Sitemap / Hotline Questions

• Under the picture of the dish, where it says "amanda's notes," for example, I...
• I was wondering if anyone could recommend an Indian cookbook ( newer, older...
• no poached, white goes all around pan and makes a right mess and also a poor...
• do you put anything on them (or eat them with things) that others consider...
• Hi All: I have a box of about more than dozen and half eggs that are inching...
• I'm looking for something besides canola.
• Homemade hot sauce
• I make them with sweet onions, butter, olive oil and salt. That's all. Thank...
• What on earth does one do with 2 dozen egg's whites after making ice cream? I...
• I know I got some yolk in them but thought I'd try anyway. They have sugar...
• I have a question about the ingredient "grapeseed oil" on the recipe "Shrimp...
• Is there anything I can use as a substitute to shortening?
• Any hot or cold side dish, rice or veggie
• Fluffy instead of creamy. I used frozen instead if canned chick peas (avoiding...
• Hi I'd like to make my own Hummus dip and I found too many recipes with...
• To make a white-chocolate custard I have been melting chopped white chocolate...
• I have some sugar that contains ground-up vanilla beans. I think it would be...
• I tried posting just a second ago and it's not letting me edit it so, let's...
• I have a question about the ingredient "dried ancho chiles" on the recipe...
• Substitute
• My wife is gluten-free for celiac. Any advice on what type of gf flour to use?
• I am really excited to try this out, but as I am still learning about GF...
• I having some friends over for dinner on Saturday and 2 are GF. My vision for...
• I'm visiting DC next week w/ my family. I have Celiac, and my son has peanut,...
• I have a group of 48 people, and a ginormous list of dietary needs. Normally,...
• My son's Kindergarten class is studying States of Matter, and I am in charge...
• I just saw it (streamed via Netflix) having stumbled on the "plant-strong"...
• Every year I send my parents a box of homemade Christmas treats (just as I do...
• Last summer I dried about 30 pounds of glorious tomatoes. Want to pack some...
• I have a question about step 4 on the recipe "Cheese Biscuits" from merrill....
• The wedding is on sunday and I need 200 cupcakes plus a small slicing cake....
• I found a recipe for caramelized onions (6lbs of onions. 2 sticks butter....
• Freezer or just well wrapped in a cool cupboard?
• Have one great closet in the "underground" part of my apartment (built into a...
• I am in the final stretch and would love ideas for things I can cook next week...
• I am traveling and would like to take frozen chestnuts on a trip about 11...
• I am making your recipe for Alexandra Stafford's No-Knead Peasant Bread. I...
• I don't normally cook with sausage and I've found myself with 1/2 lb of bulk...
• Does anyone have a reliable recipe for homemade graham crackers that actually...
• Or could I get away with, say, 6 hours in the fridge?
• Hi F52 community, I'm in the midst of creating a cookbook from family...
• Has anyone ever used salted butter in a recipe that calls for unsalted...
• My favorite bakery sells a peanut butter chocolate chip cookie that has the...
• This is a chocolate-chip cookie/brown sugar/molasses question: is there a way...
• Ask any food question here. We will email you all the responses right away....
• Are oat groats the same as steel cut oats?
• I just bought very large two-tone brown beans at a Greek market in Astoria....
• Hello! For reasons I have no control over, I have been commissioned to bake...
• I want to start using kosher and sea salt exclusively in my cooking. Is there...
• I need one if you've got a good one.
• I am making a bolognese sauce and do not have red wine, but I do have a bottle...
• Does anyone have a recipe from which they've SUCCESSFULLY made elderflower...
• How much simple syrup should I add to alcohol that has already been steeped...
• Any suggestions for using green peppers, an abundance of which I get from my...
• Ideas for an easily reheated meal (which can be consumed while holding a...
• Impulse purchased some rosewater. Recipe suggestions?
• What do I do with a pint of cream sauce left over from yom kippur--the kind...
• I have Meyer lemons coming out my ears right now. I have made several jars of...
• Q: any recipe ideas for an Italian starter?
• ok, need suggestions. looking for vegan easy to prepare dinner options that...
• can you recommend any quick and easy veggie meals? Not used to having...
• I have a recipe that I want to make this weekend, Braised Pork Roast with...
• Here's one. Instead of picking up escarole I picked up green *#*** leaf...
• I bought a few bunches at the co-op and plan on getting more at the farmer's...
• I bought fava beans at the market -- along with fennel, sugar snap peas,...
• My wife and I absolutely love the "freeze bananas and then put them in the...
• We'll be having a cabin at a place that has a pot luck Saturday. Our cabin...
• We need to feed the son and his parents, and will deliver the dinners to their...
• My trad TG dinner clocked in at a shopping 5000 calories. Don't want to be a...
• Personally I love cilantro. But I've become convinced over time that some...
• I would like a caramel glaze that crusts. Thank you!
• Is there a way to tone it down?
• When I do this in cakes and breads, usually I use less whole wheat flour...
• I have a question about step 2 on the recipe "Pine Nut Brittle with Rosemary"...
• I have a question about the ingredient "cream cheese, softened and cut into...
• This is my second attempt at making mini cheesecakes. First try flavor was...
• Some people love it, cook with it always, need their daily dose like coffee....
• Ive noticed most people here mention the need to refrigerate a mushroom...
• Last season I made strawberry rhubarb jam using a simple recipe that also...
• So many recipes (specifically: I'm looking at a fig sauce for a pork roast...
• Does anyone have personal experience with a marshmallow recipe that uses agar...
• How do you get soft (read: not crunchy) granola? I've tried lowering the oven...
• https://food52.com/blog/8661-how-to-get-clumps-in-your-granola Inspired by...
• I worship at the temple of the BBQ Gods, wife not a big fan but wiling to...
• We have nine foodies and a brined turkey on the Weber. I'm making traditional...
• I want to layer cheesecakes, but how do you do that without blending the two...
• I know cheesecakes are sold frozen commercially, but has anyone baked a...
• I cooked the cheesecake at 400 degrees for an hour and then 350 degrees for 15...
• Can I make a bechamel sauce for lasagna a few hours ahead and refrigerate it?
• Is it a good or bad idea to shave asparagus and let it marinate in a red wine...
• I'm making a recipe that calls for white wheat berries with instructions to...
• I want to make a recipe calling for ricotta salata but can't find any. What's...
• Ways of Adding Whole Wheat to Ready-Made White Flour Pastry Dough?...
• I'm making preserved meyer lemons as gifts, and fit 5 or 6 in each quart size...
• I was amazed at the varieties available in Italy and returned determined to...
• A client of mine just gave me a big bag of lemons fresh from her tree, and I'd...
• I've got a bag full of lemons from a friend's tree in California. What should...
• fantasy colours flavours .. big thanks <3
• I want to peel and chop, as needed, all my vegetables the day before...
• Have a bunch of beautiful celery leaves from my market haul this morning....
• Just roasted a bunch of veal/beef/goat bones for some stock. Seems a shame to...
• Hey, sorry to bother you, but I was just making chocolate cupcakes for school...
• I have three pounds of beautiful fresh onions. I'm used to cooking with them...
• I have a question about the ingredient "kernels from one ear of sweet corn" on...
• Anyone have a good corn chowder recipe?
• I have two ears of corn to use tonight. What should I do with them?
• what herbs or veg or condiment or garnish would go well with a hard yoke and...
• I had an unopened carton of heavy cream that is 3 weeks past the sell date....
• What are some of your biggest -- or most common -- Thanksgiving disasters?...
• I made some pickles (refrigerator and processed) and after pening the first...
• Typically it's chicken noodle or egg drop soup or a roasted chicken around...
• I just noticed that more and more, my go-to knives are the Kuhn Rikon and KAI,...
• Does anyone know anything about Schmidt Bros. knives? My sister doesn't cook a...
• My mom gave me her old pressure cooker/canner (almost like new). What do I do...
• Am out of bread/crumbs, etc, and need just enough to coat a baking pan for...
• Who's going homemade this year?? We are lucky to have many recipes right here...
• Apologies in advance if this question has been asked and answered before, but...
• I love enchiladas. But I'm trying to be a bit healthier. You can't have...
• Please help! What can I do with kale? Thank you
• I finally decided to try and grow my own herbs. I bought basil and thyme...
• Just bought a sleeve of hydroponically grown basil. Is there some way that I...
• I'm making a recipe that calls for Thai basil, but the store only had sweet...
• Our faithful Sharp, whose label states it was manufactured in July 1992, nuked...
• For Museum reception & cocktail party.
• How long can dried black eyed peas stay in the pantry? The package, sealed...
• Hi, I have a lovely stand mixer and an osterizer (I'm aspiring to the vitamix)...
• I've had no success with putting cheese on the wilted, chopped leaves to hold...
• I don't have a tube pan...what's the next best option? Thank you! School's...
• I am planning to make a Spanish hazelnut-chocolate cake that is topped with...
• We have half a bushel of peaches to get rid of, and can't eat that many pies....
• picked peaches from a farm that were slightly green. what's the best way to...
• Pre-washed lettuces? minced garlic? I'll play: pre-shredded packaged...
• I want to make a bunch of crepes today (like, 50) to be eaten on Saturday...
• I baked a carrot cake this morning to take on vacation for a week, and it...
• Is there any other way to roast tomatoes - besides in the oven, for 2 plus...
• THis is going to sound like the dumbest question in outer space, but here I go...
• I'm not new to cooking, but am new to cooking with Brussels Sprouts. I'm not...
• I want to make a marinade with salmon and bake (or steam) it (not on a BBQ)....
• Are you comfortable peeling with the knife blade aimed toward you? I can't...
• I have dysphagia as a result of radiotherapy treatment and on a puree diet. I...
• I'm taking a poll to see if I should switch my FOOD52 email to gmail. Whose...
• Hi Everyone! You guys have been wonderful and tireless about letting us know...
• Not receiving any notifications but yet am getting the Digest. Also was...
• Is it possible to add an "Unanswered Questions" tab to the top of Hotline?...
• Reading a Hotline answer just now made me wonder: what's the purpose of...
• Never a huge fan of onions to begin with, but lately seem to be experiencing...
• He is grilling steak and baked potatoes. I am making a birthday pie for desert...
• I'm itching to make fall favorites, like a big pot of Chili, Beef Stew,...
• please help- i made this dish last february and i am positive it was a recipe...
• If some of my elderberry jelly did not gel, can I fix it - say boil it again...
• I've got damsons macerating overnight for jam and am hunting for a reliable...
• Almonds are awesome -- how do you eat them?
• A friend gave me several huge bags of almonds from his family's orchard....
• Want to make a coconut, almond and chocolate bark.
• Coconut sugar
• I love a tzatziki (or any tzatziki-style sauce for that matter) that has some...
• If we are having a large dinner party and doing 7 ribs, have I calculated...
• I will be hosting a dinner for 10 three weeks from now, and would like to make...
• I want to make this (...
• I'm roasting a turkey breast for the first time tomorrow, and I have a recipe...
• I understand that salt accentuates the flavors in a dish. But pepper appears...
• I’ve cooked it in a kitchenaid slow cooker for roughly six hours on medium.
• I cooked a huge roast expecting guests. Our youngest, 2 years old, started...
• I have a pork picnic shoulder bone that still has a far amount of meet,...
• Hi Merrill and Amanda! Sweet app, congrats on your web book. Why did my crispy...
• I watched the first load of Copper River Salmon arrive in Seattle this...
• Was multi-tasking and and didn't realize I dumped like 2 lbs of nice puy...
• I'm trying to make bread but it is always to heavy and moist
• Is there an easy way to separate a whole cheesecake from the bottom of a...
• I have a question about step 5 on the recipe "Cool Rise Challah" from Bria. It...
• I have a great recipe for foccacia and am looking for ideas about how to...
• It was listed a month or so ago. It was a round bread, rather flat, with...
• I have a friend that loves bread but has recently become very sensitive to...
• I have a question about the ingredient "dry yeast" on the recipe "Soft and...
• I have a bread recipe that calls for instant yeast. How can I adapt it to...
• Getting ready to make a quantity of matzoh balls, using schmaltz (rendered...
• Weird question! I had a bunch of lemongrass that I wanted to use up, so I made...
• I need a new system for storing home-made dog food in the freezer. I make a...
• I'd normally add more flour but the recipe says to resist the urge to add more...
• I am trying to find the best loaf of (kosher) challah in NYC. Where should I...
• I am trying to melt some white chocolate for coating a truffle and it seems...
• Inspired by Amanda's Essential NY Times Cookbook, I've set out to cook brisket...
• Can I double my marshmallow recipe? I have an abundance of egg white.
• I have a really nice ginger bug bubbling away on the counter ready to make...
• Hot spinachy. Spicy to extreme heat to completely dissipating in a few...
• I used to make bread here and there with some pretty good success. Granted,...
• I have been making a lot of small batch refrigerator pickles lately. We have...
• Experienced canners - help! I'm literally in a pickle today. Making a recipe...
• Okra
• I found a small canner and have a silicone trivet that fits in the bottom, but...
• Hi, I want to make a key lime pie and it obviously calls for key limes. I've...
• I received a white eggplant in the farm box this week. I have read that they...
• Can someone suggest good local (NYC) source for 00 flour for pizza making...
• I like my sleep, but I also like good breakfasts... Any way to balance the two...
• I need to make a quick dinner tonight (say, no longer than 45 minutes) and...
• I've been leaving it frozen on a plate in my kitchen before I leave for work,...
• I'm looking for recipes of vegetarian salads one can make quickly and in...
• I've got more than I can eat in the next few days leftover and I hate to waste...
• The stock is homemade; I froze it within a day of making it; I defrosted it in...
• What's the best way to cook spinach?