Genius Recipes – FoodWatcher

13 Not-So-Basic Avocado Recipes

We’ve teamed up with Apeel to highlight our favorite avocado recipes for every time of day. Apeel is plant-based protection that locks moisture in and keeps oxygen out, which makes for longer-lasting produce and helps reduce food waste.

When the jus…

When the just-ripe avocado you bought a few days ago is quickly approaching an unappetizing level of brown, sometimes slapping it on a piece of toast is all you’ve got time for. But what if you could extend the shelflife of that precious green fruit? Think of all the possibilities: delicate avocado dumplings in a savory tomato broth, Genius-approved guacamole, savory avocado-stuffed French toast, and even dreamy vegan chocolate mousse. To accomplish all of this without multiple trips to the grocery store, you’ll need to grab a few Apeel-Protected Avocados. Apeel’s plant-based protection extends the shelf life of avos, giving you more time to experiment in the kitchen with this versatile ingredient.

This One-Pot Chicken Soup Will Do More Than Warm Your Soul

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

This overachiever is really two Genius recipes, and will revolutionize your…

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

This overachiever is really two Genius recipes, and will revolutionize your cooking in so many ways. It will give you a freezable sauce that—in a single step (blend)—can instantly bring life to any dinner that needs it.

Your Top 10 Genius Recipes of 2021

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

The 10 Genius Recipes we cooked most in 2021 featured: not one but two ways…

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

The 10 Genius Recipes we cooked most in 2021 featured: not one but two ways to fry an egg, a gooey chocolate pudding cake that makes its own sauce, and—more than any other—the one recipe Alice Waters can't live without.

Your New 5-Minute Thanksgiving Green Beans

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

These undemanding green beans have so much to offer our dinners—anytime, bu…

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

These undemanding green beans have so much to offer our dinners—anytime, but doubly so at a holiday feast: They’re a little creamy yet vibrantly green, deeply savory yet superfast to make, and so make-ahead-friendly that they require no more than five minutes in a single skillet before dinnertime, leaving the oven free for roast beasts and pies and whatever other casseroles you want to jigsaw in there.

Is This the Prettiest Salad You’ve Ever Seen?

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Egg yolk singed with a glowing lump of charcoal. Homemade almond tahini. Gr…

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Egg yolk singed with a glowing lump of charcoal. Homemade almond tahini. Grilled cabbage with chile garlic butter.

My Family’s Forever Banana Bread

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Even though I’ve written about (and loved) many quick cakes and muffins and…

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Even though I’ve written about (and loved) many quick cakes and muffins and their ilk in 10 years of Genius Recipes—including at least three banana breads (1)—the recipe my mom always made when I was growing up is the one I turn to first and most. The original version, without my extraneous tips, was barely over 30 words long, unattributed in a spiral-bound community cookbook. The title, plainly: Banana Bread.

The Crispy Fried Eggs That Made Me a Better Cook

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
Sixteen years and seven homes in, my husband Mike’s fried eggs are a consta…

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Sixteen years and seven homes in, my husband Mike’s fried eggs are a constant in our life—even, and especially, when life gets harder.

A Simple, Sparkly Summer Pound Cake

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Crunching through the snow in Tasmania on the cusp of spring, Thalia Ho loo…

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Crunching through the snow in Tasmania on the cusp of spring, Thalia Ho looked down and saw a layer of green peeking through the ice. Her first thought: I shouldn’t have worn Doc Martens. Her second: Basil granita.

Marcella Hazan’s Tomato Sauce Recipe—& 8 Other Favorites

French food has Julia Child and Jacques Pépin. Mexican, Rick Bayless and Diana Kennedy. Italian? Marcella Hazan, who emigrated from Italy to the United States in her early thirties, had no cooking experience when she started, and yet rose to become one of the foremost experts on Italian cooking. She wrote seminal cookbooks, hosted television shows, and influenced a generation of Italian chefs, such as Lidia Bastianich.

She believed that simple food is the best food, and we couldn't agree more. The hallmark of her recipes is simplicity at its best—no need to gratuitously fuss about—and the results are sublime. Here are nine brilliant recipes that celebrate her legacy; make them, and know that each time you do, your technique will get better and your food will be utterly fabulous. Just like Marcella.

The Secret Ingredient In This Salsa Is Peanut Butter—Or Is It?

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

When poet and recipe developer Andrea Aliseda started unraveling the histor…

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

When poet and recipe developer Andrea Aliseda started unraveling the history of her great-grandma’s Guillermina’s storied salsa, she was surprised to find two very different recipes—depending on who she asked.