No more soggy bottoms ever again.
Homesickness in the form of custard and cream.
Uncrackable pumpkin + single-crust apple = your Thanksgiving pie power couple
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. There's no getting around it -- everyone's mind is on Thanksgiving. As the big day grows nearer, our plans fall into place: we decide which sides should grace the table, which way is best to cook the bird, what to serve before the meal. And then there's always the pumpkin pie. But what if this year, there wasn't?
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.
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