Recipes By Genius Recipes
99 recipes found
Cocoa Almond Oatmeal From Samantha Seneviratne
Quick and easy, kid-friendly weekday chocolate oatmeal recipe with almond butter and maple—easy to clean with no mess in a nonstick skillet.
Epic Snickerdoodles From Jessie Sheehan
Snickerdoodles are the ultimate cookie. And this recipe from Jessie Sheehan is the perfect (and easy!) chewy, gooey, mix of cinnamon and sugar.
Peach & Lemon Sorbet From The River Café
The River Café gives us another no-churn, easy sorbet with this peach & lemon sorbet. Ripe peaches, lemons, and sugar are all you need for your new fave summer dessert.
Mascarpone Sorbet From The River Café
Creamy, dreamy, and oh so easy! Mascarpone sorbet from The River Cafe is a rich and lemony frozen treat that stands alone, pairs with other sorbets, AND works à la mode!
Shiitake Salmon With Crispy Skin From Marc Matsumoto
No Recipes brings all the umami to the party with simple grated dried shiitake mushrooms. Take salmon or any other fish to the next level with almost any dried mushroom!
Fried Egg Salad From Ideas in Food
Ideas in Food's fried egg salad recipe comes together in no time, without missing the crunchy, savory, and creamy components. No egg peeling required!
Sweet Corn Butter From Whitney Wright
This corn ‘butter’ recipe was a staple on station at Per Se, where we stirred it into a sweet corn risotto. The magic happens due to the natural corn starches.
Caramelized Cream Eggs From Ideas in Food
This recipe from Ideas in Food teaches us a brand new way to fry eggs: Instead of using butter or oil, they cook them in nothing but a little heavy cream.
2-Ingredient Toasted Marzipan Ice Cream From Alice Hart
A luxurious vegan ice cream recipe made with only two ingredients, if you use store-bought, natural marzipan. The key is at least 50% almond content marzipan.
Estela's Tomato Toast
An all-new, crunchy, juicy, rich, fancy, Genius recipe riff of the classic tomato toast sandwich from Chef Ignacio Mattos of the Estela cookbook and restaurant.
Yi Jun Loh’s One-Pot Coconut Water ABC Soup
This coconut water soup recipe is the Malaysian version of the classic simple chicken soup. Adapted very slightly from Yi Jun Loh of the blog Jun & Tonic.
Ken Forkish's Hawaiian Pizza
If you have a deep affection for Hawaiian pizza, this recipe will make the best and most thoughtfully balanced you’ve ever tasted. And if, instead, Hawaiian pizza makes you inexplicably angry—well, if any pie is going to change your mind, this is it. Regardless of which side of the salty-sweet chasm you find yourself on, any homemade pizza can benefit from Forkish’s technique—and the sneaky-genius trick of tucking a thin layer of bacon grease below the sauce. You won’t taste bacon, you will just taste *good*. Adapted slightly from The Elements of Pizza (Ten Speed Press, 2016).
Von Diaz’s Pork Tenderloin Pernil Style
Von Diaz is sitting on the secret to not-at-all boring or dry pork tenderloin. In an ode to her mother, a working parent who always preferred her meats light and lean, Diaz seasons and marinates tenderloin like pernil, a Puerto Rican dish that's traditionally made with pork shoulder and roasted low and slow for several hours. Bonus: Because tenderloin can cook much faster and hotter and stay tender, you get to pernil in under 30 minutes. Adapted slightly from Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018).
Nigel Slater’s Raspberry Ripple Sandwich
This sandwich is a joyously messy experience and nostalgic even if you didn’t grow up in England eating raspberry ripple ice cream (which is vanilla with a raspberry swirl, for the rest of us). The recipe originally comes from Eat, Slater’s book full of simple, narrative recipe ideas, leaving the amounts to your taste and imagination. This mini recipe is adapted slightly from Genius Desserts (Ten Speed Press, September 2018), one of 7 ways to turn a loaf of bread into dessert.
Wylie Dufresne's Soft-Scrambled Egg Grilled Cheese
Crank up the heat and whisk, finishing these scrambled eggs in about a minute. Melt in a generous amount of cream cheese for the creamiest of grilled cheese recipes.
Estela's Candied Sesame Seeds
This is one of the more rewarding ways to spend 10 minutes. As you stir sesame seeds in a sticky syrup, suddenly the water disappears and a dry crystalline layer of sugar pops to the surface. At Estela, chef Ignacio Mattos’s curve-shattering restaurant in New York City, they roll scoops of caramelized white chocolate in the candied seeds, but the seeds are also just as good sprinkled over ice cream or paletas, or topping a brownie or a slice of cheesecake—anywhere you want a little crunchy sesame-flavored twinkle. Recipe from Genius Desserts: 100 Recipes That Will Change the Way You Bake (Ten Speed Press, September 2018). To read the whole story, go here, and to get the recipe for Dori Sanders' No-Churn Fresh Lemon Ice Cream, go here.
Dori Sanders’ No-Churn Fresh Lemon Ice Cream
When it’s too hot to make a custard, it’s nice to know that you can still have sweet-tart, bracing no churn lemon ice cream all the same. This recipe is perfect!
Michelle Polzine’s Slow-Roasted Strawberries
This slow-roasted strawberries recipe is a delicacy. All that excess water gets the chance to escape slowly without steaming its neighbors disruptively.
Maria Speck's Greek Yogurt Chocolate Mousse
Not only is this Greek yogurt chocolate mousse recipe quicker to make than traditional French versions, but serious dark chocolate lovers may like it even more.
Mark Bittman’s Minimalist Buffalo Chicken Wings
The skin in this recipe is fantastically crispy and the insides juicy, in exactly the way that a blasted roast chicken is. Mark Bittman's wings are a delight!
Melissa Clark’s Stovetop Mac & Cheese
In, oh, about 15 minutes—you could be staring at a big pot full of mac & cheese, with all the ease of cracking open a box and shaking out the foil packet. But instead of noodles in a slurry of cheese-ish dressing, these will be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese. Recipe adapted very slightly from Dinner: Changing the Game (Clarkson Potter, 2017). To get the full story, head here.
Julia Turshen's Olive Oil-Fried Eggs With Yogurt & Lemon
When was the last time you got a brand new egg routine? Not just an experiment, but an egg and yogurt recipe that was truly quick, repeatable, and satisfying.
Stella Parks' No-Stress, Super-Flaky Pie Crust
Stella Parks' flaky pie crust recipe stands to make the biggest difference for a budding pie baker. This recipe makes pie dough easier to make for everyone.
Alexandra Stafford's No-Knead Peasant Bread
This comforting, no-knead peasant bread is ready in as little as 2 hours, unlike other breads that are ready tomorrow. This bread recipe is so simple and good.