Sitemap / Hotline Questions

• my wife who can't boil water said she will not eat my lasagna if I use tinfoil...
• What type of mint chocolate Candy? Andes? Mint chocolate bar? Not sure what to...
• I have a big honeydew melon with very little flavor. Any bright ideas for what...
• I love my Five Two by GreenPan Essential Cookware Sets and after I wash them...
• Can I make the cake a day ahead and decorate it the next day? I assume I’m...
• Ngũ cốc granola có nhiều công dụng quan trọng cho sức khỏe và cung cấp nhiều...
• Bors ( read as borsh ) is a great ingredient for soups, and it is common to...
• I'm confused. Do I freeze right after I divide and wrap into 4 balls and then...
• I live in the UK and visited America last year and after trying your waffles...
• If we don’t have starter, is it possible to share instructions to replace with...
• can I use pistachios
• I'm kind of a novice here, but Im thinking of making this. at the top of the...
• I recently browned pork in my Lodge cast-iron skillet, and it left black,...
• I have leeks, scallions, and regular onion, but no spring onion this time of...
• My friend gave me a new pot today. It looks beautiful. See picture....
• I guess when I unloaded my groceries, a fennel bulb fell out and it was there...
• The amounts in the Qatari Bazaar mix is in cups but for 2 cups rice this would...
• I froze uncooked chicken in soup in a freezer storage bag. Can I cook it...
• Can matzoh balls be made in advance and frozen, then reheated in the soup? If...
• I’m pretty good at making adjustments when it comes to cakes with baking...
• There are many reasons I do not/can not use tomato. Whether a recipe calls...
• We are wanting to go to Beaufort area to eat local from High in the Hog. I see...
• Do you suggest a slightly sweet wine or one on the dry side? I've poached...
• Hi all, I have two Staub cast iron pots, and I love them. The only thing is...
• Wondering if the yields are enough, and also if the mousses have enough body...
• I would like to add more protein to the soup.
• Hello, I see many recipes that I would like to try. They are mainly geared...
• These sound good, but 11.99 ounces of flour? Dry ingredients like flour,...
• Normally when making simple syrup, you heat the sugar and liquid together. It...
• Hello - I want to give others a head's up that Food52 has some of the worst...
• I am looking to add another piece to my cookware collection. I have a 5.5qt...
• Rather than substituting egg whites completely, I'm looking to supplement. I...
• I have a 7 lb. bone-in pork roast. My recipe calls for cooking a 3.75 lb,...
• Has anyone done this with dried herbs? I have everything else but only dried...
• Curious why the oven temp to bake the frozen cookies is lower then the temp to...
• Love this recipe. BUT: What happens to the 2 tablespoons of butter in the...
• For an upcoming story (or two, or more...!), I'm wondering: Is there a...
• Hi, how many waffles are in serve? I noticed the recipe says that it serves 4...
• Hi! I made this and doubled the recipe, I want to use it to frost a layer cake...
• https://food52.com/recipes/34678-vietnamese-sugar-steak
• I'm tired of making potato latkes with big shreds of onion. Thanks in advance!
• This cake sounds delicious. However, I loathe Nutella. Do you have any...
• While it's not the earliest possible recorded date this year (Sept 5, most...
• I am cooking for the holiday and wondering if Kasha Varnishkes can be made...
• Specifically, if I double a small-batch recipe that gives instructions for...
• What does 11/2 tomatoes mean? That is not a measurement/weight with which I am...
• I used Ina Garten's beef bourguignon recipe. It calls for searing the meat on...
• Hi! I have never used korean rice cakes. Do I add them in the gratine...
• I'm a novice Baker. I started by making muffins but I'm failing. They never...
• My homemade coconut milk yogurt smells like eggs. Does that mean it's gone...
• My church makes noodles and sells them but they only have on egg, why should...
• WIth gratitude!!
• 1. Is there a non-tedious way to remove the peanut skins? 2. My salt isn't...
• Most of the meat in Mexico has insufficient fat, which is really necessary for...
• What does that mean? Peel the top? The bottom? The sides? Half of it? That's...
• Hi Kristen, love watching your cooking videos ... I made the King Arthur pizza...
• Open to any ideas for meals I can bring a friend who has a broken right wrist,...
• arrabiata as a base for gazpacha
• I'd like to be able to make these with regular dried dates if/when medjools...
• I was wondering what people prefer to use for cakes: shortening, butter or...
• without the filling if you count the individual oreo cookie sides would it be...
• Can I add cherries, & whole eggs??
• Your instructions do not include slicing the tomatoes. I'm assuming before...
• I am co hosting a dinner party w single malt whiskey tasting and we want to...
• Where are you getting the uncooked salted duck egg? Please provide source and...
• Lime just happens to be what I have on hand.
• Pretty sure you meant 1tsp of salt and not 1tbl. Otherwise excellent recipe.
• When I tried to transfer it to the service plate, it was very tricky,...
• The chopped cranberries are missing in the directions. When are they added?...
• Can you use a cookie scoop instead of piping the pâté choux on the baking...
• I started beating the egg whites to form not soft peak yet, but it was close...
• We have a question about this part! "Once they are cool enough to handle,...
• I was so excited to find these purple rice paper wraps for summer rolls but...
• Using a whisk and or forks, ruin the seasoning on a cast-iron pan?
• This is a complex issue, so bear with me here. I've been attempting to make...
• Instructions say to top with "crumbs" and pearl sugar, but these are not...
• Hi! The meringue is in the oven and doesn’t seem to be crisping up. The...
• It's monsoon season where I live, and I'm on the hunt for comforting - but...
• I used to use the recipe by the bald gourmet but I can not find it. Any great...
• I have a question about the ingredient "Nilla wafers (please, no substitutes...
• My seed catalogues describe "lemon mint" as in the bee balm family, and its...
• • 0 sprig of mint • 0 sprig of rosemary • 0 sprig of sage • 0 zest of one...
• It says "place the chicken in the oven" but for how long?
• Where can I get recipe for this dessert or even buy it from,got to be exact...
• i searched for kobenstyle dinnerware and it’s no longer on the site, so i...
• Can I do a quick soak instead of the Long soaking time?Ie boil 5 minutes, sit...
• Not a fan of macadamia
• I don't love almond extract although I love almonds. If I omit it, do I need...
• In the ingredient list in between 1/4 tsp of red pepper flakes and 2 TBS olive...
• What do you recommend? Cooking a bit longer in 8x8 or in a 9 round? Also have...
• I see recipes for Rhubarb pie or crostata or tart that almost always include...
• Hi, do you use two pans for baking the cake? How big are they? And - can you...
• When one thinks of premium knives, Germany or Japan usually come to mind. I...
• If you are in the USA, it's spelled "chili". If you are in English speaking...
• This is a Costco ham and using the directions on package, it still does not...
• I have always creamed my sugar and eggs until very fluffy because it produced...
• I have made the recipe as written and it was awesome! I am heading to a BBQ...
• Do I need to do anything different for baking these at altitude?
• I've attempted this frosting a few times, as I love how much lighter it is...
• What to do if you like a dish or recipe here but it's incomplete & you don't...
• Is anyone else having problems logging into Food52 account via Chrome on...
• Baking soda needs some acid ingredient present for it to act as a leavening....
• The ingredients list recommends Land O’Lakes butter but in the tasting notes,...
• I have cans of turkey gravy in my pantry and a recipe i want to make calls for...
• Do you think this could be made in the Instant Pot
• Hello Hotline community! I wanted to check in to see if anyone had any...
• In reading other Hotline submissions I see I'm not the only one who has had an...
• Can anyone recommend a sprayer that works with balsamic vinegar? We used them...
• I suppose it would be fine to use yuzu zest. Right? I’m fortunate enough to...
• I've purchased frozen mango and pineapple so many times and it sometimes has a...
• Omitting all of the savory ingredients, could I add sugar, a bit of salt and...
• Hi, I wanted to make crusty bread but I do not have a dutch oven or cast iron...
• I LOVE Erin McDowell and made both her puff pastry and pie crust this...
• If I want to make 1 1/2 pounds of beans how would I adjust the recipe
• Relief for flood victims
• Please give me advice on growing my pumpkins
• I have a recipe that uses 3 C flour, 2C regular oatmeal, 1t baking soda, 1...
• Hi gang! This is my first week as Food52’s new Community Editor, and I wanted...
• I have a recipe that has cooked angel hair spaghetti mixed with an egg and 1...
• Hey guys, I want to try my hand at making chili. The recipe I've got calls for...
• Are there no eggs in this recipe? And if so what's replacing the eggs? I'm...
• It was suggested to cook it like corned beef.
• I've been trying to bake with a soft white wheat (blend of Italian Typo 000...
• While canning chicken, I processed 19 pints for 75 minutes and when I got them...
• Hi, can someone confirm if the pork belly is skin on? Or should I remove the...
• I discovered I have a can of pie filling best before 25 Sept 2014. I know that...
• Has anyone made cakesicles using this recipe? I'm thinking about using the...
• I made this recipe twice, using a savoury variation for one batch. That came...
• Enjoying your recipe and presentation. Instead of up, can a daiquiri be...
• Could I use all avocado oil or some butter melted?
• Cannot wait to make this! Can you please share where the large bowl Gaby mixes...
• Recipe calls for reducing to 2 cups of sauce, but doesn't even start with two...
• i am serving a dinner to 50 people. i have another meat. wanting to find out...
• I recently moved to the UK from the US and none of my normal baking recipes...
• I don't see ginger in ingredient list. Fresh or dry, and how much? Thanks.
• I made Bone appetites toum recipe and it turned out too thin but the oil...
• I would like to skip the whole flash freezing and chopping step if I could.
• I’d love to feature our Community's best cleaning tips in an upcoming Food52...
• I have brown bananas ready to be used in this recipe! However, I only have fat...
• Compared to the original Mimi's recipe for Halfsies chicken, the recipe for...
• How would you adjust the recipe if you used Eden's Black Sesame Seed Butter:...
• The author notes mention sweetness from the brown sugar, but none is in the...
• I found a lovely marinade with cumin and sumac and want to save the soy curls....
• Can I use homemade pistachio butter by processing raw pistachios for the...
• I'd love to try this recipe but hesitate as baking at altitude is always a...
• Tastes good! 1/2d the recipe and only chg was added a sm mango b/c i was...
• Has anyone baked the Pan de Cristal recipe from King Arthur yet? I have it...
• I've been using extra virgin olive oil for pasta such as aglio e olio, but I...
• I am going to make smothered chicken. I want to cook the gravy and chicken...
• I am making homemade gravy. It is not thinking up. I added flour. I also...
• Is is supposed to be like a vegetable cake where everything holds together and...
• Too Briney
• When do you add the truffles?
• Black, somewhat wrinkled, salty, soft and meaty inside
• I'd like to make this recipe and am in the UK so thought I'd ask rather than...
• Molly Yeh recently said she substitutes potato flour (starch?) for mashed...
• What do you think of using couscous instead? I would cook it with homemade...
• I made crime fraiche and apparently left it out too long (almost 18hrs at 69...
• My Grammy made these all the time and I love them. made them once, know I want...
• I followed the recipe precisely and it had nice height in the oven, but it...
• alternatives for cake flour for tempura batter
• I am making homemade brownies on the grill this weekend for my Dad & family...
• Asking for a friend.
• Can one make this cookie dough, store it and use it later? If so, what do you...
• Is there a difference between Pistachio paste and cream? The latter of which...
• I have a portion of a tri tip roast that is too rare for most of my family...
• Ok. I know. Canned. I don't get home till late at night and sometimes I have...
• To save space, I put a cup size mason jar in an empty clean coffee cup. In the...
• My grandmother used to make a Creamy Cucumber Salad with sour cream, apple...
• One of my items was not delivered to me and I had sent an email to Food52 but...
• Cooking pancakes with baking powder
• Is it 2 pounds of chicken with bones or boneless? And is “rice wine” sake or...
• https://food52.com/recipes/87364-gigante-beans-recipe
• Help! Everything I make in my new Instant Pot smells like dirty dishwater to...
• Hello Food52ers! With Memorial Day and prime outdoor grilling season...
• I need help in the Crock Pot arena. I bought a huge CorningWare Electrics...
• What are the most unexpected foods that taste good with peanut butter? I'm not...
• Help. There is no way this can be swirled/layered into the ice cream! Will...
• I'm making a key lime pie from the recipe on Nellie's Key Lime Juice. The...
• Is it so much to ask to want a truly *Chewy all the way through pb cookie- not...
• Is the marinade discarded before the shrimp are broiled, or are the shrimp...
• The cajeta recipe says: 3 cups goat milk 3/4 cup 1 tablespoon sugar 3/4 cup...
• Can you make your own pistachio paste by pulsing pistachios in the food...
• Does the type of mint make any difference? Mine has a spearmint flavor. I...
• I have a return label that I need to setup for two items in my order and I am...
• After starting a paint project, my husband stuck the brush in a plastic bag...
• I’d love to see the nutritional breakdown and calorie count please. Thank you!
• I made organic ACV and placed in bottles 3/2/2023. I bought some dry Sherry...
• Use parmesan off the block and shred it. Bring to a simmer over low heat, but...
• I am searching for a recipe that I believe was called “Chocolate Bread”. It...
• This cake is DELICIOUS and beautiful, but I had trouble serving it. The...
• I can't find much about this brand, anyone hear good or bad things? Thanks!
• I live in Ohio, and have inlaws in Connecticut. The Whole Foods store is...
• Back in the 1970s, I studied with Lydie Marshall, who used a supplier of AAA...
• Could non-refined sugar be a problem?
• The 2 Qt above saucepan - in pink or lavender - was $39.99 now it's $59.99....
• I am in a pinch and do not have time to go to Astoria. Any recommendation for...
• Eggplant Confit Eggplant, Wednesday Lunch Ideas Cook Time: 1 hr Source:...
• can you ? how to freeze fried polenta
• Wondering if you could swap out the ricotta for cottage cheese?