Sitemap / Hotline Questions

• I really want to try and make this recipe:...
• Recommendations for an electric hand mixer (something less expensive than the...
• Is oat bran undprocessed
• I need to bring poached salmon to a seder on Tuesday night. I cannot prepare...
• The current zucchini/summer squash contest mistakenly closed too early today!...
• On the BBQ grill
• I'm on my way to the grocery store. My husband has been away all week, and...
• Baking strawberry cookies with fresh strawberries in the batter how long...
• I'm pregnant and cooking duck breast, the USDA says 165 is safe, but I'm...
• I would like to have fish tomorrow but we are suppose to have snow all day...
• I've been sick and now that I'm better I've been craving Orange Chicken. Can...
• I've been making cheese lately and have all of this whey left over. Seems...
• Recently had an amazing scoop of ice cream, flavor was called lemon pudding....
• Planning a dinner party for Saturday night and due to schedule changes I need...
• Washington Post food section (22 July 2015) has interesting article that...
• So I made homemade pie crusts for the first time and OH MY GOD they're turned...
• I am making a teriyaki marinade. The recipe calls for 2 T of Sherry. I have...
• is semolina the same as pasta flour
• Looking for a recipe for a lemony kale salad, sure it was from @food52 but...
• Have you a recipe for curry goat ?
• How should I store my applesauce cake over night? Wrap? Refrigerate? Put it in...
• How can I keep my souffles from shrinking once they are out of the oven? They...
• I haven't used it in several years, and I don't remember if this has happened...
• When a recipe calls for "sherry", what are guidelines for deciding what type...
• I'm looking to make short ribs this weekend, but I don't have a dutch oven or...
• I have a question about the ingredient "½ cup (54 grams) rolled barley flakes"...
• I have a question about step 1 on the recipe "World's Easiest Falafel and...
• I have a question about step 2 on the recipe "Louisa's Cake" from SML Office....
• My ancient 9" springform tube pan finally died and I am searching for a new...
• Hey foodpickle I need recipe! eggs +tomatoes +onions+carrots (huevos +tomates...
• What's that fruit that smells really, really bad?
• I was amazed at the quality of produce they had, While some might have other...
• Soup, Meat, Vegan, Dried mushrooms,
• I usually make Nancy Silverton's croissants, but I thought I would make Julia...
• Should have read the package better! Didn't see that it was smoked. Can I...
• How far in advance of serving can I assemble deviled eggs? I'd like to...
• The recipe for Lousia's Cake (https://food52.com/recipes/10436-louisa-s-cake)...
• What's the best way to slice ribeye steak for sandwiches?
• How long will asparagus soup (no cream, no potatoes) stay fresh refrigerated?...
• I bought egyptian fava beans on a whim- I am sure they were old. I soaked...
• Help
• The blackcurrant are quite a different taste to the red currants so I don't...
• i made a pot of pinto beans and they smell like ammonia I have never had this...
• I made a batch of homemade raw creme fraiche almost two weeks ago, used half...
• I'm referring to this recipe:
• When are mushrooms bad? I've had them (sliced white button) under a week but...
• Every time I make rice it comes out mushy and clumps together. I actually...
• I'm making a side dish of chard with pine nuts and gorgonzola. The recipe...
• Interested in a reliable recipe for rose petal jelly. It sounds charmingly old...
• hi i have invited 30 guests for dinner i have made punjabi mix vegetable...
• What is your go to potluck recipe? I know this may be too general of a...
• While on vacation I had an amazing vegan farro risotto at Aura near Whistler,...
• I'm smitten by the recipe and would like to make it in bulk (it would be a...
• Recommendations please: in making chicken soup, should I leave the chicken...
• I have a question about step 2 on the recipe "KFC: Korean Fried Chicken Wings"...
• Having a dinner party for 8 in early November. Some guests are very...
• I have several egg yolks leftover from making meringue. I generally try to use...
• Can a pecan pie made with maple syrup in place of corn syrup still have that...
• I'm still learning how to cook steak properly. I watched the flank steak...
• I'm interested in making some homemade kitkats, or at least just the filling...
• We have soup night, day before thanksgiving, in portsmouth NH. I make a soup...
• Can I make a lemon tart ahead of time? Such as a day? The crust has almonds,...
• I'm going to be making the Shrimp Biryani tonight and would like to try it...
• I'd like to make some vinegars this summer from the herbs in my garden. Do you...
• I just poured out my Cold Pressed Extra Virgin Olive oil that has been opened...
• We're looking for Food52 community members who live/have lived/spent extensive...
• In a fit of enthusiasm at our local meat market, we bought a big piece of wild...
• Fun memorable place for 2pm matilda matinee on Saturday. She's an adventurous...
• I've heard bacteria can grow in the cracks. True? Time to get rid of it?
• Menu Item: Shrimp Dumplings. : what can I use to replace the pork to come...
• I have some lovely snow white lard rendered by a local processor from a...
• For candy making and cookies, is there a better white chocolate or one of good...
• I was blanching veggies for my pasta dish last night - first fava beans, then...
• [I have time to buy a cookbook i.e. this doesn't need to be an online recipe]
• i have bacon grease in the fridge from labor day. 3 questions: (1) I assume...
• I have about twenty of them. (And they're so tiny.) Thank you, everyone. ;o)
• I'm in the middle of cooking banana bread with a halved banana on top for...
• Couldn't get a 9lb shoulder ( no bone), had to buy 2 x 4.5lb instead. What...
• I'm bottling my red wine vinegar. I started with an organic commercial starter...
• I have never used a store bought pie crust before, but I'm having an impromptu...
• I’m cooking, sautéed garlic olive oil and anchovies, the anchovies seemed...
• The bones were cooked as part of the roast, however, the roast was medium rare...
• what is the best way to store chocolate...from callebaut to choco chips? heard...
• My girlfriend is gluten free. My friend mentioned using vodka while baking to...
• I want to make a strawberry cake not using a cake mix nor jello. I have tried...
• good morning, a couple of weeks ago food 52 featured a bento box, it may have...
• I'm playing around with some cake recipe ideas, and would like to swap out the...
• Do you ever bring a pre-dinner cocktail to a BYOB restaurant? If so, what do...
• I just fried up the skin from a roasted chicken, and was wondering if there...
• TONS of leftover turkey! Can I freeze some it? Best way?
• Please help! I had to postpone my annaul Turducken feast for one week. Can I...
• I have a question about the ingredient "dried fenugreek leaves, stems picked...
• Should buttermilk be at room temp for a cake that calls for eggs at room temp?...
• Someone brought it over for a party on New Years, and it's been sitting on the...
• Want to use up avocados and seems like a good way for a treat for my kids.
• I have a lot of thyme and instead of it going to waste, I thought I could...
• I hear it smells!
• My new favorite pizza restaurant (Pizzeria Stella in Philadelphia, if anyone...
• I've never had this happen before, and I am curious as to why great big sticky...
• I mostly cook for two, and I want to use the skillet for things like...
• I'm asking for my mom, who after 1,000 years of making plum pudding with suet...
• Make-ahead cake/loaf suggestions?
• I have a question about the recipe "Shrimp Pad Thai" from mtlabor.
• I've never made a ham before, but have committed to making one for my cooking...
• I came into possession of a really big bag of panko. I rarely fry or make...
• I am looking for a good, sturdy pair of kitchen shears to replace the dinky...
• This wacky specialty is a favorite tradition on my family's Christmas table....
• I'm prepping for some mashed potatoes tonight. Can i cut up the potatoes, put...
• I am thinking of making Julia Child's Recipe for Christmas eve...will it be...
• I have Deceptively Delicious and some have been a hit, but the...
• Any homemade dim sum suggestions? Didnt have the best restaurant experience...
• HELP!I started diced peaches for jam in my one and only Le Creuset Dutch Oven...
• Does vinegar dissipate with cooking? How much?
• I am making a sponge base with whipped cream in the middle of 2 or 3 layers of...
• My cup runneth over with Myers's rum. What to do with all of it? I have a...
• Started making the recipe for milano cookies and I screwed up step 1! I...
• How to make a good lentil soup?
• I'd like to assemble my strudel the night before, refrigerate, then bake in...
• Pistachio Butter was one of our products (about 40% Pistachio !), but now we...
• I have sandwich steaks. I have butternut squash which I was going to roast. I...
• if I frost cupcakes today for eating tomorrow. do they have to go in the...
• If I only have a 10 inch tube pan, but the recipe calls for a 9 inch tube pan...
• I was recently at a dinner party for 15 people, including four children under...
• I have about 3 cups of soaked beans..what should I do with them? I also have...
• My sister asked me this question, and since I had no idea what to tell her, I...
• I want to turn my boyfriend onto Indian food. Another dish that's not creamy...
• do you ship to france ?
• Looking for restaurant recommendations both in University City and the...
• I will be in Stockholm this summer, any suggestions on can't miss restaurants...
• How long after I get a cake out of a pan can I put some another cake batter in...
• I have a question about step 6 on the recipe "Spatchcocked Roast Turkey" from...
• I am getting a grill for my birthday from my husband. I've never grilled...
• Olive oils
• So many delicious chicken recipes call for high oven heat, it would be nice to...
• just saw this item listed for olive oil cake but don't know and am not...
• Has anyone made the recipe for Billie's Gingerbread from Ruth Reichl,...
• Can you stuff a turkey that has been brined?
• I feel funny about that, and it can't be as fresh, can it?
• We're all waiting with baited breath, but the next couple of days are crazy...
• What can I substitute 1tsp of glycerine with? It's for a cupcake recipe
• I'm in Japan with some NASA folks and this morning (in a moment of...
• I want to make some WG bread tonight so that it's ready to bake in the...
• Has anyone substituted pistachio oil for olive oil in a recipe for an olive...
• I thought I saw a blog post or something in the past month about extending the...
• Does tossing chocolate chips in flour before adding them to a cake really keep...
• Manual for my GE electric range warns not to use cast iron pan that is not...
• looking for a reasonably priced (willing to pay around $30-35) mandoline...
• I have a question about step 1 on the recipe "Saag Paneer" from merrill. It...
• http://food52.com/recipes/15387_ann_serannes_rib_roast_of_beef
• I have a question about the recipe "Okonomiyaki" from Midge.
• I have a question about step 4 on the recipe "Brown Sugar Apple Upside Down...
• Friends from out of town are coming for dinner Sunday night. Their...
• The cream won't thicken
• Brownie mix too liquidy
• I have a question about the ingredient "brioche pullman loaf or if you prefer...
• What does this new designation, “Test Kitchen Approved” actually mean?
• Where can I buy them? If only available via the Internet, what should I look...
• I'm making a frosting for red velvet cupcakes. The recipe calls for you to...
• I have access to an awesome wood fire pizza oven and need to cook three...
• which bean would be better choice
• I am making a dish with green beans topped with chanterelles and cipollini for...
• The recipe also calls for lemon juice and mustard.
• I have a question about step 3 on the recipe "Marge’s (Twice Cooked) Mashed...
• You sent me email today saying I have unused points…this is a follow-up to...
• I pickled some jalapeños a while ago and am wondering how long it would be...
• Can you freeze store bought Pesto into ice cubes for use at later dates? Also,...
• I need to plan a main meal and side dishes for 8 adults with an increasing...
• I cook with the cardoon stems from my cardoon. But, how do I cook with the...
• i am looking for a supplier for 1 lb bags of FRENCH herbes de provence, the...
• I am making gingerbread cookies and the dough seems way too sticky... I added...
• And if so, is there anything I need to know? Thanks, everyone. ;o)
• I made whole berry cranberry sauce for Thanksgiving-sugar, water and...
• Just had gum surgery and am limited to soft and cold foods for a few more...
• Will most likely be using a combination of toasted golden flax seed -- freshly...
• Total of 5 different desserts in personal-sized portions.
• what if the only main food i bake is for quarter pound burger burger buns...
• I am looking for a simple black bean side dish (not mashed) to go with beer...
• Can anyone tell me if they are equally salty when measured by volume? I'm...
• This is a moist chocolate cake so was planning to serve with ice cream but not...
• And if so, what is the best way to do it?
• Should I use sweet onion or yellow onion for latkes?
• I have to prepare this for tomorrow evening
• I got a 28 ounce can of quince paste at a dollar store and I'm tired of being...
• How do I make really soft dinner rolls (or burger buns) in a regular home oven...
• I'm a newbie to Japanese cuisine for the most part but love what I've tried,...
• Hello everyone! Today I contacted a beer maker. I contacted him to buy some...
• Hello all - My best friend just got his gall bladder removed. We live in Spain...
• Hi there - I am going to attempt a shrimp boil tonight. The only recipe I...
• Made a huge batch of kale chips for a cocktail party (used One Hungry Mama's...
• I know that using the top rack and/or rotating food can help. However, the...
• What are good vegan foods
• The wonderful book "Cookwise" by Shirley O. Corriher has some wonderful pie...
• I have a question about step 1 on the recipe "Sephardic Megedarra with...
• I want to make some chicken wings for an evening picnic, but they will be...
• Hullo! I often make puree'd vegetable soups (squash, sweet potato, etc.) and...
• I'm having a dinner party and one possible appetizer is a shrimp rolled in a...
• We made strawberry preserves as instructed, adding the pectin and sugar as...
• I'm living in a furnished rental and I think I've ruined the landlord's...
• What is Haiga rice