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Great Minds Think (and Cook) Alike
When you think of the word genius, are recipes the first thing that come to mind? Maybe they should be.
Einstein, whose name is synonymous with the term, once said "If one can reinvent the way one sees the world, that merits genius." Our own Senior Editor, Kristen Miglore, operates on this premise daily -- only in recipe form.
Boston.com's Brainiac wave caught a whiff of Food52's test kitchen last week and interviewed Miglore -- catch her method, her madness, and her own mc squared equation in the full article.
What Does Genius Taste Like? from Boston.com
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Tags: What We're Reading, Boston Globe, Genius Recipes
Molly Hannon
Molly Hannon is a freelance writer with a big appetite for all things food. She has written for the New York Times, NPR's Berlin station, GRIST, La Cucina Italiana, Wine Enthusiast, Gambero Rosso, TimeOut, Hemispheres, Fork Magazine and the Daily Beast. A native of Virginia, she spent the last three years traversing Europe sipping, sampling and occasionally overindulging. Molly's writing focuses on food's cultural influences, narratives and literary legacies -- how they shape civilization and bring us together.
Comments (1)
7 months ago LLStone
Love the Genius series - it's my absolute fave. I'm sure it's difficult finding fun/genius stuff - but I really appreciate all the research and discussion around every article. My 2nd fave is small batch! I love that feature, too. I've made approximately 70% of each. :)