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• I'm a new mom of 2 and are recieving WIC for a couple of months. Thank you...
• Hi! There's a pretty small basement in my house and it has crickets and I hate...
• Hello, I am making a recipe that I would like to use Arbol chilis in, but...
• I can't tolerate sugar substitutes or sweeteners, not even Stevia. Can't do...
• Thank you..🙂
• Is this concentrated liquid laundry detergent safe for “He” washing machine?...
• Our butter comes in 1 lb bricks instead of sticks so it's harder to cut and...
• I just found a Black bean pasta from Costco. Made from black soybeans. Any...
• What if you work from home and could oversee a non-refrigerated rise during...
• I'm a bread baker so I run the oven at high temps often. 19 years of bad...
• I am making kumquat tea, i want to can it for longer shelf life, all recipes I...
• So I'm trying to look only for new and/or featured recipes, and I can't seem...
• My Dr. said to start drinking kale smoothies if i didn't like kale in a...
• Using cornstarch to help set since I add fruit possibly a little extra flour
• If you cook with white miso, can you recommend a brand? The ones I've tried...
• I am a college student and am very busy with little money. I have found I can...
• I am making the Fennel-Rubbed Roasted Pork Shoulder with White Beans. At the...
• I would love to read your menus. I don't host this holiday but will be asked...
• I love the idea of using frozen ravioli's! I need to make this work for a...
• Washing and stemming hearty greens is definitely a top contender, as is...
• Hi all I’ve made “wet” salted caramel - water, sugar, salt, cream, butter on 3...
• I am planning my daughter’s wedding at a boat access only cottage and will...
• Hi guys. I'm preparing the famous brown sugar pork tenderloin for a dinner...
• I have leftover Lime-Water and Leftover Pear-Apple Syrup from 2 days of...
• I would like to shop, but would enjoy using the promised certificate.
• I’ll be travelling to Rome, Florence and Venice and I’m wondering if anyone...
• Can I just use butter instead of tahini? I've never used it before and have no...
• Is it worth it to keep a big pets like (two old horses ,one cow, lamas and so...
• What is the best type and size Crab legs to use for boiling seafood? Where do...
• And why? Many thanks.
• I've looked at buying gochugaru at Amazon, and the prices are outside my...
• What's the oven temperature for baking?
• Some of my jars taste really good, but a few taste like they could ferment...
• Just curious, why wipe out the pan after cooking the corn before making the...
• There are no measurements for the ingredients, how much vanilla, sugar and...
• When a recipe says whip eggs untill smooth does it mean to make it into a whip...
• The glasses are tempered glass, but wasn't sure if they would be strong enough...
• Has anyone tried this with much, much less oil than called for? I see where...
• My cake was left in the cake stand for a week and molded. How do I clean the...
• I have olive oil, can’t find vegetable oil. Can I substitute (in a brownie...
• The instructions mention cream but this isn't included in the ingredients...
• this picture I got off line
• flesh of 1 pumpkin buckwheat flour salt baking soda flaxseed/linseed lemon...
• Hi. I just got a new glass (non-induction) stovetop and am terrified of using...
• Hi. I tried to bake this cake and it didn’t rise as it shown on a picture....
• Does anyone notice a bad smell when opening vacuum packed chicken? The...
• I cannot find Tehina sauce in my store, but I found a recipe for it online...
• Bolognese will be simmering for 3 hours and then 3 hours before serving. Cool...
• What is that amazing-looking tart with the supremed citrus I keep seeing in...
• I read discussion on this topic and found it interesting last post was awhile...
• I feel silly posting this question, but here goes: I want to get away from...
• I know this question was asked a few times years ago, but I'm interested in...
• I can't wait to make this cake for my 12th anniversary later this month!
• Can these bars be made ahead of time and kept in the fridge/freezer for 3-4...
• Am making the summer berry tart - fresh fruit sits atop a lemon custard in a...
• My pretzel crust was so hard we could not cut. What did I do wrong. All it...
• Soap and lotion aren't cutting it :(
• I'm worried about drying it out in the oven - any tips for temperature/time to...
• It's not an ingredient I have & it would be lurking around forever in my...
• I would love to make these ice cream sandwiches but need the recipe with the...
• i just made this cake for someone. i glazed only half of it since she wanted...
• Too much meat, considering donating this but was wondering if there was...
• Hi. My name is Arati and I’m a Senior Editor at Food52. I'm working on an...
• I'd like to make a large batch in advance for a large group. After sitting a...
• In the photo, there’s a creamy-looking sauce beneath the roast. What is that?
• I had a lavender-flavored one at a restaurant recently, and it was thick and...
• when I discovered it, the waxed cardboard container was swollen. I decided to...
• Hello. Thanks for the site with the offer to answer questions. That's great....
• What did I do wrong? Cake batter too thick?
• Help! I've been making macarons for years and have gotten down a lot of the...
• how do i fix this for dinner tonight?!
• Would like to make this for dinner with frozen mixed veggies too. Not sure how...
• Should this be served immediately, or can I make this a few days ahead of...
• I've been adding new folders to favorites, but now I can't figure out how to...
• After baking fish in the oven and transferring to chaffing pan, how can I...
• What is your special menu or dishes for the holiday? I need inspiration. I...
• Need suggestion for a lunch for 4 that I can make ahead and just pull out of...
• Eating more veg and many recipes call for ground coriander and some also call...
• I made a double batch of Hollandaise Thursday, and now it's Sunday. Can I use...
• Is it possible to just omit the raisins without adjusting the quantity of the...
• Anybody have American equivalent of this recipe? Cups and ounces? 'Scuse me...
• Can anyone help with the name of this cooler display. I've searched the web...
• Over mixed burger, over-mixed burger
• Any suggestions on how to easily remove the tarnish from the vintage silver...
• This recipe was a bit confusing (3/4 egg? Clarified butter?). IMHO, cookies...
• I might buy a store-bought cooked shrimp platter for a holiday party, and...
• I need to cook shrimp curry with onions and spices, but it has to be in indian...
• I peeled rinsed my raw shrimp added salt and pepper and decided to squeeze a...
• In the video the artist said she mixed some gel food coloring with clear...
• whats the name for chicken 'and' popcorn dish, like movie popcorn with...
• My grandma placed chicken directly on the oven rack and let it drip into a pan...
• Is it because the texture is similar? Ricotta is made from whey. The name...
• No measurement for raisin and no instruction for amaretto please help
• My mom was always wiling to let me tackle cooking and baking unassisted. One...
• What’s the difference in baking time between a standard loaf pan and mini loaf...
• Hi! Last year I was traveling in France and couldn't reach food52.com. I'm...
• On a budget too
• I want to keep it healthy, I have almost no cooking skills, and I'm a...
• Would a thin dish towel work?
• About a year ago, I tried a fried avocado taco at a restaurant in San Diego....
• Why should nuts be soaked before eating, for how long, hot or cold water,...
• Once ghee has been refrigerated due to heatwave can it be left out again once...
• I have a pound of long grain brown rice, black barley & daikon radish seeds....
• Pengyew is shooting for a gluten-free gumbo. The fat is in the pot.
• I have two pieces of mepal dinnerware from rosti denmark one is a bowl with a...
• I made a lentil soup last Friday, with stock, lentils, onions and veggies. Is...
• Cauliflower greens edible
• I left crepe batter outside for 2 days so can I still cook with it
• I am planning a dinner for 25 in early October. I would love to plan the menu...
• I know you shouldn't refrigerate peaches unless you're desparately trying to...
• Inspired by Ali's recent question related to resources for reading...
• I love homemade ravioli in the fall but I'm looking for new seasonal ideas....
• Hello, all! I am cleaning out my kitchen for a move from New Orleans to St....
• I am looking for a very easy, limited ingredient French cookbook with...
• If I don't hear from by 3:00 pm PT today I'll be filing a complaint with the...
• I want to make the Dream Cake recipe from the latest issue, but it calls for a...
• I need a few hot chilies for some recipes I’ve wanted to try. Couldn’t find...
• Can't find recipe for making cole slaw with warming vinegar with the sugar...
• Last night I went to make dough for tagliatelle. I had made it successfully a...
• I have a recipe that calls for black truffle oil/puree. Very much want to...
• I plan to bake (roast) simple salmon fillets (evoo & salt & pepper) in a 375...
• Roommate and I opened a package of lox last Monday and have kept it in the...
• I brought back some white truffle oil from Umbria. I previously turned my nose...
• They are portobellos
• I would really like to host a dinner party for 12-15 of my close friends for...
• I am making an Indian pilaf, if I am doubling or tripling the recipe, do I...
• I am making Red Snapper Veracruz this weekend. What are your suggestions for...
• After the Tomatoes are in the Jar do you add water along with the Salt and...
• Can you assemble this one day ahead and bake when you're ready to eat? Or...
• Is it ok to just make the pesto with all of the ingredients and freeze it or...
• My neighbor recently had back surgery and I want to take him and his wife a...
• Hi, even though I am a member, every single time I open up the site, I am...
• Does an Instant Pot develop enough pressure to can smaller amounts of food (ie...
• I'd like to make two trays of lasagna for a party (Bolognese and Vegetable),...
• Can someone tell me if this is normal? I've never seen it before.
• Ok, I'll ask again.... This recipe calls for butter and oil. The amount of fat...
• Hi there! Ella here—I’m a writer on the Food52 team. I’ve been making little...
• Does anyone know where I can find purple cauliflower?
• Hi there. We're looking for all the creative, nifty ways in which you use the...
• I have tried molasses, raisins, coco, just about everything. After it was...
• Also is there any health concern in using this product?
• List at the top is "1 1/2 cups buttermilk" then instructions say "add 1 1/2...
• Received these in my CSA bag this week. I don't have a clue what to do with...
• I've been having a problem making cold brew over the last few months-it will...
• Baking a 2 layer cake - took both pans out of the oven, let them cool for 5...
• I've been wanting to make a chocolate babka for the last few weeks (yes, I'm...
• Is the only ingredient whole milk? Is there a recipe for it somewhere else?
• As soon as I added the cornmeal to the boiling milk, all the liquid...
• I'm looking for nice sprinkles for some upcoming birthday cakes (unusual...
• Used atop a lettuce salad with fruit and creamy sweet dressing, these...
• I don't eat pork for religious reasons and I would love to try this recipe...
• It’s this candied grapefruit, but it almost just tastes like a partially...
• I’m trying to find fresh, delicious, mild EVOO from France or Greece (or...
• What kind of salt is best for Margarita rims? Coarse sea salt or Kosher salt?
• There are many chicken tikka recipes out there that say add garam masala to...
• Hi! I work nights and need reheatable office dinners. So I'm looking for some...
• Been baking for yrs. toothpick has worked well fot testing.. for some reason...
• What volume of “cans” are appropriate for the two kinds of milk?
• I am planning a trip with my daughter to Venice Beach and Santa Monica next...
• What would be an adequate replacement for the tofu? I can tolerate a little...
• I have used the oven-fried chicken recipe but after an hour the chicken was...
• It is a very simple recipe.. salt, sugar and curing salt. Would it be a good...
• things like soup, rice grains, - can cooked fish be frozen? chicken? Pizza?
• Haven’t made it yet but was thinking of using cashew instead of peanut...
• What can I use instead? Can’t make anyone here eat them no matter what I do to...
• The one with the phone holder.
• this is supposed to be a very good cake. would like to know if anyone has had...
• Looking for some inspiration. What have you recently "discovered" and are...
• delivery date?
• Hello! I think the recipe’s ingredients list misses the potatoes? How many are...
• I am in the process of making babka and need to use yeast. I followed...
• I'm planning on making the corn zeppole but can't find fresh yeast. A little...
• The only thing that I did different was... I mixed the meat and seasonings and...
• Would like to,add a recipe to my collection
• Hello Everyone, I'm trying to make a coconut cake for my sisters birthday and...
• Hi! Is it possible to make the dough for this recipe a few days earlier and...
• I've been toying with the idea of making my own sausage for a while, but I...
• Long ago, when the family still ate wheat, I used to make this steamed/boiled...
• I have made these so many times! Now, I know to plan that everyone will want...
• Want to know if I can use vanilla cake mix instead of yellow for gooey butter...
• The recipe calls for a deboned chicken, I'm trying to figure out if it truly...
• The only thing that I did different was... I mixed the meat and seasonings and...
• I'm making this for a lunch I'm having at home and want to do as much as...
• It’s shown as a spinach mushroom quiche, but no spinach is listed in the...
• Is there a specific reason this is all spelt flour? Could AP or White Whole...
• Has anyone tried subbing in white sugar for the brown and then making up for...
• I'm looking for ideas for salty, healthy snacks that include any of the...
• I LOVE Injera. But the only recipes I can find online are severely lacking....
• i have a smaller pan and would like to make this half the size. can this be...
• I just noticed Mother in Law Kimchi has sugar. Why? Is it there for some...
• I’m just starting a Keto diet. What would you recommend as a substitute for...
• Had a small debate with family, saying that I preferred French vanilla over...
• Hello, steam rack is not mentioned in the steps. Is it fine for the loaf tin...
• I'm curious which gluten-free flour or flours you used for this recipe. Was it...
• The recipes specifies 3 teaspoons baking powder, but the instructions say to...
• Two questions regarding the mixing bowls: 1) The lead-in says safe for...
• From your experience, how long should the broccoli cook to keep it crisp?
• I am working on a low carb tot recipe and they where amazing fresh but we...
• Why not call it a semifreddo? There's nothing wrong with using the correct...