Sitemap / Hotline Questions
- 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
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- 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...
- Hey! Anyone having whole wheat flour honey oatmeal crispy cookies recipe? I...
- For longer prep steps, such as proofing bread overnight, salting/brining meat...
- I traveled to France about a year ago, and know that Laduree and/or Fauchon...
- what is a good recipe for red peppers that does not involve cooking them with...
- I have at least two or three pints of heavy cream leftover from making caramel...
- I got a 12" x 3" Fat Daddio springform pan recently and am trying to figure...
- What's a pluot?
- I have a great recipe for Guinness chocolate cake that I've been using to make...
- I'm making hot pepper jelly, and it looks like I may not have added enough...
- Weird question...One family member likes the skin that forms on the top of...
- I have several 15 inch long beef chuck roasts. These are too long for my Le...
- For the first time all season, I did not sell out of bread at the Farmers...
- I've been inspired by the comments of another user who has been encouraging a...
- My sister hosts Christmas but she has the world's smallest kitchen so while I...
- If I don't have apple cider vinegar to make pickled carrots, can I use a white...
- I received an unexpected bounty of fresh-picked Japanese eggplant last night....
- There seem to be two kinds of scone: the cake-y, soft, and sweet variety, and...
- When a scone recipe reads "knead dough briefly" I am confused as too how much...
- I have some whey draining from the curds. How can I bulk it up to create an...
- Any recommendations for a good mail-order food gift?
- Help. I have a pint and a half of double cream to use. Says it can't be...
- I have some leftover, and not sure how much longer it will last...
- What would I have to change re: time and temp?
- how do you judge the size of a turkey for a thanksgiving dinner?
- I just found a 2.2 lb package of this fine flour in my pantry and want to use...
- I'm in charge of the desserts for Christmas in my family, but I'm working...
- It is about two gallons and I don't want to waste it by throwing it out. If...
- Something new after decades of cooking: A dark gray substance on the walls of...
- I've recently started making my popcorn on the stove, and one of the reasons I...
- I made a ravioli filling with butternut squash and ricotta cheese, but it's...
- Help! I accidentally left my soup out on the counter last night. It was...
- I have leftover bones and skins from deboning chicken thighs. Going to use the...
- Hi all, I've been doing more canning lately, which I am LOVING. Mostly, I've...
- Can't find anything like it online, can't stop thinking about it!
- I have a question about step 1 on the recipe "Spring Macaron" from...
- Hi! I am planning to make Amanda's almond cake and the recipe calls for four...
- It's been in my fridge for about a month, unopened in the past 3 weeks. Within...
- The veggies are delicious but are pretty one with the chicken fat at this...
- Love the new design! The bolder print, the larger font - wonderful! Thank...
- These mangos are huge, gorgeous, and smell flavorful, but it's all a farce....
- I signed up to bring a green salad and I am not coming up with anything...
- I think my garlic may have gotten a little too brown prior to adding in the...
- I want to make something a bit comforting for two. But don't have a game plan...
- Hi, I have a jar of pasta sauce and a box of fusilli. What can I do to jazz...
- I'm catering a small cookout gathering (30 people) in May, and wanted to do a...
- I've never used Sumac before, honestly. I have a good friend who uses it in...
- No matter how hard I try, I can't seem to get the taste and flavor of the...
- Making a salad of frisée lettuce, poached egg, crispy pancetta and truffle...
- I've developed a latte habit, and I'd like the ability to make them at home to...
- Any favorite brands/producers to recommend? Thanks!
- I'm looking to purchase a new, great-quality chef's knife. Any recommendations?
- Do any of you have a recommendation for a blender that you absolutely love?...
- Store was out of all blue baking decor.
- I have baked this and other cakes many times, and have had this happen only a...
- I am able to use: Half slab of pork Summer leeks Mushrooms Preserved...
- I just found a recipe for buttermilk pie and would like to try it. But I've...
- Why do my pie crusts slide down? I pierce the crust fully, and whether I...
- I had a tart disaster recently; perhaps the community can help me figure out...
- I am making cinnamon rolls for Mother's Day. Can I make them today (up until...
- Banana bread with cake flour
- Jar with a tight lid and store it in my spice cub board. After several months...
- Please no pies... Make sure it is a dessert, though.
- When poaching chicken, why does the recipe say "simmer with pan partially...
- I do not like ricotta so can I use yogurt instead
- 2 questions about the cinnamon chocolate tart with pecan crust: a) How do you...
- 1tsp glycerine is part of the cake mix (gluten free recipe) so not sure...
- 1st mistake.. I forgot to allow the sugar / butter mixture to cool before...
- 1) At the time I got the Hotline app, I wasn't able to log in for some...
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- Would love to make my own. I know what is in it but not sure of proportions or...
- I tried the master recipe for gluten free bread. It went well but when we...