Sitemap / Hotline Questions

• Adding flavor? Getting chewy texture? saving time? About to attempt my very...
• I'm looking for rendered leaf lard, to use in cookies, pie crusts, tortillas,...
• I have been so enamored by copper pots since my grandma introduced me to...
• I have a question about step 3 on the recipe "Late Night Coffee Brined Chicken...
• I have a question about step 3 on the recipe "Spiced Cider Jellies" from...
• Other than soups and fries?
• I have a question about the ingredient "ras al hanout" on the recipe "Marak...
• I'm testing out a stuffing recipe before Thanksgiving and can't find any...
• I bought a package and am not sure what it is!
• It calls for 1/4 cup of light molasses and 1/4 cup of dark corn syrup, so I...
• What are some other good ways to use it? Thank you, everyone. ;o)
• Here is the recipe:...
• http://food52.com/recipes/13643_buttered_corn_and_noodles When I heated the...
• I have a question about step 5 on the recipe "Shrimp Biryani (Indian Shrimp...
• What can I substitute for the sweet vermouth? Can be alcohol.I just don't have...
• how long can prepared fritter batter sit before being fried? it's a wheat...
• why do many recipes for cooking beans say to skim foam off the top? what's in...
• what is a good substitute for bread flour?
• I'm making blackberry financiers for breakfast tomorrow and the recipe calls...
• I was the lucky editor who got to take home all the seaweed from this shoot:...
• I have a question about the ingredient "ras el hanout, see note above" on the...
• I have a pork loin roast in my freezer. I've searched for recipes and just...
• I have a recipe for Thai Coconut Chicken and another with lime. Both call for...
• Looking for delicious restaurants Breakfast Lunch & Dinner
• Deep in candy making for a local fundraiser (so large quantities) and the...
• Ok. I'm having one of those moments here. Where do I go to edit a recipe I...
• We roasted some butternut squash last night for a pasta dish, but now we have...
• Will be heading to a conference in San Diego this November and want to plan...
• I've tried baking with active dry yeast AND instant yeast. I follow all of the...
• My husband is a pescetarian, we live overseas, and I'm running out different...
• I have a question about the recipe "Griddled Polenta Cakes with Caramelized...
• i just got a kombucha scoby from a friend and want to start making my own. as...
• I want to make my own stuffing recipe and can figure out what garnishes to...
• I was disappointed to find that nobody (in Colorado at least) seemed to have...
• How to prepare anasazi beans.
• I'm trying to convert a 10-inch pie recipe to mini 3-inch pies. Anyone have...
• I'm looking to make preserved stem ginger in syrup, like Ginger People's...
• I'm thinking of re- working a family favorite dessert recipe for this weeks'...
• a friend told me that she puts an entire lemon in the blender and then freezes...
• Hello Pickle Pals! I bought a NINE POUND chicken at the farmer's market...
• Looking for ideas for the pits of cherries, apricots, peaches...
• I made pizza dough from this recipe:...
• Does vinegar have to be added to reduce botulism risk? Any ideas on chile to...
• Steamed a bunch of artichokes yesterday to eat over the next few days, came...
• At the Korean Grocery store yesterday, I found this packet with one moderate...
• I have a question about step 2 on the recipe "Quinoa with Butternut Squash and...
• I shred them with a julienne slicer, squeeze out as much moisture as I can,...
• I am a government employee with a lot of time on my hands looking for...
• I was looking to make the blitz puff pastry dough recipe from Erin McDowell...
• German chocolate cake is usually chocolate cake with a caramel filling laced...
• Small oven, 20 people. Need roast potatoes hot and crispy so can I serve...
• So many egg yolks! So overwhelmed by the possibilities, but zero inspiration!
• I'm trying to make chocolate covered cheesecake bites, and I thought I had...
• I'm having 14 people for Christmas dinner but will be out of town until...
• How do you bone a duck?
• hi foodpicklers, any suggestions on how to roast fava beans? Anyone tried it...
• A recipe for Shaker Spiced Apple Pudding here...
• I have a new love for breakfast: sabich. It seems like a pretty straight...
• I made a large recipe of tomato and meat sauce in my slowcooker. The edges...
• Does anyone have a good resource for recipes? I'll be living in New England...
• my pancake batter was ready but then i realized that i hadn't put oil in it so...
• I have a question about step 8 on the recipe "Paule Caillat's Brown Butter...
• I would like to sub frozen dark cherries for the frozen blackberries I usually...
• When I have tried versions in the past, the coating does not stick.
• Cast Iron Cookware. I have a cast iron skillet and a dutch oven. My...
• I started braising short ribs (to be served tomorrow night) that are supposed...
• Does anyone have a good recipe for Bran Muffins (with raisins)?
• My duck legs are about a pound each, twice the size of the ones suggested in...
• Seems like oldest would be last, but it seems like it's done by day? Often I...
• I make a pretty mean coconut cake that everyone loves because it is so moist....
• Milan, 2007. My husband and I visit the Christmas market in town and he...
• I made a soup with mushrooms, kale, garlic, hot peppers and lime. I want to...
• Curious how it keeps at room temperature, assuming 3 days shipping time.
• I’m making the Cocoa banana bread from Dining In. What is a good substitute...
• Should I double, do 1 1/2, or what for these recipes for Chrustmas dinner?...
• I'm thinking about Mark Bitman's creamy chicken liver pate
• How long can chicken stock be frozen? I put some in the freezer about 3 months...
• I've been on a hunt for some good insulated containers I can use for lunches....
• I have a butterflied leg of lamb in the freezer that I want to prep for dinner...
• I have a question about the ingredient "large sweet potatoes (2 1/2 to 3...
• Would love to hear what's the best Jewish themed cookbook? Not for stories,...
• I need a non-alcoholic substitute, must also be vegan. Would veggie broth and...
• Can broken plastic Cuisinart parts be recycled? cc @TotsandPlans
• The hog I cut up on the weekend had a humongous amount of fat under the skin,...
• I have used oil from deep frying a turkey 2 years ago. Still good?
• Also at the natural foods store, I ran across rolled rye flakes. I have rye...
• Is there a difference between honing and sharpening? I have always understood...
• Hi! I was going to make a cranberry loaf to bring as a gift to a belated...
• wish to brown off a fratata
• I have a question about step 2 on the recipe "Sausage and Kale Dinner Tart"...
• Hello again hotline. I'm wondering what types of cacti out there are edible...
• How do I make naan bread? Thanks.
• Just took cake out of oven and need to take my kids somewhere . What can I do...
• Hey guys, i'm thinking about applying for the NYU Food Studies Program (as an...
• I'm making the main dishes for a potluck 50th brithday party for a friend....
• Recipe calls for lemon zest curls in the very center of the cake. I don't...
• I have a question about the ingredient "can Cento tuna in olive oil" on the...
• sometimes my older vegetables actually get harder when i roast them....
• I have a yellow cake recipe that calls for buttermilk. I made the cake as...
• We are part of a fish CSA, which is amazing! BUT... stumped by monkfish. Last...
• I know there are pH strips out there -- in fact, I have some for my pool, but...
• Can I substitute granulated sugar for sanding sugar? It's supposed to be...
• Just saw kewpi mayo at my asian store. What is it? Is it yummy? Do I want some?
• I have a question about the recipe "Halibut w/ basil, garlic, and tomato" from...
• On a flight the other day, found an interesting recipe for a Thanksgiving...
• I have some fresh ricotta that I purchased on Sunday. I ate some of it today...
• I am a great fan of gluten free,dairy free and lactose free products. I want...
• Need to fry chicken meatballs before baking. Which oil should I use, olive or...
• I was talking with a friend the other day about UFO spotting.Yes...I'm one of...
• Does anyone have a good recipe for kale.?
• HELP!!! I have it on the stove now---but something came up and I can't puree...
• I have a question about the recipe "IRISH BUTTER SHORTBREADS " from Rachel...
• Hi. I'm making jestei's just good chili and i think he butcher gave me the oh...
• I am looking for a low-end handheld electric mixer for small quick jobs, I use...
• Just wondering if there has been a contest revolving around a single recipe as...
• Already being brought: cheese, tortillas and salsa, veggies and dip, fruit and...
• Can I use regular "long cook" polenta in a cake recipe that asks for instant...
• Tonight's tale of woe...I went to make this contest recipe:...
• I would like to use them for something before they go bad.
• I have a whole butternut squash and a bunch of fresh curry leaves. I would...
• I have a question about step 11 on the recipe "Sausage and Kale Dinner Tart"...
• what can I do with fresh soy beans and how hard would it be to make my own...
• So this recipes asks for 2/3 shortening and 2/3 butter can i just use 1 cup...
• I have a really pretty, rather ornate, Nordic Ware bunt pan. I hate it with...
• I picked up a square cast iron pan at a garage sale. It was obviously used...
• I left a partially cooked braised bunny rabbit out on the stove for 8 hours....
• I have a small pork sirloin roast and have never cooked this cut of pork...
• I have a sudden abundance of them, and at the (hopefully) tail end of winter...
• What would be a good substitute for juniper berries if your making a brine for...
• The recipe calls for filling the sandwich and pressing for an hour. WHat...
• I have a slice of breadcrumbed fish left over in fridge from last night....
• I over-brined last night's chicken breasts (they are inedibly salty on their...
• I'm taking my daughter to San Diego for spring break. Do you have any...
• I kind of remember a how to video, but I can't find it. Anyone know ?
• I want to can them in slices or halves in simple syrup, so a variety that...
• Recipe calls for 4 ducks legs and 16 plums to be slow roasted. I got the duck...
• The meat will be deboned and without skin.
• I have a left-over grilled veal chop -- it was cooked on a wood-burning grill...
• I started a red pasta sauce with ground turkey sausage this morning and dumped...
• What's a better home coffee making option between an Aeropress and a Bialetti...
• If not, why? Thanks
• Poliki
• I rendered a small amount of duck fat and made cracklings yesterday. A good...
• I know that salting the water is a no-no for soba, udon, Chinese wheat...
• Any suggestions for food sites etc... for our trip staying 12 days doing a...
• @Food52hotline - I have some freezer-burnt salmon fillets :( What are my...
• For the past week or so clicking any link leads me to a "Something's Wrong in...
• I've had a few chef friends tell me that frozen shrimp is generally the...
• Going on a picnic tomorrow. Any favorite picnic dishes?
• I'm going to a friend's house for fondue. Unfortunately, I hate fondue. What...
• I'm making mini cream pies in four custard cups how much cream should I make?
• I can roast most other veggies just fine but have had many failures with...
• How many? Is it rude to order just 2 and save room for dessert? Do you order...
• Is there nutrition information available for recipes? I'm looking for # of...
• So i'm the midst of making my King Cakes for Fat Tuesday (Happy Mardi Gras,...
• My tomato plants are producing so many tomatoes, but when I try to let them...
• any ideas on how to use 8 green peppers? or as many as possible in one blow?...
• Could this be made into individual quiche like in muffin tins?
• https://picasaweb.google.com/paulvj000/Coconut?locked=true#
• when i've been using my ice cream maker, which is a cuisinart kind with the...
• I have some good brown bread I need to use up and want to make a bread...
• Anybody have a recipe for pigs in a blanket wrapped in bread dough? When the...
• what can i add to my water melon drink to make it spicy,to serve my friends at...
• Every time I make Risotto it comes out too thick and stodgy. The flavour is...
• I have a delicious apple crumble recipe (from Nicole Routhier's Fruit...
• I bought the cod from the grocery store. I'm presuming that it's already been...
• @Foodpickle what's good to add to homemade banana milkshake , I've used...
• I've been making a nice" sandwich bread" with a recipe from the King Arthur...
• Yesterday I was infusing garlic olive oil with lemon slices for a creamy pasta...
• How much almond flour/meal would equal 3/4 c. ground almonds?
• I'm interested in making yogurt myself but don't want to buy one of those...
• As I'm waiting for my butter to come to room temp (for EmilyC's Almond...
• Hey guys, I want to make cheese this morning for the very first time...
• I've been making my grandmother's fudge for years, and I have a basic...
• I am trying to make my grandmother's apple pie recipe and need to make the...
• Have fallen in love with @foodpickle. What an amazing idea! Thank you...
• I want to make bisquits, but I don't have butter.
• What is the best non-"cloud" (online) based system for organizing recipes...
• what's in a spanish coffee?
• After braising shirt rib on the bone, is it possible to use the bones to make...
• The past few times I have roasted a turkey, despite lots of thermometer pokes...
• I have a 12 lb bird and my brine recipe makes just under 2 gallons of liquid.
• I will be roasting a whole (open pastured) duck for Rosh Hashana. I will...
• What is the best way to prepare pinto beans?
• I have a question about the ingredient "oregano, chopped" on the recipe...
• I have a question about the ingredient "uncured slab bacon, cut into ¼ to ½...
• Just returned from Germany (sigh!) and am searching for a German pretzel bread...
• I have a question about step 1 on the recipe "Maple Cream Buckeyes" from...
• I am making chicken thighs and am planning on using the rendered fat to fry...
• We have a large crowd for thanksgiving and lots of dishes have to be cooked in...
• Healthy Weeknight Pasta - when I am in edit mode I can see my greens listed,...
• I have a question about step 3 on the recipe "Chocolate Cherry Black Pepper...
• My Home made preserved lemons have developed bits of opaque white...
• I'm pretty new to 52, so I certainly don't have a good grasp on Recipe Contest...
• I don't have any cream or half and half - should I try to make the whole milk...
• This person can eat eggs and some butter is ok. Any recipes would be...
• I have a 4+ pound top round London broil. Is broiling/grilling the best way to...
• cooking stake
• Question about stuffing tomatoes with ground chicken. Esp. Cooking time.
• Hor d'oeurves