Sitemap / Hotline Questions

• I have a very easy Marinated Mushrooms recipe. Five simple ingredients.
• Trying to make an ice cream cake for a friend who LOVES red velvet cake. I'm...
• what temperature should i cook my fresh turkey at, i have it at 325 and it has...
• When I go to Mexico i get small buns, they are sweet, and have chopped ham and...
• I'm looking for a fairly simple cookie cookbook ideally with a lot of pictures...
• I have three Oxo's but need more sizes. The Norpro I purchased broke after...
• Hi, I have 1 lb. of frozen ground lamb that I started defrosting on Wednesday...
• Want to use your dry brine technique. All I have to work with is your typical...
• I'm a new cook and I'm slowly replacing all of the my terrible, cheap cookware...
• looking for some ideas for a fall dinner party tomorrow.
• We'll be sailing this weekend, with no cooking facilities. For summer-time...
• I have a question about the ingredient "Amaretto Syrup" on the recipe...
• Meat on a budget
• My fav recipe is with almonds and cranberries, tried this for a change and it...
• beforehand. Suggestions for recipes?
• This isn't exactly a time-sensitive pickle, but can anyone recommend a good...
• I have Maldon and Diamond Crystal kosher salt.
• Having just gotten back from a vacation on a remote island, on which there is...
• why is my cake uneven on the sides
• I'm trying to find a recipe for cookies I read which used boiled eggs put...
• Can I test...
• Going to Prague in June looking for restaurant recommendations. Lunch or...
• in a macaroni and cheese recipe that calls for mixing cheese, milk, etc with...
• I need an easy/cheap healthy snow day meal to make to impress the boyfriend......
• How many calories does jicama have?
• Store bought fully cooked pork chops with no breading. Want to make pan fried...
• A & M- Any chance you'll be leading hands-on cooking classes at some point...
• I made pimento cheese balls and always have trouble with them melting in the...
• used lemons, oranges and grapefruit... suspect grapefruit. first taste is...
• My parsley plant is going nuts, as parsley is wont to do. Wouldn't be a...
• Is there any way to save heavy cream that's already been whipped? Dinner plans...
• I have a question about the recipe "Essie's Fried Chicken" from jwolfsthal.
• My Aunt gave me two bags of Miracle Noodle brand shirataki "pasta" noodles to...
• I need a solution for coarsely cracking whole wheat berries, maybe 1/4 cup at...
• Need a vegetarian solution to a pureed vegetable soup that calls for chicken...
• How much uncooked rice equals 1 1/2 cups of cooked rice?
• My nephew, graduating college, loves Tex Mex. Would love to get him a big...
• Hi all, I wanted to make a simple pasta with lobster, tomatoes and a bit of...
• Basil is almost ready to be thrown out. Freeze leaves for future pesto or make...
• I got baby turnips in the CSA box this week, and I'm just not a great fan of...
• How long do I cook it for? Keep finding conflicting answers everywhere! Am...
• Shred some cheese into a hot skillet, covering the whole bottom. Timing is...
• I want to use up stuff I have already, with ground bison as the base meat. I'm...
• I have some not-very-sweet apricots that I was going to use to make David...
• I have a question about the ingredient "organic vegetable shortening" on the...
• I have a question about step 4 on the recipe "Edna Lewis & Scott Peacock's...
• I'm looking for a good lemon olive oil cake recipe. There are plenty online...
• My charity has a well-attended Christmas Tea every year with all the "tea...
• We're still in Islamabad, and a professional contact in the city has a lovely...
• My husband teaches at a private school; the cafeteria serves something called...
• Aioli 2 or 3 small garlic cloves Pinch of salt 1 egg yolk 1/2 teaspoon...
• My sister got me some of these...
• Has anyone cooked with a mushroom called "Chicken of the Wood" or "Chicken...
• How much almond flour/meal would equal 3/4 c. ground almonds?
• Wine
• Cookie, wheat free( recipe )
• At Food52 you use a lot of wooden dishes - how do you clean them and keep them...
• Congratulations to Mrs. Wheelbarrow (Cathy Barrow, author of Mrs....
• I need to figure out food options for 2 lunches, 1 breakfast and 1 dinner for...
• food52hotline I have some red cherries in my refrigerator that seem to have...
• Frypan best ever
• I wonder if that's a record?!
• Hey all, I'm trying to make chocolate chip cookie dough truffles. I'm supposed...
• I’m new here and I am a low acid diet. Any suggestions on how to find recipes...
• No oven here, just a toaster oven. I want to bake cheesecake in jars. All the...
• I place diced fresh garlic covered in barely hot oil over the burner, add two...
• Just trying...
• I wanted to make an angel food cake...but I don't have one of those special...
• OK riddle me this - I am now thinking I should dry brine the 20 legs we will...
• if I'm making a frittata with my cast iron skillet will it stick? I don't have...
• I have a question about step 6 on the recipe "Cardamom Peach Pie Filling" from...
• Opinions on freezing brisket, please. If you have frozen brisket for just a...
• This is a home and design question! I just moved into an apartment with a...
• I have a lot of eggs; suggestions please but not fritatta
• How do I get my meat sauces thick and clear without adding any flour or starch...
• Live in Belgium and am looking for beef tenderloin.Saw that it was translated...
• How do you roast lamb to perfection,for a sunday roast dinner?
• I made a lovely venison stew yesterday and left it all night, covered, on the...
• I have a question about the recipe "Cinnamon Swirl Sticky Buns" from SallyCan...
• what's the beat way to make pickled onions? The stronger/tangier the better.
• I made brandied cherries in August and canned them and put them in the...
• I made dill pickles an didn't notice they haven't sealed an noticed this about...
• Made a basic Cole slaw yesterday, and it tasted fine. Today I added some...
• I made the green chicken chile posole soup. It is way too hot. Followed the...
• What temp do you make hard boiled eggs.
• M. Bittman's "chicken" piece scared me. Srsly. what's most effective way to...
• When does one tenderize steak? I've only done it for chicken paillard.
• My Moroccan Chicken is supposed to be on a bed of couscous with spices and...
• http://www.pinterest.com/aspencountry/cooking-humor-chef-jokes/
• Yes, pls can you refer some of these basic questions to Betty Crocker?
• Do eggs build up your body
• Has anyone used the pumpkin pie spice set (Mexican Adobo and Smoked Paprika...
• Chia seed?
• Do you delever to denmark
• Cabbage Borscht...anyone have a good recipe? I have a taste memory of it but...
• I'm considering making these part of Christmas gifts this year, but am unsure...
• I'm just beginning to dabble in Asian cooking -- I bought my first packet of...
• cooking 2 items at different temps at the same time. 375 for 20 min. 400 for...
• Precooked lasagna and it seems dry.
• What is the easiest way to poach eggs? Mine go terribly wrong everytime
• I am helping my mother throw a summer buffet for her friends. She really wants...
• I think i baked this shortbread an incorrect length of time because it is very...
• I bought about half a pound of ground dark meat turkey and I was hoping...
• will a banana bread recipe made gluten free cook for the same amount of time...
• One of my best friends, her husband and two small children are moving to St....
• Im doing Cod instead!!! Any ideas??? Quick! any gourmet ideas?
• My mom has told me that because I used glassware for baking fish that It can...
• Calling all canners!! I am canning for the first time -- marinara sauce for...
• Since Food52ers really do know all, I thought I'd through this out there. For...
• I bought a huge bag of sweet glutinous rice to make Andy Ricker's Sticky Rice...
• What color should beef be?
• I don't remember it being this way when I first joined 52 (2011 iirc) but for...
• I have a question about the recipe "Warm Red and Black Quinoa Salad with...
• I followed Alice Waters' recipe closely, but required much more time to get a...
• What is the best way to slice a Mango?
• Every time I try to make a brown butter, sage balsamic sauce the sauce...
• I have a question about step 2 on the recipe "Maple Meringue Filled Doughnuts"...
• Just bought some shad, amazingly for the first time, and wonder how folks like...
• I know they book a month in advance, but I'm curious at what specific time new...
• best béchamel sauce recipe please
• I'm trying to make a pie crust that's described as "sort of cookie-like but...
• This is my first time buying rapini. I quite enjoyed it but, as most people...
• going to attempt Yotam Ottolenghi’s Cauliflower Cake...
• Have a very large box of Minute Rice, don't know what to do with it.
• i need a good recipe for beef arm roast
• Steel cut oats
• talks about the sanctity & importance of a homes' Kitchen.
• how long will it keep in refrigerator? how to tell if its too old-since it's...
• Can't find a salad recipe that I wanted to make today ~ roasted pears, bibb...
• My college-aged kids--living on their own out of town--each want a collection...
• I want to roast a few chicken breasts to shred for quesadillas (going lowbrow...
• Isn't it easier to roll out the pie pastry dough immediately after mixing the...
• Ingredients: phyllo, spinach, onions, feta, parm, eggs, pine nuts. Cooking at...
• Epicurious has this feature but I'd much rather use your site! It allows me...
• I thought contests were posted on every other Weds. Will there not be a...
• I had to use normal 2-3 inch style short ribs and butterflied them. They've...
• I invited out-of-town friends over for dinner, but now my oven is broke with...
• Space is always an issue at Thanksgiving. I plan on making three side dishes...
• Thinking of buying a SubZero undercounter fridge/freezer drawer unit for a new...
• What is the best recipe for Carmel shortbread?
• When one posts a new recipe that is not allied with a current contest, where...
• I have been using essential oils for quite a while now and I am attempting to...
• I have a small amount of stale bread left - anything clever I can do?
• I'm helping a friend who is an inexperienced baker make a cake for her...
• My old faithful KSM5 (5-quart bowl-lift) still looks like new and works...
• Would love to know how food52ers enjoy the "breath of angels" -- I am quoting...
• I accidentally bought 60% chocolate instead of unsweetened. Any ideas as to...
• I use an immersion blender for most things, but I'm looking for something that...
• Also brined some peppers. HATE the smell.
• I have a 9lb pork shoulder to cook that i want to do the mississippi recipe...
• how can i look at my saved recipes?
• I'm itching to create a new dessert with violet flowers: the kind that those...
• Caramlized Pork Banh Mi
• I have a question about the ingredient "peaches, peeled and sliced (see note)"...
• what would you like? I've sent our coffee, chocolate, wine, citrus, a whole...
• Whipped cream is not getting thicken properly
• I have leftover mushrooms, spinach and lentils, and need to whip up a dinner...
• Once you add someone else's recipe to your profile, how do you remove it?
• I recently made a yam soup. The base was a vegetarian broth and three nice...
• Do you have savoury muffin recipe suitable for babies? I.e. No salt.
• Spanish Omelette - I Always Cook the Underside And Then Grill The Top :)
• We loved these but found them too sweet. They are sweetened with a syrup made...
• I am wondering if the Zwilling Madura are aluminum core with stainless steel...
• How do I make a great chicken tikka masala?
• Any good recipes for lemon chicken in a slow cooker?
• Going camping this weekend and tired of the usual (burgers, hot dogs, steak,...
• I've got a recipe for lamb, apricots, and garlic cloves grilled on skewers....
• During the shops sale day I purchased the Kitchen Tool & Storage Set I've had...
• I forgot to put my ice cream machine base in the freezer over night, do you...
• Hi. I got pre-brined organic turkey...can I still add the fresh herb rub I...
• @dollbabytina- Can I make my own sanding sugar? If so what do I need?
• I'm wanting to try preserving fruit in alcohol for the first time this...
• How far in advance can I toast my bread? I always seems to get this wrong,...
• I'm an experience cook but I rarely "do" ham. What's a good basic ham to...
• Came across a recipe specifying "oriental" sesame oil... Is this toasted...
• Has anyone made good soups that use mainly zucchini/summer squash as a...
• I have never found a cheese cornbread that I like as much as the one I created...
• Need some advice, I just baked some tartlet bases. What's the best filling...
• Does anyone have a good recipe for New Orleans style Three Kings Day cake?...
• My Butternut squah soup is too spiciy, withy chile powder. How can I fix this?
• A real pickle question! I found some pickled eggs I made a year or more ago...
• I have a question about the ingredient "caper berries, halved lengthwise" on...
• I have a question about the ingredient "each ground cumin, turmeric, cumin,...
• I have a question about the recipe "Spiced Cider Jellies" from thirschfeld.
• I made what I thought was going to be hard-boiled eggs for lunch today but in...
• Fruits and beef and game oh my. Anybody have an amazing recipe I need to try?...
• Can I use applesauce as a sub for veg oil in baking?!
• Question about cooking with alcohol free wine
• How long do you cook a 12lb stuffed turkey?
• My mother is making a three-layer cake for this evening, my boy's fourth...
• Rice pudding
• http://www.saveur.com/slow-smoked-and-spice-brined-turkey-recipe Would it...
• Found this at the farmers market today, appears to be some sort of green...
• Do you have to use water to steam the ribs? Could I use beer?
• When heating up dried chickpeas, the 'skin' or shell on the outermost part of...
• ideas for easy spectacular meal I could make for husband tonight to celebrate...
• I'm in charge of doing Christmas dessert. I found this from David Lebovitz-and...
• Recommendation for restaurants in midtown
• Can't find lamb numbers
• I'm looking at the "Night Before Fruit Cake" recipe at Delish. I've not made...