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• preparing the Strawberry Balsamic and Olive Oil Breakfast Cake
• What software do you use to organize all your recipes? I really need...
• I am making butternut squash apple soup so something that will pair well with...
• Why my cinnamon quick bread doesn't rise up? :'( ½ cup butter, softened (1...
• I'm making one of the cook-off chili recipes that calls for powdered Ancho...
• I have a few pounds of shredded beef leftover from making a beef stock and...
• how do I make the perfect meringue?
• I've just made a batch of Polvorones (similar to or = to Mex Wedding Cakes)...
• My friends have a high bar for silliness and deliciousness so I'm turning to...
• Against my better judgement, I've been roped into making meringues today. It...
• Every year I make pies for my neighbors for Thanksgiving, this year I am...
• Our long awaited kitchen remodel had finally begun. I've always planned on...
• I'm looking for a recipe that I can prepare and reheat, or half prepare and...
• Do you have to beat eggs before you scramble them?
• Hello all, someone has given me a tub of Dashi Miso. I have no idea what to do...
• How much sugar goes into the cake? In the Genius Recipe book it asks for 1cup,...
• How many cups does a large head of cabbage yield (before cooking)?
• I have a packaged brownie mix that asks for "vegetable oil" Can I use Canola...
• What is the best thing to eat with pickles, and what is the best food with...
• Okay, I know that real, fried "fries" are impossible to beat. I don't have a...
• Where can I buy Mamey fruit
• I'm planning to bake a cake for a friend who is not vegan, but who can't eat...
• Seedy sourdough? Oatmeal honey? What is it?!
• Im making chicken in a balsamic, olive oil, fresh herb marinade for passover....
• I made and froze single-serving calzones a few months ago, and I want to have...
• Made a custard for banana cream pie and it is lumpy. How to fix? Is it ruined?
• I just made a batch of peanut butter thumbprints but haven't added the jam...
• I have a question about the recipe "Tofu "Egg" Salad" from nannydeb.
• I can't win with muffins! I always want to make them healthy by omitting oil...
• Are the cornichons listed the pickled variety or fresh cornichon cucumbers?
• I have a question about the ingredient "Plum Butter" on the recipe "Plum Dijon...
• made pickled green bean 2 weeks ago.i sterelize my jar and wash the bean but...
• Never made this recipe before, but have an extended vacation so am honing my...
• I tried a small amount of the custard in my key lime pie and it is wayyyy too...
• We have some adults who abstain from alcohol and teenagers too who would like...
• I have two types of squash from the CSA and want to make soup. Should I roast...
• I've been looking at culinary tours in Umbria and Tuscany and the prices take...
• I left the cheese open and its not soft anymore. Do I leave it out to soften?...
• How much frozen fenugreek is equivalent to one bunch, fresh? I'm planning to...
• I am following the recipe for Homemade Bagel by Kenzi WIlbur and Step 7 reads...
• thinking of buying a 36" range top and would love to hear your thoughts on 6...
• Can I use evaporated milk and heavy cream for 2lbs worth of mac n cheese?
• My mom had a recipe that u could use bisquick instead of all purpose flour to...
• I approached a great cafe asking for any kind of work that could progress into...
• Any idea where I can buy them? I cant find them anywhere!
• I have about 5 or 6 cups or mint leaves and 2 or 3 cups of cilantro. I would...
• I made Madzoon, the Armenian yogurt. There is a lot of liquid in the big bowl...
• What can I substitue for Thai dried chili in curry pste
• do i use 1 cup of sugar in cake and 1/2 cup in glaze?
• i'm trying to make a pot pie where the instructions say to put the veggies in...
• Has anyone used Pine Cone Syrup in food recipes? #pineconesyrup @Food52Hotline
• Actually, I have 2 questions: 1. How would the baking be modified if I wanted...
• Just out of curiosity - I just read the F52 article "10 Tips from One Week as...
• Strawbery rhubarb crumble in ramekins
• Perhaps the year 2012, the end of the Mayan calendar, will mean the lifting of...
• I'm baking them at 450°F in a hot cast iron muffin pan (tried both oil and...
• Seriously, I know I have better things to do than pick tiny shreds of ginger...
• Emiko recently wrote an article entitled In Italy, "Pasta" Can Mean Hundreds...
• I'm making cake for about 55 people next week. I'd like to use this chocolate...
• I'll be boiling and seasoning some for a Korean side dish and making a soup as...
• And I need them to be fully cooked in 2 hrs. chickens are on the top rack pork...
• I have three long days at the fall fair next week. I love every moment of it,...
• Someone told me you shouldn't store potatoes next to onions, is this true?...
• Why is it ok to eat cooked eggs in cake batter or any number of desert dishes...
• I absolutely loved the sauce for the tacos. The pork shoulder was delicious...
• Does anyone have a preferred recipe for a red onion or shallot...
• I love sesame tofu. My kids love sesame tofu. But I swear, if I serve sesame...
• There was a big bin of wrinkly, dry, almost jujube-looking little orbs at a...
• Trying to plan an heirloom recipe thanksgiving. Need to procure pickled...
• Evil IT Bug is keeping me from entering the contest. When I click on the "Add...
• I have a question about the recipe "Jim Lahey's No-Knead Pizza Dough" from...
• I want to work my way through the Jeff Hertzberg/Zoe Francois book, but my...
• i need a recipe for boneless skinless chicken thighs. to serve with mashed...
• When I press my thumb into the ball of cookie dough it cracks around the edges...
• The recipe doesn't mention any yeast but Merrill S. mentions yeast in the...
• As a relative newbie here, I have tons of recipes that need to be uploaded to...
• Hi do you know how to make traditional pie and mash with liquor?? Thanks
• I have a question about the recipe "Chicken Meatballs with Tomato-Balsamic...
• best way to go?
• Want to experience few home cooking classes in USA
• Any ideas/recipe for these 2 ingredients that do not involve pasta, a tomato...
• How long do you cook basmati brown rice
• I'm making one for Christmas Day, but today is Monday and Christmas is Sunday....
• Help! A chutney I made and canned in August now has, after maturing these...
• I am trying to to decide on a cooking magazine to subscribe to. Any opinions...
• has anyone ever made a matzo pie crust before? i'm thinking of a graham...
• could you assemble this ahead and cook later?
• I made the custard base in the morning, and stuck it in the fridge. (Dorie...
• I have a question about the ingredient "creamy peanut butter (I use Jif - do...
• Something that lasts longer ...2 months minimum. On which I can paint...
• FYI - Amazon is having a lightning deal for this book. $11.90 Only 10 minutes...
• My son has many allergies and I need to send a challah to school. I want to...
• I'm making the Lemon Pot Roast from In the Kitchen w/ a Good Appetite for our...
• new contest?
• My husband made jello with my daughter, he added some fruit and it hasn't set...
• What is the "reaction" I'm trying to avoid when instructed to use a...
• Recipe calls for potato flour. Any substitutes?
• Planning on making for NY Eve and would like to prep as much in advance as...
• I just read that if fresh produce sits on the shelf for two to three days it...
• My work is having a picnic and there is a dessert contest. Right now forecasts...
• We'll be out during the day so I'll make the ragu in advance and then heat it...
• I'm doing some research on sharpening knives and wanted to get the input of...
• Cajun cornbread dressing--can either prepare and refrigerate and add eggs and...
• and boiled it to the jelly state and I got quince syrup. What did I do wrong?...
• Hi just wondering if anyone can help me. Made a batch of Italian meringue as I...
• If I make fresh pasta, how long do I cook it in boiling water to al dente?
• I loved to bake squash for my baby but he has reached the stage were he wants...
• Hello! Is it possible to make polenta (a couple hours) ahead of time and...
• for example, listing the amount of butter or any ingredient I need, how hot...
• I'm trying to see if it is worth the cost. It comes with a mezzaluna
• I have cracked the code for posting a recipe, but I seem to have magically...
• The recipe that I used calls for baking powder and baking soda, so the dough...
• On my end, the content is no longer centered/feels pushed much too far to the...
• My favorite Lebanese restaurant has products that they sell retail through a...
• What can I do with this gorgeous seafood mousse? How else can I cook it? In...
• bread, or a.p. flour ? cinnamon roll emergency, !!!!!!!!!!!!!!!!!!!!!!!!!!!!!
• I'm making chicken curry and the recipe calls for ginger powder and I thought...
• Does anyone have any websites/books/resources for learning to cook ahead of...
• We are thinking open faced pork sandwiches for the main part of the dish. Need...
• I'm severely lactose intolerant to cows milk and tried using almond milk for...
• ( smoothies - blender-making ) -- be creative!! best smoothie-like meal or...
• I recently made some bar cookies and let them cool in their pan. They ended...
• Making this rice pudding recipe -...
• I have a freezer with many bags of frozen tilapia, flounder and cod filets. If...
• Have you heard about using gelatin to stabilize croquettes (to be deep fried)?...
• Why is kiwi fuzzy?
• For those of you who've been down this road, what works? What doesn't? I'm...
• No directions were given. How long, at what temp until what candy stage do I...
• i bought a tube of harissa and used just a little bit. now how do i store...
• Why would I choose one over the other? Please explain the difference[s] in...
• I am throwing a birthday party that is all about bubbles (champagne, cava,...
• I am making a Chinese-style steamed bun and the dough is on its first rise...
• I wanna make an apple pie can you tell me a easy way?
• This Friday is the anniversary of the Hindenburg disaster (1937) and a friend...
• I am newly addicted to foodpickle
• when an egg white is whipped (say for making macarons) how many cups does it...
• I made the New York Times Creamy Mac and Cheese recipe and the sauce curdled....
• Does it make any difference if I run my garlic through a press instead of...
• II have been salivating over the idea of this since I read that foodpickle...
• Will I wish I'd gone for the larger one? I never make more than two loaves of...
• How many days in advance can you peel potatoes for mashed potatoes
• I normally purchase dried black beans from the bulk bin at my coop so I am...
• I found limaquats on sale at the store, got a little bucket of them and ponder...
• I'm going through food processor withdrawal. Any word on when replacement...
• I just received my first pressure cooker as a gift. I know I can make beans...
• baking-preventing raised top pie crusts
• What are preserved lemons supposed to taste like? I made a batch 3 weeks...
• I design custom cookies that are hand decorated. Occassionally a day after the...
• This past Sunday I found blackberries on sale for a buck a pint. I bought 8. I...
• I have an already cooked ham for tonight (14 lbs). The instructions say to...
• Hello all, I'm working on a raspberry pie recipe, and today was the first...
• Does anyone know of a healthy crock pot???
• I have people coming to dinner tonight and need to know how to rescue the crab...
• I wanted to make brownies but I don't have any flour or chocolate in the...
• I'm here with our good friend on our Thanksgiving Palooza,and she has a...
• Any ideas for using up a can of sweetened condemsed milk, , aside from dulche...
• Please don't tell my grandma, but her spaetzle recipe's giving me a...
• Any beer experts out there? I have a brisket recipe that calls for Belgian...
• as the title says
• I made genoise sponge for Christmas. It looked perfect in the oven but when it...
• What is meant by "fresh ham" in this recipe? If you go to the butcher and ask...
• Quiche
• I was on vacation in Italy at a cooking school. We were taught to make hand...
• how many eggs for a sponge cake 3 or 4 please x
• I had incredible bread, apparently the Swiss Health Bread from a NYC bakery,...
• I have three 2lb or so lamb roasts. I've put them in to defrost yesterday AM...
• I'm expecting company tomorrow and wish to serve it hot, sparing prepping...
• No question here just a tip for making meatballs. I mix up my ingredients and...
• How long can I keep pastry cream in the fridge before using?
• Anybody have a clever way to use up 5 egg yolks? I'm using the whites in a...
• I don't have a Dutch oven so I would like to know what should I use to braise...
• I have a question about the ingredient "• 5 spring onions, white and green...
• I have a question about the ingredient "Wondra Flour" on the recipe "KFC:...
• is it too early to cook my stuffing and candied sweet potatoes for Thursday?...
• My wife is a fish and meat specialist for...
• I just acquired some particularly oxidized (and in some cases, rusted) old...
• When making pumpkin puree for baked goods (esp bread) is there a difference of...
• I was looking at various tantalizing Thai desserts tonight, and I came across...
• I have a question about step 1 on the recipe "Smoky Fried Chickpeas" from...
• I need to bring some thing sweet to work and it has to incluede lemons
• We like all kinds of bread but after living in the UK the past year, American...
• I want to give this as a gift in a mason jar. How long will it last in the...
• So I have at last entered the exalted ranks of cooks who have dared the...
• So I bought a jar of cornichons at trader joes, sort of on impulse. I've had...
• Is butter specific to all bread mixes?
• What's the best way to remove seeds from jack o lantern guts?
• I recently found an amazing gluten free flour recipe from another blog I like....
• With grilling season in full swing, I've been cooking a lot of flank steak. A...
• I cooked a “no need to thaw” 6.3 lb bonein frozen turkey breast in a cooking...
• What are some ways you use tomato jam? I definitely want to try this recipe!
• I have been looking into expanding my Staub collection, and wondering if...
• I have a question about step 1 on the recipe "Green Beans with Apricots and...
• How can I get my home-roasted chickpeas to be as crunchy as those you purchase...
• I'm joining some friends for Thanksgiving, and despite all my protesting and...
• Conducting a little poll here: What are your favorite Italian cookbooks?
• We just adopted a rescue puppy last night and he needs a name! He's white with...
• I'm making an Indian lamb curry, and I'm looking for something fresh, light,...
• I pulled my turkey out of the oven to check it and it was already at...