When you think of the word genius, are recipes the first thing that come to mind? Maybe they should be.
Einstein, whose name is synonymous with the term, once said "If one can reinvent the way one sees the world, that merits genius." Our own Senior Editor, Kristen Miglore, operates on this premise daily -- only in recipe form.
Shop the Story
Boston.com's Brainiac wave caught a whiff of Food52's test kitchen last week and interviewed Miglore -- catch her method, her madness, and her own mc squared equation in the full article.
Molly Hannon is a freelance writer with a big appetite for all things food. She has written for the New York Times, NPR's Berlin station, GRIST, La Cucina Italiana, Wine Enthusiast, Gambero Rosso, TimeOut, Hemispheres, Fork Magazine and the Daily Beast. A native of Virginia, she spent the last three years traversing Europe sipping, sampling and occasionally overindulging.
Molly's writing focuses on food's cultural influences, narratives and literary legacies -- how they shape civilization and bring us together.