Season 2 of our food-meets-music podcast Counterjam is coming tomorrow! To celebrate, we're re-sharing this episode from season 1, perfaced with an interview between its host, Peter J. Kim, and Kristen.

The Genius Flavors of NYC

A weekly show from Food52's new podcast network, featuring all the uncut gems from the weekly "Genius Recipes" column and video series. Host Kristen Miglore speaks to the geniuses behind iconic recipes, and uncovers the recipes that changed the way we cook.

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There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.

A Game Changing Granola from Jenné Claiborne

This week, Kristen has a chat with Ali Slagle, recipe developer, New York Times contributor, food and prop stylist, former Food52 editor about her newest book, I Dream of Dinner (So You Don't Have To). Ali talks about what it was like living (and cooking) out of a camper van for the better part of a year. And she shares a few genius tips and surprising ingredients for this week's Genius Recipe, a unique take on chicken caesar salad.

Not Just Another Chicken Caesar Salad    | Ali Slagle

There're enough stressors around the holidays to let your dessert be one of them, so we sat down with Erin Jeanne McDowell to get some tips on ways to bring flawless pies to the table.

A Pie Whisperer’s Top Thanksgiving Tips | Erin Jeanne McDowell

This week we're sharing an episode of another Food52 podcast, Play Me a Recipe featuring Anna Sulan Masing, host of Whetstone Radio's Taste of Place podcast as she cooks her way through Mandy Yin's incredible Sarawak Chicken recipe

Anna Sulan Masing makes Sarawak White Chicken

Have you ever wondered how many kneads it takes for dough to feel like a baby's bottom? Or how to eat cinnamon toast crunch the *right* way? In this episode, Kristen sits down with Frankie Gaw to talk all about the food he grew up eating and the recipes found in his new book, First Generation

The Genius Flavors of NYC

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