In the 43-ish weeks since we launched Genius Recipes, the happiest result -- the thing I brag about most -- is that the best tips have come from readers (see above -- you're looking at 100% crowd-sourced genius).
The power of a big crowd of smart home cooks shouldn't surprise anyone, given the mandate of FOOD52. No matter how much I dig, and the rest of our editorial team digs, we'll never match the collective cooking experience of the FOOD52 community -- now almost 70,000 members strong.
So I'm officially calling for you all to send in your favorite recipes to [email protected]. Feel free to leave tips (or requests) in the comments section below too.
I'm especially hunting for summer recipes right now -- cool grilling techniques, the juiciest fried chicken ever, ways to bring out the best in seafood, cherries, and eggplant. (Have you ever had one of those summers where there's a destination wedding every other weekend? This is that summer for me -- so I'm really going to need your help!)
For anyone who's not familiar with the concept of this column, here's how I defined it 43 weeks ago:
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too.
If you've already sent me tips -- thank you! If I haven't published those tips, there could be all sorts of reasons (I already had plans for that author or ingredient, I'm saving it for the right season, etc.). Either way, keep them coming! I won't hesitate to sing your praises in the column more than once.
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."