Food52

Food community, recipes, kitchen & home products, and cooking contests.

These faux wreaths from Abigail Ahern look like the real thing, but they’re made of wire, plastic, and paper. (Who knew?) Choose from eucalyptus and willow.

Food community, recipes, kitchen & home products, and cooking contests.

I wanted to develop a better boiled cider pie than the one I've been making for years, so I used Sister Pie's salted maple pie as a template and added homemade boiled cider, cinnamon, and nutmeg.The result is an intensely tart and fruity custard pie that's also very rich and sweet! The texture ends up close to a pumpkin pie after it's been chilled.I use Erin McDowell's all-buttah pie dough, but feel free to use your favorite one, or even a storebought crust!

Food community, recipes, kitchen & home products, and cooking contests.

Holcomb’s Teeter Carafe is made of hand-blown glass with a drip-free rim and playful ash-wood lid to protect drinks. Shop now in clear or smoked glass.

Nestled in the charming town of Argentan, Normandy, the renowned restaurant La Renaissance is home to the exceptional talents of Chef Arnaud Viel. Known for his innovative and refined French cuisine, Chef Viel invites you to indulge in his signature dish: Farm Lamb with Shoulder Croquettes and Chickpea Puree. This elegant and flavorful creation combines the rich, tender lamb with the earthy notes of chickpeas and the delicate crunch of shoulder croquettes, all harmoniously blended to create a symphony of tastes and textures. Join us on a culinary journey as we explore the intricate layers of this remarkable dish, a true testament to Chef Viel's culinary artistry. Prepare to be delighted and inspired by the exquisite flavors and meticulous presentation that define the dining experience at La Renaissance. Bon appétit!