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• I will be in Providence Rhode Island for a whole week! I went on Chowhound.com...
• I'm attempting a nectarine/jalapeno jam tonight without pectin. No recipe to...
• Is everything OK?
• I have my grandmother's recipe for cake doughnuts. I would like to bake them...
• The dinner party is for 10 people. I'm the vegan, therefore need a fool proof...
• Many beurre blanc recipes call for adding between 1/2 and 1 tsp of lemon juice...
• After bringing it to a boil, could I move it to a slow-cooker for the long...
• Richo is the brand. Squid cured with surimi,chili, sugar, S&P,flour. The flat...
• Hi, I've been wanting to make sticky buns, so I decided to try tonight, I have...
• A while back I posted about ideas to round out my students brunch. Well, the...
• A bowl of Red and the Meatball recipe featured I have been all over these...
• I'm a young foodie and just want to know the best tips that more experienced...
• Seems like a silly question, but when a recipe calls for ice water, does that...
• Many recipes call for egg whites, but then I have egg yolks sitting in the...
• A cherry tart recipe calls for Kirsch (cherry eau-de-vie). Can cherry heering...
• I really want to try my hand at making my own corn tortillas. From what I've...
• I got a bag of Trader Joe's Sprouted Rice, which is a blend of sprouted brown...
• More advanced than foodnetwork, I'm interested in advanced and ethnic food
• I have a question about the recipe "Olive-Oil-Poached Swordfish and Tomatoes...
• How do I search for users? Is this function still available? I hope so.
• I swear I posted this earlier today, but I don't see it, so here goes again:...
• i cooked a whole lot of mung beans yesterday. Now I'm hoping to get your ideas...
• If I were to oven-dry my tomatoes and pack them in olive oil, would I need to...
• I have white chips instead of baking chocolate bars and would like to use them...
• Piglet 2018 seems to have stalled out, or I am looking in the wrong place for...
• I have a question about step 3 on the recipe "Griddled Polenta Cakes with...
• Flaky, multiple layers
• I'm planning to try out Melissa Clark's (counterfeit/inauthentic/call it what...
• Hi, I am curious if I can use my Le Creuset Goose Pot (which will hold an...
• Hi -- My go-to short rib recipes (and most of my braising recipes in general)...
• We are entertaining our vegan friends this weekend. I'm in a panic as to what...
• I want to serve poached salmon for a dinner party. Since I will also have...
• We love love love the Bacon Jam from Kayb! I think this would make fantastic...
• Can I line the tart pan with aluminum foil instead of parchment paper?
• 4 cans of Campbell's chunky chile
• I just harvested some Portabella's and would like to make use of the stems....
• I'm afraid this is going to turn out to be a disaster first time I've tried...
• I volunteer at a local food pantry and with a group that gleans excess fruits...
• Dear Food Nerds/Friends, I'm helping a friend put together a post-war menu...
• It's a foodnetwork recipe for Tuscan Turkey Roulade. I debone the creature,...
• @ruhlman @Food52 @Food52Hotline Is heckling allowed? https://t.co/l6AfPSmtan
• 2 hour time limit
• How would you make this using frozen spinach in the filling? Thank you! ;o)
• Is it ok to refrigerate a Swiss meringue buttercream frosting overnight? Any...
• I am steaming whole artichokes for dinner tonight and wanted to make extras...
• I have a question about the ingredient "blanched almonds" on the recipe "Meyer...
• I have a question about the ingredient "sriracha (either purchased or...
• Can I make haystacks in the crockpot layering peanuts then morsels?
• Looking for good spices to my blueberry pie. Not brand of spice, but spice...
• I'm having 9 for Christmas Day dinner steaks. I'd love to make a sauce the day...
• It looks and smells amazing, but I'm not sure what to do with it. Should I...
• is there actually a significant difference between white bread and whole wheat...
• I usually put out a mix of sweet and savory dishes including some fruit scones...
• does anyone have a good vegetarian dashi recipe? or cook's notes on making...
• I'm trying to make crumpets soon...
• A new bag of raw cocao nibs smells like vinegar. Has it gone bad? Can I use...
• High altitude adjustments
• I put too much pepper flakes in the dish I was making and it turn out too...
• I have acquired a crock pot. I have read that slow cooking destroys the...
• I have been making croissants for my very small business almost every week for...
• What has happened to the July contest: Your Best Recipe Inspired By Somewhere...
• I am trying to cook a turkey,and they say put the turkey in a removable rival...
• Basic question I know: will roast chunks of sweet potatoes in the oven. How...
• I made a chowder w/ unhomogenized milk and it boiled. Now it's clumpy. Can I...
• I anticipate having leftover homemade gnudi. Can I reheat it? If so, what's...
• I just got some nice organic fillo dough and am having trouble deciding what...
• I'm hosting a bridal dinner (we all work retail so a bachelorette brunch...
• In step 4, do I add all the butter at once, reserving some to spoon in as...
• This recipe lists eggs in Oz. Are they fluid or weight ounces? I am...
• Layout is important to me, but the most important factor is being able to put...
• How could you make these lemon sugar cookies? What should you add?
• Specifically, the Whole Foods 365 organic powdered sugar... I heard it was...
• I have a question about the ingredient "ginger" on the recipe "Meta Given's...
• I seem to grate and microplane myself all the time. It hurts. Is there some...
• I am a strict vegetarian.i don't cook eggs. If you could suggest me a black...
• Does anyone have a neat trick to sift dry ingredients without a sifter or a...
• I put a very large pork roast in my crock pot yesterday morning at 9:30 am....
• Ideas for arugula as a side dish to a chicken tagine. I have a lot of arugula...
• I had this in an Italian restaurant and they had a great roasted flavor but...
• is it better to brine or to inject the turkey? do i have to thaw the turkey...
• A white bread should be baked at 210°C from start to end or it should be baked...
• Can this recipe be made ahead and frozen? Thank you.
• How do u make a soufflé rise up with a flat top?
• I know that pans coated with nonstick materials are unsafe if scratched, but...
• Before I make a whole batch of buttercream and realize what it actually is,...
• I love this recipe and have made it a handful of times, already. my husband...
• I have a question about step 6 on the recipe "Louisa's Cake" from SML Office....
• I have a 22lb turkey, which has been in the oven for about 2 hours. I just...
• I have a question about step 1 on the recipe "Aunt Mariah's Lemon Sponge Cups"...
• This has been the topic of discussion for a week now and with it making a...
• I have a question about the recipe "Potato Salad with Arugula and Dijon...
• For some reason my beef roasts always turn out dry and tough, but never my...
• For all those who love math or pastry or both, how will you mark this day? I...
• Made it many times but today one time I get thick Carmel and the next it boils...
• do you have a recipe for Bombay Aloo ? Thats Bombay potatoes, right ?
• The Friend and I are spending a long weekend in Bangkok. Restaurant and...
• Really into house made matzo. Have been "cheating" with King Arthur...
• This recipe was polenta poured over mozzarella and greens with butter on top....
• Coming up Jan 25. What do you love that is Scottish-linked (ingredient,...
• Haven't used this pan size before and was just going to carry on with business...
• Coconut shrimp, what kind of coconut do you use? and do you know if fresh...
• What ever happened to Salmon Mousse? When I was growing-up my father made the...
• I am mixing the batter for Chocolate Ginger Cookies. There is no salt in the...
• I AM A MALE HOW COOKS AND I HAVE NEVER COOKED CABBAGE OR CORNED BEEF CAN YOU...
• I loaned the book to my friend who is out of town and want to make this tasty...
• I love making quick breads and most of the time I have no problems. Its just...
• I'm curious: What are the family recipes that you (or your family members) are...
• when and where can one purchase le creuset cookware at sale prices? does...
• hi, I have some chicken breast, chopped veg (stir fry bag), lime, chilli,...
• I was going to make a crabmeat casserole that involved butter and sherry...
• I was just curious as to what everyone is making for superbowl? Something...
• Gee, I read some rather nasty comments on here today regarding a popular...
• I'm gifting a pound cake to a friend tomorrow (who is an airplane ride away)....
• I volunteered to make the green eggs part of the green eggs celebration for my...
• I'm making banana bread but the loaf pan I have is smaller than normal. Can I...
• Has anyone ever made a ginger salt? I was thinking of making a few flavored...
• Tomato based gravy for brisket is too salty.
• Best way to store each of these in the fridge? I buy both fresh (not...
• I have a question about step 8 on the recipe "Sunday Pork Ragu" from...
• I messed up big time and forgot to soak BEP overnight for a meal that needs to...
• I made gingerbread cookie dough last week but didn't have time to use it all....
• Statistics are consistently showing a steady increase in the diabetics among...
• I'd love some new ideas for how to use my panini press other than making...
• I have about a cup and a half left over.
• Can I substitute dried whole yellow peas for split ones on a yellow pea soup...
• Hi food52ers! I just moved into a new apartment and I'm figuring out my...
• I have a few cups of leftover cider that is going to start fermenting soon....
• I don't have a convection oven... could this be part of the problem? And yes,...
• Does anyone have a source (preferably online ) for decorative canning and...
• can i make this recipe without canning it? how about freezing in...
• Making a rum cake fro my friends birthday. Money is a little tight and I...
• I'm looking for some great recipes to use coconut oil to make cookies, bars,...
• Is this cake too dense to be baked in a loaf pan? (8x4) How would baking...
• Looking for a recipe for "Crockpot candy", basically just chocolate peanut...
• Your vegan/vegetarian recipes are the closest but still I would like to know...
• received a couple pounds of garden tomatoes. Any ideas?
• I have some brown and white beans . I'm not sure how to cook it over a stove...
• Help!
• This is a recipe handed down from my grandmother that everyone loves. When...
• A&M's notes for this recipe say it doesn't reheat well. My own family recipe,...
• What temperature and for how long would be the best for roasting these? I did...
• I'm going to be working in Geneva (Switzerland, not NY) for about three months...
• Not. Used. To. Measuring. Things. With. 'Cups'
• How do you prevent your butter from picking up a "refrigerator taste?" It does...
• I have some bones from a boneless leg of lamb that i would like to do...
• We'll be staying 3 night at a vacation cabin in the mountains next weekend....
• Does anyone have any experience brining a boneless turkey breast? I have...
• ''Is kuskus the tiny semolina grain we call couscous, or is it a spice'' ? it...
• I NEED A RECIPE FOR TOMATO AND COURGETTE SOUP
• Can the dough be made ahead of time? Thanks!
• I think I finally [finally!] got some sourdough starter .... well, started! My...
• The yeast I remember was in small cube in the refrigerated section of the...
• I have a goat cheese spread made with pumpkin, honey and nutmeg (I think)....
• @Foodpickle Will I ruin my non stick pan for omelettes if I cook fish in it?
• The seasoning is so delicious but I want to make it without the MSG but when I...
• I am making mini pumpkin cakes, which is the first recipe when you look it up,...
• Hi gang, I have been a cook for years on offshore oilrigs around the world....
• ...or to serve it at room temperature?Our Brasilian Thanksgiving has become a...
• What's the wax/plastic aspect of butcher paper made from? Has anyone...
• Should I pay attention to the expiry date on my jar of molasses or just hope...
• What are your favorites? Bonus of they can be made ahead.
• I am working on some variations on a recipe i developed, and i think i...
• Since I'm a newcomer, can somebody explain a little bit more about the...
• I have a question about the ingredient "peach nectar" on the recipe "D.U.M.P....
• pie, oven temp
• I just purchased a 12" stainless All-Clad d5 skillet (which I am very happy...
• I am trying to make a breakfast pudding / porridge inspired by sooji halwa....
• Spices?
• Any good diabetic recipes?
• What is a tag?
• How long can you keep open half/half?
• I've given up on this batch for meringues. They were from a box, and now i'm...
• In the Food52 shop, they have Staub essential French Oven's and Staub...
• Back before the redesign, the Food52 shop had a link to a silver, pomegranate...
• This was in a grain bowl recipe I enjoyed and am wondering how to get it.
• Hi everyone I amde pizza dough last night and set it to rise but it looking a...
• cooking ware
• I'm making a weeknight, CA-wine-country-themed dinner for 6. I was wondering...
• As in the counterpoint to a spirit or hard liquor
• What would you cook for him? Butter is okay in the context of cooking and a...
• In any food label there is carb section, with total carb, fiber and sugar....
• I question the idea of having appliances connected to the internet. Do you...
• Why does my simple syrup crystalize over time? I boil 1:1 cane sugar to water,...
• It seems the Piglet should be upon us, or the Community Picks portion anyhow,...
• Last night I made the original version of Toll House cookie dough. You make...
• If I melted 2 sticks of butter for a cookie recipe, then got diverted from...
• I have laid the lamb shoulders in cooking bags. The oven is pretty full so I'm...
• I have two loaves: one brick oven, so kind of crusty, brown, harder on top....
• i bake it at 400F for 25 minutes, it is a homeade puff pastry and it always...
• Dessert ideas?
• I have a question about the ingredient "½ teaspoon ground mace" on the recipe...
• I work from 1-8:00 pm and like to have dinner as soon as I get home. I am...
• Oh WOW is it ever hot today. Good thing I have this icecream maker in my...
• Anyone have any ideas on what to do with a dozen quail eggs?
• We're French press(es) for a small group. I used to keep a couple of electric...
• Yesterday I was reading the 'annual' Food Trends and Prediction article...
• I'm starting a recipe that calls for cookie butter and I have no idea what it...
• I have new ovens and I was told the temperature can be 10-15 degrees off and...
• Anyone know of a high quality apple cider vinegar brand? I typically purchase...
• I'm not fond of Kong Yen from Taiwan but it seems to have the least amount...