Sitemap / Hotline Questions
- I've got a 120-inch pan, about 2 cups of added veggies and cheeses. I want it...
- so i've been experimenting quite a bit with jim lahey's very forgiving no...
- What are your favorite ways to eat almond butter?
- They were delicious, but there's still a good dozen left. Can I save them?...
- I've lost my recipe. I really like the one on the back of the Ghirardelli can...
- So my family's had this pizza stone for years, and it's only been used a...
- I have a question about step 5 on the recipe "Russ Parsons' Dry-Brined Turkey...
- Any ideas for tomato sauce substitute, without tomatoes for someone allergic...
- Bringing stuffing to Friendsgiving and I want to make something that everyone...
- How does one go about adding photographs to existing recipes? I just made a...
- I have a question about the ingredient "sriracha (or to taste)" on the recipe...
- How many dishes you make everyday for dinner? I asked the question about the...
- Just like the title says... looking for a great, tried and true Cabbage Roll...
- What is the largest size of prints that can work with the print hanging frames?
- other than dry and hard texture are there any other answers?
- I'm about to put the cake together. Boy these pans look like easy bake oven...
- Hi all. I'm working on a dairy-free Mac and cheese. Roasted butternut squash...
- Can i use stone ground whole wheat flour instead whole wheat pastry flour? Or...
- First time polenta cooking. It jumped up and bit me! Big burn. Less than a...
- Hi. I need to make a gluten free pumpkin pie. Can someone recommend a good...
- Can I substitute red for white onions and vice versa? So many recipes just say...
- What is the method? Can't waste time to look up bunch of recipes. I have a 2...
- How do I get more "air holes" in my bread
- I want to make a vegetarian green chili for a party using 1 pound of frozen...
- I've been doing some research on yeast breads, and the thought occurred to me...
- I have lost a favorite recipe called One Egg Chocolate Cake (unfrosted, baked...
- Hi bakers! A friend has asked us to make 12 pies for her wedding. Aside...
- I tried to make a small batch of grape jelly but I must have heated it too...
- Thanks, everyone.
- My husband is smoking a turkey Wednesday night. It should be done smoking...
- I have a question about step 4 on the recipe "Lobster Diavolo" from merrill....
- I have a question about step 1 on the recipe "Absurdly Addictive Asparagus"...
- What ratios do you use? In what kinds of recipes shouldn't you use whole wheat...
- Thanks for your input!
- I've made Jim Lahey's Sullivan St bakery bread more times than I can count,...
- I would like to make Furey and the Feasts' "Viet Hapa Pho". I need to shop in...
- My family doesn't necessarily like roasted pork tenderloin but it was on sale...
- Teddies apple Cake does it use all purpose flour or self rising?
- I have a recipe with three parts. Each part has an ingredient list and process...
- I'm trying to find a video posted in the past two years demonstrating...
- Several recipes call for it, but I don't see any recipies on Food 52 site.
- My CSA box this week included three beautiful pattypan (also known as...
- With the best version if chocolate
- I want to make a butternut squash soup but don't want to peel the skin? What...
- I'm looking to replace my 25-year-old juicer. Any suggestions? I mostly make...
- I'm using a gluten free Angel Food Cake mix. It asks for 12 egg whites.
- There have been many asking this question, 'left food out overnight is it...
- I need to buy a stand mixer that can mix up 25 lbs of cake batter.I'm thinking...
- If I can't find the cardamom spice, do you have a suggestion for an...
- . making lassis for a Sunday morning gathering. lemon and cardamom flavors....
- I have a question about step 3 on the recipe "Skillet Mac & Cheese" from...
- I'm preparing for two very important interviews tomorrow. I'm so excited and...
- I'm starting a new diet. Is there a way to eyeball 3oz of chicken? Don't...
- How do you make the perfect bolognese?
- The butcher indeed spatchcocked my turkey, but it appears he just split the...
- I need a recipe for a great Saucy chili. And is Quinoa good in chili?
- I just got one, I'm not sure if the sytrofoam is supposed to come out or not.
- I'm looking for suggestions for a blueberry dessert for a craft party I'm...
- I've just returned from Madagascar with a large bundle of vanilla pods. For...
- I've had the idea of baking pork sirloin chops in phyllo dough. I've got a...
- I've found almond flour everywhere but I'm allergic to almonds...
- I'm hosting a pizza party and I'm looking for topping ideas! I'll be making...
- I am craving them in a major way. Know any good dishes/baked goods?
- Anything with beans would be awesome, too!
- I am using Fruit powder dehydrated , so what procedure should I follow ? So...
- i made a cider jelly that set perfectly but i would like to know can it be...
- The picture for "8 Food Blog Links We Love" features a beautiful cake with...
- I have a question about step 6 on the recipe "Creamy Sausage Stuffed...
- when rolling out dough, any tips to figure out when appropriate thickness has...
- Hi Food 52, are your pricing in US dollars?
- I'm in the market for a large (at least 7 quarts) dutch oven. Is Le Creuset...
- I picked up some baby artichokes at the market and made a light tempura batter...
- Is a mango a healthy fruit
- I can do orange peels successfully but I'd like the glossy whole or half...
- Can I substitute wax paper for parchment paper?
- I'm looking for an interesting recipe, something new for an appetizer themed...
- I'd live to put a small of the face of a little girl who us awaiting a...
- I would like to make a passion fruit pastry cream -- isit ideal to replace a...
- I recently experimented with pickling, so my question is regarding how to...
- Please help. For the last 15 years, I have loved cooking, reading and trying...
- Hi! I'm making Beef wellington for Christmas dinner in a pinch and just...
- i really love to eat the grilled ika at sumo's restaurants and offcourse its a...
- can I make coconut whipped cream the day before? and how to storre it?
- Sorry for the tired joke but it's almost impossible to find peanut butter in...
- I am thinking about making the banana cake with white chocolate cream cheese...
- I've a cookie recipe calling for Tuaca. Could I use an equal amount of almond...
- Do you use a brisket that has already been corned? What is the best brand to...
- I bought these beans at Whole Foods and looked through my extensive cookbook...
- My spouse is making a yakitori dish from F+W, it calls for 3 cups of sake. We...
- What's the best way to reconstitute brown sugar gone hard?
- Is Greek yogurt an acceptable sub 4 creme fraiche in horseradish sauce?
- Which is better for making your own soups, a pressure cooker or a slow cooker?
- I'm making a 2 layer cake for a bridal shower; it's a chocolate cake but the...
- the béchamel on my moussaka did not 'set' after an hour of baking? Why?
- Does anyone know of a nice recipe for chicken and sweetcorn soup?
- Along the lines of food professions, I've found food items on occasion with...
- how to peel grate ginger
- I have a stone pot. But got it at a consignment store. Any opinions about its...
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- Had an interesting conversation with a sales associate in one of the NYC...
- I have been asked to make a based pasta dish for an event in a disposable...
- I have several cups of cooked sauerkraut left over from a rather large...
- I'm going to a potluck tonight and cheated by buying a deli potato salad. I...
- Why not to Canada?
- Help! I need to make a gluten free, dairy free wedding cake. Preferably a...
- Got crazy at grocery yesterday and bought smoked salt. I find the smell super...
- While adding my first recipe, "Cheesy Beans & Greens" it seems to have posted...
- The best friends are coming over, and thus are forgiving of lack of polish....
- As an anniversary surprise, my mother sent the top tier of my wedding cake via...
- Hi Magic Pickle. I was wondering if there would be a way to save or favorite...
- My friend is visiting Rochester, buffalo, and the Canadian side of Niagara...
- I have a baking final coming up soon (college) and we have to make a fancy...
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- Most of the recipes submitted to the Roast Contest over the past 3 days...
- I normally cook a 5lb rib roast at 500* for 25 minutes (5 mins per pound), and...
- for an average new york strip how long to grill for rare, medium rare, and...
- Every week we get a huge bag of carrots from our CSA, and we are not eating...
- I made the Uchiko's famous Brussels Sprouts, and have a ton of yummy sauce...
- I made nougat with some evaporated milk and have over half a can leftover....
- I signed up when first offered, but alas, nothing yet. Thank you.
- I use glassware and inevitably the food has white frost on it. Also, what is...
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- I'm excited to make the Vanilla Kipfl in the current "Your best walnuts"...
- OK New Yorkers, do what you do best. I will be there this spring and have...
- I used one egg yolk instead of a whole egg and ended up making a thin...
- How do I roast garlic
- I have a question about step 1 on the recipe "• Temater Chicken" from...
- I'm making ice cream and we only had half a cup of sugar when we need 2 3/4 of...
- Does anyone have a tricks for peeling shallots? I find myself soooo...
- But of course, they don't have the handles. Your thoughts? Any good or bad...
- I put raw chicken breasts into my slow cooker about 2 hours ago and set it to...
- Michael Pollan has a new book out about how he's learned to cook. To hear him...
- What are some of your dream/aspirational culinary learning experiences? I'd...
- I am a big fan of bechamel lasagna, so ricotta or mozzarella are out :)
- First time Madeleine maker using a traditional French recipe. The tin is non...
- I have 400 cupcakes to make tomorrow and a 50# bag of AP flour at my disposal,...
- Browsing around the internet, I haven't found an answer about what to make...
- The books & the Oxo gifts arrived 2 days ahead, but no sign of any package...
- I am using Lactose free whole milk and dairy free Mozzarella and Cheddar style...
- How many teaspoons/ tablespoons are in a packet of quaker oats?
- I have been using my La Chamba pot for beans and loving it. It is a covered...
- I have a question about step 4 on the recipe "Chopped Broccoli Salad {with...
- I accidentally bought a half gallon of buttermilk. Any ideas for it that are...
- I've tried to make it a number of times now. It always comes out clumpy and...
- Does the dough have a typical danish texture or is it more along the lines of...
- I have some chicken breasts I'm defrosting...contemplating searing them in a...
- I have never made pie before and I've decided that I need to make apple pie...
- what is mascarpone and where may it be found?
- In the original, bacon, scallions and cream are cooked with the oatmeal, not...
- I have a question about step 5 on the recipe "Yam, Zucchini, and Chickpea...
- Looking at Hippressurecooking website, they suggest cooking dry wheat berries...
- I would like to make a cake for tomorrow that had red, white and blue layers...
- I bought an egg carton yesterday from my church,we host events sometimes and...
- My sister-in-law brought me virgin coconut oil back from Nicaragua. (It's the...
- I've made this fabulous and easy recipe, that calls for cream and butter, many...
- I want to know how I can get just liquid with no sugar crystals added
- How do you make a pickle?
- On a quest to find Irish wholemeal extra course flour for brown bread --...
- Is there a way to? For some reason (wait - there's a computer involved, so...
- Does anyone know of a reputable vendor for tin tie bags? Online or NYC. I'd...
- I have a question about the ingredient "galangal" on the recipe "Curried...
- I have a recipe for a pudding dessert that calls for pineapple and a red wine...
- Beet chips?
- Yesterday i made summer rolls for my book club (and Boulangre's idea for...
- I'm getting a little tired of the classic Italian sauces and want to try some...
- I made the miso caramel sauce from this site (sugar, water, cream, miso). I...
- I don't know about the refrigerator part either! Today the temperature...
- I'm doing roasted brussels sprouts & potatoes w/ duckfat. Can...
- What do you mean by "natural" yogurt? I'm sure that you mean unflavored, but...
- I need to know which cheese uses vegetable based rennet.
- Food 52 recipe for charred broccoli and lentil salad has a dressing with...
- I have searched and it appears there is no unsweetened coconut in my area....
- Can I double the my recipe for popcorn balls,,,,,
- I make a very simple stuffing w bread, celery, carrot, onion, chix broth,...
- Hi! I've been canning tomatoes for years, using both a waterbath and pressure...
- I have a question about step 8 on the recipe "Chocolate and Cabernet Sauvignon...
- i could have sworn that recently i saw a post (on food52 or at their FB page?)...
- I bought some dried lavender to make scones, but anyone have other ideas? I...
- I'm making Ken Forkish's whole wheat bread (from the book flout water salt...
- Okay, I finally had to buy some. This time of year I make a lot of soups and...
- Where can I find hemp seeds?
- I have a question about the ingredient "Harvey's Bristol Cream" on the recipe...
- I found an enticing recipe that calls for segments; the book (an amazing...
- I have about a third cup of porter leftover in the bottle, I am making Silver...
- I found a recipe here last year that had me combine whole cream to thawed...
- http://www.williams-sonoma.com/m/recipe/chocolate-ice-cream.html I doubled it...
- Getting gearing up for warmer times and have been thinking about this. When...
- I'd like to serve a ricotta, goat cheese tart, topped with marinated tomatoes...
- Just realized I'm almost out of powdered sugar and was wondering if anyone had...
- I have a question about the recipe "A bowl of green" from tuscanfoodie.
- What can I do with corn husks and silks, aside from throwing them away?
- What's the difference in using mayo vs an egg as a binder in crab cakes?
- Just read Cristina Sciarra's query from four years ago about where to eat in...
- Don't you miss the days when ppl didn't ask dumb food questions? Do brits not...
- I got my hands on blueberry mousse cheesecake's recipe. It used leaf gelatine...
- I'm craving the classic Indian dish and wondering if anyone had a...
- I'm cooking for a lady who's allergic to eggs, dairy, nuts, seeds, oats,...
- I have a recipe calling for Anaheim peppers. What's a good substitute?'
- Just came across a recipe with Herbes Salees. It says it's a Quebecois...
- Convection oven, pork marinated in a cowboy marinade.