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• Hi! Im doing an anniversary party with 2 other co-hosts and the food is...
• Cookbooks mentioned. The Best Italian Cooking, ______Mexican Cookbook, and...
• I have heard of different opinions some same stainless steel (I don’t like...
• I started cooking a chicken stew and the recipe called for the chicken to be...
• Would love to hear any feedback! A friend is redesigning his kitchen and is...
• I tend to use gourmetsleuth but I haven't really looked either. I often need...
• I have alot of sauce left from when I made Spanish rice I would like to use it...
• I have tried this recipe 3 times now and failed each time. Each time I have...
• What brand and style of pots did you use to make the popcorn in the video?
• I'm cooking for a large event - pasta for 20 people. Does anybody have a good...
• I am in charge of breakfast for a group of people on Sunday morning at a...
• i want to make sugar cookie dough tonight but bake them 2 days from now. will...
• I live at 6000 feet and am dying to try this recipe. Usually, I have to make...
• And what are your shipping costs to Toronto. I am interested in your...
• Garden time! Excited about the tomatoes this year. I found a type of San...
• My Instant Pot arrived this week. I usually use a stovetop pressure cooker,...
• I want to feed it to a 1 year old who has no back teeth yet, so soft-ish foods...
• I have tried several recipes and had to throw them away...any tips or recipes...
• We are growing these beans this year. Can they be cut up and frozen?? What’s...
• I am currently making this recipe but unsure whether to use the watery mixture...
• I need to know how much milk to warm.
• This is a fancy Tuscan liquor used for bakery. Available commonly in Italy but...
• This recipe calls for 4 tablespoons OR 4 ounces of butter, however 4 oz is...
• Where are the instructions for the savory French toast?
• It would be 7 1/2 pound of meet, would you recomend to cook the meet in...
• At what temp and for how long should this be baked? I’m making an apple pie...
• Have I been driving myself crazy gathering ingredients for no reason?
• Since I will not be making just pesto or Italian food, I was thinking of Basil...
• How much ground lamb is ised in the recipe? Not seeing lamb in the ingredients...
• Hi, I made this with pork shoulder as a test for a dinner party I’ll be having...
• I don't find it funny that you use recipe terms that aren't a typical measure...
• I'm baking simple bread using 500g flour + 1 tsp salt 300g water + 1 Tbs sugar...
• Soil(s)? Amount of light? Pest concerns? How long do I have until I need to...
• Park spare ribs with AhSo sauce. Recipe says 350 degrees for 2 hours. Can I...
• Hi, I made this with pork shoulder as a test for a dinner party I’ll be having...
• The only possible drawback I could think of was perhaps that loaf pan slices...
• I'm starting with a trio of cold summer soups (in shot glasses) paired with a...
• I also have lime and a few spices and cheese and avocado and lime. A pan and a...
• I want to cook 1/3 pound beef patties in the oven and was wondering the right...
• An unexpected rain storm means that I cannot make fried chicken outside as...
• Trying to combine like apple cider vinegar, molasses, and ?XYZ? to make...
• What do I need to know about making pizza at 7000ft altitude? I’ve googled...
• ... Is this feasible, or is there some reason I shouldn't do this? thanks
• Okay, I want to tackle a real homemade teriyaki sauce along with other...
• I just bought a deep fryer and i plan on using it to fry chicken instead of...
• I’m trying to surprise my girlfriend with a special dinner in 3 weeks. I know...
• Hey there, last time I made this recipe I split the dough into two loaves as...
• When do you add the heavy cream and how do you make the savory French toast ?
• Hi, just a quick question. I see there is baking powder in the ingredient list...
• could you re-add me to your list thank you
• thanks! it's for a birthday!
• At 15 minutes, it was so wet the red mixed in with the white half /cry
• Hi, I have a pizza recipe that I have been using for a while. I usually raise...
• I'm making a no bake cheesecake and it calls for lemon extract and I'm out can...
• I'm at Kroger's and trying to find real butter, and a lady told me all butter...
• When, if at all, do you add the head of garlic listed in the ingredients? I...
• I'm taking my teenage daughter to Santa Monica and staying at the Viceroy in...
• I'm making a Milk Street recipe that requires four bunches of scallions. The...
• Is this possible??? I've tried banana bread tres leches and I've tried creme...
• The streusel topping ingredients do not include salt but the instructions do....
• this is the Olive Oil press in crust recipe I used....
• I want to make cupcakes Thursday night for my boyfriend to take into work for...
• I am cooking for 7 and wish to double the recipe.
• Please help feed my craving. Only a Whole Food's three highway exits away...
• Two fresh tomatoes or one 14.5oz can of diced tomatoes - is that right? One...
• Ok. I've made this before and loved it. But I can't recall if it's thick...
• I would assume this is mineral water or a club soda?
• I followed recipe to a tee and when I went to serve it it was a blob - cooked...
• I am having 16 people and making the corn chowder but want to know if it can...
• I am thinking of checking a couple of sous vide cookbooks out from the...
• Please, please, please —regular speed video (or speed up because nobody needs...
• I love this recipe! I've been making delicious bread! But my question is about...
• It's not exactly like we are properly cooking the egg yolks, and I don't...
• After soaking almonds, I peeled off them, now I again wants to make them dry....
• I have used food-grade flax-seed oil in the past, but my wife and son hate the...
• Sorry to be such a dunce, but I have nothing to measure in grams. Has someone...
• What is the correct term for the base of egg yolk and acid that is whisked to...
• Im a chef in a hotel and I feel like the time it takes to organize and create...
• The recipe call for 1: cover breast with flour, 2: soak in beaten egg, 3:...
• I tried making this. It smelled divine and I was really looking forward to it....
• Need a mini hand held and healthy-ish dessert for an appetizer party this...
• This is random, but what is the middle (and bottom) layer of the cake called?...
• I finally attempted an aquafaba chocolate mousse today, chilled bowl and...
• Will the 9.5” fit in the Dansk 2qt pot?
• I’m an auntie to a great kid with horrible food allergies. Is there a good...
• I want to use oat fiber, flaxseed flour, and vital wheat gluten. Can it be...
• I had a small gap in my fire cider jar because I ran out of ACV and when I...
• Would Oat flour work in this recipe?
• I'm making cupcakes and the recipe calls for kuhlua. All i have is ready to...
• I rarely flinch at making slight variations in a recipe. But I'm asking...
• I know some of the experienced bakers will be able to help with this! My 98...
• Will the sauce be ok in that the oils that separate will blend together again...
• We’re moving back to a country without fresh dairy products. What’s the best...
• The directions call for piping the size of a quarter? In my experience,...
• I have a bottle of coffee extract. Any ideas for what to do with it? Any...
• Does anyone have a good recipe for blackened fish tacos? I have about a pound...
• My family has been using Swiss Diamond pots and pans for many years and it has...
• Does this recipe really only use one cup of flour for a whole (small) loaf of...
• Saw an email from Food 52 hawking their wares, in the description was another...
• Tried to make a breakfast pancake. Total liquid ingredients were 2 large eggs...
• The demo videos are huge on my MacBook Air, filling the screen from side to...
• https://food52.com/tags/home-design
• So about 5 days ago I made a lemon tart. I recently had a slice, forgetting...
• It almost seems that making preserves (and developing pectin by hearing to...
• Help us build the Holiday iPad App. What are your tried and true holiday...
• Can I place a cast iron skillet on a gas grill and heat it to 600 degrees...
• I need to make cookies and I'm out of all purpose flour. I have a box of cake...
• Assuming the bean thread adds a certain texture to the dish, would rice...
• Hello---I am looking to make this as a 2 layer 8" round cake. By how much do...
• After hearing an interview about the corruption of olive oil companies, I am...
• Partly boiled chicken refrigerated. There was an emergency an i had to leave...
• Live in Chicago
• Would this recipe be amenable to making in a mini muffin tin? Any...
• Hi! I'm making a risotto Milanese tonight and am trying to figure out a...
• I'm fine if I use mixes that are made for the machine, or if I use a recipe...
• I'd love to get all the messy prep done the day before (and wash out the smell...
• I was wondering if the Smoked Glass Garden Grow Kit was a long-term option for...
• Whenever I cook merguez sausages (sauté in pan for 2 minutes on each side...
• I am making a pecan pie for my mother in law for her birthday tomorrow. She...
• Does it matter if you add lemon juice (and/or zest) to wet ingredients, or to...
• Is it okay to add hot cabbage to mayo. Actually I like to make my own and it...
• This may seem like a silly question, but I only have saffron threads. It seems...
• The ingredients list mentions heavy cream, but I can't seem to find it in the...
• I am making the Italian Style Chard Kimchi recipe from The Book of Greens....
• GREAT RECIPE for vegans, non vegans and those who keep kosher. QUESTION:...
• Karen Lo's article about the most popular ice cream was interesting...
• So I made a brown butter rice krispie treats yesterday. (That's my idea of...
• Hi Emily – Thank you for your rye shortbread recipe! I think it came out...
• No, this isn't sexual innuendo, my rhubarb actually did go soft on me. I have...
• I added 1 tsp of baking soda instead of baking powder into the dry ingredients...
• unbleached would brown faster.
• i've been a baker since c. 1970, and i prefer hand-mixing to using kitchen...
• Recipe mentions sweet potato cooked in Coconut oil but there is no coconut oil...
• when chopping the tomatoes, seed them, or not?
• My green pan seems to be burnt and I can get the burnt spots clean. Afraid to...
• I'm thinking of making this for one of my wedding favors, but it would appeal...
• Can this been made in a food processor?
• I am making this...
• So many great looking recipes use fish sauce but I can’t have it.
• I am looking to try something new.
• Are they trash now?
• Don't have any fresh tomatoes on-hand. If I used canned, diced tomatoes,...
• Hi--- how many cups of batter does this recipe yield? I read that a 8 inch...
• I really like almond flavor, and pastry cream is my absolute favorite, but to...
• Making BBQ pulled pork with an apple based BBQ sauce. I wanted to cut up...
• Why kosher salt in this? Why kosher salt in most things that aren't being...
• I read one of your articles about making a super creamy quiche, using 8 eggs....
• I am making a crudites platter for a party and would like to try a new, and...
• I know cookie doughs can generally benefit from a day in the fridge but not...
• it would be easier to turn the tart half way if it were on a sheet pan. but...
• Since there is no measure for the avocado, are we talking Haas or the larger...
• So I’m looking at a recipe that calls for both baking soda and baking powder....
• I am thinking Condrieu or fruity Pinot Noir...
• I'm cooking a fancy picnic dinner for my mother's birthday. We're going to...
• I took a spanikopita (yes with feta cheese and eggs) our of a 400 degree oven...
• There are no cloves listed in the ingredient list. Should I use some, and if...
• I'm trying to remember the term for a sauce made with a vinegar reduction --...
• If I buy it elsewhere via the web from other countries, it costs too much.
• However, there are 6 buns, so do the two pieces go back together when they are...
• I read home ranges aren't hot enough for woks, and splatter screens don't work...
• I'm following a baking recipe that provides both weight and volume...
• going to make bagels tomorrow! the other time i've done them i had some malt...
• Can the dough be prepared day before and chilled in fridge? Alternatively...
• Between steps two and three shouldn’t there be something that states, “combine...
• I got some of Kobe Beef yesterday but I'm trying to figure out what would be a...
• Can anyone help I am doing faggots and peas after a bowls match on Sunday...
• I have been inspired today by 52's Feature on Organizing Your KItchen. While...
• Thank you
• When i cooked the potatoes all of the mixture overflowed.
• I’ve been experimenting with dried beans but haven’t gotten it right yet. I...
• which do u prefer? i think cooks' illustrated preferred BR but i just heard...
• I have oral allergy syndrome, and I can't eat most of the fruit that I like....
• Hi! Does anyone know know a substitute for liquid kashk?
• Your pictures of this oatmeal show it topped with nuts — pecans or walnuts? —...
• I assume this could be done with very careful attention over a stove.. yes? No?
• Is it salted or unsalted butter or it doesn't really matter? I'm not a...
• some boxed meals do not require precooking. I want to use this technique all...
• I can only eat so many salads, soups, pickles, and relishes. Besides tossing...
• I'm making some falafel, and I have already soaked the dried chickpeas...
• Do you put the glaze on before or after cooking?
• I'm using metric more and more for baking, but many of the cookbooks I like to...
• I am cooking tilapia in coconut oil tonight (my first time using coconut oil...
• The recipe calls for 50 minutes and up to as much as another 20 minutes...
• I have had a leg of lamb in crockpot 9hrs with tomato, garlic , rosemary...
• I have some super hot Swazi Fire Sauce and was wondering how I could use it...
• I'm going camping soon - does anyone have suggestions for great foods to cook...
• ...
• I am making rabbit for the first time and am about to go to the grocery store....
• Can you bake macarons on a day that's raining? Should I skip the step for...
• Whats the best thing to do with leftover Roast Pork Shoulder?
• the recipe says to bake for about an hour. i've made it several times and...
• I see no indication of size of pan here, and should think it makes quite a...
• I've been brining a piece of brisket in salt, sugar, pink salt, peppercorns...
• What flour would you use for the gluten free folks? Thinking almond perhaps?
• I've tried lemon juice & baking soda, salt & olive oil, Mr. Clean Magic...
• It's the mango season in Venezuela at the moment and they are falling off the...
• In Joanne Chang’s Best Boston Cream Pie, she describes her pastry cream as a...
• i have no idea what the setting time is for a no bake french silk pie, or if i...
• What size is that Staub, please?
• If I use dried chipotle peppers for this recipe, do I need to reconstitute the...