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• <p>I’m always looking for affordable ways to cook for a crowd without...
• I’ve got some leftover chocolate milk and don’t want it to go to waste. Can I...
• I saw a YouTube version and didn't write it down. It was so fun and simple....
• I have a recipe with three parts. Each part has an ingredient list and process...
• your hacks or ideas.
• Is there any reason you can think of that I can't brine this at home...
• Hi Food52ers! I'm rounding up community favorite things to cook over a...
• I have Starburst watermelon jello and a boxed pound cake mix and a boxed lemon...
• My coffee maker stopped working and i have been diving deep into finding the...
• So I cooked 2 eggs for 2 minutes in boiling water. The out side was white but...
• Ok I started my pot roast, potatoes and carrots in my crock pot on low at 6...
• Are recipe authors notified of comments posted to their recipes? I ask because...
• The step to peel the peppers sounds time-consuming and potentially...
• I'm working on a meal prepped pasta, and the cheese sauce is a blended mixture...
• I live on my own and have a tiny freezer that won't hold a baking sheet....
• Would love to hear any feedback! A friend is redesigning his kitchen and is...
• ow much should homeowners budget annually for home maintenance and...
• Would I use semi-sweet chip or dark chocolate?
• I cook for just myself. Advice, please, on how long this is stable in the...
• I’m confused about the cooking method. Does this recipe assume that all ovens...
• I see in the review section someone added fresh peas, but no amount.
• Recipe needs revised to list sugar in the ingredient list.
• In my 50+ years as a food-a-holic, this is only the second recipe that lists...
• Recipe only says cumin. If I was to assume I would use whole cumin, but is...
• Hi There, It would be helpful if you stated in the recipe that the lentils are...
• Received the grinder attachment for Christmas. Other than grinding meat and...
• Last night I wanted a baked potato with my roasted chicken. Instead of the...
• I'm just wanna buy crispy rice VietNam and this is what i find
• None of the meat dpts. in my grocery stores will attest to their salmon (even...
• Do I need permits for a kitchen remodel?
• I recently tried baking 4 loaves of honey wheat. I baked for 30 minutes at...
• While waiting for delivery of a replacement fridge, a using standard emergency...
• A friend is having a dinner party and serving grilled shrimp w/pesto. She...
• How do you actually create an add items to a registry, I cannot for the life...
• Interested in buying either a PSWoo or an Eggspander ,BGE or after market....
• What is liquid smoke? What can I substitute it with? How does it help in the...
• how do I delete my account? I've sent multiple requests by filling out a form...
• Hello! I make this recipe every week. It’s the only bread my family eats! Love...
• What can you use in place of scapes if they are not available, or should I...
• My fish monger just gave me a free sample of shad roe, now what? I have a...
• Could coconut oil be used in place of canola? I am trying to eliminate seed...
• Can a jumbo muffin pan be used? What about oranges--thinking of blood...
• I have cooked, cold, flavorless rice. How can I jazz it up?
• They're on light linen and so far dish soap, bar soap, and the boiling water...
• Any ideas regarding what food to take?
• What dimensions are appropriate for this recipe? Will a standard pie plate...
• Hi friends! I'm an editor here at Food52 working on a story for Mother’s Day....
• What are you planning on doing differently in the kitchen in the new year? I...
• What’s the difference between remodeling and renovating?
• What adjustments would I have to make in this recipe if I were to use short...
• I needed help with a defective handle on a Danske Kobenstyle pan. Although...
• This recipe makes quite a lot of mustard aspic. I like the ideas for using on...
• I am a mother of 2 kids. My husband is back in college. Yes, we are tight in...
• where are grouse most prevalent? are grouse and partridge best served med...
• I bought it in the extensive Latin foods section of a local supermarket in...
• I don’t live somewhere that makes it possible to get celery seeds. Do I need...
• I bought a bag of dried anchovies about a week ago. I missed the part that...
• Shirazi-Style “Do Piazeh Aloo” (Potato and Onion Dish) If you’re craving a...
• It’s a long shot, but I recently dined at Kru (a Japanese restaurant in...
• I want to make sure I understand instructions correctly: do you end up with...
• Followed an Ina Garten brisket recipe. After 3hours at 325 it’s still very...
• Can you also provide the dipping sauce recipe that was shown in the video?
• i am a bit stuck here my coffee maker suddenly stopped working this morning....
• I am using Himalayan Pink Salt for my daily life needs. But someone says sea...
• May I make this a day or even a few hours ahead and re warm?
• I have made the Divine Gluten Free Chocolate Chip cookies probably 4 times...
• Preferably something healthy but still kid friendly.
• Article:...
• Le Bec Fin (Mindy) asked in another thread about navigating the site. For...
• how to keep drip coffee maker coffee from being so bitter
• I just found out one of my passover guests is allergic to walnuts. Naturally,...
• Can anyone recommend a great cookbook for 60-something healthier eating...
• Here's a new one for you: This is less a food question than it is a tax...
• Hi Food52, I’m looking for a delicious Easter cake recipe to celebrate the...
• Reviews for Quiet and not expensive
• Amanda shows a photo from Oslo of spiral buns with Billberry jam. They look...
• Could you use ricotta instead of mascarpone in this recipe (at least for the...
• I recently had a branding iron made so I can put my logo on my projects. I...
• Once upon a time there was a cook in Seattle who fell in love with dymnyno's...
• I have an entire line of fine wooden dinnerware, serving boards, cutting...
• Could 100 grams of sourdough discard be used in this recipe?
• Hi there! I am planning to cook the day before and reheat the brisket the next...
• how can i make ceviche, mexican ceviche.
• At 50, I finally got the courage to learn how to cook, and the initial...
• I changed recipes at the last minute and only now realized I need dark brown...
• I found this page that genrate ai recipes (its in my native language)....
• so i've been experimenting quite a bit with jim lahey's very forgiving no...
• I found a jar of preserved lemons hidden in the pantry that I made about 4...
• I created a product in design lesson that supposed to contain a big amount...
• So not sure which I am supposed to use, and no one else commented on this...
• I do not use nonstick pans as I don't think they are safe. I also noticed you...
• https://food52.com/recipes/91166-lm
• Not strictly recipe related, but important for the cook's sanity. When I...
• Hi, Would love to know if these keep well frozen after baking. Or if it’s...
• Can I still cook & eat it?
• I lived in Dublin for several years & fell in love with the flavor & ease of...
• I will be feeding 14 people, and 2 of them are keto - extreme low-carb - not...
• Last night I prepped a bunch of brussels sprouts to cook today, by cutting...
• Would I be able to use einkorn flour in place of bread flour? Due to health...
• My starter rose and fell. I fed it a second time. I see it rose and fell...
• Do you have any modifications for the recipe if you did?
• I don't see a way to do it in edit profile section
• I suppose this is really directed towards the food52 staff: I am wondering...
• I bought too many bags
• I'm new to sugar-free baking and wonder if this recipe works with Swerve....
• I am a good cook that tends to get very paranoid when cooking for guests. I...
• I am debating whether or not to buy a rice cooker. I do ok with a pot and a...
• I just came across this post about "How to reheat pizza in an air fryer?" and...
• I've had the Kaiko pasta pot...
• I'm making an asian inspired burger recipe and the sauce asks for white miso...
• They always end up dry and no goey like I like them.
• ...uded. Am I supposed to cook this recipe with the ingredients list *and*...
• Cirrus X Handheld Steamer
• Does left-over cooked bread pudding have to be refrigerated? I googled it and...
• Does anyone have it? it's rated a 5. i've never made them and someone wants...
• Does a customer service phone number exist so I can speak to a live human...
• So idk how unique my question is but... My friend has asked me to make him a...
• Anyone have a recipe for "spicy peanut noodle soup". A local restaurant that...
• I have been using my beloved Marcella Hazan "Essentials of Italian Cooking" to...
• Best chinese food?
• I'm wondering what iPad / iPhone apps you like for organizing menu planning,...
• My lemon curd came out too runny and I was planning on using it to fill a...
• i just checked spelt flour, oat flour and buckwheat flour which i was storing...
• What amount do I need to buy for free shipping to Canada
• I defrosted a pound of bacon in the microwave but didn’t use it all, I froze...
• a cake calls for 2.5 cups of almond flour and .5 cup + 2 Tbl. AP. what...
• 2-part tube pan always, always leaks. Is there any other solution besides A)...
• Question - the image shown is clearly a sliced cookie where the roll has been...
• Hi, baker! Could you please say more about the flavor, the "smoked" cake, the...
• In a world where shipping is free or minimal, I’m dismayed to see you charge...
• My husband bought salt pork, and I have no idea what to do with it! He thought...
• Like white wine or white champagne vinegar?
• I'd like to make a Southwestern dish for an upcoming church breakfast but want...
• What's the purpose of that? The porky-ness of the fat that is produced by the...
• There was a mix up with grocery delivery, and I now have 4lbs each of lemons...
• I’m in the process of redesigning my restaurant's website and I’m focusing on...
• Favorite dessert, but I cannot get them to cut without the bottom corners...
• I processed it in a water bath, and they all sealed perfectly. The marmalade...
• I was given a large amount of fresh tumeric. What is the best way to store...
• I have a family recipe that calls for Baki g a pound cake in a cold oven for...
• My wife and I are having a disagreement. She says having the exhaust fan on...
• A friend made and gave me six jars of caramelized onion / chilli jam but it is...
• my roommate is diabetic so we're trying to get rid of carbs and I thought...
• I'm looking for tips on how to make homemade vinegar -- everything from...
• One pound equal parts ( beef, pork, veal) What does this mean? One pound of...
• I am thinking about making a dessert that calls for baking in ramekins @ 450...
• Every time I lightly grease and flour my cake pans, the finished cake ends up...
• Is anyone else having trouble finding French (du puy) lentils in stores? I...
• I have a couple cast iron pans and several dutch ovens. What is the best way...
• I tried using this recipe below, but the proportions don't seem right! the...
• Does the falcon enamelware plate work well for serving hot sandwiches or does...
• This is a quick and delicious snack when you crave a fall treat. A juicy...
• I’ve seen about half a dozen outside brands promoting themselves in the...
• Hi food52ers! I just moved into a new apartment and I'm figuring out my...
• The sauce is amazing but it was a bit thin. How would you go about making it a...
• I took a pound of bacon out of the freezer, but I didn't use all of it. can I...
• My husband and I are in Scotland for a few months. I am planning a luncheon...
• Hi, I will be trying this recipe--positive reviews look encouraging! Just...
• I need to make three batches of Martha's mac and cheese, and I'm wondering if...
• Directions said to cook on 325 for 30 minutes. Using 9 x 13 pan
• I left the granola for an hour to cool and now I can't scrape it out of the...
• Can I prepare these just before the baking step, refrigerate them overnight...
• Hi! I’m wondering, wouldn’t this be 6 layers and not 8? Also, is Nea posting a...
• Sorry to be such a dunce, but I have nothing to measure in grams. Has someone...
• Taking to dinner party. Will be out of oven . Before serving -probably 8...
• Could I use espresso in liquid form as a substitute in this recipe? If so,...
• I have a little over 2 lb. sirloin tip roast that I need to serve tender (for...
• I'm making Ken Forkish's whole wheat bread (from the book flout water salt...
• recipe says invert cake onto rack but doesn't say whether to release & remove...
• What do I do if I don’t have bread flour, could I just completely use AP?
• Posting this here as I cannot find anything in the FAQs. After I made an edit...
• need to make my francese sauce a little thicker
• I would like to make a taller round cake…would this recipe work in two 9”...
• Hi Everyone! I am in the market for new mugs/tea cups. I like a porcelain...
• I've used Dansk pots for decades and love them. Just got the 5.5qt braiser in...
• Waiting for de Buyer 9.5" pan--estimated delivery 2/1/25. Has not shipped yet....
• Is my presumption correct that the recipe uses egg whites only instead of...
• I plan to use my Staub Dutch oven. Should I put lid on closed, cracked, or no...
• A friend has invited us over to try out his wood-fired oven. We are doing...
• I want to make lasagna noodles from scratch, my question is if I have to boil...
• Our family of four (boomer parents and two adult children) will spend six days...
• Hi! Paul from the Food52 editorial team here. We're writing an article about...
• I want to make chicken liver pate. I notice that the majority of recipes call...
• Also no gremonlata?
• the paper label has been removed but sticky nests on jar will not budge
• I have recently moved to Castle Rock,Colorado. We are at an altitude of...
• For those of you who make your own vanilla extract, a couple of questions:...
• How long will a thawed turkey be SAFE to eat. Turkey was placed in fridge...
• I've never cooked with fresh basil before (don't say it) anyway, do i add it...
• In my baking I use store brand unsalted butter. I have just switched stores...
• A while ago, I purchased a set of silicone pastry brushes. When they arrived,...
• Shame on you Making a return should be easy and build confidence, and yet......
• I couldn't resist the bargain bags of apples at the farmer's market and so my...
• I have been having an issue on and off with the texture of my chicken. The...
• What is ground flaxseed
• What ratios do you use? In what kinds of recipes shouldn't you use whole wheat...
• In inherited 5 lbs of raw flax seeds. Got any great flax-heavy recipes?...
• I have a question about the ingredient "½ cup (54 grams) rolled barley flakes"...
• My husband is a diabetic, we keep his levels low, but it is difficult to do so...
• Anyone know of a book or web site on techniques for recipe writing? I know...