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by Caitlin McGrath 4 days ago

In December, we’ll be cooking from the FOOD52 WEBSITE. This thread will cover both discussion of and reporting on recipes from https://food52.com/recipes, so don’t hesitate to post about either fro...

Hello Friends, I am cooking a deboned skin on turkey breast for our very small Thanksgiving. I picked it up from the butcher and when I cut off the string to marinate as instructed, the whole thin...

I was saddened to read about the closing of Sammy's Noodles in the West Village. They served the most delicious, substantial and unusual (for NY) cold sesame noodles I've ever eaten: thick, ropy no...

Looking for a backup butter recommendation. I have been using Straus, but avaiablity has been spotty recently here on the Central Coast. Any favorites that I should consider?

I've seen discussion on here in some old posts regarding how Tramontina Tri-Ply cookware sets sold at Walmart for a fraction of the price are the same exact pots and pans that Tramontina sells at f...

by Melanie Wong 5 days ago

" . . . You, too, can use sensory memory, oral history, and historical detective work to better understand, or to recreate, family or cultural dishes that you connect with. Whether you have a trove...

I was wanting to make some blood sausage and I don't know anywhere in the Greenwood, Indiana area that would sell any fresh blood. Can anyone help me?

I'm planning to make some prunes in armagnac as a holiday gift. I've looked at a few recipes. A couple just dump the armagnac on prunes. But it looks like the traditional way is to steep the pru...

I have a 7 lb bone-in turkey breast I am planning to roast in the oven on Thanksgiving. However, I don’t have a roasting pan and am confused about what to cook it in. Should I use a disposable foil...

I’ve always been curious about mutton, but two butchers and one farmers market stand have told me they don’t know where to get it. Does anyone here know where to find it in the east bay? (Just wa...

DH and I are hunkering down at home for Thanksgiving. I am out of work (again) due to a government mandated shutdown caused by COVID (again) So, I will have plenty of time to cook! What's on yo...

Hello, I am looking for a good quality kitchen torch. It seems to be a tall order, a lot of them seem to be junk. But I am wanting a kitchen friendly smaller torch than our large heavy propane to...

I really have two questions. The first is where to find the best pancetta and guanciale in the Boston area. This second is whether anyone has any experiences to share making their own and where the...

I've never tried the low and slow method, have you? Any advice? I love the Petrini roasted turkey recipe I've posted here before. (At the beginning, you make a paste of butter, white pepper,...

by MelMM 8 days ago

Time for nominations for our December Dish of the Month. With COVID cases spiking, the only thing that is certain about this holiday season is that it will be unlike any other. How does this affect...

by Amandarama 8 days ago

I am only cooking for two and the turkey I ordered is still probably too large for us to reasonably deal will, so I was thinking about cooking it this weekend, portioning it for the freezer, and th...

Hi everyone, let's talk about making candy, cookies, treats, etc. for yourself, family, friends and neighbors, whatever your cause for celebrating may be! Even in this SD time, I plan to dr...