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• 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...
• I want to cook stuffing from scratch this Thanksgiving. For how long, and what...
• baked the mushrooms and they tasted amazing!
• What can I do with millet
• Would love recipe suggestions - lots of poppy seeds to use!
• for two days I've been trying to ask and answer questions from my iPhone but...
• How to cook red beans and rice?
• Any tips/recipes for an amazing pasta sauce?
• Is the All-Clad copper core 3 qt sauce pan too shallow to use to begin...
• I was recently in India and brought back tons (well...not LITERAL tons) of...
• your “temporary measures” keeping me from viewing your content feel more...
• Been with Food52 since 2011. Loved the recipes, cooks I learned from, the...
• Chia
• Does anyone have any idea as to why my winter squash soup is chalky? I boiled...
• Any ideas for a great source for buying high quality scrapple? I need an...
• The obvious snacks are taken--bread and cheese, finger vegetables and dip,...
• I made a batch of watermelon pickles using John Besh's recipe, available on...
• What exactly is confit? Example: garlic confit, duck confit.
• I want to make this cake today, but I don't have a 6" round cake pan. I have...
• Can someone recommend a great source for dehydrator recipes? We just bought...
• anybody know anything about spherification? how do I write my own recipes...
• Brining pork chops
• Has anyone ever used it?
• Already Cooked for 1hr 15 min at 300.
• A quick bread recipe calls for 1/3 C maple syrup. I don't have maple syrup...
• My sister likes to cook, but has no patience for a long list of ingredients....
• are you observing eid al fitr on friday? what foods are you making to...
• Wishing you gals and the entire Food52 a delicious 2011!
• can i make a vanilla cake by taking out the cocoa powder? it calls for 1/2c
• I've heard freezing berries will break down the cell wall enough to bring...
• I have a question about the ingredient "fresh tofu - firm" on the recipe...
• How do u make pesto sauce to put over pasta?
• Any favorite short rib recipes?
• The garden is overrun by these three massive squash plants. I thought I was...
• All the in-laws are coming (12 people) for the holiday. I am planning...
• You allow collections to be edited, but why isn't this option allowed for...
• I have about 2 lbs worth of them... Any ideas?
• Can I make this gluten free using GF flour or it won't work?
• Any success or advice? Thanks!
• Halved the recipe, the dough was too runny after I added the flour so I kept...
• How do I make beetroot soup but not too sweet?
• Can anyone recommend a decent-tasting, gluten-free beer? I'll of course check...
• any suggestions for a substitute for it in the glaze?
• what are the differences in flavors?
• When I first made this jam, it was lovely. But the remains have crystalized....
• I made a base dough with instant active yeast & i did not let dough sit for...
• yukon gold potato, delicata squash, broccoli, farro or brown rice...usual...
• Will using a bundt pan change the consistency/results of a loaf cake recipe?...
• I have over 3,000 recipes saved in digital format, my personal archive, all...
• Why is red quinoa more expensive than the white variety? I do like the color...
• Best uses for red rice?
• Chicken dish
• I have a *ton* of sage, some thyme, some marjoram, lots of basil. I definitely...
• Can you please provide me a simple recipe for strawberry jam?
• Anyone had experience obtaining and preparing swordfish chops at home?
• Made Alton Brown's Chocapocalypse Cookie: but used half the brown sugar and...
• When making bite size cheesecakes in silicone molds, is a water bath...
• I have a question about step 2 on the recipe "Spicy Chocolate Mousse Crepe...
• - I made a marinara from last night using tomatoes from the garden. Why did...
• I just moved from DC to Chicago. I loved my CSA in DC and I've been missing...
• I need to know the best recipe for preparing a turkey that is about 15 LBs. Im...
• I have also vanilla, eggs, cinnamon and flour but I'd like to use these excess...
• It seemed so whimsical at the shop, and so (on a whim) I bought it, but...
• food52hotline I'm looking for a good soup recipe for a spring party. Do you...
• Does anyone have a good recipe for gluten free crackers? The recipe I want to...
• Brunch with our dearests this weekend and I want to make Shakshuka for the...
• What is the difference between a t-bone steak and a porterhouse?
• what is gammon? (big debate @ work) I think it's a meat but my mates not sure
• How do I make canelonni?
• I have a large leftover leek from making soup, want to put it to good use!
• I'm interested in the necklace Whisk away someone for a gift , I'm from...
• My biscochito recipe is emphatic about the use of lard and they are...
• If I use lentils as pie weights to blind bake a crust, can the lentils be...
• mostly vegan diet but can be flexable...
• Hello! On Friday, I went to a small Japanese restaurant and got udon miso...
• I have a question about the ingredients on the recipe "Feta-Stuffed Gem...
• I have a question about step 6 on the recipe "Spiced Maple Pecan Pie with Star...
• @FoodPickle How do you make apple pie?
• Salt
• What is flageolet
• Specifically for gnocchi:...
• I have a question about step 2 on the recipe "Deepest, Darkest, Most Delicious...
• Does anyone have any suggestions on modifying the filling for a pecan pie so...
• I have a question about the ingredient "starter or 1/2 cup yogurt with active...
• Need to make amanda's truffle egg salad for 50..how do I scale up?
• What's' the secret to using stainless pans to keep food from sticking,...
• I just made barbeque sauce and it's way too tangy. I thought the recipe called...
• A very good friend was describing this cake he grew up with. His grandmother...
• after eating out three days in a row, i need some good ideas for low cal...
• At a party a few years ago, I ate a fantastic fennel casserole. It was creamy...
• This looks like a fun cookbook - wondering if anyone is familiar with it /...
• I have a question about step 1 on the recipe "Summer Squash Gratin with Salsa...
• I've made cauliflower rice a couple of times and really like it. I'm wondering...
• I live in Spain, and I can't find cream cheese. I'm using it for Ottlenghi's...
• Do you think the falafel mixture from Joan Nathan's Falafel...
• can you freeze chopped kale
• I have a question about step 10 on the recipe "Lemon and Onion Roasted...
• I have a question about the ingredient "Harissa" on the recipe "Moroccan...
• The stuffing (whatever it may be) is perfection, but the artichoke itself is...
• For the herb salt rub to use in "Russ Parsons' Dry-Brined Turkey (a.k.a. The...
• Can cooked beets be frozen?
• I have a question about the ingredient "1/3 cup creme fraiche" on the recipe...
• I have a question about step 4 on the recipe "Roasted Pork Belly" from...
• @amandahesser thanks re the foodpickle response. still super gooey--maybe it's...
• Every year I dehydrate and/or freeze a lot of cherrie ( several hundred...
• I have a question about the ingredient "Non-Iodized Coarse Salt, to taste" on...
• Is it possible to cut down the bringing time? I'm picking up my turkey 24...
• I have a question about the ingredient "Prepared Horseradish" in any recipe,...
• I have a question about the ingredient "vegetable or canola oil" on the recipe...
• can u save a cast iron pan that has become rusty?
• We are buying a chest freezer today, and I'd like to do some bulk cooking and...
• I've realized my gf and I go through a bottle of soy sauce about every 2...
• : brussel sprouts, best way 2 cook them w/butter & garlic & they get ALL soft...
• My oven broke going to be useing a disposable bbq for one evening meal best...
• I have a question about step 2 on the recipe "Creamy Homemade Ricotta" from...
• I have a question about the ingredient "light brown sugar" on the recipe...
• Hi. What is the best way to add protein to my baked goods without using...
• Because I’m pretty sure we’re already there. If not explicitly, the recipe...
• Can I cook the yellow cakes for The Grown-up Birthday cake the night before?...
• also adding avocado, greens, and maybe some mushrooms if i can decide on the...
• both brunch and dinner. Will have vegetarians at both so I will probably have...
• So the smashed garlic goes in the oven with the squash? It won't burn?
• Any tomato lovers out there? I'm planning the garden for this year, and need...
• I bought some African Horned Melon from my farmer's market, and don't really...
• I just removed the chokes from several fresh artichokes. How can I keep them...
• Aside from color, does regular balsamic vinegar and white balsamic vinegar...
• After Thanksgiving, I'm craving raw foods. Alternatives to cabbage welcome!
• where can you purchase "almond butter"?
• I'm inspired by BerryBaby, she has all sorts of unique uses for them beyond...
• Apples , brown and white sugar, a bit of water, cinnamon, how long do I cook...
• Apologies if I'm blind but I cannot seem to find the gardening segments that...
• Maybe something shortbread like...??? All suggestions welcome!
• I'd like to bring a dinner or two to a friend undergoing chemo. She's gluten...
• At first I thought I was going nuts but no, that wasn't what was happening...
• Here's a link to my recipe for Crispy Spice-Brined Pecans....