Nicholas' go-to fancy dessert when there's no time to make a fancy dessert. (Eat up, kids -- it's just yogurt, right?)
A roundup of all our favorite pastry tricks.
Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52.Today: Gena teaches us to veganize pies, tarts, and crumbles, one ingredient swap at a time, with recipes for Vegan Pie Crust and Vegan Pumpkin Pie.
The kids are back in school, which means you may need to start gathering ideas for the numerous bake sales for the tennis or soccer team (and beyond!). We've rounded up some go-to bake sale favorites that have been upgraded, like crispy oatmeal chocolate chip cookies, and lemon-ricotta bars.
Experience a gastronomic globe-trot with these 8 treats!
Your stone fruit education continues -- this time we're talking peaches.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. We ate basically everything this week, celebrating the best of summer's bounty. (Does birthday cake count as summer bounty? Let's cheat and say it does.) What have you been eating?
We've got a bevvy of Walker-and-Addie standbys in today's lunch snapshot: ham and cucumber sandwiches, a big favorite, paired this time with farmer's cheese and a chimichurri sauce that you'll be seeing on FOOD52 sooner or later. And dessert? Anne Dimock's Genius rhubarb pie, a perfect end to a summery lunch.
Amanda's got a handy trick for using a rimmed baking sheet to hack a tart pan.
Life gave Jenny some lemons, so she made a tart.
Make more pies. Start with this one.
Press on! A&M show us how to make a press-in a crust.
Armed with a rolling pin and plastic wrap, A&M demonstrate a smooth approach to roll-out crust.
The marvelous Dorie Greenspan stops by food52 headquarters for some pie baking fun.
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