There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Ali Slagle's Not Just Another Chicken Caesar SaladAli's Book,  I Dream of Dinner (So You Don't Have To)Ali's Biscotti Recipe Genius-Hunter Extra CreditKristen's OG fried toast inspiration: Borlotti Beans on Toast with Greens (Food52)Follow Ali on Instagram @itsalislagleHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

There're enough stressors around the holidays to let your dessert be one of them, so we sat down with Erin Jeanne McDowell to get some tips on ways to bring flawless pies to the table. Referenced in this episode Savory Baking CookbookClover RollsPâte BriséeDouble crust chicken pot pieGenius-Hunter Extra CreditErin Jean McDowell's Bake It Up A Notch Youtube channelErin Jean McDowell's InstagramOrder Kristen's newest book, Simply Genius Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Anna Sulan Masing, host of Whetstone Radio's Taste of Place podcast cooks her way through Mandy Yin's incredible Sarawak Chicken recipeRecipeMarinate 6 skinless chicken thighs, with the bone-in just with salt, leave for 1/2hour on the kitchen bench to get it to room temperatureBlitz up spice paste: 200g roughly chopped onion, 2 garlic cloves, 2.5cm of ginger root, 2 stalks of lemongrass also roughly choppedToast 1tsp of black peppercorns, and 1 tsp of white peppercorns - choose any good quality peppercorns. This is done on a very low heat, without oil until fragrant. Then, grind it into a fine powder ideally in a mortar & pestleIn a medium sized saucepan slowly get 3 tbsp of oil warm, then add in the pepper powder and the spice paste. Fry off until the oil splits - no longer than 10minsAdd in the chicken, 450g (1lb) of roughly chopped tomatoes, 300mls of water, 5 laksa leaves (or a bunch of mint) with stalks. Bring to boil then let simmer for 20min. Keep an eye on it and stirr at regular intervals.Add in 100mls of coconut milk, stir and cook for another 5minsServe with rice!Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Referenced in this episode First Generation: Recipes from My Taiwanese-American HomeFrankie's Website Frankie's Instagram Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Good & Sweet CookbookBrian Levy's SiteBrian Levy on Instagram Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode:Sweet Corn Butter recipeHow to Magically Turn Corn Into Butter (Food52)Genius-Hunter Extra-Credit:The jewelry company Whitney founded to connect and empower womenCheck out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)View transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com.

Catch up on the rest of the incredible conversations we had with the guests featured on this episode  Ali Slagle's EpisodeJesse Spark's EpisodeCheryl Day's EpisodeBrian Hogan Stewart's EpisodeEric Kim's EpisodeKristina Cho's EpisodeRoxana Jullapat's EpisodeEsther Choi's EpisodeJulie Sahni's Episode Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Brown Butter Toffee Chocolate Chip Cookies (Bon Appétit)Kristen's (other!) One Recipe Melissa Clark’s Stovetop Mac & Cheese  (Food52)Genius-Hunter Extra CreditListen to Jesse on The One Recipe Podcast (The Splendid Table)Follow Jesse on InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:Stop Calling Food Exotic (The Washington Post)Reader commentary to Daniela's 'Exotic' recipes? Let's talk about why there's really no such thing Pantry RamenGenius-Hunter Extra-Credit:Subscribe to Daniela's Eat Voraciously NewsletterHave a genius recipe you'd like to share? Tell us all about it at genius@food52.com.

Referenced in this episode:The Silkiest Pasta Sauce From Any Veg You've Got (Food52)Pasta With Silkiest Eggplant Sauce from Francis LamGenius  Food52 Genius Recipes: 100 Recipes That Will Change the Way You CookGenius-Hunter Extra-Credit:Tune into Francis' various episodes on The Splendid Table PodcastSpecial thanks to listeners Devangi and Karen! Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com.

Referenced in this episode:Salsa Guille recipe from Andrea Aliseda  on Food52Additional writings by Andrea AlisedaGenius-Hunter Extra-Credit:Unlocking Nixtamal for EpicuriousHave a genius recipe you'd like to share? Tell us all about it at genius@food52.com.Ode to Mexico  by Andrea Aliseda (English Version)I close my eyes and see myself perched at the steps of an old cathedral the air, abundant and thick; a paradise for the senses, as I cradle calla lilies in the fold of my arms I have a little coffee to linger in the poetry of the bugambilias outside the home of the late Gael García Márquez, who rests in peace I devour my heart gushing of salsa amor as if it were a torta and lick my fingers savoring every last bite the united states doesn’t taste quite like this (Spanish Version )cierro los ojos, y me veo sentada en la entrada de un catedral el aire, pleno y lleno: un paraíso para el olfato arrullando flores de alcatraz entre mis brazos con un cafecito para echarle ojo a la poesía de la bugambilia, frente la casa del Don Gael García Márquez, que en paz descanse. mastico mi corazón, escurriendo de salsa amor como si fuera torta y me chupo los dedos de lo delicioso que está, en los estados unidos, no saben cocinar así.

Referenced in this episode:What's the Difference?: Recreational Culinary Reference for the Curious and ConfusedGenius-Hunter Extra Credit:Sign up to receive Brette's newsletter each weekRead more by Brette on Food52Shout out Erin McDowell - Food52's Resident Baking BFF!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in AmericaGenius-Hunter Extra Credit:This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentorShe Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.

As someone who has tried (and oftentimes failed) to record and preserve her own family recipes, Kristen really connected with chefarmer-turned-author Matthew Raiford's mission to document the dishes and stories from his. For this week's Genius Session, Kristen goes behind the scenes with Matthew, as he shares his process of writing Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.Referenced in this episode:Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation FarmerWatermelon Steak Salad With Heirloom Tomatoes & Sangria Vinaigrette recipeGenius-Hunter Extra-Credit:Peep this excerpt from the "Eart/Earth" chapterMatthew's Gullah Rice to make tonight  

Referenced in this episode:Cooking for Your KidsGenius-Hunter Extra-Credit:Can I Eat That? Children's book (by Joshua David Stein)Dive into Joshua's stories on literally anybody and anything Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com. 

Referenced in this episode:Kim Chee Dip From Sheldon Simeon  (Recipe)Shoyu Dip With Sesame Crunch From Sheldon Simeon (Recipe)Cook Real Hawaii by Sheldon SimeonGenius-Hunter Extra Credit:Follow Sheldon on  InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni Watch this recipe (food52)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with JulieHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Arabiyya: Recipes from the Life of an Arab in DiasporaSalatet Fattoush (California Fattoush Salad)Genius-Hunter Extra CreditReem Assil on InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episodeEpic Snickerdoodles for Stephanie RecipeSnackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and TreatsGenius-Hunter Extra CreditJessie Sheehan's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Get your culinary questions answered - listen to Esther on the Hotline Offline PodcastEsther's White Kimchi RecipeKristen gushes about THIS Sheet Pan Pierogies with Brussels Sprouts and Kimchi recipe (New York Times)Genius-Hunter Extra CreditFollow Esther on her Instagram pageWanna taste? Check out and try out Mokbar -- they ship Nationwide!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Special thanks to listeners Kayla (@kaylacalbano), Rachel (@craftsandcrumbs), and Oumaima (@lemonshmallow) for your potato-tales.Referenced in this episode:Ultra-Crispy Roast Potatoes From a Secret Indonesian Cooking Club—Plus 20 Beginner Recipes I’m Still Hunting (Food52)Crispy Soy & Ginger Roast Potatoes recipeand of course, Lara's stunning book, Coconut & SambalGenius-Hunter Extra-Credit:Read about how Lara put this book together on Cherry BombeMayukh Sen's beautiful profile of Sri Owen that Lara stumbled across 3 years ago (Food52)P.S. Help me hunt the 20 remaining recipes for the forthcoming genius beginners book! See the full list and join the conversation here.

Referenced in this episode:Whipped Hummus With Roasted Carrots & Za'atar Oil recipeDreamy-Smooth Hummus From a Kitchen Oops (Food52) Genius-Hunter Extra Credit:Everything you ever wanted to know about magical bean water, aquafabaHetty's podcast, The House SpecialsView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com. 

Kristen Miglore, lifelong Genius hunter, speaks with chef, cookbook author, and TV personality Carla Hall. Of Top Chef and Carla Hall's Soul Food fame, Carla talks about the genius buttermilk biscuit recipe she's spent decades perfecting.Referenced in this episode:The Genius Secrets to Carla Hall’s Flaky Buttermilk Biscuits (Food52)Flaky Buttermilk Biscuits with Carla Hall (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Join Carla Hall on Instagram at 11 EST daily for... recess!View transcript

Referenced in this episode:Sweet Corn Butter recipeHow to Magically Turn Corn Into Butter (Food52)Genius-Hunter Extra-Credit:The jewelry company Whitney founded to connect and empower womenCheck out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)View transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com.*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.

Referenced in this episode Citrus Cake From Yasmin Khan (Recipe)Yasmin's book,  Ripe Figs: Recipes and Stories from Turkey, Greece, and CyprusGenius-Hunter Extra CreditFollow Yasmin on Instagram More backstory, The story behind Ripe FigsHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Ali Slagle's Not Just Another Chicken Caesar SaladAli's Book,  I Dream of Dinner (So You Don't Have To)Ali's Biscotti Recipe Genius-Hunter Extra CreditKristen's OG fried toast inspiration: Borlotti Beans on Toast with Greens (Food52)Follow Ali on Instagram @itsalislagleHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Sam Seneviratne's WebsiteJoy of Baking Genius-Hunter Extra CreditCook and a Half - Sam's cooking show co-hosted with her son, ArtieBanana Bread Scones - A previous Genius recipe from Sam Seneviratne's Joy of BakingKristen's newest book, Simply GeniusHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Join Chef Farokh Talati on our Play Me a Recipe Podcast as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.RecipeServes 4For Oats100g ghee or unsalted butter1 small red onion, finely diced1 celery stick, finely diced1 carrot, peeled and finely diced1 large tomato, finely chopped2 small green chillies, finely chopped1 tablespoon garam masala1 teaspoon salt100g rolled oats or porridge oats¼ teaspoon ground turmeric a pinch of hing (asafoetida)500ml chicken stock or water4 tablespoons tangy onions (see below)a small handful of well-chopped curlyleaf parsley freshly cracked black pepperFor Tangy Onions1 small red onion2 generous tablespoons apple cider vinegar1 teaspoon salt1 teaspoon black pepperTo Make the OatsMelt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you’re creating.Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.To Make Tangy OnionsTo prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.Sprinkle the salt and cracked black pepper.Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking. Referenced in this episode Joy's Plum and Lemon Curd CakeJoy's Moon Pie BarJoy's Dark Chocolate Tahini Skillet CookieGenius-Hunter Extra CreditJoy the Baker's WebsiteFind Joy on Instagram!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don’t have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don’t wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it’s best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

A look back at some of our favorite genius recipes of the year with Food52 co-founder and CEO, Amanda HesserReferenced in this episode Julia Turshen's Fried Eggs Lindsay Maitland Hunt's Slow Roasted Chicken with Crispy Skin Yasmin Khan's Stunning Citrus CakeDorie Greenspan's French Yogurt CakeDorie Greenspan's Caramel-y Chocolate CookiesTara O'Brady's Chocolate Chip CookiesJessie Sheehn's Snickerdoodles (Ketchup optional)Ali Slagle's Chicken Caesar SaladMonifa Dayo's Potato Salad  Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.RecipeMakes 24 bars Shortbread Base1 2/3 cups (214g) all-purpose flour1/3 cup (67g) granulated sugar1/2 teaspoon kosher salt12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted1 large egg yolk1 teaspoon vanilla extractSalted Speculoos Caramel3/4 cup (175 grams) packed light brown sugar4 tablespoons (1/2 stick/57g) unsalted butter1/4 cup (59 ml) light corn syrup1 14-ounce can (414 ml) sweetened condensed milk1/3 cup (90 grams) speculoos cookie butter (see Note)1 teaspoon vanilla extract1 teaspoon kosher saltTopping1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips1/2 cup (about 3 ounces/85 grams) white chocolate chips4 tablespoons (59 ml) whole milk, divided2 tablespoons (36 grams) speculoos cookie butter, dividedFlaky sea salt, for sprinklingMake the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski on this bonus episode featuring our sister-show Play Me a RecipeStock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost! Beef StockChicken StockAnd here are a couple super useful tools to help you make the best stock possible. Hestan Roasting PanFive Two Roasting PanSouper Cubes for Stock Storage

There're enough stressors around the holidays to let your dessert be one of them, so we sat down with Erin Jeanne McDowell to get some tips on ways to bring flawless pies to the table. Referenced in this episode Savory Baking CookbookClover RollsPâte BriséeDouble crust chicken pot pieGenius-Hunter Extra CreditErin Jean McDowell's Bake It Up A Notch Youtube channelErin Jean McDowell's InstagramOrder Kristen's newest book, Simply Genius Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Lemon Lumpies? Cuddle Cookies? It's rare to find treats who's names are as exciting as the confection themselves. Luckily on this episode we speak with Rose Levy Barenbaum, author of The Cookie Bible, about how she perfects her recipes and makes their names come to life.  Referenced in this episode The Cookie BibleSimply GeniusIce Cream BlissGenius-Hunter Extra CreditRose's website, Real Baking with RoseRose's Open-Faced Blueberry Pie (perfect for Thanksgiving)Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

This episode, Kristen Miglore sits with the incomparable Nigella Lawson to discuss her latest cookbook Cook, Eat, Repeat.Referenced in this episode Cook, Eat, RepeatWhere to See Nigella LiveGenius-Hunter Extra CreditNigella's InstagramNigella Lawson's No-Bake Nutella CheesecakeNigella Lawson’s Chicken & Pea TraybakeHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Anna Sulan Masing, host of Whetstone Radio's Taste of Place podcast cooks her way through Mandy Yin's incredible Sarawak Chicken recipeRecipeMarinate 6 skinless chicken thighs, with the bone-in just with salt, leave for 1/2hour on the kitchen bench to get it to room temperatureBlitz up spice paste: 200g roughly chopped onion, 2 garlic cloves, 2.5cm of ginger root, 2 stalks of lemongrass also roughly choppedToast 1tsp of black peppercorns, and 1 tsp of white peppercorns - choose any good quality peppercorns. This is done on a very low heat, without oil until fragrant. Then, grind it into a fine powder ideally in a mortar & pestleIn a medium sized saucepan slowly get 3 tbsp of oil warm, then add in the pepper powder and the spice paste. Fry off until the oil splits - no longer than 10minsAdd in the chicken, 450g (1lb) of roughly chopped tomatoes, 300mls of water, 5 laksa leaves (or a bunch of mint) with stalks. Bring to boil then let simmer for 20min. Keep an eye on it and stirr at regular intervals.Add in 100mls of coconut milk, stir and cook for another 5minsServe with rice!Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us.  Referenced in this episode Hetty's new book, Tenderheart pre-orderHetty's recent book, To Asia with Love Kristen's Simply Genius CookbookGenius-Hunter Extra CreditHetty's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

This week we're sharing an episode of another Food52 podcast, Play Me a Recipe featuring bartender and writer Harper Fendler mixing a Penicillin, and tracing its origins to the famed Manhattan cocktail bar Milk & Honey. RecipeServes 12 ounces blended Scotch whisky (Famous Grouse)1 ounce fresh lemon juice1/2 ounce ginger syrup1/2 ounce honey syrup1/4 ounce Islay ScotchTumbler, chilledLemon peel and (optional) candied ginger, for garnishShake first 4 ingredients with ice.Fine strain into tumbler over large rock.Float Islay Scotch over top of drink.Garnish with lemon twist and candied ginger, if desired.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Referenced in this episode First Generation: Recipes from My Taiwanese-American HomeFrankie's Website Frankie's Instagram Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode:Check out Katherine's podcast, Smart MouthThese are the cookiesGenius-Hunter Extra Credit:Oh and the mayo episodeFor more genius tips, tricks, or leads from Katherine, subscribe to Smart Mouth's accompanying newsletter

Referenced in this episode Simply Genius CookbookTara O'Brady's Genius Chocolate Chip CookiesTara O'Brady on SubstackGenius-Hunter Extra CreditTara O'Brady's WebsiteTara O'Brady's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Mi Cocina: CookbookSweet Heat: Rick's Video SeriesGenius-Hunter Extra CreditBorderline Salty: Rick's Podcast with Carla Lalli MusicHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Harper starts listing them at 04:30) before starting the episode.RecipeServes 4 to 62.5 oz Hayman's Sloe Gin1 oz Fresh Lemon Juice0.5 oz Rich Simple Syrup (2 parts sugar, 1 part water)Club SodaLemon PeelEgg White (optional)Chilled 7-8 oz tumblerNecessary toolsShaker TinsJiggerHawthorn StrainerFine StrainerCitrus JuicerReverse Dry Shake MethodAdd first 3 ingredients to shaker with ice, shake until tins are frosted Strain and dump ice, shake again Fine strain into chilled tumbler, top with 2-3 oz of soda Garnish with twist of lemon IF INCLUDING EGG WHITE (Traditional Dry Shake Method)Add first 3 ingredients and egg white to shaker, shake Add ice, shake again until shaker tins are cold to the touch Fine strain into chilled tumbler, top with 2-3 oz of soda Garnish with twist of lemon

Referenced in this episode Pre-Order Simply Genius CookbookHeidi Swanson's Genius 5-Minute Tomato SauceHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Burnt Toast Podcast FeedFood52 Podcast NetworkHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Everything Cookbooks websiteEverything Cookbooks on Apple PodcastsPre-Order Simply GeniusGenius-Hunter Extra CreditMolly Steven's InstagramAndrea Nguyen's InstagramKate Leahy's InstagramKristin Donnelly's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode:Oh, *That's* What Key Lime Pie Was Missing (Food52)Key Lime Meringue Pie From Petra Paredez recipeGenius-Hunter Extra-Credit:Petee's Pies ships nationwide through GoldBellyShort on time? There's always J. Kenzi López-Alt's 10-Minute Lime Cracker PieSpecial thanks to Briana (@seasoningbottle), Katie (@qkatie, and host of new Food52 podcast Either Side Eaters!), and Jared (@young_coconvt) for your stories of sweet, summery slices.Have a lead on something genius? Tell me all about it at genius@food52.com!

Referenced in this episode Arabiyya: Recipes from the Life of an Arab in DiasporaSalatet Fattoush (California Fattoush Salad)Genius-Hunter Extra CreditReem Assil on InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Good & Sweet CookbookBrian Levy's SiteBrian Levy on Instagram Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

We're sharing an episode of Food52's Play Me a Recipe Podcast featuring Joy the Baker's no churn coffee and fudge ice cream to add a sweet treat to your week!RecipeMakes 3 cups1 (14-ounce) can sweetened condensed milk1 teaspoon vanilla extract1/4 teaspoon kosher salt2 tablespoons instant espresso powder2 tablespoons espresso liquor (optional) 2 ounces cream cheese, softened to room temperature2 cups heavy cream1/2 - 3/4 cup fudge (store-bought or recipe that followsMocha Hot Fudge SauceMakes 11/2 cups1/4 cup unsweetened Dutch-processed cocoa powder1/3 cup packed dark brown sugar1/2 cup light corn syrup2/3 cup heavy cream1/4 teaspoon salt6 ounces good bittersweet chocolate (not unsweetened), finely chopped2 tablespoon unsalted butter, cup into 4 cubes1 teaspoon vanilla extract1 teaspoon instant espresso powder1 tablespoon hot water Mocha Hot Fudge Sauce In a medium saucepan over medium heat,  stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted.  Cook mixture at a simmer, stirring occasionally, for 5 minutes.In a small bowl, dissolve the espresso powder in hot water.Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it’s been chilled.No Churn Coffee Fudge Ripple Ice Cream In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside.In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine.  Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Referenced in this episode Pre-order the Simply Genius cookbook (+ get an instant sneak peek at 14 new recipes and riffs!)Why Dorie Greenspan's French Yogurt Cake is GeniusWatch Kristen make her way through this cakeGenius-Hunter Extra CreditDorie Greenspan's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode:Sweet Corn Butter recipeHow to Magically Turn Corn Into Butter (Food52)Genius-Hunter Extra-Credit:The jewelry company Whitney founded to connect and empower womenCheck out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)View transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com.

Referenced in this episode:Strawberry Sorbet From The River CafeA Genius, 3-Ingredient Sorbet Gets Two New (No-Churn) Buddies (Food52)Genius-Hunter Extra Credit:The one that started it all: The River Cafe's Strawberry SorbetFeast your eyes on their online shop!What has been your favorite genius recipe from over the years? Tell me all about it at genius@food52.com.

Referenced in this episode Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black CelebrationsNicole Taylor on InstagramGenius-Hunter Extra CreditThe Up South Cookbook: Chasing Dixie in a Brooklyn KitchenHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episodeEpic Snickerdoodles for Stephanie RecipeSnackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and TreatsGenius-Hunter Extra CreditJessie Sheehan's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Catch up on the rest of the incredible conversations we had with the guests featured on this episode  Ali Slagle's EpisodeJesse Spark's EpisodeCheryl Day's EpisodeBrian Hogan Stewart's EpisodeEric Kim's EpisodeKristina Cho's EpisodeRoxana Jullapat's EpisodeEsther Choi's EpisodeJulie Sahni's Episode Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Listen along as Food52's Director of Content, Brinda Ayer, cooks her way through Monifa Dayo's recipe from Black Food which makes some seriously genius swaps to turn a forgettable cookout extra into a boom-wham-pow side that steals the show.Referenced in this episodeThe Best Potato Salad Ever recipeBlack Food: Stories, Art, and Recipes from Across the African Diaspora   Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Victoria Granoff's Pasta con Ceci recipeKristen's Genius article about Pasta con CeciWatch Kristen cook the recipeHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Diana Yen's Strawberry Rose SmoothieAnita Shepherd's InstagramAnita's Coconut YogurtGenius-Hunter Extra CreditStrawberry SorbetStrawberry ShortcakesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

This week, producer Harry Sultan comes around to the other side of the microphone to cook his way through the internet-famous Pork Shoulder Ragu from Jenny Rosentrach and Andy Ward. Referenced in this episode Andy Ward & Jenny Rosentrach's Pork Shoulder RaguGenius-Hunter Extra CreditDinner: A Love StoryHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Dorie Greenspan's Caramel Crunch Chunklet Cookies RecipeSam's article, Why Dorie Greenspan's Caramel Crunch Chunklet Cookies are GeniusDorie Greenspan's Book, Baking With Dorie: Sweet, Salty & SimpleSamantha Seneviratne on InstagramGenius-Hunter Extra CreditSamantha Seneviratne's Video Series, Cook and a HalfHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Ali Slagle's Not Just Another Chicken Caesar SaladAli's Book,  I Dream of Dinner (So You Don't Have To)Ali's Biscotti Recipe Genius-Hunter Extra CreditKristen's OG fried toast inspiration: Borlotti Beans on Toast with Greens (Food52)Follow Ali on Instagram @itsalislagleHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:The South Indian Comfort Food We All Need (Food52)Khara Huggi or Pongal recipeKhara Huggi or Pongal with Chitra Agrawal (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Chitra's blog: The ABCD's of CookingChitra making coconut dal for herself—and her two-year-old Alok Special thanks to listeners Stephanie (@leftoversforbreakfast__), Leah (@_leahd_), and Kristina (@veien_til_rom) for sharing your most comforting comforts!What's your ultimate comfort food? Tell me all about it: genius@food52.com.

Referenced in this episode Brown Butter Toffee Chocolate Chip Cookies (Bon Appétit)Kristen's (other!) One Recipe Melissa Clark’s Stovetop Mac & Cheese  (Food52)Genius-Hunter Extra CreditListen to Jesse on The One Recipe Podcast (The Splendid Table)Follow Jesse on InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Citrus Cake From Yasmin Khan (Recipe)Yasmin's book,  Ripe Figs: Recipes and Stories from Turkey, Greece, and CyprusGenius-Hunter Extra CreditFollow Yasmin on Instagram More backstory, The story behind Ripe FigsHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Whole Grilled Red Onions With Sage, Honey & Walnuts From Sarit Packer & Itamar Srulovich recipeGrilled Red Onion with Honey, Walnuts, & Sage | Genius Recipes (Food52)Genius-Hunter Extra CreditCheck out Sarit and Itamar's podcast, The Food SessionsWatch them make gorgeous, delicious phyllo pastries (one sweet, one savory!) in our test kitchen hereRead the cookbook Honey & Co: Chasing Smoke: Cooking Over Fire Around the LevantHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:This Chocolate Cake Makes Its Own Hot Fudge Sauce (Food52)Hot Chocolate & Halva Pudding recipeThe New Way to CakeGenius-Hunter Extra-Credit:Peep Benjamina's elegant-but-simpler braided bread in this Eater recapFollow her blog, Carrot & Crumb, for more need-to-make-now recipesRecipes for the chocolate ganache cake, Hermé sablés, and pear cake—thank you for the leads Kristen, Gena (@thefullhelping), and Mike (@mikecooperman_9)!What's your best, most beloved way of consuming chocolate? Tell me about it at genius@food52.com or tag me @miglorious.

Referenced in this episode Get your culinary questions answered - listen to Esther on the Hotline Offline PodcastEsther's White Kimchi RecipeKristen gushes about THIS Sheet Pan Pierogies with Brussels Sprouts and Kimchi recipe (New York Times)Genius-Hunter Extra CreditFollow Esther on her Instagram pageWanna taste? Check out and try out Mokbar -- they ship Nationwide!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)Korean American: Food That Tastes Like HomeGenius-Hunter Extra Credit When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)Read some of Eric's writing on Food52's Table For One column!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Check out her book, Classic Indian Vegetarian and Grain Cooking  for the recipes mentioned in this episodeGenius-Hunter Extra CreditMake Julie's Sarsoon ka Saag recipe from last week's conversation and watch Kristen make it (food52)Check out ALL the Green Scene articles and recipes on the Food52 blogMore! Food52 Cannabis recipes: What to serve at a Cannabis Dinner PartyHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni Watch this recipe (food52)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with JulieHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:Get the book! Mother Grains: Recipes for the Grain Revolution by Roxana JullapatGenius-Hunter Extra Credit: Banoffee Tart With Rice Shortbread Crust (Food52 recipe)Peach Cobbler With Brown Rice Drop Biscuits (Food52 recipe)Follow Roxana on  InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:Kim Chee Dip From Sheldon Simeon  (Recipe)Shoyu Dip With Sesame Crunch From Sheldon Simeon (Recipe)Cook Real Hawaii by Sheldon SimeonGenius-Hunter Extra Credit:Follow Sheldon on  InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:Pau Pau's Steamed Cupcakes (Fa Gao)  (Recipe)Get the book! Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina ChoGenius-Hunter Extra Credit: Mooncakes & Milk Bread Brings Chinese Bakery Treats to Home Bakers (Food52)Follow Kristina on  Instagram and on her blog, Eat Cho FoodHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:Zoe's Ghana Kitchen - An Introduction to New African Cuisine – From Ghana With Love (available now)Nkrakra (Light Soup with Chicken) from Zoe Adjonyoh (recipe)Genius-Hunter Extra Credit: Follow Zoe and check out her always fun, InstagramGrab all the spices you need -- right from her online shop, Zoe's Ghana Kitchen +  Sustainable Red Palm OilZoe Adjonyoh's Ghanian Dinner Party Is All About the Music & Jollof Fried Chicken (Food52)Donate to a crowd-funder campaign for a forthcoming book by Zoe - Serving Up: Essays on food, identity and culture: A new and vital food-inspired anthology examining the politics behind what we eatZoe's picks for West African, black women owned businesses to shop: Mesian Spices (Liberia), Pok Spices (Nigeria) , Gloria's Shito (Ghana), Adda Bloom (Canada), Essie Spice (Ghana), Yolele (Pierre Thiam)Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:My New Favorite Eggs—in 5 Minutes Flat (Food52)Fried Egg Salad From Ideas in Food recipeGenius-Hunter Extra-Credit:Tejal Rao's writeup of Curiosity Doughnuts (Bloomberg)More Ideas in Food goodnessWatch this interview on YouTube—and like and subscribe!A very special thanks to listeners Alyson (@dinnerswithinreason), Alex (@alexandraholbrook), and Pamm (@clancy.7) for your stories this week.What are the recipes you repeat again and again? Brag about them at genius@food52.com.

SF's The Mill owner and author Josey Baker joins Kristen to talk about baking with whole grains (it's not as simple as swapping 1:1 with white flour!), combating picky eating in kids (it's a process), and why whole-wheat and -grain baked goods have gotten such a bad rap.Referenced in this episode:The Simple Secret to Much, Much Better Whole-Grain PancakesJosey Baker's Whole Grain Pancakes recipeGenius-Hunter Extra Credit: 31 Healthful Breakfast Recipes for an Early Morning Boost (Food52)Check out Josey's how-to-sourdough-at-home guideOr, better yet: take a class with Josey himselfSpecial thanks to listeners Caroline, Sana, and Kaleigh for your sharing your sneaky swaps!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:The One Recipe Alice Waters Can't Live WithoutCardamom Cake from Niloufer Ichaporia KingGenius-Hunter Extra Credit:Alice Waters names Niloufer's cake the one recipe she can't live without (The Guardian)Check out those not-dry turkey burgersSpecial thanks to listeners Numra (@empressmarket), Vlada (@mat.vlada), and Nilufar (@kayhanikitchen) for sharing your favorite cardamom-centric recipes!Is there a recipe that's stayed with you throughout your life? Tell me all about it at genius@food52.com.

Referenced in this episode:Why Marc Matsumoto's Shiitake Salmon Is GeniusShiitake Salmon from Marc MatsumotoGenius-Hunter Extra-Credit:Check out the No Recipes YouTube channelSo much lunch inspo to be found in Marc's book Ultimate BentoSpecial thanks to listeners Adiba (@thespiceodyssey) and Riha (@saltyshortbread) for your salmon ideas.Got a lead on something genius? I'd love to hear about it—email me at genius@food52.com.

Referenced in this episode:Salt + Spine Podcast (listen to the show)Nik Sharma’s Spicy Chocolate Chip–Hazelnut Cookies (recipe)Genius-Hunter Extra Credit: Read our very best, Best of List Food52 Cookbooks of 2021Hear Kristen's interview on Salt + Spine Building a Genius Dessert Cookbook with Food52's Pastry-toting Kristen MigloreBrian's favorite cake to have on his birthday! Maialino's Olive Oil Cake -- Lemon Version (recipe)Bonus! Even more stocking stuffer ideas:  Bonnie Slotnick Cookbooks and Kitchen Art's and Letters for great vintage and hard to find cookbooksHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:Cookies: The New Classics  (available now)Preserved Lemon Crinkle Cookies From Jesse Szewczyk (recipe)Genius-Hunter Extra Credit: "Preserved Lemons Belong in Dessert (Yes, Dessert!)—Here's Why" by Rebecca Firkser (Food52)Follow Jesse's cookie filled drool-worthy InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:What's the Difference?: Recreational Culinary Reference for the Curious and ConfusedGenius-Hunter Extra Credit:Sign up to receive Brette's newsletter each weekRead more by Brette on Food52Shout out Erin McDowell - Food52's Resident Baking BFF!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking. Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.

Referenced in this episode:Whip it up! Hana Asbrink’s Residentsgiving Hanetsuki Gyoza With Thanksgiving Leftovers (Food52)Drink it up! John deBary’s Residentsgiving Sesame Boulevardier + What to Drink Every Hour of Thanksgiving Playbook (Food52)Dress it up! We Can't Stop Staring at Nicole Crowder's Thanksgiving Table  (Food52)Eat it up! Kristen Miglore's Bert Greene's Potato Scallion Cakes (Fritterra)  (Food52)Genius-Hunter Extra Credit:Make these stunning trash terracotta vases from Nicole Crowder's favorite DIYer Genevieve VanderzeilNeed more last-minute Turkey Day recipes? Check out the full Residentsgiving Menu—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes.Bonus! Check out  Proteau, John deBary’s non-alcoholic line of drinks available on Food52!Have a lead on something genius? Tell me all about it at genius@food52.com.    

Episode NotesReferenced in this episode:Habichuelas Guisadas al Estilo de la Costa Colombian-Style Green Beans Cooked in Milk (Food52)Genius-Hunter Extra-Credit:Gran Cocina Latina: The Food of Latin America (Read the opus!)Need more Thanksgiving recipes? This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes.The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes Chocolate lovers delight and dig deeper into fine cacao from Latin America in Maricel's other yummy book. She's a chocolate expert!Special thanks to Emma Laperruque and Amy Shuster for their sharing their favorite Thanksgiving dishes.  Have a lead on something genius? Tell me all about it at genius@food52.com.

Referenced in this episode:Check out Cheryl's book, the aptly named Treasury of Southern Baking, for more stunning recipes and dessert inspirationGenius-Hunter Extra Credit:Peep those rose-infused Janie Q Provisions Jams! from Back in the Day BakeryJoin Cheryl Wednesday 10/27 (5pm PT/ 8pm ET) for a Virtual Author Talk with @booklarder & past Genius guest Julia Turshen

Referenced in this episode:Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in AmericaGenius-Hunter Extra Credit:This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentorShe Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.

Referenced in this episode:Whole Grilled Red Onions With Sage, Honey & Walnuts From Sarit Packer & Itamar Srulovich recipeGrilled Red Onion with Honey, Walnuts, & Sage | Genius Recipes (Food52) Genius-Hunter Extra-Credit:Check out Sarit and Itamar's podcast, The Food SessionsWatch them make gorgeous, delicious phyllo pastries (one sweet, one savory!) in our test kitchen hereRead the cookbook Honey & Co: Chasing Smoke: Cooking Over Fire Around the LevantSpecial thanks to listeners Tom and Nick! Do you have a lead on something genius? Tell me all about it at genius@food52.com!

Referenced in this episode:Pre-order Big Little Recipes (out 11/9) now"Big Little Recipes," the columnKash Varn My Grandma’s Second Husband’s Favorite Pasta (recipe)Busy Weeknight Bean Chili  (recipe)Genius-Hunter Extra-Credit:If you'd like to cook along in anticipation... The 10 Most Popular Big Little Recipes of 2020 and my favorite of all: BLT SaladFollow @emmalaperruque on Instagram for food pics (and cameos by her cat, Butter)Have a lead on something genius? Tell me all about it at genius@food52.com.

Don't want to miss more incredible recipes? Subscribe to Play Me a Recipe wherever you get your podcasts.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.Tuna-Avocado ToastServes One2 slices of bread1 small, ripe avocado1 (5oz) can oil-packed tuna1tbsp fresh squeezed lemon juiceKosher saltFresh ground pepperToast 2 slices of bread however you want (toaster, broiler, pan).Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)

First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake."I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa RulandReferenced in this episode:A Chocolate Cake That Celebrates Mothers—Lost & Found (Food52)Chocolate Cake with Whipped Cream Frosting recipeFind more My Family Recipe episodes here.

Referenced in this episode:My Family's Forever Banana Bread (Food52)Kristen's Family Banana Bread recipeGenius-Hunter Extra-Credit:Did you catch part 1, fried eggs chez Mike, too?ICYMI: Our 10 Most Popular Banana Breads of All Time 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 1:00) before starting the episode.Tagliatelle with Corn, Tomatoes, "Onion-Bacon" & BasilServes 4Kosher salt to taste1 medium red onion, sliced4 tablespoons extra-virgin olive oil16 ounces tagliatelle or spaghetti3 tablespoons unsalted butter1 garlic clove, mincedFreshly ground black pepper to tastePinch of dried red pepper flakes4 cups corn kernels (from about 4 medium ears)3 to 3 1/2 cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices1/2 cup freshly grated Parmesan cheese (about 2 ounces)4 fresh basil leaves, chopped Bring a large pot of salted water to a boil.In a separate large pot of Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.Cook the tagliatelle in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking.Add the butter to the red onion, which should be caramelly and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute. Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve. Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

As someone who has tried (and oftentimes failed) to record and preserve her own family recipes, Kristen really connected with chefarmer-turned-author Matthew Raiford's mission to document the dishes and stories from his. For this week's Genius Session, Kristen goes behind the scenes with Matthew, as he shares his process of writing Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.Referenced in this episode:Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation FarmerWatermelon Steak Salad With Heirloom Tomatoes & Sangria Vinaigrette recipeGenius-Hunter Extra-Credit:Peep this excerpt from the "Eart/Earth" chapterMatthew's Gullah Rice to make tonight  

Referenced in this episode:The Crispy Fried Eggs That Made Me a Better Cook (Food52)Mike's Famous Fried Eggs recipeGenius-Hunter Extra-Credit:Some more crispy egg-spo: ho bao dan (pocket eggs), kai dow (Thai fried eggs)What's the recipe you first make in a new home? Tell me all about it at genius@food52.com. 

If you liked this podcast, remember to subscribe to Black & Highly Flavored so you don't miss any future episodes.SoulPhoodies Tamara Celeste and Derek Kirk speak with Atinuke Diver about This Belongs to Us, her documentary chronicling the stories of Black women brewers in the American south, and their journeys of reclamation and revival as they navigate the predominantly white- and male-dominated landscape of beer in America.

Referenced in this episode:Check out Katherine's podcast, Smart MouthThese are the cookiesGenius-Hunter Extra Credit:Oh and the mayo episodeFor more genius tips, tricks, or leads from Katherine, subscribe to Smart Mouth's accompanying newsletter

If you liked this podcast, remember to subscribe to Black & Highly Flavored so you don't miss any future episodes.SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)

Referenced in this episode:Cooking for Your KidsGenius-Hunter Extra-Credit:Can I Eat That? Children's book (by Joshua David Stein)Dive into Joshua's stories on literally anybody and anything Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com. 

Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. Follow My Family Recipe wherever you listen.

If you liked this podcast, remember to subscribe to Black & Highly Flavored so you don't miss any future episodes.In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black creators and entrepreneurs excelling and innovating in the food and beverage space. This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that? 

Referenced in this episode: Green Chile Cherry Tomato Pickle recipeThe Very Best Way to Cook Cherry Tomatoes (Food52)Priya's conversation with Yewande Komolafe (Bon Appétit)Genius-Hunter Extra-Credit:Make the dahi toast from Priya's very excellent book, Indian-ishView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com. 

Referenced in this episode:Basil Sugar Pound Cake Recipe (Food52)Genius-Hunter Extra-Credit:Butter and Brioche blog (Thalia Ho)Special thanks to  Genius Tapes listeners, Marian (IG @mariantoro) and Dina! Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com.

Referenced in this episode:Stop Calling Food Exotic (The Washington Post)Reader commentary to Daniela's 'Exotic' recipes? Let's talk about why there's really no such thing Pantry RamenGenius-Hunter Extra-Credit:Subscribe to Daniela's Eat Voraciously NewsletterHave a genius recipe you'd like to share? Tell us all about it at genius@food52.com.

On Black & Highly Flavored, SoulPhoodies Tamara Celeste and Derek Kirk shine a light on the need-to-know Black movers and shakers of our food and beverage industry. From the Food52 Podcast Network, Black & Highly Flavored is coming soon—follow the show page so you don't miss a thing.

Referenced in this episode:Salsa Guille recipe from Andrea Aliseda  on Food52Additional writings by Andrea AlisedaGenius-Hunter Extra-Credit:Unlocking Nixtamal for EpicuriousHave a genius recipe you'd like to share? Tell us all about it at genius@food52.com.Ode to Mexico  by Andrea Aliseda (English Version)I close my eyes and see myself perched at the steps of an old cathedral the air, abundant and thick; a paradise for the senses, as I cradle calla lilies in the fold of my arms I have a little coffee to linger in the poetry of the bugambilias outside the home of the late Gael García Márquez, who rests in peace I devour my heart gushing of salsa amor as if it were a torta and lick my fingers savoring every last bite the united states doesn’t taste quite like this (Spanish Version )cierro los ojos, y me veo sentada en la entrada de un catedral el aire, pleno y lleno: un paraíso para el olfato arrullando flores de alcatraz entre mis brazos con un cafecito para echarle ojo a la poesía de la bugambilia, frente la casa del Don Gael García Márquez, que en paz descanse. mastico mi corazón, escurriendo de salsa amor como si fuera torta y me chupo los dedos de lo delicioso que está, en los estados unidos, no saben cocinar así.

Co-hosts Jen Phanomrat and Katie Quinn discuss the history and concept of "cucina povera" (making the most from simple, seasonal ingredients); Anna Maggio's Under the Olive Tree; and how we can see hints of this "poor cooking" approach in viral food trends today. Later on, chef and VICE Counter Space's Sophia Roe shares why equal access greater representation is important even—especially—in food. Special thanks to our listener Leo for your question and Brian Quinn (@bqfunk) for our theme music.Got a Q for us? Record a voice memo and send it here for a chance to be featured! 

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.Jen Phanomrat and Katie Quinn talk about the happiest hour, aka aperitivo, apéritif, and fika. They also talk about airplane food, ice cubes in wine, and how Apéritif author Rebekah Peppler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.Got a Q for us? Record a voice memo and send it here for a chance to be featured! 

Referenced in this episode:The Silkiest Pasta Sauce From Any Veg You've Got (Food52)Pasta With Silkiest Eggplant Sauce from Francis LamGenius  Food52 Genius Recipes: 100 Recipes That Will Change the Way You CookGenius-Hunter Extra-Credit:Tune into Francis' various episodes on The Splendid Table PodcastSpecial thanks to listeners Devangi and Karen! Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king. You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.

Referenced in this episode:‘The Best Salad You've Ever Eaten in Your Life’Nadiya Hussain's Kiwi & Feta Salad recipeGenius-Hunter Extra-Credit:Nadiya Bakes is out July 27thTune into Nadiya's various shows for more recipesSpecial thanks to listeners Anita and Amy. Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen). Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.Quick: are you a pancakes or eggs benny person? Congee or oats? Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.Have a Q for us? Send us a voice memo for a chance to be featured.

Referenced in this episode:Strawberry Sorbet From The River CafeA Genius, 3-Ingredient Sorbet Gets Two New (No-Churn) Buddies (Food52)Genius-Hunter Extra Credit:The one that started it all: The River Cafe's Strawberry SorbetFeast your eyes on their online shop!What has been your favorite genius recipe from over the years? Tell me all about it at genius@food52.com.

Referenced in this episode:Acclaimed Seattle Chef's Staff Quits After Sexual Misconduct Allegations (NYT)Justin's write up of Rat BarThe Avery, where Soleil tried the kraut cocktailIs there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:Why Marc Matsumoto's Shiitake Salmon Is GeniusShiitake Salmon from Marc MatsumotoGenius-Hunter Extra-Credit:Check out the No Recipes YouTube channelSo much lunch inspo to be found in Marc's book Ultimate BentoSpecial thanks to listeners Adiba (@thespiceodyssey) and Riha (@saltyshortbread) for your salmon ideas.Got a lead on something genius? I'd love to hear about it—email me at genius@food52.com.

Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim.  How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for their sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?Find more Counterjam episodes here; season 2 will look at Mexican, Jewish, Ethiopian, and French food and music; featuring guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!

SF's The Mill owner and author Josey Baker joins Kristen to talk about baking with whole grains (it's not as simple as swapping 1:1 with white flour!), combating picky eating in kids (it's a process), and why whole-wheat and -grain baked goods have gotten such a bad rap.Referenced in this episode:The Simple Secret to Much, Much Better Whole-Grain PancakesJosey Baker's Whole Grain Pancakes recipeGenius-Hunter Extra Credit:Check out Josey's how-to-sourdough-at-home guideOr, better yet: take a class with Josey himselfSpecial thanks to listeners Caroline, Sana, and Kaleigh for your sharing your sneaky swaps!

Does the perfect pasta shape exist? It does now, thanks to The Sporkful's  creator and host Dan Pashman. Dan and Kristen talk about Dan's 3-year quest to develop cascatelli: the most forkable, sauceable, and tooth-sinkable pasta shape—and, the accompanying 5-part podcast series, "Mission ImPASTAble."Referenced in this episode:Cascatelli by The SporkfulDan's mom's Primavera Pasta with Cascatelli, adapted from Melissa ClarkGenius-Hunter Extra-Credit:Listen to Dan's quest to create the shape in The Sporkful series: Mission ImPASTAbleOh yes—the shape now has its own Wikipedia pageSpecial thanks to listeners Janet (@janetmccracken) and Anna (@billyskog) for sharing  your very strong pasta feelings.Got a genius lead you'd like to share? Email it to me at genius@food52.com; I want to hear all about it!

Referenced in this episode:Oh, *That's* What Key Lime Pie Was Missing (Food52)Key Lime Meringue Pie From Petra Paredez recipeGenius-Hunter Extra-Credit:Petee's Pies ships nationwide through GoldBellyShort on time? There's always J. Kenzi López-Alt's 10-Minute Lime Cracker PieSpecial thanks to Briana (@seasoningbottle), Katie (@qkatie, and host of new Food52 podcast Either Side Eaters!), and Jared (@young_coconvt) for your stories of sweet, summery slices.Have a lead on something genius? Tell me all about it at genius@food52.com!

Hey, Genius-hunters! Every other week for the next few weeks, I'll be sharing episodes of *my* new favorite podcast Counterjam. Tune in for a special interview I got to have with host Peter J. Kim.If you like Counterjam, follow the show so you don't miss out on new episodes. Season 2 is out now!

Hi Genius-hunters! The book is in (yay!) and this week, I'll be kicking my feet up and enjoying spoonfuls of this ice cream straight from the freezer.  I hope you'll no-churn right alongside me.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 0:51) before starting the episode.Dori Sanders' No-Churn Fresh Lemon Ice CreamMakes 3 cups1 tablespoon finely grated lemon zest1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)1 cup (200g) sugar1/8 teaspoon fine sea salt1 cup (235g) heavy cream1 cup (245g) whole milkWhisk together the lemon zest and juice, the sugar, and salt in a large bowl.Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.Pour the mixture into an 8-inch (20cm) square metal baking pan. Cover tightly with aluminum foil and freeze until the mixture is solid around the edges and mushy in the middle, 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. Once firm, scoop into chilled bowls to serve.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com. 

On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup. It's coming so soon; follow Either Side Eaters so you don't miss out.

Hey, Genius-hunters! Every other week for the next few weeks, I'll be sharing episodes of *my* new favorite podcast Counterjam. Tune in for a special interview I got to have with host Peter J. Kim.Counterjam is now well into its 2nd season—I hope you'll head right over to its show page and hit "follow," so you don't miss out on episodes. 

Referenced in this episode:The One Recipe Alice Waters Can't Live WithoutCardamom Cake from Niloufer Ichaporia KingGenius-Hunter Extra Credit:Alice Waters names Niloufer's cake the one recipe she can't live without (The Guardian)Check out those not-dry turkey burgersSpecial thanks to listeners Numra (@empressmarket), Vlada (@mat.vlada), and Nilufar (@kayhanikitchen) for sharing your favorite cardamom-centric recipes!Is there a recipe that's stayed with you throughout your life? Tell me all about it at genius@food52.com.

Hey, Genius-hunters! Every other week for the next few weeks, I'll be sharing episodes of *my* new favorite podcast Counterjam. Tune in for a special interview I got to have with host Peter J. Kim.If you like Counterjam, follow the show so you don't miss out on new episodes.

Referenced in this episode:A Lemony-Perfect Pot of Rice (Food52)Meyer Lemon Rice & Candied Garlic recipeGenius-Hunter Extra-Credit:Peep the original recipe as a blog post from 9 years ago (!)Check out Michael's newest book Rice and look out for forthcoming Kosher SoulSpecial thanks to listeners Eva (@hummum), Beckie, and Laura (@loanddough) for sharing what makes your pots perfect!Have a genius tip—rice-based or otherwise? Share it with me at genius@food52.com.

Hey, Genius-hunters! Every other week for the next few weeks, I'll be sharing episodes of *my* new favorite podcast Counterjam, along with BTS chats I had with its host Peter J. Kim. If you like the show, follow Counterjam so you don't miss out on future episodes. 

Referenced in this episode:One-Ingredient Noodles as Easy as Scrambled Eggs (Food52)Golden Chicken Broth with Real Egg Noodles recipeGenius-Hunter Extra-Credit:Throw it back to 2012 with Julia's video series Weird & Ravenous (!)Tune into Julia's podcast, Keep Calm and Cook OnSpecial thanks to listeners Cara and Momina (@mominaeats) for sharing your stories!If you have a genius recipe that you'd like to share, email me at genius@food52.com. 

Referenced in this episode:Joanne Chang's Hot & Sour Soup (Food52)Hot & Sour Soup recipeGenius-Hunter Extra-Credit:In Massachusetts? Keep an eye out for Flour Bakery's upcoming pop-upsCheck out Joanne's Flour Week series on InstagramSpecial thanks to listeners Haris and Arati (@aratimenon) for your MOM stories!Have a genius recipe you'd like to start? Tell me about it at genius@food52.com.

Referenced in this episode:The Creamiest Mac & Cheese (No Roux Required) (Food52)Tikka Masala Mac & Cheese recipeGenius-Hunter Extra-Credit:More about Preeti's migration from table to farm (Eater)Stay abreast of Preeti's very cool projectsSpecial thanks to listeners Anita (@anitasyogurt) and Dominique (@dominiqueevanz) for sharing the works of Jonell Nash and Noreen Wasti.

Referenced in this episode:How Phở Genius Andrea Nguyen Makes a Richer Vegan Broth (Food52)Andrea Nguyen's Vegan "Chicken" Phở recipeGenius-Hunter Extra-Credit:Check out Andrea's book, Asian Tofu, for more tofu inspoHow to squish a tofu, ft. pro-squisher AndreaSpecial thanks to listeners Jenni (@jenni.walker) and Veronica (@veronicadoesstuff) for your tofu tips!Do you have a genius recipe you'd like to share? Tell me about it at genius@food52.com.

Referenced in this episode:How to Make Cinnamon Rolls That Stay Pillowy-Soft for Days (Food52)Perfectly Pillowy Cinnamon Rolls recipeGenius-Hunter Extra Credit:Check out alllllll of KABC's recipes of the yearMark your calendars: Kristen and Charlotte will be making these cinnamon rolls live on Instagram on 2/26! Follow @kingarthurbaking and @f52podcasts so you don't miss out.Special thanks to listeners Richard (@richofthekings), Kat, and Alik (@aliktamar) for your bun-tastic riffs.Have a nostalgic treat you'd like to share? Email it to me at genius@food52.com or tag me @miglorious.

Referenced in this episode:Extra-Creamy Beans From Scratch—Without Babysitting (Food52)Rich & Creamy Beans from Rachel Roddy (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:What to do with all those beans? A fat-bellied bean flask Special thanks to listeners Nicole (@nicolelucille87) and Lu (@luau21) for sharing your cozy bean memories. Got a genius lead, bean-based or otherwise? Email it to me at genius@food52.com.

From Food52's podcast network and hosted by Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.

Referenced in this episode:This Chocolate Cake Makes Its Own Hot Fudge Sauce (Food52)Hot Chocolate & Halva Pudding recipeThe New Way to CakeGenius-Hunter Extra-Credit:Peep Benjamina's elegant-but-simpler braided bread in this Eater recapFollow her blog, Carrot & Crumb, for more need-to-make-now recipesRecipes for the chocolate ganache cake, Hermé sablés, and pear cake—thank you for the leads Kristen, Gena (@thefullhelping), and Mike (@mikecooperman_9)!What's your best, most beloved way of consuming chocolate? Tell me about it at genius@food52.com or tag me @miglorious.

Referenced in this episode:The South Indian Comfort Food We All Need (Food52)Khara Huggi or Pongal recipeKhara Huggi or Pongal with Chitra Agrawal (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Chitra's blog: The ABCD's of CookingChitra making coconut dal for herself—and her two-year-old Alok Special thanks to listeners Stephanie (@leftoversforbreakfast__), Leah (@_leahd_), and Kristina (@veien_til_rom) for sharing your most comforting comforts!What's your ultimate comfort food? Tell me all about it: genius@food52.com.

Referenced in this episode:My New Favorite Eggs—in 5 Minutes Flat (Food52)Fried Egg Salad From Ideas in Food recipeGenius-Hunter Extra-Credit:Tejal Rao's writeup of Curiosity Doughnuts (Bloomberg)More Ideas in Food goodnessWatch this interview on YouTube—and like and subscribe!A very special thanks to listeners Alyson (@dinnerswithinreason), Alex (@alexandraholbrook), and Pamm (@clancy.7) for your stories this week.What are the recipes you repeat again and again during the week? Brag about them at genius@food52.com.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.Kristen will be back with a new genius recipe and podcast next week, but hey—let us know how these carrots turned out by emailing genius@food52.com.

Referenced in this episode:Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & MoreWeekday Steel-Cut Oats in 7 Minutes, Thanks to a Genius Shortcut (Food52)Porridge in Pink With Raspberries & Greek Yogurt from Maria Speck (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:A Genius Shortcut for Better, Faster Polenta (Food52)Maria Speck's Shortcut Polenta recipeHave an earth-shattering whole-grain cooking hack to share? Share it with me at genius@food52.com.

Referenced in this episode:A Crispy, Cheesy Pan Pizza Anyone Can Make (Food52)King Arthur's recipe of 2020, Crispy Cheesy Pan Pizza (which, not surprisingly, turned out to be our most popular recipe of the year, too)Genius-Hunter Extra-Credit:Jump on it. Perfectly Pillowy Cinnamon Rolls (aka the King Arthur 2021 recipe of the year!)See you in two weeks, genius-hunters! I'll most certainly be baking these cinnamon rolls; let me know how yours turn out at genius@food52.com.

Special thanks to listeners Shiyam (@foodnflavors), Keshia (@keshia.kan) and Jess (@sodiumgirl) for the truly sweetest cookie stories. Referenced in this episode:No-Bake Chocolate Peanut Butter Cookies in 5 Minutes (Food52)Boiled Peanut Butter Cookies From Scott Peacock (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Learn more about Scott's Biscuit Experience in Marion, Alabama (Garden & Gun)Edna Lewis' skillet scallions—the 2-ingredient Southern side dish that needs no saltMay your holidays be full of puzzles and cozy beverages and—of course—cookies. Next week: the most genius thing you cooked all year; tell me yours at genius@food52.com.

Special thanks to listeners Kayla (@kaylacalbano), Rachel (@craftsandcrumbs), and Oumaima (@lemonshmallow) for your potato-tales.Referenced in this episode:Ultra-Crispy Roast Potatoes From a Secret Indonesian Cooking Club—Plus 20 Beginner Recipes I’m Still Hunting (Food52)Crispy Soy & Ginger Roast Potatoes recipeand of course, Lara's stunning book, Coconut & SambalGenius-Hunter Extra-Credit:Read about how Lara put this book together on Cherry BombeMayukh Sen's beautiful profile of Sri Owen that Lara stumbled across 3 years ago (Food52)P.S. Help me hunt the 20 remaining recipes for the forthcoming genius beginners book! See the full list and join the conversation here.

Author and illustrator of The Noodle Soup Oracle, Michele Humes, joins Food52 Genius columnist Kristen Miglore to talk about the most underdog of underdogs: the green bell pepper. With just a quick flash in the pan (plus salt, pepper, lemon, and sesame oil), these peppers will have you saying "shishito, who?" Michele also shares what it's been like recovering her sense of smell after contracting COVID-19, and the powerfully flavored ingredients and dishes that have been pulling her through. Special thanks to listeners Wesley (@wesmak), Kristi (@triadfoodies), and Tara (@taraobrady).Referenced in this episode:My New Favorite Green Side—in 10 Minutes (Food52)Shishito-Style Green Peppers from Michele Humes (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Hei Now, You're a Wok Star: A Fiery Hack for Stir-Frying at Home  (Serious Eats)Some of Michele's amazing, almost edible workHave a genius recipe—underdog or otherwise—you'd like to share? Email it to me at genius@food52.com.*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.

Referenced in this episode:This Genius Pumpkin Bread Keeps Astonishingly Well for Days (Food52)Nicole Rucker's Kabocha Olive-Oil Chocolate Cake recipeGenius-Hunter Extra-Credit:Check out Nicole's very beautiful, dappled collection of fruit-celebratory recipesOh and maybe order a pie?View transcriptSpecial thanks to listeners Carey Neuman and Rich Shih!Have a genius trick for those seeds and guts? Tell me about it at genius@food52.com.

We hear from food writer and soon-to-be cookbook author Eric Kim, Los Angeles Times cooking columnist Ben Mims, and from you (!), our community, about ghosts of Thanksgivings past.Referenced in this episode:Why You Should Make a Turducken (Even if You Don't Want to Eat it by the End) (Food52) Genius-Hunter Extra-Credit:Follow along with Eric (and Jean's!) recipe testing for the book Check out Ben's Thanksgiving spread Special thanks to listeners Sarah Copeland, Melissa Dain, and Myo Quinn for sharing their stories. We'll be back next week with a genius recipe; if you come across one in your holiday prep, I'd love to hear about it at genius@food52.com. 

Referenced in this episode:Baked Sweet Potatoes With Maple Crème Fraîche recipeIs This the Most Genius Way to Cook Sweet Potatoes? (Food52)The Flavor EquationGenius-Hunter Extra-Credit:Does chewy food put you off? You may be a super taster.View transcriptWhat are you cooking for Thanksgiving? Come across anything genius? I'd love to hear about it; email me at genius@food52.com.  

On Play Me A Recipe, you'll hear your favorite cooks slice, dice, and bake their way through a recipe—and you'll be right there with them, every step of the way. Here, cookbook author and food writer Nik Sharma makes the Green Olive & Choricou Stuffing from his new book.  Subscribe here so you don't miss out.

Referenced in this episode:Anita Shepherd's Vegan Chocolate Birthday Cake With Super-Fluffy Frosting recipeRun a Business, Raise My Daughter & Keep My Cool? Here's How That's Going. (Food52)Genius-Hunter Extra-Credit:Surprise and delight your T-giving guests with Kristen's rumaki recipe Try Anita's Yogurt—the first coconut yogurt to be fair-trade-certified!View transcriptCome across anything particularly genius in your Thanksgiving research? Tell me about it at genius@food52.com. 

Referenced in this episode: A Truly Stress-Free Pumpkin Pie for 2020 (Food52)Pumpkin Sugar Pie With Cookie Crust recipePre-order Erin's book, The Book on Pie, out 11/10! Genius-Hunter Extra-Credit:On the latest Bake It Up A Notch, Erin shares how to master fruit piesPeep this very mesmerizing trailer for The Fearless BakerView transcriptWhat are you cooking this Thanksgiving? If you've come across something genius, I want to hear about it; email me at genius@food52.com.

Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon. To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.Subscribe here, so you don’t miss out; see (hear?) you in the kitchen. 

Referenced in this episode:This Genius Marinade Brings Vegetables to Life (Food52)Bryant Terry's Asparagus With Lemon-Pepper Marinade (Genius Recipes | YouTube)[Asparagus With Lemon-Pepper Marinade](https://food52.com/recipes/82794-vegan-asparagus-lemon-pepper-marinade-recipe recipe) recipeGenius-Hunter Extra-Credit:How Bryant Terry Is Decolonizing Vegan Cooking (Food52)View transcriptHave a genius recipe you'd like to share? Email it to me at genius@food52.com.

Referenced in this episode:Whipped Hummus With Roasted Carrots & Za'atar Oil recipeDreamy-Smooth Hummus From a Kitchen Oops (Food52) Genius-Hunter Extra Credit:Everything you ever wanted to know about magical bean water, aquafabaHetty's podcast, The House SpecialsView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com. 

Referenced in this episode:Scrambled Red Shakshuka  recipeScrambled Shakshuka Is Almost Impossible to Mess Up (Food52)Genius-Hunter Extra-Credit:Sami and Tara cooking some recipes from Falastin_Kristen making this very un-mess-upable shakshuka at homeView transcriptHave a genius recipe you'd like to share? Email it to me at genius@food52.com!*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.

Kristen Miglore, lifelong Genius hunter, speaks with chef, cookbook author, and TV personality Carla Hall. Of Top Chef and Carla Hall's Soul Food fame, Carla talks about the genius buttermilk biscuit recipe she's spent decades perfecting.Referenced in this episode:The Genius Secrets to Carla Hall’s Flaky Buttermilk Biscuits (Food52)Flaky Buttermilk Biscuits with Carla Hall (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Join Carla Hall on Instagram at 11 EST daily for... recess!View transcript

Referenced in this episode: Green Chile Cherry Tomato Pickle recipeThe Very Best Way to Cook Cherry Tomatoes (Food52)Priya's conversation with Yewande Komolafe (Bon Appétit)Genius-Hunter Extra-Credit:Make the dahi toast from Priya's very excellent book, Indian-ishView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com. 

Referenced in this episode:Sweet Corn Butter recipeHow to Magically Turn Corn Into Butter (Food52)Genius-Hunter Extra-Credit:The jewelry company Whitney founded to connect and empower womenCheck out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)View transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com.*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.

Referenced in this episode:The #1 Most Fun Way to Eat More Vegetables (Food52)Ranch Fun Dip with Sohla El-Waylly (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Read more about Sohla and husband Ham's shuttered diner in GQView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Greetings, genius hunters! The Genius Recipe Tapes is a weekly show from Food52's new podcast network, featuring all the uncut gems from the Genius Recipes column and video series. On the podcast, lifelong Genius hunter Kristen Miglore  speaks to the geniuses behind iconic recipes, uncovering new riffs, tips, and tricks (and all the behind-the-scenes moments that don't make it into the column or video?—those are in there too). Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don't miss out.