Sitemap / Hotline Questions

• Urban living prevents me from using a grill. Does anyone have recommendations,...
• for Nach Waxman brisket how long should I cook 3 lbs of meat? L
• Going to DC in Aug. What's new and good in restaurants?
• I'm making a beet salad in which I normally rely on fresh dill weed (dried...
• I have whisky, bourbon, and gin as far as adding another booze, or cider syrup...
• I have become very interested in caramel making and have perfected my...
• I'm bringing salad to a birthday dinner with my in laws. Any ideas for...
• Pancake Tuesday is tomorrow and I would love to put some of my super-bubbly...
• I now have two in my freezer, thanks to my local meat CSA. Can't seem to find...
• Why do some traditional recipes call for simmering celery root in milk or...
• Recipe calls for 6 TBS of unsalted butter, rosemary, thyme, sage, 3 TBS of...
• These are large green spongy figs. Candy them? Can them? Roast them?
• Does anyone have a good sense of what the current rate for editing food...
• One of my favorite no fail recipes, makes 2 loaves. I made one in my regular...
• I have a question about step 1 on the recipe "Daily Roasted Salmon" from...
• How long do you soak corn meal in buttermilk 4 cornbread? My bf's mom has so...
• I am making a recipe that calls for a 5 pound pork shoulder to be roasted at...
• I need a biscuit recipe to go with a butter milk panna cotta?
• What is almond paste? Same as almond butter?
• I'm desperate for a recipe to make 2 gallons of iced tea using PG Tips...
• Can you remember the first time you ever cooked?Were you alone or did you have...
• It's not a kumquat! It's about the size of a ping pong ball.
• This actually is kind of food related. Anyone who gets IFC on their cable or...
• I know my friend is a good cook. But she's probably looking forward to a day...
• Thank you, everyone. ;o)
• my turkey is not defrosted on the day before Thanksgiving. I have had it in a...
• Just bought some fuyu persimmons. I know that I can use them while still...
• My daughter has been collecting out of print cookbooks and different auxiliary...
• I can't toss it because the chorizo and chicken stock are the best quality....
• If a pan is described as being ok heated to 400 degrees on stovetop, how does...
• Also known as "wet yeast". It is usually wrapped in foil and is moist and very...
• I've been tasked with making a wedding cake for a friend next month. She wants...
• Has anyone purchased the lekue lids? What do you think?
• Made lasagna, which I have done many, many times. Sometimes I use an egg in...
• No yeast, no baking powder/soda
• Rethinking upside down cake for a crowd. I have to transport it offsite and...
• How would you cook veal heart?
• I just bought a Lodge cast iron skillet. I could be wrong, but I thought this...
• I want to make a mushroom sauce or something similiar, that I can put into...
• I used this amazing recipe last Christmas for a gratin but I hate Gruyere...
• Many thanks ;o)
• Convection oven or not? I never dreamed of using my convection oven for...
• I have a can of condensed milk and have been using it to sweeten my breakfast...
• I just made a HUGE batch of stuffing to serve about 100 people for a...
• Hey there! I'm recipe developing a super simple bean chili. I've nailed down...
• I have been making bagels with jalapenos. They do not always turn out as...
• I'd like to host an open house for about 50 people on New Year's Day. It...
• Is this recipe suitable to process? I have a lot of beets and I'd like to make...
• Is rice kosher?
• I am making mini cupcakes for a baby shower and I was planning on doing...
• Upon inverting my delicious angel food cake over a bottle to cool, it promptly...
• I just found out I need to provide dessert for Thanksgiving, however one...
• I am going to make a version of Merrill's pinwheels that includes artichoke...
• I have a question about the ingredient "Dutch process cocoa powder" on the...
• Does anyone else subscribe to Feedly and have an issue with all the posts from...
• I'm curious whats the best way to store coffee? I have heard in the fridge in...
• Is it safe to double this recipe for canning?
• I have a question about step 4 on the recipe "Lobster Diavolo" from merrill....
• I have a question about step 1 on the recipe "Porcini and Rosemary Crusted...
• No salt or added oil
• If my farmer's market has apricots again this week (fingers crossed) I want to...
• I was always taught to use unsalted butter in baking. Last night, however, I...
• coating has health consequences.
• This is for the "not just any chocolate chip cookie recipe" on Food52
• Happy Thanksgiving to you all!
• Visiting friends in Texas, who do not have a food processor, decent blender,...
• can someone remind me of basic mashed potato proportions, including how many...
• I have a question about the recipe "Boozy Watermelon Rosemary Lemonade" from...
• How can i make my meatballs light and tender? Love to serve them as a holiday...
• What is the difference between hulled and pearled barley?
• My mom is a homec teacher and laughs at my cooking questions. Now I have...
• my quiche Lorraine has always been too firm. Could you tell me your custard...
• Ina Gartens penne alla vecchia bettola
• I don't why I didn't remove it and left it in there on a cookie sheet, well...
• So - I have been wanting to try sweetbreads (yep, made it past 50 and still...
• I'm making the Spanish Roasted potato salad on the website...to peel or not to...
• What is the best or most go-to brand of cast iron skillet? My mom has...
• What recipes are better with fructose than sugar?
• I hate rolling pie crust. Pastry is my nemesis. I tried to adapt Dorie...
• All summer I tried to find Farro in Maine--no luck and no luck on the web. Any...
• Somewhere I read recipe of Fruit yeast starter. I don't know how to use it,...
• Called for in an Italian beef stew. Don't know what it is or where to buy...
• I got a pound of pork stew meat thawing out for tonight's dinner.. I know the...
• I'm making the game day food this year and most Super Bowl suggestions are...
• So I have tried some different ideas for frozen yogurt out of a home ice cream...
• I got some pork shanks from work but I don't know how to use them
• Do these spread? They are ready for the oven and I wonder if I have them too...
• I am not looking for tasteless dishes that aren't exciting. I must keep my...
• I make vanilla cake with gnash covered with fondant It test so Delicious but...
• I'm doing Italian style and will simmer them in some marinara sauce I've got...
• Does anyone have any ideas? I came across a marvelous spice resource and...
• Sun dried tomatoes. How best to rehydrate to eat 'raw'?
• How far in advance can I make the batter? Can I make it, say, now? And put...
• I have a question about step 3 on the recipe "Mashed Potatoes with Caramelized...
• So, I have a bag of BBQ chicken strips, a box of mozzarella cheese sticks, and...
• Have a lot of leftover mushroom/shallot/rosemary gravy made with marsala wine...
• I'm pretty new to TJ's so I was wondering if you all had any suggestions....
• My Cuisinart is nearing its 20th birthday and the white plastic exterior is...
• I am making puff pastry appitizers with a savory filling for a party on...
• Google machine keeps giving me reduced stocks, I want the equivalent of a...
• Stuff happened, and suddenly, on short notice, I'm making meat pies. The...
• I'd like to try and make the rhubarb and angelica quick jam from The Violet...
• It's called "smoked chicken quinoa salad" - besides the obvious in the name, I...
• Or out on the counter?
• Can anyone recommend a material to look for or specific model kettle that one...
• Want quick options for the kids and prefer to make than buy. Have tons steel...
• Advice Neede for Electric Stove-Hell! I just moved into a new place, and for...
• Does anyone have experience with lime or alum for pickling? Where do I find...
• I'm looking for suggestions for restaurants for lunch located near NYC's...
• Greeting from the UK. May your Thanksgiving bring you equation of grandeur...
• Looking for a very simple oven only rice pudding recipe for today, and I came...
• Lately there's been an abundance of figs in our farm box, and I'm getting...
• I got one at the farmers market and thought I'd try pickling it? Other ideas...
• I've just now noticed the tag for "Answered by an Expert." and then the...
• I'm making a simple Bolognese (half beef half pork) for dinner tonight but am...
• why soak the calamari in buttermilk?
• What is the difference between kosher and sea salt and can I use sea if it...
• Hi, I froze fresh lemongrass stalks inside a quart Ziploc bag. I though...
• can I subsitute quark for mascarpone in the Food52 Nectarine Slump? Perhaps...
• I am looking for a good recipe for calamari steaks to serve as an appetizer....
• Can I directly substitute (measurement wise) maple syrup for 'hard maple...
• I'm looking for more things to cook with my sourdough starter. I have an all...
• I have a sort of weird dilemma when I'm making caramel. When I use a pan...
• I started my dry brine on Monday afternoon and then was diagnosed with strep...
• Dessert
• how do I make those pigs in blankets like I've had at christmas, you know,...
• I have a question about step 1 on the recipe "Oxtail Ragout" from Fran. It...
• I have to make these for church for noon.
• Raw butternut squash salad? Was intrigued, but wary, of Mark Bittman's recipe...
• Can we use ice cream instead of whipping cream in recipe? For making mousse...
• I have scads of glass Ball mason jars, but only metal lids. I was wondering...
• Costco is selling one of my fav holiday cookies - those Loc Maria crepe...
• How long will the confit keep?
• Continuing my bread baking trials, I was wondering if my picklers out there...
• I'm making Merrill's asparagus, yogurt and tarragon soup, and is usually the...
• I always cook two turkeys for my 12-15 guests. Usually I do one the day...
• I'm looking for an interesting recipe for a sour cherry crisp. No ginger,...
• There will be 16 people.
• I found a great recipe for granola bites that uses mainly oat flour, coconut...
• Bought a huge bag of dumplings earilier but accidently left the bag on my...
• I am responding to an article that appeared a year ago on Food52, titled "Meet...
• Marinating the meat for three days, but now know we'll be eating out for the...
• My daughter is deployed for 6 months on a ship, and asked me to send her...
• Can it be frozen? I know it can keep in the fridge for a while, but for...
• I have a watermelon,cantelope,pineapple and grape fruit combination prepared,...
• I'm canning some crushed tomatoes, using Mrs. Wheelbarrow's method from NPR....
• I have cream sherry Marsala wine & port
• just curious
• If so, is there anything different I need to do with the recipe? Thanks so...
• Dear foodpickle , I am desperate for good malt powder that is NOT ovaltine....
• I left a bowl of sugar cookie dough and kiffle dough wrapped in single layer...
• Mauviel Carbon Steel fry pan has rusted. How do you remove the rust?
• has anyone made the infamous momofuku milk bar birthday cake? (recipe here -...
• I'm making biscuits (well, cinnamon rolls with biscuit dough) in the morning...
• I already have flatbread/foccaccia with toppings that I make, and pickles....
• I have tons of cantaloupe this year. After sharing a half-ton, I've pickled...
• what is a recommended meat thermometer - instant read?
• Can anyone recommend the best Chicago deep dish pizza pan? Aluminized steel...
• rice and beans
• I brought home a bottle of key lime juice (from concentrate) from a recent...
• I have a lot of Cop-R-Chef and would like to add a crepe pan. I'd like to get...
• how do I make tomato soup that taste's similar to Hienz? Yes I know, but it...
• White cake? always make Amanda's dump it cake for birthdays and my soon to be...
• I did not hear the timer for my banana bread because I got distracted and...
• How do you make pickles
• When buying a Thanksgiving turkey, how many pounds do you buy per guest?
• I froze a bag of walnuts a few months ago and want to use them to make...
• I will be making a candied pecan/almond mix to give as holiday gifts and I...
• Recently I read an article that stated a vegetable bin in your refrigerator...
• Like every year, I picked a load of crabapples to make jelly, and like every...
• The filling has a whole cup of flour in it so I believe this may not be quite...
• If I had unused soy sauce marinated chicken, would it be more salty when...
• Was cooking cheese tortilini and trying to make a cream sauce with added...
• The ribs cooked for 5 hours at 220 degrees. Any explanation for the gray...
• I made a pesto-crusted boneless pork roast, and wanted to know if I should...
• What are your favorite ways to use cassis? I have a bottle of the stuff and...
• what is the best way to roast beef to serve sliced as part of a cold buffet?
• Is there a reason we see applesauce everywhere and not pear sauce? A texture...
• Must be nut free
• its been in the refridge for oh, about 8-9 yrs. thru couple of moves of...
• Yukon Gold? Russet?
• That doesn't use shortening
• I saw where someone asked a question on here on how to do a pot roast in a...
• In search of an Indian cookbook w/ focus on pressure cooking
• I have a question about the ingredient "AP flour" on the recipe "Lil’s...
• someone else is bringing sweet potato fries
• I searched with google and they had some funny ones including one made with...
• It seems fine until it cools off and is reheated...
• How much basil paste in a tube do I need to equal 1 cup of basil that you...
• making banana bread today. ran out of ap flour-used it for the bread i was...
• Anyone have a recipe for "spicy peanut noodle soup". A local restaurant that...
• Lately I've been thinking about weird flavor combinations that work. I...
• I had leftover coffee, so I added sugar and cooked it down to a...
• You know, the kind with the white icing, blueberries and strawberries...was...
• Help us build our Holiday iPad app. Share your tried and true holiday...
• Is there anything I can use instead of cornstarch and wheat flour? Would...
• Help!
• For the first time I planted celery. The celery itself wasn't so great but I...
• I believe the amount of baking powder is off in the printing of the recipe for...
• I have never had a problem with this method (blanche 30-60 seconds, chill in...