Sitemap / Hotline Questions

• I'm following this recipe, but have 2 different sized pieces of meat and 1...
• I blanched a batch of green beans, then sautéed them in butter and garlic....
• I've been nurturing a sourdough starter for a couple of weeks now, waiting for...
• But before you step in, I feel I must tell you: If you are a Tea Aficianado,...
• I'm making whipped cream with white chocolate. Melted, cooled white chocolate...
• I'm making BBQ sauce and I added a touch more liquid smoke and worchestershire...
• I have a question about the ingredient "cup crumbled gorgonzola" on the recipe...
• I've seen marmalades, but I'm not a particular fan of canning. Any other...
• Recipe says bake crust at 350, then lower temp to 250 pour lemon filling on...
• http://allrecipes.com//Recipe/heavenly-angel-food-cake/Detail.aspx
• I find I really don't like the new page-oriented format for submissions to the...
• Need help with my kale chips. They keep coming too soggy.
• When I was a kid, you could buy lamb kidneys in any supermarket. Now they have...
• I know that's weird but they need some new meals
• for folks who do not like feta cheese
• I stumbled upon this gorgeous-looking chocolate mousse cake, which uses 100%...
• Party will be outdoors. Food will be served buffet-style. Chafers will be...
• It may be retro of me, but I love tomato aspic. The problem? There's only one...
• I am making Julia Child's Boeuf bourguignon for my friends birthday dinner....
• Inspired by the 45,000 looks at the how to make spaghetti sauce question in...
• One of my very close friend is expecting and she is craving for one home baked...
• It was a cheddar and spinach quiche
• Froze last summer's peaches, apricots, strawberries, rhubarb, raspberries and...
• I need a gluten free substitute for flour in Shepherd's Pie. I also am making...
• I'm making a coffee buttercream but do not have any coffee granuals, if i...
• I'm having cravings for enchiladas. I have a tub of red chile puree I made in...
• I have a cookie recipe that requires refrigeration for 1 hr-1 week before...
• Older cookbooks list msg as an ingredient. I can not have msg, what could I...
• Can you refrigerate cake batter?
• So I made granola bars, but they turned out too dry. What can I add as...
• We head to an island in ME every summer on vacation for at least 2 weeks....
• The recipe for a cranberry almond skillet cake below was in our local paper...
• When I make a pea puree, I am never able to get a smooth texture, but instead...
• I was planning on making a banana cake tonight for a function tomorrow but...
• I've used sake for years in stir fries, but I wonder if I'm missing out on...
• Just wanted to say I love this. I think it makes more sense than "features,"...
• I have read that you can freeze ripe bananas to use for cooking later. If...
• How do I get a perfectly poached egg!
• I'm planning on making Momofuku Milk Bar's German Chocolate Jimbo Cake (recipe...
• I feel like I can only buy ginormous leeks. When a recipe calls for using,...
• So, this is random, but ... I received a box from Manhattan Fruitier,...
• I have a 2 1/2 lb "Angus Beef Round Top Round London Broil" to make today and...
• I recently discovered an awesome Asian market near my house. Love all Asian...
• I just dropped my jar of chia seeds on the floor and smashed it! My cake...
• Is there any difference between the two?
• I was gifted some sourdough starter, which I am feeding for a few more days....
• Does anyone know a store or site in the US where you can buy Bronte pistachios...
• am doing a roll recipe and it calls for bread flour, regularflour and then...
• I broiled a mackeral on my silpat yesterday night. I washed twice in hot water...
• I have a pretty well-stocked kitchen, and really want to taste the tuna...
• I am looking to replace my toaster oven because it is roasing around the...
• Add any details, clarifications, or relevant information here.
• See photo - many bakeries often have tart crusts like in this photo but I...
• Looking for ideas beyond scrambled eggs and mashed potatoes to make for my...
• I'd like to roast carrots, parsnips, broccoli and cauliflower in olive oil....
• Hi there! I just wanted to know how long it takes when something is shipped...
• Most recipes call for tomato juice but can I just used canned diced tomatoes...
• In many italian dishes i found double cream as an ingredient. Is it...
• Just looking for something I can use from my spice rack for tonights dinner....
• How can I make caramels (for brittle, toffee, and other candies) without...
• I'm using the ripe test described by Red Star (here:...
• I'm planning to make this recipe:...
• I found a bunch of Le Creuset pans in a box next to my neighbor's garbage...
• When I try to flip the patties to cook they stick and fall apart. What am I...
• I made Balthazar's mushroom soup (recipe on 101 cookbooks). It's a fully...
• I have a recipe from an older cookbook called "100 Best Holiday Cookies -...
• I have a question about the recipe "Cheese Crispettes" from drbabs: how does...
• Tonight my husband made some "fresh pasta" he recently bought at a large...
• When I put up the berries, I gently cooked the berries with sugar using the...
• Hi all -- I've just moved to New Orleans, and would love to meet some other...
• What is a good substitute for celery? Family member has a food allergy to it.
• Yesterday I bought some cacao nibs that I needed and they also had raw cacao...
• Dinner club theme this month: Chocolate. My responsibility: Vegetables....
• How many? Is it rude to order just 2 and save room for dessert? Do you order...
• I would love a great, tried and true recipe for a 9 by 13 pan of pecan...
• Do dried beans get mushy/ overcooked when cooked in a nonstick pot? If so, why?
• I have been using a non-stick pan for years but recently parts of the...
• I have so much mint in my garden!
• I have a question about the ingredient "Sriracha" on the recipe "Grilled (or...
• I'm making pulled pork next weekend, and I'll be serving it with cole slaw. I...
• I have 5 overripe (soft but not moldy) nectarines. I'm thinking of ice cream...
• Thanks so much!!
• All afternoon I have been preparing food in advance for house guests. I used...
• I've been making cashew butter crunch for years with no problems. However,...
• I seem to remember an easy party recipe by Merrill for a store-bought pastry...
• Making brisket for Passover now. After the meat cools and I slice it, should...
• We are a party of 30 mostly kids who just graduated college. Thank you!
• I need to poach salmon on the stovetop for someone who can't have any oil...
• What kind of recipes (sophisticated or not) can I make with Four Loko?
• This recipe is for your standard egg/milk/cooked sausage and soaked bread...
• I made ceviche tonight with red snapper and scallops from a great fishmonger....
• What kind of food would you serve with glogg or mulled wine? While I'm asking,...
• malva pudding recipe
• This chicken recipe was fabulous, but the chicken splattered all over the oven...
• Hi. I made garlic confit and truffle butter mashed potatoes yesterday with a...
• How do I cook bone marrow?
• Thanksgiving stuffing.
• I'm a member of a local farmers CSA and got a pointy headed cabbage this week....
• What is the shelf life of fresh herbs such as Rosemary and Thyme chopped and...
• Broccoli anc cheese casserole
• I want to make my favorite cherry pie tomorrow, and I have a bag of frozen...
• My really good friend is fixing to have her first baby and I want to provide...
• It will be cooking in mojo marinade fatty side down
• ...
• Just received a SodaStream and eager to experiment with low-sugar...
• I dont eat pork but I would really like to make this dish... would it still...
• I am particularly looking for instructions in shaping and baking them. (I...
• Not sure if there are any major changes I should make. Made the recipe several...
• Can I make them today for a Saturday party or will they have that left on a...
• Do I need to clean the freezer bowl or can I just return it to the freezer...
• I turned the burner off and left them on the burner with the lid on to cool...
• What is pepperocino
• I have a question about step 3 on the recipe "The Alchemist's Chicken (Chicken...
• I'm on a mac and wanted to note that the recipe photos are still not showing...
• I have a Wild Rice and Mushroom Stuffing recipe that I would like to use this...
• Is there a good way to do this? While I like the idea of roasting bananas and...
• I want to make and then can pickled shallots. I'd like to do a very simple...
• How to tenderize beef steak
• My bread looks great when I just took them out from the oven. But right after...
• ice cream, home made, lasts, how long, freezer
• Got any tips or alternate methods? (I know - they are a bit more golden than...
• Hello there, what is the difference between chilli, red pepper flakes and...
• I did not wash my spinach before adding it to my soup. It is now cooking in...
• I'm making foodie gift baskets as gifts this year, and I'd like to include...
• I've been told to plan 3-5 hors d'oeuvres per person for a cocktail party. Is...
• I recently made some pizza dough using raw unfiltered honey instead of sugar...
• how do you use up leftover rice or pasta? especially when they're either dried...
• I used the ziploc big storage bag...very heavy duty, great seal. Checked to...
• I have just unsubscribed after 10 years. I heard Kenji will not serve anyone...
• looking for something that might pair well with my chicken that's on the sweet...
• My fish monger just gave me a free sample of shad roe, now what? I have a...
• I'm talking about the one featured in the ad "Pasta Night's Superstar" for the...
• Just found out that some family we love will be in town for dinner Tuesday so...
• How long do I bake catfish?
• Now that a couple of studies show that honey has less negative impact on blood...
• What is a Simple but creative pasty to make using fresh puff pastry
• I have a lot of leftover cake cubes from a trifle I made and I'm trying to...
• I'd like to make cookies but I only have white sugar. I was hoping for a...
• I baked until about five minutes before I thought they'd be fully cooked. The...
• What is Adobe chicken? Recipe?
• I have a question about the ingredient "turbinado sugar" on the recipe...
• Hi there. For my birthday I'm having a 1970s French bistro themed dinner...
• I just got a big container of cheese curds! What can I make with them?
• 1. Convection Mode? I use the convection mode to brown the crust at the...
• Having party and want multiple dips. Husband bought a triple cheese cows milk...
• Is there a good vegan marshmallow recipe that works?
• No grill! Cooking: portobelos, summer turnips, summer squash, and quinoa....
• I have a recipe that i'm currently making for mocha cupcakes. the recipe calls...
• I refrigerate it, of course. And I buy finely ground white, medium grind...
• I have a question about the recipe "Red Leaf Salad with Roasted Beets, Oranges...
• For a stir fry, the recipe calls for almost all fish sauce but I was thinking...
• Hello helpful Food52'ers! I am going to make Momofuku's Bo Ssam this weekend...
• What's the best way to preserve a brand-new baguette that I won't be eating...
• I bought a large container of grape tomatoes at Costco, ate them all week in...
• What ingredients/dressing to add to room temp salad of blanched kale and...
• I am following Food52 on Instagram. Can't forgive out how to find a recipe...
• This past summer, I was introduced (and immediately became obsessed with)...
• Mayers Lemons are sale. I usually make a jar of preserved lemons, they get...
• I am making cheesecakes for my wedding and want to freeze them ahead. How do I...
• Looking for ideas beyond scrambled eggs and mashed potatoes to make for my...
• I bought some juice from trader joes a little over a week ago and now the...
• I'm standing in the middle of the Farmer's Market and hoping to pick up some...
• Mexico, Madagascar, Bourbon.... Grades A and B.... I am wondering what the...
• Is there a big...or any... difference between dutch process cocoa powder and...
• I'm going to be making french macarons this weekend - I have some violet...
• When chopping dried chilies, specifically Chili D'Aarbol, they pop off my Boos...
• I soaked cashews in my fridge for 4 days (forgot about them)...will it be...
• I noticed an article on how long to keep spices....but I could not find any...
• I left frozen Cornish hens in a brining solution overnight for 24 hours...
• Finger food ideas for a mother-daughter girl scout morning? They'll have...
• I'm attempting a prune filled gnocchi with a foie gras sauce (Barbara Lynch),...
• Peanut butter fudge
• I have a question about the ingredient "seeds from 6 cardamom pods, crushed...
• I have a question about the recipe "Harvest Chicken Pot Pie" from...
• My research concludes sultanas are just seedless, white grapes, but the...
• I can't find banana leaves near me. What can I wrap tamales in to steam?
• I have a recipe for chicken ala king that calls for heavy cream to be brought...
• I made a pasta salad with a red onion that's a lot more bitter than I had...
• Can you put too much spices? 1 TSP of one spice per lb? Of course you spice...
• On Instagram, you say "find the recipe on our profile " - where is the...
• apple bundt cake with cream cheese filling and caramel pecan glaze what does...
• I am going to attempt to debone, stuff, and roast a whole duck tomorrow. If...
• I am making an elaborate cake that requires french buttercream between...
• The recipe I have is for yellow sponge cake. It uses egg yolks and whites,...
• I started beating the egg whites to form not soft peak yet, but it was close...
• I need to buy a new microplane--lost mine in the process of moving. I used to...
• I'd like to make a vegetarian version of a ham and navy bean soup that used to...
• my butternut squash au gratin has not set, the fat all seems to have...
• A friend who is shopping and cooking challenged asked me for the best app to...
• what do I add to sauce to take away some of the sweetness and give it some...
• When melting chocolate why does it clump up instead of becoming smooth..
• Microwaving doesn't help. Do I toss it? Substitute brown sugar or something...
• Has anyone played around with this? Did you sub cf for any or all of the...
• But is it durable? My current one cracked rather soon after I bought it. I...
• We had a Chantal one that I bought because I loved the green color; one...
• What is the American equivalent for British single cream if light cream is not...
• How long will it take a fresh 15 pound turkey to come to room temperature?
• Surely this has already been discussed, but I submitted my ice cream recipe...
• We use agar agar for vegetarians and gelatin for non veg is that correct?Is...
• what's the best way to reheat moussaka