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• Would it be a sin to make it w/o the cilantro or should I just wait til I have...
• My husband put a thawed 2 1/2 lb chuck roast in a cooking bag at 2:30 pm....
• been experimenting with making veggie burgers from combos of grains and...
• This recipe sounds delicious! The type of miso was not specified, so am...
• Can this be made in advance for a party? Can it be served cold?
• These ribs sound amazing and I’m looking forward to making them later this...
• We’ll be in Cincinnati for one night in a couple of weeks. I’d love any...
• Can I freeze this soup?
• I'm going to London next month and I'd like to go to one of his restaurants...
• In the uk pork shoulder is sold with the skin on, should i remove it before...
• What is the recipe for pasta sauce?
• I want to make a no traditional egg roll that is slightly Mediterranean...
• I asked my mom for the banana muffin recipe she used to make when we were...
• Has anyone frozen lemon squares successfully?
• We are hosting our daughter's wedding reception for a hundred here in Ramona...
• Hello! Sounds delicious. Reducing down to one inch of liquid would create...
• Can you zest a Clementine? I'm making chocolate-orange Madeleines, which I've...
• Does anyone have a recipe that's safe for GD? My sister was just surprised...
• I am cooking scrambled eggs for a crowd. Do you think I could cook the eggs...
• Have a lot of steel cut oats on hand and I'm browsing for recipes...anyone...
• In honor of "52 Day", does anyone know why Food 52 is Food 52 rather than,...
• I'm trying to figure out how to turn an aioli into an aioli mousse. Do you...
• What are the amounts for the lemon juice and apricot preserves?
• Could you make this chili in a crockpot?
• To celebrate Cinco de Mayo a meetup I am attending combined with an Asian...
• How much pork tenderloin per person? (All adults, no always hungry...
• These cookies were delicious and dulce de leche has a similar consistency to...
• I make a lasagna Bolognese with homemade pasta sheets. I usually assemble it...
• Does the type of apple used matter? Sweet/Tart?
• I bought a big bag of Cacao powder and cannot figure out how to use it. Is it...
• I'm making ice cream, and while heating the mixture over the stove, it...
• What can I make with extra egg yolks? I’ve already made lemon curd!
• I'm trying to make a galette, and wondering if simple Gluten Free 1:1 baking...
• Sounds divine, aside from BURNING food. Perhaps back off on the deadly trend...
• I know that cooking dried beans yields better flavor than canned. Yet, I can't...
• Does the filling need to be at a certain temperature when poured onto the...
• My son wants me to make a strawberry rhubarb crisp for his wedding in...
• Hi all, I really would like to try out this recipe:...
• Hi All, are there any known problems trying to add recipes in either Chrome or...
• My GF has a favorite Tupperware container that she kept several onion rolls...
• My son is allergic to nuts and eggs. I want to make some Mandel Bread. Any...
• I see alot of posts about subing greek yogurt for for sour cream in BAKING but...
• Remember last year when we rounded up our favorite food-related finds of the...
• Is this a cake I could make in advance (say, a day ahead) or does the syrup...
• Am I missing the honey somewhere? Regardless this sounds amazing.
• Can I use jaggery to substitute for molasses? What would be the conversion...
• In direction number 5 it says to add the gelatin mix to the cheese mix and...
• Does the whey separation (mentioned in the Author's Note) need to be stirred...
• Can you please give serving size and nutritional information?
• After searing the beef in a pan I’d like to sous vide this. What do you...
• Leftover from a recipe (3tsp tahini / 2tbs lemon juice / 1/3c water / 1/4c...
• Are you sure grilling 5 minutes per side with bone in skin on chicken thighs?...
• my pasta salad noodles are a little too al dente, everything is all mixed....
• I'm thinking about serving this cake with some lemon curd in a casual party...
• What do you do with reserved marinade?
• Hello. I am hosting a party this Sunday. I have two 9 x 12s with enchiladas...
• I would like to substitute the peas and use frozen asparagras for legume and...
• I'm curious about the difference between this recipe and the one printed in...
• I invited 12 friends for dinner and would love some menu suggestions. (No...
• Are we leaving the seeds whole?
• I made this cake and it was really outstanding,but It stuck to my bunt...
• Hi....I'm a farmer. I, along with my husband and children sell vegetables at...
• Hosting my first family Passover in a few weeks so decided to try a...
• I was gifted a large bottle of Dassai 50 Junmai Daiginjo and would like to...
• First, after a refresh, do I put back in the fridge right away or let it...
• Wondering if these will work as brownies and if so what size pan and bake time...
• I have a gratin recipe (90min at 325F) and am heating up a 6lb boneless ham...
• I don’t understand the 11/14
• Hey all, pretty new to all this cooking jazz. If I have different bits of...
• I put in a cup of liquid instead of a half
• I made the chicken stock and then froze it. Defrosted, and added matzoh...
• If I have a recipe for 2 lb boneless chuck roast , and it’s cooking time...
• Pie crust
• I prepared a batch of chicken cordon Bleu for baking tomorrow. I used chicken...
• Can honey be substituted for the maple syrup? Not a huge fan of maple.
• i'm going to make a blood orange coffee bundt cake, and the recipe calls for...
• I used a wine I had not tasted to make a boeuf bouguinon. It had sediment in...
• How long should I beat the egg yolks? I want to do half with the alcohol and...
• I have the Emile Henry crown baker and have no idea what to do with it!...
• Your dish sounds delicious and while I’m sure it’s not critically important,...
• What's the best way to add a specific flavor to a pâte á choux for crullers?...
• Help! I made your Flourless Chocolate Cake for Passover Dinner tomorrow and...
• I have to make spaetzle ahead, how do I keep it from not congealing, sticking...
• I cooked some white fish a little to long is there any way I can moisten it
• Because we are having more people, we doubled the size. The meat is too big...
• Hello! I'm hosting Easter this year and I'm completely stressed out. I'm...
• Help! In the middle of preparing the wheat pie, and my local stores are out of...
• What is the internal temperature for brisket of beef?
• I'm following a recipe which calls for sheet gelatin, but I only have powdered...
• Can I substitute ground turkey or eliminate ground meat from the rice?
• Thanks
• Will baked oatmeal bubble over like oatmeal made in the microwave? I would...
• Can something else be substituted for the sour cream that is creamy but not...
• I wrote a review with a question but it seems to have disappeared so I am...
• Is there a specific amount of stock to go into cooking the rice? It lists 5...
• recipe calls for 3 tablespoons of olive oil 2 of which for the cooking. Am I...
• Do you think this would work with yams?
• I understand that this is a chicken dish, and it does mention the shredded...
• Do you put the buns in the steamer with the parchment paper still under them?
• This looks yummy but at least one person in my household doesn't like the...
• I made this bread yesterday and it came out beautifully. But I was a bit...
• Slightly burned bottom of pot with standard minestrone recipe. Was able to...
• In the recipe below, vinegar is listed in the ingredients, but not included in...
• Tahini dressing has too much lemon. What will help?
• I have a seasoned almond coating and some fresh ground chicken patties. My...
• Is there a written recipe for the panzanella you are making in the video on...
• I am cooking a turkey breast and I am on the keto diet I am not able to...
• When cooking corned beef, do you place a lid on the pot or not?
• Is it possible to get shipping to Denmark, or is it only in the US?
• It has shrunk but is not at all tender. Directions said hi for 5hours, or lo...
• ...ch - 1.25 cups or 120g. Other recipes in the same book list 1.25 cups of AP...
• I’ve mastered Sergy’s Mayonaise now I’m wanting to create one of those...
• Is there a Spotify playlist for the music in the videos? I've started having...
• I never buy whole milk so I'm wondering how lowfat or nonfat milk would work...
• I can't find bread flour!
• Looks wonderful! Would like to make, but I don’t understand the cut...
• How long can you keep uncooked wild rice?
• Are raw eggs safe as in the Russian mayo recipe?
• When do you add any toppings?
• Are we missing some ingredients for this recipe?
• Hi Food 52ers! I have a number of recipes I'd like to try that use Chinese...
• Any chance this recipe can be provided in gram measurements? That is usually...
• I know this is basic, but what's the right way?
• Question for the food52 hive mind- how do you store an open jar of anchovies?...
• What are some good alternatives to the green peppercorns in brine?
• Can the sour cream in the icing be substituted with Greek yoghurt? I don't...
• Hello friends! I made a vegan chocolate ganache tart (recipe here:...
• What do I do with them? How do I use them? Any good recipe ideas out there?
• Is there any way you can take a regular cake recipe and turn it into a cake...
• I have a dinner party to go to on Friday night but have very little time to...
• What is the best way to brown polenta? I find it doesn't get restaurant crisp...
• What is this and where would one acquire it? I own lots of molds so maybe I...
• What iS making my red potatoes skin peel off with mealy layer underneath when...
• Might plain Kefir work instead of the buttermilk?
• Can Chicken Francese be made the night before serving? Help! Want to serve...
• I've made these before in mini-muffin tins. Delicious, but cutting the sweet...
• Hi there, After checking my spring form pan it's actually a 9 inch! Could I do...
• This is kind of a 3 part question. I've learned that the ratios of muffins is...
• I want to make apple turnovers with defrosted puff pastry. I would then like...
• do you think you can freeze this?
• I would like to make this in a couple of days, but I have very little time...
• Hi, I live in Hong Kong, is international shipping available? thanks
• I'm thinking this is simply lemon zest. But I know that there are recipes out...
• Suddenly can't read the comments on the hotline, neither from phone nor...
• I’m mailing a gift that contains frosted cookies. I figure instead of frosting...
• If I brine for 9 hours over night and I'm not cooking them until 5 or 6 p.m.,...
• I live in Norway and will serve 12 lobsters for lunch tomorrow to a group. At...
• What would happen if you bake a French silk pie?
• I live in Ecuador, where the legume "chocho" is very popular. I've heard it's...
• Would the flavor and/or consistency be too compromised, e.g too dry, etc.? If...
• what kind of hazelnuts are best to you use for this recipe? Raw unsalted?...
• Asking for a niece: can you substitute regular or cake flour for almond flour...
• Hi all! I am a bit new at this and am so excited to try the new 1/8" and 1/4"...
• I have a 1lb 8oz package of Hatch Chile Pepper Puree from Trader Joe's in my...
• Question: My little cousin (15 years old whom I was supervising to make a...
• If one doesn’t have a slow cooker, or an instant cooker, is an old-fadhioned...
• Are those saffron threads in the photo?
• What degrees do you put the oven on?
• Would it be possible to substitute buttermilk for the milk? The cake was nice,...
• Hey, recreating your cake and I was wondering if by 11/2 cups of sugar you...
• Has anybody had success with this recipe?...
• I have been on an elimination diet for several months trying to figure out...
• About to roast a Perdue 7 pound roaster. Can I safely freeze half of it for...
• What size is the can of tomato puree?
• I’m baking for a party next month and would like to bake in advance and freeze...
• It looks like there is a typo in the olive oil amount in the ingredients list...
• I made a mistake of not boiling my black beans for a veggie chilli before...
• Just realized I had left the oven door ajar, with the oven fully on. It was...
• Do you use Mortons or Diamond Crystal? There is such a big difference between...
• I’m trying to find fresh “stinging” nettles for a spring risotto. Any ideas...
• Can I cut the recipe for black beans in half for my size pot?
• I'm familiar with eating barely-trimmed, steamed artichokes by hand, leaf by...
• How far ahead can this be made/how long can I keep it in the fridge after...
• Hello Emiko, I am gluten intolerant. I was wondering if you’d recommend using...
• This feature (top right of Hotline home page) appeared silently (with no...
• Can't eat malt any suggestions for a swap for the malt powder? Or can it be...
• I am in the middle of making this recipe and the internal temp of the legs is...
• This looks really good but I would love to try an alternative to the sunflower...
• I'm looking for a frame-type guide for slicing bread. I have a plastic one...
• Wonder if halved or chopped pistachios would add some texture (and a dash of...
• Apple slab pie recipe calls for a 15 by 10 by 1 pan and I want to use a 18 by...
• What?? You took the Piglet link down already from your drop-down menu? Lots of...
• While braise/roasting this recipe, do I cover the chicken? I have an enameled...
• I was attempting to leave two 1" thick new york strips on my counter to come...
• Hi! It's my first time making cookies and I've added all ingredients and...
• The question relates to step #8 - "before adding chocolate ganache*" ---and...
• I usually make the following recipe with King salmon, and the modifications...
• Hi, natural cocoa is hard to find where I live. How do I substitute Dutch...
• After cooking the lemons until very soft they were coated with small white...
• Can you use almond butter as opposed to peanut butter?
• Are they really safe after that long?
• how soon after you feed your starter can you use it in this recipe? My starter...
• If I wanted to make this before dinner or even in the afternoon how long will...
• I’m looking for an app where I can record who came to eat with us and what I...
• Can you freeze these, once cooked, or will that affect the potency of the...
• I am baking a buttermilk pie and miss read the recipe. It said to bake at 350...
• I want to try this recipe, but it seems incomplete. Shouldn't there be olive...
• It never fails. I see a recipe I’m interested, I click on the link, and I’m...
• As a paleo eater with a no-red-meat-eating wife, I've been spending a lot of...
• Of course fresh is best. But I’d like to prepare these for a party in advance....