Sitemap / Hotline Questions

• I recently had a chocolate chip muffin at a coffee shop that tasted like a...
• We had Chinese takeout last night and have 2 containers of rice left over......
• Got a little carried away at the U-pick this weekend. I've given several away...
• So I want to make another buche de noel for Christmas, and a friend...
• I'm thinking of making cioppino for a dinner party this weekend and was trying...
• I have a question about the ingredient "sweet blue cheese" on the recipe...
• I am making Braised Moroccan Chicken and Olives By Sonali aka the Foodie...
• my boyfriend and i picked up a bottle of silver whiskey (made from oats). we...
• I want to grill my turkey on my Weber charcoal grill. It will be wet brined...
• why are these called biscuits? they look like scones. the recipe's like a...
• we are going out to dinner tomorrow nite, but coming back hoe for dessert and...
• What is carob?
• I am stumped regarding my Easter Supper plans. I've a nice pork loin roast...
• I would like to use this for a cooking event I am doing soon at my home
• I overcooked some honey garlic chicken breasts and now they're super-dry.Any...
• I'm meeting a friend next week - just for the day - she will be in NYC from...
• Best source of protein from a nut
• Is anyone else finding it distracting to have handsome Brad Pitt gazing at us...
• I've made a batch of sloe jelly for the first time, it looks good and has set...
• I have several family members that are allergic to anything in the allium...
• Got inspired to use my pressure cooker but the gasket looks dry and unsafe....
• I need your opinion guys. What can I do now? Which features should I use in...
• First time I have ever been instructed to boil the walnut for three minutes,...
• I'm making gnocchi for 12 people for our annual holiday gathering. How far in...
• Is anyone else seeing a large photograph of a person about 5 pickles down?
• And, although this may be viewed as an unreasonable restriction given the...
• i sometimes find my crisps or cobblers turn out soupy. any sure-fire way of...
• I cook vegetarian a lot of the time, but am suddenly drawing a blank on what I...
• FAQs
• How many? Is it rude to order just 2 and save room for dessert? Do you order...
• Ingredients are baked ham, pepperoni, cooked sausage, basket cheese and eggs....
• Is the gold chain gold plated or real gold? Also, can the whisk be removed...
• Can I substitute a drier chevre for cream cheese in a savory pie crust?
• Q: I made Pesto for the first time tonight in my cuisinart. Why did it turn...
• I'm planning a trip to Boston in late September and I will have just proposed...
• Any suggestions on a reliable, traditional, homestyle Korean cookbook? Thanks!
• How can I attach a photo. I'm using an iPhone3Gs? I tried to open where it...
• These look wonderful and I want to make them and send them to friends. Do you...
• Chicken pesto pizza
• I always do the '1 tbsp white vinegar per 1 cup milk' buttermilk...
• I have a 1/2 pork loin (2.5 pounds or so) that I would like to make for 4...
• WOULD A CAST IRON PAN w ITH SOUP POT OVER IT BE BETTER. In otherwords any...
• I had a chef in culinary school years ago who had one. I have broken my share...
• I just answered a Hotline question, and timed the response at 10 seconds....
• is the metal Solid or just coated/painted?
• Leaving tomorrow for DC. Where should we take our 10 year old daughter on...
• I have a question about the ingredient "organic blueberry yogurt (I used Oikos...
• I have a question about the recipe "Paperino v Pierino; Duck Ragu and...
• I'm trying to plan a cooking class and wine tasting for an American couple....
• We have some friends coming for dinner this weekend and I am planning to serve...
• Ingredients are plum tomatoes, balsamic vinegar, olive oil and seasonings.
• It was a layered chocolate dessert. Looked like chocolate crepes. Searched all...
• any recommended recipes for pupusas and/or curtido?
• Can I freeze them before dredging in Panko and cook up later?
• My swiss meringue buttercream is grainy. I'm guessing this is because I...
• Does anyone else feel like I do; when you ask a question on here that some...
• Freak storm hit today and power went out at 9am. Still out 7 hours later....
• A kind soul recently gave me a fresh-caught and stunningly gorgeous whole...
• I have a question about step 7 on the recipe "Crusty Dinner Rolls" from...
• I'm thinking of doing a turkey meatloaf tonight. Has anyone tried combining...
• I have a question about step 1 on the recipe "Curried Beef and Red Lentil...
• I have a question about step 1 on the recipe "Celli Ripieni (Grape jam...
• I love all the different articles featured on the site. I am surprised,...
• Is polenta good for you?
• Made Dorie Greenspan's World Peace/Korova cookies. Have made them many times...
• Is anyone else still showing zero views on their recipes even when people...
• I've read about black walnuts but never had an opportunity to cook with them....
• i bought them an hour ago, but turns out i won't be able to cook them until...
• Could I complete the the first part of the recipe and then four hours later,...
• desperate to bake something utterly delicious and indulgent for mother's day,...
• Crock pot and casserole
• Can you freeze ginger so it will keep better? A friend told me this recently...
• I have some parsnips, actually 2. I don't want to waste them. Can they be...
• I would love to make spice jars of mixes that were ready to go! If I mixed...
• Need to make delicious cheese sauce any recipe suggestions?
• We love FOOD 52. We live on a Farm in Sebastopol, CA. Our place is made for...
• I love walnut, hazelnut and pistachio vinaigrettes but the Roland nut oils are...
• Will it be okay to eat or should I toss it? It was the last of the rice....
• I would love some suggestions for your best bars, interesting cookies, small...
• I have a question about the recipe "Leg of Lamb with Mint Sauce and Roasted...
• Slow cooker vs. dutch oven. dutch oven made of metal vs. enamel vs....
• Trying to conquer my fear of pie crust and having some trouble. Whenever I try...
• what is the food science explanation for the way pasta is mixed? why make a...
• I have a question about the ingredient "light brown sugar" on the recipe...
• Need ideas for a SIMPLE dinner for friends. I'm tired of going out but don't...
• I just bought many peaches and want to use some of them for something besides...
• I'd be very grateful for any Philly restaurant recommendations for a fancy...
• I received two pounds of sirloin tips from my meat CSA. Because you really...
• There doesn't seem to be a time period specified on the can, other than...
• Is there a simple kitchen chore you really hate? So much so that if the...
• Can I just double all the ingredients?
• Cab I make baked eggs without adding dairy for someone who's allergic? Would...
• How do I cook a whole roast Orange and Honey Chicken for christmas?
• I am planning to make some vegetarian dumplings using ready made gyoza...
• I have a 1.5 lb. tenderloin for 5 people.
• I'm making Smitten Kitchen's Hot Fudge Sundae Cake...
• Making shortbread: looks okay, tastes okay, but not crisp. It's 3 cups AP...
• I want to make a ganache with 6 oz 82% cocoa - any thoughts on how much cream...
• I can't have the sauce be red, since the people eating this are sensitive to...
• I need a new frittatta pan. Anyone have any experience with the double pans...
• virgin coconut oil...great for cooking healthy and a cure to every disease...
• I am pressure cooking chicken, putting everything (bones and all) in a...
• I'm in a side dish rut. I need a vegetable side dish idea to serve alongside...
• I have been asked to make cookies for a fundraiser dinner for a friend of a...
• Could I make this as one big tart in a tart pan?
• It also contains mushrooms, cannellini beans and truffle butter:)
• I am roasting a 7-8 lb. leg of lamb. The recipe calls for roasting a 5 lb. leg...
• What are ham lardons? They are listed in the recipe "Pheasant Potpie" from...
• The "almond milk, 4-1/2 cups" is called out twice, once under "Pantry" and...
• I am considering a raw milk herd share . . . anyone have any thoughts on raw...
• I have a recipe that calls for "2 sweet-scented geranium leaves" (based on my...
• I saw comments on sdbrango in the Cook's Spotlight, but I can't find it on the...
• How do you BBQ a whole chicken
• Looking for a recipe with perhaps honey and balsamic vinegar. And should I...
• It was 52 degrees when I woke up, it's going to be chilly all day (3rd in a...
• I want to take a look at the food, but I'm not sure where to start in terms of...
• I have a question about step 2 on the recipe "Israeli Couscous with Roasted...
• Hi! I am searching for a miniature bleu cheese soufflé recipe.... Does anyone...
• I just bought some ginger root for like no reason at central market yesterday
• Saffron! I'm just starting to use it but am trying to add it very slowly so I...
• I have a question about the ingredient "fresh mint chiffonade" on the recipe...
• nuts a good thing!
• I have a question about step 5 on the recipe "Israeli Couscous with Roasted...
• I want to support your globate and share with others , I can't when I know...
• I have a question about the recipe "Homemade Cranberry Lemon Granola Bars"...
• I can not seem to find a good recipe for jalapino poppers. Any one?
• Elizabeth David recipe for a roasted chicken, finished with flaming brandy...
• Help! I would love to hear from some locals. We don't eat out often so this...
• My dreams have come true! I have been wishing for this, thank you!
• I have some boneless skinless chicken in the freezer that's gotten pretty...
• Sourcing: I have always bought Gulf Shrimp (and have never wanted Asian...
• So I know this is not a food question per say, but it is a question about the...
• I'm looking for a good app to organize recipes that I have favorited online,...
• [email protected]
• Not only that, the cardamom flavor seems to be intensifying over time. It's...
• I made a 1, 2, 3, 4 cake and plan to fill it with lemon curd. Any suggestions...
• Any ideas for gluten free pies and stuffing?
• I do not use self-rising flour. How can I make it I would guess using baking...
• My husband is a successful recovered alcoholic. I need to substitute the...
• Whats the best way to cook squash
• hi Does anyone have an easy parsnip recepie?
• I've never cooked a turnip before...and I have two enormous bunches. Roasting?...
• WHAT ARE THE STEPS AND THE AMOUNT OF TIME NEEDED TO INSURE THAT THE ROAST IS...
• It seems to me I read recently about a quiche-like dish that included torn up...
• Thank you for this! I want to make buttercream roses for cupcakes but am...
• I ruined my entire family perfectly roasted Christmas Turkey! I'm not quite...
• I don't want to attempt cutting the squash whole. I also thought that roasting...
• @bnutritious its a kinda sour-ish spice I got from kalustyans. Got great ideas...
• When using a double boiler, is the water supposed to be touching the bottom of...
• Two years ago we made some orange sugar cookies from a german recipe we found...
• Have you done this before? What dough recipe do you use? I used my standard...
• Bought these orange colored beauties at my local farm, I was told that they...
• I made chocolate macaroons and happened to make a bit too much ganache. what...
• Our soup recipe calls for adding 12 cups of water. But, considering what we've...
• how do I thicken up casserole?
• I did not check the "Please don't email me" box. Thank you. ;o) P.S. I am...
• If I made a pot of mashed potatoes with a tiny (like a few drops) of truffle...
• I'm making pulled pork using a pomegranate molasses barbecue sauce. I'd like...
• I have a question about the recipe "pb winged my baby back to me" from Chuck...
• Does anyone know if it's possible to can cooked meatballs in sauce in the same...
• Hey guys, I'm going to a friend's house tonight to watch the opening ceremony...
• I got some fresh cranberry beans at the farmers market today...I'm looking for...
• was thinking about making cranbury sauce for christmas diner. Is it easy to...
• What's everyone making to celebrate national sandwich day today?
• I want to thank you for producing a wonderful cookbook. I gave them as gifts...
• I have clicked on the judging, scrolled down to the bottom of the comments,...
• If you're doing roast vegetables -- broccoli rabe or brussels Sprouts -- with...
• The recipe had tomato sauce, brown sugar and vinegar, it was delicious and I...
• I'm in my last month of pregnancy! Besides stocking the freezer with zucchini...
• I have a question about step 1 on the recipe "Cream Cheese Cookies" from...
• Thanks.
• I have two brand new commercial adonized Calphalon skillets. One frys...
• You know, I get used to watching Gordon ramsay yelling at people for using...
• . Can you tell me how to cook a turkey crown?
• I cooked my bird according to the Russ Parson’s recipe, and it turned out...
• We enjoyed them in Malpeque Bay, PEI. A small restaurant named The Barn,...
• I turn the oven down, wrap with wet cloth and place baking paper on top so it...
• For the candied pecans in this recipe, is the cocoa one of the "spices?" It's...
• I am a fresh culinary student. I need a nice recipe to cook for our exam. 😟
• What would you think of substituting plain brandy for the Calvados? Or would...
• I'm making my friend Elizabeth's Bourbon balls for my SIL. 8 oz. chopped...
• I joined a local CSA (finally) about 2 months ago, and when I did, I vowed I...
• Something I've wanted to do for a while. But most recipes are so vague.
• Seems like holiday time always involves some epic disaster in my kitchen but a...
• I am planning on doing a low carb tuna "noodle" cassarole with spagetti squash...
• my mother would occasionally prepare "wheatballs" from a packaged mix. they...
• If you were planning to prepare Amanda's Warm Salad with Bacon Dressing...
• I'm going on a canoe exped in a few weeks and want to make mulled wine on a...
• I have ingredients to make chipotle sauce that I like but do not have...
• Trying to find a recipe on behalf of a friend for a checkerboard cake that her...
• I am still having trouble with posting this recipe. Not only does it not...
• Every time I bake a quiche the filling raises and looks great, 15 minutes...
• Hello! Looking for some summer reading suggestions. Doesn't have to be a...
• Does honey come from the same type of honeybee or are there different kinds?
• Can we all download our greatest carving wisdom? Do you start with the...
• I just want to poach some of these for shredding. They aren't all the way...
• I read today that the San Francisco Chronicle is discontinuing it's weekly...
• Dear foodpickle I have kale. Have a good recipe?
• I have a question about step 1 on the recipe "Mexican Hot Chocolate Cupcakes...
• Any suggestions on who/where to send my wonderful French copper pot and pan to...