Food52 Genius Recipes

The book's recipes represent some of the best names in the culinary world, past and present.

Since 2011, Food52 executive editor Kristen Miglore has been sharing a regular column called Genius Recipes on the food-focused site, each a happy discovery that reworks recipes and techniques in pursuit of more efficient, smarter cooking. Miglore shares the sum of her education in Food52 Genius Recipes, released in April.

The recipes represent some of the best names in the culinary world, past and present – think April Bloomfield’s English porridge; Julia Child’s gratin of zucchini, rice and onions with cheese; Nobu Matsuhisa’s fried asparagus with miso dressing; Yotam Ottolenghi’s black pepper tofu; and Nigella Lawson’s dense chocolate loaf cake.

Fundamentals get “genius” upgrades – scrambled eggs made with a technique blending poaching and scrambling by Daniel Patterson and buttermilk fried chicken made with a rosemary brine – while creative meat-free main courses like ginger fried rice and spiced braised lentils and tomatoes with toasted coconut round out the roster.

The same striking, full-color photography Food 52 is known for accompanies each dish, including step-by-step preparation photos for a handful of recipes.

"Food52 Genius Recipes" by Kristen Miglore, food52.com/shop

Liz Miller is the senior editor of Feast Magazine.