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• I’ve always wondered this working in grocery for a decade. From bbq sauce to...
• It never did rise it just looked dark brown and watery
• Q: Mistakenly mixed up about 12 oz butter & 1 cup arrow root- any suggestions...
• I have asked my fish monger about deveining the shrimp but leaving the shells...
• .My damson tree loaded with berries any recipe ? share please?
• A son-in-law has a French Press on his Christmas wish list. Would love your...
• Okay I am definitely going to make Caramelized Butternut Squash Wedges with a...
• So my husband and I are having a housewarming party in a couple of weeks, and...
• need a foolproof entertaining dish for 8 and i love this, but i normally make...
• It seems like that would be important.
• I would of course like to make it last
• Is there a non-HFCS equivalent to Del Monte's Fruit Chillers? Are they just...
• Just about to make carrot-bran muffins with my daughter, when I realized we...
• I have never made slow-cooker mashed potatoes. Have any of you, and if so,...
• OK foodpickle. I like the idea, but perhaps tweak it to only tweet the...
• about how long should i simmer the olive oil with the garlic? 5 minutes? 20?
• I have a question about the recipe "Broccoli Rabe, Potato and Rosemary Pizza"...
• I have a question about step 2 on the recipe "Paul Bertolli's Cauliflower...
• We are about to buy a food processor after not having one for several years....
• @Foodpickle also, do you have any unique ideas for rhubarb that don't require...
• I have to roast 4 Pie Pumpkins, I have Gas convection oven, what is the best...
• the package contains a small amount of oil, but not nearly enough to cover...
• I've lost touch with a friend whose Croation Grandmother made a type of...
• Does the trick of floating a whole, uncooked egg in the sorbet mixture (before...
• What foods do you make ahead of time specifically to enhance the flavor,...
• Re "Cream Biscuits" from merrill. I would like to make a batch and then freeze...
• drbabs, sadassa_ulna, Kitchenbutterfly, Justpicked, you ladies made my day....
• The recipe essentially has you toss popcorn in a maple syrup glaze of sorts...
• I want to make these waffles this morning--I make them most weekends. I...
• would like to get a friend a gift (we're going to new orleans to celebrate her...
• Hi Girl,s Well here it is I am 57 and I am the one that makes...
• I have a question about the recipe "New England Clam Chowder with Old Bay...
• I thought about Croissants with french butter, honey, jam, and salty options...
• Is amaranth gluten free?
• Would love to know how food52ers enjoy the "breath of angels" -- I am quoting...
• All I can eat is meat eggs and fresh herbs. what should I make
• Is there a way to tag recipes we post? Also (sorry if it's obvious) but how...
• I would like to replicate the commercial Major Grey's Chutney; ingredients...
• I see some cookie recipes call to melt chocolate in a double boiler, but...
• I said I would cook a three course dinner for my new guy however I am stuck...
• If I am not mistaken I think it was some kind of sweet bread.
• I'm looking for a stellar recipe for sesame or peanut noodles....I'm thinking...
• My good friend is heading on a belated honeymoon to Portland and she is a...
• Trying to use what I have to make a delicious meal. I have boneless pork...
• The kitchen facilities at the host's house are pretty limited.
• We're getting married (yay!) and will be registering soon. We're both adults...
• I made the dressing to go with a salad that I didn't love, but I have a lot of...
• I have a question about step 1 on the recipe "Bacon, Cheddar, Spinach and...
• Is it possible to make Pan Fried Pork Buns a day ahead? I have made these...
• On my iPhone I have been assigning recipes to my custom collections. But the...
• Does anyone know why some cookbooks seem just a little bit off? I have the...
• I am interested in taking the 5 week intensive course (Basic Cuisine) at Le...
• I have a question about step 2 on the recipe "Crispy Fried Brussels Sprouts...
• Any problems with this besides longer baking time and too much dough? I want...
• A Food52er wrote in with this question about her copper pan. "Is it good,...
• I have a question about the ingredient "unsalted butter, room temp, and extra...
• This recipe from energy calls for a baking dish - but what size?? Has anyone...
• I'm making a Moroccan feast this weekend to break in my new Le Creuset tagine...
• It was one the main page post about smashing a red potato (or small potato)...
• Inspiring Ted Talk.. (I believe its from one of our food52ers kmartinelli?...
• I want to turn the Cook's Illustrated ultimate chocolate cupcakes (with...
• Have a friend that asked me to make some stuff for their bake sale and I was...
• Anyone have a recipe or experience using cooked steel cut oats in cookies?...
• I made this from a magazine ad years ago, long lost and missed. If you have...
• I have a vision for my linguine that involves roasted radicchio and...
• I asked a menu planning question about a week ago, and we had our party last...
• -- making shrimp-stuffed potatoes for #christmasdinner. how far in advance can...
• This is a quick and delicious snack when you crave a fall treat. A juicy...
• Profuse thanks to the many food52ers who generously shared ideas as to how...
• I'd love to hear Food52'ers creative ways for making meals out of kitchen...
• I slightly altered the recipe and whisked in the toasted, ground hazelnuts...
• I am so not up to getting out the fry oil, I hate the way it reeks up my house...
• I recently moved away from my Uzbek friend and I really miss their national...
• The recipe calls for garlic both minced and crushed-totaling 8 cloves. Do they...
• I'm making a brisket and I want to add baby potatoes. Brisket should take...
• I would love to get my child to eat fish. We've tried salmon and tilapia but...
• My granddaughter just found out she's lactose intolerant, and I want to still...
• Geez, what's with these questions? Can I freeze Jello?
• My mom used to freeze the breading she used to make breaded chicken cutlets...
• I'm not sure if this question is appropriate for the hotline since it's not a...
• I skidded on a muddy trail while hiking on Saturday and fell hard on my knee....
• When I travel, I like to check out the local cuisine of wherever I happen to...
• I know the UES gets a bad restaurant rap, but I'm wondering whether anyone has...
• What would add (or increase in the recipe) to make a more moist banana nut...
• How to pickle vegetables like Caffe Frasca does??
• I finally have some outdoor space in my new condo, and I am over the moon...
• I am making a crust less pumpkin pie that calls for liquid egg whites. Can I...
• I've made a few recipes, but can't seem to figure out why it's always a it too...
• i'll like to use up this large can. not sure why i brought it.. feel free to...
• I have a question about step 3 on the recipe "Double Chocolate and Chilli...
• I'm shipping a very small package of treats to Spain: rugelach and chocolate...
• - I've check the usualy sites, but wonder if anyone has a tried and tested...
• I have a question about step 6 on the recipe "1975 Dick Taeuber’s Brandy...
• I have a question about step 1 on the recipe " Mixed Vegetable Fridge Pickles"...
• Q: How can I perk up fresh basil or other delicate greens that have gone limp?
• Can I just put it in a Tupperware and leave in freezer? And when how what to...
• My wife left some oyster mushrooms and a portabella mushroom out for two...
• Hello friends! I need some no bake eggless dessert recipes using gelatin but...
• Does anyone have suggestions for dealing with one oven (plus a couple of...
• Should the custard be warm, or cool like a creme brûlée? After broiling mine...
• I bought a dozen eggs from a local farmer. The first one I boiled until it was...
• I wanted to make my pie dough ahead of time. I think I added too much water. I...
• I want to send a friend who's just had a baby something nutritious and sturdy...
• One of the things I love about the Piglet is that it always introduces me to...
• I searched Hotline and didn't find if this has been asked and answered, sure...
• I saw a ton of artichokes at the local produce store, some very green and some...
• I am making hot chocolate for our holiday book club tonight. We usually do...
• I have a question about the ingredient "8 ounces fresh beets" on the recipe...
• Just made hummus using canned organic chickpeas. Very loose, must have added...
• What temperature, and how long, do I cook a 9 lb. pork picnic shoulder?
• I have a bounty from this week's CSA - so for dinner I want to make a crostata...
• Should be quick, easy, and use up these CSA apples!
• I made a pudding yesterday w/egg yolks, milk, white chocolate. I pre melted...
• I have a question about the ingredient "Rose water (for syrup topping)" on the...
• Chicken breasts, mushrooms and kale in my fridge waiting for me to cook them...
• Is the timing, oven temperature , and amount of steam effective for bread...
• My grandma from Nebraska used this recipe. I live in Denver. I bake it at...
• I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from...
• I want the turkey breat done at 5 pm and think I should put it in at 3:30....
• Scalloped potatoes . . ....
• I'm making a dessert and I want to flavor the whipping cream with peppermint...
• Recently acquired a link of nduja. I want to incorporate it into our...
• I want to make an avocado frosting. Should I use less butter to compensate...
• Congratulations! The issue just arrived! You are both beaming as usual.
• She'll be answering here, live, from 12 - 1 PM (EST) today!
• Baking dork question here....I'm pretty green at this whole baking gig. I...
• The heart is still attached in the cavity of my beautiful 20lb turkey - should...
• I just bought a new mortar & pestle because my beloved and well used one...
• I have used a ton of egg yolks lately and have a surplus of whites in the...
• I have a question about step 6 on the recipe "Quick Braised Sirloin with...
• I'm looking for a never-fail, awesome peanut sauce to add to my list of...
• Having a dinner party for 6 tomorrow night - I'm making Nate Appleman's (A16)...
• I have read that you can keep mashed potatoes warm in a slow cooker. Assuming...
• I made pumpkin pie last night (10 min at 400, 20 min at 300) and left it out...
• Oh dear, this is terrible, I'm on a liquid diet (aside from the occasional...
• How long to cook turkey and what temp
• I'll try to keep this short. Growing up, my grandmother made the most divine...
• I know the difference in making Italian as opposed to swiss meringue...
• Here's a shout-out to the folks who helped me figure out what happened to my...
• I will have them in 2 pans. Which on top rack, which on bottom? Thanks
• I want to have turkey gravy for my Thanksgiving meal, but I cheated and...
• I have a question about the ingredient "white wine" on the recipe "Chicken...
• Friends and I are having a "Friendsgiving" this coming weekend-- an...
• The gravy maker in our house usually makes the gravy by browning flour in the...
• I love Earl Grey Tea, but I can't seem to find a brand that I like lately. I...
• So I'm stuck here in TN, but spent most of my life in Pa. I'm seriously...
• I'm thinking about making your recipe for a brunch I'm hosting this weekend....
• Peeling pomegranate?
• One of my guests is a vegetarian. Any suggestions on building up flavor in...
• Apple pie question
• I live in Sweden and I constantly are left at window shopping. I'd like to...
• Some Recipes say you stuff a rolled turkey breast with raw meat and some...
• What is a good salad for a Mexican dinner party menu?
• Should I add something to compensate for the more mildly flavored beer? I'm...
• I need help diagnosing my pie problems. I've made every recipe under the sun...
• What is inulin
• To celebrate Pi Day I want to use some cheddar cheese pie crust that's in my...
• How can I merge all the recipes I have saved into one collection?
• Can I make a pineapple upside sheet cake in a jelly roll pan? Are they roughly...
• I have a question about step 4 on the recipe "Russ Parsons' Dry-Brined Turkey...
• Can someone help me here. What is the packet in the sea-foam colored...
• I have a question about step 1 on the recipe "Caramelized Onion, Goat Cheese...
• I made a thai coconut curry dish tonight - chicken, veggies, coconut milk,...
• Expecting the power to go out for a few days. Any unrefrigerated meal ideas...
• I'm looking for the link to the article within the last month or so, with a...
• Despite my several emails and a letter to Cook's Illustrated, they continue to...
• Hey all! I started seeing someone who is vegan and I wanted to surprise him...
• My plan tonight is to dry grill some chicken breast, shred it, and serve it...
• I can't seem to find how to add a new recipe in my recipes or one to enter in...
• catering a bachelorette and need some help! thanks picklers!
• Has anyone ever made 3 2 1 cake? If so, do you need to buy the cake mix that...
• Having started culinary school this year, I am of course in charge of...
• It has already sat the month being "put up"
• I have a few chicken breasts and I am cooking a 3 course meal at my home for 3...
• How long does Home salad dressing Lašt in the refridgerator?
• Is there any reason I shouldn't drink coffee (plain, no cream or sugar) after...
• I changed recipes at the last minute and only now realized I need dark brown...
• I love to bake, but my son is allergic to milk - so I've been fooling around...
• How do you make the perfect crispy turkey skin?
• I have a question about step 2 on the recipe "Zucchini Pancakes" from dagny....
• Scared of food poisoning guests on New Years Eve,I ask you:can I start buying...
• I think, based on Food52's feature of Ben Shewry's 'Whats In, What's Out" list...
• It always sets fine in the fridge, but when I put it in a pie, it gets very...
• Has anyone made this recipe? I made it a few years ago when the book was...
• what breads are wheat free?
• i'm dense, but am i supposed to slice the beets in this recipe or are they...
• I bought chicken thighs 2 days ago. opened it up and while removing some fat...
• I use chopped onion, garlic, carrots, celery, and others in several recipes...
• We are making our first turducken for Thanksgiving. Do you have any advice or...
• whats can i cook with chicken breast dry fettucine pasta red onion yellow...
• The only recipes I've found for hot pepper jelly use commercial pectin. I...
• Please help. I saw a recipe for raw veggie rolls here and though I save it...
• I have a question about the ingredient "Ras el Hanout" on the recipe...
• I have frozen cupcakes and want to frost them tomorrow. I frosted 5 tonight...
• ...or to cook the pizza, then add the leftover slices of chicken breast?
• I have tried CENTO, and a few others. Definitely not HUNTs.
• It's roughly a bit thicker than apple sauce consistency and wondering if we...
• What is the most nutritious vegetable?
• Can I use a blender or would the yonana machine work beter
• Hi! I was planning on making Milk Bar's candy bar pie for a food swap that has...