Recipes By Genius Recipes
99 recipes found
Momofuku's Soy Sauce Eggs
These soy sauce marinated boiled eggs can be used in a thousand different ways: They are perfect on their own as a snack, on an English muffin, or in ramen.
ChefSteps' Genius Roasted Onion Cream
A brighter (and vegan) recipe for an alternative to traditional onion cream—for all your soups, sauces, and sides. Adapted slightly Chef Steps.
Alice B. Toklas' Asparagus in Salt & Pepper Whipped Cream
The one way you probably haven't thought about serving asparagus -- and you should. Adapted slightly from Greene on Greens by Bert Greene
King Arthur Flour's Never-Fail Biscuits
This King Arthur's never-fail biscuits recipe exemplifies how to turn 2 ingredients into perfect biscuits, in less time than it takes to drink your coffee,
Renee Erickson's Sautéed Dates
Though these sautéed dates are a sound match for a bubbly drink (Erickson serves them next to a pile of ricotta), Molly Wizenberg also likes to eat the dates over yogurt for breakfast. You could also pit them first and add them to salad or even scrambled or fried eggs, a comforting Middle Eastern breakfast. But my favorite riff is how my friend Nozlee Samadzadeh served them at a dinner party celebrating the recipes celebrated by Wizenberg on Orangette. Nozlee pitted the dates before sautéing them, then spilled them and their oil over a pool of Greek yogurt that had been thinned with more olive oil. It was a thing of beauty, cool yogurt against warm dates and everywhere good oil and salt, that we were able to sweep up all together with slices of baguette. Adapted slightly from A Boat, A Whale, and A Walrus (Sasquatch Books, 2014).
Patricia Wells' Fake Frites
A trick for the best french fries you can make at home -- in the oven, using less oil than you'd put on a salad. Game on. Recipe from At Home in Provence (Scribner, 1999).
Carey Nershi's Angostura Sugar Cubes for Champagne Cocktails
For this sugar cubes for champagne recipe, mix in cinnamon or maple or bourbon for a brunch with big pots of coffee. Make vanilla or almond cubes for hot cocoa.
Nigella Lawson's One-Step, No-Churn Coffee Ice Cream
This recipe has 4 ingredients, 1 step, no cooking, and no churning, but the espresso coffee ice cream you get will have a creamy, almost buttery smoothness.
Gabrielle Hamilton's Grilled Cheese Sandwiches
The secret to crispier, faster, better grilled cheese sandwiches? Mayonnaise. "This is the greatest cooking medium of all time for a grilled cheese sandwich," she says. It won't burn as quickly as butter, and it won't stick to the pan, and it browns and crisps more evenly too. From Gabrielle Hamilton of Prune Restaurant, via CHOW.
Molly Wizenberg & Brandon Pettit's Red Wine Vinaigrette
This is a trick for making any old vinegar taste like something fancy, with just a splash of red wine. This red wine vinaigrette recipe is delicious.
Patricia Wells' Asparagus Braised with Fresh Rosemary and Bay Leaves
This braised asparagus recipe is a vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side.
James Peterson's Baked Fish Fillets with Butter and Sherry
A 5-ingredient, 20-minute recipe for any baked white fish with sherry shine -- bonus: it makes its own buttery, boozy sauce, without deglazing or reducing.
Dan Leader's 4-Hour Baguette
This baguette recipe is the push you need to start baking your own bread. It will only take you 4 hours and it will rival your favorite bakery's french bread.
Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad
Three of our winter standbys -- an orange, an onion, and a roasted fennel bulb -- walk into an oven together and morph into a warm winter salad recipe.
Jeffrey Morgenthaler's DIY Grenadine
This recipe contains a wholesome, 4-ingredient DIY Grenadine for better drinks at home -- plus a gutsy technique for juicing a pomegranate without seeding first.
Maialino's Olive Oil Cake
This olive oil cake recipe with citrus and Grand Marnier has a crackling crust and aromatic oil-rich middle. It's an irresistibly moist and flavorful dessert.
Roger Vergé's Fried Eggs with Wine Vinegar
The richness of fried egg is tempered by sitting next to a tart wine vinegar. The balance of soft and sharp acting like a good vinaigrette. This recipe is tasty!
Diane Kochilas' Pasta With Yogurt & Caramelized Onions
This secret just might change your life: you can, and should, dress pasta with Greek yogurt, especially if you also then top it with caramelized onions and grated pecorino. Adapted slightly from The Glorious Foods of Greece (William Morrow Cookbooks, 2001).
Anthony Myint's French Toast Crunch
What happens when the minds behind Mission Chinese cross creme brûlée, French toast, and tres leches cake? An indulgent, 5-ingredient treat -- maybe the best pick-me-up we've ever had. French Toast Crunch is Anthony Myint's brilliant brûléed buttered toast resting in a pool of warm, sweet milk: our old friend milk toast, all dressed up. In his book, he lists 13 variations, from Matcha to Baklava. We've included a simple chamomile option, but feel free to make it your own. Adapted slightly from Mission Street Food (McSweeney's, 2011).
Richard Olney's Fresh Fig and Mint Salad
You might think it's an odd-sounding combination, but it's dinner party-fancy and attention-grabbing, but requires little of your time. That's because its genius lies in simple French cooking master Richard Olney's clever ingredient selection, and the ways he harnessed their tricks. Adapted slightly from Simple French Food (Atheneum, 1974).
The Joy Kitchen's Roasted Cantaloupe
Next time you find yourself resenting a bad, watery cantaloupe, cut it up and roast it. The cubes collapse slightly, having lost some of their water weight. What's left is sweeter, more complex and jewel-like, with lightly singed edges. Eat it as is, put it on top of your yogurt, granola, or buttery cakes, or puree it into popsicles. Adapted slightly from The Joy Kitchen.
Penelope Casa's Garlic Green Beans (Judias Verdes con Ajo)
The technique in this Penelope Casas recipe is so simple. But it shakes up our habits, and with four ingredients, lets green beans become their best selves.
Brad Spence's Salted Butter Semifreddo
This is an anytime, any season pantry frozen treat -- no ice cream machine required. Spence serves it year-round at Amis in Philadelphia, on blueberry tarts and in hot fudge sundaes, over spiced pound cake and yeasted waffles, and blended into maple milkshakes. Adapted from Amis Restaurant in Philadelphia, PA. Note: The eggs in this recipe aren't cooked. Just buy them from a trustworthy source -- Spence's come from Green Meadow Farm in Gap, PA -- or you can use pasteurized eggs.
Jennie Cook's Zucchini Butter
It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Try this pure distillation recipe now!