Sitemap / Hotline Questions
- 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,...
- are meringues suppose to soggy in the inside?
- how do i make a hearty chicken and chorizo tajine?
- How do I make hash browns?
- How do you make homemade tasty chicken kievs?
- How do you make hash browns? Thanks
- hi there, can you help me with a good recipe for hollandaise sauce? Thank you...
- looking for a good dog biscuit recipe?
- How do you prepare an onion?
- How do I make healthy scrambled eggs?
- I attempted to make "fool proof ice cream" this weekend. The flavor was great...
- I am in a pickle I have an oxtail in my freezer, idea's?
- How do you make a good casserole?
- How do make nandos chicken at home? Thanks
- If you oversalt your food what can u do?
- Tasty Recipe for Roast Chicken?
- Should I defrost then bake or just bake directly from the freezer. Want to do...
- I made Judy Kim's salted caramel pear pie. It's all done and looks great but...
- I have about 2 hours left per cooking instructions, I don't want to loose...
- I am driving 7 hours to get to Thanksgiving dinner and will be there 1 week in...
- How many pies should you have for 16 adults? If it’s more than four, do you...
- Coconut Linzer Cookies with Rasberry Jam 125 gram butter 90 gm caster sugar...
- what is 'harisse' as in a menu item "Harisse Braised Kurobuta Porchetta "...
- How do I easily peel apart individual brussels sprout leaves? I had a dish in...
- my recipe calls for ancho chili pepper sprinkled on my deviled eggs, can I use...
- Regarding yeast: which kind is most reliable, best; if it's an envelope, etc.,...
- OK, so I just made the pumpkin salted caramels -- now how do I clean up my...
- or should I lower the oven and leave it overnight at 200F? I don't want to...
- I have this slow baked salmon recipe for salmon at 250 degrees for 25-30...
- I just finished baking a chocolate orange loaf cake. I pulled it out of the...
- I want to make a traditional fruitcake, but the "diced fruits for cake"...
- I received a bag of very underripe hachiya persimmons -- some of them are even...
- How would you dry brine a turkey?
- I'm looking for suggestions about how to plate braised lamb shanks. I used to...
- I am preparing to roast 9 lbs of pork loin (Dorie Greenspan's recipe for...
- Help...I used whipping cream in my clam chowder instead of light cream. How do...
- Q. what kinds of cheese would you recommend for a picnic. Not too stinky and...
- Are macarons soy and gluten free? Or is there a way to make them that way? I...
- wishing to give a friend a quickie homemade pizza crust recipe. I had one at...
- I just used rice as pie weights. Can I cook the rice as normal now or is it...
- I've been an expert apple pie baker for years (at least to my personal taste)...
- I know this is a food community, but you're all very caring people so I was...
- Kohlrabi. I think I want to roast it. Do I roast it just as is, in a hot...
- Making this recipe tomorrow:...
- I am trying to recreate a very simple Spanish tapa but it is so simple I can't...
- Is it possible for you to make the Rolling Pins in 1/4" and 1/2" size? I...
- I have three bags of dried beans on my kitchen counter -- white, black, and...
- Making birthday dessert for people who can't eat gluten, dairy, or sugar...
- If Jessica Alba wants to come over for a romantic dinner , what should I cook ?
- Looking for a composting container with a modern design/aesthetic to...
- Ever since Chopped debuted I find myself challenging myself with whatever...
- What's the best dish to drink red wine with?
- Snow storm coming to I decided to try my hand at split pea soup. I have never...
- A few years ago I had a steak with langostino and parmesan cream sauce at...
- I'm looking for a wine that I had in PA, outside Pittsburgh. I think it was a...
- where in ct. can you buy a full sour pickle?
- Grass-fed beef sometimes comes out so tough! What am I doing wrong?
- aaaaaaah! I made molasses cookie dough and left out the baking soda! Is there...
- I made cabbage soup and I got it too spicy with pepper and cajun seasoning....
- Calling all Maryland Food52ers for help with dining recommendations for...
- I will be deep frying apple fritters this weekend and am curious what to do...
- My son wants to make something that the pioneers would have eaten to bring...
- this is not a food question but a wine question. I am not allowed alcohol for...
- Is properly stored (in the fridge) still safe to eat after 10 days, past the...
- i got a lot of soft goat cheese in sealed logs on sale. can these be frozen?
- We brought home a ton of gorgeous fresh ginger from our farmers' market, and...
- Several months ago, I made a great quick cucumber pickle. It had Asian...
- Why do papadums puff and blister when roasted? Doing a demo for elementary...
- At store. Need to know which is better. USDA select or choice? Thnx!
- My job has erratic hours so I am on the go at odd times and need to sandwich...
- Just moved to Alberta. I need a lot more corn starch here than I did in...
- Can I safely cook in my beautiful old heavy candy pot. Cast iron handles, but...