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• I have bought London Broil for years-and despite a few times of overcooking...
• How do I make a good Chinese Chicken and Sweetcorn Soup?
• This is for a lentil+beef stew recipe. Is it the same for any recipe? I...
• Went peach picking and brought home 87lbs of peaches. I have already made...
• I like to stuff minced onions and shallots under the skin prior to roasting....
• I have a good starter going, and after being satisfied with it's performance...
• I bought my first cast iron skillet which is preseasoned how do I clean it???...
• How do I favorite a recipe or an article? I cannot see the heart icon anywhere...
• For Thanksgiving I had to make a pear pie on Wed. and then left it at room...
• Or are they all pretty much the same? While you're at it, what are your...
• What side dishes go well with grilled King Crab Legs?
• A Facebook fan wants to know, "Does anyone know of a good pizza dough recipe...
• ACK! I forgot to blind bake my butter crust before filling it (malted...
• Do you have to use cake flour, or can I use all purpose flour in a recipe that...
• About to make a 9" cheesecake recipe and realize that the bottom is missing....
• doubling the recipe. The recipe is for a 9X13 pan/3 quart size. Since I...
• I really want to start cooking with wood but all I have right now is Elm. Is...
• I am trying to use up heavy cream (I have a lot!), and thought about trying...
• The olives are local to the Girona region of Spain and ideally I'd like to at...
• My mom wants a spiralizing cookbook for Christmas, and I am looking for any...
• Thank you in advance :)
• Making chicken skewers with lemon salsa
• I love this site and the cook books. Cooking has changed my life. This...
• I am testing a recipe that is traditionally prepared with a bone-in spiral-cut...
• My wife can't stand the texture of onion but since it's such a base...
• Public service announcement. Had cut garlic pieces turn turquoise after...
• Love Pie has a great question around peaches for Passover and love the...
• Ok let's try this out. Bread making machine? Do I need to use butter? Or will...
• I've noticed that some cooks store their wooden and metal cooking utensils in...
• Planning surf and turf for NYE. Looking for something other than béarnaise...
• Howdy. I'm growing some pepperoncinis right now and was wondering if you knew...
• We're moving in a couple of weeks -- we're not going very far, but I am loathe...
• I invented an awesome recipe for meatballs that uses ginger in it. And at the...
• Can anyone suggest scaleable + not overly work intensive sides for Oktoberfest...
• When Amanda and Merrill were in Los Gatos, Amanda mentioned blending greens...
• How long do vanilla beans stay fresh for??
• If my recipe calls for unsalted butter, how vital is it that i use that? I'm...
• My 20 year Dacor 30" double ovens bit the dust. I planned to get the 2018...
• I love polenta (when I eat it out at restaurants), but whenever I make it at...
• I want to buy myself a waffle maker, but can't figure out if I should get a...
• The plastic only melted a little on side of dish and not on food is it safe to...
• Hi there, cooking octopus tonight what would be great to serve with it...
• /What is farro?
• I have some lion's mane mushrooms, a 2010 Kelham chardonnay and a huge reason...
• With shipping to the USA?
• My grandmother makes the best fudge, while I have finally figured out her...
• Hey hotline experts, I live in Charleston, SC and have recently discovered...
• anything sweet (muffin/cake/cookie/bread) I can make with a bottle of...
• Canning question
• Have a 6qt instant pot. Can I cook just a cup of dried beans instead of the...
• Just finished making two angel food cakes and now have 24 egg yolks. Any...
• Melissa Clark at NYT Cooking has a lovely recipe for an apple bourbon bundt...
• I'm trying to make a recipe that is supposed to be in a 9x11 pan. If I half...
• Loving that it is rhubarb season and looking for fun ways to use it. We have...
• Or is fridge better?
• Just my husband and I, although we love leftovers we don't need a meal for 8...
• Hey guys, I just made a roasted cauliflower and eggplant recipe that included...
• I watched Oprah today and she was raving about the awesomeness of the chicken...
• Need rib roast time per pound
• Fran McGinty's question about black mold on a wooden cutting board had me...
• My neighbor brought me about 10 lbs of mustamg grapes - they are small, dark,...
• Can I still dry brine the turkey? Is there a point where you shouldn't salt...
• how do i create a pizza base from scratch?
• What's your favorite bread to serve with Homemade Chicken Noodle Soup?
• Last night, I was cooking pieces of chicken on my gas grill. After about 15...
• I want to make the 'Fig and Blue Cheese Savouries,' but I do not have a food...
• Any ideas would be helpful, Ty in advance.
• Prefer fish/seafood or chicken, but all ideas welcome.
• I have a recipe that calls for 2 cubes of ginger, how big is a cube & how do I...
• What is difference between wheat bran and wheat germ
• I have a promising looking fruitcake recipe {have never made it before} but I...
• I decided to make Martha Stewart's cranberry steamed pudding for Christmas...
• There is a new party planning site www.zokos.com that allows you to set a...
• I likely know the answer, but any chance this is edible? A spiral cut boneless...
• What's the best way to cook amberjack?
• With the good intention of making batches and batches of pâte de fruits, I...
• How much liquid would I put in and what would I do with the glaze pack that...
• Last night I used some in a lemon and cumin red-lentil soup (inspired by a...
• I recently bought my first jar of tamarind paste (I've been steadily cooking...
• Mascarpone appetizer
• I have a question about step 5 on the recipe "Jeni's Splendid Lemon Cream Ice...
• I am making muffins with spent brewing grains which is kind of wet to begin...
• The recipe I have for Chicken Paprikash is using 1 tablespoon of Hungarian...
• My husband's grandmother used to add a very light frosting to her angel food...
• HI, I am searching for a good, safe recipe for sweet tangy mustard for...
• I've never canned anything before, mostly because the equipment/process...
• Looking to buy a large pan to make paella and sauces. Just wonder if all the...
• Yesterday, I made hot pepper jelly. The recipe called for 1.5 pounds red bell...
• Can I substitute the packets of raw sugar for turbinado sugar to roll cookies...
• What's considered a healthy cooking oil these days? Specifically for pancakes...
• Thanks so much, everyone. ;o)
• I have a question about step 1 on the recipe "Squash Blossom and Garlic...
• I have a question about the ingredient "crushed pineapple" on the recipe "Ham...
• I am making prime rib, roasted potatoes, vegetable bundles and popovers. I...
• My husband has a few grilling standards, but he would like a grilling book for...
• I bought some preserved lemons from Sahadi's in New York (from their bulk...
• What's the difference between these 2? Is this true that old garlic does...
• I accidentally bought a bone-in NY strip roast instead of boneless. At this...
• What are your favorite methods for drying fresh herbs?
• So I decide to pre-soak my freekeh last night, why I can't be too sure, it was...
• How much caraway powder would you use to replace 2T. caraway seeds? For Irish...
• I want to provide roasted broccoli, carrots and onions for a lunch pot luck. I...
• When health articles say that spicy foods cause hot flashes, specifically what...
• I have a Le Creuset Dutch Oven which I LOVE. I was cooking this week with...
• I bring in a "special snack" once a month for my son's Montessori preschool....
• I don't have enough heavy cream for my scone recipe (1 cup) can I substitute...
• Have been using ginger for inflammation but need only a small amount at a time...
• I'm making a double batch of bagels for a friend and I just remembered about...
• My pie crust is really salty and I am wondering how I can fix it
• Looking to cook my favorite Egyptian 'standards' but haven't been able to find...
• i want the jam to have cherries in it and the 7 minute marshmallow like...
• Last night I made a delicious Split Pea soup using a ham bone from the other...
• I made a big pot of mussels today and there is a lot of delicious leftover...
• I made a brine for a turkey this morning and was planning on cooling it for a...
• I made mini buttermilk scones from a King Arthur recipe, and had a tough time...
• i'm hosting several people who can't have alcohol, and somehow my best recipes...
• My boyfriend's mother had surgery and she is the primary cook in the family. I...
• So this kind of entertaining article showed up on my Facebook feed today: the...
• I made chocolate pudding & a small corner of the pan burnt. Is it ruined? How...
• Can purchase or Semi Homemade, need to be self serve
• I'm trying to start a very small-scale baking business, and I'm looking for...
• sugar, caramel, saucepan, heat
• Pickles! I forgot to buy black bean sauce today - need a substitute if...
• Tonight, and previously, but frequently tonight, when I try to click on a...
• Thinking of ordering a coddler for my husband, who usually eats two eggs......
• I’m planning to do a bunch of pickling and canning this weekend. What are some...
• Everytime I make homemade bbq sauce it tastes way too vinegary! Do i have to...
• I'm looking at a recipe for "Puppy Chow" aka "Muddy Buddies" -- which is...
• whipped cream
• one of my friends from USA want a clay pot is it possible to buy in New...
• I would like to make and freeze a batch of breaded, pan fried chicken tenders...
• I have a question about the ingredient "lacinato kale, washed and chopped into...
• Are they used differently? Anything I should know? (I was at my favorite...
• I have a cooked chicken carcass and raw wing tips. Can I use both in same...
• Looking for a little help when roasting boneless/skinless chicken breasts and...
• Thank you all for bearing with us during the traffic surge today! And to...
• My husband and I are orphaned for this Christmas--unable to travel to our...
• I'm not usually computer dumb, but I can't find the print icon to print the...
• I know that some states have banned phosphates in dishwasher detergent...
• Is there a general rule of thumb for baking at high altitude? I've noticed...
• Made this batter on Sunday early morning for a late Sunday brunch, we never...
• I see recipes that call for canola or safflower oil. I own neither, but do...
• I want a little freezer stash of cooked brown rice, quinoa, maybe some farro,...
• I have a question about step 3 on the recipe "Gold Nugget Bread" from...
• If I do 1/2 c brown sugar and 1/3 c coffee grounds, it's too sweet...when i...
• Any cursor motion over an ad means it takes over. This is making this site too...
• I want to make "French dip" sandwiches, but don't know what bread to...
• It has cream in it, so I want to make sure I'm careful. Especially since I'm...
• I am making Molly Yeh's pistachio loaf cake, and it calls for xanthan gum. I...
• I know the favourites of course, like lemon bread and chocolate chip cookies -...
• For cake pops
• My very elderly mother is widely known among friends and family for her...
• How to make flapjacks?
• I made a batch of preserved Meyer lemons and the liquid is bubbling and...
• I'd like to combine lemongrass, lime (juice and/or zest), mint, basil flavors...
• Particularly one that is easy to use and not too difficult to assemble
• Strange.... I'm making Pancit. To make the chicken I boil some water with...
• I'm thinking of roasting a goose (actually, 2 geese) this year instead of...
• have a 2.5 lbs baby lamb leg. the farmer said it's a very special cut, which...
• i keep seeing these in stores everywhere...
• I have a jar of bee pollen that I bought at the market in Aix - why you ask?...
• I have left over broth but not enough for what recipes require
• I made red rice tonight in my rice cooker. It's so good! Nutty, not at all...
• I like to think of myself as a pretty good home chef. But I want to challenge...
• Thank you! Happy Thanksgiving! @Food52 IS THE BEST!!!
• I want to make Em-i-lis's coconut cream pie for a coworker tomorrow. I am new...
• I seasoned my cast iron pan as per Amanda's great new video, but when I took...
• heard about you guys while sitting in a NY cab. Can't wait to pick up some...
• Does red quinoa taste different than regular quinoa?
• whats a really yummy brownie recipe?
• I've got a HUGE jar of these things and aside from pizzas, salads and...
• I have a question about the ingredient "grams blanched almonds" on the recipe...
• I have a question about step 4 on the recipe "Lemon Meringue Pie (Bolivian...
• I have a question about the recipe "Chubby Chewy Chocolate Chip Cookies" from...
• I have a ton of ramp butter in my freezer, like about 3 pounds. Other than...
• Can I make them today and reheat to serve tomorrow?
• I keep hearing about how the grains that we eat now have been processed and...
• food52hotline what is the best way to reheat last night breaded pork chops
• Help! I am trying to make marcona brittle and live in Denver. It seized last...
• So I cured the salmon over night in Maldon salt and maple sugar, I dried it in...
• I'm looking for a good cranberry bread recipe for Thanksgiving brunch. I know...
• My 86 year old father is currently undergoing radiation therapy for cancer in...
• So I want to sanitize, not just clean, my non-stick pans. I do not have a...
• Any idea how long it will take a 4-lb. beef tenderloin to slow roast to med....
• How will i know when its done?
• I have a recipe for granola cookies that I am trying to improve because the...
• I ran warm water over knife, also tried Pam on knife. It still had cake stuck...
• I usually sous vide my bird, but this is the first year I am attempting to...
• We have leftover beef tenderloin (uncooked) from earlier in the week, and I'd...
• I just purchased a small jar of Piment d'Espelette. So far, I have dusted...
• Nothing more really, but the dish should be a main dish.
• I'm 4 hours in to what's supposed to be a six hour rise for the same day...
• We're looking for tasks you can complete (start-to-finish) in five minutes,...
• I do not have almond extract, will the recipe still turn out?
• My company has its annual picnic tonight and I'm working all day. I can shop,...
• Making a cake for an uncle as a surprise. I want something that's fairly...
• Since I may not know how it should ideally work, I am wondering if I am doing...
• The breast does have a thin layer of fat on the top. It is brining as I...
• I made a recipe for brandies kumquats, poaching the kumquats in simple syrup,...