Recipes By Genius Recipes
99 recipes found
J. Kenji López-Alt's Butter-Basted, Pan-Seared Thick-Cut Steaks
Forget what you've been taught: flip your steaks often. It leads to a more evenly cooked steak. Recipe adapted slightly from Serious Eats. To get the full 30-minute speed-luxury dinner plan, including arugula salad and squashed potatoes, head to the article here.
Dorie Greenspan's 3-Ingredient Almond Crackle Cookies
It takes longer to preheat the oven than to put these 3-ingredient almond crackle cookies together. They're a simple pleasure that can be made last minute.
Victoria Granof’s Pasta con Ceci
For this pasta con ceci recipe, first, you need to use all of the olive oil. It gives the soup substance and body and carries the other chickpea flavors.
Jacques Pépin's Fromage Fort
This fromage fort recipe's process is almost embarrassingly simple—put cheese in a food processor with wine, a garlic clove, and black pepper, and blend.
Cal Peternell’s Fried Herb Salsa
Cal Peternell’s 4-ingredient herb salsa recipe--a smart way to dispense with herbs in the crisper, and a last-minute dinner savior in one.
America’s Test Kitchen’s Instant Aged Balsamic Vinegar
This is America's Test Kitchen Balsamic Vinegar recipe. If you really wanted to try this hack and were missing the port— you absolutely should. Enjoy!
David Lebovitz' Dulce de Leche
This is the only recipe to homemade Dulce de Leche that lets you easily get in to taste and peek and tweak, without also requiring regular or constant stirring.
Kristin Donnelly's Watermelon Agua Fresca
Bitters are an ingredient you can apply much more widely than you probably realize, because they won't beach themselves on top of everything else. They wriggle in and help existing flavors bloom, much like a subtle jolt of salt or acid or heat can. If you want to know if this riff really makes a difference, taste a little cup before and after adding the bitters. The drink will become fuller-flavored and more inviting, but in a hard to pin down way. Though the "before" cup will be good, it will likely taste two-dimensional by comparison. Adapted slightly from Modern Potluck (Random House, 2016).
Anita Shepherd's Vegan Chocolate Birthday Cake With Super-Fluffy Frosting
The secret to this vegan chocolate cake recipe is brown rice syrup and almond milk that work together to make the frosting sleek, glossy, and pillowy.
Alex Raij's Mushroom Confit (Setas Confitadas)
This mushroom and garlic-scented oil are both as much a reason for making the confit recipe, setas confitadas, as the mushrooms themselves are. Delicious!
Canal House's Pimentón Fried Eggs
This recipe is adapted slightly from Canal House Cooking Volume No. 5: The Good Life. These fried eggs with smoked paprika are so simple and divine.
Diane Morgan's Classic Mashed Potatoes
As the result of a conversation with food scientist Shirley Corriher, cookbook author Diane Morgan happened upon a clever, very easy way to make mashed potatoes taste more buttery (without adding any more butter). As she told me, "When making mashed potatoes, it is typical to see a recipe suggesting that the milk and butter be heated together, simmering the milk and at the same time melting the butter. That mixture gets added to the just-mashed, cooked potatoes. Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another. Then, the milk loosens and flavors the potatoes." Adapted slightly from Diane Morgan.
Marcella Hazan's White Bean Soup with Garlic and Parsley
How to cook a soulful bean soup in 10 minutes? As Marcella Hazan used to tell her students, "What you leave out is just as important as what you put in." Adapted slightly from The Essentials of Classic Italian Cooking (Knopf, 1992).
Josh Ozersky's 3-Minute Hash Browns
For this recipe's quick, 3-minute hash browns, take a big pan, sizzle some salted butter in it, and when the foaming subsides, grate an unpeeled potato over it.
Zahav's Hummus Tehina
The secret to a great Zahav's hummus is an obscene amount of tehina, half of the recipe by weight, so it's important to use the best quality you can find.
Waverley Root's Agrigento Red Cabbage with Black Olives and Capers
Sweet and sour braised cabbage is a familiar character in German beer hall menus, with the punch of vinegar usually offset by melted brown sugar and apples. But as I've come to learn from this Sicilian recipe published in 1974, what braised cabbage might have really needed all along wasn't wasn't sweetness, but umami, in the form of black olives and crushed capers. Adapted slightly from [The Best of Italian Cooking](http://www.amazon.com/Waverly-Roots-Best-Italian-Cooking/dp/B0031VZ9H4/?tag=food52-20) (Grosset & Dunlap, 1974).
Maria Speck's Shortcut Polenta
Cooking polenta the traditional way will lock you down for the better part of an hour, standing and stirring and pawing at the film on the bottom of the pot, trying to keep it from scorching and adhering there forever. This simple make-ahead method shaves of at least 2/3 of the active cooking time, so that you can get creamy, no-sacrifice polenta on the table on a weeknight in 15 minutes. Adapted slightly from Simply Ancient Grains.
Lindsey Shere's Baked Caramel Pears
With 5 ingredients and about 20 minutes, you'll have a pure, joyful dessert that looks festive as all get out. You'll love this recipe for caramel-baked pears.
Michel Richard's Glazed & Glistening Haricots Verts
Since finding dainty haricots verts isn't a sure thing, you can use this recipe with whatever variety and size of green beans you find.
Olia Hercules' Watermelon Rind Jam
Not only does this rind jam recipe have more depth than you ever thought watermelon could, it's also the backbone to a better and lighter marmalade than most.
Sally Schneider's Slow-Roasted Salmon (or Other Fish)
Enjoy this delicious slow-roasted salmon recipe by Sally Schneider. Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish.
Tara Duggan's Chard Stalk Hummus
An ingredient you've been throwing away is actually the key to this smooth Swiss Chard Hummus recipe. Serve at room temperature with a nice rustic bread.
Lady & Pups's Magic 15-Second Creamy Scrambled Eggs
Scrambled eggs with cornstarch: "Speed, and creaminess, all together." This 15-second recipe makes light, fluffy, fantastic eggs.
Stuart Brioza's Mushrooms in Pickle-Brine Butter
Unless you're approaching the proportions used for pickles (i.e. literally swimming in brine), it's just a contained burst of acid, salt, and mulled seasonings that together work background magic. Used in tablespoons, not pints, it doesn't announce itself, but somehow makes the butter and mushrooms speak louder and more clearly. Adapted slightly from Food & Wine and State Bird Provisions