Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

Kristen Miglore

Language: English

Pages: 272

ISBN: 1607747979

Format: PDF / Kindle (mobi) / ePub


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.

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hot water, bring to a low simmer, and cook an additional 20 minutes. 3 Working in batches, puree the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly. 4 Thin the soup with the remaining � cup (120ml) hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper. “Add cream or seasonings such as curry (a common cure) to cauliflower, or add solid

Chop the chocolate into small pieces—about the size of fine gravel—and fold them and the bananas into the butter and sugar mixture. Gently fold in the flour and baking powder. 4 Scrape the mixture into the lined loaf pan and bake for about 50 minutes, or until a metal skewer inserted into the center of the cake comes out moist but clean. If there is any sign of wet cake batter, return the cake to the oven for a few more minutes, covering the surface with foil. Leave the cake in its pan to settle

warm but not yet hot. Sprinkle the eggs lightly with salt. 3 Let the pan heat up, and don’t move the eggs until the whites begin to set. Using a rubber spatula, move the whites around the pan to help cook through, while keeping the yolk unbroken. When the whites fluff up and are almost completely set, remove from the heat and fold the yolks into the white. The residual heat should cook the whites through and leave the yolks soft. This is kind of like scrambling an over-easy egg. To emphasize: Be

partner for all grains, a bed for all meats. And they’re a jumping off point for all kinds of new dishes. A high note: warming them in cream with bacon-braised fennel. Serves 8 1 pound (450g) French green or brown lentils 1 onion, halved and stuck with 2 cloves 1 clove garlic, peeled 1 bay leaf � cup (60ml) red wine vinegar 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 Rinse the lentils and discard any pebbles. Place the lentils, onion, garlic, and bay leaf

fine-mesh strainer if you wish; just warm with a little cream or neutral oil in a double boiler, then either blend or strain. Makes about 1½ cups (360ml) 1 pound (450g) white chocolate Sea salt, to taste 1 Preheat oven to 265°F (130°C). If the white chocolate isn’t already in small chunks or fèves, chop it coarsely. Scatter it on a clean, dry rimmed baking sheet. 2 Roast the chocolate in the oven for about 45 minutes, stirring and smearing it around with a spatula every 5 to 10 minutes (make

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