Genius Recipes

Call for Genius Recipe Tips (+ the Greatest Hits)

By • June 4, 2012 • 27 Comments

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In the 43-ish weeks since we launched Genius Recipes, the happiest result -- the thing I brag about most -- is that the best tips have come from readers (see above -- you're looking at 100% crowd-sourced genius).

Remember when fiveandspice showed us (via Paula Wolfert) how to salvage fading bunches of herbs? And when EmilyC taught us that there's hope for rock hard peaches, thanks to Bill Smith? Or when A Little Yumminess and Paul Bertolli proved that boiling a cauliflower and an onion in lots of water doesn't amount to gruel, but a creamy, elegant soup -- if you do it right?

The power of a big crowd of smart home cooks shouldn't surprise anyone, given the mandate of FOOD52. No matter how much I dig, and the rest of our editorial team digs, we'll never match the collective cooking experience of the FOOD52 community -- now almost 70,000 members strong.

So I'm officially calling for you all to send in your favorite recipes to [email protected]. Feel free to leave tips (or requests) in the comments section below too.

I'm especially hunting for summer recipes right now -- cool grilling techniques, the juiciest fried chicken ever, ways to bring out the best in seafood, cherries, and eggplant. (Have you ever had one of those summers where there's a destination wedding every other weekend? This is that summer for me -- so I'm really going to need your help!)

For anyone who's not familiar with the concept of this column, here's how I defined it 43 weeks ago:

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too.

If you've already sent me tips -- thank you! If I haven't published those tips, there could be all sorts of reasons (I already had plans for that author or ingredient, I'm saving it for the right season, etc.). Either way, keep them coming! I won't hesitate to sing your praises in the column more than once.

 

Tags: genius, tips, recipes

Comments (27)

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about 1 year ago nancy essig

Karen Barnaby is the Queen of seafood in Vancouver. She wrote an article about cooking a side of Sockeye Salmon that I felt was a loser and being a fan of hers, of course I had to try. Place a 2-3 lb.filet skin side down on a parchment lined baking sheet. Sprinkle with salt. Preheat oven to 200 degrees f. Place a 9x13 baking dish half full of boiling water on the lowest rack. Place the salmon on the middle rack. Bake for 20 minutes. turn off oven and allow to sit for a further 20 minutes if you have a gas range, 10 minutes if electric. DO NOT PEEK during cooking. It is vital that you ensure your oven temp is exact. Your Salmon will be brightly colored, silky smooth and fresher tasting then any you have ever tasted. This fish was such a winner that everyone can make it, you can top it with whatever strikes your fancy and even non fish eaters adore it. Karen Barnaby never fails to please.

Smokin_tokyo

almost 2 years ago BoulderGalinTokyo

It's probably too late for rhubarb season, but my family loves this recipe for chicken smothered in a rhubarb/ onion sauce flavored with Cajun spices by Emeril Lagasse. I have made it several times in the last year and I think I'll freeze extra rhubarb puree now just to make this in the coming winter months.

http://www.foodnetwork...

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almost 2 years ago Malvo

Deborah Madison's famous black bean chili from The Greens cookbook is incredible.

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almost 2 years ago Cheryl Patzer

I've been making this for 20 years. Great for a crowd. Great for freezing in silicone muffin cups and eating atop a sweet potato with some cilantro and yogurt for a quick lunch.

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almost 2 years ago Gill Watson

I first found this recipe for Egyptian pizza in an ancient Sainsbury's cookbook (British supermarket). It could be a Joscelyn Dimbleby or poss a Claudia Roden. http://gillwatsonlifebites...

Sorry it's part of blog but don't know how to get it off!

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almost 2 years ago Meatballs&Milkshakes

For the days when you wish you were at a picnic or cookout, I came up with a s'mores recipe that you make under the broiler... http://meatballsandmilkshakes...

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made Jamie olivers Warm endive salad on pg. 42 of his book "Meals in Minutes" its so simple, quick and delicious. You pan grill endive and raddichio without oil to get a char, make a simple dressing on your cutting board with olive oil, rosemary and balsamic and chop the warm endive into the dressing on the board. Outstanding!

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almost 2 years ago GMA8.5

Eccentric but fun ice cream recipes that don't call for an ice cream maker: Harold McGee shows how on YouTube:

http://www.youtube.com...

and strawberry gelato made in a food processor. If you are freezing you own berries, cut them in pieces for best results; otherwise some whole strawberries will escape the blade and remain like pieces of stone: http://cookingquest.wordpress...

Bacall

almost 2 years ago Cookie!

Flo Braker's Pains D'Amande was the surprise star of our Christmas table. I put them out as an appetizer and they practically became dinner for my brother-in-law - he could not stop eating them! Such an amazing find! Love the series!

With_ab

almost 2 years ago JessicaBakes

Kevin Gillespie's "creamed" corn: http://www.foodandwine...

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Senior Editor of Food52

Thanks so much, JessicaBakes! This sounds fantastic.

Smokin_tokyo

almost 2 years ago BoulderGalinTokyo

This is a really wonderful collection of delicious recipes--just Genius!

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Senior Editor of Food52

Thank you BoulderGalinTokyo -- I never would have found the recipes above if readers hadn't generously sent them my way.

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almost 2 years ago Panfusine

Suvir Saran's recipe for Farmhouse crispy creamy potatoes from his book Masala Farm (p. 43) . I tried this recipe for a blog post & totally LOVED it!.
http://www.panfusine.com...

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Senior Editor of Food52

Thanks Panfusine! I love that book. Have you tried anything else exciting from it?

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almost 2 years ago Panfusine

Yep, so far, I've tried the birbal ke Khichdee (p. 188, which has since become a family regular favorite), pasta primavera (p.38), Chaat fries (p 127), Pizza Margherita..

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almost 2 years ago Panfusine

Suvir Saran's recipe for Farmhouse crispy creamy potatoes from his book Masala Farm (p. 43) . I tried this recipe for a blog post & totally LOVED it!.
http://www.panfusine.com...

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almost 2 years ago sugarmountaintreats

I love the genius recipes column! one of my favorites is the orangette slow-roasted tomato recipe (http://orangette.blogspot...) - the addition of coriander is perfect!

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almost 2 years ago Rhonda35

YES! This is a great one - the coriander is what makes it. Good suggestion, Sugarmountaintreats.

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Senior Editor of Food52

Thanks to you both! Adding this to the list.

Henrykiss

almost 2 years ago arielleclementine

Love this series so much! I think Yotem Ottolenghi's sweet corn polenta (made with six ears of corn, not corn meal) is a genius summer recipe. A humble selection of peak summer ingredients (corn, eggplant, tomatoes) transforms into something truly extraordinary. It's in Plenty, and available here too: http://www.guardian.co.... You can also fry up zucchini with the eggplant- fun!

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almost 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi Arielle. The link doesn't work.

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almost 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh, here it is; it just doesn't work with the period at the end of the sentence:
http://www.guardian.co...

Henrykiss

almost 2 years ago arielleclementine

thanks drbabs :)

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Senior Editor of Food52

This sounds amazing -- thanks Arielle!

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almost 2 years ago clairec

Love this feature. The peach recipe should be credited to Bill Smith, not Bill Neal. (It is in the original post here: http://food52.com/blog...)

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Senior Editor of Food52

Thank you -- you're absolutely right. I just corrected the post.