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• 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...
• What is the best brand of fish sauce (Thai or Vietnamese), other than "Thai...
• And photo #4. They all seem to have gorgeous purple flowers
• How long can I keep fish in the fridge?
• How can I cook my top round roast of London broil well-done but moist
• Or are there some dishes for which Mexican is preferred, and others for which...
• 8-10 legs in a standard oven
• I'm preparing creole seasoning
• Think, everyday use by teenagers for fried eggs, quesadillas, veggies sauteed...
• I followed the "Judy Bird" directions and salted a 12 lbs frozen Butterball...
• Someone told me I can substitute sour cream for buttermilk. Is this correct?...
• I just dried two large trays of wild blueberries (natural, unsweetened,just...
• I'm making personal sized chicken pot pies and couldn't find / don't want to...
• I have a question about the ingredient "1 cup split and hulled mung beans" on...
• I thought I read somewhere they can be used in cooking. I am visiting my...
• I'm making a braise and the recipe calls for a 6-pound brisket, which is way...
• I would like to make the meat tender.
• They were used for an onion soup recipe, but not needed in the final...
• I have 1/4 beef in the freezer. I used up most of the roasts and steak but I...
• My awesome bf is a terrible, reluctant cook. He hates the time that shopping,...
• Kind of a dumb question. I once made this great chicken breast recipe w egg...
• I want to know what other details I might need to know when asking for the...
• why shouldn't you put a banana in the refrigerator
• Several years ago I read an article by an elderly gentleman from Minnesota in...
• I have a question about step 1 on the recipe "The River Café's Strawberry...
• I made meatballs a night ahead with the intention to grill them. 1 lb lamb, 1...
• Are they too old?
• Okay, experts. I have a question for you. I use a meringue crust for a key...
• I have some kumquats in syrup that I bought recently in Corfu, Greece. I...
• Any creative ideas for okra beyond pickled okra and gumbo? I'm drowning here.
• came across a recipe for lobster and a vanilla cream sauce...have you tried...
• There are so! many! people who have shaped Italian cuisines, but I'm wondering...
• I dont want to add water or apple juice... Some of my other ingredients are...
• I just finished cooking some beans in my LeCrueset Dutch oven. I have been...
• It's snowing. Clearly the night demands spaghetti and meatballs. I have a...
• How does one de-string celery??
• My local butcher had some good looking porterhouse steaks at what seemed like...
• How do i make carrot cake?
• How far in advance can you make cupcakes?
• Do you have loading tricks? Strategies for getting the most stuff in there...
• Given the rather alarming noises that are emerging from the bowels of my our...
• I have some non-stick skillets, and the surface is wearing off. Also some...
• I got this squash at the farmers market and was wondering how to cook it....
• Help! What kind of baked goods can I make with cream cheese that don't taste...
• I have a question about the ingredient "buttermilk (1/4 cup plus 2...
• I can never get my layer cakes to look like the recipe pictures you find in...
• I love the flavor of browned butter, and want to use it in a banana bread...
• How do you make a pot noodle?
• How do you make chocolate brownies ?
• Also are fresh spring peas really all that much better than frozen petite ones?
• Can I use almond milk? Will it be rich enough? I don't want to add any "off"...
• It's a couple years now that I have been ordering olive oil from my native...
• Vinaigrette/dressing for easy fresh salad
• The meat is tough. Didn't realize boar meat was so dry. It is still pink on...
• If I don't use acidulated water or squeeze lemon on raw artichokes, they...
• I'm planning on making The Barefoot Contessa's Chicken Stew with Biscuits and...
• I am obsessed with feijoada (Brazilian black bean and meat stew), which I had...
• I have made beef bone broth before using bones purchased at Whole Foods, in my...
• I have a question about step 2 on the recipe "Curried Cauliflower Soup" from...
• Wouldn't it be cool (maybe this exists and I don't know about it) to have a...
• I have a small request for anyone who's interested in helping me out. I hope...
• Stopped cooking whole turkey in my family, since I never quite liked whole...
• Does anyone know whether Maille changed its recipe? A few weeks ago, I bought...
• I have a question about the ingredient "sherry vinegar" on the recipe "French...
• I have a question about step 1 on the recipe "Misoyaki Roast Chicken with...
• I have a question about step 8 on the recipe "Paule Caillat's Brown Butter...
• I cut small bread cubes daily to dip in olive oil for people to sample the...
• Next weekend, I'm attending a tailgate, and I'd like to bring a couple...
• I have a question about the ingredient "chorizo, finely diced" on the recipe...
• Last night, my faithful rice cooker failed me and turned out a batch of dry...
• I have a question about step 3 on the recipe "Mujaddara with Spiced Yogurt"...
• After you've used rice or beans as pie weights, are they still edible?
• Just got a pizza stone and have been playing around makin' pizzas and things,...
• Any recommendations for a good baking stone? The one I have now cracked after...
• I have a question about the recipe "Almond Cake with Orange-Flower Water...
• Thoughts on how long after the "best by" date canned sardines in olive oil...
• I scored some Meyer lemons, and would like to add some to my favorite panna...
• Can I have a good and easy recipe for chocolate cake please?
• I'm thinking about a plated Indian dinner for friends. Any tips for plating?...
• What are the benefits of cold pressed as opposed to one that's not?
• I normally only buy things with a purpose in mind...but I couldn't resist...
• Heading to Ocean Isle, NC this weekend and I'm looking for good places to...
• Wanting to give as gift for someone in 20s...
• Or what is it? Agave flakes or ???
• It's my first time travelling alone (before I go to university) and I'm an...
• I don't mean to stereotype, but recently had a conversation about this with a...
• A group of us are considering going in together to purchase a set. Reviews I...
• A friend of mine is newly single and needs/wants to learn to cook for...
• I have recently "graduated" from an electric to a gas stovetop. My stovetop...
• Are food steamers good for cooking rice?
• Usually I made the batter the night before. I heard 1.5 hours.
• What to do with 5lbs of sweet potatoes that came in my winter CSA this week?!
• I made cranberry infused vodka (pureed cranberry, sugar, vodka) for the...
• I made a honey soya sauce crockpot pork tenderloin and I ran out of soya sauce...
• This is for the butternut squash Mac and cheese recipe from your vegan...
• I'm making my own peanut butter these days (peanuts, peanut oil, a touch of...
• What are some interesting veggie sides for thanksgiving dinner?
• Help us build our Holiday iPad app. It's not ideal, but we all know how it can...
• Some (few) recipes use baking powder as a dusting, especially before freezing....
• I would like to make a cabbage piroshki how I remember it made in St. Pete one...
• The recipe here on Food 52 sounds delicious, but what are good side dishes to...
• Can I just use the metal blade for the food processor in making the dough? I...
• I'm having friends over for brunch & we'll be taking a hike before we eat. I...
• Best recipe for lemon meringue pie?
• Breakfast! Three months ago I bought a Blackjack fig tree for my new home and...
• used a small amt of a corse grind grey sea salt, way too salty, suggestions...
• My all butter pie crust is flaky on top, but dense/soggy on the bottom, even...
• Planning to make bread, cakes, pizza dough, etc. I'm not sure the design and...
• I am in charge of a brunch at church for fifty women. Any ideas for eggs...
• I have a question about the ingredient "oats" on the recipe "Chocolate Oatmeal...
• I friend is about to start a cake business in Shanghai and I would like to...
• I just recently bough a jar of molasses, and I'm excited to make really chewy...
• I want to make a whole meal in one. Any suggestions?
• Having a lobster cookout at my house next weekend for some friends from the...
• Crowd looks like being around 15-18. I am not an expert. Any tips?
• In this day and age, how do you handle sending invitations for a party --...
• If I've marinated the chicken for a chicken and veggie stir-fry, after I've...
• Lately I've noticed a number of different kinds of ground cinnamon on the...
• I know that cream of tartar is a key ingredient in snickerdoodles and is a...
• I'm minutes away from making a big double batch of beef stew for an...
• I have a cupcake recipe with a cream cheese filling. I'd like to make it in a...
• Does anyone have any suggestions for a dessert wine to pair with Raspberry...
• I checked the list thru the link to celiac.com and could not find this...
• Egg: Raw, uncooked
• I'm looking for a recipe for Chipotle Infused Olive Oil. I want to make...
• My oven has a warmer drawer and goes as low as two hundred degrees...
• I reheated a chocolate glaze to make it spreadable. The first batch came out...