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- I'm looking for a recipe for a cookie that is very thin, flat (almost like a...
- I have a whole lot of oven-poached salmon left over from Thanksgiving...
- I love straining my favorite black bean soup - but it takes way too long thru...
- We like Cajun or spicy flavors.
- I'm just one person with an army's supply of dry sherry, trying to find ways...
- I just got fresh garlic from the farmer's market. What's the best way to...
- It's a long story, but I have leftover pasteurized egg whites in a carton. I...
- I need to replace my Bosch dishwasher and am leaning towards another Bosch,...
- I have soaked it, washed it, poured vinegar in it, poured vinegar and baking...
- This week we got some beautiful Rainer cherries in our farm box, which we took...
- Can I replace feta with goat cheese for the sweet corn polenta recipe?
- Reading through the recipes of the finalists for the "best pudding" contest I...
- I need a quick vegan dessert that doesn't take more than 15min to make and eat...
- Do you have a great turkey brining recipe?
- Should I let the ravioli dry overnight before cooking them? I also had air...
- Live cultures
- I'm having friends over for dinner Sunday night. She's a great cook and they...
- Would love a pastry cream filling that is chocolate. Need the chocolate that's...
- I just made the best batch of my life. I had a bunch of very fresh, local...
- I would like to pickle my own for Chicago Dogs. The internet is surprisingly...
- recipe calls for a grainny mustard, I have one more smooth, anyway to...
- i made 2 layers of chocolate cake that are frozen . I want to know how to...
- recipe calls for 3/4c. nuts, 2 T. sugar and 1 T. cinnamon to be put in pan on...
- Can I brown the chicken, put it in the prepared sauce in the morning and then...
- Make bun without me then make sandwich?
- I found these at an Estate sale, couldn't resist, but I'm thinking it'd take...
- This is a great recipe...lovely taste and texture. But it's rich and, at 5...
- I have a question about the ingredient "vinegar" on the recipe "Mushi-Gyoza...
- looking for non-traditional chili recipes to make for an upcoming chili...
- I made the Marcella Hazan Butter and Onion Sauce and froze it. I defrosted it...
- I have a question about the ingredient "white chocolate, chopped" on the...
- I'm thinking about spatchcocking (butterflying) the 11-12 pound turkey I'll be...
- Can a mock chopped liver made with lentils, onions and walnuts be frozen?
- Why does the FOOD52 team prefer rennet tablets over liquid? Did you test with...
- Hello. For book club this month our selection was Eight Hundred Grapes by...
- Only have whipped instead of a block of cream cheese for frosting will it work
- So ill cook some pork and once the meat is browned i throw in a scarmbled egg...
- I made an eye of round. I'm not real fond of how it came out. Not very tender...
- I made this pie today....
- Every time I make them I end up overlooking the yolk to try and cook the...
- I have a question about step 8 on the recipe "Monkey (Ginger)Bread" from...
- I followed a recipe that called for one part maple syrup and one part almond...
- From 1953, when he was serving a stint as Paris correspondent for the NY...
- I have lots of green plum tomatoes to harvest and use. Pickled is a option to...
- I don't need recipes that call for 'one clove of garlic' - i need recipes that...
- Started gravy in turkey droppings by sprinkling in flour but it’s not...
- Never cooked salmon before and want to steam it. It has skin on one side. How...
- I'm new to the fermentation game. I've made simple things like kimchi,...
- Should I substitute the 4 eggs called for in cheesecake recipe with greek...
- making chicken goujons and want to eat them later, if i blot the oil off later...
- I've heard the crust should be very cold, but I worry about putting cold...
- Hello, I have been attempting, unsuccessfully, to save a recent recipe to "My...
- Planning to make this today in a food science group with kids, and I noticed...
- Hi bakers and New Englanders! Does anyone have experience baking with bakewell...
- Is it ok to thaw puff pastry, make something with it, then refreeze the...
- Mainly looking to use it as an ingredient (vegetarian substitute for...
- I have about a cup of canned pumpkin hanging out in my fridge remaining from a...
- Hi Everyone My name is Darius Ancateu and I am a student at University of...
- Add any details, clarifications, or relevant information here.
- When comparing or combining cake recipes (in this case, pound cakes), what do...
- I have a question about step 9 on the recipe "Pita Bread" from lapadia. It...
- Difference between all purpose and cake flour? Can they be substituted for...
- Doing a dessert for a small dinner party tomorrow and have a rough idea, needs...
- Could I make the pea puree and ricotta mixture the day in advance, perhaps...
- A friend of mine was availing herself of various and sundry kitchen do-dads...
- Gluten free peach cobbler recipe
- I have a friend with 45% vision. She's looking for good cooking resources. Any...
- are you for or against mayonnaise? are there any ways you eat mayo that others...
- Some time ago I made a French dish that was reminiscent of ratatouille. I...
- I have a question about the ingredient "Grams Live Yeast (For Sweet Dough)" on...
- I am going to make these crackers...
- I have a recipe for a banana bread I am making..but I want to make the...
- The recipe in question is Tasty’s Galaxy ‘Box’ Cake Pops.
- I have wedding samples to make tomorrow and I just need a nice fluffy recipe...
- Oh wow! I just found one of those Italian Christmas cakes in the back of the...
- I have heard the consistency is similar to quinoa, but flavor like broccoli....
- How long do roasted beets hold, i.e., how far in advance before next Thursday...
- What's the best way to cook dove?
- I have been experimenting with making non-fat frozen yogurt using Greek non...
- I am making the cheese from Le Pigoen's Jacked Pork Chops, I have done it...
- Whipped cream inside flourless chocolate cake??
- Why does the pudding harden on cooking?
- Trying a Nicholas Free Turkey from Fossil Farms. Should I brine? Which...
- Just recently purchased a kitchen aid stand mixer (hooray!), would like to...
- What is kaffir lime leaf?
- I have a question about the recipe "chèvre and rapini pizza with red onion,...
- I just made salad dressing with it and then read that it should be...
- So I took all the lobster shells from our New Year’s Eve dinner and created a...
- If you have a lot of greens that need washing for New Years. Here's a trick my...
- I made a big batch of Nicholas's A Simple Home Coconut-y Red Lentil Dal and...
- I want to recreate my favorite pastry from childhood, kolache, which is a...
- I can't get the "ask a question about this recipe" link to work on my iPad so...
- I want to make a German Chocolate Cake without nuts. How would you make...
- is there anything equally tender yet not as fatty as pork belly?
- Other than baking time, is there any change I would need to make in a recipe,...
- My friend gave me a huge amount but I'm leaving town in a day and no time to...
- It somehow does not live up to expectation in terms of texture (turned out...
- I have been gifted with a crazy amount of foie gras directly from France and I...
- Hello, while making caramel glze for popcorn, I accidentally added 1/2...
- I've searched the www high and low looking for a source for salt from the...
- Where can I order the Cook Book on Squash.... The recipesQand photos are...
- So I was in the ridiculous position of chopping up an aging rabbit at 5:15am...
- I have quite a few of them and want to use them before they go bad. Any...
- How to cook quinoa?
- frozen roasted/purreed green tomatoes from last summer Ideas, curry?
- I have a 2.5 lb center-cut beef tenderloin roast (about 2.5 inches thick), but...
- They're eating late and will have missed school lunch
- I just used my new Staub to cook rice. While I kept it on low, I still got an...
- I have a question about the recipe "Pear Soup with Pancetta and Blue Cheese"...
- I have seen a lot of truffle recipes online but none of them tell me whether...
- When should I freeze whole wheat pizza dough? After it's first rise?
- I'm brining a small heritage turkey at the moment (about 5lbs) and want to try...
- Great book. I'm sure that it is also available in english.
- A good bit of buttermilk and butter were added. I also added an apple, because...
- So I have these plates and they look really cool. They are sort of small...
- In the Rosemary Pine Nut Brittle recipe, the first step is melting the sugar...
- Need to make a veal stew for someone who cannot eat pork, and need something...
- In the 1950's my grandmother made a Chocolate Macaroon cookie with four...
- I have a question about the recipe "DARK, CREAMY, RICH, CHOCOLATE FUDGE" from...
- Usually I bake a wheel of St. Andre and top with a blueberry agrodolce. The...
- Happy birthday to me, any advice from the cooking crew? Ted said,
- I'm looking to purchase a cast iron skillet. Lodge Cast Iron has been around...
- The waiter said it had cream cheese and American cheese in it.
- I always hear that I should cook pasta in "salted water", but it never...
- Was planning to make the recipe for a group later this week, if I can find it...
- I like to spend time with my guests when doing a dinner party, and was...
- I'm baking a white cake from Baked, and the cakes seem to be done (goden and...
- I have 7 oz of this. Was thinking of a cookie. Does anyone have a go to recipe?
- Even if they are a perfect, delicious, medium-rare, it never fails to fill my...
- Does unopened dijon mustard go bad or does it have a pretty long shelf life? I...
- I cut up cucumbers and soaked in brine solution overnight, soaking them the...
- @foodpickle any good, quick and easy fish recipes or protein dishes to...
- How can I make a carrot and potato soup?
- I'm just putting together some romaine and I have shredded chicken taco meat....
- Have you ever defrosted dough (in the fridge) and then had it completely...
- I recently bought (in Chinatown) a jar of "Shrimp Paste," which consists of...
- Trying to figure out if staub is worth it as I see my caliph akin peel and chip
- Happy April Fools day! Great Page today!
- This tried and true recipe has been used for decades without such a glitch....
- food52hotline - do you know if these will tarnish? Dishwasher safe:...
- I hope to make small jars of huckleberry syrup as favors for my wedding in...
- I'm making the creamy mushroom soup recipe as we speak. It says cook...
- What should I tell them to do with it once they receive it? Should they feed...
- I cannot see anywhere on the recipe page where I can submit it to the current...
- I'm looking for articles on the food52 website about flax. I enter 'flaxseed'...
- I purchased a jar of arborio rice with small shavings of black truffle from...
- Every recipe I have seen for sun dried tomato jam calls for chicken broth. I...
- The recipe calls for Almond flour and tapioca starch -- I'm guessing it was...
- My first husband's parents had a housekeeper who made a wonderful lentil...
- I have a question about step 5 on the recipe "Jim Lahey's No-Knead Pizza...
- I have a question about the recipe "Nutella Stuffed French Toast" from...
- I have a question about step 2 on the recipe "Raspberry Rose Soufflé" from...
- I left some cod filets in the fridge overnight to thaw (I put them in sometime...
- I'm not sure what happened to my recipe collection. It's still there but...
- I tried this recipe last night for the first time, but the brownies came out...
- I am looking to create something drinkable that will demonstrate the oil spill...
- I've been searching in vain for a copy of Fuchsia Dunlop's "Land of Plenty"...
- Is there any way to see the recipes selected as Community Picks for a...
- This soup is a hit at my Thanksgiving celebration but I am working 6 hours the...
- Got a couple bunches of really nice basil. I will use one for pesto and I want...
- I looked up recipes online, but everything calls for cake mix, and I'm not...
- Made recipe exactly as read, refrigerated (for about two hours). Top and...
- The recipe I'm using for braised brisket calls for 3 hours of cooking time for...
- was just reading your chicken/pepper recipe in the cast iron pan. You...
- Making smoked salmon finger sandwiches with a cream cheese/dill spread. Only...
- Its in CHinese, but you don't need to understand the language....
- I would like to play with Sesame Caramels and/or ganache filling for chocolate...
- I find both terms are used interchangeably but they mean different things. Can...
- Expiration date is today!
- what happens to mousse if you freeze it?
- I bought some farmers cheese on my way home at a farmers market. I've never...
- I am curious as to what brands of olive oil people use when making salad...
- Whats a good Substitute for caster sugar.
- Once chicken is in oven, should the pot be covered or left uncovered?
- Is it considered steak? Like, do I grill it? Or is it more of a stewing meat?...
- I moved into a home that has a DCS gas range. I noticed you have a Viking....
- What is the correct internal temperature for parbaking this (shaped 1/2 recipe...
- My very lovely mussels have small white-ish dots on the shells and with a ton...
- Do you have a recipe that doesn't include alcohol? Some of us can't have it in...
- I thought that you had put up an overnight waffle batter recipe on Facebook I...
- I have 6 chicken thighs and a bottle of storebought puttanesca sauce. I'm...
- Im making pickles and I ran out of jars for some of my cucumbers. I'm going to...
- In the recipe for Grilled Fennel Flatbread with Olives and Sultanas...
- What's the best way to quickly thaw a 7# duck? Microwave? Running water?...
- A friend gave me a small can from Paris and I have never tried it. What should...
- Don't have time to finish my gnocchi. Should I stop after making dough &...
- I'm not using all recipes. Just Mousse au chocolat. And I would give her...
- do you have one?
- I thought I'd seen most doubling-up tricks but this was a new one for me: use...
- I'd love to see a F52 'dinner & a movie' style post with Nora Ephron's classic...
- I have a question about the ingredient "raspberries" on the recipe "Raspberry...
- I can buy kits that comes with a few lengths of tubing, but I'd really like to...
- carmelized onions, buttter
- For a fairly organized person, I'm terrible at getting with the contest...
- Have pesto, onions
- What recipe is low in calories but good in tase?
- I recently bought some tea bags of lapsangsouchong tea. After trying a cup of...
- Does anybody have a good recipe for panna cotta?
Help please
- Details on how to order directly if your offer has expired.
- anyone know what this is? Enameled cast iron pan w 4 round compartments...