Burnt Toast

A look back at some of our favorite genius recipes of the year with Food52 co-founder and CEO, Amanda Hesser

Referenced in this episode 

• Julia Turshen's Fried Eggs 
• Lindsay Maitland Hunt's Slow Roasted Chicken with Crispy Skin 
• Yasmin Khan's Stunning Citrus Cake
• Dorie Greenspan's French Yogurt Cake
• Dorie Greenspan's Caramel-y Chocolate Cookies
• Tara O'Brady's Chocolate Chip Cookies
• Jessie Sheehn's Snickerdoodles (Ketchup optional)
• Ali Slagle's Chicken Caesar Salad
• Monifa Dayo's Potato Salad 

Oatmeal for so long has left us with full stomachs for the day ahead but also left us with a full sink when we get home. This quick and easy recipe is the perfect hack for making oatmeal fast, with a super easy cleanup, that doesn't skimp on an ounce of flavor.

Be sure to order your copy of Simply Genius to find this and so many other simply genius recipes

Recipe
Serves 1

• 1/2 cup (50g) old-fashioned rolled oats
• 1 1/4 cups (300ml) unsweetened almond milk, plus more for serving
• Salt
• 4 teaspoons cocoa powder
• 2 tablespoons creamy or chunky almond butter
• Maple syrup (optional

1. Simmer the oats: To a medium nonstick skillet, add the oats, almond milk, a pinch of salt, and the cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don't wander away or it might boil over on you. Stop cooking when the oatmeal is a little looser than you want, as it will thicken as it cools.
2. Top and eat: Swirl in the almond butter and maple syrup. Add more milk if you'd like. Serve hot and clean up fast.
3. Store: Leftover oatmeal will keep well in a container in the fridge for a few days though it will thicken as it cools. Reheat in the microwave or in a nonstick skillet over medium heat, stirring in a splash of milk or water.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.

Recipe
Makes 24 bars
 

Shortbread Base

• 1 2/3 cups (214g) all-purpose flour
• 1/3 cup (67g) granulated sugar
• 1/2 teaspoon kosher salt
• 12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
• 1 large egg yolk
• 1 teaspoon vanilla extract

Salted Speculoos Caramel

• 3/4 cup (175 grams) packed light brown sugar
• 4 tablespoons (1/2 stick/57g) unsalted butter
• 1/4 cup (59 ml) light corn syrup
• 1 14-ounce can (414 ml) sweetened condensed milk
• 1/3 cup (90 grams) speculoos cookie butter (see Note)
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Topping

• 1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
• 1/2 cup (about 3 ounces/85 grams) white chocolate chips
• 4 tablespoons (59 ml) whole milk, divided
• 2 tablespoons (36 grams) speculoos cookie butter, divided
• Flaky sea salt, for sprinkling

1. Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
2. While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
3. As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
4. Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski on this bonus episode featuring our sister-show Play Me a Recipe

Stock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost! 

• Beef Stock
• Chicken Stock

And here are a couple super useful tools to help you make the best stock possible. 

• Hestan Roasting Pan
• Five Two Roasting Pan
• Souper Cubes for Stock Storage

Listen along as Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.

Recipe

Makes 1 Cake

• 4 large eggs
• 1 cup / 200 grams granulated sugar
• 14 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• grated zest of one lemon or orange
• 1 1/2 cups + 1 tablespoon / 200 grams cake flour
• 1/2 teaspoon fine sea salt

1. Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan
2. Separate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.
3. Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.
4. Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for 10 minutes in the pan, then remove to a wire rack.
5. Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap in plastic and store at room temperature.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

This week we're sharing an episode of Genius Recipe Tapes featuring Kristen Miglore speaking with the incomparable Nigella Lawson to discuss her latest cookbook Cook, Eat, Repeat.

Referenced in this episode 

• Cook, Eat, Repeat
• Where to See Nigella Live

Genius-Hunter Extra Credit

• Nigella's Instagram
• Nigella Lawson's No-Bake Nutella Cheesecake
• Nigella Lawson’s Chicken & Pea Traybake

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

Theme Music by The Cabinetmaker on Blue Dot Sessions

Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. 

Find more incredible pasta recipes in a copy of  Simple Pasta 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 4
Gnocchi with Luxurious Pomodoro

• 1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi
• 1/2 cup extra-virgin olive oil
• 4 to 6 anchovy fillets, chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons tablespoons oregano leaves
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• Finely grated Pecorino Romano or Parmigiano-Reggiano for serving

Potato Gnocchi

• 1 1/2 pounds unpeeled russet potatoes
• 1 large egg, beaten
• 1/3 cup finely grated Pecorino Romano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour

Pomodoro

1. In a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don’t let the oil get too hot or it will fry the anchovies rather than melt them.)
2. Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)
3. Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.
4. To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it’s a good indication they’re done. Pop one in your mouth to make sure it’s cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.

Gnocchi 

1. In a large wide pot, add the potatoes and enough water to cover them (you’ll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.
2. Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.
3. In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.
4. Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won’t be rolling out immediately, cover with a piece of plastic wrap.
5. Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb’s width. (If you’d like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.
6. If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don’t defrost, just boil frozen; otherwise, they will fall apart.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us. 

Referenced in this episode 

• Hetty's new book, Tenderheart pre-order
• Hetty's recent book, To Asia with Love 
• Kristen's Simply Genius Cookbook

Genius-Hunter Extra Credit

• Hetty's Instagram

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

Theme Music by The Cabinetmaker on Blue Dot Sessions

We're revisiting Counterjam's first season which explores culture through food and music. On this episode host Peter J. Kim is talking NYC with A Tribe Called Quest founding member Jarobi White and multiplatinum icon Kelis.

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Referenced in this episode:

• Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
• Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. 

Recipe
Serves 24

Cake

• Unsalted butter or nonstick cooking spray
• 2 1⁄2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 2 cups packed dark brown sugar
• 1⁄2 cup (1 stick) unsalted butter, melted and cooled
• 1 cup canola oil
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 4 cups chopped peeled apples (about 3 large; I like a
  mix of Granny Smith and Golden Delicious)

Glaze

• 4 tablespoons (1⁄2 stick) unsalted butter
• 3⁄4 cup confectioners’ sugar
• 2 tablespoons maple syrup
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon kosher salt
• 1 tablespoon whole milk

1. Make the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.
4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.
5. Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutes
6. Make the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners’ sugar, maple syrup, cinnamon, salt, and milk until smooth.
7. Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.
8. Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.

Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/