Sitemap / Hotline Questions
- Cheesecake recipe doesn't say what temp oven should be at, just that it bakes...
- I just bought a bottle of olive oil at Trader Joes and it has white spots...
- white miso
- I put this olive oil in the fridge and a thick white sludge & clumps formed....
- I froze chicken soup right after making it, then defrosted it. Is it safe to...
- I don't have before service tomorrow to make a beurre blanc. Is it possible to...
- I have a question about step 4 on the recipe "Aunt Babe's Mashed Potatoes"...
- Hi! I know that many recipes just don't double well, but what about a standard...
- In the most recent Bon Appetit magazine, there's a recipe for Momofuku's (in...
- When I've attempted to dry fresh pasta, it breaks into little pieces, so I've...
- I work at a free after school program that provides a free dinner for...
- I want to bring a Vietnamese-style vermicelli salad for my office's lunch swap...
- In a sealed container in the cupboard?
- Many failed yeast bread attempts over the years but am inspired to try again...
- Whole wheat bread flour the same as whole wheat flour?
- It's like a comedy skit trying to get my dough to stay stretched long enough...
- can i sub canola oil for vegetable oil for pancakes?
- There's no "Refrigerate after opening" warning on the tin (Jovya brand), nor...
- I made salted caramels and while the flavor is great, it's like eating cold...
- What are hitachi mushrooms
- What does hulled mean
- The little button on my bone in turkey breast hasn't popped up yet. Been...
- Hi! I am preparing a marinade for bbq chicken...the recipe calls for 1/4 cup...
- Turkey cooked to 170 and rested, juices are running clear. But pink juices...
- I'm making Gourmet's Curried Greens with Golden Onions and Cashews...
- Chopped up chicken breast and flank steak. Combined with onion, bell peppers...
- I make a lot of sausage during the summer months. Most of the time, I don't...
- For the last few weeks my CSA has been heavy on potatoes - various kinds and...
- I'm not a fan of Cheddar Cheese - would it be okay to exchange the cheddar...
- Is one considered to be better/tastier than the other?
- Hey foodpickle, got a good creamy polenta recipe? (Thanks @jennydeluxe!)
- What is the secret to removing the bitterness from Broccoli Rabe? I have...
- I don't like graham cracker crusts, and I don't know that an oreo crust would...
- the preservatives keeps them from becoming soft and forgot the name of the...
- Toes time effect the texture? I'm making the raw, vegan, strawberry vanilla...
- OY! I'm literally in a pickle. I forgot to brine my corned beef, which is...
- hi i live in indonesia, now i'm making verdens beste which is need whipped...
- Need a bunch of spices. Want good quality and affordable
- I haven't any oat flour. Will barley or whole wheat pasty flour work instead?...
- i have used the same noodles before. it did not turn out well. it was very...
- I just made macarons for the first time and everything was great, they look...
- Can someone explain why you would purchase dried porcini mushrooms over fresh?...
- I want to make the Korean Fried Wings tomorrow. Should I thaw them out first?...
- How do I make chicken and spinach madras curry? please
- Hi! I'm trying to figure out how to make a chocolate cinnamon roll in which...
- I made this Mark Bittman recipe...
- What is the difference between these 2 peppers? Are they similar in the level...
- My friends and I love my mom's 1960's recipe for cheese spread: shredded sharp...
- I saw a milk bread recipe but I want to add eggs in it because egg hepls in...
- Just got a lovely email from former NYT food writer & cookbook author Mark...
- My husband is headed to Germany for work -- what foodie items should I have...
- I have 8 pieces to cook (they are about 4 lbs a piece). Also if I refrigerate...
- I had got a big can of EVOO from sam's club it's been 3 months and I could use...
- My husband is allergic to mayo and miracle whip. I want to make tomato and...
- It's time to start clearing out the freezer ahead of our next overseas move --...
- i used 1 teaspoon per pint for mu boiling water processed whole tomatoes. can...
- What is kale
- I have no onion powder and the recipe calls for it
- Soba noodle base. I have soba noodles and I picked up this bottle of Japanese...
- Used this lovely sounding recipe a couple nights ago. Followed it to a T...
- I normally buy my black beans from the coop so I am assuming they are fresh....
- While making a quinoa salad I accidentally used too much liquid and overcooked...
- Anyone have a good cinnamon frosting or ginger cream frosting recipe. My...
- I'm making http://www.food52.com/recipe/matilda and it's a 9 pound pork...
- I'm cooking a favorite recipe of an expectant Mom friend of mine...artichoke...
- I bought them for a recipe for sweet potato hummus and am now wondering what...
- Hi Food52ers, I offered to throw an impromptu engagement party for my dear...
- how to make lamb not taste gamey
- is there something I can use to replace a tablespoon of amaretto in a clafouti?
- Going through my Mom's 50-something-year-old recipe box -- some of the recipes...
- Found some lovely bamboo steamers in Chinatown today, brought them home, gave...
- I've got an amazing recipe for a chocolate mascarpone tart with toasted...
- Is there one?
- pork, or everything mac n cheese or cheese or pasta but nothing else...
- I didn't understand the purpose of the contest and I don't think my recipe is...
- Upon unwrapping my turkey, I notices a small tear in the skin on her breast. I...
- Have made (plain roasted, s&p) kale chips before and liked them. But have so...
- I'm notorious for overdoing quantity when cooking for my large family...
- What nut is nueces referring to? any particular type of nut?
- we wanted to use the jars that have the rubber seal and clasp shut.
- I think it's all the potatoes fault!
- I am making Danish rye bread according to this recipe:...
- My grocery store does not sell prepackaged potato sacks. I'm making a recipe...
- Hosting a party for co-workers in our house, a dozen folks or so next weekend....
- What's a plausible substitute for sake? I only need a tablespoon....
- I'd like to start making my own ranch dressing. The recipe I want to use calls...
- pizza stone cracked tonight - thought those things were supposed to withstand...
- Skipping the shellfish, just chicken.
- I recently had a Citrus salad with toasted Quinoa at a NYC restaurant and am...
- Anyone found a solution for this? For some reason, my mind just realized that...
- What is the shelf life for homemade toffee? (recipe: equal parts butter and...
- can you freeze cooked corned beef and cabbage?
- Looking for any Nd all-nighter ideas for a succulent pork belly main for a...
- Im making a muffin recipe that calls for coconut oil but I am wondering if...
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- Had been storing our olive oil in our garage. We buy the Olive Oil in gallon...
- I have to make a few pies for Thanksgiving. I plan on baking them and then...
- Looking for any and all recommendations - markets, bakeries, bagels, delis,...
- I know that it can take a pretty high temperature in the oven,but I wondered...
- I just happened to read the following that was part of an answer in a very...
- I am making a 1/2 batch of hot crossed buns. The recipe uses canned evaporated...
- Making a potato casserole that calls for cheez whiz. I'd rather not! Any...
- I've been experimenting making fruit vinegars this summer, and a week ago, I...
- I'm making a candied sweet potato casserole for Thanksgiving but every recipe...
- How long can you keep fresh mozzarella on the counter before it goes bad?
- my friend buys large beets-one lb or more and cooks them in the microwave,...
- I opened a pkg of raw organic ckn and it had a funny smell. The sell by date...
- Why do I always end up with mealy beans when I use dried beans? I've tried a...
- A friend in the U.K. would like to try making pecan pie, but doesn't think she...
- My boyfriend has been making cheese and mentioned wanting to try more kinds...
- I would like to bake bread with whey leftover from making ricotta but I don't...
- I bought a bag of cherries tonight but they are not ripe. The internet tells...
- Does anyone have a good recipe or direction to a blog/cookbook (etc.) for...
- Lime leaf is now banned in this country: Any suggestions of how that wonderful...
- Hi! I bought fresh cranberries 2 weeks ago + froze them. I'd like to use...
- I am making multiple appetizers for an event - pear, blue cheese, prosciutto,...
- What is the difference between a butter and a jam (such as plum jam vs plum...
- What is sweet rice flour?
- How long will it take, more or less, to roast a 5 lb. pork shoulder in a 250...
- I took a turkey breast out of the oven at nine last night and was going to put...
- My daughter and her friends are making a roast in the crockpot. They are using...
- I have a can of Eden Organic black soybeans. Does anyone have a recommended...
- My recipe for salmon spread (using fresh [uncooked] salmon smoked salmon,...
- What is in herbs de provence?
- cooked a no knead bread in a cast iron pot with parchment paper at about 500...
- I'm just wondering if there's some obvious things I never learned NOT to do.
- I'm having friends for dinner tonight, but it seems I have opened my mouth...
- I have some leftover chicken from last night and a ton of corn tortillas. I...
- I am making a batch of baked beans. I cut the slab bacon into pieces and...
- I'm planning to make an avocado/mango salad and find there are different kinds...
- I cut open a cantaloupe that I thought was ripe but it wasn't. It doesn't...
- Hi!, I am planning to make some chewy caramels this week and was toying with...
- Ive started to feed my dogs freshly broiled turkey and chicken...
- I bought beautiful scallops at the farmers' market yesterday, with a scallop...
- What's the difference between crystallized ginger and (uncrystallized) candied...
- I've got a craving for corned beef and cabbage but would like to try making a...
- Picked up a couple containers at the supermarket because it was on sale; I'm a...
- The recipe is braised in apple cider all day long in a low oven. I don't have...
- Is there a way to prevent this"weeping"?
- Dates are not my favorite thing in the world (I tolerate them but I am happier...
- I am currently without an oven, so am wondering whether some of the recipes...
- I have heard it pronounce Pots where the "o" is short and the "t" is...
- I opened my turkey this morning and found a dark wing tip and a small dark...
- I can tolerate gluten but it'd be nice if it were gluten free too.
- How long can I keep a can of Thai red curry paste once it's opened? It must be...
- Considering getting a deep frier
- My sister is smoking a turkey and is also providing a watermelon salad. I'm...
- Salami
- I tried cleaning with windex once cool, and the dark stain didn't go away.
- Well, do you? I tend to like to eat things with the skin on, but never tried...
- Just defrosted and warmed up some homemade chicken stock. I don't need it all...
- how do I get crispy skin I see on store bought chickens on my homemade roast...
- Do you have any tips for cooking on a Salt Block? Especially heating it up for...
- I find that I don't like incorporating cheese into my risottos. In my opinion...
- Could I freeze it for baking scones or making pastry
- I just got back from a local petting farm with the kids, bought a dozen...
- My girlfriend is making a beer batter fish and is unsure what type of beer to...
- I am just curious about different conventions. I recently offered to host a...
- I have a gas stove. Even though I follow the recipe, when I cook chicken on...
- I tried emailing a recipe several times this evening and it locked up and...
- I make pizza from scratch very often, maybe once a week. I've found that...
- Does raw celery root brown if prepared early in the day I.e. Matchsticks for...
- Made a parsley bagna cauda to serve with roast pork using the last of my...
- We had a long time of very hot weather (constant 35-40C outsie for at least...
- I never seem to have any issues ordering oysters + mains at a restaurant, but...
- I'm in the baking aisle a lot. And every time, I look at the jar of Marmite...
- I cooked a small (grassfed beef) round roast in my tiny 1.5 quart crock pot...
- How do I make lactose-free blueberry muffins?
- For cupcakes. I'm partial to cream cheese but don't have a good recipe.
- A friend is allergic. I have Ener-G egg replacer. Do you like it or do you...
- I have an approx. 1 lb hangar steak and I have no clue how to cook it. I'm...
- And I'll probably toss with olive oil, not Worcestershire, when making them...
- I'm going to Paris in a week and a half, and I want to start my trip off...
- I have a question about the recipe "Applesauce Cake with Caramel Glaze" from...
- I started frying up some onion and tofu for a quick stir-fry. Now I am...
- I'm also thinking about layering in some Jerusalem artichokes...can they go in...
- What's the equivalency of a "bar spoon" full of sugar? (In teaspoons, for...
- If a recipe calls for Panko breadcrumbs, and I don't have (and don't care to...
- Any ideas for a usage of beiget dough which is NOT FLYING in oil but BAKING...
- After the frosting has been applied to cupcakes
- A Dutch Baby is basically a large popover or soufflé. Recipe I'll use: 4...
- Boneless turkey breast cooking time
- I bought fresh fava beans two days ago and plan to use them on Thursday. The...
- Big problem with birds How to Prevent Birds From Eating fruits 30 % of our...
- I'll use the method described in my recipe, Crispy Spice-Brined Pecans (which...
- I made rugelach the other day and the parchment paper burned! I've never had...
- The poolish seemed successful. The dough looked and felt beautiful. My butter...
- Success! To anyone who helped advise me on a chef's knife as a special group...
- Is a Vitamix worth it? Context -- have a middling cuisinart that is on last...
- Can anyone recommend a great cookbook for 60-something healthier eating...
- Last night I baked them and they seemed cooked through-- just want to make...
- I greased and floured both 8-inch cake pans, according to instructions, and...
- It actually seemed like the recipe called for too much wine (1 cup / 1.75 cups...
- Do you think it would freeze well?
- I don't have time or inclination to brown it first, so start high temp? Any...
- Can I substitute whole wheat flour for all purpose in a cake recipe? I'm...
- Someone else is already bringing salad.
- It looked alright on the outside and tastes normal, but my hands were slippery...
- What is the difference and what would be used in French macaroons?
- looking for something different for the chops. Saw the Worcetershire sauce...