With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.)
I bet you already have your favorite way to fry an egg—and scramble, and hard-cook, and so on—memorized. I did too. But, lucky for me (and you), it's my job to dig up surprising ways to cook things that just might be better or smarter or faster, so I've found a few tricks for eggs that have been a serious improvement to my breakfast, and—let's be honest—most of all, my dinner routines.
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.
I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."