Hotline Topics
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I'm making Harold McGee's Smoky Oven Spareribs from the NY Times. It has you add three ingredients (smoked spanish paprika, cider vinegar...
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How long can I keep fish in the fridge?
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I made a giant pot of ratatouille. Can I freeze it?
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How do I cook a rack of goat?
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Does anyone know of a good website (or book) to find information for canning?
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Recipe for a flaky yellow cake?
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What would you put on the menu for a book club dinner?
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What's the difference between a buckle and a slump?
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Is buttermilk an OK substitute for sour milk in a recipe? I need a cup of the former and I'd hate to sour some perfectly good milk when there...
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Is elephant garlic the same/more/less powerful than regular garlic?
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what's the best way to store bread?
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Why do recipes for baked goods that have you combine alternately, at the end, dry ingredients and wet ingredients ...
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And photo #4. They all seem to have gorgeous purple flowers
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Photo #3 - are these herbs or just daisies......I suspect my basket of goodies has some decorative flowers in.
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Here is photo #2 of another herb which I don't know. I suspect its oregano but....
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i got a delightful bounty of late summer veggies and herbs............but I can't tell what they all are! Can you help?
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Can anyone suggest a good brand of sherry vinegar?
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Do you have any "can't-miss" restaurants in France or Italy?
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Overload of fresh tomatoes in my kitchen. Is it ever OK to store some in the fridge? Produce goes from ripe to soft so quickly in this hot...
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This is a general food safety question, but I'll make it specific. I made WinnieAbs Smokey Minestrone soup a couple days ago and am now enjoying...
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