But if you're into the occasional surprising, challenging, and/or lovable oddball recipe, you're in the right place. In what is now an annual tradition, I've resurrected the ten least popular Genius Recipes of last year below, analyzed my poor headline choices and other ways I may have steered you wrong, and made one last case for why they deserve another look.
Why you didn’t care: Did I mention that there was a delicious pork and eggplant stir-fry recipe in here? No? Oh!
Why you should: It does contain a delicious recipe—but those tricks! If nothing else, do this: Drop a squashed garlic clove, whole, in at the end of your next stir-fry and cover it, so it just barely wafts through. (Then take out the garlic.) You will feel like a genius.
Why you didn’t care:Crowd the pan isn’t as provocative a statement as I thought. Or maybe it was all the olive oil.
Why you should: Last year, pickle brine-sautéed mushrooms were in your top 10—you should be all over this. And all that garlicky, mushroom-infused olive oil is one hell of a byproduct (for fried eggs, and salad dressings, and steak and and and).
Why you didn’t care: Don’t have a juicer, thanks. (Or, my juices are perfect, thanks!)
Why you should: This is pure watermelon, just a little layered and nuanced with lime, bitters, and fizzy seltzer in the blender (not juicer).
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."