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• Do I rinse off the brine? Would the chicken be overly salty if I leave it on?...
• Does anyone have a recommendation for a corn syrup substitute for this recipe?...
• Pancake recipe calls for one cup flour and I only have 3/4 cup. Could I add...
• I just remembered that I have a bag of calamaretti nero di seppa pasta rings....
• Help! I just moved & new house has an electric stove, specifically, a Verona....
• I'm in the market for a dutch oven, but I can't decide between Staub or Le...
• "I have an allergy to gluten and eggs, and I happen to have a ripe banana in...
• None
• Inherited a copper pan that was my great gransmonther's (we think)....
• Hello! I've been awaiting a response from Customer Service for two weeks on...
• So I went home for a week and meant to take my sourdough starter with me to...
• I have a small print publication and wanted to print a recipe from the Food52...
• Hestan Provisions OvenBond Stainless-Steel Ovenware
• Calling all bread bakers...if I wanted to add chopped onion to my yeast bread,...
• It’s just two of us, and it’s a pretty straightforward lemon creme brulee...
• You 39m I don't think I've ever used anything other than Domino brand --...
• Is it possible to adjust this recipe to make into a bundt cake?
• If using a hard wheat berry is it possible to overccook or just summer it for...
• I am going to a friend’s home for dinner on Easter Sunday. I asked what I can...
• Daughter-in-law REALLY wants that color. Tried to get one at Christmas, (out...
• This is a real long shot, i know. Pleasures of Cooking mag., long deceased,...
• Going to make a carrot cake for the first time. As I look through available...
• I hope this message finds you well. I am contacting you from Beirut, Lebanon,...
• Do you have this recipe em português?? Eu amaria ler na nossa língua original
• I am currently making Dorie Greenspan’s “Last of the Bunch Banana Bundt“ and...
• My ermine frosting is runny! This is the second time attempting with different...
• The ounces & grams don’t seem to match. 4 ounces = ~ 114 grams, not 170 & 6...
• Does it replace the top mentioned spices but then do you still need to add the...
• I see the recipe calls for fresh berries. Can I use frozen blueberries? Would...
• I know about Lebovitz's idiot chocolate cake, which meets this criteria but I...
• HUNGRY FOR MORE? SIGN UP FOR OUR SURPRISE-FILLED, CAN'T-LIVE-WITHOUT-THEM...
• I've actually never made fried chicken, but i've been looking for inspiration...
• I’m going to make this for 8 people using (bone in) chicken thighs. Would it...
• Would this recipe work with bone-in skin-on thighs? Looks like that is what is...
• I’ve recently had to indicate I’m a human when I use the site. Is this to...
• a good recipe for goats cheese, that ISN'T a salad please? Got some lovely...
• Need clarification
• Years ago in my catering co., one of our most popular entrees was a...
• I have made a double batch of pie dough, half of which is wrapped in plastic...
• pat, i'm thinking to make this tomorrow w/ some mushrooms i tea-smoked. plse...
• I have looked at many of your pie recipes and I simply cannot find parbake...
• I plan to use boneless, skinless thighs for this recipe - would this adjust...
• Don’t throw away those old cookbooks, people! Any printing store can strip and...
• where are grouse most prevalent? are grouse and partridge best served med...
• I need help! My friend is planning an end of life celebration for her husband...
• Great recipe - but when does the final 1/3 of the spice blend get added? Maybe...
• I’ve never used bleached flour before, but my mom bought a large bag of no...
• I am lost since bridge cookware left and they are tooooooo heavy to ship
• Can I make this in a foil covered sheet pan instead of a cast iron pan, for...
• Made the cake twice. Using scale amounts. Batter is like a crepe batter....
• Do you have a replacement for a cork stopper for the vinegar jar Manufacture...
• This just may be in my head, but does anybody else notice the funny taste in...
• The recipe calls for gluten free flour. It does not specify if it should...
• I take it you mean 4 oz. sticks of butter?
• i'm wondering if i could use a mochi waffle/pancake mix.......wait for...
• Is there a salad on Food52 you often make or have saved in your collections?...
• Swiss Chard in place of Spinach?
• Night before last, I made an olive oil/garlic infusion. I didn't need half of...
• What is the function of the oatmeal milk in the recipe? Would water work just...
• I have started a dinner swap with three other women. I would love some ideas...
• the author fills their ravs. w/ dates, cinnamon and cardamom, in a sauce of...
• Made my first Lemon Meringue pie, it is delicious but not set firmly.
• I bought some pork belly and I'm not sure what to serve with it. In the past,...
• ... a slow roast at 325-350 for about 2.5 hours give or take... but, since...
• Where are the eggs and the noodles? What kind of noodles, and in what...
• I'm a pastry chef at a restaurant and am looking for tricks that will make...
• Hi everyone, I'm a food blogger who creates 20-second recipe videos on...
• Making zuppa toscana (olive garden copy). I put in two large minced cloves....
• Chances are that i have been reading cookbooks for longer than you have been...
• i hope they have published this somewhere; it would certainly help me better...
• For a long time i have wanted to cook Thai but i need to be vigilant about...
• I cannot lift my All-Clad heavy pots and pans. I have an induction stovetop...
• Wondering if anyone has tried to cook this in advance and freeze for a couple...
• Do you have a photo of the two sizes of the french crock standing together...
• As a non-wine drinker, perusing the wine aisle for a “dry white wine” is quite...
• This could be anything at all, from food service to cooking and anything in...
• I've used so many recipes but the elusive crinkly top never appears. I've read...
• Let's speak up! I miss you guys! I cannot see how the fact that the British...
• I'm trying to figure out the difference between the two. Most sources say...
• Quarantine
• I understand that cilantro and culantro are similar, and that cilantro is...
• I purchased both shallow and deep sets for me and then for two...
• If so, would any of the cooking steps change?
• I'm making an Fine Cooking recipe for cinnamon rolls that uses a biscuit...
• Recipe is missing from the page. ??????????????????????????????????
• Made the layers last night and they are frozen since then...dinner party got...
• My CSA has given me lots of what they call "small italian frying peppers"...
• Food52 article says to “pull those ripe bananas out of the freezer” which I’d...
• Just about every recipe for bread I've seen has the salt added with the flour....
• How are points used? Can you explain how to use and redeem the points? Are...
• Somebody has remarked that this is not healthy to keep these any time . The...
• Making ice and mistakenly used single cream instead of heavy cream. I've tried...
• Wondering what you’d recommend as a substitute to the cheese you described....
• I’m making an “Ombre Brownie Cake” recipe from the back of a Ghirardelli...
• Since the starter is enough for more than one loaf can you simply double all...
• I keep seeing chilli crisp in Asian recipes, can anyone help me what this is...
• I love the flavor of this recipe and I refrigerate the dough, form the cookies...
• Could you do a quick rise for a few hours on the counter rather than the...
• My husband thinks I should also make collards. Would that be an appropriate...
• Made this today and everyone said it was delish, but mine did not get crispy....
• What size pan do you use for this guava cake? A 9x13 cake pan? Or an 18x13...
• Hello, food science types! I'm curious about how much butter (vs. retained...
• Back in March, @Thilda posted that Joepastry.com blog was gone (which was a...
• My rice always comes out sticky -- how can i make it fluffy?
• Can you put a one pan dinner and a frying pan in overnight at same time. I...
• Low level diner that served shrimp that was straight. Seriously straight like...
• my willing coffee pot has broken how do i replace?
• I've risen the dough and made all of the inside goodies. Should I stop here...
• It would be great to see more recipes listing carb count, so diabetics can...
• The ingredients list calls for 1-package of yeast which is 2-1/4 teaspoons by...
• In Rao’s meatballs if I can’t find ground veal should I use 1.5 lbs of beef, 1...
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• My son just loves bread pudding. It is his favorite dessert. He says that...
• The recipe says to form the meatballs into 4 inch balls. That can’t be right....
• I’m new to making yeast dough, so please bare with me🫣 When the recipe states...
• Any other vegetarian pork substitutes? Or would ground chicken work?
• Planning to make some artichoke dip this week after a long while (variations...
• Question from Le Bec Fin (Mindy) Feb 9. Are cheese curds a THING in parts of...
• The taste is amazing with these cookies - anything I can do to prevent this...
• Le Bec Fin (Mindy) asked in another thread about navigating the site. For...
• Le Bec Fin (Mindy) raised this Feb 9 in another thread: in my resurfacing at...
• Any thoughts on freezing leftovers and reheating later?
• Literally lemon curd mixed with sugar and cream cheese...Quite thick when it...
• Hello! What is the best time to make this recipe (the night before, or the day...
• Would adding some type of citrus flavor (thinking of orange) pair well with...
• hello! I was going to order a Staub 10" frying pan for $99.95, and silicone...
• I made a large beef stew & it turned out to have an acidic taste to it. (new...
• Do you think there is any chance a Bundt pan might work? If so, any...
• I have a strong aversion to sheep’s milk cheeses. What cheese - or other umami...
• i was thi nking that if i put a little vinegar ?
• The recipe on here says instant yeast for the biga and the dough, while the...
• I just got a new kitchen aid and a gift card to get an attachment for it. I...
• I found a recipe for Dulce de Leche Frosting. I am looking for a cake recipe...
• I read your ricotta/mozzarella/egg substitution in your notes. If I used that...
• Hello! Anxious to prepare this for our son’s family to encourage them after a...
• Has anyone experienced the top layer of socca separating from its bulk? May be...
• Or will it get weird ?
• Everclear, at least by me, comes in either 151 proof (75.5% abv) or 190 proof...
• Does anyone have a particular espresso powder they are fond of? I have heard...
• Hello…could this be made entirely by hand without the food processor pulsing...
• Does the freshly brewed coffee need to be hot?
• WARNING - if you store unused yeast pancake dough in the fridge, follow two...
• There's a new Food52 image on my Meyer Lemon Cheesecake with Biscoff Crust...
• Hi folks! Im new to this community and love the idea of asking others home...
• I bought two of the horn combs, dropped them each once and they shattered....
• Has anyone experienced the top and bottom layers separating and being more...
• Anyone have experience using the Descoware bean pot? Performance? Is it a...
• I ordered a bamboo colander and sieve. Clicked to use Apple Pay. The site...
• Is there a way to fix an over-proofed dough? Or, do you just have to throw it...
• There are some really odd phrases in this recipe that need clarification: what...
• Questions: Which do you prefer Meringue or whipped Cream topping? How do you...
• I recently purchased a two pound bag of IQF locally caught wild shrimp from a...
• I’m making Hazelnut chocolate Pot de Crème. For the brittle there is no...
• Could you give me an idea of ingredient proportions if I wanted to make these...
• How do I sharpen the Five Two Knives? Is there a sharpener that you...
• In step two of the hazelnut brittle, the directions reference corn syrup, yet...
• THese emails from hackers spoofing From: hello @e. food52. com (had to add...
• Hi there, Sorry if this is the wrong place but I have started getting some...
• I have proofed yeast, but the yeast amount it's made from is larger then the...
• this is my first time cooking Argentine Red Shrimp.
• Is sugar missing in the ingredient list? The instructions mention to add...
• In the photo, those don't look like 1/2 inch discs. More like an inch. Is...
• Hello! I have a white Dansk pot that I found at the thrift store, but it has...
• Lets take an informal poll. Do you leave the house with the I've on? For...
• I have been boiling eggs for 55 years. I raised layers too. Only since...
• I bought a package of Marie Callender deep dish pastry shells last week . The...
• I want to be able to have them freshly baked early morning. Do I need to knead...
• I'm new here and find it very hard to locate what I'm looking for. Even took...
• Can you suggest an alternative to almond paste - in the UK? Am willing to make...
• Hi there! What type of chocolate cookie would you recommend for the crust?...
• I want to mix the eggs into the ricotta cheese, make the lasagna, and...
• I've been making my pie dough in my food processor lately. It's a recipe I've...
• I want to buy a marble slab for candy making. One recipe I've found said that...
• I've had both in various forms, but they are different. Which is correct?...
• If not, what can I replace it with?
• Placed an order on Dec 21 and it’s still pending Customer service responds...
• I ordered 3 day shipping on October 27th and it shows it hasn't even shipped....
• how to fix the problem
• If its room temp isn't that going to be hard. Is it supposed to be melted...
• I haven't made these in 30 years, so I was excited to try again. I have a...
• Bone in pork loin roast, want something sweet like maple on the outside
• My dad loves bread but was told he has to aggressively remove salt from his...
• The 24 recipes in the recent posting is headlined by a photo of a fish dish...
• I'm looking for something that crisps reliably for chicken fingers/cutlets/etc...
• I made an accidental purchase night of 12.30.2023 and also placed a...
• It’s for fudge
• Making cheesecake with a water bath for the first time and didn’t know I was...
• Are you getting the Indigo runner back in stock?
• What would be interesting things to do for valentines day. Maybe some food...
• My years old bunch are finally done. I signed up for the alert email and just...
• ...butter doesn't affect him
• For New Year’s Eve, I’ve prepped a Baked Alaska to bring for dinner. To...
• I need to change things up from my normal mayo, dill, and lemon sauce. Ideas?
• We made a fabulous pork tenderloin for Christmas dinner served with a sour...
• Hi, I'm making a mushroom wellington and the puff pastry I got (Trader Joe's)...
• Ninja dual air fryer.
• Is the amount of rose water correct? Can it be substituted for or eliminated?...
• It was published in a Detroit newspaper food section about 30 yrs ago. It was...
• Are they the same thing? How would I make double cream?
• from 9x13 to 8x8