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• 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
• Is it better to freeze uncooked or already baked meatloaf? Which will taste...
• The recipe is pretty simple, but I want to make it for someone who is Kosher,...
• My mother is turning -- years old and we are planning a family-only a surprise...
• I am having friends for dinner this Saturday and would like it to be a very...
• My bamboo steamer fits the same pot I use for cooking rice. My minimalist...
• What if I were to add 1 cup of buttermilk instead of 1 cup milk + 1 teaspoon...
• I've had vanilla beans in a mason jar with vodka on my pantry shelf since...
• I have two watermelons, each at least a week old, sitting in the fridge, but I...
• I got a beautiful napa cabbage at the farmer's market this morning and I am...
• Could I substitute light brown sugar for the raw sugar/demerera sugar this...
• Hi there! Last month, I made some homemade vanilla sugar with fresh vanilla...
• I can’t figure out how to bring roasted Brussels sprouts to my mother in...
• I am in a pinch! My husband has all kinds of dietary restrictions (very...
• My boyfriend are down with a cold for 2 weeks. What can I feed him to get him...
• Want to chop beef for burger from stew beef
• Hello, all! My fam doesn't want turkey for Christmas and have their palates...
• I'm planning on making The Barefoot Contessa's Chicken Stew with Biscuits and...
• enough dutch oven. Can not find great pepper corns, bought Tellicherry @...
• I typically make this dish with a chuck roast, but I am currently meal...
• I have this recipie for pumpkin pie fudge calls for white chocolate chips and...
• i am making both for a large group, at least 100 people. i was thinking of...
• I've made these before, but the chocolate coating always melts in my hand...
• Anyone else celebrating National Peanut Butter Day? January 24 :) If so, how...
• The recipe I am using says to use six 6-oz. ramekins but can I just use one...
• Mine taste good (usually ATK foolproof pie dough), but always look terrible....
• I just baked a nine inch banana cake, used baking soda, cake tester came out...
• Is there any reason I shouldn't use sprouted chickpeas instead of chickpeas...
• I received especially puglia Olive oil. How should I store it?
• Can I eat adzuki bean leaves. They look a bit like a cowpea, and I know I can...
• I am making an almond cake from the Pastry Affair blog and did not know what...
• I'm getting ready to bake some chocolate filled cupcakes this afternoon, and...
• We went to a bakery the other day that had red velvet cake without red food...
• Can you use a fresh pork shoulder to make a ham ?
• I asked this 2 years ago but, knowing that we all learn new things, have new...
• This is truly a luxury problem but I struggle with this every Thanksgiving....
• I know it's not possible to cover every item, but based on hotline quetions...
• Finally the tomatoes are turning and I have made roasted tomatoes, which I...
• Every Memorial Day I try and come up with at least one dish that I haven't...
• how do I keep my caramel stretchy and chewy after it cools?
• I want to make my lemon bar recipe as a tart. I know I need to adjust baking...
• I am concerned about where my Vintage stool is in the shipping process...don't...
• What is the recipe? Sugary syrup does in itself mean much of anything to me.
• Here is the recipe: http://www.bonappetit.com/recipe/cranberry-lime-pie
• Would changing to a butter/shortening combo help?
• - Regular unbleached flour and unsalted butter - 2 hours in the freezer to...
• When making a mushroom, spinach and cheese quiche, do you mix these...
• What do you think is the "trick" if there is one, to good ratatouille? I've...
• I love caramelized onions and they add a lot to basic weeknight dishes, but...
• Does anyone really like cooking with these? These are like the Chicken...
• obviously it was vetted before the cookbook was publsihed but I am super...
• I made "Oaxacan Cinnamon Chocolate Macaroons" from robinbeth, without...
• If I've doubled the dough recipe do I need to double the chilling time? The...
• I used to cook in non stick Teflon pans until the coating started to peel off...
• Just wondered if someone has actually tried out a low carb tortilla recipe...
• I'm making a pound cake recipe that calls for 1 1/2 cups of cake flour. All I...
• I have a question about the recipe "Banana Bread" from merrill.
• I'm making a banana bread recipe that calls for whole wheat pastry flour. Can...
• Will a recipe that calls for Dutch process cocoa not work or taste like crap...
• Is there a general rule for how many potatoes I need for mashed potatoes per...
• Best pasta maker?! Looking for hand crank, not motorised. As traditional as...
• I am trying to make fresh pasta for my parents for dinner. I used an old pasta...
• How insane is it to make spaghetti (with Genius meatballs!) for 10 people?...
• Ok, homeade pasta... I've tried this many times and each time I have the same...
• Just saw the woman from Food Network's 5 Ingredient Fix do this and I was...
• I want to buy a decent meat grinder but don't want to spend a small fortune....
• Grams to Cups & Ounces to Cups. I googled and did the math, but still feel a...
• I've cubed the meat. How long and what temp in oven would any one suggest?...
• I found a recipe online...
• I'm following the candida diet and this was recommended, however when I search...
• I loved the line from casino royale as follows: Vesper: how was the lamb?...
• The one you look forward most to during those long winter months.
• So, I have a ton of okra from my garden which I fully intend to pickle (one of...
• I just got my first ice cream maker and I've never used one before. Any...
• I've had rotisserie chicken (in salad and peanut noodle forms) and antipasto...
• I canned tomatoes this summer and want to use them to make a sauce. Do I have...
• I made a bordelaise sauce yesterday (Wednesday). I have frozen half but...
• What's your favorite sauce for winter squash ravioli?
• Dorie Greenspan Raspberry Lemon Cupcakes 2 1/4 cups cake flour 1...
• I have a bunch of eggs white left over and want to make macarons. How do you...
• http://www.food52.com/recipes/3169_olive_allascolana Made this the other...
• Anyone have some great ideas for using a glut of calamatas?
• I am planning a tasting menu for potential clients and they have asked me to...
• I have a stir-fry recipe here calling for 5 slices of ginger. Can someone...
• Can you get wheat berries found in the bulk to sprout and grow?
• can Italian stuffed artichoke be prepared or cooked a day ahead
• A recipe involving fish is described as "alla Riccione". Is that a style of...
• My boyfriend and I are spending New Year's Day afternoon cooking for his...
• My boyfriend and I are spending New Year's Day afternoon cooking for his...
• I bought some crab at Costco, and I would like to make a crab salad for a...
• I'm looking for good eats on Sanibel Island. Know any can't-miss spots?
• This red wine, sugar, juniper berries recipe looks delicious, but now I wonder...
• How do I make an Indian chicken tikka masala?
• How can I put together an asian inspired broth to put dumplings in, using...
• My 30 inch oven just kicked the bucket. It is a wall oven that is separate...
• I did a basic red wine sauce today (butter, shallots, wine, balsamic, sugar,...
• What are your best tips for removing a wine stain from a piece of fabric? The...
• In your opinion, What types of Red and White wines do you think would make the...
• Hi. I have never used kumquats for anything, but today I received five pounds...
• I got a mandoline for my birthday, but now I can't remember why I wanted it to...
• A couple of my friends love their slow cooker. I have a pressure cooker. Do I...
• I've been wanting to get my first pressure cooker for a long time now so I...
• Received a lovely gift tonight of many different types of whole grains. Many...
• I want to make this peach tart: https://food52.com/recipes/14217-peach-tart...
• It's vacation time. When you travel do you stop or go out of your way to seek...
• Hello all, In July, I will be driving between La Rochelle and Lyon. I'm...
• If you could cook from one cook book and one only...which would it be and why?
• I have a question about the ingredient "stems of green garlic" on the recipe...
• I have a question about the ingredient "1 vanilla bean split lengthwise" on...
• Does anyone have experience with the CIA non-credit courses?
• Cookbooks! I am just learning about the amazing selections by Dorie Greenspan,...
• if you were going to buy just ONE cookbook to take with you to another country...
• I have a question about the recipe "Gaining Ground Board Retreat Maple...
• I recently made what I thought was a delicious potato salad in advance of my...
• I'm wondering what everyone's favorite (or most frequently used) kitchen...
• I put my roast on too early. It will be finished 4 hrs before it will be...
• For Scotland I'm already thinking whisky tablet, fudge, Tunnock's wafers (it's...
• Is anyone using e-cookbooks? Very curious about your thoughts...
• Hi all. Does anyone remember the name of the Japanese cookbook that was in the...
• My cookbook club generally chooses books by geography (e.g. Mexico, Burma,...
• I own this ice cream maker:...
• I made it gelato style, with only cornstarch as a thickener. It looks like a...
• Hi all. I'm in the midst of making this ice cream (sans miso)...
• I want to make American doughnuts with the glazing and everything. recipe...
• I am making this Chocolate Pecan and Bourbon Pie. It's not setting. The "done"...
• What do you think is the best microwave oven? I am not a huge fan of...
• Thinking of buying a rice cooker but I have small kitchen with limited storage...
• I'm in the process of seasoning my cast iron pan. I've already gone through...
• Hi everyone--I would like to infuse the flavor of black tea into a sweet jam...
• I have a huge chunk of organic grass-fed backyard top round (thanks Skippy!)...
• I'm also stopping in Lake Louise and Canmore. Thanks!
• Looking for good food tonight in Charlottesville, VA. Any cuisine, casual is...