used the same recipe many times successfully -- flour, confectioners',...
• I have waited the requisite 18 hours for the first rise of this bread - it...
• I would like to better understand how to scale-up a cake recipe. I have a...
• what do you use chinese five spice for
• I just had a muffin from a pack of Publix chocolate chip muffins with a...
• What is a good substitute for mango powder? Thanks, PicklePals!! ;o)
• Just looked at the roasted cauliflower recipe & just knew that I want to try...
• What is a possible substitute for miso paste?
• Just wanted to say thanx for the duck-meat suggestions. Ended up doing a...
• i just used ble noir instead of all- purpose flour in a recipe for apple and...
• Last week's batch came out spot on perfect in 48 hrs using 3/4 cup sugar 1 cup...
• Living in Costa RIca, they used to import Breakstones Sour Cream. Now there...
• Looking for a great fish taco recipe with some sort of slaw. Any suggestions?
• What is the nutritional value for this recipe?
• What is the recipe for coeur a la creme with strawberries?
• What is your best recipe using tomatillos? I grow large amounts of them and...
• What kind of peanuts are the healthiest?
• Looking for suggestions anywhere from main course to side dishes... Need...
• Looking forward to hosting my potluck party this Saturday!, Let the cooking...
• I love to make mac and cheese at home, but every time I do it on the stove...
• Making mini pot pies tonight using a top and bottom crust. Should I precook...
• What's the difference between light cream and heavy cream....and are they...
• Time for the "Monday morning quarterbacking..." Did you make anything...
• My dad loves the texture of challah but he doesn't like the sweetness. I know...
• How do I make lasagna?
• Could you make the batter a day in advance and refrigerate overnight?
• I place 1 T of baking soda, 1/2 T salt in enough cold water to cover eggs,...
• I switched out a portion--about 1/2---of the AP flour called for in the recipe...
• Food52ers, what do you have suitable to serve at a meeting a home, using...
• I've heard the necessity of salting eggplant debated on both sides. I was led...
• What would you make for a group of 12 people for breakfast with one vegan and...
• I looked online but no recipe for black garlic pudding. And I need one.
• Worried the gluten will develop differently if I cut in more flour
• I have been invited to cook at the home of a well known chef. I myself am a...
• Picked 6 pounds of apples today (mostly winesap). Anyone have thoughts on how...
• I have a question about the ingredient "red miso paste" on the recipe...
• I've had it serviced before and the parts took a long time to come in. I...
• Need it for Kung pao chicken
• COOKIE TIME! This isn't really a pickle, I'm just curious as to what kinds of...
• I no longer have access to wild plums but would like to at least get a...
• its sweet sour taste and the skin is little thick I just took this picture
• I don't have my books with me, the shops are closed for the holiday, and I...
• So about a week ago, I decided to whip up a batch of No Knead Sandwich bread...
• My friends just got back from travelling around South America and brought back...
• Keeping it for 2 or more days
• Has anyone ever folded crushed coffee beans into toffee instead of nuts?...
• How does one use banana dates? They've been at a farmers' market in an Asian...
• Just a basic recipe: sugar, spices, pumpkin, canola oil, eggs, and almond milk...
• If anyone has ideas about this, please let me know.
• Making this tonight! Thanks so much, everyone. ;o)
• I have a question about the ingredient "chili garlic sauce" on the recipe...