Sitemap / Hotline Questions
- ...ease
- ...ou have to flip the duck over every 30 minutes when you re-pierce the skin,...
- ...ing the comments and a some of them were saying it turns out to be soft,...
- ...is cake with these changes
- ...nclude this important information so folks can make educated choices.
- ...es that get too messy??)? And should the broiler be HI or LO
- ... and cooking time. Hope for a quick reply
- ...ng attachment?
- ...ngredients getting it wrong. Also, can I substitute kefir for the...
- ...serve sausage stuffed mushroom caps). I'm thinking about folding in a...
- ...at 7000 feet
- ...el like lack of tempting could be an even bigger problem there
- ...s. Evely
- ...aybe someone here who tried either or both approaches could advise
- ...tly sweet. Could this be coconut milk they are using? It is soooo delicious
- ...y suggstions where to purchase. Thank you
- ...titutes in the search I did...
- ...t I may have done incorrectly? Thank you
- ...ve the option to freeze it so she can eat it when she really needs it
- ...e frying period was through. I kept them chilled until just before...
- ...e the second one before cooking? How are the cooking directions altered for...
- ...t? Also i'm seeing a lot of people syaing it's better if covered for half...
- ... is. Also, other recipes mention putting the formed pretzels in the fridge...
- ...ifferent chili I could sub in for the one in the ingredients list? - Thanks
- ...tol and/or stevia. How does one prepare the chocolate using these safe...
- ...he fridge.
- ...ost a second ago
- ...h moisture. What works best
- ...make this recipe with bone-in chicken breasts (split) instead of thighs how...
- ...f pans to use
- ...uinoa which releases a lot of starch. Thoughts? Hoping it would just make...
- ...48 hours, then) or take them out after 24 (or before), dry them off and...
- ...with an electric range and I am having an unlucky streak with it (read:...
- ... before the pan is removed, not after
- ...syrup.
- ...potatoes
- ...fry it up tonight? Please help
- ...he) and thought removing the cocoa powder and espresso is the easiest base...
- ...k the cakes will hold? Should I refrigerate the cakes after baking or keep...
- ...r if I only have unsalted? Thank you! :
- ...e sides of the jars. The seal remained intact but I am concerned that the...
- ...ay or Sunda
- ... time
- ...o you recommend something else? Thanks!
- ... be baked. Will it fall if it's left for a few hours? Thanks
- ...e fish is done. Can either of these be provided please
- ...ally, so which is it
- ...nd of grainy and "unsmooth." Any suggestions? I used the microwave method...
- ...eally stiff, not at all too wet. I made two separate batches so that I...
- ...p also began to brown, and I took it out of the oven while it was still a...
- ...ain or seed and how does one refer to it to distinguish it from the greens
- ...s 3 cups will make
- ...be changed (such as marinade time) if using a different fish
- ...needed
- ...four of us I only cook 1 pork tenderloin
- ...d different was to make 1.5x the recipe. I know the yeast works fine...
- ...ake this? Is there a website where I can find this? I know none of my local...
- ...in a pressure cooker
- ... accommodate the additional hungry bellies
- ...ry or do I trim off the top 2 inches of greenery
- ...things to prep tomorrow and would like to get the sauce off the list)
- ...ner cut of meat
- ...iece. This while the waffle itself is lovely golden brown. Could it be a...
- ...igerator for that amount of time without spreading
- ...a good thickener
- ... That would be about 1/4 cup per day. Can it be frozen if not used within...
- ...nating spices.
- ...eading
- ...t it stand out of the refrigerator Thursday prior to doing the final...
- ...es in a toaster oven ( now dead) and I am avoiding the oven
- ...the fridge or is it best freshly made?
- ...at cracked when she added the milks so I'm worried...thank you in advance
- ...a few doughy bits in the middle. Should the temp or the time be reduced?...
- ...gh that just meant using dried bread and cutting it in small pieces? but...
- ... much thicker than won ton skins - do you think I should run out to get won...
- ...od idea? I most concerned about having a moist turkey. Thank
- ...mesan, 6 cups of breadcrumbs and 2 cups of EVOO. Doesn't that seem out of...
- ...it, or just assemble then cook the day of?) Thanks
- ...you. ;o
- ...e them
- ...olate before and it comes out deliciously creamy with little, if any,...
- ... cooked with cloves before :
- ...d appreciate/enjoy/even like it. Thanks so much. ;o)
- ...carmelized each leaf separately
- ...s for holiday gifts. Thank you
- ...-pumpkin-pi
- ... strainer? Something else
- ...dt. Any hints or tricks
- ...ld skip a step if possible.
- ...o much! ;o
- ...is the correct ingredient here?
- ...ful. Many thanks
- ...36 grams (not 226 grams, which is the metric conversion for 8 standard...
- ...he pan "looks" like a Chicago Metallic, but since Food52 sells a lot of...
- ...'t say anything about that..
- ...uch diference?
- ...e oven before our Thanksgiving guests arrive
- ... and how many did it feed
- ...nd of lacking the strong savory backbone I expected from the chicken. Now I...
- ...it out of the fridge for a couple of hours?
Thanks
- ... za'atar
- ...have been sauteed? My intention was to keep it on low for 5 hours. I'm...
- ...little confused about the directions. For the marinade you say to add the...
- ...ined in the pan.. tasted o.k., however, looks like a big mess. what went...
- ...ay it will. Can you not halve this recipe
- ...es and a can do attitude...
- ...with the dough hook, like all of the other brioche / challah I make (even...
- ... salt baking would be a great alternative. But, no one lists salmon as one...
- ...e to find cilantro. Per my research, cilantro and coriander are not the...
- ... that be a direct substitution? (I am hoping it will be more flavorful that...
- ... the future, but thought I should ask. Thank you
- ...rwise I thought this sounded intersting
- .... I would still plan to crisp the meat at the end in the rendered fat....
- ... the original 1.5 cups (~1.2 cups) or reduced by 3/4 of 1.5 (to ~.3...
- ... silk
- ...they had trouble with long cook times when they made larger batches. Does...
- ...sure that this recipe does indeed need both
- ... anyone has tried making it in advance and has any advice to offer. Thanks
- ...t over with Julia Child's pastry cream
- ...ator. I wondered if it might the kind of rice crisps.. I used a whole foods...
- ...it? Increase another ingredient? Add an egg to bind? I'm open to all...
- ...ing? Thank you
- ...rst and foremost an original/or clearly adapted enough to be called one's...
- ...if using a silpat baking mat?, lastly: can I sub coconut oil for rice bran...
- ...nks
- ..., of course, are actually called "green chili". Even an indication of...
- ... this cause it to be too salty? I know that Russ Parsons says a frozen bird...
- ... until you fill the cups! Thank you
- ... use the siracha sauce. Any suggestions for next time
- ..., n
- ...he full room-temp proof?
- ...han jalapeños. I'm about 2 hours in and it's really sweet. I've sent a...
- ... on the outside and a tender chewy center. When least successful, the...
- ...uded. Am I supposed to cook this recipe with the ingredients list *and*...
- ...e where we won't eat desert for at least 5 hours and I am concerned the...
- ...g cup and then level it? I've made this cake twice using the fluff – and –...
- ...anyone else has tried reserving batter over a period of several days. I...
- ...hand however some of my guests do not eat eggs.
- ... from the edges and sink down once I remove them from the oven. While...
- ...s here in NYC. This time of the year, both Fuyu and Hachiya are available...
- ...hoping. Any suggestions?
- ...almonds, so I'm looking forward to making this jam. Please advise on the...
- ... someone please explain? Is this just to help with the transfer of the...
- ... seemed cooked through, it just had a funny consistency to me
- ... Is it possible to use a infused simple syrup for this type of icing
- ...ld be a nice filling/frosting
- ...se? If so, how much? If not, what are the correct directions
- ...wife/cook is laid up for a few weeks. I thought I would make a batch ot...
- ...ugar than usually used with cranberries- could i add a bit more without...
- ...e of lettuce (ex: butter lettuce, arugula, mache, romaine). but it says...
- ...se soy meat - maybe eggplant...? Thanks
- ...re a way to use real coffee in this recipe? Let me know if not, and I'll...
- ...ool it then wrap with plastic wrap, then sprinkle with powdered sugar right...
- ...chase any beer. Do you thik this recipe would work with an IPA ofr should I...
- ... how to time this out. If I sear it just before the guests arrive, could I...
- ...ill want my damn miso porridge haha
- ... cooker, refrigerate it in the insert overnight and then reheat it in the...
- ...l typically use, in what ratio. Thanks so much, everyone. ;o
- ...uce has reduced? I find the mushrooms end up loosing their appeal when they...
- ...milk
- ...ou. ;o
- ...s dough forgiving enough to hold on to despite the extended proofing time...
- ...n't pull that off
- ...f water. Are the proportions off or am I doing something wrong
- ...e fondue pot? Thanks, n
- ...plying the ingredients by a different factor? and adjusting baking time?...
- ...de with butter & cream cheese..
- ...t burn in the oven with such a long cook time
- ...vide oven cooking times/instructions? Thank you
- ... serve long with them? I haven't made them, so I dont know what they taste...
- ...says.
- ...y and they are a bit watery - will drain a bit, and freeze so those...
- ...olate, and step 4 instructs to keep the stirring at a minimum. Why? Is...
- ...meatballs would be okay made slightly in advanced and warmed in the oven?...
- ...Thanks Am
- ...rate them overnight? Would it work to save the frying and crisping until...
- ...ifts
- ...efore. Would the basic recipes I see one the site work? The video from the...
- ...ney so the nutrients aren't destroyed.
- ... or does it need to have contact with some material to keep it from drying...
- ...erent recipe for falafels) and I am a big fan of herbs. Don’t want to...
- ... in the freezer
- ...g before it got to/near 300 degrees. So my questions are.. should i trust...
- ... fat? Thanks so much. ;o
- ...up underneath was pretty good. Anyone make this without whipping the...
- ... water
- ...ng, or are they OK to sit overnight in the fridge
- ...ngredient missing after the word "cup" or does this mean a bit (3 tbs) more...
- ...mistake to me...
- ...on their own, anyway, so I don't know how much I'll love it in the sauce
- ...s more of a solid than it is a liquid. And then as it bakes, the butter...
- ...bay to scent blueberries that I can in light syrup, and have found that,...
- ...of 3/4 for
- ... a small amount of sticky dough which produced a flat but spongy cake
- ...ugh) before the bread is ruined
- ...unsure at what step to freeze it
- ...Opinions? Googling fresh ham vs Boston butt it sounds like I should use...
- ... 140° F , because I don't have a thermometer? Thanks in advance
- ...less sugar because I added honey roasted peanut butter and didn't want it...
- ...ng. Is there any issue if I put butter rub under the skin and salt the...