Sitemap / Hotline Questions

• I went to recommend them to a friend who admired mine, and… they’re gone!
• Could you substitute with dairy-free butter, omit the cheese? Would...
• Is anyone else participating in Veganuary? Also interested in advice from...
• I have three Oxo's but need more sizes. The Norpro I purchased broke after...
• I have become an avid baker in the last few years. I have accumulated lots of...
• As a non-wine drinker, perusing the wine aisle for a “dry white wine” is quite...
• It would help if you would give some descriptions of how jiggly or other...
• I recently go help from here regarding my onion and garlic powder turning to...
• How far ahead can you make these cookies? And are they best stored in the...
• Jamie Oliver and Nigella Lawson tend to use a "red chili pepper" but I'm not...
• I need desperate inspo for eater lunch. I have some ideas, but I would love to...
• I'd love to use this recipe....
• I have a programmable drip coffee maker. Later it has been evaporating the...
• I'm making this tomorrow with dried black beans (currently soaking). Has...
• What's the purpose of that? The porky-ness of the fat that is produced by the...
• While waiting for delivery of a replacement fridge, a using standard emergency...
• Two members of my family are extremely allergic to walnuts and pine nuts - all...
• I am thinking of tackling preserved lemons! I have the brief 'recipe' from...
• can i freeze light brown sugar? Thanks :)
• I have always used a leave-in thermometer when cooking prime rib. Today I...
• Cooking a beef wellington for the first time. It’s at the wrapped in...
• My son doesn't like mushrooms. Can I make a beef wellington with chicken liver...
• I am making citrus-braised pork tacos. Pork was trimmed and cut into 1-inch...
• I just defrosted the turkey (that was bought frozen from the store) and caught...
• recipe used 500 GM of cream cheese, 3 whole eggs and 3 yolks.
• I'm new to ham and the reviews are making me want to make this....but every...
• I made Panforte per the spicy Tuscan recipe but something happened to the...
• Can I make/cook shrimp for cocktails serving today for serving tomorrow? I’m...
• I’m now on my second mixer— the first one made screaming noises when being...
• Delicious cake! Bravo! Should this cake be stored at room temp or in the...
• Hi there! I'm making a buttermilk chicken—planning to brine it overnight. The...
• Ill be making this the original way. Sounds good. for people who don't like...
• Hello! I can't find pork shoulder where I live. I could only find "ham" (the...
• I would like to make these for a party that we are having in two weeks. I was...
• Hi! I'm not vegan but I have friends who are and I've been looking for dairy...
• How much sugar to sweeten unsweetened chocolate? Ok, so I accidentally bought...
• Hello, I want to cook this for Christmas dinner, but light brown sugar is...
• Hi Food52, I would like to submit a recipe to your current contest "Your Best...
• After my banana bread sits out for a few days I see web like strands when it’s...
• I need help, I am looking for an old recipe that uses condensed milk and...
• I have been doing a food blog for about a year now. I enjoy it (most of the...
• Baked until pie was a little jiggle, took it out of oven, let cool. Now the...
• Are recipe authors notified of comments posted to their recipes? I ask because...
• Can this be made ahead of time and frozen? Thank you.
• If so, how much should we use?
• What is this? Thanks in advance!
• I've been wanting to cook with lemongrass, but I have no idea how to use it....
• I made the aged eggnog shown on your Instagram page recently and instead of...
• Seeing conflicting recommendations out there: should you decorate your...
• I’m making her California Fruit Bars - first step is to cook 2 cups brown...
• Hello!!! I can't wait to try this recipe. Can I substitute light corn syrup...
• I have made this many times and love it but I need to make it for 8 people!...
• This is my absolute favourite pound cake recipe, and I’d like to make it in my...
• Help! I’m in a pickle! Can I sub almond flour for the oat flour in the...
• I have a moist meatball recipe I use, and have always made them just before...
• Once I folded and re-rolled, the butter filling popped out of the dough. Was...
• I have some hickory bacon and some cherry wood smoked bacon but thought that...
• I had an old recipe for this, which is lost. I've googled in vain. Does anyone...
• I would like to make Zahav's Lamb Shoulder -- for the first time. There are...
• This is similar to other posts I've seen. I placed an order before...
• Would I use semi-sweet chip or dark chocolate?
• I have a holiday app recipe for Greek spinach puffs that calls for placing...
• Does anyone remember a recipe for stuffing that included heavy cream in the...
• This looks delicious! It seems like a lot of protein. I’m planning to use the...
• My new beautiful, Dansk Dutch oven has a chip in the enamel lining, and minor...
• Substitute for kirsch in a traditional Swiss fondue?
• One of my favorite cookies is a butter cookie rolled very thin and decorated...
• Do you have any modifications for the recipe if you did?
• The step to peel the peppers sounds time-consuming and potentially...
• I bought a bag of dried anchovies about a week ago. I missed the part that...
• I was given a large amount of fresh tumeric. What is the best way to store...
• My order was supposed to arrive last week but is still not shipped. All my...
• How would you adapt this for the instapot ?
• I haven’t ever heard of this cheese, but can you suggest a substitution?
• Is there any reason you can think of that I can't brine this at home...
• Hello! Do you pipe the crème France when the potatoes are right out of the...
• I’m wondering why you use canola oil instead of olive oil.
• It was published in a Detroit newspaper food section about 30 yrs ago. It was...
• I made the turkey three hours ago and it’s been sitting at room temperature....
• Hello Friends! We use our Instant Pot often and it works well with our meal...
• Over in the review section, somebody asked about cooking these in the oven. I...
• Is there supposed to be a difference between "1 culantro stem per pound of...
• I have a number of the skinny jars that go in the spice rack and not normally...
• Placed an order over a week ago and has passed the delivery date window....
• I used, for the first time, the bring to a boil and let sit method. Then I...
• Please apply retroactively
• I made my pumpkin pies this morning and let them cool completely, then put...
• I'm wondering what iPad / iPhone apps you like for organizing menu planning,...
• Hi, Will the Dansk limited edition colors (specifically the pink 1 qt...
• Why did my Pumpkin pie turn green? Taste was great. Used canned pumpkin.
• I need to be gluten-free. I'd love to make this, but Cream of Wheat wouldn't...
• On the 23rd. Can be anything. Can you guys recommend an authentic recipe that...
• The help I need is in the title. I want to make the Tunnel of Fudge Bundt cake...
• You 39m I don't think I've ever used anything other than Domino brand --...
• I'm really curious how the estimation for prep time is 1 hr... Given that...
• I'm trying to redeem my birthday code, but its telling me that I can't use it....
• Hello! Long shot here, but does anyone who lived in NYC from the 1960s onward...
• I am dying to try this recipe and some of my family members cannot have...
• I'm trying not to waste ANYTHING in my fridge, and happen to have far more...
• It’s chilling in the fridge and I don’t have time to remake the dough. I just...
• I was planning on roasting at 400 F and keeping each veggie separate so I...
• Help! My fat is not separating in my drippings, and i’m thinking it’s because...
• Would it be just as good without them, or should I make something else?
• What is the internal temperature of a perfectly cooked pumpkin pie? Also, how...
• The recipe says, "roast until an instant-read thermometer inserted in the...
• I prepared a brine and left it to cool. It's been sitting at room temp for...
• The recipe lists a number but not a number of what. Seriously—want me to...
• What volume of lemon juice would the juice if one lemon equate to? Some lemons...
• First time I’m making this and just want to confirm that this very small...
• I neglected to read my recipe for pumpkin pie carefully. Saw I had one can of...
• I'll be making this when company's in town, but have never made a brisket with...
• I want to dry brine a spatchcocked turkey breast for 48 hours, but can I also...
• How far in advance can the entire pie be assembled and stored?
• I've never made it before and not sure how long it needs to age!
• I bought the 3 bowl set of Anyday glass bowls with covers. One of the bowls...
• Having trouble understanding how to assemble. Do I cut the 12x24” piece into 6...
• I’m having difficulty with my baking recipes since moving to Tennessee. I have...
• Do you think that I could parboil the potatoes the day before Thanksgiving and...
• What adjustments would I have to make in this recipe if I were to use short...
• Can I prepare the stuffing and mashed potatoes the day before? And what...
• I want to assemble an apple crostata, freeze and and then bake on...
• Will it be ok for this Thursday ?
• I don't see a way to do it in edit profile section
• My oven is broken, but my gas grill is great. Do you have any advice or...
• I just got the large (5.5 quart) pot a week ago, and so far, it's all I'd...
• Even when the blade is newly replaced, it catches, not leaving a clean cut....
• I have made a macaroni or rather pasta salad with no mayo- just a vinaigrette,...
• Has anyone baked the Pan de Cristal recipe from King Arthur yet? I have it...
• Looking for a recipe for wonton soup that had MSG as the secret ingredient....
• Root Beer is not a common flavor here so I was anticipating my cake made with...
• I love Judy's oven fried chicken, but my oven gets to be a mess! There are so...
• The recipe says "spread a very thin layer of jam... over the bottom of each...
• I work cooking for a bar- wondering if I could freeze a batch of this and if...
• Does anyone know how I would be able to teach this to my High School Culinary...
• This frittata looks great! Could this recipe be doubled and baked in a 9X13...
• Last year Food52 did a holiday food swap that was a complete hit. We have been...
• I’m in the mood for grilled fish but live in an apt. Was planning. On getting...
• What's the difference between black, green and pink peppercorns? Can I use...
• I am not a huge fan of rosemary, are there any other suitable swaps?
• Looking for a coffee marinade for chicken breasts. Read thru this recipe...
• I'm using pizza dough from a tin and rolling it out will this slow down the...
• i am trying to combine Tiramisu recipes,,, 1 has an uncooked custard & for...
• This recipe calls for garlic powder and dried onions yet doesn’t list them in...
• Dansk saucepan
• Has anyone made the Milk Bar Compost Cookies? The recipe calls for glucose...
• Here's a new one for you: This is less a food question than it is a tax...
• What can I substitute for preserved lemons?
• Have failed 3x to add comment to picnic thread. 1st - wrote and posted from...
• The idea is, it would be a gourmet dish, where i have creeps cooked/fried in a...
• Do you think this could be made in the Instant Pot
• The note at the bottom says this makes one 8” cake. In the recipe, it says to...
• I used to use the recipe by the bald gourmet but I can not find it. Any great...
• As stated in the title, I'm making healthy tiramisu. The recipes used...
• for the dry milk powder
• Has anyone successfully used oat condensed milk instead of regular condensed...
• I have had a Kitchenaid blender for years and the rubber thing on the base has...
• This is the recipe RECIPE FOR: Swedish Ginger Cookies SOURCE: Sister Judy...
• I am entering my first pie contest! I have two weeks to prepare and perfect...
• While it's not the earliest possible recorded date this year (Sept 5, most...
• I want to purchase today Nov 1.
• For cooking stuffed bell peppers: Should I cook the rice before hand or blend...
• Is there a salad on Food52 you often make or have saved in your collections?...
• This sounds terrific, and I want to include it on our Thanksgiving table this...
• I saw a YouTube version and didn't write it down. It was so fun and simple....
• Hello! I have a white Dansk pot that I found at the thrift store, but it has...
• No instructions in the box or on the box, googling all over but most info is...
• I just cut back my lemon balm plants hard today, rinsed the leaves, and spun...
• I have difficulty determining the correct consistency of sorbet before...
• I am worried about the safety of the broth
• His breathing suffers with anything over 375 and also the slightest bit of...
• I got this pack of dried anchovies from the Chinese Supermarket. I thought...
• Does anyone know where you can purchase Wheat Protein Isolate 5000 (Wheat...
• I've used so many recipes but the elusive crinkly top never appears. I've read...
• Do you stud the entire surface of the fruit with cloves, or just part of it?
• I've recently made 2 batches of Vietnamese yogurt. Easy to do, lovely silky...
• I have been having an issue on and off with the texture of my chicken. The...
• I very much dislike cream cheese and will have no plans to use it beyond this...
• I've actually never made fried chicken, but i've been looking for inspiration...
• A friend is having a dinner party and serving grilled shrimp w/pesto. She...
• I would like a simple and tasty way to prepare Spaghetti Squash.
• My friend and I are having a dispute: she claims balsamic vinegar is an...
• Received the grinder attachment for Christmas. Other than grinding meat and...
• My wife doesn't eat red meat, so I am considering using chicken in a recipe...
• The recipe calls for baking powder but in her writing she states baking soda....
• I am in a foreign country where my grasp of the language is tenuous at best,...
• I'm doing some research on sharpening knives and wanted to get the input of...
• I like all types of food, but especially whole vegetarian foods, and would...
• I had a mishap with my beautiful Sabatier knife over the holidays and it must...
• We are planning a major kitchen/mushroom/family room overhaul. (Best as I can...
• Peach tarts (https://food52.com/recipes/14217-peach-tart), blackberry galettes...
• "What’s your favorite quick weeknight dinner recipe that’s ready in under 30...
• I ordered 3 day shipping on October 27th and it shows it hasn't even shipped....
• or by Tony Bourdain?recently prompted by seeing a documentary about him, i...
• I added 1/2 cup of Peach Brandy to a recipe calling for 1 and 1/2 cups of...
• What was the spaghetti recipe on the site in the last week or so. so simple...
• I was wondering how I could incorporate honey into this recipe to make a honey...
• I don't know what I have against tempering eggs but it offends the very nature...
• We are wanting to go to Beaufort area to eat local from High in the Hog. I see...
• What can you substitute for the white chocolate or can you get away without...
• I imagine it’s better to do it post-shaping and then bring to room temp before...