Sitemap / Hotline Questions
- The recipe also calls for two chicken legs; the meat and skin of these go into...
- I had them in the mason jars ready to freeze. I wanted the soup to cool off...
- I've been going through my mother's old recipes and found one for a cake,...
- Made hummus with dried chickpeas (I used Nigella Lawson's overnight soak with...
- It's quite difficult to find buttermilk liquid form in our country, but I...
- I'd love to do some eggs but not be slaving while everyone shows up. Love to...
- I'm making the Korean short ribs from the recipe posted a few days ago...now...
- For an event this weekend, I'll be making Spanish tortilla rounds topped with...
- OK so I made a pizza with arugula and have about half a bag of it left over...
- They have really awesome lavender ice cream/ yogurt at a shop where I live any...
- I have a question about step 6 on the recipe "Spiced Maple Pecan Pie with Star...
- I made some ravioli today using wonton wrappers (I cheated). I filled them...
- any thoughts?
- How do you make a 4 cheese soup ?
- I need to set a couer de creme quickly. Any advice?
- We're having guests over for dinner this weekend, one of whom is vegan. I...
- I recall discussions here about making ricotta and how to use whey several...
- I know, this seems like an easily google-able thing, but you would be...
- I can't believe I'm talking about summer cocktails already, but there you have...
- I want to make a light beginning-of-summer pitcher of white wine Sangria but...
- This is a new one to me. How do they hold up to freezing and what can or can't...
- Is brown butter the same as ghee (Indian clarified butter)? I don't think it...
- pound cake
- Thank you so much, everyone. ;o)
- I already cook them at a bare simmer til all the gelatinous parts dissolve. I...
- I have a bunch of dill. What should I do with it?
- What dried spices and herbs are in your pantry? Which are your favorites?...
- I'm thinking hummus and crackers, but also want some ideas for wraps, perhaps,...
- i always feel like they might have a better destiny than my compost bin. thank...
- ...
- Would love to know where the tradition of sprinkling salt on grapefruit comes...
- Recently someone told me that cakes made with bleached a.p. flour are more...
- I found a recipe I'd like to try that calls for chickpea flour. There's chick...
- I have a question about the ingredient "3 – 3 ¼ cup bread flour (You may need...
- I have a question about the ingredient "whole wheat pastry flour" on the...
- I know how to make self-rising flour using all purpose flour, baking powder &...
- I have corn flour, white rice flour, and brown rice flour...really don't want...
- What's for dinner?
- My little quince tree only grew two fruit this year. It's not really enough...
- how can i make lactose free cookies without "special" ingredients???
- I've been reading on this website that you should defrost your turkey in a...
- I have been making batches of baked tofu to toss in a salad or snack on. Any...
- No bake recipe
- I have a question about step 1 on the recipe "Amped Up Adobo " from...
- i put a pound and a half of butter in my puff pastry during the lock in phase...
- I am cooking a turkey breast and gravy packet tore and is all over turkey and...
- So there have been a number of freezing quetions on hotline lately, and I'm...
- Don't get me wrong I'm willing to stand there for an hour turning chokes, but...
- I'm going to make ossobuco but cannot get veal bones for the broth which I'd...
- Does any know how to make Steak aracherra? I've heard pineapple juice helps...
- I'm referring to the flank steak as it says 1-2 hours. But if I have to go to...
- what could I add to courgette for inside my canneloni? Meat and non meat...
- @foodpickle How can you tell if street meat (from nyc food carts) is safe to...
- I have a question about the ingredient "sirloin, cubed" on the recipe "Just...
- Okay, it's almost July 4 and all the food magazines have pictures of grilled...
- Thank you. ;o)
- I have tried store bought whole wheat pasta, and the taste of car board is...
- Duh, I'm going to ask foodpickle Speaking of #ramen, is it true that rinsing...
- I was asked to bring something to a front-porch-Friday-night thing. Wanted...
- I'm making Pasta Al Forno with Pumpkin and Pancetta...
- I've been (accidentally) soaking chick peas in water in my fridge for 5 days....
- Chocolate truffle tips please! I tried a basic truffle recipe today (just...
- I bought a jar of whole black summer truffles (tube aestivum) packed in water...
- I am looking for whole office gift basket ideas. Something unique, not the...
- I love roast chicken, but hate the mess it makes in the oven. I'm wondering if...
- Staub or Le Creuset?
- I need some inspiration!
- Am planning a spring cocktail party for about 50 people at the end of March....
- Can you recommend a chicken soup recipe for a Rosh Hashanah Matzo Ball soup?
- Yes, I'm thinking this far ahead. My end-of-year deal crunch kicks into high...
- Duck is a normal sized gressingham duck. Filling is already cooked. It is...
- Okay, I'll start 1) Kraft Singles, 2) XLNT tamales, 3) Ramen noodle packages...
- I'm thinking something with greens in it perhaps. I have a favorite way of...
- I'm filling the baby up with a coconut chicken curry stuffing and wrapping it...
- I'm guessing the dough won't change, but I was wondering about the baking...
- I have a pint of awesome pulled pork from my CSA, and am trying to think of an...
- Some chefs recommend roasting a turkey upside down for half the time & then...
- As I mentioned in the coffeemaker thread, my Zojirushi gave up the ghost....
- Favorite burger "recipes," or, rather, your favorite mix/fat content of meat...
- I have a question about the ingredient "(roughly) baby or chopped shrimp" on...
- I marinated chicken breasts in greek yogurt overnight. How much should I...
- I want to make an elderflower ice-cream, but i don't want to use my freshly...
- what's the best way to use up a mess of leftover egg whites?
- In light of today's feed, how would you repurpose last night's stone-cold,...
- Having a personal debate with my dad. Would love to hear thoughts. I say...
- what are your tips for eliminating as much moisture as possible? what issues,...
- I just received a ton of carrots and hakurei turnips from my CSA, which...
- I'm trying to figure out what to serve for dessert for eight adults, following...
- I recently flew SwissAir and on each meal service, they served a Swiss...
- What interesting things are you making with your CSA turnips and radishes?...
- They're the ones I overlook each week at the farmers market because I don't...
- You know what it's like. Stuff happens and for some reason there are a great...
- If I make some cookies a week prior to serving them what would be the best way...
- I am making 6 gluten free banana chocolate chip muffins. Could I use cider...
- Any healthy recipe options for bran muffins?
- Not sure if it's better with yogurt or not?
- Hello Food52 friends! I am making a coconut and lavender cake for my birthday....
- I also posted the question here on the Hotline, but perhaps it was viewed as a...
- Dried Lupini beans. I saw them, bought them, soaked them, and now they are...
- If I brine my turkey, will the drippings come out too salty to make a good...
- Gravy is delicious. I've been practically drinking it for two days now. Is...
- The recipe calls for a 6# brisket, but that is too much for two people. My...
- Any suggestions?
- I know this has been asked a gazillion times. So here it is for the gazillion...
- I have a question about the ingredient "chopped rosemary" on the recipe...
- I've never cooked a 1/2 breast but I bought one for a friend who is...
- I don't want to make it in the crockpot but i want it not to be completely...
- I'm doing the dry brine on a partially frozen turkey. As it's thawing is it...
- Over the last year I've experimented with a number of cookie recipe's that...
- My husband loves the Tuscan chicken wings at Bertucci's. They're spicy and...
- I have a pot-luck Sunday evening. I'm supposed to bring a dessert. One girl is...
- I started to make gravlax at home using Ina Garten's recipe. However once I...
- Last night I made a blackberry fruit sauce with 2 cups blackberries, 2 TBS...
- I have a question about step 1 on the recipe "Almond Cake with Orange-Flower...
- I asked this question on the page about the contest, but haven't received an...
- I made 2 coconut cream pies (first time), they cooled overnight(7 hours) and...
- I just found a bag of dried morels a friend brought me from France (+/- 6...
- I bought fennel last weekend and I haven't cooked it yet. Is it still good?
- I am going to have a nacho and margarita night with my bf...and I want to make...
- Can the dough for "Fig and Blue Cheese Savouries" be frozen for later use? If...
- I have a question about the recipe "Potage Aux Poivrons Rouges (French Red...
- Hi! As a working mom, I'm looking for some make ahead freezeable meals. Have...
- Making a roasted veggie platter for Christmas, and Wanttodoasmuxgas pods ahead...
- I want to make sweet potato pancakes/latkes for breakfast this weekend on a...
- I've done this recipe before (delicious) and am planning it as part of a...
- So drip cakes are all the rage right now right? If anyone has made one, what...
- So bummed:(. I made a cake from the NYT - dump it cake and it called for a...
- Id like to make a festive cake for my parents anniversary next week- they're...
- I don't like coconut, but my husband does, and he wants a coconut cake for his...
- If trifle is the suggestion what are the porportions. Really hoping for other...
- Is it best to store a cooled, un-iced cake in the fridge or at room temp? Need...
- It only seems to happen with yellow cakes. For example, chocolate does not...
- The recipe is several years old, and is possibly a pound cake, but that's just...
- would it compromise it? I generally thought re-freezing baked goods is a no....
- Anyone ever tried mincing cilantro root to use as an aromatic in Asian/Latin...
- I want to make a cheesy pesto flatbread topped with maybe some fresh tomatoes...
- I bought Zaatar and dried pomegranates. The pomegranates are not like raisins...
- I want to "freshen" some left over jasmine rice by adding some fresh peas to...
- Trying to get a smart cook's answer here as the Internet largely steers toward...
- Artichokes for me. Mostly because I rarely find them fresh, but partly because...
- I've only been active on the site since January, and couldn't be more...
- I have a question about the recipe "Overnight Steel-Cut Oats with Almond...
- or is that this website? lol
- I'd like to make this for a cold party dish but would need to stretch it. Do...
- I'm making broccoli cheddar soup, and I realize that I don't have any carrots!...
- All major and most important cookbook nowadays have their recipes in metric...
- I currently use a 50/50 of baking powder and baking soda, in line with my...
- This makes 12 cupcakes. I want to make just 6. Can you help me half this...
- Made David Tanis wine-braised duck legs (NYT-...
- I find that I need to watch things on top of the stove too carefully. It...
- dinner plans changed. Can i keep the chimichurri marinade in the fridge until...
- I am cooking T-Bone steaks for my whole family and I need help with the...
- I bought a bergamot orange, removed the zest in strips with a veg. peeler, and...
- I am having a taco and lantern party in August for my 30th birthday. I am...
- Recipe calls for 9-10 inch springform for an olive oil lemon cake. Can I use...
- You know, that condiment or ingredient you pray you never run out of. Mine's...
- Admittedly, this is only tangentially related to food, but I know many of you...
- Crackers, bread, something simple to serve with or to use as a palate cleanser...
- I want an intensely watermelon-flavored gelato, but even the excellent...
- Hey food52 hive mind - I have some lovely red and orange peppers left over...
- I broke down my turkey last night (cut off legs, deboned thighs, cut out...
- Hi there, I have tried resizing the photo and I keep getting the error "Serve...
- I was thinking I would find it quite helpful, and I'd imagine others...
- I'm making a jam with 8 cups/11 peaches. What is the minimum amount of sugar...
- I love Lyle's Golden Syrup. During the holidays, I like to use it as a...
- I'd like to make homemade vanilla extract to give out as a gift for the...
- I'm looking for some locally raised beef or pork. Does anyone know a farmer...
- I need something different to do with a nice flat round steak. Anyone know a...
- I received a phone call to cater a graduation dinner for 5 teenage couples....
- My GE oven has a convection selection as well as a convection ROAST selection....
- So I have some bone-in lamb shanks that I was going to make stew with this...
- What is the different between a soup and a stew? Is the liquid consistency the...
- Making Short Rib Ragu tomorrow and it calls for 1/2 bottle of "big red wine"....
- I am a pork rib girl, but have been gifted some grass fed, happy running beef...
- Making chocolate brownies, when melting semi-sweet chocolate the recipe calls...
- Oh oh - my cakes just came out of the oven and they didn't rise enough. Since...
- I want to thicken royal icing to make it in to a doughy consistency. If I do...
- I've been keeping peanut butter in the pantry my whole life and have lived to...
- I'm planning to make April Bloomfield's Goat Cheese Souffle (A Girl/Pig) for...
- I got some sand dabs from a fish monger at a farmer's market yesterday -- when...
- I soaked some chickpeas overnight but this morning looks absolutely crazy....
- I used the garbanzo cooking method in the Food52 hummus recipe. After soaking...
- It's something made from beans, starts with an M. Has two syllable. I think...
- I'm trying to add more pulses to my diet, and I have a craving for...
- I have a question about the ingredient "chestnut flour, sifted" on the recipe...
- Hey guys, I'm making some hot cocoa mixes as Christmas gifts for some family...
- For the first time in several years, I am planning a Thanksgiving dinner....
- I have jars of Stonewall Kitchen's Bourbon Molasses Mustard and Blue Cheese...
- I've always hated stuffing (please forgive me): the celery flavor, the...
- Looking forward to your responses! (I'll share mine once the thread gets...
- I am serving fresh green beans for Thanksgiving. How early can I blanch...
- I would like to give my husband a book that will help with meat cooking now...
- Any creative ideas for 'angel delight'??
- We're vacationing in the Pacific Northwest next week. WE have hotel...
- Im still having a hard time keeping my beets lustrous and shiny like the ones...
- This is sort of a pre-cooking question: I'm planning to do a little more...
- I've never made soup for so many people...I'm a little nervous, but going to...
- I've been wanting one, but would like see if anyone here has used one....
- I took some cookie out of the freezer 11/2 to 2 weeks ago. Is it still good?
- I have puff pastry and sooo many apples. What should I do? I'm partial to...