Earlier this week, Quartz asserted that the new cookbook Genius Recipes has the ingredients to be the classic cookbook in the post-internet age: an anthology of 100 internet-tested, iconic, and fool-proof recipes.
We spent a good deal of time paging through the dishes photographed by Food52’s James Ransom. His hunger-inducing, naturally lit shots of retro dishes are like the classic, red-lipsticked Vargas Girls of food porn. (I’m looking at you, Marcella Hazan’s tomato sauce.) A smear of dark, melted chocolate on a parchment-lined baking sheet, the flaky outer leaves of a pan of roasted brussels sprouts, and the glistening drippings from pan of chicken thighs are featured in all their delicious glory. Avoid this book on an empty stomach.
The “genius” of each Genius Recipe comes in the form of an unlikely twist, tip, ingredient, or torch-up of conventional wisdom that has the potential to change a cook’s approach forever. The miracle lies in how well they actually work. Follow the instructions, I found, and a dish as beautiful as the one in the picture could also be yours.
We link to the recipes pictured below—do try this at home.
Dan Barber’s cauliflower steaks with cauliflower purée
Michael Ruhlman’s rosemary-brined buttermilk fried chicken
Alice Medrich’s new classic coconut macaroons
Crook’s Corner’s green peach salad
Yotam Ottolenghi and Sami Tamimi’s basic hummus
Frankie’s Spuntino’s romaine hearts with Caesar salad dressing
Momofuku’s roasted brussels sprouts with fish sauce vinaigrette
Yotam Ottolenghi’s black pepper tofu
