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• My garden is STILL producing an ungodly number of cucumbers, and I am "cuked"...
• I don't like graham cracker crusts, and I don't know that an oreo crust would...
• what do they signify?
• I've always stored my ground coffee in an airtight container in my cabinet. My...
• Would it be a total waste to make this recipe if I don't use whole fat milk?
• When I roast a chicken I use a temp alert probe placed between leg and...
• Well, my search for Dumplings info has been pretty futile, so now I'm asking...
• can I use frozen okra the same way as fresh? should I defreeze first? thanks
• We're in need of a straightforward chocolate frozen yogurt recipe, with a...
• You receive the recipe for the chocolate open face sandwich recipe (which is a...
• I sometimes shy away from cooking fish for guests because you typically need...
• Why should we go organic?
• I'm looking for a thorough resource on tofu - something that goes beyond...
• I bought all the ingredients to make this for dessert tonight; however, just...
• I am making Amanda's Watermelon Tomato Salad with Cumin and Fennel Seeds.
• Butter is noted in step one of the recipe, but there is no mention of it (or...
• Am in the middle of cooking risotto with spelt berries and am just realizing...
• do you ship to South Africa?
• This is just a test.
• Even though it's a beautiful summer day, I'm experimenting with a Fall...
• I've been wanting to cook with lemongrass, but I have no idea how to use it....
• I'm intrigued by the cheese plus fruit combination here, but have been asked...
• Your About page states "slashing the legs of a chicken before roasting" helps...
• My thermometer (with cord) can only withstand temps to 450..any suggestions of...
• In my kitchen cupboards some poor sugary breakfast cereals were...
• I'm in Atlanta, where it is very humid, and I've tried twice now to make the...
• IS THERE A WAY TO DELETE OR CHANGE YOUR QUESTIONS, WANTED TO DELETE MY LAST...
• I would like to slice some bananas in advance of actually using them. Is...
• This would be 2 hrs before baking.
• Need some cheap ideas for student living that are not bland to eat :)
• Next week I'm conducting a kiddie party at home. Thought of making Lamb...
• I'm making grapes rolled in goat cheese and chopped pecans. Do you think this...
• Especially mail order... Do you roast your own?
• @Foodpickle how do I make beef stroganoff???
• how do I now the quick way to find a food without pork as an ingredient? even...
• Correct? Also am 1/2 recipe including boiled egg, as the concept of 2 cups of...
• I have a question about step 2 on the recipe "Honey Wheat Bread.....with...
• What are quick meals for athletes who are vegetarians?
• I have a question about step 10 on the recipe "Torta di Mele" from...
• for example, whole durum wheat = not safe to eat raw there's toxins in...
• I have a question about step 2 on the recipe "Shrimp Gumbo" from drbabs. It...
• I have a question about step 1 on the recipe "Salmon Moqueca" from WinnieAb....
• sorry, I'm not a facebooker, but the minute-to-minute who's saving,...
• I have a gas stove that puts out 1800 btu. I would like to know a good brand...
• Great video on making your own almond meal and butter. My question is would I...
• Help us build our new Holiday iPad App. Give us your tried and true...
• Do you carry almond bark?
• Can anyone recommend any yummy vegetarian meals for the family?
• Where do I buy wonton wrappers? I'm thinking Asian market, but if I try the...
• Q: I have a bowl of cooked brown rice made by accident (dont ask) what can i...
• purchased fresh littlenecks from the fishmonger...put them in the freezer for...
• I canned 6 jars of jam last night, two in weck jars and four with ball jars....
• I just moved into a super small apartment with a limited kitchen, with no...
• I'm looking for dishes related to the best picture or best actor/actress...
• I am doing the no knead bread recipe. Dough rose overnight but has a dry layer...
• Even better if it can be prepped in a hotel room since this conference lasts a...
• I'm really wanting to make AntoniaJames' oatmeal bread but there is no "bread...
• I all ready know how to make it to be honest but I love seeing other people's...
• I'm doing research on tempering chocolate and finding huge discrepancies...
• Some time in the last 10 years I had a quite wonderful and inventive dessert...
• RECIPE FOR FABULOUS BUDINO INCLUDES THIS CHOC, BUT I HAVE NOT FOUND IT
• They are boneless and skinless. Do I need to trim fat off or wash it? Im...
• Why does the heat of Tabasco seem to diminish more quickly than other hot...
• Dr. recently recomended me to reduce dairy and eggs because of allergies. At...
• I've just bought a bunch of radishes,blessed with big,beautiful leaves.It...
• Jenny's cookbook is now available via amazon.com! I love her recipes, and...
• Thanks @FoodPickle i am drooling as i wait..the 'Sriracha oyster' link is...
• Friends are coming for brunch in just under 4 hours. Plan was to go to the...
• Must visits in Pittsburgh? Only visiting for 48 hours. Dining, coffee,...
• I have a pretty large quantity of almonds that may be past their prime for...
• Who is seriously interested in reserving a space in the Montana Bread Boot...
• Got a boneless pork joint in the freezer. Not much crackling on it so not sure...
• I am a professional chef. I had to cook 50 turkeys for thanks giving. I had...
• Or have not otherwise been highlighted / recognized here. I have so many....
• I always follow the directions on the back of the chocolate chip bag, but some...
• I bought a large box of tangelos recently only to find them quite bitter, and...
• I've made my favourite sponge layers and stuffed them in the freezer - the...
• I was challenged by this question and I can't really think of an answer to...
• We all have kitchen tips and short cuts that we use. I'd love to hear about...
• This came in my CSA box today- the farm is in Middle Tennessee if that helps....
• Ideally I'd like to do white bread or italian, but so far I haven't found...
• How do I do that? When I go to edit it, that doesn't seem to be an option. Am...
• I'm sort of an Indian food newbie.Can I substitute green lentils for black...
• I've never made beef marrow bones but will be picking some up tomorrow for...
• I'm dry-brining the bird, but it wasn't defrosted on the inside when I rubbed...
• I didn't expect the cake to rise since it doesn't have any leaveners, just...
• wow, i have been looking through my Whole Grain cookbooks, Good to the Grain,...
• I'm making a large quantity of this paella and was planning to use a dutch...
• waffles, pancakes, etc. All very successful, no weird ingredients such as...
• Do you send shipment out of the USA?
• I never thought I'd ask this, as I'm of the school of thought that when in...
• Just FYI... How cool is this? I can think of a lot of people in the Food52...
• I am trying to make a dark chocolate honey brownie - my first pass was a mess,...
• I have a question about the ingredient "sage leaves" on the recipe "Don't Hold...
• The white stock you've just made has turned out cloudy. List 3 reasons why...
• Are dented cans dangerous?
• As many people in Brazil do,I come from a family tree with many...
• What is your favorite super chewy oatmeal raisin cookie recipe?
• I went apple picking this weekend, and the only reds they had were Rome and...
• Made this the other night (it was great), but I made way more "sauce" than I...
• When using a bread machine on the dough setting if the recipe calI's for...
• I have a pound of beef kebab meat (cut in relatively large chunks--about 1 1/2...
• Has anyone heard of these bake even strips that you wrap around your cake pan...
• How do I make kale chips and does anyone know the nutritional information?
• I've always made chicken and turkey broths, and decided to make a beef broth....
• My husband, who never shops, evidently visited the grocery store sometime in...
• OK part two of Cookie Talks, I also need to learn principals of cookie making...
• There seems to be a plethora of food related apps although not many useful...
• pasta laid on bottom, chicken pieces on top, sauce (?) covering
• im not happy with the way my toffee looks after a couple days. I wonder if...
• I grate it.
• What does she mean by 3.25 large egg yolks?
• I have a question about step 1 on the recipe "Retro Raspberry Lime Rickeys"...
• Help! My email feed from food52 has disappeared! How do I restore it?
• 1/3 tsp Cardamon is about 2 pods cracked if I understand the conversion...
• putting in crust to bake ?
• I am trying to up our grain consumption. I have been making a lot of quinoa...
• What can I do with the green portion of leeks?
• While shopping today I found tins of smoked anchovies. Can anyone help with...
• I have a question about step 6 on the recipe "Cuban Adobo Pork Shoulder" from...
• Just about to enter latest contest, but can´t find the upload button for my...
• Greetings everyone. I notice that folks often give a list of ingredients and...
• I am trying to send a care package to a friend who loves oatmeal raisin...
• how to make balloon poori and masala?
• Newbie question-- I'm making the St Claire chicken for dinner tonight. I'm...
• learn to prepare sadya, an entire meal served on a whole banana leaf, which...
• Can I stop & restart the cooking down process of apple butter if refrigerated...
• substitute for parchment paper????
• What exactly does the cola do? I've seen several similar recipes, but I can't...
• mandoline sliced potatoes
• I had a reading failure, embarrassing. I opened the jar of Meyer lemons I was...
• I'm trying to cite for someone where I found my recipe inspiration, but I...
• Am loving the new site. I miss the term Foodpickle a lot. I have...
• Where on this site may i suggest a recipe for the Genious Recipe feature
• Can you pickle beans
• Need suggestions for spaghetti squash! It seems so promising...
• I'm going to be in San Francisco this weekend, and would like to experience an...
• When cooking fresh cranberry shell beans, is there a way to set the color so...
• So there is a spaghetti like pasta dish, possibly a recipe with Bucantini...
• I am baking a 6 layer naked carrot cake. I want it to look beautiful, and for...
• Is a "bain marie" a type of water bath? May you describe this step?
• I am trying to find a recipe like my grandma used to make - a smooth...
• Vegan ideas preferred.
• What foods cut down on bloating
• I have a question about the ingredient "fresh mint, chopped" on the recipe...
• I have several large beef and one pork roasts in my freezer and some free time...
• I just took this fantastic butchering class and came home with about 40 lbs...
• Happy Thanksgiving all. Quick question: making an apple tart for dessert....
• I'm in charge of a dessert spread for a holiday party in which guests will be...
• I have a question about step 6 on the recipe "Chicken and Dumplings" from Sue...
• I have a question about the ingredient "1 tablespoon regular molasses" on the...
• Dear Editors of Food52, Would you be able to explore working with the chef to...
• I am making a ground chicken with chilis, lime and ginger.
• The wine arrived, the books arrived, and today the lovely good cookie spatulas...
• Here's the squash with some leaves. It is about ten inches long.
• I've got bulks of black sesame seeds that need sorting before use. The debris...
• Oscar Party Goodness
• Q: I need a good beet recipe. Have any good ideas?
• Had it sliced with pan roasted carrots and shallots last night. Everyday Food...
• I'm making stock from the turkey carcass. Freezer space is at a premium (all I...
• I need a good recipe and something to do with the leftovers
• how do you make quick chips?
• I'm making a cake this weekend and would like to substitute cake flour for all...
• How do I make cakes
• I have a question about the recipe "Potato Leek Au Gratin" from AlexisC.
• I tried to respond to foodpickle via DM. But since they don't follow me, it's...
• Does anyone have a basic bread recipe that doesn't make 10 loaves of bread,...
• from @ModernVintageDC: What's your favorite brand of non-stick pan?...
• Will my soup be ruined? Should I add more half and half at the end? It takes...
• I think it's a custard?
• The photos show the garlic unpeeled, but the recipe calls for them to be...
• can you freeze this rather than can it?
• to eat?
• If I am making a small test batch (yes, more cookies) what can I substitute...
• i have a very tasty cherry/grape tomato plant that was given to me. i don't...
• I know there are GF yellow cake recipes, but I know for sure that this cake it...
• For personal need & 4 friends I need some recipes to make cheeses & butters. I...
• I just made caramel & it broke as the temp increased. How do you know how...
• I entered the recipe for the last contest which is under testing right now,...
• How do you make yellow pickle (piccalilli)
• How to do own bread gluten free
• is there any way to make duck confit that won't end up with my oven covered in...
• It's a friend's birthday next week, and we're making her favorite: pumpkin...
• Are there any workarounds? I'd really like to start posting recipes again....
• I'm new to 52 and keep forgetting, Isn't today, Wed., the day we would see the...
• Basically, I'm worried my pork butt/shoulder won't have enough fat on it when...
• cinnamon rolls
• went on a hike today at near by mountain forest hoping to clear my mind...
• I'm sick and I need to bring a salad type thing to my sister's potluck. I...
• Last night I was blanching kale from my garden and accidentally threw in a...
• Would be great to get the stock started while I run to get potatoes for pickle...
• @EatingNiagara @foodsnark @Food52Hotline Yes! I Googled "cooked cucumbers" to...
• Thanks to those who weighed on on how to cook the venison steaks. Your...
• I just moved to Houston, where roaches are a thing (eek!). I was hoping...
• I'm cooking breakfast for about 30 people and I would like to make an egg...
• I have a question about the ingredient "sour milk" on the recipe "Chocolate...
• Put them in flour, mixed in cake batter, they still sunk to the bottom. What...
• Any suggestions on good wines to use in recipes? White for Chix/Fish and Red...
• Really hope I won't be thrown out of food pickle for asking too many...
• I have a question about step 3 on the recipe "Zesty Herbed Chicken Broth" from...