Sitemap / Hotline Questions
- I have a question about step 5 on the recipe "Salted Double Chocolate Peanut...
- My laptop doesn't have sound anymore and the video's close captioning was in...
- I am just starting the endeavour of making this tart (Strawberry-Mascarpone,...
- i have made many quick breads from your site. This one was a lot of work, a...
- I'd like to have at least a least one side and a salad. Plus a vehicle for the...
- about to go apple picking. any creative ideas on what to do with abundance of...
- Accidentally added 1/4 cup brown sugar to my turkey wing stock forgravy....
- Living in Japan and getting ready to frost pumpkin sugar cookies for a...
- I want to start making my own sausages and am looking for a good meat grinder....
- Pita bread, sourdough recipe
- Are you counting lettuce as leafy greens like cabbages, escarole, etc.. for...
- I want to make my own rye crisps like in Gardettos. They're the best part! The...
- For a pot luck spread at work I want to bring bagels. Any suggested recipes...
- If aluminum in baking powder sometimes makes baked goods taste "tinny", why do...
- Trying to decide on one or two very simple BBQ sides that are veg friendly.
- I have a loaf of zucchini bread that stuck to the pan (first time in roughly...
- This sounds delicious and I'd like to make it tonight, but didn't plan ahead...
- I have a question about step 5 on the recipe "Cinnamon Sugar Breakfast Puffs"...
- I have a question about the ingredient "anchovy paste" on the recipe "Make...
- Approximately how many cups of chopped rhubarb do I need for this recipe?...
- I have a question about the recipe "Dan Barber's Braised Short Ribs" from...
- Has anyone ever made these without the coconut? If so, do you make any changes...
- I have a question about the ingredient "allspice" on the recipe "Cinnamon...
- I have a question about step 2 on the recipe "Tangerine and Almond Shortbread...
- I have a question about the ingredient "sour cream, fage, or creme fraiche for...
- I want to try this recipe as it looks delicious- particularly as the days are...
- My cooking gas is out til tomorrow, and I'm hungry. I have sweet potatoes,...
- I am in the midst of candying both clementine and lemon peel. I am following...
- I love the vinyl floor mats, but I don’t want a runner, it says large floor...
- I find that green beans never absorb the flavor I'm hoping they would. I'm not...
- I feel kind of silly asking about such an elementary recipe, however Im...
- Do you have any news yet on the upcoming culinary vacation to italy?
- Reply like this? I have to use three to four times the amount of corn starch...
- Made the mistake of putting cheese curds in my pasta sauce. Any way to get rid...
- How do I make candied orange peel for a cookie recipe?
- What is good/acceptable to serve at a house warming party? Very informal, just...
- I have a question about the recipe "Cocoa Pear Crisps" from Rivka.
- I feel like I'm missing something fundamental. There are a variety of...
- I have a question about the ingredient "1/2 loaf of Italian, French or...
- I have a question about step 1 on the recipe "Power Bread" from boulangere. It...
- I know it's probably obvious but is the "fine sugar" called for in the...
- Can you refrigerate grapefruit and not loose any of the sweetness? Thanks!
- I have a question about the ingredient "1 tbsp pomegranate molasses...
- I have a question about the ingredient "1/2 teaspoon allspice" on the recipe...
- I have a question about step 3 on the recipe "Herb and White Wine Granita"...
- Until today, I could check in on foodpickle questions and answers and they...
- I am wondering if there might be texture or taste issues if I use fresh...
- Am making Yotam Yotolenghi's Burnt Eggplant with Tahini and the recipe calls...
- I have a question about the recipe "Crispy Delicata Rings with Currant, Fennel...
- I just realized that the recipe asks for the tart crust to be par baked-- how...
- I have a question about the ingredient "Lemon wedges" on the recipe "Whole...
- I have a question about step 6 on the recipe "Grown-Up Birthday Cake" from...
- How does this cake hold up to being in the fridge? I wonder if it would have...
- I have a question about the ingredient "Certo Premium Liquid Pectin" on the...
- "kale (a large bunch), stemmed and roughly chopped" do you think I could use...
- Does margarine bubble and brown and is this critical to making the crust? I...
- Hi. If I left out the coffee would I have to add a different liquid? What...
- I have a question about the recipe "Short Rib Ragu" from Minimally Invasive.
- I need to make a lot of spinach gratin for the upcoming Hannukah and...
- What if strawberries are in season? Should I freeze them first?
- I have a question about step 8 on the recipe "Herbed Biscuit Bites with...
- Has anyone cooked freekah? It is a green (immature) wheat that has been...
- I have a question about step 3 on the recipe "Moroccan Merguez Ragout with...
- I have a question about the ingredient "Mayonnaise" on the recipe "My Best...
- I have a question about step 3 on the recipe "Rhubarb Curd Shortbread" from...
- Can we see a picture of the final product so that we have an idea of what it...
- It was briefly poached in a cheesecloth "roll"
- Can the mixture be made a day ahead? How well does it fare overnight in the...
- - If a recipe calls for baby leeks and I can't find them, can I use regular...
- is it better with all whole eggs or some whites? can you bake ahead, freeze...
- I have a question about step 3 on the recipe "Roasted Curried Cauliflower"...
- The only suitable brining vessel I can find that will also fit in my fridge is...
- How to make soup-bone soup without soup bones - have stew beef, potatoes,...
- Hi all! It's one of my favorite nights of the month; our bi-weekly fish CSA...
- It's a 21 pound free-range, no preservatives or antibiotics (ever) turkey. The...
- Any chance it could be assembled the night before or will it dissolve into...
- I have a question about the ingredient "1 teaspoon cinnamon" on the recipe...
- Cooked a raspberry danish with cream and ricotta cheese. Does it need...
- I had a bunch of people over this past weekend and I have a lot of sprite and...
- I always find it lasts several days in the fridge but did not know if there...
- This is the tail end of our Holiday iPad app entertaining tip collecting! Help...
- We are hosting a fajita bar after the final ballet show for 50+ people. I...
- i just bought a beautiful piece of pork belly -- any suggestions for what to...
- Any suggestions will be appreciated.
- should anything but olive oil be used for garlic confit?
- We are having some friends over for a BBQ. The main course is pork shoulder...
- I would like to try canning some kiwi jam. Not sure about the natural pectin...
- I had one for breakfast today that was garnished with the traditional celery...
- My Mother & I bake hundreds of cupcakes for our business a month from the same...
- I'd like a simple but tasty way to cook frog legs
- I have a question about the recipe "Butternut Squash and Cider Soup: 1993"...
- I have a question about step 1 on the recipe "Kaleidoscope of Veggies Tart"...
- I have a question about step 6 on the recipe "Pudding Chomeur" from camille....
- I also have a beef chuck roast I was thinking of grinding and adding in with...
- What kind of slow cooker is shown in the slideshow? It looks lovely. Have you...
- I'm wanting to make sore throat lollipops with pineapple, ginger cinnamon,...
- General uses or other information, in addition to recipes, would also be...
- I made some onion soubise for the first time on Saturday and I still have...
- Would love to register online for wedding/shower gifts!
- what is the best way to cook a Spanish omelette? I always seem to screw it up!...
- Thinking about buying an ice cream maker for home and wonder if anyone has an...
- I live in a place where brown sugar is not easily found. I can find brown...
- I want to make a buttercream frosting flavored with dried raspberries. Should...
- This question was asked 10 days ago and has over 1200+ views, 44 comments and...
- can i can and if so how, your tomato sauce with butter by marcella hazan
- what are moong lentils
- I have a question about step 2 on the recipe "Soft and Chewy Oatmeal Bread"...
- Is it safe to brown meatballs today, then freeze and finish cooking in sauce...
- Robicelli's, the incredible Brooklyn-based bakery that has activated itself as...
- I'd love to bake cinnamon rolls for a friend, but won't have time to bake them...
- We brought home half a rack of so-so babyback ribs from a restaurant. The...
- I made tomato confit (slow roasted tomatoes). A lot, more than what we can eat...
- I just added a new recipe but can't find it in RECIPES even if I type the...
- How can I keep my meringue cookies stay white? Should you add cornstarch or...
- we are getting a new kitchen, but the Work will leve us whit out a kitchen for...
- Mutton on an induction cooker. Its already 2 hours. Cooking on a temperature...
- I made one with dried chilis and it is spicy, smoky, and bitter. I would not...
- vegetarian suggestions please! oh no cheese!
- I am looking at things like SPLENDA AND SUGAR ALTERNATIVE BUT DON`T KNOW IF I...
- I just came across a bobby flay "mac and cheese " recipe. It call for egg...
- JACKFRUIT Today there is a festival of dishes from jack fruit at CGH earth...
- I think it's great that Food52 is promoting homemade kombucha with the starter...
- is the 1/4 cup measurement for the cream correct? it did nothing to melt the...
- My spice cabinet is stocked so I'd like to mix my own pumpkin pie spice. Any...
- I want to try making paella this weekend, does anyone have a recipe...
- So we butchered our pigs Tuesday and have two prosciuttos curing but we have...
- I am trying to come up with a peach layer cake recipe for a friend's birthday....
- I have a question about the ingredient "6 tablespoons tawny port, divided (see...
- Can I freeze an unbaked sour cream apple pie or will the filling separate?
- Does anybody have any good recipes for Icing and frosting that's not to sweet....
- I already have a second main dish: shrimp w/ coconut milk casserole. Chicken...
- Do I really need to use canning jars to quick pickle things? Or, can I just...
- When reducing stock, after straining, is it necessary to keep it at a low...
- Now i've found plenty of recipes for making cold brew in a french press. My...
- After more than a decade, I am finally retiring my old cheap fondue set in...
- I was gifted a bag of tagliatelle al porcini from Italy. Not sure what sort of...
- I know this isn't really a cooking question but it's a food question. So, I...
- How do I get the rosemary, lemon zest and sea salt to stick to my roasted...
- making mexican food but I can get the nice authentic flavor for my sauce right...
- I have a 700g pork belly which I would like to roast slowly as per the recipe...
- I signed up to join Food 52 blog a couple of years ago. but I never get any...
- @amandahesser I made your eggnog! Q: will it be ok for 5 hours or will it...
- I really have 2 separaten questions here. First, does anyone else find that...
- My boyfriend and I are going out for our 3 year anniversary next week. All he...
- Need a new electric tea kettle, for tea and boiling water for pasta and other...
- Hey I love the veggie burgers at nandos and would love a recipe to make a...
- After drooling over them for years, I just got a KitchenAid mixer! It's a 5qt...
- I just made clarified butter. Are there any uses for the milk solids? I don't...
- I'm making a gingerbread dark molasses cake (from the book Cook Fight; fairly...
- I have a bumper crop of Torpedo Onions and they have an amazing flavor! Too...
- Could you suggest some great low carb low gi recipes?
- A food non-waster’s dilemma: I pre-soaked rice for dinner tonight, but then...
- I would like to try Torrisi's recipe in the NYT - you can read the procedure...
- Hi Food52ers, It's fresh borlotti bean season and, boy, do I love 'em. I've...
- I'm baking this pie today, but would like to serve it warm tomorrow. Can I...
- Haha, I have a craving and that's all I have around!
- Help! I baked a tart shell and when moving it to the round, it broke in half....
- Is there anything that can be added to an expired box cake mix to leaven it...
- I'm making a Tarte Tatin for the first time and I was wondering if I bake it...
- making a semi freddo; recipe says i have to use a metal loaf pan. all i have...
- For the first time, I made and frozen some unbaked blackberry pies this...
- I entered a recipe to this week's contest (one-pot meals) but don't see it...
- I want to use my mother's old bean pot to make some baked beans for Memorial...
- I've been slowly teaching myself the basics of cooking Indian food. I'm a...
- Why don't certain people refrigerate eggs that say "please refrigerate" on the...
- I have a question about the ingredient "Good olive oil, and lots of it" on the...
- ...
- New le creuset 3.5 dutch oven. 1.5 lbs of pork butt in the fridge. I'd love...
- Anyone ever use the trub left at the bottom of beer making for anything? I...
- If your otherwise good looking garlic clove has a bright green sprout/germ in...
- Does anyone know of a food photography class in NY that's not too expensive?
- Looking for delicious recipes using a salt block, either cold or hot recipes
- after thawing my 15lb turkey in the fridge for 5 days, it is still mostly...
- Are sunflower seeds a hoax? Where do they come from? Sunflowers?...
- Just bought a can of this stuff for the first time. Pureed it in the mini...
- Just made Carrot Ginger soup (from Weelicious). Too salty. Added cream. Dont...
- ...what the hell is that? One of my friends lived in Belgium for awhile and...
- My wife hates sweet tasting meat, this would be a big problem
- So two very close friends (twins) are having a birthday party tonight. As a...
- My friend is allergic to eggs and I'd like to make a cookie with almond meal....
- Just acquired a pasta making apparatus, but the instructions inside only refer...
- I am making a recipe that calls for frozen puff pastry. The directions say to...
- This afternoon for the first time when I tried to search Newest Recipes, the...
- Planning to serve unfrosted chocolate cake with some fruit. What dairy garnish...
- Going to Chicago. Accepting recommendations.
- I have some frozen (pre-cooked) crab legs that I would like to prepare...
- do you have to use irish butter?
- Hello, We live in France and I have just received my first Kitchenaid stand...
- What is the vanilla extract amount equivalent to the innards of a vanilla bean...
- I am making lamb for Christmas and roasted veges. I would like to roast the...
- Best way to cook bone in ribeye
- I saw the black bean soup on yahoo news blurp..it sounded and looked delicious
- what is a good use of leftover shredded mozzarella (I'm also a vegetarian)
- do i have to start over? help!
- What type of rice is good for using in soups?
- How do I make an Indian dish known as a nargis kebab, meat enclosing a whole...
- So I'm at a buddies house and I'm cooking dinner. We are having Porkchops that...
- I want to bake this today:...
- I plan to make applesauce for T'giving dinner. Question--any experience with...
- How much molasses is necessary to activate 1 teaspoon of baking soda to leaven...