Cooked something genius lately? We want to hear about it.
I've said it before and I'll say it again: Genius Recipes runs on community. Every week I humbly ask for your tips -- the game-changing recipes you just heard about at a dinner party or on Twitter, and the flawless ones you've been cooking for years. And you deliver. (Look at all the great stuff Food52ers have found above!)
How can we make guacamole any other way, since LL Stone and Caitlin Freeman (and Roberto Santibañez) showed us this one? Thanks to arielleclementine and Yotam Ottolenghi, now we make polenta from fresh corn in the summer, because we can. And if it weren't for mikeficus and Francis Mallmann, most of us would have no idea that a potato can (and should) be dominoed. Yes, dominoed.
So this is your official reminder: keep them coming! A genius seafood technique? Or one for mushrooms, or okra, or cherries? The cookie or cocktail that made you a local legend? We've got 93 (!) Genius Recipes under our belts -- who knows what else might be out there?
Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected] (or just tell us in the comments!).
Photos by James Ransom
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