The Internet’s Favorite Chocolate Chip Cookie, Straight From Simply Genius

These miraculous cookies are somehow even easier, faster, and—I’ll say it—better than the recipe on the back of the chocolate chip bag.

There is no waiting, no ambiguity—is my butter soft enough? room temp eggs…even when it’s 90°F?—about when to pass …

These miraculous cookies are somehow even easier, faster, and—I'll say it—better than the recipe on the back of the chocolate chip bag.

There is no waiting, no ambiguity—is my butter soft enough? room temp eggs…even when it’s 90°F?—about when to pass go. (Butter: Cold from the fridge. Eggs: Cold from the fridge. Go!)

Read More >>

This 5-Minute Tomato Sauce Has a Secret Star

This recipe is a sneak peek from our new Simply Genius cookbook—the third in the best-selling Genius family, with the simplest, most rule-breaking recipes yet.
Five-minute tomato sauce sounds like it could very well be a cheat, a gimmick, or an outrig…

This recipe is a sneak peek from our new Simply Genius cookbook—the third in the best-selling Genius family, with the simplest, most rule-breaking recipes yet.

Five-minute tomato sauce sounds like it could very well be a cheat, a gimmick, or an outright lie.

Read More >>

The Salad of Peak Summer Is California Fattoush

Fattoush is one of the bright, simple joys of summer: Tomatoes spill sunshine, pita shards and cucumbers take turns showing off their snap, sumac puckers, and mint and parsley cool, often, in a single bite.

But at her restaurant Reem’s California, che…

Fattoush is one of the bright, simple joys of summer: Tomatoes spill sunshine, pita shards and cucumbers take turns showing off their snap, sumac puckers, and mint and parsley cool, often, in a single bite.

But at her restaurant Reem’s California, chef Reem Assil keeps the peak experience of this staple Arab salad alive year-round. “The medley of vegetables is what makes fattoush so special,” she writes in her debut cookbook Arabiyya. “If you’re not a purist, you can make it a medley of anything.”

Read More >>

The Dorie Greenspan Cake We All Should Know

If you asked me to choose one Dorie Greenspan recipe—from her fourteen cookbooks, and three decades of welcoming bakers to the fold—to recommend to any beginner or busy cook, the lemony cloud of her French Yogurt Cake would already be baking in my brai…

If you asked me to choose one Dorie Greenspan recipe—from her fourteen cookbooks, and three decades of welcoming bakers to the fold—to recommend to any beginner or busy cook, the lemony cloud of her French Yogurt Cake would already be baking in my brain.

The one. Photo by MJ Kroeger. Prop Stylist: Molly FitzSimons. Food Stylist: Anna Billingskog.

Because yes, we all need a simple, trustworthy cake that requires only bare-bones ingredients and gear, but especially one like this, with a signature step so joyful Dorie has named it The Smoosh.

Read More >>

Epic Snickerdoodles in 20 Minutes Flat

For anyone who wants to go from zero to snickerdoodle in about 20 minutes—for any reason—this recipe is a boon. And it will be no standard snickerdoodle: This is a fancy bakery-style puddle of a cookie, with a rich belly and a sparkly chew at every edg…

For anyone who wants to go from zero to snickerdoodle in about 20 minutes—for any reason—this recipe is a boon. And it will be no standard snickerdoodle: This is a fancy bakery-style puddle of a cookie, with a rich belly and a sparkly chew at every edge.

But for me and my ilk (a.k.a. parents of very small children), this recipe is nothing short of a miracle. Because I’ve learned I can make it with my 3-year-old by my side, from stirring to baking to blowing on cookies warm from the oven, all without ever losing her (or my) attention.

Read More >>

The Genius Potato Salad That Converted a Potato Salad Skeptic

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…usually! While she’s on sabbatical for a few more weeks, a few friendly faces…

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...usually! While she's on sabbatical for a few more weeks, a few friendly faces will share their most Genius finds.


Potato salad dates back to the early 19th century, when German immigrants first arrived in America. In the two-ish centuries since, the dish has made its mark as a cookout mainstay and an important symbol of family history and hierarchy.

Read More >>

Why Diana Yen’s Strawberry Rose Smoothie is Genius

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 Diana Yen and I got matched up to create an item for the snack break a…

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 Diana Yen and I got matched up to create an item for the snack break at Cherry Bombe Jubilee, Diana wanted something playful, something visual. As the founder of A LA CARTE, a studio that specializes in food photography, styling, and recipe development, Yen is always focusing on how to make individual ingredients sing. She lives in Ojai, California (which she’s dubbed “the Upstate of L.A.”) and visits the farmers market weekly, letting local and seasonal produce guide her cooking. In her work, ingredients come first, keeping in mind the simplest way to execute. Usually a recipe is done once and then never used again.

Read More >>

Dorie Greenspan’s Magically Caramel-y Chocolate Chip Cookie

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.

Prolific doesn’t begin to cover Dorie Greenspan’s career. In the last 20 ye…

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.


Prolific doesn’t begin to cover Dorie Greenspan’s career. In the last 20 years, she’s written 14 cookbooks, a newspaper column, countless articles, and been in videos. In her latest cookbook Baking with Dorie, Ms. Greenspan has come up with yet another way to reinvent the chocolate chip cookie, taking it from traditional to terrific with one simple but effective baking tip.

Read More >>

The Best Chicken Caesar Salad I’ve Ever Had

The miracle of this marinade would have been enough. Stir together a few ingredients, pour off half for a feisty Caesar dressing and save the rest to marinate your chicken? Brilliant.

But then, don’t let that marinade sit for hours to soak in. Don’t e…

The miracle of this marinade would have been enough. Stir together a few ingredients, pour off half for a feisty Caesar dressing and save the rest to marinate your chicken? Brilliant.

But then, don’t let that marinade sit for hours to soak in. Don’t even wipe any off. Just sizzle the chicken and its protective cloak in a nonstick skillet, till the oil breaks free from the marinade and the Parm and anchovy all frizzles and browns. This can only be described as Whoaaa.

Read More >>

A Stunning Citrus Cake in One Bowl & One-ish Step

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 cake will stun you—with its sunshiny looks, the burst of citrus in eve…

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 cake will stun you—with its sunshiny looks, the burst of citrus in every swirl and crumb, but, maybe most of all, for what it doesn’t ask of you.

Read More >>