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• 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...
• Roasted Beets last week. They are refrigerated and they seem fine. How long...
• We are making barbequed chicken. I need 1/4 cup for the mop sauce. I just got...
• How?
• I'm working on a promotion and would like to mail out cookies to accompany our...
• Catering question
• I screwed up badly. I soaked beans for 36 hours because I didn't have time to...
• Does anyone use their immersion blender in their Le Creuset dutch oven? It is...
• I've been chosen to bring cookies to the Super Bowl Party this year. My...
• Can't find wheat starch in Kona
• I am a slow cooker newbie. So far, I've had one stunning success (a beef stew)...
• how do you make a omelette
• Hoping you can help me! I'm making my greatgrandmother's bread pudding for TG...
• So, this may be a dumb question, but do you eat the skin too? I usually remove...
• What would I add to a gazpacho for example to mimic worchestershire sauce?
• Just wondering if when the seasons are changing and humidity is getting a bit...
• I've tried many different recipes, with oil, without. With kneading, without....
• I just pitted 10 lbs of cherries, I'd love to make this but I can't find the...
• Hello. I just fried up some mini meatballs for 5 minutes on the stovetop....
• I'm looking for "unique" fondue recipes. To be specific, I'm throwing a fondue...
• What can you substitute for eggs when making ice cream cones?
• I just made a bundt cake, baked it just a little more than noted and toothpick...
• What is a good blender that can blend hot veggies into soup without spraying...
• I've just browsed through my new issue of Bon Apetit and a couple of recipes...
• I followed some advice to add a bit of baking soda to the water when cooking...
• Does anyone know what the little black pieces are in Hunan chicken?
• A question about Mint: I'm making TheRunawaySpoon's Pastitsio tonight....
• Instead of buying fancy and expensive cookies, I want to bake and decorate...
• could I add sweet potato to this? if so, how? https://t.co/D6yGUDqz8K
• Is the only difference between popover and yorkshire pudding the addition of...
• I am cooking for our "friendsgiving" and its my first time making them. Can...
• Dear cooks, I just got back from a major jaw surgery this week, resulting...
• I'd like to make some breaded chicken cutlets tonight (standard dredge in...
• I'm responsible for cooking for my family (will be ten of us total) on Friday...
• I am cooking a 12lbs bird with the Judy Bird method and bringing it to my...
• I'm trying to figure out what to make for Christmas. Two different type of...
• How do you make a mojito without club soda? I can not have carbonation and...
• Mr. Broccolini was in the cast of the very first performance of The Pirates of...
• I've purchased some sliced beef (sukiyaki style) I need to use. It's been in...
• This is kind of gross, but has anyone had the experience of peeling and...
• I have a question about the recipe "Maple and Dijon Marinated Herb-crusted...
• http://www.rachaelraymag.com/recipe/smoky-salmon-bake/ I originally made...
• I'm curious about people's opinion of MSG. Back in the 80s and 90s there...
• I was gifted a stainless steel pot/pan set that I was told cooks evenly. I...
• I just received a beautiful tagine from Williams Sonoma but it doesn't include...
• There are so many different recipes out there. I was thinking some combination...
• Reviews on WS are pretty inconsistent. The latter cost twice as much, but I've...
• Has anyone ever seen a pre-assembled bouquet garni for sale in stores? I'm...
• We'd like to fry them in garlic and a bit of butter but heard that they need...
• I have this jar of lemon curd. It's been looking at me for like two years....
• We received a lovely jar of red pepper jelly for Christmas. Besides the...
• Can I cut a very large sweet potato in half to bake it?
• Usually I click on the recipe I want to add, clock edit, then enter the...
• After living at home and getting her associate's degree, my daughter (20) will...
• I want to make Christmas gifts of distilled vinegar with purple basil from my...
• Are vinegars interchangeable..? What vinegar could I use in place of red wine...
• My cousin's next door neighbor accidentally grew this squash from something...
• I was thinking that I would poach them and put them atop of something...
• It's all white. Help!
• I just bought an Emile Henry pie dish and am looking forward to trying it out....
• matter??
• hi, is haddock over cooked or under cooked if its a little chewy?
• I just finished peeling a lot of uncooked shrimp. Can I make stock from the...
• Any ideas for how to use lavender leaves (fresh/dried)?
• is it ok to use Chiptole Chile powder instead of Ancho Chile powder? For Pot...
• Is there a better trick to keep the goods in and not strain? I've been using...
• I would like to cook it in a manner that isn't brown and braise then...
• I'm making this recipe from Bon Appetit tomorrow and I don't have ground...
• Spanish bean (garbanzo) soup
• Can I freeze leftover rice pudding?
• I don't have to use all of them for one thing. I'm also thinking of something...
• The wind is blowing today and I just found a whole bunch of unripe guavas...
• Making Rose Levy Beranbaum's chocolate Madeleines but they won't come cleanly...
• I'll be making gravy using my "Make Ahead Turkey Gravy" recipe, if that makes...
• How to make a basic Aioli sauce
• I'm trying to experiment with a cookie recipe that I love - specifically these...
• I'm cleaning mussels and no beards are showing. These are farm raised and are...
• my Coffee plant the flowers that smell like jasmine
• The other day I noticed my coconut oil was liquid in the jar (hot house?) but...
• I want to make risotto with aspargus, peas and ramps. I haven't seen any ramps...
• Hi, I'm trying to figure out how long to leave a whole chicken out to bring to...
• Is there anyway to fix it?
• I have a question about step 1 on the recipe "Lavender Lemon Spritzer" from...
• recipe calls for this type cheese, other ingredience are sherry glazed beets,...
• What would you serve alongside dan dan noodles?
• i just bought a new lodge crepe pan to make pancakes. when i do little...
• Yet another turkey question - the roasting temperature? 325, 350? 450 for a...
• How many eggs is 68 grams of egg whites? I heard that 1 egg = 2 oz. Converted...
• I read my chocolate chunk recipe wrong and accidentally melted down 24 oz of...
• My ice cream case is chilling in the fridge, and I believe it is thicker than...
• Just got home after a trying meeting that left me feeling frustrated and...
• the wings also have a few dark spots and the breast has a discolored look....
• I need to brown 6 pounds of ground beef in an electric roaster. What temp...
• I've never found a wasabi powder that is strong enough. It kind of just limps...
• Any yummy ways to prepare moose?
• I am in love with my spice grinder. Nothing is more fun to me than finding new...
• What is a good recipe for rocky mountain oysters?
• Broil or pan-fry?
• I want to bake Amanda's chocolate dump-it cake from Cooking for Mr Latte and...
• ...
• I recently made _Classic German Baking's_ Chocolate swirled guglehupf. The...
• I was just reading the fantastic recipe for brick chicken and Amanda said not...
• Hello helpful 52ers! I would like to purchase a candy/oil thermometer (I am...
• I think I added too much water to my pie crust. Will it turn out soggy? Should...
• I made a recipe for whole-wheat quinoa bread. The recipe said to grind quinoa...
• I bought some really pretty (and fragrant) green garlic at the farmer's market...
• I found a nice frittata recipe. It calls for brioche cut into chunks. I have...
• I have a question about the recipe "Aretha Frankenstein's Waffles of Insane...
• Are hens typically chewy? Was there something I could have done to prevent...
• I have been trying to make Cacio e pepe. I have been using a recipe I heard...
• How prominent is the wine flavor in this cake and what do you suggest in terms...
• I cant find any good info on this anywhere... I have a "sell by" date on the...
• I want to make shepherd's pie tonight, but I don't have any beef broth,...
• I have a recipe that is basically lentils, rice and onions. When I try to make...
• I have a question about step 1 on the recipe "walnut-sage anadama bread" from...
• I cooked a triple recipe of venison chili today to eat Sunday. Question is...
• I have a 3.8lb Boston butt from a farm-raised pig, with a nice 1.5 inch thick...
• I'm in New York City in June :-) and would love to dine at one of the Momofuku...
• Saw Pioneer Woman make a strawberry pie and she used what she called...
• I'm trying to understand the basics of cooking, specifically ingredients. Why...
• In addition to all falafel recipes, I simply got way too frustrated since not...
• I tried to make this orange olive oil cake with walnuts this weekend...
• I bought a 10 lbs Shank end spiral cut Ham and found a recipe that said to put...
• Doubling the recipe.
• I found a dessert labeled as "Kaddish Cake" at a deli today. It's a layered...
• Hi Food 52 community! In about a month's time, I'm doing a seated dinner...
• I want to try a bread recipe in Magnus Nilsson's The Nordic Cookbook, but in...
• I made it with butter hot sauce ranch packet and flour, it is separating is...
• Alright, I'm starting with the frappacino and working down the evolutionary...
• How can you be a great cook
• I need a vegan pate brisee recipe, please. Preferably something simple as I am...
• My first tree didn't produce, so out it went. The new one I bought actually...