Recipes By Genius Recipes
99 recipes found
Louisa Shafia's Watermelon, Mint & Cider Vinegar Tonic
Even if drinking vinegar sounds like a dare—and maybe that's why you ordered it—it's anything but. It's sweet and sour and icy-cold. It vibrates and clangs with fruit and vinegar, and soothes with sweetness and mint. It is the most refreshing drink you will have this summer. And because it's a grown-up drink without alcohol, you can take it on a picnic, at any park, without having to look side-eyed at cops that might pass by. From The New Persian Kitchen (Ten Speed Press, 2013).
April Bloomfield's English Porridge
This porridge recipe is just right. The steel-cut bits keep their pop, while the rolled oats melt around them—and that perfect texture only takes 20 minutes!
Marcella Hazan's Braised Celery with Onion, Pancetta, and Tomatoes
For this braised celery recipe, cover it with olive oil, tomato, pancetta, and onion, then stand back. Serve it with a juicy roast chicken, lamb, or veal chops.
Carlo Middione's Polenta Facile
This is a no-nonsense Polenta Facile technique familiar to Italian restaurant kitchens everywhere -- the longer it sits, the better it gets. Try this recipe!
Dan Barber's Cauliflower Steaks with Cauliflower Purée
This Cauliflower Steak recipe brings together the nutty crisped edges you get from roasting, and the unearthly creaminess of a purée. Recipe by Dan Barber.
Valrhona's Caramelized White Chocolate
This pale, sweet, arguably boring white chocolate recipe is carmelized with three ingredients with a lot of potential -- sugar, milk, and fatty cocoa butter.
Francis Mallmann's Potato Dominoes
This technique makes starchy Russet potatoes act like creamy Yukon Golds, and also makes some of the crispiest edges we've ever tasted. It's a little like Jeffrey Steingarten's famous single-layer potato gratin, pared down to three ingredients. Recipe adapted very slightly from Seven Fires: Grilling the Argentine Way (Workman Publishing, 2009).
The Elegant Hors d'Oeuvre's Bacon-Wrapped Water Chestnuts
Why are they genius? Well, they're delicious. There is always a fight over them, and never one left behind. It's four ingredients (not counting the chutney) and -- like some of the most genius recipes we've seen -- you don't really need a recipe to remember them. Adapted slightly from The Elegant Hors d'Oeuvre by Margon Edney and Ede Grimm (Tofua Press, 1977).
Michel Guérard's Celeriac Purée
Michel Guérard discovered that a small amount of rice amps up creaminess in a puree recipe without losing that any of the flavor of the celeriac vegetable.
Canal House's Cranberry-Port Gelée
This port gelee recipe is a DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). This recipe is great!
The Kitchn's One-Ingredient Ice Cream
Making one-ingredient ice cream couldn't be simpler. This recipe comes out like the frozen bananas you ate at the boardwalk as a kid, but even creamier!
Steven Raichlen's Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo)
This lomo al trapo recipe, traditional to Colombia, combines two genius beef tenderloin techniques to great effect: grilling in the coals and salt-crusting.
David Lebovitz's Chocolate Sorbet
Despite having no dairy or eggs, this chocolate sorbet recipe is impossibly creamy. It also remains perfectly scoopable without going icy in the slightest.
Barbara Kafka's Simplest Roast Chicken
Barbara Kafka's basic formula for roasting chickens in the high-heat method is about ten minutes to the pound for a chicken at room temperature, untrussed. Feel free to adapt this recipe up or down for larger or smaller birds using this rule (up to 7 pounds). Kafka urges us to have fun: "This is not astrophysics." Try stuffing instead with herbs, shallots, a quartered small onion, celery leaves, or juice or blood orange wedges. Recipe adapted from Adapted from Roasting: A Simple Art (William Morrow, 1995)
Daniel Patterson's Poached Scrambled Eggs
These are the quickest and fluffiest of poached scrambled eggs, made with a forgiving technique. Though this recipe serves 2, you can scale up or down freely.
Alice Medrich's New Classic Coconut Macaroons
This Classic Coconut Macaroon recipe calls for those wide, sloping unsweetened coconut shavings, also called coconut chips, sold at health food stores nowadays.
Tartine Bakery's Lemon Cream
This lemon cream recipe takes the traditional lemon curd process and reverses it, not only saving time, but producing something better, smoother, and lighter.
Hervé This' Chocolate Mousse
Hervé This discovered how to make a flawless, creamy Chocolate Mousse out of just chocolate and water. Yes, that's the recipe! No need to go to the store ever!
Melissa Clark's Really Easy Duck Confit
This is not the confit recipe they teach in cooking school-it's the easy kind you can make any time. All you need are a few duck legs, a skillet, & some spices.
Genius Cauliflower Soup From Paul Bertolli
This cauliflower soup recipe for creamy, incidentally vegan cauliflower soup from Paul Bertolli comes together easily, deliciously, and without cream.
Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
This easy dry-brine turkey recipe (AKA Judy Bird Dry Brine) comes out perfectly juicy & crisp, with none of the sponginess that you get with wet-brined birds.
Judy Rodgers' Roasted Applesauce (and Savory Apple Charlottes)
No cinnamon, no cloves -- this roasted applesauce recipe is straight-up apple, mainlined to your belly. Judy Rodgers takes an easy approach with high flavor.
Jean Anderson's Sweet Red Pepper Paste (Massa de Pimentão)
Jean Anderson applies the magic of slow-roasting to a traditional Portuguese preserved red pepper sauce, in this genius recipe from her cookbook The Food of Portugal. Use it to marinate chicken or pork, sauce grilled fish and vegetables, and top pizzas and sandwiches.
Marcella Hazan's Tomato Sauce With Onion & Butter
The most famous tomato sauce recipe on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking. All you need are tomatoes, butter, and onion.