Sitemap / Hotline Questions

• Has anyone ever put garlic scrapes on the grill. If so, how, for how long,...
• there is alot of fat. I want to grill, but don't want to smoke up my house. If...
• How to submit a recipe for tomato show stopper contest
• Hi everyone, I'm planning on making a pizza later this week in a...
• I saw a method where you spread your dressing in the bottom of a pan and place...
• I have a question about step 3 on the recipe "Pulled Pork Sandwiches" from...
• what is the best "nobake chocolate biscuit cake recipe" one like mcvities is...
• how many licks does it takes to get to the center of a tootsie pop
• Any ideas how to preserve some shiso? Driying? Freezing? Thanks!
• I live in the UK and we never have a yummy gooey chocolate chip cookie recipes...
• Hey are we doing Piglet CPs this year? Is it happening soon?
• I have 4 5 oz cans of prune juice. How can I use them? I thought about a...
• This only works on very well cooked wings and applies to the 'two bone'...
• I noticed some recipes have descriptions on the photos but I don't see that...
• I'd like to roast chestnuts already removed from their skins. Can I do this...
• Should I purchase trimmed or untrimmed brisket for a slow cooker/Crock-pot...
• lemon and coconut cake: got 2 shallow tins and recipe calls for 3-poured all...
• What are some recipes that use pomegranate molasses?
• How long does hummus stay fresh?
• How many calories are in peanut butter
• What are pepitas?
• As my avatar suggests, I am fond of a mold that functions as wall decoration....
• Dinner for 4 people but wondering what a great side would be for ribs ( apart...
• My family has decided to smoke some ribs for our big winter holiday dinner...
• Does anybody happen to know whether mustard as an ingredient (both the seed as...
• I'm making the amazing Elote Pay de Chocolate, and I'm subbing a Mexican hot...
• what are good uses for leftover chili? foodpickle
• I am doing the no knead bread recipe. Dough rose overnight but has a dry layer...
• I put my turkey in my plug in roaster at what i thought was 375 but was really...
• I'm wondering whether to double the recipe or not!
• I have a question about step 2 on the recipe "World's Easiest Falafel and...
• Or should we rinse them after they've sat for awhile, then pat them dry before...
• I used pasteurized egg white, not egg white powder.
• Is there a centralized location to look through the wildcard winning recipes?
• I have to throw a dinner party on Thursday for 9. My husband is having a very...
• I made this last night and I loved the broth. I'm thinking I can also use the...
• I have a question about step 1 on the recipe "Rosti with Gravlax, Caper...
• I canned five jars of beans and when I took them out of the pressure cooker...
• Making cake for my husband . Recipe does no specify which type of cocoa...
• Does anyone know of sources to by tartaric acid? I thought it was the same as...
• Wondering if anyone else is still having the problem where you can't scroll...
• Two questions actually -- 1) How many patties does this recipe make? 2) Have...
• she asks for 1 cup or 200 grams of cornmeal - KAF says 138 grams. For 21/2...
• Making garlic roast chicken and taking it to daughter's. Can I "almost" (like...
• Would love any suggestions for a vegetable salad (not using lettuce) for 50,...
• with all of this hot weather i want to make some fruit or juice popsicles....
• Can this be made in one large baking dish rather than in individual ramekins?...
• Can i make black pasta by adding squid ink from the squid sold at my local...
• Any recommendations for a good authentic German restaurant in north NJ NY city...
• anyone have a non-self-cleaning thermidor? how do you clean it, or similar...
• Any different recipes for Superbowl
• And i really need to make a choclate frosting for my Hershey choclatr...
• I'm using Chrome from a PC. Thank you. ;o)
• Can I make these luscious looking sponge cups the day before and refrigerate?...
• I plan on making a soup with cannellini beans and farro later this week,...
• There is an overflow of text/mispositioning when I open pages. I am using...
• I have a question about the ingredient "8 pounds baby back pork ribs" on the...
• I've been wanting to try this for a while: cooking a whole chicken in our...
• I have and use a laptop all the time for my work, in my home office, when I...
• Nice post by Monica about pierogi [email protected]
• okay to use plum tomatoes? and they need their skins removed, too?
• I understand that eggs contain proteins that change from liquid to solid when...
• I have a question about the recipe "Roast Chicken Breasts with Mushrooms and...
• I have a question about the ingredient "whole star anise" on the recipe...
• Can you freeze jalapeños? If so, how long are they good?
• @bbcgoodfood foodpickle HELP! I've just marzipanned my cake &was going to ice...
• Any ideas for how to make this without a slow cooker?
• Any favorites?
• How do I add a photo to an existing recipe of mine? Thanks.
• When we put them all in oven, fills both racks. I want to make sure...
• Never had one. What would be a fun first thing to cook in it?!? Does it need...
• my wife thanks you!!!
• I'm making boneless chicken breast in an improvised sous vide setup using a...
• What uses are there for lemon grass?
• What is your advice about preparing salt packed anchovies for use in cooking?
• The almonds, sugar and almond extract are to be mixed in a food processor...
• I have a question about step 2 on the recipe "Spicy Shrimp" from Helen. It...
• I can't find the current contest (roasts). On the Contests tab, Current...
• I just learned you can freeze avocados by mashing them and mixing them with...
• I recently received a number of cookbooks at my bridal shower. Any advice on...
• https://food52.com/recipes/24691-homemade-candied-ginger
• hot, mashed, boiled for 5 or so mins. Trying to remove seeds with cotton...
• I can't make the Add photo button work at all on existing recipes.
• I have a question about the recipe "Shrimp Biryani (Indian Shrimp and Rice)"...
• Have tried multiple times...usually just layer the crust with mozzarella do...
• Is there a way to make baked apples look pretty? Both my dentist and someone...
• I am planning on scalloped sweet potatoes for the big day - I think it will be...
• thanks everyone so much. yes basil is growing fast,so i want to make sure i...
• We buy a 1/4 cow grass feed from a local farm. What choices do I have for all...
• I am going to be on the Upper West Side of NYC for a few days and am looking...
• I have a question about step 1 on the recipe "Buttered Corn And Noodles" from...
• does instant yeast = dry active yeast? Or do I need to get something...
• I am using pickle juice for picklebacks (shot of whiskey chased with a shot of...
• The sesame contest is ending today. I bet it would be neat if someone...
• A friend would like to make a chocolate pudding cake, using a recipe from King...
• I have been hand kneading (no machines here) breads for about a month. It...
• I don't know where to find it on the site! I'm dying to go to one, but I"m...
• I want to try a chili recipe that includes cocoa powder and brown sugar. But...
• You are the absolute best. I wish there was a site like this for every...
• I am using Dorie Greenspan's cheesecake recipe. She says it might crack and it...
• Several years ago I had a recipe for pumpkin seed crusted chicken and my...
• We are renting a villa, so we eat in also, but any ideas, tips,...
• I know j can make a primavera by adding some other veggies; but man, I need...
• Many of the photos accompanying the recipes are AMAZING. I'm usually happy if...
• What would you think of a custom cookbook feature? Using recipes you've...
• Foodpickle technical question. Any ideas why it always looks as if I have...
• I will be pressing the individual portions between cling film to have them...
• I found the community-tested editors' picks, but are you also planning to post...
• I have this recipie for pumpkin pie fudge calls for white chocolate chips and...
• I'm eyeing this
• I like the informational and food-related updates from FOOD52, but the "shop"...
• More creamy than custardy
• I suppose this is really directed towards the food52 staff: I am wondering...
• I have a question about step 8 on the recipe "Airy Rosemary Citrus Pignole...
• Only have 5 hours! They are center cut 1" thick
• Really loved those tabs - will they come back?
• Hey @Food52Hotline! What's the difference between jam, preserve, and...
• It was an 8 egg sponge cake with one cup of matzoh cake flour, juice of a...
• Three tablespoons of Worcestershire sauce seems like a lot. This amount really...
• 42 years ago, when we lived in Southern California, my wife found an avacado...
• I just made fresh ricotta for the first time, and I got a quart of whey out of...
• Looking for philly restaurant recs: good food and accommodate big groups. Byob...
• @FoodPickle any tips for thin crusty pizza bases? (cc @GrantFirePR)
• I've been requested by my mother in law to make the pot pie recipe I use but...
• We were given some sweet mead infused with coffee. I really don't like the...
• I got a 6 1/2 lb. cabbage in the CSA today -- seriously, it's the size of a...
• Help! Dad had heart attack last month (doing awesome) but want to make a...
• So is there a botanical/culinary difference between scallions, spring and...
• Belately making duck prosciutto for Charcutapalooza and forgot to hang the...
• What can I do to get the perfect matzoh ball? Not too hard. Not too fluffy....
• I have been interested in recipes for mushroom lasagna and the local produce...
• I have a question about step 6 on the recipe "Chinese Beef and Chard Buns"...
• School is starting and I am in a breakfast rut for the kids. I make overnight...
• How to make best chilli con carne?
• What kind of vinegar do you prefer that would marry best with the sauce?
• @foodpickle can you tell what is cream of tartar and where does it come from....
• I have a question about step 18 on the recipe "Buttermilk Oatmeal Bread" from...
• I have a ton of cherries leftover from some testing I was doing. Does anyone...
• I want to make the tastiest lentil soup?
• We've become good friends with a pescatarian family and I realize I don't have...
• Uses for fresh salmon roe - besides on a cracker?
• What is the best food to lower blood pressure
• I would love a recommendation for fabulous cocoa with 22-25% fat content for...
• How would you suggest making the balsamic glaze that goes with the polenta and...
• Can I make up a collection of recipes, from this site...that I'd like to try?...
• I've done Asian stir fry with bok choy many times. Any new and different ideas?
• I am preparing dinner tonight and I was wondering if anyone had any great...
• I've been cooking red lentils with classic Indian spices, lemon juice and...
• food52hotline For a quick lunch salad topper, better to toast nuts days...
• I saw a recipe on the site yesterday for leftover turkey and gnocchi. I think...
• I am making this pie...
• I have dinner gala menu this weekend and I got 6 courses so my question what...
• The simplest thing to do would be to buy toll house choc chip cookie dough -...
• I have a question about the recipe "Pluot Ketchup" from AntoniaJames. Has...
• Can this rest for an hour before serving?
• I have a question about the recipe "The Snake Bite" from arielleclementine.
• I use corn starch to keep marshmallows dry but I need a replacement, can't be...
• Another oatmeal question: The Guinness Whole Wheat bread recipe calls for...
• The week has gotten away from me and I need an easy delicious idea of some...
• I purchased some sliced portabello mushrooms today. I know you'd typically...
• What is curcuma.?
• I made a scrumptious gravy using chicken drippings, marsala, and cornstarch,...
• I don't know where to find my saved recipes. Any help, please?...
• I have about 1 1/2 cups of coconut milk left over and have no current use...
• Not a question, but I am so pleased with the new website and the enhancement...
• i am getting ready to do the short ribs for tonite but i am unsure of what...
• I've looked everywhere on the site and it seems there is no way to cancel an...
• I have a seltzer maker, so carbonation isn't a problem. But what is it that...
• I am making a dessert for gastronomically conservative colleagues in April,...
• strawberries and make a pie. Am curious if this combination exists in any...
• Wondering if I can do this in a springform pan? Has anyone tried this
• Also came home w/ lemon verbena and thought of infusing it into the custard....
• I'm looking to likely do a some kind of crostini, a seasonal roasted veg, a...
• I picked up a pork butt at the market today, thinking I'd braise it with...
• I love foodpickle. Chive flowers are EDIBLE!! :D
• How to keep fresh
• Sugar
• WIth a new baby at home, my husband and I are looking for any tools to help us...
• I have a question about step 3 on the recipe "Revenge of the Pear Crisp" from...
• if i put them in the broth will they get soggy
• I'm hosting a dinner party tonight and wanted to make a marsala sauce that...
• Can it be used for anything? There seems not to have a lot of flavor in it,...
• I made pizza dough for the first time (smitten kitchen recipe) and it didn't...
• I'm baking vegan cupcakes and the recipe called for plain soy milk but I...
• I don't have access to semolina flour...what do you suggest I use as a...
• I've tried the recipe in the Bernard Clayton "New Complete Book of Breads",...
• I'd like to make a mixed citrus curd. How would you divide up the juices? Or...
• I'm making eclairs for a shower that starts at 11am, so I'd like to do as much...
• I have a question about the ingredient "coconut vinegar (5% acidity)" on the...
• suggestion for a good midnight snack?
• Is it unhealthy to drink urine?
• Soft-shell crabs have just become available here, so I'm looking for some...
• 6.6lb whole fresh turkey breast, what temp, how long?
• I have a question about step 8 on the recipe "Strawberry Rhubarb Tart" from...
• I purchased a 5lb. cauliflower earlier this week, so you can imagine we've...
• There are knives & there is the Viking chefs knife, the experience of using...
• My 35 year old cuisinart is on its last legs. I use it a lot. What would...
• Does that mean I need 2 cook twice as long?
• All ingredients room temp. Again, I see the batter forming bubbles. Dropping...
• I signed up to take a meal to a family with a new baby. What should I bring...