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• I know there is another translated recipe that has been posted in this site by...
• What isma chia seed
• I like my Brownies crisp like a hard cookie on the outside and bottom, but...
• Morning. I started last night to brine a12 lbs bird, but I added a thin...
• Looking for straightforward recipes for corned beef. Maybe a little something...
• I made a stuffed turkey roulade for Thanksgiving and it was so good, I'm...
• Made same cookies made million times and used an organic brown sugar from...
• Whats your favorite desert?and why.!?
• cooked chicken stew with thighs. Now have fat layer on top - how best to...
• I love adding beans to salads but can never cook them right. I've tried...
• I have a question about the recipe "April Bloomfield's Lemon Caper Dressing"...
• Hi Food52 Hotline! I am making lollipops and my starts to brown before...
• I'm making roasted winter root vegetables tomorrow. One of the vegetables is...
• Treat it like grouper or snapper? I've never made it. Other ideas?
• I just received a large box of beautiful apples and I am looking for a low...
• I have a question about the recipe "Roasted Pork Shoulder with Turnip and...
• I'm trying a recipe that requires cubed stale bread, but it's too hard to cut!...
• What is the shipping surcharge on top of shipping charge?
• I'm serving some beet-cured salmon as a starter for xmas dinner. All the...
• Would these be as good in loaf-form?
• I'm headed to Madagascar Tuesday and wondering if any of you know if there is...
• Im roasting the squash in sage, olive oil, pancetta and chestnuts to add to...
• Looking to buy in bulk to feed 50 people
• i like my hamantaschen to have some crunch but not be overly crumbly...if that...
• I have a question about the ingredient "2 1/4 sticks unsalted butter" on the...
• I have been viewing recipes for the egg contest and none of them register....
• Has anyone used Jennaire warming drawer as slow cooker?
• Help! I am at the grocery store to buy ingredients for my son's Bday cake,...
• Is it alright to eat roasted buckwheat with out cooking it?
• I don't have a tube pan...what's the next best option? Thank you! School's...
• Loblaws just launched a new product. I went to the store today and the lettuce...
• Hi. I am a good and accomplished cook but need some inspiration. I really...
• I am tending my neighbors garden while they are away until late October. I...
• I made them (cooked white beans sauteed with onion and rosemary and thyme and...
• I kept my newly purchased vanilla extract in chiller box. Just realised...
• How much baking soda should I add to 3.5 cups cornmeal? My recipe asked for...
• Before i launch into a many-hour search through my cookbooks and the web, I...
• My 9 yo son and I have just started making candy. We think that the pan we...
• Today I bought the most beautiful and delicious, long-stemmed huge...
• I visited a great spice shop this weekend and had fun tasting/not holding back...
• I need a recipe for the turkey breasts that won't leave them dry since I've...
• I just started getting into Ceviche, like to hear some of your favorite...
• I've made this cake:...
• What is in black truffle sea salt.
• I made chocolate macaroons and happened to make a bit too much ganache. what...
• I noticed that many of the new submissions for the contest have zero views,...
• Hi - I am trying to make a modified banana berry pie. I am essentially using...
• I have a ridiculous surplus of clementines. I thought of baking the infamous...
• I have a roof terrace and a family of five. The kitchen is on a different...
• I'm thinking about replacing gelatin with agar powder in a mousse cake recipe...
• I got a bit ambitious with seeds and have several plants starting out!
• I have a question about step 1 on the recipe "Rosti with Gravlax, Caper...
• My local grocery stores do not carry tahini, how can I make it from scratch?
• I'm starting my baking business and have an order for this Friday so any help...
• I have a question about the ingredient "mild Italian sausage" on the recipe...
• Making stock for gravy, which I tripled, and need to reduce by half. It's in a...
• I have read suggestions to not over mix batter, fold in ingredients,...
• I'd like to know what I am doing wrong.
• What is the best way to cook artichokes and eggplant for a vegetarian Italian...
• I have a question about the ingredient "all-purpose flour" on the recipe...
• I have a question about the ingredient "yogurt" on the recipe "Saffron...
• How about a way to jazz up scalloped potatoes
• Cloudy brewed tea?
• I've got a can of chopped tomatoes but loads of spices. Any ideas for...
• I'm trying to come up with a veggie side for a goulash, and I want to use the...
• On January 27, Food52 post a Facebook link about Matcha with a picture of a...
• I want to make a round challah loaf with a well in the middle. Can I bake the...
• I just made dough for some whole wheat bread. I forgot I have an appointment...
• Not claiming to be a good baker, but I have done some home baked croissant,...
• Now that we can create categories under which to place recipes we choose to...
• Today's raw dessert post made me start thinking about the diet more. I have a...
• I have a question about the ingredient "Head of garlic, take it and just cut...
• I can't seem to locate it through the search, perhaps its under a different...
• Hi all, I'm visiting friends in Brooklyn later this month. Does anyone have...
• On a diet. It calls for a cooked turkey leg for an entree without oit? How do...
• I have frozen steaks in the freezer that I would like to cook today. Any way...
• Okay, now you have me curious. What is Sandra's variation?!
• I want to bottle a Ketchup that I know would sell .Does anyone know where I...
• What to do with it? I picked one up at my local supermarket (I vaguely...
• I'm looking to pickle plums and achieve somewhat of an umeboshi-type (Japanese...
• i did it and it was fine--used a whole chicken, soup was great.
• Or any other town close to Naples
• I am making mac and cheese,for my family, and only have strong white flour...
• how do you shred muenster cheese
• BTW it is from Italy packed in oil
• Where can I purchase stalbush healthberry blend?
• I'll be visiting family in the East Bay next week and would love restaurant...
• I am making scallops w/ mushrooms and asparagus. I have some leftover white...
• I've had a little breakage around here lately, so I'm in the market for new...
• My mum has been suffering from really bad sinisitus and has gone off her food...
• I plan to serve Turkey Saltimbocca...
• @food52 great! @Food52Hotline would love a recommendation for a great...
• Please send your favorite cookie or cake recipes that I can make with a hand...
• Is it ok to make this 2 hours before serving and heat it back up in the pan?
• I love little, simple heirloom tricks, like using a citrus zester upside down...
• Hello, I’m in a discussion with someone and the argument is this: for food...
• What type of beef brisket is best for the recipe? I've seen "grey" and other...
• I'm making 'My Mom's Rice' dish in Balaboosta. I got the Persian dried limes...
• There are highly talented, experienced chefs on food52. I have been...
• Would it be ok to approach a fellow food52er who tested my recipe? I suspect...
• I usually peel the eggplant when I make Parmesan but I have been seeing videos...
• This is my fourth Thanksgiving since joining FOOD52, with each one better than...
• I'm having some people over to watch election night coverage. I'd like to...
• Hi. I noticed that when I visit Food52 now, the website redirects to a...
• I have several chayote (those oblong green things that look sort of like light...
• Wisdom teeth
• I mean really smelly. I burned, incinerated actually, chocolate (I know, I...
• Flageolet beans?
• Making pancakes from scratch.
• I have some leftover almond and buckwheat flours in the pantry. I would like...
• Trying to keep the amount of ingredients intact. This recipe is from Babbo's...
• Finally sorted out my text-over-picture-no-print-icon on IE but now I have no...
• I make the classic, potato, heavy cream. No cheese. Oval pan.
• I am looking for a place to buy good quality almond paste for some Italian...
• I am making a spinach tomato quiche and see that most recipes call for feta,...
• I'm making a kuchen: yeasted sweet dough crust with a sour-cream custard and...
• howl long should it take to roast vegetables?
• one "shot" of sugar?
• Thanks everyone for any help....Merry Xmas
• Cooks who follow me tab seems to contain a different collection of cooks than...
• Why is the number of recipe testers for contests so dismal? So many need...
• Do you sell pie boxes (a box to transport a fresh baked pie)?
• Is there any real advantage to using onion powder in this instead of a fresh...
• Hi everyone, I want to make a cake for my boss, it is for her farewell. I am...
• Today I made an amazing carrot cake from Sally's Baking Addiction. Had look up...
• I have a question about step 1 on the recipe "Puttu (Steamed rice cake)" from...
• How could Incorporate it into grilled cheese sandwiches & tomato soup
• Can i... 1. substitute for red peppercorns and siczhuan? 2. can i sub bacon...
• Giant lime I don't know the exact name in English we pickle it but bitter...
• I am making shortbread cookies with lemon curd on top and then swiss meringue...
• Do you deliver to Australia?
• I freeze the dough in logs, cut it just before baking. Do I need to raise the...
• This past weekend we ended up going on a spur of the moment camping trip where...
• Recipe instructs to boil sugar / water until precisely 240 degrees Fahrenheit...
• About a moth ago, I marinated the steak thinking I would cook it, but ended up...
• We made gravy from pan juices and it's too salty! Help! Is there any way to...
• Remember These?...
• Printing recipe
• ...
• Wouldn't that be too much acid? Thank you!
• Can fish sauce go bad?
• What is ground flaxseed
• I can't find a local retailer with larger bags of Muscovado sugar! I'm finding...
• Question! I took my 15 pound turkey out of the freezer on Tuesday night. With...
• when making potato pancakes, (i make for 12 big eaters Easter Saturday) how do...
• So, next month I have to prepare a French themed menu for Bastille Day....
• Just a heads up that Plenty is available on Amazon Kindle for $3.99 today...
• I just read a piece about a beet panna cotta dessert. The color of the panna...
• Can you put too much spices? 1 TSP of one spice per lb? Of course you spice...
• I just made 6 loaves of cream cheese danish bread (recipe here:...
• I'm making chicken soup for my sick husband and I and added way too much adobo...
• Hello all! first of all, sorry if I'm braking any of the forum rules, I'm...
• I have 2 questions about the recipe "Almond, Cherry and Ginger Florentines"...
• My daughter found these two metal disks stored in her kitchen cabinet. (See...
• I am planning to make fennel and blood orange salad from the NYT Cookbook to...
• Hello! Can I buy your goods (Margrethe Nested Mixing Bowls & Specialty Lids)...
• Good morning fellow perps. I'm committed to fulfilling one of my New Years'...
• How much is the following meant to be measured? ( This is a bbq pork rib mop...
• Any tips or tricks for getting onion juice?
• Hi - I pureed some leftover beef stew for my baby, but she has a tummy bug so...
• Do I need to worry about the pan I use? Stainless steel would be OK? I seem to...
• I've been eating chia seeds lately...around an ounce a day on my greek yogurt...
• I want to start juicing--I think it's a great idea for a quick breakfast-- but...
• I have a Moulinex food mill with two discs -- will that accomplish the same...
• Somehow I never managed to become addicted to coffee and only drink it when it...
• All, I have a sourdough starter that I made a while back and for the most part...
• How do I make this into dough? Is this correct?
• I have a question about the ingredient "green chilies, chopped" on the recipe...
• It's that christmas-shopping time of year, and I'm looking to get my parents a...
• I have a question about step 4 on the recipe "Cider Brined Pork with Calvados,...
• We have really gotten out of the habit of having dinner parties, but we have...
• For the first time, I canned a large amount of very ripe peaches. I pealed...
• I'm entering my first chili competition and need advice. Is layering spice...
• I found a recipe I'd really like to make that is to be made in a bundt...
• I usually try to frost as close to serving time as possible, but I'd love to...
• My husband won a boneless rib roast at a meat raffle (yes, that really is a...
• Any ideas for New Years dinner party for six? It'll be here before I know it!!
• For a gift
• Making goose confit for the first time. Actually, it's my first time making...
• Hi, One more question about this recipe. I made it last night and it came...
• im looking for a good quality mustard oil in a non restaurant sized...
• I’m doubling a baileys chocolate truffles recipe, and with doubling, it calls...
• The pomegranate molasses I'm making is taking FOREVER and I really need to get...
• Gravy, for fried turkey
• Need to supply smoked quail eggs for a Victorian Christmas feast. I have a...
• I bought too much paneer and looking for some ideas on how to use it outside...
• when I first stumbled on this site about a month ago there was a section...
• So anyone think I can squeeze enough water out of boiled veggies (potato,...
• Rose Levy Beranbaum or Classic NYC? Stopping at the grocery store on the way...
• I made coconut chicken the other day. It looked great and tasted amazing, but...
• I have grown to love making chicken stock in a crock pot. Is it possible to...
• I know baozi and dumplings. I'm more interested in the small dim sum or less...
• How can I test to see if my cake is done?
• I have to take a fruit dish to a church couple & would appreciate any...
• can you freeze homemade cheesecake without ruining the texture?
• I want to make a Tortiere (traditional French Canadian Pork Pie). The recipe I...
• ?I am having trouble finding the test recipes list!
• I have a question about step 10 on the recipe "Una Pizza Rustica e Autentica...
• does anyone have a good recipe or method for cooking pork with hatch chili...
• I'm hosting a Christmas Eve afternoon get together of oysters and champagne....