Let's call it successful recipe branding. So many of the most beloved and memorable Genius Recipes on Food52 sell themselves with a short, compelling descriptor in the title—one-pan, 3-minute, really good, no-knead, extremely moist (almost regardless of your predisposition toward that word).
Are the names what make them genius? No. But would Dan Leader's "4-Hour Baguette" have caught your attention if it was simply called "Baguette"? Probably not.
The one rule is: They have to live up to the promise of their names—and (great news!) these 21 magical, adjective-lovin' recipes do just that.
Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? With a really cool name or otherwise? Please send it my way (and tell me what's so smart about it) at [email protected].
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."