Sitemap / Hotline Questions
- What is best to serve with gumbo? (the gumbo is chicken and smoked sausage)
- You know those days: you come home from work and you're tired, and you just...
- I had a small greek yogurt that turned to liquid and curdled, though the curds...
- Hi Everyone - I want to can a big batch or two of caponata. Should I process...
- I'm hoping to purchase a mold/pan for a friend who likes to experiment with...
- Caramel wont work!?? Sugar just keeps drying out and turning to dust just...
- I will be spending a week in Paciano, Italy which is a smaller municipality in...
- Cream cheese frosting
- What shortcuts do you take/think are worth taking when you are entertaining...
- In the past, I've found a large teak salad bowl. A set of "French Onion Soup"...
- If you were given the choice to travel in time and cook a meal: a)Would you...
- Anyone have a recipe for unwhipped egg whites? Long story short, I ruined a...
- I want to make Patricia Wells' Tuscan Bean and Wheatberry Soup, but it needs...
- And anyone have a photo or link?
- Thanks so much, everyone. ;o)
- Need to make an frittata for a big crowd so I want to use the biggest pan I...
- Thanks for the tip. After 6 hours over 2 days, I finally ate them for dinner...
- Are cockles the same thing as clams?
- Do chicken and apples go well together? Like pork and apples? My fiance...
- Hi--forgive my ignorance, but do ingredients such as miso paste or mayonnaise...
- So our big elm tree fell over in a storm and crushed my poor Meyer lemon tree,...
- Since I seem to have posted my recipe twice in the contest, is there any way...
- I have a question about step 1 on the recipe "Sweet Potatoes Anna with Prunes"...
- Why is this recipe called carbonara? Isn't the black pepper that is used in...
- What are your go-to Thanksgiving cooking songs? I just put together my turkey...
- I have a question about the recipe "A Trio Of Citrus Salts" from aargersi.
- making 6 quiches for a baby shower out of town Can I make/bake them the day...
- I am looking for a substitute or a close match for Petit Beurre biscuits....
- I am planning a cocktail party, and since there will be a lot of moving parts,...
- If you were going to buy Plenty or Jerusalem, which one would you go for?
- hi, i keep getting this message when trying to access your site "Uh oh! You...
- I got it at a local farmers market and the meat is quite good. Plan to serve w...
- Can seafood lasagna or seafood cannelloni be cooked ahead of time, like the...
- Any suggestions for an alternative to pine nuts in this recipe?
- I have a very nice loaf pan that I rarely use because of its size: 10 x 5...
- Any suggestion on what the simplest and tastiest celery soup recipe is?...
- i am making the lamb shwarma from the jerusalem cookbook, so it is marinaded,...
- I want to make chicken saltimbocca for a friend who is about to have surgery...
- anyone else used the steam from their cappuccino milk steamer to cook egg? It...
- My own particular favorite hors d'oeuvre spread came to me in the last 20...
- Hi, i need to make panna cotta for a class on an upcoming wednesday, but wont...
- any chance of a top recipe for home-made houmous? Thanks...
- Can someone let me know what the pickled chilies are that you get in Thai...
- In NYC (Brooklyn)
- A friend introduced me to the French Cheese Shop in the Mahana Yehuda Market...
- can i salvage a large pot of chili with a little bit of mold on top
- Are there any drinks that mix tequila and mint?
- Can i make day before. Usually served warm?
- can I pan sear previously smoked trout filets?
- Bella Black Disposable Flatware (48-Pack) Is plastic and there are no...
- Will that effect the buttercream
- Called for in Grandma Zaino's Linguine with Clam Sauce. I'm familiar only...
- can it be made the day before and reheated day of or will the fluff be ruined?
- Also if anyone has tips for making soufflé please tell me
- I made a pretty boring veggie soup the other day. I added fish sauce, and that...
- Q: I'm making a cake and haven't got baking powder (the recipe says 1/2 tsp,...
- I have a 4-hour window with which to save these from being food for my friends...
- But plans changed and my next few night are going to be crazy. How long can it...
- Can I make them in the crockpot tonight for the while work week? Will they...
- Your opinions on roasting a whole beef tenderloin: start at a high temp, then...
- Any good recipes out there? We have a gluten free guest for Thanksgiving...
- Can someone please give me a recipe for Dover Sole, it is so delicate and...
- Can I use clarified butter for a white wine sauce?
- i am making some bread for a 3 hour exam. Basically, i am making it first...
- A sweet and spicy pickle recipe please
- A friend is making a biscuit de savoie. The recipe calls for 1 cup AP flour...
- the basil and reheated the dish, the chicken had dried out. It was nothing...
- will it ruin the recipe? Do I need to run to the store? I've never combined...
- Because I am a sucker for self-punishment and Thanksgiving, Husband's 3...
- Best "Indian" cookbook? I realize that this is somewhat tantamount to asking...
- And I know real shepherd's pie doesn't have crust. But pie crust is good nom...
- Hi. I'm on snack duty for an after school club at my kids school. I was...
- A friend was telling me about a delicious Mediterranean dipping sauce of...
- already have the grinder---which I love (but not crazy about the oxidation...
- Any tips on using an old (probably from my parents' wedding in 1979) juicer?...
- A French friend recently moved to Boston. He'd like to know where he can buy a...
- A relative brought a home cured prosciutto at Christmas and it was delicious....
- Ants are swarming all over my counter top. I've scrubbed it down repeatedly...
- Chicken curry or any indian recipes of chicken.
- Can I freeze dough made with Kashkaval cheese that was thawed? (the cheese was...
- can i sub anise seed for the fennel seed in Sagegreen's latkes?? I know it's...
- A recipe I want to make calls for 2 tablespoons shortening. I don't own any...
- I am asking this because of a long standing suspicion of mine that different...
- Have a fair amount of salt-cured salmon in the fridge. What can I do w/ it...
- Howdy, all! I attempted Trini Hahnemann’s danish rye bread but my starter...
- I'm making a beef tenderloin roast. The cut came with no string. The recipe on...
- I am making cream of mushroom soup and calls for 1 cup of heavy cream and .5...
- I put some homemade BBQ sauce in the freezer a few weeks ago and it never...
- food52hotline does anyone have experience of kamado type outdoor cookers?...
- Hope all of you fellow F52ers in the North East make it safely thru Hurricane...
- I have a hot sauce recipe that calls for 3 oz of whole dried chili peppers,...
- I have an abundance of roasted kabocha squash. Does anyone know any recipes...
- Tortilla roll ups to slice up and serve as an appetizer.
- I just got a blender (yay!) and want to make smoothies, so I've plundered a...
- whats the best way to adjust a cookie recipe for baking at high altitude?
- Over on the Food52 Top 100 thread, peartart put in a plug for Eat Your Books,...
- Is turbinado sugar directly interchangeable with regular white sugar in...
- If you've been to Mason Kayser in the city, there's this praline brioche with...
- . How far in advance can this salad be made? Thanks in advance,
- What is the secret to keeping artichokes bright green? I've steamed, boiled,...
- I have an unopened container of Fage 2%.
- I would like to make this with pork tenderloin. Would I still need to brine...
- Storing pizza dough
- It seems that the temps range from 180F - 325F and the cooling times vary...
- I need to bring a main dish serving 10 - 12 to a potluck, and I'd like to...
- The kids just finished scraping out their pumpkins. The seeds are roasting,...
- I have a 2-piece angel food cake pan, which just leaked the batter all over...
- Does it need to be tossed out? It's been about 24 hours without refrigeration....
- I know this has been asked a gazillion times. So here it is for the gazillion...
- i am trying to avoid boiling water in the hottest days of summer (to...
- Are pickles healthy
- Bottled, Cortas brand Pomegranate molasses. We used about 1/3 of the bottle...
- Last time I made home ground burgers, I used a mix of rib eye and top round (I...
- Can I use the paule Caillet brown butter crust with Amanda's peach tart?
- Years ago, when I was living in Salamanca Spain, I use to visit a local bar...
- Can anyone direct me to a good recipe for Imam Balyidi? I love this Turkish...
- Would like some ideas for
- Anyone use the green carrot tops in any recipes? Can you cook them? Are they...
- Are spring wheat berries soft?
- Bought a bag at the Indian grocery store with no directions for doing do @ I...
- Can I use for the liquid in this recipe (either stage, or both) water leftover...
- Will we see it again? Any hints as to what's to come if and when it comes back?
- Bacon
- If I was going to make pupusas ahead of time (say - midday to eat for dinner...
- I have another jar of applesauce from the same batch, which I'd like to use...
- how to use up leftover cooked couscous
- I made a coconut tres leche cake about 1.5 weeks ago (for myself), but I still...
- I'm making spring rolls with the translucent moistened 'rice paper' wrapping....
- My neighbor gifted me with 25 LBS (nice, right?) Of nearly ripe beefsteak...
- Hi, I made a shrimp bisque from a NYT recipe from MELISSA CLARK. It has a...
- What do I do with maple vinegar?
- I have some left over steamed rice in my rice cooker and I am wondering how...
- How long do refrigerated hard boiled eggs last?
- I've been away from the Food52 community these past 2 years while I fought...
- I have a recipe I want to try, but it calls for self-rising flour and I'd...
- After roasting them, I tend to struggle removing the skins (not to mention the...
- I'm interested in making a fancied up version of this for a dinner party, with...
- 1-1/2 cups of Kosher salt has been in 1 quart of water on the stove with my...
- I bought brussels sprouts (on the stalk) at the farmers market and just...
- Example: Ricotta...
- Can I par-fry the chicken the bake it off and still have a quality product?
- How would I cook Bluefish sous vide? Would it be similar to halibut in terms...
- Has anyone done this successfully? I've read that you can blend ricotta with...
- how do you make cream of broccoli and cauliflower soup?
- I want to make pie for a special occasion but all dessert pies are complex....
- I need to know how to make my breakfast egg casserole fluffy. I would like to...
- I'm making an arab salad,Tabuleh.It's a bulgar wheat salad with...
- My clafoutis was totally raw in the middle after 35 minutes of baking. The...
- I'm hoping to make baklava today for a big party Sunday morning- will it be ok...
- Is anybody good at converting grams (caster sugar) to US cups? From the...
- A family soda bread recipe calls for Crisco. Is there a more natural or...
- Hi! My husband and I are making pan-seared steaks and roasted potatoes for...
- I've limited time to visit Eataly on a stop through NYC. What shouldn't I...
- I want to double this recipe for 16 people but only have one 9" springform...
- I have 3 unidentified white powders in my kitchen (I know, right?) There is a...
- making sweet potato casserole. Need to make it orange!!
- : How does one make lentils more interesting, aside from just adding spices?
- I just received a fresh 14lb spring salmon and I have a brand new pressure...
- My parents are vegetarian and I'm running out of umami ideas. Unusual...
- I have been in love with my new blender but don't know what some good drink...
- I bought a can of pigeon peas -- never had 'em before, but I like every other...
- My husband and I plan to start an all-gluten-free lunch/dinner cafe within the...
- Made ricotta cheese this morning, and planned to use the whey in baking....
- A friend's mom recently asked me to make a cake using pumpkin flour (made from...
- Trying to detremine if you can use them on a flat top electric stove? I am...
- I know this is a huge question, but i don't want to trouble you for a Masters'...
- .@Food52Hotline trying to get biscuits to brown on top. Raise temp or lower...
- i want to make gordan ramsay gravy and it calls for 1 litre of dry cider and i...
- whats the difference between a jus lie and a veloute?
- I want to make cured egg yolks. I have a packet of pasteurized egg yolks, can...
- Can I make pumpkin pie a day ahead and it keep it's integrity
- Potatoes that are not fully cooked. ie blanched potato sticks from the deep...
- I did everything as directed . . . .frozen butter, ice water, did not...
- My ingredients are: 2 slices of pineapple, 1/2 cup pineapple juice, 1...
- Cornish game hen for tonight's dinner and I've never made one before... any...
- i can't find a drop down
- When are dates in season in the US?
- I’m making cake mix cookies x2 for a concert so just two boxes of cake mix, 4...
- Anyone know of a book or web site on techniques for recipe writing? I know...
- I'm baking and just scraped off all zest from a lemon. I don't want to just...
- What are your favorite brands of anchovies to use for flavoring / sauce? Thank...
- I'm eight months pregnant and am stocking our freezer with the civilian...
- What's the best meal to serve for my girlfriend and her parents. I need to...
- As people arrive, I plan on serving 3 savory tarts, cheese and fruit. Dessert...
- I am not a cook. I have a main dish that needs a 425 oven for 35 minutes and a...
- Any way to replicate Hillstone's veggie burger? It's the absolute best veggie...
- I am cooking two large briskets in the oven at 325 can I cook them at the same...
- I love eggs. Eggs are my definitive breakfast. Poached, fried, scrambled,...
- I'm trying to make cake pops and all I can find around where I live is white...
- Anyone know why the 30 peppers I just roasted have a metallic taste? And how I...
- I loved the Comisario Montalbano series (by Andrea Camilleri) and the...
- What would be a good side dish to serve with Venetian style calamari and...
- is there any way to keep a souffle' from collapsing after it is removed from...
- I go out of my way in Italy to find chicoria on the menu. On a recent trip, a...
- What can I use in my smoothies besides yogurt? I'm trying to avoid dairy.
- I'm doing a very simple salt and pepper rub, no fancy crusts. Thanks!
- What's a chinois?
- I followed all the directions very carefully and it wasn't a humid day. Do you...
- My father just had surgery on his gums and will not be able to eat solid foods...
- I've recently started making my own salad dressings at home instead of buying...