Sitemap / Hotline Questions
- Any recommendations for books about entertaining for 10+? I don't want to have...
- I need a chemist on this one, it's kinda weird. I just started cleaning some...
- I need a sort of presser cutter device, to cut my baklava into exact pieces...
- I've been asked to prepare an aspargus side dish next week for a gathering of...
- Every year I am frustrated by how hard it is to find Piglet information on...
- lately every time I make brownies there is a hard layer that forms on the top...
- Forgot to add the baking soda to my honey cake. Mixture is complete. Is it...
- My oven is broken and I wanted to make shortribs. Many recipes are started on...
- Can I keep cut-up raw butternut squash in the fridge, and if so, for how long?
- In my pursuit of making the perfect scones - was wondering whether anyone...
- How can you substitute unsweetened chocolate for bittersweet?
- I'm making pound cake in a 10" tube pan. I use Pam to grease the pan, but find...
- how do I fix this?
- Is there any way to delete and/or merge accounts? I mistakenly "signed up with...
- So many recipes call for lemon as a seasoning. I am allergic. What else can I...
- I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from...
- I want to make and freeze a lot of stock at once, will probably be using 2...
- I just bought some fresh field peas from the farmer's market, and am hulling...
- Fruit isn't even ripe and bowl/area is clean. I set out a little bowl of wine...
- Good morning, all! So, for my Valentine, I am making David Tanis's (NYT City...
- I made a big batch of lemon curd this morning and forgot to put it in the...
- I have a pâté that I made. If I want to reheat... approaches? Gentle scooping...
- Has anyone ever heard of using baking soda to de-gas beans before making ham...
- I am confused about what is considered one shallot. I know that a shallot is...
- This is the recipe RECIPE FOR: Swedish Ginger Cookies SOURCE: Sister Judy...
- I have lambs hearts what can I do with them?
- I was reading a new canning book today (Blue Chair Preserving) and the author...
- I have a 23 lb frozen turkey delivered this am. Not enough time to defrost...
- I see a lot of recipes for mini cupcakes. I don't have a mini cupcake pan,...
- A bitters?
- Superfine sugar question
- I am making a crab bisque, but it doesn't seem thick enough - how can I...
- I planned on a pear, goat cheese salad that has pomegranate arils as garnish....
- will the bottom be soggy?
- (Foreword: To clarify "potatoes" - i mean regular-potatoes plus...
- trying to make croquette potatoes but they come out soggy and horrible... Any...
- first of all ounces is a weird way of measuring potatoes. I looked up that 3...
- While on vacation last week, I feel madly in love with the "Beef Roll" I...
- I find I always overcook -- and I am never satisfied with the texture -- but I...
- Lemon loaf cake is baking and I just realized I forgot the salt. How bad is...
- I have a little potted kaffir lime tree and, wham, the limes just all...
- I have a question about step 1 on the recipe "Late Night Coffee Brined Chicken...
- Lamb is one of my favorite dinners. What is a great sauce or chutney that...
- I found a recipe that looks great for chicken and cashews. It mentions that...
- I made bagels recently using the following article on Food52:...
- I'm a teetotaler cooking a creamy mushroom soup that calls for sherry OR...
- How do you deal with bad service at a restaurant? I went out to dinner this...
- My sister replicated a recipe of mine...
- could this be made in one large dish?
- What is the real difference between a dairy thermometer and a candy...
- Two of my friends are about to become moms to twins. They've asked that in...
- i am serving shrimp in a "lobster sauce" for dinner guests tonite and would...
- Today is my husband's birthday and he asked for a huge steak. I got carried...
- Rolled Pork Shoulder (1.5kg) cooking advice pls..
- I've made egg drop soup and hot and sour soup many times, always with corn...
- do fish sausages exist in any european cuisine? If not, is there a reason why...
- I'm planning to serve smoked salmon wrapped asparagus, deviled eggs, crostini...
- Are yellow split peas the same as yellow lentils?
- How can I make a way-to-spicy chili less spicy without diluting the taste?
- Do y'all think it would be OK to substitute chunks of pork for the ground...
- I'm preparing the batter the night before and storing in the refrigerator. Is...
- Can I use milk or half and half in place of the heavy cream? Also any specific...
- Do you agree adding salt while cooking makes beans tough? Do you prefer...
- I am having trouble making hard boiled eggs that don't look ravaged when I...
- Too much hummus. Can I freeze?
- I am making cakes for my daughters birthday and want to use the Nordic ware...
- I've noticed that whenever I put my aluminum cake pan and baking sheet in the...
- How can you tell when soymilk (unsweetened) goes bad? I have some that's about...
- The cilantro pesto is made of cilantro, mint, parmesan, olive oil and walnuts...
- I have a can of chickpeas with a small dent by the top of the can. I wanted to...
- Can you make croissant dough chocolate? And how? Replace some flour with cocoa...
- Baked at 425 for 5 min then turned down temp to 350 for additional 20 min....
- This is just out of curiosity really, but why is dry yeast THE yeast in all...
- What's your fave braised chicken recipe for a dinner party, and what would you...
- from your malva pudding recipe
- I was using another recipe that is similar to the Judy bird one here on the...
- I'm going to spatchcock my turkey again this year, and plan to dry brine it...
- what can I do different, my cornbread dressing was a little gummy? The...
- Is there a difference between black & brown mustard? I have found conflicting...
- Epicurious recipe says 190F. That seems too high.
- Any suggestions for how to serve foie gras mousse? Accompaniments? Same...
- Can you freeze fresh ginger? Should you peel it first?
- This is a long shot that I'll get an answer in time, because the broccoli is...
- I bought some "Happy Mother-In-Law" spice when I was in Istanbul, just because...
- How long do potatoes last?
- I'm in the process of figuring out how to safely infuse olive oil for use both...
- ~Happy New Year!~ To start the New Year many believe eating certain foods...
- going to try making some tomorrow. any suggestions? grill/oven? would like to...
- I burned my fingers on a baking sheet. Ouch! I took ibuprofen and am icing my...
- I recently bought a small quantity of raspberries for $5 (which isn't a lot by...
- I always see sweets precubed for cooking anyhow.
- In other words, what do I ask for at the cheesemonger? ;o)
- This is probably a silly question ... but is risotto a main dish or a side...
- I make a lot of crostatas with egg wash on the dough, but there's so much egg...
- Can I use almond or coconut flour instead of rice flour?
- Last time I followed a recipe for baked oatmeal you could taste the baking...
- Q: Once you thaw a chicken and cook it,can you freeze it again?
- I'm using carrot, celery, leek, fennel, onion, shallot, garlic, thyme, bay...
- Can you make a spun sugar baskets in advance?
- We are members of a vegetable co-op and got green onions the last two weeks...
- Does anyone have any suggestions to use this product? It's a product of France...
- What tools do you have in your kitchen that you never use? What do you have...
- What sides would go with a garlicky baked shrimp dish?
- I bought a bag of rice flour yesterday to make Sasha's Salvadoran Breakfast...
- Can I cook with fresh cauliflower, even if the florets have developed some...
- Hey all, I'm (obviously) late to the overnight oats bandwagon, but want to...
- Looking for a good pie crust recipe using chicken fat as the primary fat,...
- what is the best way to freeze apples?
- Every recipe I see for quick pickles says to bring the brine to a boil...
- I'm trying to figure out my Great Grandmother's coffee cake recipe. I...
- In the past few years, many of the popular companies like Hershey's and...
- I've decided to get a blow torch when I'm in the US in the summer. How can I...
- I'm making dough for babka and it turned out really tough after I kneaded it...
- We bought 4 fresh/live rock crabs 2 days ago.. Didn't want them to die in the...
- It rises well in the oven, forms a nice crust but it is gummy and not bread...
- I'm making a quick bread that uses 1 cup of maple syrup, but I don't have that...
- Hi, I am currently living in France and I can't seem to find kale anywhere! Is...
- I'm making a Southern chicken stew (shredded chicken, chicken broth, onions,...
- Trying to make "Blender Sweet Potato Pie". The recipe does not state the...
- what does the sugar and bourbon do for the meat?
- I'm working on a recipe that calls for 1.5lb potatoes, about 1.5lb chicken,...
- We make a large amount of chocolate chip cookies, and the recipe is your basic...
- Used in batter recipe for fried chicken
- any suggestions for ways to keep my pancakes from sticking to the pan?
- I have tried putting the meringue on hot pudding and then baking it and I have...
- Any serving ideas for David L's chocolate sorbet? Making it for my brothers...
- What are good some good substitutes?
- How long do I cook a 13. lb turkey? Having Thanksgiving today due to family...
- What are the best ways to flavor homemade yogurt? I like it to be sweet and...
- I am fortunate to have both a gas and a electric oven so I could use electric,...
- I'm looking at a recipe for whole wheat bread that requires malt syrup. I...
- The jar sat on the counter all day and still did not seal properly. (The...
- Will soon be visiting the delightful French family that has been hosting my...
- I have a question about the ingredient "Chocolate stout (you'll have to drink...
- Does anyone know where to find a nice attractive storage containers for loaf...
- Puffy Pizza Dough
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- Amandajli's question about Trader Joe's favorites got me thinking: what do...
- I am making apple pies for a charity event at my local farmer's market....
- I try to make a pea soup but always comes out like. I add more stock but it...
- For his birthday dessert, my husband has request a banana cream lemon meringue...
- Sometimes it's made with spinach or meat. I've seen a few recipes on line...
- Can I make the batter for banana bread tonight, but bake it off in the...
- Related to my red beans and rice. What's the difference between "red beans"...
- The recipe calls for 1/2 cup softened butter but I'm all out. I'm using almond...
- how to view my saved receipts
- My mother-in-law is coming to visit and she is vegan and gluten-free. Any...
- I'm making exquisite homemade-yogurt; I'd like some frozen yogurt but when I...
- Real food pickle! I'm cooking posole (hominy) at the moment and not sure how...
- Q: I want to replace chocolate chips in a recipe with unsweetened cocoa...
- What happens if you freeze lox or other smoked fish like white fish?
- I just made the world peace chocolate cookie recipe. I like the texture of...
- ,,,I'd like to do something savory with it, perhaps a salad dressing, or a...
- Made some muffins with coarse grind yesterday and found them to be just a bit...
- Recipes are all over the place--from 60 minutes to 24 hours. At what point is...
- What are your kids' favorites for college care packages that might take up to...
- Can I substitute whole boiled oranges for whole boiled mandarins in an orange...
- granache flavoring, savory
- I have leftover half and half that will spoil if I don't use it. Can I freeze...
- I'm cooking for dinner-theatre, three week season with 130 covers per night. I...
- I made these cookies last night:...
- Anyone tried?
- Alright friends and fiends...it's Dungeness season on the West Coast and I...
- What is the difference between whole wheat pastry flour and white whole wheat...
- My husband defrosted a bag of frozen cranberries in the fridge overnight, so...
- I miss garlicky CRISP Ny style pickles. Any good thoughts? Vinegar or no? Ive...
- I picked up some amaranth yesterday. I've found some recipes that say you...
- I don't have a meat thermometer. How can I tell if a roast chicken is done?
- How many persimmons will I need to get the right amount of pulp?
- I'm looking for a place to get cheap glass jars or canning jars in NYC. I feel...
- I took a pound of bacon out of the freezer, but I didn't use all of it. can I...
- I'm trying to make chocolat and almond croissants for my overnight guests....
- Why do the tops of my cupcakes (the part that rose above the liner) separate...
- Most recipes I have that use condensed milk call for full 14 oz can.
- We have 5 large crabs going into boiling old bay seasoned water. Just now...
- What's an alternative/replacement for a Thanksgiving cranberry sauce if you...
- When I make either Swiss or Italian buttercream it looks great until I add...
- So a recipe of mine came in first place in a local contest. A restaurant...
- Whenever I try a recipe calling for mint I choose spearmint over mint leaves...
- I'm hosting a Monday night football party tonight and have some salmon I need...
- A kind elderly lady who has a Goji plant in her yard has been gifting me with...
- I am trying to create a riff on Budino di Gianduia (Chocolate Biscotti...
- Once and for all............when and why should you use self-rising flour...
- Would you just separate the fingers and pack them in salt water? (From what...
- Looking for a wine pairing for a dinner party, this is the opening appetizer,...
- I would like to make a roast for Christmas. Any good recipes?
- or on the web? i am new to this site and there is so much on here. everything...
- Is the pyrex mixing bowl oven safe, i.e. for baking a cake? I'm looking to...
- Normally I serve it with homemade pita bread, but I am making it for a party....
- I don't bake often but plan to make Merrill's mom's cream cheese cookies to...
- I've recently started prebaking the crust just a min and then decorating it....
- do i have to boil potatoes before roasting them?
- I think I used a too small pan for a cake! Any way to keep it from...
- I Just made some butter frosting for cupcakes, Ingredients are butter,...
- I've been craving some hummus, but the storebought makes my face itchy, and I...
- Highball? Lowball? I have specialty glasses (martini, flutes, coupes, mugs,...
- I canned some pears in a syrup of 1/2 cup honey to 1 1/2 cups water (with...
- I'm making Duck Confit and I'm not sure what vegetables to use with it. I want...
- Made some pork cracklings by basically tossing some skin. Do I have to...
- Are beef cheeks something you can get at a well-stocked supermarket? I've...