Sitemap / Hotline Questions

• Creative recipe suggestions please!
• How much pineapple is needed for the recipe? The pineapple has been omitted...
• I made fire cider last night and blended the turmeric root in the food...
• Hi all! I'm planning to serve shrimp and sausage jambalaya at a dinner party...
• Holiday baking is just around the corner and this is the time of year I start...
• here is the recipe:...
• I am going to be making a recipe that calls for a 6 - 7 lb. bone-in leg of...
• Hi, I have a 180g (about 1 cup) jar of ragu di cinghiale sauce... wondering,...
• Would this be too heavy if made with a regular tart pastry crust....
• Help pls! Just put Xmas cake in oven. Recipe says 1.5-2hrs @ 150 degrees...
• Anyone know why? Doe it keep the coating crisp post-frying? I am so surprised...
• Holiday Swap
• Steak, specifically. If I do that, what should I put it in instead? Just...
• HI! I am hosting a dinner party for 6 this Friday. I'd like to focus on...
• a big bottle of olive oil froze...can it be defrosted and used?
• Long version: I grew up in a family of diabetics and pre-diabetics and, while...
• I recently saw an article about using chain mail scrubbers to clean cast iron...
• My dad madee twice baked potatoes. He left the potatoes in the oven for two...
• any suggestion for monsoon food?
• Baking geniuses is there a scientific reason why I couldn't make this cake...
• Will be in Denver in mid-December with family (all adults)... what...
• I have had a Kitchenaid blender for years and the rubber thing on the base has...
• I'm going to attempt to make jambalaya this weekend. I have looked at many...
• What other fish would you recommend for a dish that is to be steamed with an...
• do they taste different
• all homemade--no ready made crust. Will they be soggy if frozen after baking?
• What's the best way to cut an onion so it doesn't fall apart? And while we're...
• Any suggestions for taste, appearance and not messing up the cake? Never done...
• Anyone out there have a cultural tie to a specific dish or ingredient? I want...
• Being a veg, steak is not my expertise, but I was asked by a friend with...
• I would like to buy a bigger pot anyway do don't mind buying a new one.
• I just opened a can of great northern beans (purchased yesterday) and noticed...
• Has anyone seen green garlic after roasting?
• Hi! Today I followed King Arthur recipe Classic white sandwich bread. Total...
• I brined a turkey with molasses, honey and kosher salt. It is far to salty....
• I'm dumping some chicken breasts and a jar of Trader Joe's Thai green curry...
• I'd made donuts with raw, canned, biscuit dough by frying it in oilve oil. at...
• Does anyone have ideas for freezer storage that are non-disposable (like...
• I just made barbeque sauce and it's way too tangy. I thought the recipe called...
• We bought a (very expensive) flank steak from a purveyor at our farmer's...
• Does anyone know where to buy glucose syrup around Upper West Side. I don't...
• I bought a fresh chicken that was packed on Oct. 22 and haven't had a chance...
• Does anyone have a really good fudge recipe?
• Does somebody with a bit more knowledge of southern cooking or food history...
• Doing a smoked trout salad with creme fraiche on crostini. Alas all the chives...
• how can i make a quick and simple apple crumble
• Helping my friend who is having surgery after cancer treatment and will be out...
• Hot Wings Seasoning This spicy, salt free seasoning makes great hot wings...
• Want to do Chef Thomas Keller's simple roast chicken. He says he lets it come...
• As a child, when I helped my mother hull strawberries for jam, she always told...
• Hey! Anyone know about Danish butter flavor? Is it like regular butter or it...
• Hi! We are part of a fish CSA and just learned that tomorrow's pickup will...
• Debating between subbing with full fat greek yogurt or sour cream. I do not...
• How do I cook a yam?
• Anyone know a good recipe for sunchoke puree?
• I'm using 1 packet of dry active yeast, some milk heated at 105 degrees,...
• I've read a lot about mother cultures and making vinegar, but I can't seem to...
• We're making t atziki and just discovered we have no cheesecloth to strain the...
• How does one brine a 15 lb turkey? There are too many recipes from...
• Does this happen to anyone? It is KA brand, for my bagels. It is one big lump....
• Covered with foil.
• Are lighter greens such as endive or lettuce acceptable?
• Have 2 turkey legs (total lbs = 4.5) my husband forgot to brine it last night....
• Do egg whites in a carton work as well in baked goods as one that you manually...
• I was given the bone, which still has lots of meat on it, from a recent family...
• I'm attempting to make split pea soup in a slow cooker. Can I substitute bacon...
• Hi All, I've got two strawberry cakes (butter-based) and a vegan chocolate...
• Can you freeze the chicken fingers in this recipe by Merrill?
• Had some issues following a praline technique at start of recipe for double...
• Can I use white choc ganache to fill a naked cake or only butter cream?
• I recently came across a recipe that calls for natural butter flavoring. Does...
• Heroic efforts from the @Food52Hotline and @miglorious today! Not too late to...
• Does anyone have a recipe for a bulgur pumpkin seed burger? I just had a...
• Grape leaves
• A friend of mine wants to serve fresh conch with pasta -- anyone know how to...
• How does one make those paperthin crispy slices of apple or pear that look so...
• Got a beautiful halibut filet from WA. Yikes! Am an absolute rookie when it...
• How bad will it be if I sub in moscato for dry white wine in an arrabbiatta...
• Any suggestions would be appreciated - I've had a tub of it in my fridge for...
• Would the taste be thrown off if we used turkey sausage instead of pork?
• What's the best way to dry fresh pasta?
• I don't have a meat thermometer! How can you tell if a pork loin is done? (in...
• Can barely stir in the nuts and chips. What to add to loosen dough?
• does the pan go in the oven without a lid?
• Anyway to avoid orange hands/squash residue on hands when peeling squash? I...
• can I add curse words? Also, my photo refuses to load...
• And is there any antidote? I've thoroughly rinsed the brine off, but the...
• Fish Tamarind/Kokum: I managed to score some kokum. The softer kind, not the...
• No kids. Something I can make in advance and pop in oven.
• Hi AntoniaJames, I made this cake yesterday and just love it. Thank you for...
• Last year I put my home up for sale. That meant putting appliances in storage....
• Has anyone substituted pears for apples and does it need to be bulked up with...
• Companys coming and Im making the following crust for a cherry galette:...
• Are there any other uses for masa harina besides making tortillas?
• Hi, I need to bring something savoury, breakfast appropriate, that can sit out...
• Hey PicklePals - I am heading to the store in a few ... need help - how many...
• can any one help with a salt and pepper chicken recipe, I have tried loads but...
• How do you cook quinoa?
• When should I use mushroom broth instead of vegetable stock?
• I've read that baking powder can cause a bitter aftertaste, but it seems...
• What meat would be good for a spring dinner for a large number of people? I am...
• Am thinking of making tiramisu for Passover,since there were Passover...
• can I add curse words? Also, my photo refuses to load...
• @Foodpickle what cream do I use for Gratin Duphanoise potatoes?
• Does this flavour combo make sense? I know chocolate orange is nice, but I was...
• What toaster oven do you recommend for mainly toasting 4- 6 pieces of toast...
• It's November. Thanksgiving is on the horizon, and that's my favorite holiday...
• All I have right now is this can. I just want to surprise my girlfriend. Can...
• What's your favorite, egg-free, spreadable vanilla frosting recipe for a 5 yr...
• Hi! I was supposed to soak beans overnight and I didn’t! Is there a shortcut?...
• You may all be working on this already, but just in case here is a wish list...
• Hey guys, Wanted to make the cooks illustrated recipe for Best Old Fashion...
• Hi all, I made this last night for a dinner party this evening....
• How long can you keep fish in the fridge?
• Any way to grill a pumpkin or squash for a fall halloween bbq?
• what's your best recipe/use for 100% Maple sirup?
• finding lots of different hard winter squash at market. anyone know of a...
• All the can openers I've looked at grip the lip of the can. Is there a...
• Does anyone have any good recipe suggestions for bitter melon? I've never had...
• I am making a 4lb stuffed pork loin roast (a combination of recipes). It calls...
• Another Holiday iPad app question...how to avoid holiday cooking disasters?
• About halfway through baking chicken leg thigh quarters my oven broke down.how...
• can I freeze leftover turkey in the broth made from the carcass, or will that...
• how long does roasted turkey last
• How can I print out the recipe for fig and blue cheese savouries w/o printing...
• Cake balls..
• I'm working on developing some marshmallow recipes, and currently getting...
• Help! I have recently acquired a bottle of red wine vinegar (I suspect its not...
• Hi - have a question about the updated site: You used to be able to print out...
• Does anyone know whether there are any plans to make food52 mobile friendly?
• Does anyone have a good recipe, preferably vegetarian? Thanks!
• Has anyone ever tried baking with St. Germaine, the elderflower flavored...
• Got lamb stew on sale and used this recipe which calls for ground lamb and did...
• What kind of tea leaves? In what manner do you steep the tea? The spices...
• What yields the best edge, a stone or the double wheel device?
• Help...I used whipping cream in my clam chowder instead of light cream. How do...
• meat sauce unrefrigerated
• Discussing with a barista how to make sure scones don't turn out dry, any...
• How can I make "Pasta Al Forno with Pumpkin and Pancetta" without using the 2...
• Am making this recipe: Roasted Pork Tenderloin & Kumquat Sauce with Delicata...
• For my daughter's baptism, we're hosting an open house / reception for about...
• How do you pickle cucumbers?
• For your interest or action...
• Why are my cupcakes sticking to the cupcake liner? Is it just the fat content?
• Hi, I live in Down East Maine where scallop season just began. YAY! But I'm...
• alternative to soba noodles?
• What's the healthiest vegetable?
• How can this be made gluten free? Thanks so much. ;o)
• Has anyone ever made "cooler corn"? It's where you shuck corn on the cob then...
• Can you grill a pickle?
• How can I keep grated potatoes from turning black? I know, ice water, but...
• A few weeks ago, we visited Chicago and had amazing lemon cookies with a lemon...
• Can I peel and cut up my potatoes tonight so they're ready to roast tomorrow...
• have two nice osso buco pieces and a bunch of bones with very little meat on...
• How do I cook beans
• What side dishes should I pair with scallops for a well rounded dinner for 5?
• Can I make mashed potato in advance and put in the fridge for use later?
• How do you make potatoes cakes? please
• What's the difference between a strata and a souffle? Is one easier or more...
• Hi first timer here. I am explaining my question for earlier with a bit more...
• baking with fresh berries.
• Best brunch potluck recipe? The hosts will be making the brunch-y casserole,...
• 1...Has anyone tried making Mark Bittman's no knead bread (or Ken Forkish's...
• Will eating fish help to raise low blood pressure?
• Forgive me if this has been covered somewhere already, but has anyone had...
• Everyone knows about sage brown butter and sage with pork. Any other uses for...
• Hi, My name is Laura,from Spain, and I have a question about the ingredient...
• What should i look for, is there a specific name?
• how long can I keep eggs for after there sell by date.
• Any ideas of what we can do with it? Is it edible?
• Driving overnight. What would you pack up to eat I. The road?
• 1) I am halving the recipe, which calls for 3 large eggs, separated. I have...
• Any tips and tricks for Deep Dish Pizza at home? I'm a little bored with...
• Are they worth buying? Thank you. ;o)
• I am making pasta with multiple sauce options so I want to keep the pasta...
• I'm considering serving sushi at an upcoming gathering. How far in advance can...
• 1 cup corn meal-4.5 cups water-.5 cups spinach puree
• Dried cranberries? Sausage? What kind of sausage?
• For a potluck, the entrée is Shepherd's Pie. I'm to bring a side. The...
• do u know a delicious bake cheesecake recipe?
• How do I keep chop liver from going bad?
• Can I replace the specified jam in these recipes: Coconut Linzer Cookies With...
• Hi All, I am in the process of purchasing a Squeezo Juicing Machine from the...
• Can we substitute lemon juice for lime juice What is the different between...
• Artichokes- I am making them in two days. Should they be refrigerated or...
• How long can cut turnips stay in water before being cooked?.
• as a novice cook can u recommend a simple soup to make?
• And at what point, do I freeze it? I was thinking after the first rise would...
• How do I add a recipe to contest I have a saved one but can not add it to...
• I love polenta but it gets firm pretty quickly after putting it in a serving...
• How do I make strawberry sorbet?
• I bought grey corned beef in a cryopackage. It is not past it's due date, but...
• I'm on a quest for the perfect cornbread. I've learned that I like it made...
• I am planning to make sbebrangos outstanding tender yellow cake - I want to...
• My tomato sauce is too tangy. I have add wine and sugar. What else can I...
• I am trying to make a meat loaf without eggs or other dairy, due to allergies...
• Do I need to add more binder or more egg or make the flakes much smaller?...
• What is best to wrap it in to keep it fresh -- foil, saran wrap, zip lock,...