Sitemap / Hotline Questions
- I served some disappointingly sandy asparagus a couple of days ago and would...
- I used the "send me a message" feature to email two other Food52 cooks early...
- It looks to be in great shape but are older pressure cookers safe?
- When I was a little girl I used to have coffee and cookies for...
- I have made pork/venison sausage the last two years but it seems to be tough....
- How does one cut the fennel for this salad? I'd appreciate as much detail as...
- My partner is making dinner and I'm making dessert, so many of the beautiful...
- I'm making Beef Bourguignon tonight for a dinner party. I'm planning to serve...
- The first time I attempted the dish, I baked at 350 until internal temp of...
- What do you prefer for cake, a fondant cake to a frosted cake. I know fondant...
- Does anybody have a good recipe for chicken fried steak? I have a big cast...
- I tried to answer SKK and got an error message. I have no idea if the error...
- I had some fresh cilantro stored in a plastic bag on a paper towel in the...
- i prepared a pumpkin pie have left over mix for another pie the mix has been...
- I went to a tasting at my wedding venue recently and 90% of the food they had...
- A really simple, but delicious chocolate cake made with buttermilk and cocoa....
- I just cooked a giant amount of dried chickpeas, with plans to make a stew....
- I always see recipes the include leeks and have always wondered if there are...
- Since there's all this talk about cookbooks! I love Indian food and have never...
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- Does anyone know how long can kashk keep, refrigerated? In a fit of Persian...
- uh oh! I washed my BIL's cast iron pan (fully seasoned) too vigorously! Now...
- I have a question about the ingredient "orange blossom" on the recipe "When...
- What's the deal? Every time I open a new page (recipe, question on the...
- I have leftover bechamel sauce after making lasagne, if I freeze it, will it...
- Missed the local market this morning so I bought my corn on the cob at the...
- I'm looking for a source in San Diego County for fresh or frozen tart...
- I have a question about the ingredient "dry sherry" on the recipe "Tuna Noodle...
- What temp do I bake it at, 325??
- Recently I have seen many recipes that call for 00 flour. I know it is...
- I have signed up for the FOOD52 newsletter, but have not received any regular...
- I love brussel sprouts. What is a new, fun way to make them?
- I bought some pricey "local" grape jelly and am very disappointed with it. It...
- I have a question about the ingredient "almond paste" on the recipe "Peach...
- I have a chocolate pudding recipe that I want to turn into a (insert other...
- My boyfriend likes to keep frozen chicken on hand, wondering if anyone has...
- Help!! I am starting to make these and just noticed that the recipe says to...
- I'm having a taco party tomorrow night and I want to make juicy, flavorful,...
- Son can’t eat gluten or eggs and want to make a cake he can eat. He also...
- Leafing through the '46 edition of Joy of Cooking, I ran across a candy recipe...
- Is it safe to eat potatoes that have little roots growing, as long as I cut...
- I made a batch of cookies today, a recipe I have made hundreds of times and...
- I have checked the FAQ, which says that there should be a button below the...
- I saved the rendered fat from my thanksgiving turkey. I have about a cup of...
- Regardless of what you do eventually your wood cutting board smells like...
- and will it become pizza, or should I modify it (how?) into something else?
- I will be traveling to Madrid, Grenada, Arcos de las Fronteras and Ronda....
- Is there a traditional dish from your home town or from your ansestors' land...
- I was going to make the caramel cake, the recipe says not to leave out the...
- Guilty as charged. For whatever you want to charge me with. I'm in the midst...
- i had a frozen tres leches cake ice cream bar at a restaurant that i want to...
- Okay, Magic Pickle...anyone have any good recipes for raw cassava (yucca)...
- What is the nutrient breakdown?
- And how long after that will the next contest be up and running? Can someone...
- I am staying in LES for a few weeks, and can't imagine that there isn't...
- Or when should I order
- I'm trying to make Nach Waxman's brilliant brisket of beef recipe with what I...
- We're making a gnocchi with brown butter and sage for an upcoming dinner. What...
- I've been using a DIY sous vide rig, but I see more and more retail solutions...
- I have a question about the ingredient "1/2 cup fino sherry or dry white wine"...
- I have a question about the ingredient "garlic scapes" on the recipe...
- I made a carrot cake recipe but did not have pineapple. Then i noticed i had...
- I see lots of interesting recipes these days using slow cookers. There is...
- I have a very large piece. It is vibrant red/orange, like salmon! I happen to...
- My brother needs both ovens an hour before Christmas dinner (he's doing...
- I have a question about step 2 on the recipe "Creamy Homemade Ricotta" from...
- I am truly confused by ricotta. I thought it was a "recooked" "cheese" made...
- I make what I call a cookie dough crust when I make strawberry pie. But...
- While searching for something way in the back of the refrigerator, I found a...
- I have a question about the ingredient "One recipe of Fennel and Shallot...
- In a pasta bake, Jamie Oliver calls for eggplants but my market's eggplants...
- Its so time consuming unwrapping each candy and softening the candies in a...
- Are all our community members in Texas alright, what with all the fires?
- Can someone please tell me how to use grape seed flour? I've seen suggestions...
- If I'm making one jar of pie filling that I wan't to process, but don't have...
- I made the Arnold Palmer cookies from marbled swirled and layered this...
- I was spreading salt and pepper onto my raw salmon and brown sugar. I put my...
- This is a childhood memory. A family friend, a lovely woman from Poland, make...
- I have a question about the recipe "Roasted Butterflied Chicken with Cardamom...
- Almost all savory recipes call for onions, which I don't love, probably...
- is potato flour the same as potato starch? can it be substituted in a recipe...
- I have a mortar and pestle which just doesn't seem to work well. It is a...
- What does it mean when baking when it says just barely combine. How do you...
- I didn't start mixing in whole wheat and spelt (milder wheat flavor) flour...
- A friend has serious food allergies. Want to give her a fun party where she...
- Some people call it lace fat. It's pork fat that looks like a spider web
- I would like to create an ice cream flavor to commemorate the birth of our...
- how do I make a good Babaganoush thank u
- I have several diff. chocolate bars at home with different percentages of...
- i made the recipe "Pan seared salmon w/ french green lentils". it was a great...
- Making penne Alla Pizzaiola!
- How do I make wine mustard
- Does anyone have a suggestion, please? My 15-yr. old son is having a a large...
- Nestle semi-sweet morsels were on sale in my local supermarket. I bought...
- I have some Yalumba Museum Reserve dessert wine that I just don't love to...
- I have a question about the ingredient "kasha" on the recipe "Kasha Varnishkes...
- Made Laurie Colwin's Lemon Chutney (which I've done maybe a dozen times), but...
- Hello all! What on earth is happening here? http://t.co/csNETYD - also, can...
- Mincemeat - have a jar from Robertson's (?) - tastes tarty and dense. What can...
- Is it possible to make amazing short ribs without using alcohol in the...
- Brownie receipe calls for non-dutched cocoa; I've only got dutched. How is it...
- I have some whole, roasted cacao beans that I am crushing in a mortar, but I'm...
- What is the difference between polenta and cornmeal
- I know that using vodka in place of some or all of the water in a pie crust...
- My name is MKlug, and I am a cookbook addict. I have been compulsively buying...
- It's really all I've done. Never worked in another industry. It's almost like...
- I'm making a recipe that calls for a slow cooker on high-- but I'm using my...
- Debating between buying The Modern Way To Eat by Anna Jones as a real book...
- Will TSA let me fly with a baked pie?
- I want to make a whole-grain pancake mix as a gift for a friend. The recipe I...
- I have a question about the ingredient "juice of one lemon" on the recipe "Rum...
- Almonds in a pan, for a few mins with some sugar...yummy in-between-meals...
- be refrigerated up to two weeks. I will not necessarily be able to use the...
- whats a good spice to put in welshcakes ?
- My favorite falafel place (Mama's Falafel in Center City Philadelphia) serves...
- I'd like to infuse cream with basil as you've done for the ice cream, cool it,...
- Vegetable pasta sauce. All help is appreciated!!
- I found them smelling yeasty and buttery, sitting a pool of butter but not...
- Apart from socca/chickpea pancakes, how do you use chickpea flour? Especially...
- I made invert sugar to use as a replacement in caramel corn and...
- What can I do to prevent the bread from falling apart?
- I have a friend who is lactose intolerant, and I'm considering asking ice...
- My strawberry jam is all fading! Still tastes OK but so NOT pretty ... any...
- I have been trying to perfect John Besh's king cake recipe, which is similar...
- Hi so just made a sausage meat ragu, and used one of those tubes of sausage...
- Any tricks to freezing edamame in the pod? Just blanch and chill? I have...
- I have a question about the ingredient "gluten-free, all-purpose baking flour"...
- What do I do with? A family of 30 could make a whole meal. I would best...
- I am going to saute shrimp without the shell. Is there any benefit to...
- I'm about to make a buttermilk panna cotta for a dinner party tonight. Last...
- Hi! I'd like to make ratatouille on a Thursday, keep it in the fridge + serve...
- How long will creme fraiche remain fresh? I made some up last weekend, for...
- I just wrote up a recipe in which I use leeks, a friend of mine (who tried the...
- I'm making Dorie Greenspan's Swedish Visiting Cake. It is a very simple...
- Looking for a top-of-the-line fillet knife for salmon as a gift for a foodie....
- A couple of years ago, I had a dish prepared by Chef John Shields that I will...
- So I love my daily oatmeal (make it with lots of water, salt, slow cook, with...
- I just received a set of antique unlined copper pots as a gift from my aunt...
- I've seen different recipes recommend different techniques. I'd like to roast...
- Hi!! I'm doggsitting and I used their fancy gas stove to make some not so...
- food52hotline. Mango Mousse Recipe by Pistachio Doughnut has a discrepancy. No...
- Q; Do you have a recipe for shoulder of lamb in the slow cooker ?
- I love my greek yogurt parfaits for breakfast (and sometimes lunch too) and...
- This is for a nostalgia gift, where the favorite icing was Penuche. I'm also...
- What is a lincoln berry?
- Boiled the water twice and dumped. Used a 4 sugar to 1 water ratio. Brought...
- I'm making a dessert for a friend's birthday tomorrow. He's lactose...
- I took home a large bag of your average dinner roles that one of my relatives...
- I want to have a polenta bar for an upcoming dinner party. Ideas for toppings?...
- I know reheated gratins are almost never as good as just-baked gratins, but in...
- Hi: I want to double a gratin recipe that originally serves 8-10 and calls...
- What is thick cream please??
- I want to make a lot of corn tortillas ahead for a big party and I'm wondering...
- I don't have a pressure canner so I'm going to have to freeze the tomatoes I...
- Any time I cook chicken in the crock pot it always seems dry. I was wondering...
- I know this isn't a "pickle" question, but after reading everyone's...
- Do you have a favorite? And as an addendum, what's your favorite type/brand of...
- I've been cooking everything from soups and stews to bolognese in my 10-year...
- Where can I get a good christmas cake recipe?
- For me, I can't stand sweet potatoes. My husband hates liver. And my mom hates...
- nice. so why does all recipes specify not blackstrap?
- They called my name and I bought them, but now I'm not sure how to do them...
- To wash or not to wash - for a fresh, organic chicken from the butcher...
- Any suggestions for tomato paste substitutions and/or ways to hack at home?!
- My roast has been cooking in a croc pot for 2 hrs. Can I put it in the fridge...
- Anyone have a recommendation for a favorite pressure canner/cooker?
- @Foodpickle great mention on @Coolmompicks! Can you tell me why golden beets...
- I'm interested in making Italian cookies that are three colors: yellow, green...
- @Foodpickle Do you have any recipes for cooking a rabbit other than stewing...
- I am making brioche and the recipe calls for 2 3/4 cups bread flour and 1 tbsp...
- Rich Newton Aug 21, 11:15 PM EDT I realize that most jelly recipes call...
- Links to recipes / other relevant materials, as well as traditional references...
- Will it go back to being solid in the fridge? I cooked it up to make some...
- the skillet is unseasoned. the fat is solidified now. thank you.
- How do I store them? I've read not airtight because they can get sticky or to...
- I've been making espresso on the stove, French press, stove-top percolator...
- May I ask what do you serve with Mac and Cheese? I am planning to make this...
- I made rugelach dough and ran out of steam before baking cookies. LOL! How...
- .. so some people hate the crema fresa. if i put creme fraiche in a burrito,...
- Plastic Containers & Storing Food -- Especially Hot Items Like Chicken...
- I'm using Laura Vitale's recipe for a jelly roll and she uses ground almonds...
- Whole Foods used to carry Delouis Fils French Mayonnaise and I loved it. It...
- I want to make homemade fireball whiskey and it calls for several died chili...
- It’s a dumb question, but I made as couple of vanilla cakes and i want to ice...
- Does anyone here have a Holland grill? Do u love it or not? We won one at a...
- I am thinking about a recent conversation stating that pre-heating being the...
- if i roast potatoes (standard w/herbs, oil in a hot oven til golden) then...
- I have an allergy to eggs is there any cakes or desserts I could make that do...
- I would so appreciate a quick and easy way to remember the difference between...
- I am considering this pear crisp...
- The recipe I used for Victorian Sponge tastes wonderful but is fairly dense...
- I have lamb shanks, chickpeas, lentils, a slowcooker, no onions and even worse...
- How do you grind up Parmesan cheese in a Food Processor? Mines been broken...
- On Monday I spied the first rhubarb of the season at my local farmer's market....
- the recipe calls for 242 degrees but the temp has stopped rising at 221 - what...
- How does one get that thick, gooey vinegar to use as a drizzle....the one that...
- I just started gardening, and my mint has blossomed and then some. I don't...
- its for a birthday party and i need to make sure these are the best crab cakes...
- I want the filling to be thick, but not TOO thick, you know?
- I don't want to spend All-Clad prices on this item, as we don't use it often...