Genius Recipes

Call for Genius Recipe Tips (+ More Greatest Hits)

By • December 6, 2013 • 32 Comments

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Cooked something genius lately? We want to hear about it.

Call for Genius Recipe Tips from Food52  Call for Genius Recipe Tips from Food52  Call for Genius Recipe Tips from Food52

Call for Genius Recipe Tips from Food52  Call for Genius Recipe Tips from Food52  Call for Genius Recipe Tips from Food52

Call for Genius Recipe Tips from Food52  Call for Genius Recipe Tips from Food52  Call for Genius Recipe Tips from Food52

These recipes look good, right? They are. We're lucky to know about them -- and it's all thanks to you!

I've said it time and again: there's no match for the Genius Recipes that the Food52 community sends my way -- the crazy new trick you tried last week, the soup you've been making for 20 years, the dessert your friends insist you bring to every party. You know they work, and why they're life-changing. And then -- you heroes -- you share them with us.

So this is your official reminder: keep those tips coming! A genius chicken technique? Or one for greens, or beans, or bread? We've unearthed 119 Genius Recipes so far. I can't wait to see (and cook) what else you have in store.

Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected] (or just tell us in the comments!).

Photos by James Ransom

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Tags: genius, tips, community

Comments (32)

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4 months ago saveur

And Nigella's clementine cake, in which whole clementines are used!

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4 months ago saveur

Angela Liddon's glo bars

Something with cashew cream!
And these uber good truffles
http://tastespace.wordpress...

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8 months ago JulieBoulangerie

Cathy Whim's Fruit Crisp, from Nostrana in Portland, Oregon.
http://www.oregonlive.com...
It's so simple! Do what the restaurant does and put a little almond extract or perhaps amaretto spiked cream on top before serving it quite warm.

Stringio

9 months ago lacrema

Smitten Kitchen's oven-roasted tomatoes http://smittenkitchen.com... (I do them at 250 and store in oil). They are divine, require only garic, salt, and oil, and can be used on everything. I blend them into sauce, toss into pastas, use on pizza or bruschetta, put on sandwiches, blend into mayos-- they are beautiful and SO EASY.

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11 months ago RavensFeast

Marcella Hazan's recipe for cabbage/arborio rice dish. Somewhere between a porridge and a risotto, comforting, simple and absolutely delicious. I cannot stop making it. Molly @ Orangette posted it a while back: http://orangette.blogspot...

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12 months ago gravy lessons

Kienow's Bavarian Banana Cake is a favorite in our home and community. Sadly Kienow's closed years ago, but they shared their recipe with The Oregonian, so the cake lives on. http://food52.com/recipes...

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about 1 year ago chrissyb

This is my go-to recipe for cut-out sugar cookies. When I was younger, I had went through several sugar cookie recipes, but they wouldn't roll out good, but this one is pretty no-fail. http://www.landolakes.com...

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about 1 year ago arcane54

Momofuku's ginger scallion sauce on poached chicken.... or by the spoonful on anything.

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about 1 year ago Abbie C

David Lebovitz's warm sticky toffee pudding recipe is amazing and fool-proof. It's the perfect desert for this time of the year, or all year if you're a stp glutton like me...

Stringio

about 1 year ago Denise Neu

Porchetta stuffed with herbs, garlic and most of all -- and the most distinguishing ingredient -- fennel pollen. It transforms pork roast into something wonderous.

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about 1 year ago Aiala Hernando

Veggie potato hamburger or black pepper and honey muffins! www.foodstyleforaliving...

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about 1 year ago Robin O'D

Nigella's My Brown Bread from How to be a Domestic Goddess, Delia Smih's Flaky Fish Pie, Long Fusilli with Roasted Tomatoes by Lidia Bastianich, Beer Braised Short Ribs of Beef by James Villas and my husband's recipe for Shrimps in Whiskey! All so simple and so delicious!

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about 1 year ago Alan Divack

Another one is chicken with sumac. You can just rub chicken parts with sumac salt and pepper before roasting on a bed of onions, or roast it as in this recipe, adapted from Mary Laird Hammady's Lebanese Mountain Cooking: http://alandivack.blogspot...

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about 1 year ago Amy

After boiling an egg, right after being rinsed in cold water, lightly crack it all around. Place a teaspoon thru a crack and under the membrane slightly pushing spoon with the curve of the egg. Once u get the hang of this it's amazing how effortlessly the shell comes off.

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about 1 year ago Alan Divack

When making chicken stew, do like they do in the Philippines with adobo: simmer the chicken first, then broil to brown while you reduce the sauce. No messy browning, and no flabby skin. I use it whenever I stew chicken with skin, but especially in this recipe for Armico, an old Sephardi chicken dish: http://alandivack.blogspot...

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about 1 year ago DiggingDogFarm

Edna Lewis' Chicken Stock.
Simple, fast and delicious!
Pure genius!
Quoting Edna from her book "In Pursuit of Flavor"....
"I do not believe in cooking stock for a long period of time; it loses its good taste."

I agree with Edna!

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about 1 year ago Angela

Just tried Marcella Hazan's Rice and Smothered Cabbage Soup from Essentials of Classic Italian Cooking, which I found via Orangette and The Wednesday Chef. It was genius given the few ingredients, simplicity of preparation and seriously comforting result. A recipe to share widely and make over and over again this winter.

http://orangette.blogspot...
http://wednesdaychef.typepad...

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about 1 year ago Nicole

Grown-up Paleo chicken nuggets made with pork rind crust. Quick and easy, and seriously good. Especially when you're craving "naughty" food.

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about 1 year ago Incognito

Richard Olney's classic Brussels Sprouts Gratin with cream, bacon and breadcrumbs from Simple French Food (1974). I have been preparing this recipe for nearly 30 years. I have never found a Brussels sprouts recipe that even came close to this ones deliciousness. Converts all Brussels sprouts haters. My children used to beg for this dish (and still do when they come home).

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about 1 year ago Pegeen

Pegeen is a trusted home cook.

Cranberry relish adapted from James Beard

A genius recipe for a fast, delicious cranberry sauce to brighten up beef, pork or chicken.

Makes about 3-1/2 cups

- 1 lb (4 cups) fresh cranberries, rinsed and drained
- 1 small navel orange, quartered with peel left on
- 3/4 to 1 cup sugar
- 3 tablespoons Grand Marnier liquor or bourbon

Equipment: food processor with metal blade

Add half of the cranberries (2 cups) and half of the orange (2 quarters) to food processor. Pulse a few times until mixture is coarsely chopped. Scrape out of food processor into a bowl. Add remaining cranberries and orange pieces to food processor, pulse a few times until coarsely chopped. Return first batch from bowl to food processor. Add ¾ cup sugar and Grand Marnier or bourbon. Pulse three or four times to mix. Taste and add more sugar as desired. (Pulse only once or twice to blend in sugar – you don’t want to pulverize the cranberries.)

Refrigerate in an air-tight container. Can be made several days ahead.

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about 1 year ago Pegeen

Pegeen is a trusted home cook.

Or turkey... or venison!