Sitemap / Hotline Questions
- 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...
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- 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 you supposed to rinse fresh seafood prior to cooking it? Last night I made...
- 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,...
- First, I had it roasting for 30 minutes at 450, followed by low heat at 325...
- Hello. I have an over-abundance of butterscotch hard candies leftover from a...
- Dinner guest canceled seven bone prime rib place in oven for one hour only can...
- I made corned beef and it's rubbery... Can it be fixed or do I need to toss...
- I have a dozen eggs on their way out... I don't know if they are still okay...
- Elizabeth David's recipe for chocolate souffle calls for melting 4 ounces of...
- what is a tag?
- I have a thermometer in my oven, so I'm fairly confident that the temperature...
- Made Bolognese on Tuesday for Christmas Eve Wednesday. Husband had an...
- I made cupcakes this morning and frosted them with an icing consisting of...
- Do you have a favorite recipe?
- S
- When I peel raw shrimp I always save the shells for stock. Does anyone have...
- What can you use instead of morel mushrooms
- is sherry cooking wine the same as sherry wine? I'm using it in a cake...
- Hi -- I just made the chocolate malt buttercream from Dorie Greenspan's Baking...
- Ideas for breakfast or dinner? The one I threw in the oven for dinner took too...
- How do you thicken chili without giving it a floury taste ?
- I have never taken the skin off filet? how!
- Can I use a tart crust recipe in place of pie crust? I bake a lot but my pie...
- I know that most of the alcohol cooks out when you use wine to deglaze a pan,...
- Any ideas on how much use I can put it to? metal or clay??
- I’m making acorn squash gnocchi with sage and brown butter tomorrow. I don’t...
- Please help me defeat my food nemesis! Vegetarian Lasagna. For years I have...
- Is Caesar dressing vegetarian?
- ok maybe a stupid question but I bought some on a whim from freshdirect and it...
- What exactly is medium heat? Should I rely on the stovetop dial or is there a...
- Cooked chicken livers to mix into stuffing. 2 min on each side. Inside is a...
- My friend is looking for suggestions: his sister and husband live in Brooklyn,...
- I am never sure when making roast chicken how to tell if it's done. Besides...
- What's the best kind of potato for a gratin (savoyard style i.e. with cream...
- Can I use a "corned" beef brisket recipe for "beef brisket"?
- Should I let it proof first ?
- Another solid fat question: are suet and lard interchangeable, and are either...
- I baked a ham and saved the pan drippings. I've chilled it and separated the...
- Is there a real need to take the skins of beets, carrots, yams etc before...
- I cooked a vegetable soup last night and forgot to put it away in the fridge....
- I have 3 open tubs of cream cheese with chives and I need a way to use them...
- I'm making a cream cheese frosting, and blended the butter and cream cheese...
- My husband, in his mid-60s, loves good food and is a great dishwasher. He’s...
- How do I use this thing?
- I'm heating whipping cream for a sauce with pasta. How can I thicken it up...
- I'm on a quest to make the blackout cake:...
- These look fantastic. Any special type of cabbage? Napa? Plain old green?...
- What is the name of those fancy, candied Italian cherries - with stems - for...
- Lemon Pie -- serve hot, cold or at room temp?
- I used 1 cup sugar + 1/2 cup water, boiled with lemon peel until thick, and...
- I have a question about the recipe "Daddy's Carbonara" from Eric Liftin.
- I would like to use potassium citrate in a creamy spinach dip to make it...
- How do you get a job in a test kitchen?
- I'm going to dinner at a friend's house tomorrow and volunteered to provide...
- I also have rice noodles, beef, lamb, shrimp, sweet potatoes, scallions, fish...
- Does left-over cooked bread pudding have to be refrigerated? I googled it and...
- Cooled and refrigerated overnight. When reheating chowder started bubbling...
- I have a question about the recipe "Moinmoin - Nigerian Stemed Bean Cake" from...
- How many cups of lettuce, or what weight, would you purchase to make a green...
- I have an unopened plastic container of "heavy whipping cream" -- not...
- We're roasting a goose for dinner and we'll have lots of leftovers. What are...
- In the Feature article “How to Make Any Marinade in 5 Steps,”...
- We have catering by a local flatbread place, but I'm looking for suggestions...
- Anyone know what this is for - it’s in a white unmarked box?
- I baked amaretti cookies, unfortunately, i forgot to use the parchment paper,...
- I'm making a chocolate pudding pie with a pudding made from egg yolks, cream,...
- What is the capacity, in cups, of the Magnus extra large mortar and pestle?...
- how can I reduce the acidity of a tomato vegetable soup? the tomatoes were...
- I have a banana bread recipe from Joy of Cooking (old edition) that I love but...
- I recently picked up a jar of vanilla bean paste. If a recipe calls for one...
- i'm doing various bean stews and cassoulets and i'm looking to decide on a...
- What's the difference between dry and wet scallops. I think dry are...