Sitemap / Hotline Questions
- 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...
- I want to make 2 quiche( or tarts) for my Sunday lunch group. I make a...
- 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?
- I opened a carton of the Trader Joe's produce called Authentic Greek Feta from...
- I'm going to take some advice read here and buy a jar of Spanish or Italian...
- I am bringing a side dish to a pizza party and I happen to have some kale; my...
- I can't handle doing everything in one morning/day. I like to prep as much as...
- I bought some artisan goat milk ricotta. It is so dry and grainy, it felt...
- just purchased some fresh ricotta and it has a grainy mouthfeel. I noticed on...
- All of the recipes I've seen involve pasta, baking, crostini....and right now...
- Can I freeze ginger? What's the best way to do so? Peel on? Whole? etc.
- So I tried subbing coconut palm sugar in place of castor sugar in a...
- What are the differences between table salt, kosher salt and sea salt? Can...
- Has anyone started their " Container Garden". This is my first year doing it...
- I have so many recipes that call for pesto. However, due to my child's nut...
- I'm slowly working my way through a small mountain of apricots (the photo you...
- I've been really into making applesauce in the slow cooker. Would it work with...
- Usually avoid recipes calling for it.
- i tried frying halumi but it all melted into a big glob. ive never used melted...
- How do you make a blue cheese sauce? thanks
- I had a ton of sage from my garden that I barely used over the summer. Now I...
- I know this isn't technically cooking but, I haven't been able to find this....
- It is sliced thinly, no pith. Would like to avoid just candying it.
- I think I am pretty much set on the bergamot. I can dispense with half if I go...
- I've been thinking about this one for a while, and I'd love other people's...
- I just made this delicious tart but when making the crust it stated that the...
- My sister sent me a bag of super-fancy...
- I had some at a restaurant last night that was awesome. Been googling for a...
- Making Bittman's cornbread recipe which calls for medium grind cornmeal, but I...
- What happens to cold beer if you let it come to room temp? More specifically,...
- Chicken Divine or Tuna Casserole?
- i have about half a block of tofu left over from another recipe. what should i...
- I've never tried it before and the recipes online seem to vary a good bit....
- Post-marinating roasted chicken
- I have a recipe and there's a suggestion that it be served with "prepared...
- What is the best way to cook my fillet steak?
- I really need some recipes with lots of protein in them
- Doing a project, need help!!!
- Looking for a main course with meat (but no lamb), not something that requires...
- Can you use boneless, country style beef short ribs interchangeably for beef...
- We received fresh tomato puree in our CSA box this week and I need to use it...
- By the time we realized that the storm will hit NYC, and that it would be...
- Does anyone have a link to a recipe for a basic cake batter which can be...
- Hi all, My husband and I are spending our first Christmas dinner on our own...
- This Christmas I'm taking it easy on the cooking and buying homemade pork and...
- I don't have any lard on hand, but lots of goose fat leftover from the...
- I know this has come up,, but I can't find it when I search. If I have eggs...
- salads
- What can I use as a substitute for buttermilk in baking? I live in Bombay and...
- I have a question about the ingredient "(.25 ounces each) unflavored gelatin"...
- I've been on a bit of a biscuit quest lately. I'm tweaking my biscuit recipe....
- I live in the UK and want to make this recipie...
- I have a question about the recipe "Creamy Potato Soup with Bacon Vinaigrette"...
- I jokingly suggested making tater tot casserole for thanksgiving, and it was...
- Oh Great and Powerful Pickle, please help me avoid gummy pie crust. For my...
- I know it's "safe" to do but does it change the viscosity or ability to whip...
- I have a question about step 5 on the recipe "Mushrooms on toast" from...
- We get milk delivered twice a week and occasionally we can't keep up and I...
- i have a small amount (1-2 cups) of milk thats been in the fridge a little too...
- ...and not an entirely pretty one, either:...
- I'll have a 12 pound turkey, and am spatchcocking it. I'll be using the back,...
- No matter what recipe I have used, including the one from the Jerusalem...
- It is wrong to reheat mashed potatoes in the microwave
- I have a whole bird brined. I pulled it out of brine this morning and was just...
- I have a question about step 1 on the recipe "Almond Cake with Orange-Flower...
- I've been meaning for month to raise this, as I often drop comments into...
- I have a question about step 2 on the recipe "Buckwheat Piadine " from...
- I have a question about step 3 on the recipe "Chicken that Fancies Itself...
- Potato crusted cheesy cauliflower casserole.
- I have a question about step 2 on the recipe "Lemon Posset" from mrslarkin. It...
- I want to freeze some batter to cook on Thanksgiving for a chocolate cake- I...
- https://food52.com/recipes/29670-barbacoa-style-beef-for-a-small-ish-gathering