Genius recipes again from FOOD52

Food52, itself is a great resource for recipes, ingredients, and whatever food related. I love to check out the recipes from famous (and genius) chefs and gourmet houses on their website.  When I heard about their new cookbook , Genius Recipes put together by Kristen Miglore, I was thrilled and can't wait to test it out.

Back to the book. It compiled many of FOOD52's basic (but great) recipes such as Roberto Santibanez' Classic Guacamole (which by the way, is perfection) and Herve This' Chocolate Mousse.  Both I've tried in the past and are favorites among family and friends. I'm glad they put together many classic "genius" recipes and others I've yet to try, but easily are classics in themselves. Just look at the Romaine Hearts with Caesar Salad Dressings, Spicy Tomato Soup, Meatballs...etc. And how could we say no Michael Ruhlman's

Rosemary-Brind Buttermilk Fried Chicken or Barbara Kafka's Simplest Roast Chicken or C-Skinned Crispy Fish.  All sounds so yummy and basic recipes we should are have as "staple recipes" in our kitchen. 

I also like the way the recipes are categorized, by type not by cuisine or course (except Breakfast and Dessert).  I find it easier to find and peruse a cookbook that way. 

Since receiving Genius Recipes, I've gone through and picked out a few of their recipes to try that I have yet tried from their website.  For instance, Canal House's Chicken Thighs with Lemon was a simple recipe that reminds me of Canal House's Chicken alla Diavola, both lemon based pan fried chicken.  I actually like Chicken alla Diavola more, but instead of a full chicken, I like already chopped up chicken legs and chicken thighs. The Chicken Thighs with Lemon uses preserved lemon which I find adds a sweeter tangy taste than the Diavola.  I prefer a little spiced than sweet.  Other than this dish, other items, such as the Basic Hummus and Roasted Brussel Sprouts with Fish Sauce Vinaigrette were delicious as expected.  I also like how they included Tom Colicchio's chicken stock.  I'm one of those that throws everything in (leftover veggie cuts) and chicken carcass (chicken bones) all at once and boiled it for about 3 hours.  I always find it with a slight bitter after taste, and now I know why.  Thanks Mr. Colicchio!   

Overall, I believe Ms. Miglore put together a great collection of 100 recipes from Food52 and the "genius" chefs and food houses out there.  For the Food52 fans, any food fans, or any "cooks" in their family, this is the book for you. It's the new staple in any kitchen.  Definitely add it to your collection!

Note: I received a complimentary copy of this book from Blogging for Books for an HONEST review. 



  1. Just tried the "Black Pepper Tofu". The flavor was great, but the black peppercorn was just too over-powering. I would use 2-3 TBS of the crushed black peppercorns instead of the 5 TBS from the recipe.

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