{"product_id":"food52-genius-recipes-isbn-9781607747970","title":"Food52 Genius Recipes","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER • ONE OF \u003ci\u003eTHE NEW YORKER\u003c\/i\u003e’S FIFTEEN ESSENTIAL COOKBOOKS\u003cbr\u003e\u003cbr\u003eThere are good recipes and there are great ones—and then, there are genius recipes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eGenius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.\u003cbr\u003e\u003cbr\u003eThere isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.\u003cbr\u003e\u003cbr\u003eThese are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.\u003cbr\u003e\u003cbr\u003eOnce you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, \u003ci\u003eGenius Recipes\u003c\/i\u003e is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.\u003cb\u003eBreakfast\u003c\/b\u003e\u003cbr\u003e Fried Eggs with Wine Vinegar\u003cbr\u003e from roger vergé\u003cbr\u003e\u003cbr\u003e Chocolate Muscovado Banana Cake\u003cbr\u003e from nigel slater\u003cbr\u003e\u003cbr\u003e Touch-of-Grace Biscuits \u003cbr\u003e from shirley corriher\u003cbr\u003e\u003cbr\u003e \u003ci\u003eOne-Ingredient Corn Butter\u003c\/i\u003e \u003cbr\u003e from whitney wright\u003cbr\u003e\u003cbr\u003e English Porridge\u003cbr\u003e from april bloomfield\u003cbr\u003e\u003cbr\u003e Roasted Applesauce\u003cbr\u003e from judy rodgers\u003cbr\u003e\u003cbr\u003e Olive Oil \u0026amp; Maple Granola\u003cbr\u003e from nekisia davis\u003cbr\u003e\u003cbr\u003e Poached Scrambled Eggs\u003cbr\u003e from daniel patterson\u003cbr\u003e\u003cbr\u003e \u003ci\u003eSpicy Sauce\u003c\/i\u003e\u003cbr\u003e from torrisi italian specialties\u003cbr\u003e\u003cbr\u003e Yogurt with Toasted Quinoa, Dates \u0026amp; Almonds\u003cbr\u003e from sitka \u0026amp; spruce\u003cbr\u003e\u003cbr\u003e Potato Scallion Cakes (Fritterra)\u003cbr\u003e from bert greene\u003cbr\u003e\u003cbr\u003e Currant Cottage Cheese Pancakes \u003cbr\u003e from deborah madison\u003cbr\u003e\u003cbr\u003e Crepes\u003cbr\u003e from kenny shopsin\u003cbr\u003e\u003cbr\u003e Raised Waffles \u003cbr\u003e from marion cunningham\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e Snacks \u0026amp; Drinks\u003c\/b\u003e\u003cbr\u003e Bar Nuts \u003cbr\u003e from union square café\u003cbr\u003e\u003cbr\u003e Deviled Eggs \u003cbr\u003e from virginia willis\u003cbr\u003e\u003cbr\u003e Basic Hummus \u003cbr\u003e from yotam ottolenghi \u0026amp; sami tamimi\u003cbr\u003e\u003cbr\u003e \u003ci\u003eOne-Ingredient Whole Grain Crackers\u003c\/i\u003e \u003cbr\u003e from dan barber\u003cbr\u003e\u003cbr\u003e No-Knead Bread \u003cbr\u003e from jim lahey\u003cbr\u003e\u003cbr\u003e Grilled Favas \u003cbr\u003e from ignacio mattos\u003cbr\u003e\u003cbr\u003e Classic Guacamole \u003cbr\u003e from roberto santibañez\u003cbr\u003e\u003cbr\u003e Herb Jam with Olives \u0026amp; Lemon\u003cbr\u003e from paula wolfert\u003cbr\u003e\u003cbr\u003e Salt-Crusted Potatoes with Cilantro Mojo\u003cbr\u003e from josé pizarro\u003cbr\u003e\u003cbr\u003e Watermelon, Mint \u0026amp; Cider Vinegar Tonic\u003cbr\u003e from louisa shafia\u003cbr\u003e\u003cbr\u003e Tomato Water Bloody Mary\u003cbr\u003e from todd thrasher\u003cbr\u003e\u003cbr\u003e Spiced Red Wine (Ypocras) \u003cbr\u003e from anne willan\u003cbr\u003e\u003cbr\u003e Cliff Old Fashioned\u003cbr\u003e from dave arnold\u003cbr\u003e\u003cb\u003e\u003cbr\u003e Soups \u0026amp; Salads \u003c\/b\u003e\u003cbr\u003e Romaine Hearts with Caesar Salad Dressing \u003cbr\u003e from frankies spuntino\u003cbr\u003e\u003cbr\u003e Fresh Fig \u0026amp; Mint Salad \u003cbr\u003e from richard olney\u003cbr\u003e\u003cbr\u003e “Use a Spoon” Chopped Salad \u003cbr\u003e from michel nischan\u003cbr\u003e\u003cbr\u003e Radicchio Salad with Manchego Vinaigrette \u003cbr\u003e from toro bravo\u003cbr\u003e\u003cbr\u003e \u003ci\u003eGarlic-Scented Tomato Salad\u003c\/i\u003e \u003cbr\u003e from marcella hazan\u003cbr\u003e\u003cbr\u003e Warm Squash \u0026amp; Chickpea Salad with Tahini\u003cbr\u003e from moro\u003cbr\u003e\u003cbr\u003e Kale Salad\u003cbr\u003efrom northern spy food co.\u003cbr\u003e\u003cbr\u003e Green Peach Salad\u003cbr\u003e from crook’s corner\u003cbr\u003e\u003cbr\u003e Red Salad \u003cbr\u003e from fergus henderson\u003cbr\u003e\u003cbr\u003e Wild \u0026amp; White Rice Salad \u003cbr\u003e from viana la place \u0026amp; evan kleiman\u003cbr\u003e\u003cbr\u003e Roasted Carrot \u0026amp; Avocado Salad with Crunchy Seeds\u003cbr\u003e from abc kitchen\u003cbr\u003e\u003cbr\u003e Chickpea Stew with Saffron, Yogurt \u0026amp; Garlic\u003cbr\u003e from heidi swanson\u003cbr\u003e\u003cbr\u003e Spicy Tomato Soup\u003cbr\u003e from barbara lynch\u003cbr\u003e\u003cbr\u003e Cauliflower Soup\u003cbr\u003e from paul bertolli\u003cbr\u003e\u003cbr\u003e Potato Soup with Fried Almonds\u003cbr\u003e from anya von bremzen\u003cbr\u003e\u003cbr\u003e \u003ci\u003eCheese Brodo\u003c\/i\u003e\u003cbr\u003e from nate appleman\u003cbr\u003e\u003cbr\u003e \u003ci\u003eLemon Salt\u003c\/i\u003e \u003cbr\u003e from patricia wells\u003cbr\u003e\u003cbr\u003e \u003ci\u003eChicken Stock\u003c\/i\u003e\u003cbr\u003e from tom colicchio\u003cbr\u003e\u003cbr\u003e \u003ci\u003eRed Wine Vinaigrette\u003c\/i\u003e \u003cbr\u003e from molly wizenberg \u0026amp; brandon pettit\u003cbr\u003e\u003cb\u003e\u003cbr\u003e Meaty Mains \u003c\/b\u003e\u003cbr\u003e Salt-Baked Herbed Salmon with Red Onion-Caper Vinaigrette \u003cbr\u003e from cory schreiber\u003cbr\u003e\u003cbr\u003e Shrimp Grits\u003cbr\u003e from edna lewis \u0026amp; scott peacock\u003cbr\u003e\u003cbr\u003e Crispy-Skinned Fish \u003cbr\u003e from le bernardin\u003cbr\u003e\u003cbr\u003e Rosemary-Brined Buttermilk Fried Chicken \u003cbr\u003e from michael ruhlman\u003cbr\u003e\u003cbr\u003e Simplest Roast Chicken \u003cbr\u003e from barbara kafka\u003cbr\u003e\u003cbr\u003e Chicken Thighs with Lemon \u003cbr\u003e from canal house\u003cbr\u003e\u003cbr\u003e Dry-Brined Turkey (a.k.a. The Judy Bird) \u003cbr\u003e from russ parsons\u003cbr\u003e\u003cbr\u003e \u003ci\u003eCranberry Sauce\u003c\/i\u003e \u003cbr\u003e from daniel humm\u003cbr\u003e\u003cbr\u003e Onion Carbonara \u003cbr\u003e from michel richard\u003cbr\u003e\u003cbr\u003e Sticky Balsamic Ribs\u003cbr\u003e from ian knauer\u003cbr\u003e\u003cbr\u003e Carnitas\u003cbr\u003e from diana kennedy\u003cbr\u003e\u003cbr\u003e Grilled Pork Burgers\u003cbr\u003e from suzanne goin\u003cbr\u003e\u003cbr\u003e Brisket of Beef \u003cbr\u003e from nach waxman\u003cbr\u003e\u003cbr\u003e Meatballs \u003cbr\u003e from rao’s\u003cbr\u003e\u003cbr\u003e Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo) \u003cbr\u003e from steven raichlen\u003cbr\u003e\u003cbr\u003e Perfect Pan-Seared Steaks \u003cbr\u003e from j. kenji lópez-alt\u003cbr\u003e\u003cb\u003e\u003cbr\u003e Vegetables \u003c\/b\u003e\u003cbr\u003e Whole Roasted Cauliflower with Whipped Goat Cheese \u003cbr\u003e from alon shaya\u003cbr\u003e\u003cbr\u003e Broccoli Cooked Forever \u003cbr\u003e from roy finamore\u003cbr\u003e\u003cbr\u003e Garlic Green Beans \u003cbr\u003e from penelope casas\u003cbr\u003e\u003cbr\u003e \u003ci\u003eGinger Juice\u003c\/i\u003e\u003cbr\u003e from molly stevens\u003cbr\u003e\u003cbr\u003e Balsamic Glazed Beets \u0026amp; Greens \u003cbr\u003e from peter berley\u003cbr\u003e\u003cbr\u003e Grilled Chard Stems with Anchovy Vinaigrette \u003cbr\u003e from anna klinger\u003cbr\u003e\u003cbr\u003e Roasted Brussels Sprouts with Fish Sauce Vinaigrette\u003cbr\u003e from momofuku\u003cbr\u003e\u003cbr\u003e Fried Asparagus with Miso Dressing\u003cbr\u003e from nobu matsuhisa\u003cbr\u003e\u003cbr\u003e Ratatouille\u003cbr\u003e from alice waters\u003cbr\u003e\u003cbr\u003e Gratin of Zucchini, Rice \u0026amp; Onions with Cheese \u003cbr\u003e from julia child\u003cbr\u003e\u003cbr\u003e \u003ci\u003eGrated \u0026amp; Salted Zucchini\u003c\/i\u003e \u003cbr\u003e from julia child\u003cbr\u003e\u003cbr\u003e Potato Dominoes \u003cbr\u003e from francis mallmann\u003cbr\u003e\u003cb\u003e\u003cbr\u003e Desserts\u003c\/b\u003e\u003cbr\u003e Strawberry Lemon Sorbet \u003cbr\u003e from river café\u003cbr\u003e\u003cbr\u003e \u003ci\u003eOne-Ingredient Banana Ice Cream\u003c\/i\u003e\u003cbr\u003e from the kitchn\u003cbr\u003e\u003cbr\u003e \u003ci\u003eFresh Peach Gelato\u003c\/i\u003e \u003cbr\u003e from russ parsons\u003cbr\u003e\u003cbr\u003e Strawberry Shortcakes \u003cbr\u003e from james beard\u003cbr\u003e\u003cbr\u003e Fresh Blueberry Pie \u003cbr\u003e from rose levy beranbaum\u003cbr\u003e\u003cbr\u003e New Classic Coconut Macaroons \u003cbr\u003e from alice medrich\u003cbr\u003e\u003cbr\u003e Sweet Corn \u0026amp; Black Raspberry Ice Cream \u003cbr\u003e from jeni britton bauer\u003cbr\u003e\u003cbr\u003e Chocolate Mousse \u003cbr\u003e from hervé this\u003cbr\u003e\u003cbr\u003e Purple Plum Torte\u003cbr\u003e from marian burros\u003cbr\u003e\u003cbr\u003e Dense Chocolate Loaf Cake\u003cbr\u003e from nigella lawson\u003cbr\u003e\u003cbr\u003e Marie-Hélène’s Apple Cake\u003cbr\u003e from dorie greenspan\u003cbr\u003e\u003cbr\u003e Pumpkin Pie \u003cbr\u003e from meta given\u003cbr\u003e\u003cbr\u003e Molasses Cookies\u003cbr\u003e from the silver palate\u003cbr\u003e\u003cbr\u003e \u003ci\u003eCheater Soft-Serve Ice Cream\u003c\/i\u003e \u003cbr\u003e from john t. edge\u003cbr\u003e\u003cbr\u003e Fresh Ginger Cake \u003cbr\u003e from sylvia thompson\u003cbr\u003e\u003cbr\u003e Whole Wheat Chocolate Chip Cookies \u003cbr\u003e from kim boyce\u003cbr\u003e\u003cbr\u003e Caramelized White Chocolate \u003cbr\u003e from valrhona\u003cbr\u003e\u003cbr\u003e \u003ci\u003eOne-Ingredient Sweet Potato Caramel\u003c\/i\u003e \u003cbr\u003e from brad leone\u003cbr\u003e\u003cbr\u003e Brown Butter Tart Crust \u003cbr\u003e from paule caillat\u003cbr\u003e\u003cbr\u003e Eggless Lemon Curd \u003cbr\u003e from elizabeth falkner\u003cbr\u003e\u003cbr\u003e \u003ci\u003eWhipped Cream\u003c\/i\u003e \u003cbr\u003e from nancy silverton\u003cbr\u003e\u003cbr\u003e Orange \u0026amp; Almond Cake \u003cbr\u003e from claudia roden\u003cbr\u003e\u003cbr\u003eAcknowledgments \u003cbr\u003e Genius Tipsters \u003cbr\u003e Credits \u003cbr\u003e Index“Culled from chefs, bloggers and food world legends like Julia Child and James Beard, these are dishes that are so smart they'll change the way you approach food, making you a better cook.”\u003cb\u003e—Editors from \u003ci\u003eTasting Table\u003c\/i\u003e’s “Kitchen Bookshelf”\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003e“Food52 Genius Recipes\u003c\/i\u003e, is the hands-down winner of the dog-eared page contest — because it instantly dismisses what might be the most important question asked by a cook confronting a new recipe. Namely, will this work? Of course it will. How do we know? Because the dishes in this collection are genius, here defined as legacy recipes ‘handed down by luminaries of the food world.’”\u003cb\u003e—Jenny Rosenstrach, \u003ci\u003eNew York Times\u003c\/i\u003e editor \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“None of the recipes are overly 'chefy,' which makes this book a great choice for beginner cooks.”\u003cb\u003e—Joanne Smart, Senior Editor at \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFine Cooking\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“Guaranteed to excite and enlighten cooks everywhere, Miglore’s collection is a must-have for every kitchen.”\u003cb\u003e—\u003ci\u003ePublishers Weekly, \u003c\/i\u003estarred review\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“This is my new favorite cookbook.”\u003cb\u003e—Michael Ruhlman\u003c\/b\u003eKRISTEN MIGLORE is the executive editor at Food52.com. She abandoned a career in economics to pursue a master’s degree in Food Studies from New York University and a culinary degree from the Institute of Culinary Education. Her writing has been published in \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eThe Atlantic\u003c\/i\u003e, and she was nominated for a James Beard Award for the Genius Recipes column in 2014. She lives in New York City.\u003cbr\u003e  \u003cbr\u003e Founded by Amanda Hesser and Merrill Stubbs in 2009, Food52.com has become the premier online community for cooks at all levels, with more than 30,000 recipes, cooking contests, a hotline, and an integrated kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013 IACP Awards.\u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGenius recipes surprise us and make us rethink cooking tropes. They’re handed down by luminaries of the food world and become their legacies. They get us talking and change the way we cook. And, once we’ve folded them into our repertoires, they make us feel pretty genius too.\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e This is how I framed Genius Recipes when I launched it as a weekly column on Food52 in June 2011. In the years since, the definition really hasn’t changed: These recipes are about reworking what we’ve been taught and skipping past all the canonical versions to a smarter way.\u003cbr\u003e  \u003cbr\u003e For example, if you were to look to a classical text or cooking class, you’d probably think you’d need to truss and flip and baste a chicken as you’re roasting it. And there’s nothing necessarily wrong with any of that—you will probably get a good dinner out of the exercise. But Barbara Kafka, in writing the cookbook \u003ci\u003eRoasting: A Simple Art \u003c\/i\u003ein 1995, perfected roasting \u003ci\u003eeverything\u003c\/i\u003e, from mackerel to turkeys to cucumbers. She puts chicken in the oven, legs akimbo, at a raging 500°F (260°C), then hardly touches it. Hers is the juiciest roast chicken I’ve tasted, and has the crispiest skin, without fussing—so why would you?\u003cbr\u003e  \u003cbr\u003e This book is full of happy discoveries like this roast chicken (page 106), drawn from the experience of the best cookbook authors, chefs, and bloggers around. No one cook could have taught us so much. From historic voices in food like Marcella Hazan, Julia Child, and James Beard to modern giants like Ignacio Mattos and Kim Boyce, we’ve learned that making something better doesn’t mean doing more work—and oftentimes, it means doing less. If you look to the people who’ve spent their careers tinkering with these dishes, they’ll often show you a better way to make them.\u003cbr\u003e  \u003cbr\u003e Here in this collection are more than one hundred of the most surprising and essential genius recipes. Some are greatest hits from the column that keep inspiring new conversations and winning new fans. I also dug up a bunch more recipes, like Marion Cunningham’s famous yeasted overnight waffles (page 29) and Dorie Greenspan’s apple cake with more apples than cake (page 221), to stock our kitchens and keep us cooking and talking. You’ll also find new tips and variations and a good number of mini-recipes alongside the full-length ones. These genius ideas were simple enough to distill into a paragraph or two and made the collection whole. My hope is that this book, held all together, can act as an alternative kitchen education of sorts.\u003cbr\u003e  \u003cbr\u003e Some of the recipes are already legends: If you’ve been reading about food for a while, you’ve probably already heard of the tomato sauce with butter and onion (page 151), the no-knead bread (page 39), the one-ingredient ice cream (page 200). I love sharing these on Food52, because it seems everyone has an opinion and a good story to tell.\u003cbr\u003e\u003cbr\u003e A handful of others are tricks I stumbled across myself: The oddball ingredient I saw when I trailed in the kitchen at Le Bernardin (page 101). The simple carnitas I found in an old Diana Kennedy cookbook when I was missing the burritos at home in California (page 120). The winning ratatouille after I tested four in a day (page 191). The dessert served at the James Beard Awards that Melissa Clark posted on Instagram (page 203)—watch out, world: I’m paying attention!\u003cbr\u003e  \u003cbr\u003e But if we had to rely on me, Genius Recipes would have been a nice little series that would have petered out long ago—and it surely wouldn’t have evolved into a book. I’d hoped I would have help finding the gems, since the spirit of better cooking through community has always driven Food52. But I couldn’t have known that the tips would just keep coming—that the majority of the recipes I would gather, and the most unexpectedly brilliant ones, would come from emails and tweets and conversations with the Food52 community, fellow staffers, and other writers, editors, and friends.\u003cbr\u003e  \u003cbr\u003e I wouldn’t have looked twice at a soup made of cauliflower, an onion, and a whole lot of water (page 88). And broccoli cooked forever is almost daring you not to (page 176). But cooks from Food52 said these were worthy of genius status, and they were right. Genius Recipes is proof of the power of crowd-sourcing and curation, but also of listening and trusting other cooks. Even though many of these recipes have been around for years, some for decades, only now can we gather and share them so quickly.\u003cbr\u003e  \u003cbr\u003e I hope you will use the recipes in a number of ways. Some may become formulas (I don’t make roast chicken or guacamole or oatmeal any other way anymore). But others, I hope, will be jumping-off points. Maybe you’ll make the kale panini just as written (page 165), then next time you’ll use collards or whatever greens you have, or start making just the quick pickled peppers to keep around. As soon as you make the olive oil and maple granola (page 15) once, if you’re like the legions of commenters on Food52, you’ll start tweaking it and making it your own.\u003cbr\u003e  \u003cbr\u003e Please do, and the next time you discover something genius, let me know.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eBroccoli Cooked Forever\u003c\/b\u003e\u003cbr\u003e From  Roy  Finamore\u003cbr\u003e  \u003cbr\u003e Serves 4 to 6\u003cbr\u003e  \u003cbr\u003e 2 bunches (2 to 2 1⁄4 pounds\/900g to 1kg) broccoli\u003cbr\u003e 1 cup (240ml) olive oil\u003cbr\u003e 3 cloves garlic, sliced thin\u003cbr\u003e 2 small hot chiles, halved lengthwise (Finamore likes small fresh red peppers, but you can substitute green Thai chiles, various dried ones, even a big pinch of red chile flakes)\u003cbr\u003e 4 anchovy fillets, chopped\u003cbr\u003e Coarse salt and freshly ground black pepper\u003cbr\u003e  \u003cbr\u003e 1. Bring a large pot of water to a boil. While the water is heating, cut the florets off the broccoli. Peel the stems and cut them into rather thick slices, about 1⁄3\u003cb\u003e \u003c\/b\u003einch (8mm).\u003cbr\u003e When the water comes to a boil, add the broccoli and cover the pot to bring it back to a boil quickly. Blanch the broccoli for 5 minutes. Drain.\u003cbr\u003e 2. Put olive oil and garlic into a large skillet over medium heat. When the garlic starts to sizzle, add the\u003cbr\u003e hot peppers and anchovies. Cook, giving a stir or two, until the anchovies melt. Add the broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for 2 hours. Use a spatula to turn the broccoli over in the skillet a few times, but try not to break it up. It will be very tender when done.\u003cbr\u003e 3. Use a slotted spoon to transfer the broccoli to a serving dish. It is delicious hot or at room temperature.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eMeatballs \u003c\/b\u003e\u003cbr\u003e From Rao’s \u003cbr\u003e  \u003cbr\u003e Makes about 28 meatballs\u003cbr\u003e  \u003cbr\u003e 1 pound (450g) lean ground beef\u003cbr\u003e 8 ounces (225g) ground veal\u003cbr\u003e 8 ounces (225g) ground pork\u003cbr\u003e 2 large eggs\u003cbr\u003e 1 cup (100g) freshly grated Pecorino Romano cheese\u003cbr\u003e 1 1⁄2 tablespoons chopped fresh flat-leaf parsley\u003cbr\u003e  \u003cbr\u003e 1. Combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, and garlic. Season with salt and pepper. Using your hands, blend the ingredients together. Mix the bread crumbs into the meat mixture. Slowly add the water, 1 cup (240ml) at a time, until the mixture is quite moist. (If you want to make sure the seasoning is to your liking, fry off a small test meatball, taste, and adjust.) Shape into 2 1⁄2- to 3-inch (6.5 to 7.5cm) balls.\u003cbr\u003e 2. Heat the oil in a large sauté pan. When the oil is very hot but not smoking, fry the meatballs in batches. When the bottom half of each meatball is very brown and slightly crisp, turn and cook the top half. Remove from the heat and drain on paper towels.\u003cbr\u003e 3. Heat the marinara sauce to simmering. Lower the cooked meatballs into the simmering sauce and cook for 15 minutes. Serve alone or with pasta.\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eOrange \u0026amp; Almond Cake \u003c\/b\u003e\u003cbr\u003e From Claudia Rode N\u003cbr\u003e  \u003cbr\u003e Serves 6 to 10\u003cbr\u003e  \u003cbr\u003e 2 large oranges\u003cbr\u003e 6 large eggs\u003cbr\u003e 2 cups plus 2 tablespoons (225g) ground almonds\u003cbr\u003e 1 cup plus 1 tablespoon (225g) sugar\u003cbr\u003e 1 teaspoon baking powder\u003cbr\u003e Butter or oil, for the pan\u003cbr\u003e Flour or more ground almonds, for the pan\u003cbr\u003e  \u003cbr\u003e 1. Wash and boil the oranges (unpeeled) in a little water for nearly 2 hours (or for 30 minutes in a pressure cooker). Let them cool, then cut them open and remove the seeds. Turn the oranges into pulp by rubbing them through a sieve or by putting them in an electric blender or food processor.\u003cbr\u003e 2. Preheat the oven to 400°F (200°C). Butter and flour a cake pan with a removable base, if possible. (I used a 9 by 3-inch\/23 by 7.5cm round cake pan, and you can use oil and almond flour if you’re going for dairy-free and gluten-free.)\u003cbr\u003e 3. Beat the eggs in a large bowl. Add the ground almonds, sugar, baking powder, and orange puree and mix thoroughly. Pour into the prepared cake pan and bake for about 1 hour, then have a look at it—this type of cake will not go any flatter if the oven door is opened. If it is still very wet, leave it in the oven for a little longer. Cool in the pan before turning out.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46304029802725,"sku":"NP9781607747970","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607747970.jpg?v=1767727527","url":"https:\/\/k12savings.com\/es\/products\/food52-genius-recipes-isbn-9781607747970","provider":"K12savings","version":"1.0","type":"link"}