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• I was given several very delicious doughnuts (crullers from Daily Provisions),...
• Can it really be right that this only keeps for 3 days? Sounds very short when...
• Probably not super viable, but could I top the succotash with a few corn...
• I am sure there is a way to add sourdough starter to this- but I don’t know if...
• I like freshness in spices and use mostly whole, grinding when and as needed....
• I want to make this for my daughter who loves chick peas and beets but doesn’t...
• To yeast or not to yeast?
• I made this recipe yesterday and refrigerated overnight so I could skim the...
• Would it be an idea to have separate categories for weekday breakfasts (say up...
• What do I do with the rest of the water?
• what's the best kedigree recipe
• I bought a ball of Barrata for making Caprese, but found it's way too gloopy...
• Add to pasta? Is it a side on it's own? Some recipes with this as an...
• We’re vegetarian, not vegan. My kids are not fans of cashew cream and raw...
• Is this meant to be a side? Serve with bread? Does it need some acid to cut...
• Do is the preserved lemon zest swappable for fresh lemon zest? Why are...
• ...ost freeze stir method
• I have curtailed my sugar intake drastically but enjoying fruit immensely. I...
• I keep fruit that we will use during the week - bananas, lemons & limes,...
• Hi there. In this recipe it calls for pieces. Does 1 piece tomato equal one...
• Do I need to marinade these ribs in the dry rub before baking them?
• Research seems to indicate that sugar in addition to increasing risk of...
• I’ve made ricotta, cream cheese, mascarpone, etc, filled cheese blintzes. They...
• I made a ton of homemade yogurt (full fat) and need to use it up. Would this...
• Is there a substitute for the 2 whole eggs? Can you just use 4 egg whites for...
• Sounds delish! I scored a beautiful burrata. But no pecorino anywhere nearby....
• The chives for the chive-caper sauce aren’t in the ingredient list. How much...
• I tried ordering cake flour in my Walmart order this morning but they were...
• Any suggestions for a substitute for the ras el hanout? Cannot find it on my...
• Could i sub Neufchatel for the butter??
• to preserve for year-long shelf stable
• Would this cake freeze well?
• Are you supposed to puree this at any point are are you really stirring chunks...
• How to add a link to your previous Recipe in your content
• Where does one find kneebone? Would you find that at an Asian grocery store...
• It is listed in the title. However, at the end of the cake recipe it is stated...
• Hello! I just made this recipe, and it is delicious! Definitely a keeper. I do...
• I realize this recipe has been out there for a while, but I’d love to preserve...
• Im making a chocolate mirror glaze and and added the gelatin along with the...
• I just bought a pretty big jicama when I saw it unexpectedly in a regular...
• This all sounds kind of wonderfully easy, but...dried shitake has grit in it,...
• Should liquid ingredients, ie; eggs, etc. be added to the heavy cream after it...
• Was thinking of making this for a customer order but now the cake has turned...
• I needed 2 cups of flour or 284 grams. I used the scale and measured 284 g....
• How bad of a fail will my cake be w/o the baking powder I forgot to add? I...
• i'm in love with these cookies and they're so easy to make. i think they would...
• The pink lemons I've bought in the past are very small, like Persian limes, so...
• I would love to know how these would be tweaked for elevation 6035 ft...
• I'd like to take a cake recipe (this one -...
• Looking for suggestions how to use culantro (not a typo, it is a different...
• Having fresh herbs on hand to brighten up a dish can be a real game...
• Ice cream cones, cakes, or sandwiches? No-bake cheesecakes, brownies, or bars?...
• So I was trying to make a pancake, using 1 Banana, 2 eggs, and 200ml of milk,...
• Wasn't paying attention and bought thin sliced chicken. It's really pretty...
• Do you cook the tomatillos in the same pan as the chicken, in step 4? How do...
• this cake pan looks like it’s aluminum, and i know my tube pan is. how are you...
• Hello! So this was definitely the best pineapple upside down cake I’ve ever...
• OK, I'm an idiot and forgot about a pot of (vegetarian) greens on the stove....
• What ingredients would I need to skip in the Bolognese if I’m adding my own...
• How many mini bread pans or muffins could I use? What temp and for how long...
• I have a question about the ingredient "Soy pulp Okara" on the recipe "Soy...
• I've heard the Swiss sometimes add wine to pesto sauce to bring out the...
• Would almond flour or tigernut flour work instead of wheat flour?
• The recipe calls for 1+1/2 cup of sugar and i want to know the best ratio to...
• coconut Tres Leche: One of the ingredients, sweetened condensed milk is...
• I’m making Lazy Mary’s Improved Lemon Tart. It calls for a 9” tart pan. I want...
• How on earth do you do the timing for this? Can you feed the starter the...
• Will these still turn out soft and pillowy if I refrigerate them overnight?...
• My registry is currently live and I am not ready for it to be live yet. How do...
• One of the nonstick pans got stained with bacon grease on the outside when I...
• When I took the tart out this morning after refrigerating over night, there...
• Time after refrigerator before I shape
• Will this recipe fit on a quarter sheet pan? Thanks
• After mixing arrow root, rice flour, corn starch, coconut flour and baking...
• What spices can I use to make beef mince stuffed capsicums tasty as I can't...
• The recipe says 3/4 cup butter (85 gr) but one stick of butter is 1/2 cup so...
• Would using brown butter add to or muddy the flavors?
• Since the butter Gets melted into the water, could you use oil instead?
• Hi there, is the initial 8 hour refrigeration necessary or can the dough be...
• Wonder if this recipe would work with a plant based butter and milk?
• If you’ll be cooking or baking (or both!) for a Mother’s Day brunch this year,...
• If I didn’t have macadamia nuts but I have macadamia milk, can I substitute...
• I'm looking to make this for a party, so I'd like to switch the size from the...
• I chilled in the fridge for 8 hrs and they fell apart in the oil.
• Why not Bob's Red Mill Almond Flour? What about Trader Joe's Almond Flour? It...
• Is it possible to post or send the original cake recipe? [email protected]
• Recipes for some one on a low sodium diet that can not eat onions and garlic
• The recipe calls for 1/2 teaspoon each of chili powder and ground cumin but in...
• Sorr to see nocomments or replies accepted. Repairs to software? ETA of full...
• If you're anything like us, you don't just want to bake a pie—you want to bake...
• Can I use lactate as a lactose-free substitution instead of the cream? My...
• Baking with kids can result in a joyous and fun afternoon, sure—but usually...
• Comment away! Thanks so much for your patience.
• I couldn’t find instant coconut pudding so bought the cook and serve pudding...
• What is the best way to sub Lemon verbena w Lemon Myrtle in this recipe? I...
• My loaf is really flat. I seem to always have poor results with a long proof...
• The ingredients list is incomplete and the directions are not clear - the oven...
• I've had the Kaiko pasta pot...
• The recipe is from Tartine's cookbook for chocolate pudding. I am thinking of...
• Can the listed quantity of 20 Tablespoons peanut butter be accurate? That’s...
• I have some english muffins that I received as a gift and I'd like to use them...
• Summery salads? Leftovers made new? We'd love to know the dinners you turn to...
• You mention a baking/pizza stone at the beginning of the recipe, but I didn’t...
• I've been asked to make a S'mores inspired cake. Chocolate cake is the...
• Whether you turn to classics or get creative mixing your own concoctions, what...
• Is there a nutritional breakdown of this recipe? When entered in to My Fitness...
• Would you be able to do the zucchini in vinegar ahead of time? Maybe in the...
• I’m making banana nut muffins & the double recipe calls for 1 &1/2 C sugar. I...
• Recipe calls for 3-1/2 hrs of bulk fermentation, and describes turning the...
• Time has never been my friend... and I've been thinking of making this recipe...
• There were a number of recipes I loved from the Food52 Holiday App that is no...
• Made a big quiche but doubled the milk and eggs by accident so I have 3 c 2%...
• Juicy watermelon slices? Carefully composed sandwiches? We'd love to know what...
• What advice would you give someone growing veggies in a small outdoor space?...
• Plants of all kinds can do wonders for interior spaces—but of course, some are...
• I am making eggplant parmigiana today and am trying to decide whether I should...
• In step 2 it says to add crushed tomatoes, but it does not list them in the...
• Please look for the gluten-free symbol when getting this soy sauce as...
• Would this be able to be served at a picnic? More of a "room" temp question.
• Hi! I’m excited to try this recipe, thank you! Do you make your own caramel...
• How long does the cake have to cool before I can unmold it? Can I put it in...
• Can I do this all in my food processor- I don’t have a blender. Will the cream...
• If you'll be with the dad you're celebrating this Father's Day, what's on the...
• Planned a surprise 85th Birthday party the end of this month on the same...
• A friend of mine gave me some elderberry and mango fruit powders, but I...
• Ok so I prepped the whole thing and just carved the fish only to realize I...
• After a long weekend—and (we hope!) a whole lot of cooking and eating—you may...
• Hi, I’m really curious to try this recipe. I saw that some pound cake recipes...
• I would love to make them as cupcakes, should I make any adjustments?
• In the video, Erin uses 400g bread flour, 200g AP flour and 1 stick of butter....
• There’s no way I’d be able to use all of it in two days and it sounds too...
• I liked the multiple flavors of this soup. But I did have a problem with...
• I'm a little nervous to make the buns and steam them, since I've never done...
• I'm planning to make this for my daughter's 16th birthday later this week and...
• Hi, I love this recipe and was wondering about making it for a friend who is...
• A long weekend is upon us, and we're so looking forward to some time spent in...
• This is the recipe:...
• im making steaks, i made a marinade, left em overnight for 2 days in the...
• I spent yesterday smoking a 5 lb brisket in my PK Grill using the snake method...
• i only have granulated and brown sugar on hand. what should i do? i've...
• Looking for a recipe to make a sort of black bean/cheese/pepper/cornbread in a...
• Based on the photos I'm concluding this recipe used Israeli couscous and not...
• Do you keep your pantry in tiptop shape, or simply make an effort to avoid...
• I would just try it but I’m double batching it for use in two parties 48 and...
• Whether it's a big backyard or a small city balcony, we'd love to hear about...
• For the nuts would just plain Frank’s hot sauce work instead of the Buffalo...
• I recently got into making meatballs (turkey meatballs, specifically) and it...
• If yes, should I process it to a finer texture?
• Hello! Over the weekend I'm going to make Pizza using the Overnight dough from...
• It's hard for us to think of a dessert we don't like—love, even. Sadly though,...
• Grilling season is officially here (did you catch these recipes for Genius...
• Hi F52! I recently moved to Austin and would love to start or join a cookbook...
• has anyone used graham cracker crumbs instead of ritz crackers
• I'm curious if I could put this in a traditional ice cream maker and churn it?
• The flavor of this is phenomenal but when I reheat it it is grainy, even with...
• I don’t see the amount of quinoa listed under the ingredients. How much quinoa?
• What are the tried-and-true dinners you whip up when you're short on time (or...
• If you're anything like us, you can't get enough of fruit pies (and want to...
• I have a 1-month-old sourdough starter. At this stage I keep it in the fridge...
• Hi! I hope somebody can help me with this! I love the texture of good moist...
• When I am making ravioli there is always left over pasta dough. Can I re-roll...
• If so do you know how much I’d need?
• Both this recipe and your Sourdough Bread with AP flour call for 9 grams of...
• I've had 2 disastrous experiencing freezing fresh pasta. I froze it in air...
• a few of my lemons might not have been too ripe
• I’m wondering if the fresh salmon is supposed to be cooked already?
• I have a family recipe that calls for Baki g a pound cake in a cold oven for...
• I love this recipe, but have only made it and served it from home. I...
• How can i replace beef broth in poutine? And can i use mozzarella instead of...
• Or ripe?
• I have made this recipe using boneless lamb a few times now now and it’s...
• Can't find any rec for a whitefish chowder with cream or milk base, potatoes,...
• We recently shared a roundup of smart (Genius, even) and simple starters that...
• I was going to make this recipe for a crostata, which calls for 1/2 cup creme...
• I'm a crazy baker. I mix spelt bran, whole grain spelt flour, 6 grain and...
• Peach tarts (https://food52.com/recipes/14217-peach-tart), blackberry galettes...
• I soaked a chia seeds in a almond milk overnight in refrigerator and seeds...
• These came out like a thick fudge sauce. A wonderful flavor, but not brownies....
• I made falafel from scratch and only cooked part of it, thinking I’d make the...
• The cookbook this recipe was shared from, My Bombay Kitchen, says to preheat...
• No matter the size or type (balcony, backyard, the list goes on) we're curious...
• I need not be alcohol
• This sounds like a terrific spring/summer picnic dish. Will this be fine...
• The recipe calls for one cup chopped chocolate bars or chips but doesn’t...
• It's hard to top cooking and eating outside on a warm night—and if you're...
• Hi, I'm unable to find Massaman paste, any chance I could use red curry paste,...
• I’m assuming the recipe calls for fresh currants since fresh blackberries are...
• So, I am trying to make the Juniors Key Lime Mousse Cheesecake from the...
• Alternately - would it be better to add crushed raspberries, rather than...
• Im looking for something to help steam my oven for bread making. something...
• Hi there, would it be alright to substitute the ricotta with sour cream?
• Can I freeze excess rhubarb curd? I am planning on making a 3x batch and I am...
• I can’t cook outside because all of pooping smell is coming to our property...
• What are the tried-and-true lunches that get you through a busy week? Share...
• When it comes to keeping insects away from the garden without harsh chemicals,...
• There’s nothing better than eating outdoors on a beautiful day, but sometimes...
• When trying to sort a page of recipes (such as food52.com/recipes/dinner) it...
• I initially posted this under comments instead of questions.
• I've been gf for awhile and seriously miss doughnuts, anyone have any recipes...
• I want to serve this to 8. Do I really need 4 times the yogurt called for in...