Sitemap / Hotline Questions

• i havae my husbands birthday coming up in a week and dont know what to cook...
• I think this may have come up as a topic before, but I think it's fun! And, of...
• I am making a chocolate cream pie. I want to blind bake a pie crust, and the...
• the whole foods in in Arlington, VA, but I have seen them at whole foods all...
• I saw this thread about a week ago and cannot find it... Thank you sooo much!
• I live in England. Can I still use the Q&A text messaging service and around...
• I'm preparing for the upcoming holiday of Shavuot and am wondering if I can...
• need tips for making mash for my shepherds pie on monday. Thanks :)
• my homemade corn tortillas must I cook the whole batch or is it OK to pinch...
• I am making a mustered cream sauce
• How do I use quinoa
• reason for latest contest
• How should I grill freshly caught Wahoo?
• Just curious...
• I'm making a pie crust that calls for 3/4c AP flour and 1/4c whole wheat...
• Shallots
• Is it just me or is their chocolate terrible? Whenever I eat a plain...
• My in-laws want to fry a turkey but my mother in-law is not a fan of peanuts....
• making paella - have dried beans soaked overnight, forgot and added them late....
• I have a recipe for dairy free ice cream which I just started making, that...
• I mixed 2 oz of a great Israeli feta with about 6 chopped shallots, on...
• Recipe calls for 5 cups of white sugar to 4 lbs. of sour cherries. Can I cut...
• I am making a chocolate cream pie. I want to blind bake a pie crust, and the...
• My recipe calls for 2 Tbsp chives. How much dried onion should I sub? I don't...
• Of course, people are worried about spreading bacteria. But the judy bird...
• Should be small servings for about 18 people, anything goes (salad, dessert,...
• Soup
• I just made banana bread using grape honey...
• Called the place that makes the sauce and tried to find out all the...
• I have a question about the ingredient "cubanelle or 2 sweet wax peppers" on...
• On p. 57, 2 lbs. of flank steak is called for, yet never formally mentioned...
• This looks great but I want to make it for some who can't eat pine or other...
• I want to can tomatillos (pureed not whole) that I can later incorporate into...
• roast pork loin with gorg & port/orange reduction
• I have about five pounds of Italian prune plums, would love some recipes for...
• Jim's whole family arrives on Tuesday. We will go out to eat on Wednesday but...
• How do I make authentic chicken biriyani?
• How do you cook red beans in a crock pot? I know to soak them now what? I can...
• I purchased 1/2 of a goat at the county fair and need some recipes for it....
• How do you make potato cakes? please
• recipe calls for buttermilk snow storm preventing me from getting to a store....
• I'm living in the Netherlands for three months, by myself, in an small studio...
• I assume you mix the milk in at the same time you "toss together the pasta,...
• Okay there has to be a secret or something i don't know about. There are...
• Just your basic frosting. Thanks!!
• Is almond flour alright?
• probably best to hear from people who've made this. i used to make it often....
• Does anyone in the Food52 community live in/has spent a lot of time in St....
• Pie is made can I refrigerate it uncooked and bake later
• I'll start. I made aargersi's Sweet Potato and Lamb stew, using loin chops....
• I am having 10 adults and 10 kids over on Saturday night and was thinking of...
• So I just home from a work trip/visit with my family in Charleston/Mt....
• I'm making this recipe, but it doesn't say how much broth I should have at the...
• In the book Sunday suppers at lucques - Suzanne Goin calls for shell beans. Is...
• 1000 grams is equivalent to what?
• I was wondering if I could get some advice on using ceramic dishes (aside from...
• The Friend and I have been living in the Middle East and/or West Africa for...
• I have an immersion blender that is at least 10 years old and still working....
• It's the first time I've ever had trouble but I'm using a new recipe. I'm...
• in the recipe Chicken that Fancies Itself Spanish with Lemons, Onions &...
• Why can bananas be so short and long
• I came into an abundance of fresh sugar snap peas that I'll never be able to...
• On a recent thread in the Hotline, someone mentioned using fresh figs, goat...
• my potato gratin milk and garlic sauce got separated during baking. Do you...
• The recipe for Lacto-fermented garlic pickles calls for Kirby cukes...can I...
• I have some chilli peppers to preserve,both red and green.I never did by...
• I was comparing the cake recipe I initially intended on using for cupcakes...
• How long should I could a 9 lb turkey? And what can I substitute for creme...
• I couldn't help buying some vanilla-infused fleur de sel, but I'm not sure...
• The recipe I am using for a chocolate cake yields two round cake layers that...
• I am going to teach a course on making fresh pasta. Unfortunately, my...
• I recently moved to Beaufort South Carolina and have been trying to bake...
• Making a butternut squash & chestnut purée. I need an element of crunch. What...
• I have a question about the recipe "Warm Red Quinoa & Squash Salad" from...
• I have a recipe that states to simmer a brined corned beef for 3 hours. Is...
• Wondering how long the amazing broccoli forever recipe from your book lasts in...
• I bought a little bit less than two pounds of grapes at the farmers market,...
• Hi everyone, My best friend's birthday is coming up and for the first time...
• Nothing spicy, my kids won't eat it. I make pot roast and beef stew all the...
• We made burgers the other night called Fajita Burgers. The chicken ones were...
• I noticed that the publisher of the FOOD52 iPad App has one, which I'm...
• Has anyone ever doubled a meringue recipe for pies? #baking #cooking #food...
• Hi! Found some Meyer lemons for once and thought I would finally try to make...
• For us, it was Sara's Sweet Potato Casserole, which I prepared minus the...
• I am using a Mac and Firefox. I consistently get the error message with the...
• I am so not good at cooking with wine....now, drinking the wine while cooking,...
• My doctor recommends bitter melon as a healthy food. So far, I've salted a la...
• If so, any ideas for a menu that's cohesive in some way that would be good for...
• I thought you might all enjoy this link!...
• I'm making a cheesecake that calls for pureed pumpkin. I don't recall seeing...
• I'm getting ready to can fig preserves, and read recently that i can put...
• I came across a recipe and though it looked interesting. Is it meant to be a...
• I just found some delicate squash at the farmer's market yesterday, so I want...
• So I made Merrill's slow-roast duck the other day and it was delicious. But...
• I will be in Florence, It, this spring visiting my college student. I'd love...
• Tahini Storage?
• little pieces that were congealed, very soft, rubbery texture throughout my...
• I am making cheese dip and wondering if you think this sounds good.? Valveta,...
• I've made soups with celery root/celeriac and apples, and with broccoli and...
• If I leave out the cream until I warm it up to serve, can I freeze a squash...
• We need to plan a menu for tomorrow for about 10 people (some kids included)....
• this is just a site-question - i've "saved" some recipes, but can't find them...
• I have a question about the recipe "Persian Celery Stew Redux" from negar.
• I have a strong connection and wondering if this is just because the wonderful...
• I'm doing research for an article. What do you think the top (projected)...
• My boyfriend is looking for a type of cracker/cookie used in layered...
• The recipe calls for a square pan, but I use a round cake pan. Every time, my...
• I'm making my apple pie for "friendsgiving" and the apples I usually use...
• I just cut open an Ataulfo mango I bought yesterday and there are holes in the...
• Help please I have chicken paprika cumin ginger curry powder and cocunut milk...
• previous questions
• I love cooking with interesting liquors. I'm trying to find recipes I can...
• I want to bake a pumpkin pie using dates and walnuts as the crust, but I got...
• Hi, I want to make a batch of sour cherry chutney for the first time. I've...
• ever since i moved to southern california from texas, my chocolate chip...
• It is my own recipe for pork scallopini in a white wine cream sauce. It was...
• I am making this cake for a friend's birthday tonight:...
• I tried the cream biscuit recipe and the biscuits did not rise. I cook...
• I saw a spinach pie recipe that I want to try but now can't find it since the...
• Can you point me towards any videos or instructions with photos? I want to try...
• Hosting a cocktail party and I am light on veggie dishes. Anyone have...
• Too much flour (1-2 cups) in regular snowballs. Looking for a flour-reduced,...
• I'm also serving strata and quiche, and people are bringing sides, but would...
• Some months ago there were some links/sites, etc. posted in response to where...
• -I don't know their variety -I have read about several options, namely salt...
• This is a GREAT genius recipe. Does anyone know if you can make the lemon...
• I am dying to hear from anyone about who my swap partner is but have not...
• Making momofuku's crack pie and i have 8 egg whites leftover...suggestions?
• Do you stock bentonite clay powder?
• I have a question about the ingredient "small tat soi leaves, whole" on the...
• roast chicken with ratatouille? appetizers? dessert?
• This is the error message I am getting: 413 Request Entity Too Large. I...
• It would be wonderful to be able to search the foodpickle questions & answers...
• I have a question about the ingredient "masa" on the recipe "Egg-topped spicy...
• I'm making a blueberry pie, and I've followed the crust instructions...
• I researched somewhat but would appreciate some clarification. Jams and...
• Sweet deal, y'all, especially if you're looking to buy something pricey for...
• I am about to roast two 7 1/2 lb lamb roasts. The recipe from NYTimes calls...
• i'm in the middle of making mazho balls....how do i transport them...should...
• Why is the Paris trip sweepstake only for USA residents?You can keep the...
• I am looking for amazing cookie,bar or other sweets that stand up to the...
• I am going on a multi-day hike without a stove, and am trying to think of...
• Thanks so much! ;o)
• I'm looking for a basic tuile recipe that I can use as a base for a pink...
• I need a fool-proof, delicious, vegan chocolate layer cake mix. Help?
• I would like to roast my tomatoes to use in Hazan's Tomato Butter & Onion...
• Substitute for meringue powder
• I want to make a show stopping birthday cake for my daughter in law, but she...
• It kind of looked like this, but with no flat parts whatsoever (pure...
• So I am wanting to better educate myself in fish cookery, and to that end I...
• I have a question about the ingredient "anchovy" on the recipe "Summer Squash...
• I really want to make Kenzi's bagels to eat tomorrow around 5 or 6 pm. The...
• What is your favorite pressure cooker (stovetop and stainless steel)?
• What is your favorite chopping block?
• What is cake flour
• What fruits would you use for the filling at this time of year? The spring,...
• What do I stew with my lentils- I cant seem to make a decent stew- please...
• What can you use to make millet bread thicker
• I've baked potato latkes before, and although they were not as crispy than...
• Hi foodpickle I don't have time to refrigerate my pots de creme ( set custard)...
• I have a question about the ingredient "quarters preserved lemon, rinsed"....
• I just made a beef roast. I made some chimichurri to serve on the side....
• Does anyone have a good recipe for a sage stuffing?
• does anybody knows about a vegan food vocational training?i m a french 29...
• Does anyone have a recipe for a Beef Brisket Rub?
• There will be 6 adults eating them and I'm also preparing pinto beans, rice,...
• It's the best! Thanks to all who consistently provide great answers.
• Hello I can't find a recipe from a few days ago with feta, mint and I think...
• I'm planning to cook a smoked ham, and the recipe I'm following calls for...
• I would like to make a genuine tasting New York style cheesecake. Can you help...
• We just cleaned out my husbands aunts cabin. Which no one knew she had til she...
• To clean bottles by hand, I need bottle brushes. In Germany , finding bottle...
• Does anyone have a good resource for seaweed 101? We love snacking on nori...
• I have a bumper crop of poblano peppers for the first time! In Maine! (And...
• Every year when the concord grapes in my garden ripen, I go on a recipe hunt...
• Put in a giardinera? Can I fry it and use it in a sandwich? Help!
• I have a question about the ingredient "2 lb flank steak" on the recipe...
• I got hooked on maple cream frosted doughnuts at the maple sugar shacks this...
• So my fridge was left open last night (somebody didn't close the crisper...
• A very long time ago a college roommate used to make a savory pastry. I...
• The cast of ingredients: egg yolk, toasted sesame oil + canola oil, fresh...
• I want to try making chicken in a salt crust, but all the recipes I see are...
• I just bought 5 gorgeous soft vanilla beans and certainly some will wind up in...
• I made soda bread for the first time last year and it suprised me by being...
• What type of mushroom would be a good substitute for the Prince mushroom?
• why I can't print the recipes
• Do you need some liquid to get almonds broken up?
• Do you have one thing that irritates you when people do it while eating...
• unable to find orange peel and dried cherries in stores? can you recommend any...
• Does anyone have any idea why there is no 3/4 size in dry measuring cups?
• Doing a fajita salad (improvised). I have beef fajitas, corn, black beans,...
• Kind of a strange situation: Friends are having to omit as much salt as...
• I love khoresh sabzi, but sometimes I want to make it vegetarian. I've had veg...
• FOOD52er Lauren's Plate asks: "For an upcoming party, I was thinking of...
• Missing activity on my page on the food52 site - what happened?
• Is home made carrot & coriander soup, just what it says on the tin?
• I'd like to make this in a regular-size kugelhopf mold. Claudia Roden's...
• my husband went a little crazy in the meat department at whole foods and...
• thinking about making something w/ leftover pizza dough to go with dinner....