Sitemap / Hotline Questions
- I have a question about "Aunt Mariah's Lemon Sponge Cups" from ENunn. How...
- I am making a Suzanne Goin recipe for striped sea bass for 6 tonight. The...
- I accidentally used 2 tsp yeast and 1 tsp salt, instead of the other way...
- Can you, perhaps, roll out dumpling wrapper dough in the pasta roller...
- Here is the recipe:...
- He's working a crisis for the next 70 straight hours at least. I need food...
- Aside from docking the pastry is there anything else I should know or do to...
- @Foodpickle am I too late to make a good Christmas cake? And if not how do I...
- I bought eggs today and put most groceries away. Since the eggs were in a box...
- Apptz = vegetarian thai summer rolls with peanut sauce, Main=walnut miso...
- Fresh. Just pulled from the earth.
- Any suggestions on how to cook brussel sprouts still on the stallk? I'm told...
- if I'm making a casserole ahead of time and planning on freezing it, should i...
- Serving up a good, glazed, spiral cut ham for a Mother's Day brunch with...
- I'd appreciate any recommendations. Thanks!
- If i made a bread recipe that normally makes 2 loaves, how many pizzas would...
- If I am using a measuring cup to measure flour what is the correct way?
- I am using Ina Garten's pie crust recipe. Why are the edges sagging? I'm blind...
- I have a full stock of celery after using a bit for a great japenese curried...
- I have a question about step 6 on the recipe "Moorish Paella " from NWB. It...
- How should I go about doing this? (If possible please list all the steps from...
- I archived the recent welcome discount you kindly sent me and my pc crashed...
- i am so excited by that recipe with the yogurt that i want to know if i can...
- Favorite ways to use up fresh tarragon? Just made this:...
- Anyone cook with whole sorghum? Most of the recipes google turns up are for...
- How can I get the flavor from a raw jalapeño pepper into already cooked chili
- Can I substitute wheat bran for the wheat germ? Or would it be better to leave...
- Does anyone have tips on making fresh corn polenta?
- Baked a sweet potato pie this morning. Left it out to cool and forgot it for...
- Wanting to do something with lemons and/or strawberries; leaning toward...
- What is a good wine pairing for trout?
- The plate is a regular plain white one from Crate & Barrel.
- what can I do with leftover mashed potatoes, leeks and brocolli?
- The amount or type of white bean (cooked, canned) not listed in ingredients....
- Probably a bad time to ask..but this came up again tonight in the house. My...
- Making apple fritters for a dinner party. What is the best approach soon not...
- Mornay sauce or heavy cream and cheese
- Total souffle failure: what went wrong and how can I ever recover from the...
- not inspired by related cookbooks -- looking for hands on suggestions
- I'll probably try them in Merrill's Saag, as the woman at the farmers' market...
- Can you puree watermelon in your blender and then freeze it without...
- Hi all! I'm vacationing next week and have my menu loosely planned for our...
- I love pimento cheese dip and crackers but I sometimes find it too smooth and...
- Eating day old mussels ok?
- Hi - I just got The New Persian Kitchen. I have a question about rose petals....
- Has anyone had experience using an electric knife to carve turkey? I remember...
- Have been making this since 1983 but the last few yrs have moved and lost the...
- Have a recipe that calls for instant yeast, and I purchased active yeast. Is...
- Has anyone ever cooked with white belly shrimp (common in Guyanese cooking?) I...
- Fancy energy bars are expensive! Who has a recipe?
- Can I substitute polenta for grits?
- got everything entered down to the "extras" at the bottom, but the footer on...
- can I freeze leftovers?
- I live in the mountains of Colorado and can never seem to get my jams to...
- How do you decide which products you will feature to sell on your site?
- I have been given some bear meat, in the form of stew meat. I don't want to...
- I have fine caputo chef's 00 flour and I wanted to use it to make fresh pasta....
- What can I subsitute creme fraiche for to make a recipe suitable for dairy...
- Two of the white eggplants in my garden turned a brilliant, sunny yellow -...
- I have a question about the recipe "Curried Celery Sauce with Shrimp" from...
- The older foodpickle format was simpler with 2 qns in one space.
- I have several favorite cake recipes that come in 8" cake sizes and would love...
- I have this book, but have recently moved and it is buried in one of 37 boxes...
- I have seen a lot of raw kale salads around and thought I would try one with...
- I have a question about step 1 on the recipe "Sunday Steak with French Butter"...
- I made the Mexican rice recipe that was in the NYT recently...
- What is the difference between chiffon, sponge and angel food cake?
- can anyone recommend a lard substitute for a pie crust?
- We see chefs place meat, covered with water, in the oven. They "cook" it at...
- Some recipes say to blast it at high heat for 15-20 minutes, then reduce the...
- I am reading the reviews on what looks like a lovely pie from F52s own Erin...
- Pots & pans
- My recipe calls for 3/4 cup of sour cream if I substitute it with heavy...
- How can I make fluffier cornbread?
- Trying to spice up my go-to soup for Thanksgiving but don't have time/money to...
- Trying to convert a recipe from cups to g
- I'm contemplating taking the plunge and buying a Kitchenaid stand mixer (never...
- I have a question about the ingredient "½ cup toasted wheat germ" on the...
- i have a double oven. top is smaller than bottom. which is better to use for a...
- The recent question posted about roasting chicken got me to thinking...I have...
- What is the best way to store homemade croutons? I have about a half a large...
- My friend just got some malabar spinach from the nursery and now we are...
- I made the food52 recipe for Braised Moroccan Chicken & Olives – wonderful...
- For a coffee cake topping
- Is buttermilk an OK substitute for sour milk in a recipe? I need a cup of the...
- What is the best/most efficient way to shred a cooked chicken breast? I...
- I have a wonderful coconut rice recipe and I'd liek suggestions to serve it...
- I am having difficulty logging into the site , and resetting the password is...
- I would mix the batter, refrigerate it overnight, and cook them in the...
- So normally, I would throw some olive oil over any cooked pasta so each piece...
- I have a question about the recipe "Marcella Hazan's Tomato Sauce with Onion...
- I baked a cake this evening for a birthday tomorrow. It just came out of the...
- I am making Asha Gomez's fancy weeknight chicken. I crushed the pods as...
- I have a question about step 2 on the recipe "Crispy Delicata Rings with...
- I have a question about the ingredient "cup Crème de Cacao" on the recipe...
- mailing will take two to three days
- Wondering if I can prep a broccoli casserole (up until topping and baking)...
- Over did my reduction just a tad. It doesn't tase burned, but it's too thick....
- I need to make a large batch of caramels and am wondering if I can just double...
- So I was going to make a roulade-type birthday cake with homemade lemon curd....
- I have a question about the ingredient "spring or vidalia onions, finely...
- Will this go rancid fast, should I refrigerate? I'm storing it in a mini...
- I am making macrons and I have a few egg yolks leftover, I don't have time to...
- What's a good substitute for tri tip?
- I know ideally it would be that date or next day but I feel lazy can I woit...
- Think it might have been the basil....any ideas on how to leach out the bitter...
- What's the most efficient method to extract juice from ginger? I thought I...
- I have 4 oz of leftover brick cream cheese - anyone have any sweet...
- Tomorrow is my son's 6th birthday and he requested chocolate chip pancakes for...
- I re-read Kingsolver's Animal, Vegetable, Miracle over the summer and decided...
- I've got a date coming over for dinner on Friday that I'd like to impress....
- Help! I don't have a spice grinder or a mortar/pestle, and I need to grind...
- I have an 17.6 lb pork shoulder that is boneless. I want to make pulled pork...
- What do you keep on hand in your frig and pantry for snacks or a small meal?...
- question for you bakers out there. Can you substitue oat flour for all...
- In Holland I ate one of the most delicious breads. I think it's called...
- Anyone been through the masters program or know someone who has been? Any one...
- I plan to bake Merrill's a pplesauce cake with caramel glaze which I have...
- In the UK they have 'nips' which is short for 'turnips', but they are totally...
- So, today I cut through an onion and one layer in the middle was brown and...
- I have a 3lb chuck roast, but I'm kinda burnt out on just making pot roast...
- My husband decided to run the oven self-clean process without researching,...
- We're moving beyond just bananas, rice, applesauce and toast, but not back to...
- My husband is currently on a low-carb regime and I was looking for some...
- When he took it out it was still warm from defrosting it. Was wondering if it...
- What kind of rice is "sticky" rice?
- Where can I purchase dried Great Northern beans? Tried Sahadi's with no...
- What should I do with 8 ounces of Marscapone cheese?
- Yes, ANOTHER brownie request. I need to make a pan now, for a party in 2 hrs....
- Whether you call them pirogies or perogies or pyrogies, I'm looking for your...
- Would this also be good on roasted eggplant?
- What would you do, if anything, to adapt this to use shrimp instead of turkey...
- Would this recipe (or at least the technique) work with boneless lamb breast?...
- I will be making a summer carrot soup and wondered what the flavor of purple...
- I am serving them with braised fennel and wanted to serve a grain that would...
- Recipe too?
- I'm marinating a brisket now, for about an hour, in a Korean-based marinade...
- I made a cake last week that, long story short, left me a few extra egg whites...
- What's the difference? I saw those two kinds at the grocery store, not sure...
- I am worried about the safety of the broth
- I made a no knead bread the other evening in a dutch oven as instructed in the...
- Help! Can you substitute a gluten-free flour like Bob's Red Mill's version for...
- What flavor is mastic comparable to?
- Didn't need the whole thing, but not sure how save the remaining half. And if...
- My supermarket sells a block of feta cheese vac packed with no brine that's...
- My second brisket in a row just came out extremely tough and un-brisket-like!...
- My husband bought salt pork, and I have no idea what to do with it! He thought...
- Seems they are both cured meats, but I am sure the curing salts and processes...
- how long can I keep homemade chicken liver pate for? its under clarified...
- I just bought ultra pasteurized heavy cream and poured it into the bowl and it...
- I just got some new baking supplies and I’m so eager to try them out with a...
- What is the real secret to keeping breading on a piece of meat? No matter what...
- A penny fell in with my frozen vegetable scraps & I didn't realize it until...
- how long is it safe to keep a defrosted chicken in the fridge before using it?
- How long does pork shoulder last after the use by date in your experience? I...
- I'm using a crock-pot to make corned beef. How much water should I use? I'm...
- I have a question about the ingredient "iodized salt" on the recipe...
- I was making baked beans for a friend's party - soaked them overnight in...
- This is for a Christmas present. I've already done a search and gotten a few...
- Hey all, I'm making some croquettes with pulled smoked brisket. The idea is...
- How could I "unleaven" it for Passover. Almost seems perfect for then
- Bought it a week ago and want to cook tacos with it tonight. Is that safe?
- The title says it all! When my cake layers are done i cool them briefly in...
- What's easiest (and fastest) way to whip up a great steak?
- is it a good idea to keep my high quality extra virgin olive oil in my red...
- Hi guys, Is there a simple salt to meat to water formula for creating a brine...
- Baking stone/pizza stone followup: this past Wednesday the New York Times...
- How can one tell if oil is 350 degrees with out a thermometer? Are there any...
- oysters, storage, for how long
- Since about Oct 24, the first time I go to your site I get a full screen offer...
- I bought organic bananas that were green two weeks ago (really), went on...
- I have at least four pounds of frozen green beans. How do I make them taste...
- I'm trying to make Yotam Ottolenghi's lamb-stuffed quince, but quince is out...
- I am making the wildly interesting arugula wild mushroom tart and not sure...
- What is smoked paprika used for? How would I use it and in what dishes?
- Vegetable broth, onions, celery, carrots, and garlic
- I coat the top and bottom of my English toffee with chocolate and then pecan...
- I have a Chinese/Asian cookbook and the above soup calls for something called...
- I'm making a celebratory meal for a friend who just got tenure. So far here's...
- The recipe says to use within three days, but I just baked the last two crusts...
- Looking for a tried and true recipe for lemon meringue tart. Any favorites?
- Tomorrow will mark the FOURTH week in a row I've gotten broccoli in my CSA. I...
- what can one use instead of cognac in the chocolate mousse cake?
- I attempted to make the Meyer Lemon Macarons and the lemon curd turned out...
- We're having two Thanksgivings -- one in early November with my parents and...
- Green goddess
- I've tried 2 recipes for chewy crispy cookies that should spread out on the...
- What are your favorites?
- The doughs are for rugelach, hazelnut thumbprints, and roll out butter...
- So I don't have to risk spilling on my computer, I would like to be able to...
- Were can I find pickled cilantro, or a recipe
- I'm one of those crazy people that are terrified my food is going bad all the...
- By chance, would you have any suggestions for any cooking classes in Italy?
- I need something easy and delicious that I can make the night before and bring...
- Ok thanks to Food52 I have purchased the first bag of lentils in my life. I...
- There is a sauce of cranberry sauce and Catalina dressing on it, in case that...
- There's a cafe I grew up going to that made a delightful salad dressing. They...
- I have never had much luck making pizza dough. Always too bread-y or too...
- I just bought two 3.5 lb lamb shoulders this morning. I'm interested in...
- I use red bell peppers and stuff with a ground meat mixture. After baking...