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• 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...
• So. We have all our ramps ready to pickle tomorrow, and all the ingredients....
• I don't mind reading the whyies about each receipt i pull up. But just one...
• In your opinion, which is better and why: vanilla extract or paste? For...
• 'To make the caramel sauce, heat the whipping cream in a small saucepan, and...
• I made a batch of snickerdoodles and got distracted and took them out of the...
• Bought Yamazaki lid holder but it does NOT hold curved lids (Le Creuset...
• I made cookie dough a week ago and forgot to freeze it, can I still use it? I...
• Hello! I have a beautifully fresh 3 lb pasture raised pork shoulder but it's...
• Can I use it past the expiration date?
• If I wanted to make a batch to use in different things, how do I store...
• Hello! I have a beautifully fresh 3 lb pasture raised pork shoulder but it's...
• I made Ina Garten’s caramelized onion & Fennel scalloped potatoes 4 days ago....
• They stink..l watched the butcher cut them fresh..but man they smell terrible...
• The recipe says “do not use nonstick.” Why is this important? What happens if...
• Bought at our farmers' market. Pasta sauce? Eggs? Cocktail garnish?
• Hi all -- the recipe calls for 11/2 cup hot water. At least, that's how it's...
• I'm not a fan of the "french fried onions.".
• Even the batter was dry! I even weighed the flour waited 36 hours ! The only...
• After purchasing and receiving the beautiful Merpa Stovetop Pressure Cooker...
• Paprika isn't quite what I'm looking for, and I don't like cook'n. I don't...
• Last night I baked soft peanut butter cookies, but after baking them for the...
• The dough has been in refrigerator for 50 hours can I freeze some of the dough...
• Hello chef! I want to make a flavorful chicken breast with a peach chutney...
• This recipe is called Fish tacos with Mango Guacamole, but there is no list of...
• Hi, I have a le creuset enameled dutch oven and when I bought it I was told...
• 6 cups of water to 1 lb of pasta? Isn't that going to leave me with a very...
• Video shows the 4 quart oven, is that to small? I also have the 5 quart tall...
• I’d like to make a savory tart today, but I only have 2% milk. The recipe...
• I'm excited to ramp up and get cooking but do you see any issue with...
• I just left this question as part of my reveiw, not seeing the questions...
• I’m making this tomorrow, but I don’t have a meat injector. I was planning on...
• My husband got excited about making a red curry sauce but it turned out wayyy...
• I love to steam broccoli and other veggies but I hate waiting for my water to...
• Is my banana bread cake cooked? So I baked a banana bread cake that was a...
• I don't have corn syrup, would maple syrup or honey work? If so would it be...
• How can I clean/scrub cast iron off crusted remands of pork roast.
• I expect the cooking time to be a lot longer, but would that be the only...
• Hi Everyone, I would love to seek opinion from you all on what the name of the...
• So I baked a banana bread cake that was a failure, the thing is I cooked it on...
• I have a family recipe for cookies, that I would like to turn into a cake,...
• What is your favorite "Pick up something quick and easy" at the supermarket...
• In the filling prep, there’s a third egg listed in ingredients, but not in the...
• Does anyone have any thoughts about substituting an equal amount of olive oil...
• This question was asked previously but I do not see an answer. Thank you.
• I have everything needed except heavy cream. Can I sub with anything? I have...
• If you don't have Rye Flour and wanted to use wheat or almond flour, would the...
• I’ve left some rhubarb soaking in water overnight. Can I still cook it and...
• Expiration date?
• The video shows a total of 6 cups of oats used but the recipe calls for only...
• I got a cast iron skillet from a friend and I need to season it....
• I have some 46% I could mix in to lower the percentage (12oz 66% to 4oz 46% to...
• Question. I’m going to make two pizzas but I only have one cast iron. If I...
• Make the cookies according to directions and they were very soupy. Wonder if...
• I'm thinking of trying this with beef bottom round - it's much leaner than...
• Looking to make chicken Marbella for my daughters birthday. Our chicken is...
• I’ve read and reread the recipe but don’t see an amount for the rice. I messed...
• I cannot find chocolate disks are larger semi sweet chocolate chips ok
• I was thinking about a Lodge cast iron dutch oven?!
• Food is good...But not great..spices make it come alive
• Can this be frozen?
• Some bags of sesame don't specify and simply say black sesame.
• Hi, I have a steam oven. Can I use the pre-set for rye mix sourdough with 50%...
• I wanted to know how much water one might add to imitate the dilution of...
• Why is there so much liquid (400 g) vs the dry ingredients (300 g)? My dough...
• Baking ideas for using this as an ingredient
• Not listed anywhere in ingredient list; however, included in directions. I...
• Has anyone tried using coconut sugar as a replacement for the 2 cups of...
• Due to shortages, I cannot find bread flour ANYWHERE. If I use all purpose...
• for Persian-ish rice. Please advise. Any direction would be helpful.
• Directions said to cook on 325 for 30 minutes. Using 9 x 13 pan
• I broke an 8” Cuisinart 8” slicing knife in two pieces by using the side of it...
• Hello all! I have a really silly scenario that has been the cause of much...
• Food safety question: Last night, in a classic, "I thought you were putting...
• Given the shortages of ingredients, I'm reluctant to toss anything: I made a...
• What changes in the recipe should I make?
• Or will that destroy the crunch factor? This recipe sounds delish and...
• using my skillet
• Hi, I’ll be making this today and just wanted to see if I can omit the pearl...
• It’s the recipe where you wrap the cheese and asparagus in ham and then cook
• Can I substitute honey for the brown rice syrup? Have everything else!!
• I made meatballs with extra lean ground beef. They came out very beefy, more...
• Can I use the Green Roasting pan like a sheet pan to roast veggies, etc?
• Do you water bath can it, put in the refrigerator or just put it on the shelf?
• I also need to marinate it for about an hour. Whats a safe method to go about...
• Any substitutions for sugar? Or will the recipe fall apart without sugar?
• Green pan roaster
• I have watched the video with Sara Owens many times and I am on quest to make...
• I would love to add even more banana and I never and chocolate chips to banana...
• So I don’t have to use a jar made
• Recipe looks delicious. I don't have cream right now... what could I...
• Have a really tasty, quick and easy satay sauce recipe. I just put it all in...
• My husband’s birthday is coming up and we’ve been experimenting a lot with...
• Will the texture or flavor be affected?
• My recipe calls for 1 pk of active dry yeast and I have a 1 lb pk of instant...
• Thank you! This looks like the pound cake I have been longing to find.
• How many calories has this recipe?
• Ingredients Serves 4 For the seasoning sauce and vegetables: 4 dried...
• All my local kitchen stores are sold out and Amazon is saying it will take up...
• If I want to bake this as cupcakes, what adjustments should I make to oven...
• Can I freeze them and save for later? If so, when would you freeze? I’ve...
• Has anyone replaced yeast with sourdough starter? If so, what quantities would...
• Hi guys trying to learn to bake but all the stores have no yeast because of...
• I put one extra cup of flour into my cinnamon rolls
• This recipe twice mentions serving it alongside red chili garlic sauce, how do...
• ...chy rather than chewy. They also don't flatten like regular cookies. I've...
• Does anyone out there know of a good way to make pie dough without using...
• I have 1.5 lbs of panic bought beef chuck short ribs in my freezer and no...
• The instructions say 2 cups flour or 240g. When I google grams to cups, 240g...
• I recently purchased the beautiful Italian Risotto Pan. However, I can’t find...
• It needs a replacement and I can't see any method on your site.
• I have a week or so to use it before it expires. Thank you!
• I've made this twice - first in a cast iron skillet and the second time in a...
• I found a jar of preserved lemons hidden in the pantry that I made about 4...
• After dunking creampuffs, I'm left with about 2.5 cups of slowly cooling...
• My girlfriend makes the best pound cakes. She finally shared the recipe, but I...
• Okay, Food52 community, help me out here. I am planning to make some lasagna...
• Always have difficulty cooking beans When it needs to simmer. After a...
• Hi--I'm planning to make this for dinner tonight and am contemplating leaving...
• I unfortunately do not have any vanilla beans on hand, can I sub vanilla...
• I believe I followed the recipe properly. I watched the video twice. But on...
• Hey, I'm not a big fan of chorizo or red meat overall (but this recipe looks...
• food52hotline why would toffee burn before reaching the 300 degree mark on the...
• I have probably about 3 cups starter in the jar. It is two weeks old and...
• As a single person, I am looking for single serving dessert recipes, a mini...
• If you're adapting for the loaf pans, should you multiply the yeast by 1.5...
• Is the sugar in this recipe vital to the outcome of the finished product or...
• It says 1 1/14 tsp of salt for the topping. Just wondering if that’s correct?...
• Calls for 359 grams 2 1/2 cups of flour(this includes BS and BK. When I sift...
• Hi! Just like the title says, I accidentally put too much water into my dough...
• I've made turkey stock from a carcass. There's no meat on the carcass. I...
• or Wine Simple. What do you recommend?
• Can I do this with a Turkey? It’s about 10 pounds and currently defrosting in...
• I am brining a turkey that I intended to cook yesterday but life got in the...
• I also used tequila, dill and peppercorns. Is the sugar/salt mixture ok?
• This recipe looks wonderful, and I'm looking to use up some miso I have in the...
• Is there a particular brand of yellow curry that is more authentic for this...
• Did anyone else’s eggs explode when placed into the boiling water? What did I...
• I know there is flour in the recipe, but there is none listed in the...
• Hi please help I made hot pepper steak in the crockpot and I added too...
• Living in Southern California means we are blessed with AMAZING produce and...
• best use by date is jul 3, 2018
• There was an article with it, maybe two years ago, which would make it 2018,...
• Bottom,as well
• Recipe called for 2 tblsp brown vinegar for a kg steak. Added other spices to...
• I have a pumpkin bread mix I'd love to make, but I can't find pumpkin in...
• I'm not sure if this is like a Mexican hot cocoa mix, or do you mean measure...
• Can this be made gluten free? I often use a pre-made flour mixture to thicken...
• The more I read the more I get confused. How much sour dough starter do you...
• The recipe title and instructions call for peas, however, they are not...
• I have never placed a sheetpan or other ovenware dish under the broiler when...
• Have you guys had any fun kitchen projects going while under quarantine?...
• Is it always ok to substitute honey for brown sugar? It’s a sauce or glaze...
• Hi, this is Arati, a senior editor here at Food52. I have a question for all...
• 3med potatoes cut into 1 inch cubes in glass square baking dish covered with...
• I know someone else asked but I am interested in making a sheet cake out of...
• Hey all, I forgot to shape and boil my matzo balls and the mixture is still in...
• It would be really helpful if the banana ingredient was listed in a weight or...
• I have raw frozen meatballs. Can I put them in a sauce frozen?
• Is there another cheese you could substitute for haloumi if not accessible?
• Help! I made bone broth in my Instant Pot yesterday. Left the Instant Pot...
• I know this sounds crazy but I just don’t like red, yellow or green peppers..I...
• I took my whole chicken out from the to roast an hour ago and I realised that...
• Can’t wait to try this, but was wondering what are the other alternatives to...
• After adding the psyllium and allowing to sit 5-10mins the husk never...
• Hello! Need help! Just received a bone-in leg for our Easter tomorrow...
• The bakery I work at have these old wood tables we bench on. We were taught to...
• Would sour cream be a decent substitute?
• Baking without all purpose flour
• I’m definitely going to try the recipe as is but could an equal amount of...
• Long story short, I dont sleep and I want a 4am cooking idea verified, would...
• Hi! Looking forward to trying this later today. I don’t have tofu but do have...
• (I’ve often heard that should heat the enameled dutch oven with the oven to...
• Whenever I go to try a new recipe I find that I never have a lot of the...
• Can I sub 1:1 gluten-free flour? I have plenty I would like to get through.
• Can you post a recipe for pizza crust not requiring yeast? Can't get any...
• Wondering whether it's good to remove the bubbles from the initial rise, or...
• This recipe turned out great, except the bottom stuck to the dutch oven. I had...
• To season, I scrubbed off the factory coating using hot soapy water and a...
• My dough isn’t rising in the fridge. Is it supposed to ? It’s been in there...
• Hi! I made this cake and everything turned out wonderful except I couldn’t...
• A few questions. Dried green split peas are soaking right now. Do you add the...
• Hi, I like a lot of people have officially run out of yeast with no chances of...
• I wanted to make sweet savoury sticky drumsticks but didn’t want to deep fry....
• Just a question I had. I know that Italian 00 type flour is milled finer than...
• Community, I find myself with a surfeit of buttermilk. REAL buttermilk -- the...
• I would like to make the Genius recipe Cheesy Pan Pizza.
• Is it ok to use low-fat Icelandic yogurt for making cultured butter?...
• I love this recipe and can not wait to try it. Do you think it can be doubled...
• Moroccan roast chicken, using a dutch oven instead of a Tagine.
• I made an oatmeal cookie with Snickers yesterday. The first pan were fine but...
• Hi Alice, I'm not a big fan of fennel seeds (an unfortunate encounter with...
• Hi! I was wondering this recipe would work using a sourdough starter? Mines...
• Hi. I am new to the sourdough game. I have a regular water rye flour starter...
• I started my third attempt on making sourdough starter since the last couple...
• I plan on making a beautiful caramelle pasta so it can be stripped with yellow...