Sitemap / Hotline Questions
- 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...
- I have spritz cookie dough that I could not get to press through my cookie...
- I am making stir fry and the recipe calls for 1/3 cup chicken broth. What can...
- I've been making a lot of biscuit dough and freezing it and have noticed that...
- How many pounds should I get for twelve people.
- I have a commercial pumpkin pie with a pastry crust but no ingredient list on...
- I’m planning on making a big batch of chicken and sausage gumbo and freezing...
- I have a question about the ingredient " Domaine de Canton Ginger Liquer" on...
- I have guests bringing over brussel sprouts and green beans that will need...
- These, without the bone, were the only ones available at my gruesome local...
- I think i went a bit overkill on the cayenne by mistake and don't know what to...
- What is the difference between lemon zest and lemon juice?
- I made some homemade gnocchi last night. I salted some russet potatoes, baked...
- What is better for you non-gluten or gluten produts
- I am making a red velvet cake this morning to eat at dinner tonight. Do I...
- Just read Perennial Plate's recipe for elk pastrami and I want, want, want to...
- In the recent Cheap Feasts contest, I included a 'behind the scenes' photo for...
- Last minute dinner invite, we bring salad and have what I listed above. I am...
- Specifically, oatmeal chocolate chip cookies?
- How do I reheat meatless greek orzo stuffed peppers?
- I baked a carrot souffle tonight for my boyfriend's family's thanksgiving...
- I don't think my lemon preserve looks right. I used 6 lemon quartered but held...
- Can I freeze an apple pie once it is baked? Or should I freeze the prepared...
- I did not open the oven until just before they were done. I didn't have...
- So we're having a dinner party tonight and I want to make ahead as much as...
- How do you go about making puffed rice from scratch?
- only Vegetarian dishes
- Made the mistake of asking my guests what they wanted to eat for dinner and...
- I bought a bottle of fresh turmeric pickle from a Chinese store any idea...
- Do you have any exciting recipes for Puy Lentils?
- Do you need to roast dried chilis before soaking them for better flavor?
- Are there any recipes you make that call for margarine with no adequate...
- My husband is obsessed. Would love to give him something besides just popcorn...
- I need to make a gluten free apple pie for thanksgiving and instead of a...
- Doing a lunch for 30 seniors Friday (they will eat anything. and love...
- Hi guys! I have a dinner party on Sunday - I am cooking the whole meal from...
- I have a question about step 1 on the recipe "Butternut Squash Posole with...
- I'm not a fan of Spritz cookies, but I have one of the presses, and think it...
- should cheese be wrapped in plastic or paper before being refrigerated?
- Primary use would be for soups
- How to make chicken puree??
- Just saw the post about salted licorice - obsessed. Now I'm thinking it could...
- I have a ham bone left over from winter festivities and was wondering if...
- I have fast rise active dry yeast. My recipe calls for regular active dry...
- Q.hi,my mum has brought me some baby pinenuts to help in healing process after...
- I made too much tandoori chicken. I'd like to use the meat, which I took off...
- just cukes and jalepenos - not a bread and butter type
- I swear there was a wonderful recipe for spaghetti and meatballs where the...
- how do you stew rhubarb?
- have you ever used brown, demerara or muscovado sugar in jam recipes ? would...
- Was a kosher dish. The Hosts of the Party live outside Chicago IL.
- Is there a website or app that is specifically devoted to menu planning? I'd...
- https://picasaweb.google.com/106887955352503712151/RibbonRice#
- I have a question about step 4 on the recipe "Chocolate Bundt Cake" from...
- Make-ahead dinner
- I love blueberry scones but hate all the butter that goes into them. I'm...
- What to do with frozen Belgian waffles aside from the usual toppings like...
- Help us build our Holiday iPad App. Give us your tried and true holiday...
- I am making the souffle recipe from the new bon appetit magazine and I don't...
- Can I bake Popovers in a muffin tin?
- Good Morning! Have the community picks gone to an every other week schedule...
- Does anyone know a place in New England that sells frozen frozen sour...
- So here's a nerd, food science question: when you make Hollandaise, do you use...
- What's going on with all the London posts?
- I can't wait to try this! I'm soaking my little chickpeas overnight, but then...
- is it because i pipe it too low, or is it because when i placed the sable...
- I have a question about step 2 on the recipe "Thai Inspired Flank Salad" from...