Sitemap / Hotline Questions

• Every time I use my pressure cooker I have to tighten the screws on the pot...
• i received a solid block of maple sugar (!!!) as a gift—what should i do with...
• I made this soup many years ago from a recipe found in a magazine but lost...
• The recipe is from the NY Times and simple has reconstituted dried peppers,...
• I believe that it is more of a snack, but I would love to make it for dinner!...
• I added some left over marinara sauce before cooking because I thought I...
• Whenever I make a pumpkin pie the crust and top seem to brown up before the...
• I have a lot of frozen bananas and want to make banana bread and plan on...
• I have been making yogurt for my kids and adding lemon curd after it is done....
• My own idea for adding two additional ingredients to my turkey tetrazzini:...
• I know nothing and I am pressed for time. Oh and I am in PA which has limits...
• Yeast
• Any leads on where I could get a meat pounder like Amanda's? I'd love to get...
• I bought a bottle of Blackstrap Molasses. According to what I have searched on...
• Why isn't my puff pastry rising properly?
• How many types of peppers are there, what's the hottest one, and doe the...
• i am seeking the most "classic" baking cookbook for a gift - is there an...
• about the apple cake, don't have a tube pan, what else can I use?
• Is there a formal difference between a barbecue sauce and a marinade?...
• i'm making a cornbread stuffing for thursday and made the cornbread tonight so...
• I've tried to make brown rice in a rice cooker for the past few times now but...
• I have a royal frosting recipe calling for uncooked raw eggwhites? Is this...
• I'm looking to spice up my weeknight cooking rotation by cooking my way...
• does anyone know any store in the uk that stocks Don Simon sangria?
• I purchased quite a few pluots at the store this weekend and just tried one-...
• I have some lean diced steak, onions, carrots, swede and parsnips how should I...
• I have a lot of leftover ricotta and would like to try to make something...
• Can I toast my own sesame oil from plain sesame oil?
• I'm planning on making caramels in the next few days so I can send some along...
• Tell us about one of your favorite pies you made from Art of the Pie this...
• What is your method? My Kitchen Aid meat grinder attachment, for the most...
• Hi! Please help! I'm in the middle of making the Food52 cookie truck Chewy...
• I bought beef round for a recipe the other day and have nearly a pound...
• Cooking first turkey (kosher about 17lbs). None of the recipes say to use an...
• Semi-non-traditional stuffing ideas??? I LOVE stuffings. If I had my way at...
• My recipe says to refrigerate biscotti dough 30 minutes before the first...
• My hubbard squash plant went into a frenzy this month and produced at least a...
• I am making seafood gumbo today; can I substitute almond flour for wheat...
• We are travelling to Boston for the first time, and I wanted to eat my way for...
• What is a good recipe for Bernie's sauce
• I whipped a gallon of cream for a party, and half (about 3 quarts whipped) is...
• I need at add 1.5 tsp cider vinegar to a pie crust and just realized I don't...
• Can I cut up turnip today to be cooked tomorrow?
• Coconut flower
• I'm making Dan's braised short ribs but I need to make about 7 lbs and I only...
• I made americas test kitchen foolproof pie crust. It was delicious. Made their...
• a tribute from home cooks the world over with part of the sale proceeds...
• Hello dolly bars
• I'm thinking of using Molly Wizenberg's whole wheat choc chip cookie recipe...
• I always follow the recipes on the chocolate chip bag, but some how my cookies...
• What are good ways to use sunchokes?
• The northeast is expect a big storm, incase you didn't hear!!! I typically use...
• I went with a friend to a Yemeni restaurant for lunch. I had 2 white kidney...
• What can I substitute for taro root?
• I have a question about the ingredient "3/4 cup (180 grams) crème fraiche" on...
• I am usually in the admiring camp when it comes to (well designed) cookbooks,...
• Does a scalloped potato dish have to be baked right after it is assembled or...
• What is better nutella or almond butter?
• I'm referring to this: http://food52.com/provisions/product Thank you. ;o)
• I picked up a gorgeous 3 pound top round sirloin roast from a local buffalo...
• Hi, I'm wondering if anyone could offer advice about using alternative flours...
• How do you cook an omelet?
• I'm pregnant and while I can live without alcohol and as much caffeine as I...
• The sweet old man up the road brought me a huge zucchini. I'm afraid because...
• my wedding registry isn't coming up when i put my name into the search bar. i...
• It's a gluten free pie crust from Bon Appetit. You blitz the ingredients in...
• So much liquid and fat renders off from the belly, it seems a shame to toss it...
• What are your thoughts on using powdered buttermilk vs clabbered milk (whole...
• My cousin has asked me to recommend a chef's knife--for general use. She has...
• I made http://www.myrecipes.com/recipe/lemon-squares-1 about two days ago - my...
• I am interested in the silicone sheets, but they are advertized as only for...
• Want to avoid a soggy bottom, but also want to be able to crimp it nicely....
• My really good friend is fixing to have her first baby and I want to provide...
• Here's something I came across today that might be a good idea for those here...
• Do you have sha sha cookies?
• I have a huge amount of poblano peppers in my garden. In the past I have hung...
• Is it possible to put the pulldown on the lower right of the hotline answers...
• Why should a boiling liquid never be added to a hot roux
• Need salt butter for a baking recipe but bought unsalted out of habit. How...
• Mrs. Flipsie was a lovely woman from Oostburg, Wisconsin and her boiled...
• Can black rice vinegar be substituted for brown rice vinegar in recipes? Also,...
• i was all set to get myself a baking stone when I came across David Lebovitz's...
• I need to go buy a leg of lamb for our Christmas dinner, but I don't know how...
• I'm in love with the one-ingredient ice cream,but...(there's always a...
• As I was buying a couple bags of marshmallows at the store yesterday, a friend...
• Our house is too small for the clan but I am head cook, so I will be happily...
• A friend just returned from Australia, and gave me bottles of dried lemon...
• What can you do with raw pumpkin seeds? Can they be eaten as is?
• My cupcake recipe calls for a 1/2 cup sour cream. Does substituting the sour...
• Or what if I incorporated it into a yeast bread? It is a very mild (boring)...
• What is a substitute?
• I'm new to your site. Do you have any suggestions for making your recipes...
• Hubby allergic!
• Does anyone have any tricks to dividing dough? Whenever I make bread and...
• I have both and would like to add it with roasted figs, but which one?
• Together, the multiple species of Pacific rock cod make up a California iconic...
• I am making a "Robust Beet Salad".
• I have never been a great tomato grower, but apparently something sparked this...
• I used to be terrified of pressure cookers despite my dad's endorsements and...
• I tried to make the Canneles with copper molds. I must have overcooked them...
• Thanks to this hotline, I realized why my marinade was so horrible--rancid...
• Every month we have a themed potluck at work- I pushed hard for tapas because...
• I know I can just make it ahead, chill and reheat. But really it is so lovely...
• Although the temperatures could be the same isn't their a difference?
• Can I cut and pound out beef carpaccio ahead of a dinner? A hour or two? I'm...
• I cooked a three-pound rib-eye roast last night and left it on the counter to...
• I have a sweet and sour recipe where the chicken pieces are coated with...
• I am making refried beans with dried pinto beans from the awesome new Whole...
• I have a question about the ingredient "Chipolte pepper in adobe sauce" on the...
• I bought an electric roaster and want to cook a stuffed turkey of...
• how long can ghee last in the fridge? mine is quite old but smells fine....
• I'm trying to recreate a recipe for a sandwich that had a peeled and gently...
• I just made a Lobster/Shrimp Mac and Cheese. Though I was apprehensive I used...
• I have a question about the recipe "Short Rib Ragu" from Minimally Invasive.
• I'm making Bon appetit's chipotle cranberry sauce...
• My baking powder is "best if used by Mar 2006" and who know when the...
• How do I get my biscuits to be fluffy like I see in magazine pics? I've...
• Just wanted to see if anyone had personally tried some recipes
• Once upon a time there was a cook in Seattle who fell in love with dymnyno's...
• Hi everyone, I'm grilling Tri-Tip beef for the first time and can't tell...
• My mom bought 2 lbs of imported ham - lunch meat. In the past I have made ham...
• My husband bought me this cookbook after we ate a truly amazing meal at the...
• For example, Saltimbocca: The name of this famous Italian recipe literally...
• I love the crunchy, milk-requiring texture of Dad's brand oatmeal cookies. All...
• We have on steak in the fridge that I could cut up into cubes if need be. I'm...
• We are having an Israeli Cous Cous salad at the wedding and am wondering how...
• I have a beatiful bag of mushrooms (oyster, crimini, shitake, wood ear etc)...
• Looking for a great lunch spot in San Francisco? Great local food , doesn't...
• I don't have a cooling rack that fits in the roasting rack. Will it be ok...
• I want to make a recipe that is essentially lemon bars (it's from the Smitten...
• A friend sent me his Aunt Anna's chocolate cake recipe and would love for me...
• Trying to find authentic recipes for Chinese Street Food. How can I make this...
• smooth sorbet secrets
• Neglected to ask if you find a difference between glass or metal pie...
• I love turtle candy
• My lodge made a stuffed turkey dinner with green beans & bacon & mash potatoes...
• The rice flour is being used in spinach pancakes and supposed to give it...
• the spread of Neuchaftel cheese, chicken breast,and vegies in a thin type of...
• Anyone ever made Vlaai van Aalst? I've been searching for a recipe that I can...
• Has anyone out there had experience making goat cheese? The new supermarket...
• My friend is requesting this. She has a mango apricot sauce once. I know of an...
• I'm planning my sister's bachelorette party and looking for menu ideas for the...
• I have used sugar substitutes in cookies and breads but they cause such...
• I'm dying to try to make a cubano sandwich, but i want to use the ribs that...
• I just opened a new bag of white flour and there are blue streaks on the...
• I think there is too much tomato paste and the recipe called for lemon and it...
• I have a Dutch oven full of cranberry sauce (6 bags of cranberries in a spiced...
• I have a question about step 5 on the Braised Pork w/root veggies from Tom...
• It's Monday, right? How are we supposed to know that if Jenny if isn't in the...
• I'm using a 16oz bag of marshmallows. It calls for a 10oz bag. How many cups...
• I bought a jar of coconut oil about six months ago. I've used it for baking...
• any tips on removing the smell of burnt popcorn in your house, besides keeping...
• I have a bunch of left over quinoa. Has anyone ever made "fried rice" out of...
• i already peeled it and put it in saltwater but now need to go out of town,...
• Stuffed venison and rolled into a log using caul fat, moo glue and plastic...
• Hey everyone, I'm looking for vegetarian recipes without added fat (no oil...
• What is a substitute for Farro
• Can I put my tart crust into a pie pan and use it? I was about to put it into...
• I took 2 quarts of frozen vegetable stock out of the freezer to defrost...
• I don't care if we 'should' use IE Explorer, or even a another web browser....
• How do I cook mortgage lifter beans?
• I'm making a cake for a friend that includes a mango filling; what kind of...
• I am supposed to cook quail and never done it. Looking for a great recipe and...
• The original recipe called for 1 lb.beans soaked overnight and simmered in 2...
• I grew purple tomatillos for the first time this year. Now there's lots of...
• We're having a surprise baby shower at work during our normal department...
• I am hosting an autumn-themed gender-neutral baby shower for a friend (we're...
• I'm looking to make a pie with a crust that has the flavor of coconut. I do...
• I followed the recipe exactly, too (which is rare for me). Do I just have a...
• Can anything be done about lacto-fermented sauerkraut that ends up tasting...
• Actually, I don't even own a whisk - I'm such a deprived cook. I'm either...
• I buy free range chickens from a local farm, frozen. They taste good enough:...
• So I cooked the brisket yesterday and refrigerated in the (tomato-based)...
• This morning I made a flavorful poaching liquid and poached 8 pieces of fresh...
• I've got a 5.75 lb bone-in leg of lamb. I want to do a simple roast, rubbing...
• I just finished making fermented strawberry vinegar and I'm looking for ways...
• We're in to week two of A New Way to Dinner and it's working like a charm. The...
• I'd like to get my brother some easy satisfying low carb dinners for the...
• Help
• How long can this sit before serving?
• Enjoy: the Washington Post's annual Peeps competition...
• Since we have a busy household with four children I am worried I won't have a...
• Making ricotta gnocchi for a gluten-free friend's birthday. Has anyone used...
• Do you put the bottom of the cake on top to frost or do you keep the bottom of...
• I have a standard baked bean recipe I like to use. Basically soaked and boiled...
• I had a recipe a long time ago, for a quiche without eggs - I believe it used...
• The Friend and I are headed for Islamabad for a year. He's lactose...
• What is a good entree involving bananas?
• I tried the recommended recipe for brioche...
• I seem to be in a rut with my pizza--does anyone have special seasonings they...
• I've tried grating fresh horseradish, but on its own it is little more than a...
• Can you freeze the extra dough?
• After reaching middle age completely unable to produce an edible pie crust, I...
• I don't have any espresso powder on hand for a brownie recipe. Would this...
• Anyone else celebrating National Peanut Butter Day? January 24 :) If so, how...
• can someone advise me how to get pizza crust thinner? i work the dough & it...
• i'm making the momofuku bo ssam recipe from the NYT cooking website and am...
• I also would like to follow a recipe that I found for a French roast, which...
• 18 kids & families from 4-7 pm. Please send ideas for easy fall appetizers to...