Our Genius Recipes column, skippered by Food52’s resident Genius Kristen Miglore since 2011, is a lot of things. It’s an award nominee (thanks, James Beard Foundation!) and an award winner (thanks, IACP!). It’s been the launchpad for not one, but two cookbooks, Genius Recipes and Genius Desserts (with another on the way). It’s a newsletter. It’s a video series. It’s even a chocolate bar.
But besides all that, Genius Recipes is what we really want to eat.
In the column’s very first article, we presented the premise:
We're launching a new column from Food52's Senior Editor Kristen Miglore that assumes the following to be true: there are good recipes, and great ones—and then there are genius recipes.
Since then, a lot has changed. As Kristen explained, “In the beginning, I was looking for the roast chicken,” and other classic recipes. “But I realized we'd all be happier cooks if we didn't just have the iconic roast chicken, but also another version where you start in a cold oven when it's too hot to preheat, or one in which you brine it with feta when you want something jazzier. All of these recipes teach us something new, and fit into our life in different ways. Plus, how boring would it be if we ate the same roast chicken every single time?”
I would never be able to pick one favorite Genius Recipe myself—so instead, I asked our team which Genius Recipes they keep coming back to, and which ones changed everything for them. Even if everything just means looking at an avocado in a different way.
When I asked Kristen which Genius Recipe she’d like to make this weekend, she said, “I'm feeling pretty tired this week after some cross-country travel and many 4 a.m. wake-ups from my sleep-squawking baby, so Yi Jun Loh's coconut water soup sounds really comforting and uncomplicated right now.” The vegetarian broth gets its savoriness and depth from, of all places, coconut water. Yes.
“For me, this was life-changing, and I will never make guacamole any other way,” our books and special projects editor Brinda Ayer told me. “Making a paste of the chile, onion, and cilantro really allows the chunks of roughly chopped avocado to be completely enveloped by the flavors of these aromatics.” Our executive editor Joanna Sciarrino seconded that: “The only guacamole I’ll make now.”
This was our co-founder Merrill Stubbs’ pick. Oh, and our customer care operations manager Erin Sanders (“my go-to when the fridge is bare”). And our strategy and finance manager Annalee Leggett’s. You can ladle it on spaghetti, of course, but don’t stop there. Merrill says she uses the same strategy when she’s making a ragu. And I can’t imagine a better foundation for a shakshuka.
“I always make this recipe on weeknights when I need something that's super simple yet very satisfying,” our assistant editor of partner content Erin Alexander said. And by “super simple,” she means suuuper simple. The ingredient list: egg noodles, heavy cream, lemons. If you want to be an overachiever, feel free to toss in some garlicky sautéed kale or roasted butternut squash or chopped fresh herbs at the end.
“I love so many Genius recipes. World Peace Cookies! No-Knead Bread! Zucchini Butter!” Joanna said (not forgetting that guacamole above). “But I really love this loaf of bread. I think I made it four times in one month, when I first encountered it. It’s definitely not your standard bread—it swaps flour for nuts, seeds, and oats—but it’s so flavorful and dense, and makes as good a breakfast as it does an afternoon snack. It’s excellent on its own, but also wonderful toasted with a smear of butter.”
My pick! After I trying this recipe, I find it hard to cook bone-in, skin-on chicken thighs any other way. Melissa Hamilton and Christopher Hirsheimer figured out that the path toward crispy skin wasn’t high heat and intense cooking, but just the opposite—a lukewarm temperature, so the fat can leisurely render. I riff on it constantly, like this version with kale and croutons, or this one with chicken-fat fried rice, or this one with asparagus, bacon and potatoes.
For someone who cooks all day, there’s nothing more appealing than a recipe that takes care of itself. Case in point: our test kitchen director Josh Cohen and this laidback ragu. “I love this technique of roasting the whole pork shoulder, then breaking it apart for ragu,” he said. It’s wonderful on pasta, of course, but also tucked into tacos, spooned onto polenta, or sandwiched in a grilled cheese.
Our software engineer Micki Balder is smitten with Stella Parks’ shatteringly flaky pie crust, and rightfully so. As Kristen notes in the recipe, “This is the flaky pie dough recipe that stands to make the biggest difference for a budding pie baker.” Or, for that matter, a seasoned one.
And by chocolate mousse, we mean: chocolate and water. Thanks to a few minutes on the stove, followed by an ice bath and strong-armed whisk, these two pantry staples turn into a fluffy cloud. As our senior video editor Rob Strype puts it: “The process of making this mousse is amazing.”
In addition to the ragu mentioned above, our test kitchen director Josh wants his dessert, too. He calls these the “best macaroons,” especially on the day they’re made (and why would you wait to dig in?). “Folks will flip out if you serve them to a crowd at Passover,” he added. In my own experience, they flip out all other times of year, too.
Naturally, I also checked in with our community on the Hotline about their favorite Genius Recipes. Here’s what they said:
“Incredible,” Gammy said. “Although I have bastardized the recipe by not including the veal, you know what...they are still the best meatballs I have ever eaten. Soft, moist, and flavorful. Everyone I have ever served them to just raves about them.” Same. I was so inspired by this recipe, I stole its Genius trick (adding water) and put it toward meatloaf.
AntoniaJames loves Crook’s Corner’s Green Peach Salad. Like any avid home cook, she’s found a way to make it her own: “It's even better made with fresh basil instead of mint,” she wrote. “For parties and other special occasions, I'll use a combination of white and yellow stone fruit, because it's so darn pretty. I make this all summer long, using both nectarines and peaches. It's bright, crispy, crunchy, a bit bracing, and made in about a minute and a half (not counting the time it needs to sit).”
“Mine always got lumpy or stuck to the pot, and now it’s perfect every time!” said luvcookbooks. And who could ask for more? Psst: If you’re looking for something to serve with that polenta, check out this Genius chicken gratin.
Community member Gandalf gave a shout-out to one of our favorite Martha Stewart recipes (and that's saying something). This superlative casserole—extra-gooey sauce, extra-crispy crust—calls for 26 ounces of cheese (sharp cheddar and Gruyere or Pecorino Romano), and don't you dare drop that amount. Bring it to any potluck and you'll be the talk of the town.
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.Order Now