There are good recipes and there are great ones—and then, there are genius recipes.
Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.
There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.
These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.
Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.
Food52 executive editor Miglore shares a superb collection of "genius recipes" from her weekly column. To qualify as "genius," recipes must cause surprise and prompt chefs to rethink the fundamentals of how they cook. She shares the best discoveries from cookbook authors, chefs, and bloggers including Alton Brown's baked brown rice, cauliflower steaks from Dan Barber, and Alice Waters's unfussy ratatouille. From breakfast to meaty and meatless mains to desserts, the more than 100 recipes included here are sure to inspire and amaze. Roger Verg 's recipe for fried eggs with wine vinegar tempers the richness of the yolks with the tart and cleansing balance of a good vinaigrette. The secret to Le Bernardin's crispy-skilled fish is Wondra flour, instant flour commonly used for clump-free gravies. Broccoli "cooked forever," from Roy Finamore, defies typical overcooked blah-ness thanks to a two-hour olive oil bath. No-cook cranberry sauce, grilled chard stems with anchovy sauce, and strawberry shortcake made with hard-boiled eggs are just the tip of the genius iceberg shared in these pages. Chicken roasted at 500 degrees, tomato sauce made with butter and onions, and spiced braised lentils with tomatoes and toasted coconut exemplify the tremendous contribution this book will make to any cook's repertoire. Guaranteed to excite and enlighten cooks everywhere, Miglore's collection is a must-have for every kitchen. Color photos.