Sitemap / Hotline Questions
- what is a good main dish to go with mac & cheese? I'm a vegetarian, btw
- Using "Citrus Juicer....Anyone?" post as the running example here: On the...
- Just watched the video on composing a cheese board and drinks pairing. Can...
- What type of wine would pair well with ethiopian food?
- Wok in the oven? Assuming there are no wooden handles, can you place a wok in...
- I have a rosemary bush in a potted herb garden here in SF. It was fine and...
- Hello lovely Food52ers! I am planning a Mexican Fiesta dinner party on...
- I always make caramel sauce but it becomes thick and unpourable after cooling...
- This describes my current situation. I had major surgery and expect to get...
- Want to do before the day of dinner party. How many days ahead can I?
- Can chipotle chile powder be used as a substitute 1:1 for chili powder or...
- I'm trying to make a chicken burger that is moist, flavorful, and a little...
- Can I slow cook in vegetable soup
- How can I get the flavor from the right jalapeño pepper into already cooked...
- I'd like to make French lentils for dinner tonight, to be served with leftover...
- I've had the same problem twice now with the Sullivan Street No-Knead Bread...
- Hi. I just made a delicious batch of skinless fried chicken, but the batter...
- Also, any tips for preparing them? The best way? How does everyone else do...
- Thank
- I got silicon baking sheet for Christmas. It's for a full sheet pan size. My...
- Just curious. Considering how many cookbooks are published each year (not...
- The taste was yummy so we tossed the middle soggy part.
- The recipe if for cupcakes
- Just got a bottle of paprika chili powder bottle from America .What is the...
- Is there something about the crock that makes the food crock pot food or does...
- Can I sub French green lentils for black lentils or is it worth my time to try...
- Which has more water-cream or milk?
- The entree needs to be vegetarian, too. The spinach gnocchi will have a heavy...
- My wife bought some different flours a couple years ago when she went into a...
- I have noticed that most bread recipes call for "tepid" water, but many...
- I used to love the Stouffers Noodles Romanoff, which they don't make anymore,...
- How long does fresh pasta last in the fridge?
- What are some good uses for pickled asparagus?
- With the tomato abundance at the market right now, is there a general rule of...
- I made ravioli this weekend and have leftover filling. It is ricotta, spices,...
- After I bake the russian tea cakes, how should i store it and how long do they...
- I'm using a leave in temperature probe for my Thanksgiving turkey. How deep...
- Can someone give me a tip? A lot of recipes starting with onions and garlic. I...
- Cream of mushroom soup
- What's the best way to store homemade naan?
- When letting dough rise for bread (in this case, challah bread), is it...
- What are your thoughts?
- Does anyone have brands or sources they recommend?
- Remember the Modern Farmer's Pie Chart of Pie? Well, a group of friends and I...
- Hi, we bought a new food processor to make our own pesto. We mixed garlic,...
- What's the best way too store olives?
- My husband bought a huge pack of boneless ribs from Costco and we don't know...
- Last Friday I opened a package of 2 local beef/pork sausage and today (3 days...
- I just tried to liquify some celery and broccoli, but I still have tiny...
- I've invited the neighborhood to an open house. I have several appetizers,...
- My boyfriend and I try to have a nice meal every Sunday. We eat very healthy...
- I'd like to cook it at 275 degrees, because of several other items in the...
- What is the difference between vegetable broth and vegetable stock?
- I made cornbread and chilli for dinner last night, any interesting ideas for...
- i have a jar of white miso in the fridge that apparently expired april 2010 (i...
- I have a question about the ingredient "washed and dried frisée, for serving...
- Help! I am hosting a small dinner party (5-6 people) next weekend, and I'm...
- Just tried a new recipe, a chocolate cake with peanut butter mixture inside....
- Does anyone have a source for real Pandan extract, not artificial? Since...
- Does anyone have recipes that call for pickled peppers? I made an omelet...
- Looking for suggestions for side dishes for Calves Liver entree.
- I have been making this recipe forever with one 3-4 lb bird. I season the...
- Hi, im getting into cooking ans baking and making differenta kinda of cream,...
- I've read a couple different things about the optimal time after feeding that...
- I have several pounds of leftover cooked king salmon. I'm looking for some...
- I've got a beautiful double batch of focaccia dough rising on my counter. Is...
- I'm going on vacation and want to make a cake while I'm there. I'm not sure...
- 1. Is there any reason that the butter, oil and water have to be heated in the...
- Are there any good, reliable frosting or icing recipes that can withstand,...
- Recently purchased a digital folding probe thermometer. It was not cheap, but...
- Here's the link to the recipe:...
- Im cooking drumsticks in the oven and i see dark red blood ozzzing out of it....
- I'm making a wedding cake for a friend, and she is really hoping to...
- I bought a bunch of sorrel yesterday at the Farmer's Market to try for the...
- I have read that the "nog" of eggnog comes from the word "noggin"...a noggin...
- Creole dish with chicken and potatoes cooked in dutch oven. It called for...
- What gives cornbread a bitter aftertaste? I made the 2-corn cornbread that...
- Any particular one better for cheesecake, any one more versatile?
- How do you make New York style vanilla cheesecake?
- We are having beef tenderloin (and turkey) for our Christmas dinner. My mom...
- Has anyone ever played around with Kinako- roasted soybean powder? The...
- I've just gone through my collection of extracts and flavorings and discovered...
- When I roast a chicken, we never finish it right away. How many days can I...
- Onion
- I accidentally left a pot of homemade chicken stock on my kitchen counter for...
- Does preparation method (baking vs. boiling vs. steaming potatoes) Noticeably...
- A friend wants to throw a party for the Shorty Awards (http://bit.ly/hqngTt)...
- I'm trying to get supper done before my husband grts home and I'm making a...
- Long story, but I've found myself with nearly 2 dozen farm eggs right before I...
- I'm looking for a non-butter substitute that isn't going to break the bank for...
- I'm interested in timing and temperature.
- Whats a good side for grilled salmon?
- Help
- I love making fresh pasta and noodles, and thought I had the recipe down, but...
- Hi guys! Back after a while away. You were great a while ago when I had a...
- i went to an asian supermarket last week and bought a large knob of galangal....
- Any suggestions for how to replace banana leaves in a recipe? This is a...
- I'm trying to cook more and buy more fresh food, but as an adult in training...
- used too much tomato paste I small can instead of one table spoon what do I...
- I want to make a huge batch of tamales for a family gathering. I don't have a...
- A lot of time I'll make a certain kind of cookie that comes out crisp after...
- I know Basmati is a little different than Jasmine and other rices as far as...
- My family and I love chicken cordon bleu we get from restaurants so I tried to...
- What's the difference between red stars active dry yeast and Fleischmann's...
- Fudgy Bourbon Balls
- here is the recipe I used, it states 1 tablespoon of finely grated onion....
- I use the Mild Whole Sweet Piquante Peppers by Peppadew often. Are they...
- Have you ever made chicken enchiladas ahead of time? I'm afraid to assemble...
- I've been here only briefly because I'm surrounded by seed catalogues and they...
- Making sweet and sour pork and just realized I don't have 5 spice - substitute...
- Hosting a holiday party for about 30 people -- the bulk of the food will be...
- I beat the egg whites still stiff. I add simple syrup (2-1/sugar-water), a...
- Batch cooking chicken drumsticks and bone in thighs. Can I freeze as is or...
- Does pie crust really go bad or will it just not bake up flaky after a certain...
- HELP! I got a lovely (massive, 10 lb) chicken from a local farm. I was all set...
- This is from Sunday: So, I opened a bag of whole wheat flour this morning to...
- Someone from this community must have advice! I made black bean soup this...
- What do you think? It is in water packed tubs and completely sealed.
- I have a question about the recipe "Okonomiyaki" from Midge.
- Mascarpone cheesecake ?
- I'm having guests and don't want to be in the kitchen browning the meat when...
- For sauces or otherwise.
- The local Ronald McDonald house is requesting recipe ideas for serving 50 or...
- I'll be using a gravity fed smoker.
- how do I substitute liquid eggs for 2 large eggs? How much liquid should I use?
- Grinding Indian spices (Garam masala) in a Krupps coffee grinder that I use...
- recommendation for brand of pectin?? Making jam and would love any advice!
- What is best order of layering jam and (butter)cream on top of forts layer of...
- Student wanting to learn how to make chicken marsala but my establishment does...
- A recipe for labneh calls for it
- I want to make some cakes from the Momofuku Milk cookbook, but most of them...
- any suggestions for what to do with very, very bitter arugula?
- how long can opened cocnut oil be kept before it gets rancid ? Does it even ?
- Can I substitute table salt or sea salt for kosher salt? 1:1?
- I made fattoush last week, but had no sumac since my local grocery did not...
- Can I make pork tenderloin the day before event? I was planning to sear it,...
- What temperature should I set my oven to for baking salmon?
- Till now we've always browned the ground beef first, but tonight my husband...
- I've made gnocchi several times and every time I'm content with the results. I...
- Has anyone read a treatise/article/book chapter that focuses on techniques and...
- Which brand of tuna packed in oil is the tastiest? I recently bought an...
- I know there is already a thread for a dessert that is a bit different than...
- I made lemon chicken soup but it's too lemony how do I make it less bitter
- I'm catering a small party for 25-30 people, and I'm serving a skirt steak...
- My husband started to home brew recently and there are tons! of spent grains...
- I purchased a bag of dried green chickpeas (hara chana or desi chickpeas) at...
- I frequently come across recipes that call for cumin, a spice I loathe with a...
- I bought a new wooden carving board; I don't want to use mineral oil. I have...
- I followed the cleaning instructions for my carbon steel wok, but the bottom...
- How many apples do i need to fill a 10-inch pie plate? And what are the best...
- I've made veal cutlets. Dipped in egg/milk and then slammed with seasoned...
- I am cooking two three-rib roasts at the same time. Each weighs 7 lbs. In...
- I'm hoping to make some this evening but don't want to have to go to the...
- What is (and in) Sriracha Sauce?
How does it differ from other hot sauces?
- They'll be going on the grill.
- I once tried a pork chop for this and it was dry and bland, maybe because...
- I want to make a hot water crust but some folks don't eat pork. Can I use...
- I am making vegan macarons. I realized after piping my batter that it is too...
- Using basic cookies like sugar or ginger bread, not any with filling.
- I am making a Meyer Lemon Cake from the One Girl Cookie cookbook. The...
- Recipe calls for cheese. Is cheese essential?
Donna 10/13/15
- I have tried to make a balsamic reduction. I read dozens of online recipes...
- I was wondering if somebody knows whether there is a specific professional...
- Hi everyone, I have some family guests that are staying with me for 1 week....
- Food 52 just posted a recipe for making tomato soup where they said to heat...
- I have a question about Ms. Maxman's article, about the fried onions, chopped...
- How to save glaze once the cream separated while making chocolate ganache
- i'm cooking and assembling my lasagna now. question - is it better to cook it...
- What are the best substitutes for cognac? I've done a little research myself,...
- I'm making pot pies I usually just put the puff pastry on top but I'm going to...
- I'm serving an ultra-rich spinach and mushroom lasagna for a dinner party this...
- I'd like to use brown rice flour (for flavor) in cookies, but I am not...
- i did a mistake by adding minced garlic way too late on a chili stew , now...
- I just recieved a "group" of Maitake mushrooms from our organic farmer...
- I baked Meta Given's pumpkin pie for 35 minute but after 2 hours out it's...
- I have leftover peanut butter frosting from cookies I made on Friday, about a...
- Do I rinse the corned beef before cooking and what is the best method for...
- Hi! I'm hosting a welcome party for the new families at our school. It's...
- I am making flounder tonight - fried meuniere style. Anyone have any tips or...
- I'm venturing into the land of homemade fresh pasta for the first time...
- Every time I have a baking recipe that calls for putting the dough in the...
- I've seasoned my pan(s) several times and the food still sticks. What am I...
- making chili
- I don't have have frosting or ingredients to make one but I have a lots of ice...
- Whenever I put the dates and other the ingredients in the blender, the blender...
- I have two 11 lb bone in pork shoulders roasting. I started the process...
- Our own Jenny just wrote an article for the NY Times about a Montana senator...
- Dallas unlike Toronto seems to hate escarole! It's not anywhere to be found....
- I have acquired a leg of prosciutto but am without a meat slicer. Any...
- I am making a dinner party for 14 on Saturday night. and looking for a main...
- i am interested in international culinary center in nyc pastry program, but...
- What can I do with 1/2 pot of good, strong leftover coffee?
- Do you have to use cream of tartar to make a successful meringue cookie? I...
- Does anyone know the difference between molasses and golden syrup? I use...
- What should I serve for dessert tonight, to follow pizza at an impromptu...
- Turkey sausage
- want to make vegan butterscotch pudding. Is there a reliable way to replicate...
- Although I don't have a grill handy, I want to make steak kebabs for dinner....
- I made jam a week ago and now want to can it in a water bath for long term...
- I'm looking for a reliable way to test the accuracy my oven's temperature.