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@f52hotline

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Here to answer all of your cooking, eating, cleaning and entertaining questions! @food52

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Before you toss those apple peels and cores, turn them into homemade jelly. Apples are naturally rich in pectin, which helps the jelly set when combined with sugar and acid at the right temperature. All it takes is boiling and reducing (ours took about 50 minutes) to turn leftover scraps into a delicious spread for toast, pancakes, cheese boards, and more.
Comment "apple" for the full recipe!

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If you’re carving pumpkins, save the seeds for this pumpkin seed chili crisp from @cliffordendo. Inspired by salsa macha, a Mexican chile oil made with dried chiles and nuts or seeds, this version gets its nutty crunch from toasted pumpkin seeds. Spoon it over tacos, eggs, steak, or roasted vegetables. Comment “recipe” and we’ll send you the link!

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As the weather cools, soup season is officially here. Here are a few of our favorites to keep in rotation this fall, each made with just five ingredients. Comment “soup” and we’ll send you the recipes!

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Store-bought broth doesn’t have to taste like it came from a box. @cliffordendo shows us three ways to give it a more homemade flavor, without taking up hours of your time. Comment “link” for the full breakdown!

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Soup season has officially arrived, so why stop at chicken broth? Think parmesan broth, mushroom stock, white miso, and more. Comment “soup” for seven recipes to try this fall!

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Lambeth-style cakes may look complicated, but @thainybites breaks down the simple piping techniques behind the ornate designs. It’s all about repeating a few patterns until they come together. Comment “link” for our guide to all things buttercream, including how to make all six types.

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Corn is one of summer’s greatest gifts, and there are so many ways to enjoy it beyond the cob. From boiling and blending to baking it into a showstopping dessert, these recipes make the case for corn’s versatility. Comment “recipe" to get the full roundup!

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Shiitake stems usually get tossed aside, but @cliffordendo has a better idea. Born in Hong Kong in the 1980s, XO sauce has since become a staple of Cantonese cooking, traditionally made with shrimp or ham. This version is just as flavorful, getting its richness from mushrooms instead. Comment “sauce” for the recipe!

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There are actually plenty of foods that taste (and look!) even better after a day or two in the fridge. These make-ahead recipes are perfect for getting a head start on the week, so you can skip the sad leftovers and expensive takeout. Comment “link” for the recipes!

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If a recipe calls for Oaxacan cheese and you can’t find it at the store, here’s a simple at-home swap. Oaxacan cheese is a mild Mexican cheese with a stretchy, stringy texture similar to mozzarella. Comment “link” to learn more!

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What do mayonnaise, aioli, and beurre blanc have in common? They all come together through emulsification. @noahtanen breaks down the technique behind these three classics so you can make them with confidence. Comment "link" and we'll send you the recipes! #f52community

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Don’t toss those garlic skins just yet. @cliffordendo shows how to turn them into three pantry staples: garlic salt, an umami seasoning, and a smoky barbecue rub. A no-waste trick for getting more out of every head of garlic. #f52community

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