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• I have a question about step 3 on the recipe "Soy Saucy Chicken and Eggs" from...
• i have a dried harissa spice mix i'd like to turn into a glaze for salmon....
• I got truffle oil as a present, any ideas as how to use it?
• Alas, we were going to fly in over the weekend, spend a few days enjoying the...
• I recently found out how amazing the flavor of fresh water chestnuts is, and...
• how do you make the peanut sauce that goes with chicken satay. a good friend...
• I'm looking for new dishes or existing sandwiches/dishes that incorporate...
• I just found about a pound of morels in my front yard (!) and my husband is...
• Has anyone ever been afflicted by or known anyone afflicted by "pine mouth"?...
• Assume timing will change, wasn't sure about reducing batter volume also. Any...
• Roasted Carrot Soup by Reeve: does it get better on day 2? Want to make it...
• I love coconut and couldn't resist buying the flour. Now what do I do with...
• Ive always cooked my chicken livers to just medium when making pate. is this...
• I'm currently in tenth grade and would love to learn more about food...
• Is cocoa bitter?
• The recipe calls for a 3-4 lb chicken cooked 30 min breast down then 30 min...
• I only used 1 egg...garlic, salt, and vinegar......I add much oil but it is'...
• If you wanted to make a variation on this, because you could not add harissa...
• I recently tried a granola bar by Two Moms in the Raw and loved it. At $3...
• Dear F52ers, Looking for references, or suggestions about techniques, for...
• i made many tarts using the america's test kitchen tart dough. never a...
• I have a question about step 2 on the recipe "Turkey Pho" from WinnieAb. It...
• Would appreciate thoughts on grilling items for a mid-price gift basket....
• I'm always having difficulty when developing gluten free master recipes. I've...
• I'm making bagels, and I kneaded up the flour and water for 10 minutes without...
• Hello friends! It peach season here on the Front Range of Colorado (yah!). Was...
• Pizza
• What should I cook tonight?
• I used marker to outline the shape of a springform pan on parchment paper, cut...
• Making soup and I did not brown the bacon long enough and now i have soup with...
• Could it be the batter that's causing them not to hold?
• I’m new to recipe writing. I am also the kind of cook who “adds a bit of...
• I've just gotten a great new cookbook, but a lot of the recipes use an 8 x 12...
• I've made the recipe numerous times and the pancake came out beautifully...
• I'm making a Moroccan feast this weekend to break in my new Le Creuset tagine...
• I'm making cookies thurs evening. I'd really like to make something yummy...
• I have a question about step 2 on the recipe "Roasted Broccoli with Smoked...
• i have braising steak in the freezer whta is the simplest and easiest way to...
• Peter is gonna KILL me after the storm I innocently started late yesterday,but...
• Hi all. I finally worked up the nerve to roast, fillet, and debone a whole...
• They amount markings have faded off of the plastic set of dry measuring cups...
• I am hoping to make (an approximation of) noodle kugel (we only eat the salt...
• how much vanilla extract do I use when substituting seeds from 2 vanilla beans?
• I'm hosting a garage sale at my house tomorrow morning for our girl scout...
• I am making up a new dessert this week and this is my homework. I don't need...
• I want to make a matcha cake and can't really find a recipe from a reputable...
• I'd love to hear how the Food52 community has been helping families stranded...
• Recipe for making bread without flour from wheat please? I'm looking for...
• made veg soup with chicken stock. I want to extend it but have only beef...
• I have a question about step 3 on the recipe "Portobello and Asiago Cheese...
• The recipe only calls for melted butter flour salt and cayenne pepper. How do...
• My green bean casserole serve 10-12 but I’ll have 14. I don’t want to double...
• Each week CKUMB feeds 150 local folks in Dorchester and we have some...
• Amanda. Anyone who uses Palacios Chorizo. I have not tried cutting the Chorizo...
• winter squash avaialble for Txgiving
• something with quorn?
• Mashed potatoes with white cheddar, kale and garlic from the Green Room...
• lemon juice, orange juice (blood orange) and zest. I've had the juice soaking...
• food52hotline What can I do with extremely mealy, neither-sweet-nor-tart,...
• Need efficiency. I would like to make meals more interesting by making more...
• My defrosted turkey has dark-ish spots on the meat. I'm thinking it's freezer...
• I used a frosting recipe that’s just half and half, sugar, and cream cheese....
• How soon after guests arrive should I serve dinner?
• I'm thinking of making an improvised version of Heston Blumenthal's Meat Fruit...
• I made a sour cream pound cake using lactose-free butter (1/2 pound) and...
• I have a question about step 5 on the recipe "Spiced Chocolate Pots de Creme...
• ...
• I'm thinking of roasting some salmon for a dinner next week. For fewer guests,...
• I'll start: I'm making these two recipes (neither of which I've made...
• Can I save them in fridge a day? i just got ready to make scrambled eggs,...
• I have a question about step 2 on the recipe "Steamed Scrambled Eggs with...
• Can I just stick the cap back in and keep it on the liquor shelf, or should it...
• It looks fine. What's the wisdom on this? Thanks! ;o)
• My stuffing recipe calls for baking 30-40 minutes at 375 in a taller casserole...
• l need a firmer centre for a caramel slice
• I have a question about the ingredient "EVOO" on the recipe " A cool cherry...
• High and low end suggestions welcome. Have you had better luck with one over...
• Guest usually bring a salad, dessert, or starter and we provide the main. But...
• I have a question about the ingredient "bread flour" on the recipe "Pain a l'...
• Does it matter to the taste and presentation if the rack is not trimmed? I'm...
• I have a dear, dear friend coming for dinner tonight. She and I both are...
• I'm serving cupcakes after dinner tomorrow. They are baked and cooling now....
• The Friend and I will be moving back to the U.S. next summer, and my condo's...
• I have a dinner party in one week but came across almost ripe Forelle pears...
• Hi! I have OTG (oven toaster griller). It is not working and also very small...
• I have in the House sour cream and cottage cheese
• Runny icing.
• I've scoured all my recipes and I struggling for ideas for a dinner menu for 8...
• I am cooking roasted duck but well need to transport it about 40 min. to...
• For a simple dinner party. I am serving roasted root veggies and salad with...
• I am making David Lebovitz’s meringue from his lime meringue tart. The...
• Flavored with anise, lemon zest and vanilla. They taste good on first bite but...
• Also on the menu will be the Horseradish Cream Sauce from Oui, Chef's winning...
• No seafood and they are not huge fans of veggies. Kind of a bummer. Thanks!
• We're having 10 for Easter dinner and my in-laws don't like rare or even...
• How long do homemade crackers keep when stored in an airtight container? I...
• can I make a cheesecake without creamcheese?
• I am going to bread some chicken breasts for dinner and just realized that I...
• , tonight's dinner will be risotto made with a spicy octopus broth...what do I...
• I'm hoping to find a recipe or trick to help me keep whipped cream to serve...
• OK, not exactly a food question. I want to reuse a beautiful bottle that had a...
• Just made some hummus with Peppadews (sweet piquanté peppers) in, how long can...
• In this busy season of holidays, feasting, baking, shopping, and travel, I...
• Dinner is 5:30 tomorrow. Wanted to put on a dry rub overnight. :/
• Hi! I'm going to be driving through CT on my way to Providence from NYC...
• Does anyone have a recipe for Creole Mustard? I checked online but came up...
• No ssamjang to be found and I'm hosting a dinner party tommorow (chronic...
• how to make a good strawbery delight
• Whenever I grill striped bass, I end up with a plaid bass due to the grill...
• my oven is on the fritz and not being serviced for another week. having a...
• I have tried 6 different pan seasoners (butter, ghee, Pam spray, bacon grease,...
• Would it be possible to cook Marion Bull's lacinato kale gratin at 250 instead...
• What kind of red wine goes best with the traditional thanksgiving dinner? I...
• Menu will be local and seasonal (Connecticut). I'm a competent cook and will...
• Pho is one of my favorite foods, but I'm vegetarian and can't do msg. I'd...
• Is there a difference between Kosher Salt and Sea Salt? Can they be used...
• I'd love to use this recipe:...
• The fuzzy duckie fans have won for the moment. Foie gras is being banned in...
• Usually I make nut butters in the Cuisinart for ease of clean up. However,...
• Going back to work full time after being part time fir a few years with young...
• Hi - I am headed to camping trip with a shared potluck dinner the first...
• I have a question about the ingredient "bottle of light molasses" on the...
• I'm thinking about making a Thai red chicken curry with ripe mangoes. Could...
• A household member, who shall remain nameless, helped me prepare a large batch...
• We are traveling about 2.5 hours for Thanksgiving dinner and I want to bring a...
• I have this idea that I want to have a chicken roasted with lavender as the...
• Need some canning advice. . .Just got back from the strawberry u-pick and am...
• What's the best way to keep lettuce? I usually get a field greens bagged mix,...
• I'm making french bread for the first time today. The recipe makes 3-4 loaves,...
• How would you gussy up leftover short ribs? I stirred bits into a soup last...
• Can you refreeze grains (ie oat bran), nuts, and flour after taking them out...
• Looking for recipe/serving suggestions for leftover adobo chicken breasts. I...
• I have a fair amount of leftover ravioli filling - ricotta, fontina, roasted...
• I have a spice mix that has brown sugar, cumin, cayenne, pepper, and kosher...
• My pastry cream failed. It turned out to be very doughy, almost like the...
• Just reached for the cinnamon to put on some yogurt. But I'd moved it a couple...
• a small ice cream shop made it that way years ago and it was soooo good
• I just made chili and it's a bit thin even after simmering for an hour. Should...
• If a person needs coconut milk for a recipe what is best brand to buy? (Short...
• i want to grill a piece of tilapia on my grill pan. what is the best way to...
• I had this wonderful pistachio ravioli a few weeks ago at Pastaria in St....
• Should I marinate a New York steak before grilling it?
• What's the best oven temperature (and rough time) for baking homemade...
• I was asked to bring a Green Vegetable dish for Easter dinner. It needs to be...
• I want to make a classic brown gravy to serve with my rib roast and mashed...
• Hey foodpickle knowing that there is know real equivalent substitute, what...
• I want to make collard greens and black eyed peas for New Year's. We are...
• Is it safe to use in soup? Or is it too many days and toss it? Thanks! BB🌷
• Recipe calls for 2 cupsychological tomatillo pulp. I can't find canned but...
• Every year we buy a local pastured Berkshire pig for the freezer. Usually we...
• PicklePals, I need your help again . . . I want to make food52'er Kevin's Pork...
• Don't you love a challenge? I am making a sidedish/vegdish to go with roast...
• Hello, I will be visiting NYC during the summer (June 2018), and besides the...
• I have a follow-up question to gigiaxline's question about prime rib. Despite...
• I am making a buttercream filled cake that will be covered in fondant. The...
• any suggestions for an easy dinner i can cook for the mrs??
• Do you have any amazing ways to use up lots of greens (in particular daikon...
• Just got a recipe for a salad dressing from a local restaurant and it makes a...
• If I use Lyle's golden syrup in a pie instead of light corn syrup, will it...
• I'm looking for a wine without bubbles. barefoot brand
• Making smoked salmon finger sandwiches with a cream cheese/dill spread. Only...
• I want to order the black and white one. Is it the Mirage or Dapple color...
• I don't know to do anything with a soft-shell crab or even how to eat them....
• Russian Red Kale. I don't remember ever having seen it before, much less...
• i want to cook a 12 and 1/2 pound turkey using a convection oven. how long...
• I'd love to know what you consider the keys to your favorite version -- both...
• if i make my filling Monday and put it in the fridge how should i store it and...
• making a pasta gratin w. veggies. Recipe calls for 1/3 cup of cheddar. I only...
• How do you all store your spices and dried herbs? I just stocked up on my...
• Do you have a favorite Stella Parks recipe you'd like to share!
• I bought a bottle of fairly nice Madeira to use in the recipe for gravy posted...
• @Food52 I miss visiting your site! When can we expect it to be accessible to...
• If a recipe for raised yeasted donuts called to be deep fried, can it be...
• i need to make a (preferably simple, cheapish) meal for 10-12 people who don't...
• I received today as a gift a whole bag of Egyptian hibiscus. Suggestions?
• , do you have any good suggestions for a fish dish for xmas, apart form salmon...
• Q: When breaking the wishbone to see who gets the longer bit, do you recommend...
• I ran out of marjoram for my stuffing! Is there a substitute?
• does anybody have any suggestions for my parents supper for most days of the...
• I am wondering: Is it really necessary to prick potatoes and sweet potatoes...
• you can help me with will be great ! thanks so much your confused baker...
• how do you make a veggie burger?
• wanna make a cream cheese base to stuff mushrooms.. any suggestions
• how do you make crisps?
• I have 2 British gressingham duck legs. What meal shall I cook with them?
• how do I make a good tuna pasta bake?
• I have flax seeds???
• I have a 14 1/2 pount turkey, how long should I cook it in a Professional...
• please could u tell me, can I cook meat in a slow cooker without any liquids.
• bought a turkey last your at thanksgiving never used the 20lb butterball it...
• If I chilled it for, say, 16 hours instead of 1 would that ruin anything?
• Q. I am making a veggie lasagne but what is the best way 2 freeze it ?
• Do you have a recommendation for an easy, delicious pumpkin pie with minimal...
• Should I dry- or wet-brine my turkey?
• Does anyone know about the shelf-life of ghee? I'm curious about how long I...
• .Q: is it possible to make a lemon cheese cake creamier & not use so much...
• I have no problem making Thanksgiving dinner for everyone but I have been...
• A family member is allergic to alcohol--even if it"burns off" when cooking,...
• no matter how I try can't keep the white with the yolk
• Im making poached pears for the first time for a small dinner party tonight,...