Behold! These are the ten Genius Recipes you all (and we all) loved the most in 2015. There aren't too many surprises here—chewy-crisp chocolate chip cookies that happen to be vegan, magically creamy scrambled eggs, and three kinds of chicken (two of them cooked in milk, you smart creatures!). I didn't see the pickle brine mushrooms coming, but I'm sure glad they're here.
Thank you to the generous souls—community members and friends—who sent in these recipes.
Now, I'm thinking ahead to 2016. Below are 16 of my favorite food holy grails, and I haven't stumbled across a genius one yet. I'm counting on you! (And if there's something else you're on the hunt for, let me know in the comments and I'll do my best to make it happen.)
- Lasagna
- Sourdough bread
- Cinnamon rolls
- Something with artichokes
- Matzo ball soup
- Quiche!
- Pecan pie, low on the goo
- Pho
- Coffee cake, preferably with a crumb topping
- Baba ghanoush
- Chicken pot pie!
- Risotto
- Something with sweet potatoes
- Juicy chicken breasts (you people seem to like chicken, and I've failed you on this front)
- Zucchini bread
- Super-flavorful minestrone
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].
From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
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Written by: Kristen Miglore
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71 Comments
hplcman
December 20, 2017
The best thing to do is open a can of chicken of the sea and mix that in with some Kraft Mac-n-cheese! If I'm feeling really adventurous I'll throw in some cooked frozen peas. HEAVEN IN A BOWL!
SandyToes
February 19, 2016
Tyler Florence changed the way I cook mashed potatoes. In his recipe for Grainy Mustard Mashed Potatoes, he gently boils the potatoes in Milk and Cream, for the creamiest mashed potatoes ever. Sheer Genius! http://www.foodnetwork.com/recipes/tyler-florence/grainy-mustard-mashed-potatoes-recipe.html
MplsCitified
February 4, 2016
Cooks Illustrated Vegetable Lasagna is the best lasagna I have every had - at home, in restaurants, meat or otherwise. The vegetables are perfect and it is so rich and packed with umami, you don't miss the meat at all. https://www.cooksillustrated.com/recipes/6688-vegetable-lasagna
Michelle D.
January 20, 2016
The very best cinnamon bun recipe (which was included in the 150 Best American Recipes book) is the Cinnamon Buns from Heaven recipe originally printed in the Oregonian newspaper. I make them all the time. Perfection. http://www.wiveswithknives.net/2014/06/03/nickis-cinnamon-buns-from-heaven/
Jacquelinef
January 10, 2016
Ed Giobbi's lasagna is by far the best I've ever eaten or made. Saucy, luxurious and so different than all the stiff serious lasagnas out there.
Heidi R.
January 10, 2016
Could you provide a link to the specific lasagna recipe? I know he's got several books out there . . .
Many thanks!!
H
Many thanks!!
H
scott.finkelstein.5
January 7, 2016
The "genius" trick for pot pie is that there's no reason to cook the chicken beforehand. It should be perfectly done (and likely moist) by the time the crust is done.
For kneidle soup, and all chicken soups, render the skin and fat of the chicken you plan to use in the bottom of the pot, draw off most of the smaltz for other uses, and leave in (most of) the gribenes to contribute a nicely browned flavour.
I'd like to see someone explore quiche's German roots.
For kneidle soup, and all chicken soups, render the skin and fat of the chicken you plan to use in the bottom of the pot, draw off most of the smaltz for other uses, and leave in (most of) the gribenes to contribute a nicely browned flavour.
I'd like to see someone explore quiche's German roots.
hplcman
December 20, 2017
I especially like to add gnaches to my smaltz! Throw about a handful or two of (exceedingly fresh) gnashes and maybe a a couple skins off of 3 or 4 hog chuckles for flavor. DELICIOUS!!!
mainecook61
January 6, 2016
David Tanis's Velvet Chicken Breasts with Mustard Sauce , over at the Times site. Uses the Chinese technique of velveting. Delicious.
http://cooking.nytimes.com/recipes/1016908-velvet-chicken-breast-with-mustard-sauce
http://cooking.nytimes.com/recipes/1016908-velvet-chicken-breast-with-mustard-sauce
Laura
January 6, 2016
I make a quiche with a brown rice crust. Healthier than pastry, but still very good. My kids of many ages even like it enough to ask for it! In fact, we have "traditional Halloween quiche" at my house!
Maggie
January 5, 2016
Best coffee cake ever is my Mom's Pennsylvania Dutch Apple Muffin Cake - tastes like pure childhood comfort.
Kristen M.
January 4, 2016
Thank you again for all your thoughts here and in email—I'm floored by all the responses. I wish I could have you all on the line anytime I get a hankering for a new Genius. (Penne alla vodka anyone?)
Heidi R.
January 4, 2016
Re: Penne alla vodka - YES, PLEASE!!
I just made this for the first time (from the NYT cookbook), but that gave me a hankering to find the perfect recipe for the dish.
I just made this for the first time (from the NYT cookbook), but that gave me a hankering to find the perfect recipe for the dish.
Dawn
January 4, 2016
Please consider a genius vegetarian pho recipe, or one that can be easily adapted. Thanks!
Janet B.
January 4, 2016
Marie Frank....there is a box to check or uncheck in the new comments area....it says "send me emails about new comments....uncheck that and you should be all good!
Megan
January 3, 2016
The best thing to do with sweet potatoes is chop & boil them, hash them in a little olive oil, then top with a friend egg. I like to add sharp cheddar cheese and crushed red pepper.
Bevi
January 3, 2016
This is not on your list of items to find, but I think the Silver Palate Chicken Marbella recipe deserves a look. It's a recipe that makes cooks who prepare it feel like geniuses.
SophieL
January 4, 2016
America's Test Kitchen did a revamp of this classic recipe a couple of years ago. It's pretty good, but there are more cooking steps than Silver Palate's.
Deanna W.
January 5, 2016
It was written about in the heirloom recipes column. Thanks for reminding me I need to make it! http://food52.com/blog/14430-the-chicken-i-make-when-i-won-t-go-home
Kevin
January 3, 2016
Looking for recipe for the pumpernickel bread I had as a kid in Queens, NY. Like a regular loaf of bread with an onion-laced "lumpy" crust, that was so rich, my mouth still waters even 45yrs later. Sadly, the baker died without leaving his recipe. I've eaten loaves that taste quite similar, but none have reproduced THAT crust!
Elanor
January 3, 2016
Coffee cake with crumb topping - you will not need to eat for several days afterward, but this is the best we've found:
http://www.epicurious.com/recipes/food/views/New-York-Style-Crumb-Cake-358217
http://www.epicurious.com/recipes/food/views/New-York-Style-Crumb-Cake-358217
homecookin
January 3, 2016
This sourdough I make weekly in a 3 baguette pan or 2 loaf pans is fantastic and very simple http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread .
I would love the recipe for the ubiquitous Teriyaki dipping/pouring sauce made at the local Bento Box.
I would love the recipe for the ubiquitous Teriyaki dipping/pouring sauce made at the local Bento Box.
AntoniaJames
January 3, 2016
Re Pecan Pie: I've made at least one a year for the three decades plus since I met my husband. Often 2. He hews toward the traditional ooey-gooey, having his roots deep in the South, but this year, a bit to my surprise, he admitted that this caramel pecan tart -- not too sweet and stuffed with pecans -- was as good as the old New Orleans style pie I usually make: https://food52.com/recipes/24671-candied-pecan-tart I added a handful of shaved dark chocolate before putting in the filling. Certainly not traditional, but to my mind, tradition should be cast aside when it is no longer appealing. ;o)
lwinikow
January 3, 2016
The Blue Ribbon Bakery's Matzoh Ball soup (published by the NY Times a while back) has the BEST matzoh balls ever: schmaltz, seltzer, the works. Personally, I doctor up the Costco organic broth box in my laziness, but I never skimp on the balls.
Kathryn R.
January 3, 2016
The corn pudding at the Jefferson Hotel in Richmond, Virginia, is one of those dishes that should be on everyone's "last meal" menu. They shared the recipe with me years ago but mine didn't turn out nearly as awesome and I'm a pretty good cook. Would love to have something similar.
Also, Cook's Illustrated Lasagna is damn near perfection.
Also, Cook's Illustrated Lasagna is damn near perfection.
Heidi R.
January 3, 2016
Hey, Kathryn -- I just went looking for this! Can you clarify which lasagna you're talking about? There are quite a few at CI . . .
Grazie!!
H
Grazie!!
H
Kathryn R.
January 3, 2016
I had to go back to see which one it was because I have the recipe in my cookbook now just as Lasagna from Cook's Illustrated. The recipe I use is for Lasagna Bolognese. It's so rich and creamy. Love it!
Janet B.
January 3, 2016
I made a pot of Minestrone this week. I always use the recipe from "The Old-Fashioned Cookbook" by Jan McBride Carlton copywrite 1975. The cover is almost gone and everything is held together with a rubber band, but some of my favorite soups come from this book.
Brie
January 3, 2016
A genius (almost) universal stir fry sauce. That doesn't just taste like soy sauce and sugar
AntoniaJames
January 3, 2016
Brie, have you ever made your own XO Sauce? I use it in so many rice and noodle stir fries, plus on simple stir fried haricot verts, etc. It has a ton of fresh garlic in it, saving you that step. More info here: https://food52.com/recipes/39971-aj-s-orts-and-nubbins-aka-xo-sauced-anything includes link to full recipe, if you want it. ;o)
Zoe R.
January 3, 2016
Was just chatting with a friend about a slow cooker lasagna he makes starting with raw noodles! Have yet to try it out but it sounds pretty genius to me :-)
RRosebud
January 3, 2016
My favorite quiche recipe is from Susan Herrmann Loomis: Her version of Madame Quiche's Cheese Quiche is so darned good- lots of eggs, heavy cream, whole milk, gruyere cheese & a little bit of nutmeg= luscious. http://www.epicurious.com/recipes/food/views/madame-quiches-quiche-au-fromage-15850
Renée (.
January 3, 2016
I make this New Orleans-Style Yams (sweet potatoes) every year for the holidays (http://flamingomusings.com/2009/11/recipe-monday-amaretto-cranberry-sauce-new-orleans-style-yams-sweet-potatoes.html). It's adapted from The New Orleans Cookbookby Rima and Richard Collin (first printed in 1975, and then in soft cover in 1987). It qualifies as "Genius" in my book!
Esther G.
January 3, 2016
The lasagna recipe from Cooks Illustrated's Recipes for Two has brought lasagna (in loaf pan size!) back into my life. It is such a treat and so far i have been able to use this delicious knowledge wisely.
isabelle
January 3, 2016
I grew up in Lancaster Country PA and a favorite treat when we went for a Sunday drive was Shoo-Fly Pie. It would make a great added alternative to the week you do pecan pie recipes.
Marie F.
January 3, 2016
Bobby Flay's chipotle sweet potatoes always get a rave review when I make them at Thanksgiving. Recipe is on foodnetwork.com.
Savour
January 3, 2016
John Thorne's Pecan Pie is the best. Diana Henry's Bird Pie is my favorite chicken pot pie I've ever had - it's easy to make, delicious, and somewhat unexpected (capers! no celery!) And The Pioneer Woman's Cinnamon Rolls.
Savour
January 3, 2016
(For a not perfectly tradition, I do think my date pecan pie is also the bomb: http://www.thedomesticfront.com/date-pecan-pie/)
Heidi R.
January 3, 2016
This is my go-to Minestrone recipe (I am most def a recipe cook!) -- and it's a pretty great example of the whole-being-greater-than-the-sum-of-its parts. It is shockingly good . . .
http://www.foodandwine.com/recipes/minestrone-with-arborio-rice
http://www.foodandwine.com/recipes/minestrone-with-arborio-rice
Anne
January 3, 2016
As a child I always enjoyed my mom's pecan pie at Thanksgiving. As an adult I realized that the recipe she used is actually on the side of the Karo dark corn syrup bottle (!). I also have a thing about too much goo in pecan pies. To resolve this issue, I follow the Karo recipe but double the amount of pecans from 6 oz. to 12 oz. The result is the perfect amount of goo to carmelize a 9" pie chock full of pecans, thus avoiding the usual thin layer of nuts floating on a sea of gelatinous sugar.
Diane D.
January 3, 2016
Martha Stewart - coffee cake with crumb is excellent. Also Ina Garten has a Blueberry Coffee Cake with crumb that is delicious.
Cooks Illustrated - Pecan Pie Bars - hubby's favorite
I would love an excellent Quiche dish that is really high and moist.
Chicken - Ina Garten's Chicken Parmigiana (no cheese) with Arugula and Lemon Vinaigrette. Very moist chicken!
Artichoke - Food Networks "Almost Famous Spinach Artichoke Dip" - this is so close to Houston's Restaurant version. I add 1/2 cup mozzarella too.
Cooks Illustrated - Pecan Pie Bars - hubby's favorite
I would love an excellent Quiche dish that is really high and moist.
Chicken - Ina Garten's Chicken Parmigiana (no cheese) with Arugula and Lemon Vinaigrette. Very moist chicken!
Artichoke - Food Networks "Almost Famous Spinach Artichoke Dip" - this is so close to Houston's Restaurant version. I add 1/2 cup mozzarella too.
Maggie R.
January 3, 2016
I would love a good recipe for mushroom bisque. I ha it years ago at a Harrisburg restaurant called "La Politesse." But alas, they were not willing to share.
SandyToes
January 3, 2016
Caroline Campion's skillet lasagna method is the bomb, although I use my own sauce/filling recipes and whole milk ricotta in place of mascarpone.
For baked lasagna I make roll-ups, ala Giada. They take about the same time to make as the conventional method, but are so much easier to serve, and it's easy to freeze them in portions for later baking. That last part is genius, for sure.
For risotto, a pressure cooker is the way to go. I like the Parmesan Risotto from Cook's Illustrated and Kenji's Mushroom version.
For juicy chicken breasts, Cook's Illustrated cracked the code with their Pan-Seared Chicken Breasts. Although I prefer a wet brine, the genius part is par-baking in the oven at 275F. I've used this method to make them pan-seared, dredged with flour and breaded for chicken parm. It just works no matter how I finish them. No more dry chicken, ever.
For baked lasagna I make roll-ups, ala Giada. They take about the same time to make as the conventional method, but are so much easier to serve, and it's easy to freeze them in portions for later baking. That last part is genius, for sure.
For risotto, a pressure cooker is the way to go. I like the Parmesan Risotto from Cook's Illustrated and Kenji's Mushroom version.
For juicy chicken breasts, Cook's Illustrated cracked the code with their Pan-Seared Chicken Breasts. Although I prefer a wet brine, the genius part is par-baking in the oven at 275F. I've used this method to make them pan-seared, dredged with flour and breaded for chicken parm. It just works no matter how I finish them. No more dry chicken, ever.
Dineen E.
January 3, 2016
#9 Martha Stewart's Classic Crumb Cake (from her baking handbook) is delicious.
#14 Amish Chicken from the December 1999 issue of Gourmet Magazine (adapted from Carol's Calico Kitchen in Lexington, MN). It calls for a whole chicken but I only use breasts. They are dredged in flour, garlic powder, white pepper, paprika and salt and then baked in a heavy cream bath for an hour and a half. So good!! I only have the old magazine clipping but I did find the recipe (halved) online in this blog posting: http://www.unwrittenrecipes.com/blog/2014/9/22/amish-chicken
#14 Amish Chicken from the December 1999 issue of Gourmet Magazine (adapted from Carol's Calico Kitchen in Lexington, MN). It calls for a whole chicken but I only use breasts. They are dredged in flour, garlic powder, white pepper, paprika and salt and then baked in a heavy cream bath for an hour and a half. So good!! I only have the old magazine clipping but I did find the recipe (halved) online in this blog posting: http://www.unwrittenrecipes.com/blog/2014/9/22/amish-chicken
Renée (.
January 3, 2016
I can't speak to Chicken Pot Pie (yet!), but the numbers for this recent post on my blog for Vegetable & Gorgonzola Pot Pie went berserk, and might be a possibility (Gorgonzola! Yeah!). (http://flamingomusings.com/2015/11/vegetable-gorgonzola-pot-pie-for-two-or-more.html) I'd add chicken if I didn't keep a kosher kitchen ?
Aidan
January 3, 2016
Tried and tested for one of you favourites, i know it's not on Food52 but maybe it will inspire one of these awesome chefs to adapt it and send it to you! :) http://www.ananasa.com/blog/vegan-recipe-baba-ghanouj-mediterranean-dip-diy/
Rharden
January 3, 2016
Donna Hay's Baked Oven Risotto is truly genius! it tastes like you spent 40 minutes at the stove, but you literally stirred everything together and put it in the oven. Yum! https://www.donnahay.com.au/recipes/basic-baked-risotto
Deanna W.
January 5, 2016
I like Ina Garten's recipe for oven baked risotto. I'm guessing they're pretty similar.
Korena V.
January 2, 2016
#7: The Bojon Gourmet's Maple Bourbon Pecan Pie, adapted from Cook's Country. Low on goo and tastes/smells like HEAVEN. The genius parts are swapping the corn syrup for maple syrup, cooking the sugary custard on the stovetop first (which gives it a super smooth and creamy texture), and the hefty dose of bourbon and salt to cut through the sweet. It is seriously the most amazing pecan pie. http://bojongourmet.com/2011/12/maple-bourbon-pecan-pie/
Daisy
January 2, 2016
I swear by the Silver Palate Sour Cream Coffee Cake. There is crumble within and without. I think it's Genius.
Fairmount_market
January 2, 2016
For sourdough bread, I recommend this one from the Bread Lab at WSU (http://thebreadlab.wsu.edu/wp-content/uploads/sites/17/2014/09/Bread-Lab-Whole-Wheat.pdf). It's an amazing place to visit and learn about bread making. They have an annual conference, the Grain Gathering, which would be worth attending (http://thebreadlab.wsu.edu/the-grain-gathering/).
anotherfoodieblogger
January 1, 2016
I'm drooling over many of these! I did make the Chicken in Milk one earlier this year, it was fantastic! Here's a "genius" recipe for Shrimp Risotto I think you'd like to peruse! https://anotherfoodieblogger.wordpress.com/2015/11/05/shrimp-risotto-with-cajun-spiced-shrimp/
Kristen M.
January 1, 2016
Thanks to everyone who's shared recipes so far! I can't wait to get cooking.
tbschwarz
January 1, 2016
Deborah Madison't lentil minestrone recipe from "Vegetarian Cooking for Everyone"
lacrema
January 1, 2016
Marcella's lasagna involves a lot of steps but it is THE BEST, hands down. My favorite Chicken Pot Pie recipe is from an ancient copy of the Fannie Farmer cookbook.
Shannon
January 1, 2016
Deb Perelman's (Smitten Kitchen) rhubarb coffee cake is outstanding (can't seem to get a link right now...). I recall it taking a fair number of bowls to put together, so perhaps it won't work as a Genius recipe, but the crumb topping can't be beat.
For lasagna, Marcella Hazan might be hard to beat, but my weeknight fake-out is Kathy Brennan and Caroline Campion's skillet lasagne (from Keepers).
And as for sourdough, perhaps I'll see if I can talk my dad out of his recipe, which he's gradually adapted from Tartine - he's made it simpler (and I'd say better) than the original.
For lasagna, Marcella Hazan might be hard to beat, but my weeknight fake-out is Kathy Brennan and Caroline Campion's skillet lasagne (from Keepers).
And as for sourdough, perhaps I'll see if I can talk my dad out of his recipe, which he's gradually adapted from Tartine - he's made it simpler (and I'd say better) than the original.
amysarah
January 1, 2016
Genius Matzoh Ball Soup may defy empirical standards - the best is always your mother's (or grandmother's.) But maybe that's true of Pho and so on too...
Transcendancing
January 1, 2016
I swear by Julia Childs' quiche recipe(s) - I have had awesome success with her pastry too.
Ashley B.
January 1, 2016
#8 WanderingChopsticks had an AMAZING recipe for crock pot pho! http://wanderingchopsticks.blogspot.com/2009/12/crock-pot-pho-bo-vietnamese-beef-noodle.html?m=1
J. P.
January 1, 2016
I created a recipe called SHORT RIB LASAGNA that was published in Bon Appétit a few years ago. I had the idea and wanted make sure no one had done it so I scoured the net and nothing showed up. Please consider it for you Genius recipe. Here's the link:
http://www.bonappetit.com/recipe/short-rib-lasagna
http://www.bonappetit.com/recipe/short-rib-lasagna
BakerRB
January 1, 2016
#7 - Trisha Yearwood's lemon pecan pie (foodnetwork). Stir in all nuts instead of using half on top for even less gooiness.
#3 - Cordon Bleu US cooking school recipe. I think the "secret" is a slack, barely kneaded dough with a tiny bit of nutmeg in it (not enough to really taste it). I'd say butter is the secret, but I've made other recipes with similar amounts and they weren't as good.
#3 - Cordon Bleu US cooking school recipe. I think the "secret" is a slack, barely kneaded dough with a tiny bit of nutmeg in it (not enough to really taste it). I'd say butter is the secret, but I've made other recipes with similar amounts and they weren't as good.
louisez
January 1, 2016
Sorry I didn't include the why it's so smart. It's super-flavorful because of the technique/layering of flavors.
louisez
January 1, 2016
Marcella Hazan's Minestrone alla Romagnola (though I sometimes like to add a minced clove of garlic, a sprig of thyme, and about 6 leaves fresh basil).
drbabs
January 1, 2016
The cinnamon rolls in Christina Tosi's Milk Bar Life--I'm not sure that they're Genius, but they are very easy and delicious.
See what other Food52 readers are saying.