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• I am making the Three Cities of Spain cheesecake
• Hi - it is unclear based on ingredients if I use all the Levain in the recipe...
• Is it possible to proof overnight in the fridge after shaping? Also noticed a...
• I found the perfect sized leg of lamb for 2 people at the butcher - bone in,...
• What effect, if any, does substituting butter for oil in a quick bread recipe...
• I heated the milk to almost boiling then added lemon juice by incremental...
• Does anyone have a recommendation for an immersion blender with built-in...
• You asked for 2 TB of cloves of garlic, minced. Is that 2 cloves minced or 2...
• Is there a way to reduce the sugar in this recipe?
• Or just go from freezer to oven with extra time?
• Thanks!
• What do you do with the champagne vinegar?
• I've offered to bring a meal each week to my brother and sister-in-law, who...
• This was the Depression era Dump Cake. I think the Food52 version just adds...
• Are these chicken balls cooked in the sauce or in the oven baked or do you...
• Not sure how important proportion is but what I think is medium sized may be...
• Will a brandy infused fruit cake be ok to eat this time next year if it’s...
• I make sushi but I haven't made it inside out until now. I really like it...
• I started with sausage neck bones and seared with olive oil and salt and...
• I’ve been making banana bread every week for about three months now and when...
• I was wondering if I can substitute semisweet chocolate chips and reduce the...
• I was making tiramisu and this is my 2nd time following the same recipe...
• Is there a good tasting red enchilada sauce? I’ve never found one, please...
• There’s sounds amazing. My only concern is that there is too much liquid in...
• I have done this with a preheated dutch oven, but never a cold one. Just want...
• Did anyone add nuts, specifically chopped pecans, to their recipe? I think a...
• How high a temperature can you use with egg wash? Can you use an egg wash at...
• I tried making homemade ricotta today. I used 4 cups of whole milk...
• Hey all! I’m hoping to make some beef and cheddar sausages but I don’t want to...
• Making meals for others during covid
• I made 3 choc cakes with real choc. all were excellent. i just made a choc...
• I’ve made this recipe 5 times. The first time was a flop. The 2nd and 3rd...
• Which plantains does this stew use? Yellow or green?
• Hi, Have you tried making this with tahini instead of peanut butter? If so,...
• I'm making an asian inspired burger recipe and the sauce asks for white miso...
• Do I need to use aniseed and lemon? Can I use Orange zest instead?
• What dish are you known for (your most requested!) and/or what's your go-to...
• My app was acting wonky so I (foolishly) deleted with intent to reinstall. I...
• I love your recipes. I have downloaded many. I bought your stove top smoker...
• I've never seen water in a cake recipe. Can I sub applesauce or milk? Also can...
• indented 50 kgs of Mushroom for a vvip function for next day to make chicken...
• A friend of mine and I are developing a recipe for a chocolate chip cookie...
• My wife has the recipe for her grandmothers 7 minute frosting, however when...
• If so what ingredients might be good to add...onion etc? Also would I use...
• I would like to make some cookies with mint chips in them, but I cannot find...
• I am soaking dry white kidney beans to cook in my slow cooker. I know red...
• Hi Sarah, my loaves have been coming out well risen and delicious, but the one...
• I picture myself preferring chopped peppers to whole when I’m eating. Excited...
• I didn’t see instructions for pickling the red onions; just the ingredients....
• Could you suggest some vegetarian appetizers to go with this pie over coffee?
• These potatoes are to include in meals for a sick relative. Thanks!
• A family member doesn't like sour cream or yogurt. Is the taste of sour cream...
• Hi, my custard didn’t set even after sitting overnight in the refrigerator, so...
• I’ve used Rancho Gordo’s beans for years. Steve says not to salt until the...
• CAN I THEN ELIMINATE THE OIL? Thank you.
• So far Google hasnt come up with any useful information on this... Id like to...
• How can I make this into baguette's?
• Wow! First time since pandemic started. A fluke or part of return to normal?...
• My! My! I went to the contest rules to "refresh" myself on the terms and what...
• My pastry dough was very runny before putting into piping bag. I ended up...
• Will doing this adversely affect my results?
• Have frozen the layers. Recipe suggests freezing briefly before frosting....
• Hello ~ just wondering why there was a cutting board used ~ is it a culinary...
• How would this cake be for the cake-part of the Boston Cream pie? It would...
• i wanted to suggest a new feature for food52, SIDE BY SIDE recipes on one...
• Need help with recipe directions, please
• Wood? Stainless Steel? Marble? ???
• I have had 2 3 pound beef briskets in the oven on 225f for 4 hrs and cant get...
• Have you tried adding any other vegetables to this dish? I'm a vegetable freak...
• Dear fellow culinary conspirators, I planned to serve a mess of slow cooked...
• Rotel, expired May 13, 2018! Use or not?
• Has anyone tried this with the inclusion of raisins in the form of a paste? I...
• I tried to shape the dough into a ball but the dough look like a blob, no...
• Could one prepare the dough, square it fold it, then wrap it in plastic wrap...
• Any advice on making this ahead of time and reheating?
• When I do brownies, I get hard overdone sides and bottom; the middles are ok....
• The mayonaise, mustard, and lemon juice are listed twice. It looks delicious....
• I'm planning on serving this delicious-looking dish tomorrow. What bread would...
• I was getting ready to bake a cake and took some eggs out of the fridge to...
• Thought I had sour cream unfortunately I dont and I dont have time to run to...
• How many ounces are in "2 bunches" of soba noodle?
• I have always believed a tablespoon to be around 14/15g, however in the...
• I'm making a mulberry pie for the first time and wondered if I should add...
• I'm new to hobby baking, so pardon my ignorance but I was thrown off by the...
• I bought a nectarines and it set on the counter for two days and still hard.
• I’m making erins chocolate chip banana bread and I want to make the chocolate...
• I will be holding a book launch party for a book I am writing about herb, but...
• I have ground beef with an expiry date that's 4 days from today. I want to...
• It says to add the cream to the caramel sauce, but none is listed in the...
• I made some delicious mussels (wine based broth) and have extra broth...
• I made Crema Catalana recently (like Creme Brulee but made with egg yolks and...
• I'm going to make a cauliflower casserole and I was wondering what would...
• I want to make this cake, however, I'm a "plain" flavor fan and particularly...
• I am new to sourdough... If I fed my sourdough starter in the morning and it...
• Neither of the pictures seem to bear any resemblance to the description of how...
• The bagels were delicious and quite easy. I made 6 but we are just 2. I had to...
• Couldnt find fresh basil last time I was at the store. I'm making a recipe...
• Would like to do some prep at home.. we do have small kitchen with stove...
• I have 1-1/2 lbs of bone-in short ribs. It doesn’t look like enough meat for...
• How to delete account?
• I've tried multiple recipes now, following them precisely. My mixture is...
• I’m smoking a 10lb brisket on my new Webber kettle, I bought charcoal rails...
• the chili oil recipe says to add the chili flakes to the saucepan along with...
• My cheese sauce for scalloped potatoes "breaks", or separates during baking....
• We just find it easier to soak the big pot after dinner and wash it in the...
• I haven't bought shrimp since I read about the prevalence of slavery- and even...
• Is it possible to use Italian eggplant instead of Japanese eggplant?
• Is there a substitute for the powder? If so, what is it?
• Hello friends! I am going to Lima for a couple days for work and will have a...
• I'm buying a copper pan. Would you recommend tin-lined or stainless...
• I have a lot of unsweetened baking chocolate. What's the correct ratio of...
• Hi, using this recipe what inch cake will this cover? (Crumb coat and final...
• Starter was very active 2nd day. Not so active now. Do I wait for lots more...
• I have leftover takeout: Chinese style stir fry green beans. Any way to...
• What is the difference between olive oil, EVOO, and refined olive oil.
• How much of each? The ingredient list is not the same as in the directions....
• After adding the orzo, do you cook with the lid on or off?
• I see chorizo listed as an ingredient but no instructions on when to add...
• Hi! I just made this cake and I haven't tried it yet, but looks amazingly...
• I’m confused on the instructions to pipe over the traces circle, then...
• I got a bunch of lovely mini turnips from my CSA, but have not the faintest...
• The serving size on this recipe is only for 1 person, if I’m making it for 3...
• I am making broccoli soup and the recipe calls for 6cups. Does that mean I put...
• Hi, could this is cooked on the stove without using the oven? I don’t have a...
• All I have on hand is skinless cod fillets. And right now there is a...
• This mystery is driving me crazy... I accidentally received someone else’s...
• Just making this cake, after 40 min center still wet. I reviewed ingredients,...
• I know celeriac is not the most beautiful veg, but should it look like this...
• Instructions from Staub say not to.
• If I only have boneless skinless chicken breast, or bone-in skin-on chicken...
• Does any hint of olive flavor come through that is off putting?
• I soaked my chickpeas for about 24 hours. I was hoping to make falafel, but...
• Hi there! I don’t think I see mention of the Aleppo (or pepper flakes) in the...
• Since I can't eat a whole pound cake and don't want to freeze leftovers, I'm...
• I have a question about the ingredient "red fresno chiles, coarsely chopped"...
• I use pastry pride as my frosting (whipped topping) when making cakes but I...
• I added buttermilk (cold) after I removed the beans from the heat, stirred,...
• I have a Rye starter and it has a lot of bubbles, grows as expected doubling...
• Please identify the brand and size pan Amanda used in her steak video.
• Can you use vegan butter instead of canola oil (or whatever is supposed to be...
• Does this recipe require steam for baking? Do I need a spray bottle/water...
• I've lost many recipes, and am hoping the community can help me regain them,...
• This red sauce recipe says cut onion in half, cook in oil for four minutes...
• 3c flour -6T. +6T cornstarch, then sifted= cake flour for Buttermilk pound...
• I make yogurt based cheese balls (from Labneh) and I know that they should be...
• I LOVE this salad. The dressing is incredible. However, I'm having trouble...
• If I soak my cased Polish or Swedish sausage in some liquid smoke will it...
• I want to divide this to make two loaves. At what point should I do that?
• I am making a pumpkin pie
• Just started making these and they are so soft that they just fall apart when...
• can I substitute whole wheat flour for plain flour and wheat germ? I don't...
• Hello! I bought a whole chicken from the grocery store, and it has some...
• We’ve made this bernaise recipe every Christmas Eve for decades. We’re...
• Learning how to cook
• I want to make this but my Hubby can't have Whole Wheat Flour. Hoping for...
• Can I use instant yeast instead of active dry and skip step one? Add the...
• Hi, I think some of the ingredients are missing from the recipe, I can't see...
• I'm using a recipe that calls for Kosher salt. I'm also supposed to sift it...
• And now that Im here: no problem if I want to add more matcha?
• I would like to make a few pies and freeze them for later
• The dough was kinda wet and I was a little worried about making too thick, how...
• Would anyone know the nutritional content for this dish?
• garlic is in the instructions but not in the listed ingredients
• I was thinking for making one of these chicken dishes for a group of about...
• Emma, I followed your recipe to the letter (am not in a high altitude...
• Do I need to refrigerate the jar after opening? Or can it live in the pantry?
• I have 19 minutes after the final fold and the dough is still quite sticky,...
• Whenever I add food colouring to frosting it turns bitter, especially the deep...
• Do you think substituting other bell peppers would make for a similar...
• The broth calls for 1lb and the meatballs call for 2lbs from the peeled broth...
• I found a recipe online for a Slow Cooker Chicken Parmesan and rice. I have...
• I made rainbow cookie cupcakes yesterday using only almond extract. They...
• I have a number of recipes that include anchovies--they're there for the umami...
• Hey there! Does anyone have a good meat thermometer recommendation -- the kind...
• And can you supply a recipe?
• What are rockets
• All I have on hand right now are boneless, skinless thighs. Would that still...
• I want to make pizza but the problem is I am out of all purpose/self rising...
• My mom is on a strict FODMAP diet because of IBS and she can't eat any kind of...
• There are so many gluten free flour blends out there; which one would be best
• What is one new flavor of macarons you tried during quarantine? Mine is lemon...
• Does an opened jar of pickles ever go bad?
• How do you shape a cookie log with parchment paper? I was making Samin...
• Spanish or Mexican?
• I want to try a recipe for our upcoming family vacation that calls for ground...
• I bought some green chili powder to make the chili in the Zingermans cookbook...
• I was cooking a pasta dish with some cheese when I added some greens it pulled...
• The meals build beautifully on one another and the food is gorgeous but it...
• I just mixed the ingredients for this cookie, and what is in the bowl looks...
• This comes from my husband who moved to Richmond, VA, when we married in...
• The ingredients were: mustard powder, honey, apple cider vinegar, light brown...
• Its made of orange juice, olive oil, - almond flour- no butter. Too big for my...
• I once had halibut in a restaurant that I've never forgotten, and would love...
• I used grade A pasteurized milk from the grocery store, followed the recipe...
• I accidentally made extra bechamel while making mac and cheese and it was...
• Hi. Just thought I’d share something I recently figured out. I love cooking my...
• because of the shallowness, boiling baking soda and water would be difficult....
• So this was the first loaf of sourdough that I consider successful after three...
• I’ve measured dry ingredients by weight. This recipe calls for 13 1/2 oz of...
• Hello! I made 2 9” rounds of chocolate cake. They’re very soft, moist, and...