This week, to celebrate the launch of the Genius Recipes cookbook, we're taking a look back at a few recipes from some of the geniuses featured in the book.
French food has Julia Child and Jacques Pépin. Mexican, Rick Bayless and Diana Kennedy. Italian? Marcella Hazan, who emigrated from Italy to the United States in her early thirties, had no cooking experience when she started, and yet rose to become one of the foremost experts on Italian cooking. She wrote seminal cookbooks, hosted television shows, and influenced a generation of Italian chefs, among them Lidia Bastianich and Mario Batali.
She believed that simple food is the best food, and we couldn't agree more. The hallmark of her recipes is simplicity at its best—no need to gratuitously fuss about—and the results are sublime. Here are four brilliant recipes that celebrate her legacy; make them, and know that each time you do, your technique will get better and your food will be utterly fabulous. Just like Marcella.
Do you have a favorite Marcella recipe? Let us know in the comments.
The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.