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- Why do recipes call for double dipping for coating baked chicken. Dip in Egg...
- i mistakenly put container of sour cream in freezer instead of fridge when...
- I have a question about step 1 on the recipe "Gong Bao Ji Ding (Gong Bao...
- I'd like to make shakshuka for a crowd. What would happen if I transferred the...
- I need 28oz of canned crushed tomatoes in puree. My hubby bought me a 28oz...
- What is the best substitute for an egg when you are out? I imagine it depends...
- Hello there!!! I'm Manisha. I baked simple vanilla cake using all purpose...
- I’m planning on baking lemon bread, but I’m out of baking soda AND baking...
- I was making a sauce for apple pie but over cooked it and now it’s thick like...
- I ordered my turkey spatchcocked (with instructions), and of course my butcher...
- I would like to make a quiche for a Sunday afternoon birthday party. How many...
- A couple of weeks ago I came across a pasta recipe with sauce made with cream...
- I want to make Deb Perelman's mushroom bourguignon this week but i'll be...
- I am not good at slicing items into even, right-sized slices, be it an...
- I am especially interested in using it as a slow cooker.
- Mine does not have a relsie button or anything and it is making noise and I...
- I have a question about step 1 on the recipe "Speculoos Lemon Tart" from...
- The bottom of a springform pan I bought recently was rusty after the first...
- Why do most some recipes say to score the dough before the final rise? It's...
- Thinking about requesting a breadmaker for my birthday - I like bread, I like...
- Any help would be great as I don't want to throw them out.
- I'm moving soon and hope to have a head start on what I can find in the...
- 3 questions: 1. Does it matter if the cake flour is unbleached? 2. Can I...
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- I regularly can jams and jellies; doing so does not require the hot bath...
- What is the best way to cook corn on the cob?
- Recipe says to have the biga/poolish sit between 55 and 65 degrees fahrenheit...
- I have bocchoi, spinach, and some mushrooms. Can I mix these all together...
- Do you have one you love? They’re not cheap so I’d love recommendations. (Not...
- I know it sounds strange, but is there a cooking hack to make plain yogurt not...
- My friend just sent me a picture of her (disastered) batch of cookies. She...
- I went to cook my daily scrambled eggs in the microwave and noticed one of the...
- I'm going to be pan frying sockeye salmon steaks tonight. They are about 2/3...
- Is a cactus pear sweet
- I am going to be making a pizza with fresh dough and pizza sauce in the next...
- Will it freeze well for later use? Ingreds only heavy cream, white chocolate,...
- I meal prep a bunch of big salads ahead of time for every week and have never...
- Menu includes April Bloomfield's spicy lamb meatballs...
- Im trying to make a carbonara with thinly sliced guanciale in it. I start the...
- I have to make apple pie filling from scratch, but I have no cornstarch. What...
- I see glamor shots of perfect soft boiled eggs with the top seemingly...
- my husband surprised me with a trip to denver for our wedding anniversary. i...
- Slow Cooker
- I have a great kumquat-flavored simple syrup that I'd like to make into a...
- Is there a faster way to ripen plantains? I've had 2 in a paper bag for a...
- Heading to Madrid this weekend, sadly only for a few days. What are your...
- We seasoned it as instructed and it worked nicely for a few weeks. Then a...
- My pie filling calls for quick-cooking pearls, but I have starch. Can I...
- Can I freeze cashew cream and if so how lon will it keep that way?
- A bunch of us need to buy a good chef's knife as a special birthday and...
- Inspired by a wonderful children's story about applesauce making, our family...
- I have a bunch of fresh dill leftover and don't want let it go bad. What is...
- Want to add to my grinders ..probably a few years old. Should I pitch?
- I have seen differing compositions for advieh, the Persian spice mix. Is there...
- Has anyone tried making Merrill's farro risotto (or another similar recipe)...
- I am visiting a friend in the hospital who requested chicken & dumplings for...
- I am making cured king salmon for a party this Saturday. The cure is salt,...
- Looking at a recipe that calls for Double Cream. I can get something called...
- I'm making some rolls for Thanksgiving, and it calls for ten minutes of...
- I am cooking "Easy Duck Confit" from this site tomorrow and would like oven to...
- i really would like to make the Baked Kebbeh Pie but wonder if the recipe...
- What is the best way to prepare Flat Cut Brisket?
- I'm trying to come up with a fun French menu for a dinner party. I don't mind...
- I've seen a lot of recipes that suggest purchasing pre-made steamed buns. I...
- I have been told this is a Chinese fruit--would anyone know what it's called?...
- What is the difference between whole quinoa and sprouted quinoa?
- I’ve made lots of recipes from food52 and I finally decided to sign up so I...
- Enough already.
- I've never been much of a pastry chef, but I'm making a Thanksgiving dessert...
- Hosting friends for dinner on Friday night and have settled on Veal...
- I do not like the taste of lima beans at all. So I'm wondering if I should...
- Hello! Someone just left my *only* week-old cast iron pan on the stove, and...
- Hi, how do i make authentic bbq ribs?
- I want to make poutine. 'Nuf said. :)
- Add any details, clarifications, or relevant information here.
- I have 2 icing recipes but 1 calls for 2x as much powered sugar what does this...
- would like to sides...a vegetable and a grain side.
- I want my turkey perfect this year. I'm always given the "Turkey." Rosemary,...
- Having friends over for dinner this weekend, one of whom is vegan. Thinking...
- I found a John Besh recipe for Oyster Tartlets that sound like a great...
- just bought black beans at a vietnamese store, bag says black SOY beans, are...
- I have a question about the ingredient "cream of tartar" on the recipe...
- Weird question, I know. I have these dry beans that have the most horrible...
- I got your recipe for Granola Bars with Almonds, Chocolate and Dried...
- Has anyone ever eaten starling?
- I was wondering if anyone has come up with any clever alternative uses for an...
- Can I make white sandwich loaf by cold fermentation method? When should I...
- How long can you actually keep preserved lemons for? I found some in the back...
- Made pastry ninja's "Pears En Pillowette with Almond Marscarpone Cream" last...
- How can I properly churn ice cream without buying the whole kit and caboodle?
- I've been asked to bring deviled eggs to an Easter brunch. While I own a...
- How do I slow roast boneless pork loin (two 2.5lbs pieces) so it's ultra...
- I have a question about the recipe "Okonomiyaki" , what is AP flour?
- I have a question about step 1 on the recipe "Porcini and Rosemary Crusted...
- Don't have company often but I've invited 3 couples for dinner (with my...
- Help! I have tried several recipes to make mozzarella, including Kristy...
- I have a question about step 1 on the recipe "Meatballs Emilia-Romagna with...
- Must I peel dried fava beans, after they soaked in water? Should I cook them...
- Someone told mt to cook Mr.Turkey breast down for moisture.. any truth to...
- Yeeeeay! Got my "volume II"!! Thanks Amanda, Merrill, Staff of F52, and...
- I have a question about step 9 on the recipe "Split Pea Soup for a Winter's...
- Carolina gold rice substitute
- Recipe (Persian style turkey braise with pomegranate sauce) says to cook for 5...
- So, is there any way to find out why your submission was NOT chosen - so I can...
- One of our readers wrote in asking for help. They want to know how to get rid...
- I have a question about step 2 on the recipe "Mom's Flapjacks" from...
- I am attempting to make the Light Brioche Burger Bun recipe that Smitten...
- I have had my duck confit for about 10 months. It is refrigerated, in a...
- what is a brilliant and easy way to make breaded camembert
- I've been making a lot of soups lately, and then my annual Beouf Bourgignon...
- I am heavily considering culinary school to solidify my intentions of making...
- Processed sugar.
- Is there any difference between "clarified butter" and "ghee"? If so, when do...
- I've heard people recommend that you blanch them. That doesn't work. I've...
- It's for pizza dough:)
- Can't decide between spending $20 vs $200.
- I have been making crustless quiches in muffin-tins (just egg, a little cream,...
- Previous post intrigued me; I usually know about (and am eager to try)...
- My lemon curd turned green. It tasted great and had the perfect consistency...
- I tried emailing because I realize this may come across as another hotline...
- The recipe doesn't say how much farro should be in the soup! What quantity...
- Harvesting Acorns!!! I have to use a plant we are learning about for a Biology...
- I have a question about the ingredient "1/2 cup old-fashioned rolled oats" on...
- What size of cake pan do you recommend? (I don't see a size in the recipe.)...
- I have had my Parma leg in the refrigerator for a few months but it has...
- Hi I was wondering what I was doing wrong when I make corn butter - corn off...
- This might sound odd but my favorite breakfast is a poached egg over greens,...
- We have quite a bit of ground moose and venison in the freezer right now. I...
- I made this again tonight. A big hit. Google cooks illustrated all beef meat...
- I have entered my blogs address in the space provided, but it doesn't show up.
- I have a question about step 1 on the recipe "Daddy's Carbonara" from Eric...
- I boiled equal parts corn syrup and water, trying to make a sticky paste (glue...
- I just put a 9 inch cheesecake recipe into an 8 inch springform pan & popped...
- Last time I made beef Wellington it was a bit too salty with the prosciutto. I...
- I have a question about the ingredient "teaspoon fleur de sel" on the recipe...
- We are making the Clyde Common's eggnog recipe (so good!) but are trying to...
- I'm making beer brats in the crockpot for a work event tomorrow. I need to...
- In midst of making blondies. Opened new bag of chips and many are dried out,...
- I have a question about the ingredient "Roma tomatoes (or 28 ounces canned...
- How far ahead of time can I make the shortcakes for the strawberry shortcake...
- mrslarkin: Can you bake them directly after mixing and not freeze them?...what...
- Made pie filling from scratch... It was delicious but we had to eat it with a...
- I'm going to be in France for a week in July. I would love to attend a...
- Can I bake a chocolate cake that calls for vegetable oil with avocado oil???...
- Hubby The Engineer and I were discussing what naturally smoked fish means....
- I'm looking for a chocolate cake recipe that will handle being decorated as...
- Is this 3/4 lb of pork bones, or 3-to-4 lb pork bones? The former seems low,...
- What are your favorite Meyer Lemon Recipes? I am already looking at Lemon...
- Hi- I made chicken with 40 cloves last night and have ~2 cups of the sauce...
- Hi, I'm looking for a cheap-ish panini press on Amazon. Do you guys have any...
- I have the latter, and I want to make a recipe that calls for the former.
- I just wanted to give kudos to the Food52 team for continual improvements to...
- Is there a good substitute for aleppo pepper?
- 2 concerns: Just don't want to ruin the flavor by microwave use...but feel...
- So...trying to make almond butter by whipping up raw almonds in my FP. Just...
- How the heck do you slash bread before baking? I even bought a fancy new...
- I soaked some black eye peas last night, but due to baby lambs in the night,...
- How is it possible to obtain a creamy smooth consistency in a mac and cheese....
- Always looking for inspiration and new ideas, I thought I'd throw this...
- can wholemeal bread flour be used instead of white bread flour for baking soft...
- Does anyone have tips for this? I don't mind the water marks but I feel like...
- food52hotline Should I bring turkey to room temperature before roasting?
- I was planning on making my mom's boeuf bourguignon for dinner tonight. I...
- Vegetarian dish to replace the turkey on Thanksgiving
- Making a pot pie with a puff pastry crust. Plan to bake it just before...
- I am making a chocolate sour cream frosting (in a similar vein to Amanda's...
- I recently saw a recipe for a vegetable terrine and I can't find it anywhere....
- I'm trying to make pumpkin cinnamon rolls with a recipe from King Arthur's...
- I am currently in a rented kitchen, where I only have a pan and a glass...
- I'm trying out different gingerbread cookie recipes and one of the big...
- I became very dependent on the Foodpickle way of sorting questions which was...
- I read a lot of US food sites like food52, Serious eats, Kitchin, etc. I never...
- I have a question about step 1 on the recipe "Chinese Celery and Baby Octopus,...
- Anyone have a good recipe for homemade "sloppy joes"?
- Can was opened, it was still in the can. Cooked with it at 5pm and found it at...
- My mom has a very good friend(her BFF since they were little girls)who lived...
- I have a question about the ingredient "Pinch piment d'espelette, or to taste"...
- If you couldn't use aleppo pepper or paprika in a recipe due to allergies,...
- I have not been able to submit a recipe to the site. I clicked on "submit a...
- I love salad with chilled shrimp, but every time I make once, the shrimp ends...
- I made buttercream frosting today and while the texture is great and the...
- I have a question about the ingredient "spring onions, about ½ lb." on the...
- Made the lamb shank recipe from last week. Normally I would think to serve...
- I let steak rest for 10-15 minutes after grilling and it is always perfect,...
- You may email me answer at gaygravina1@gmail .com
- Some of the 40 people state that they can't tolerate too much spice. I have...
- Is their a way to make ice cream with no eggs and no dairy in it ?
- I got some pork sirloin tri tip from Costco bur now I am unsure as to the best...
- I've made these before, but the chocolate coating always melts in my hand...
- I love it in sushi but just now I'm realizing that at my local sushi place,...
- it's all white because of the snow and I'd like to enjoy it in the forest...
- I like all types of food, but especially whole vegetarian foods, and would...
- When I was a kid, my favorite bakery cake was called an "atomic cake". It had...
- I have some chicken breasts I'm defrosting...contemplating searing them in a...
- Help! I was invited to a Yom Kippur break fast dinner and would like to bring...
- I made the recipe for lemon cream on this sight ... I ended up throwing the...
- I have 5 day old cupcakes but haven't refrigerated them!? Is there a way to...
- All the Mexican side dishes are carby - beans, rice, corn, potatoes. Salad...
- Does anyone have a good recipe or substitution suggestions for masa filling...
- I eat grain free, low carb. I hate stevia (I get the nasty after taste). But I...