Sitemap / Hotline Questions

• In the ingredients list, what are the "3 medium red "... what? "2 medium red"...
• What can we substitute if we can’t find garlic greens? I don’t think we can...
• How stabilized is this? Can you pipe? How long does it keep its' shape?
• Puree until smooth with chicken stock and cream - lists the cream amount but...
• Do you just lay the uncooked bacon on the figs and cheese? Or better to cook...
• I'm about to travel to a beach house with next to no appliances
• Can be induction or radiant. Convection oven. Durable…
• Can I use Nigella's method of just whisking all the ingredients together at...
• I was given a packet of Garcinia Slices, I believe they are dried (haven't...
• In the white cake video Erin uses 3 sticks of butter (12 oz) but the recipe...
• Does anyone have a recipe for the syrup used to preserve Amarena cherries?...
• I've baked this a few times and I frequently have to bake longer at the risk...
• This is the last pie I am ever going to bake. I have always had trouble with...
• Can I begin again using already sealed jars or do I need to replace flats
• Hi, I've made these twice this week and have had the same problem both...
• The recipe doesn’t indicate the amount of table salt.
• I cannot eat nuts. Can I substitute sunflower seeds for the almonds?
• Can't you use just Toll House milk chocolate chips and not go to the expense...
• i recently bought a perforated sheet pan. other than that, i use the dark pan...
• i made a french seafood dish that got the anise flavor from ricard anise plus...
• I mean TONIGHT. For me it will be herb stuffed veal chop, grilled over real...
• I am planning on making biscotti next week. What is the best way to store...
• In my experiences with Asian cooking, different regions and countries have...
• The photo does not show whole mushrooms, but the recipe only give the amount...
• I brush vegetable oil on breads, sometimes and a bitter taste is lingering....
• First time making corn chowder; used recipe with little olive oil,vegetable...
• I have some falafel which I need to use up. I mashed them up with the idea of...
• Do you have a recommendation for swapping the the zucchini and squash due to...
• (Disregard last question because I messed up haha.)
• When is it appropriate to season frozsn popcorn chicken, popcorn shrimp,...
• I am very interested in trying this recipe, but am skeptical of the amount of...
• Why are the portions so small? It didn't blend w the kitchen aid need help
• Can I make the breaking up process easier by freezing in ice cube trays?
• I have always hand-washed my formal stainless steel silverware and stored it...
• My grocery had no swordfish to be found. Do you think tuna steaks would be a...
• i only made biscotti once but this week will make several flavors. the one...
• Maybe I missed this... but do you mix the bread mixture with the mushroom...
• What type or brand of airtight containers do you store your grains and flours...
• I'm just about to bake a courgette cake and found the cupboard empty of soft...
• Hi guys, I wanted to bake a cake for my moms bday, but we only have large...
• What size of goat cheese log? Many brands have different sizes? How many oz??
• This is a banana bread recipe I've done before but this time I want to try to...
• I water bathed the jar for bath for 15 minutes? Does this work?
• would this recipe also work with halved green cherry tomatoes?
• Could I make this now (strawberry season) then freeze and use in a couple mos?
• I buy organic because I don't want the pesticides, but that also doesn't mean...
• What is a good substitute for rye flour? I rarely can find it in my grocery...
• Hi - I boil boneless skinless chicken breast to make chicken salad. When I...
• I was just given this and was told it's celery. It does have a strong celery...
• I have dried sumac powder in my pantry, is this what the recipe is calling...
• Hi! I'm confused. Do you roast the potatoes at 350 in foil, then unwrap them,...
• would like to make a shepards pie type of dish. think this might work? any...
• Also wondering about a cracker sub. Wondering what anyone thinks about almond...
• I am making a truffle honey whipped ricotta dip for crostini and I...
• What's a good online nutrition counseling? Looking for nutrition classes for a...
• I’d love to try this but with a lettuce that has more nutrition than water, eg...
• This sounds delicious, but i hate oregano. What would work as a substitute?...
• I would like to make this recipe but cannot find the McCormick’s seasoning...
• I have never seen decorations like that in my grocery store. Where can I...
• Why is there no 2nd rise after the shaping? Does the dough get that much...
• As stated in the title, I'm making healthy tiramisu. The recipes used...
• Instructions say to mix in “cayenne” but ingredient list doesn’t include it so...
• I bought a beautiful ahi tuna, but it is not sashimi grade. It looks just...
• I'm working with a French cookbook that calls for this ingredient, could be a...
• My already baked and cooled wild blackberry pie is too tart can I sweeten it...
• I'd really like a list of possible add-ins that can be prepared separately to...
• While this recipe sounds great, it also looks like one where it'd be easy to...
• Also are we added the milk after it cools down with the ricotta in the food...
• The ingredients seem to lack sweeteners, yet it states to add maple syrup in...
• I set some chickpeas out to soak last night and thought for sure I’d covered...
• can you put raisins & walnuts on top of the cinnamons rolls
• How does the dough get from its first rise to "spread the filling on the dough...
• I was told not to salt french lentils until after they had been cooked
• I would like to grill lobster tails but do not have access to an outdoor...
• I was about to make this recipe, and I will anyways because it's pretty...
• Looking for a chocolate pots de crème from Gourmet Magazine - probably 1990s
• Is the baking pan used in this recipe shiny or dark? Or is it glass? These...
• Are there other cheeses that would work? Sharing with a friend who does not...
• I noticed on the bag that I picked up there (but didn't buy) that they were...
• A ball can come in different sizes - a pound, 8 oz, etc
• Concerned the sugar crust will become soggy.
• I received a set of 3 grinders for a gift. 1 had salt in it. The 2nd had...
• Is the evoo for the grill or the marinade?
• Does it work well to make this recipe a day ahead of time? I want to have it...
• Would it be possible to make this a blueberry cobbler? What amount of...
• How long does it take to make in total with prep and cook time? I’m trying to...
• On a recent trip to Athens, we were served Orange Cake that was so moist and...
• Anyone ever tried the stovetop method for Pots de Creme? Typically, the...
• I love to use miso & tahini in sauces & glazes on fish. Often it burns before...
• I’m having a dinner party for 10 people on Sunday, and the temperature is...
• Whether they're coming from the garden in your backyard or on the balcony,...
• I’m looking for a dinnerware set that will last. I don’t want something that...
• I have a meyer lemon tree, and I go through the zest a lot faster than the...
• Hello! I’d like to make this recipe using four mini tins, as I have a Wilton...
• My boyfriend asked me to saute the noodles he just boiled. I usually just...
• I've made a roasted red pepper "salsa". I left the seeds in to give it a...
• Usually I build a 2-level fire and sear the steaks, then move them to the...
• This recipe is on my "make-this-week" list. Ordinarily I'd use homemade beef...
• How much salt for this recipe
• I received a Dansk pot for my birthday, but it one that I already purchased on...
• I'm am making a Charlotte cake for my nieces birthday. But I want to put...
• I often see Aperol Spritzes in goblets, but wondering if there are other...
• This recipe kindly provides weights in grams for the bread, but not for the...
• You don't specify what kind of cheese?
• worth it? trying to decide between a double oven or steam oven over regular...
• Trying to reduce sugar so would unsweeten work--especially w 1 cup of sugar...
• If hot, the mozzarella will melt. Is that what should happen?
• Has anyone had smoked paprika that was awful?
• I couldn't resist the bargain bags of apples at the farmer's market and so my...
• I thought Food52 would’ve collected recipes recommended for current inflation...
• Long-time user of the site and I'm finding this increasingly distracting,...
• marcella hazan's walnut cake grinds 8 oz. walnuts fine so that the cake even w...
• Where is the whole wheat flour in the ingredient list? It’s listed in the...
• Always make make my sauce from canned San marzano or other CANNED...
• Can anyone who has made this cake speak to whether or not it is dense enough...
• I am hosting a BBQ on a sat at noon. The recipe I have says to smoke the pork...
• I am wondering if these can be made as tofu-balls (i.e. "meat"balls) and...
• The photograph shows pecan halves plus the chopped nut garnish.
• Can this be served cold or at room temperature?
• If you wanted to make these ahead of an event or freeze them, where would be a...
• My oven has recently broken, it turns on but does not heat. On the other hand,...
• I love cooking, trying new recipes, Just curious if recipe testing can be...
• Should I have skipped the water? Add a little flour now?
• I understand that every brand of cocoa varies in fat percentages (and fat...
• Video used Lawry's seasoning salt instead of MSG/Kosher salt, what would...
• Hi, I'd like to reproduce this product using other pickled capers in brine...
• Spanish recipes sometimes call for one chorizo, but they do not specify the...
• I am making this salad tonight and don’t have pomegranate molasses, but I have...
• Making some philly cheesesteaks for friends coming over tonight. Didn't want...
• many recipes call for pouring boiling water over chopped rhubarb before making...
• 213123
• It made alot.
• I have a busy weekend & I’m trying to make the most of available prep time. I...
• I'm looking for an easy (idiot proof ;-)) pizza recipe. I'm going to...
• I have a ROOM FULL of wallpaper in the bedroom of my new condo. I would really...
• Any other tips would be appreciated.
• Can I use lemon juice from concentrate or does it have to be fresh lemon juice...
• Intrigued by any recipe starring pork tenderloin but when I read honey in both...
• No chopping or seedingfirst? And what are good alternative types of peppers?...
• I'm wondering why this ingredient is listed--is it a flavor enhancer, or...
• There is no explanation of or link to the roll-cut method for preparing the...
• Don't you get a bitterness if you just food process the whole grapes with the...
• Other foccacia recipes allow for an overnight rise to develop flavor and to...
• Could you substitute solid coconut oil for vegetable shortening in this...
• My deceased grandmother used to refer to an amazing peach called a "Pacorg" or...
• My kids strongly dislike raisins (we boomers grew up on them, but my Gen Z...
• Maybe a longshot but I am looking for the Cream Biscuit recipe (for strawberry...
• I have seen ranges from 120 to 160 grams per cup and that is confusing me.
• Why does the photo look like pie is part strawberries or cherries?
• Hi. Can canned beans be used for this recipe? And if so, how long should they...
• If so what is the maximum amount( measurement) that wont affect the texture or...
• If one is using AP flour to bake the sourdough loaf, does it matter whether...
• I want to make a yeasted cake with lots of spices (cinnamon, cardamon, ginger,...
• Do you recommend adding cheese ? If so what kind?
• I couldn’t find a recipe so I want to freeze them. Beginner question can I...
• I have whole leaf collard greens that I bought fresh, unwashed. They partially...
• That's more than tomatoes that are more labor intensive!! I found it several...
• I have made a macaroni or rather pasta salad with no mayo- just a vinaigrette,...
• Any substitution suggestions for the anchovies? The recipe looks wonderful but...
• Has anyone tried this with gluten free pasta? I assume I might need to soak...
• I think the recipe has too much butter
• Baking process
• From the chiffon cake
• I upload recipes on Food52 every now & then but post more on Instagram.
• How would one store the extra crepes? Any chance these can be frozen/defrosted...
• I have a couple squid I got from an Asian grocery store, about a half a pound...
• Do you think adding beer instead of the wine would be good?
• I've made these 3 times and each time according to the recipe. The very first...
• So I made some buttermilk biscuits and they turned out red inside after...
• Wondering if this can be frozen once assembled, either before baking or after...
• Do you think using a cup of buttermilk instead of the milk and vinegar would...
• I would like to make this Gluten Free. I have ordered Cup4Cup GF flour as this...
• So intrigued by this recipe! Is there any way to make it without alcohol?...
• Hi, Approximately how many hand pies do you usually get out of this...
• I don’t have vodka, what do you think of subbing limoncello? I know it has...
• Hi, made these cookies this weekend and found the dough to be VERY dry. Used...
• How well does this pasta recipe store in the fridge? I'm hoping to store it...
• I also see the sugar quantity in the icebox cake/brittle section says it's 2...
• The list of ingredients says 1-1/2 pounds of strawberries hulled, quartered...
• I will try again with less water. Might add tapioca starch to this lot to see...
• Hi Lucy, this cheesecake has become my all-time favorite dessert! I’m hosting...
• Last night, I made a successful batch of some of the most delicious toum...
• in the recipe, it shows 1/2 cup for both water and milk. The part that is...
• I was just wondering if there was any way to check the status of a recipe I...
• Hey Emily - as I read this amazing recipe I can taste roasted cut up potatoes...
• Hi. I have a suggestion for your YouTube channel: Beans. Like a deep dive. I...
• This is for a dinner party and I generally don't make desserts but am asked to...
• Recipe for Sweet Potatoe Chili with Sausage and White Beans did not include...
• Spices l shoud add?
• The current recipe lists as the first ingredient, "2 tablespoons 1 teaspoon...
• frozen
• Wondering if you might think a vegan egg or flax seed egg might work for this...
• this can b made w/o making a crust -- the flan itself makes it's own crust....
• Anyone knows the ingredients for the crème fraiche ganache? They are missing...
• Hi all, our parents wanting to give us a mixer as wedding gift with me being...
• Do you need to use rennet to make mozzarella curd, or will lemon juice work?
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• I am looking at this sealer, it’s not clear if the actual vacuum thing comes...
• Which would work better in the "New York Cheesecake with Sour Cherry...
• I have made this cake twice with excellent results - however, the icing is...