The Genius Recipe Tapes

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**The Genius Recipe Tapes**

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.

Latest Episodes:

7 Women Who Changed the Way We Cook | Mayukh Sen Nov 03, 2021

Show notes

Referenced in this episode:

Mayukh's new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Genius-Hunter Extra Credit:

This piece, written by Mayukh, is what encouraged Coconut & Sambal author Lara Lee to seek out Sri, and ask her to be her culinary mentor
She Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.

The Prettiest Salad Anyone Can Grill | Sarit Packer & Itamar Srulovich Oct 27, 2021

Show notes

Referenced in this episode:

Genius-Hunter Extra-Credit:

Check out Sarit and Itamar's podcast, The Food Sessions
Watch them make gorgeous, delicious phyllo pastries (one sweet, one savory!) in our test kitchen here
Read the cookbook Honey & Co: Chasing Smoke: Cooking Over Fire Around the Levant

Special thanks to listeners Tom and Nick! Do you have a lead on something genius? Tell me all about it at genius@food52.com!

Fewer Ingredients, Big-Time Flavors | Emma Laperruque Oct 19, 2021

Show notes

Referenced in this episode:

Pre-order Big Little Recipes (out 11/9) now
"Big Little Recipes," the column
Kash Varn My Grandma’s Second Husband’s Favorite Pasta (recipe)
Busy Weeknight Bean Chili (recipe)

Genius-Hunter Extra-Credit:

If you'd like to cook along in anticipation... The 10 Most Popular Big Little Recipes of 2020 and my favorite of all: BLT Salad
Follow @emmalaperruque on Instagram for food pics (and cameos by her cat, Butter)

Have a lead on something genius? Tell me all about it at genius@food52.com.

[BONUS] Play Me a Recipe: Emma Laperruque makes Tuna Avocado Toast Oct 18, 2021

Show notes

Don't want to miss more incredible recipes? Subscribe to Play Me a Recipe wherever you get your podcasts.

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. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.

Tuna-Avocado Toast
Serves One

2 slices of bread
1 small, ripe avocado
1 (5oz) can oil-packed tuna
1tbsp fresh squeezed lemon juice
Kosher salt
Fresh ground pepper

Toast 2 slices of bread however you want (toaster, broiler, pan).
Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.
Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.
Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)

[BONUS] My Family Recipe: Motherhood & Chocolate Cake Oct 15, 2021

Show notes

First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake.

"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland

Referenced in this episode:

Find more My Family Recipe episodes here.

My Family's Forever Banana Bread Oct 13, 2021

Show notes

Referenced in this episode:

My Family's Forever Banana Bread (Food52)
Kristen's Family Banana Bread recipe

Genius-Hunter Extra-Credit:

Did you catch part 1, fried eggs chez Mike, too?
ICYMI: Our 10 Most Popular Banana Breads of All Time

[BONUS] Play Me a Recipe: Jenny Rosenstrach makes Tagliatelle con Tomate Oct 11, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 1:00) before starting the episode.

Tagliatelle with Corn, Tomatoes, "Onion-Bacon" & Basil
Serves 4

Kosher salt to taste
1 medium red onion, sliced
4 tablespoons extra-virgin olive oil
16 ounces tagliatelle or spaghetti
3 tablespoons unsalted butter
1 garlic clove, minced
Freshly ground black pepper to taste
Pinch of dried red pepper flakes
4 cups corn kernels (from about 4 medium ears)
3 to 3 1/2 cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
4 fresh basil leaves, chopped

Bring a large pot of salted water to a boil.
In a separate large pot of Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.
Cook the tagliatelle in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking.
Add the butter to the red onion, which should be caramelly and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute. Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.
Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve.

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

Why I Couldn't Quit the Farm | Matthew Raiford Oct 06, 2021

Show notes

As someone who has tried (and oftentimes failed) to record and preserve her own family recipes, Kristen really connected with chefarmer-turned-author Matthew Raiford's mission to document the dishes and stories from his. For this week's Genius Session, Kristen goes behind the scenes with Matthew, as he shares his process of writing Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.

Referenced in this episode:

Genius-Hunter Extra-Credit:

Peep this excerpt from the "Eart/Earth" chapter
Matthew's Gullah Rice to make tonight

The Fried Eggs That Made Me a Better Cook Sep 29, 2021

Show notes

Referenced in this episode:

The Crispy Fried Eggs That Made Me a Better Cook (Food52)
Mike's Famous Fried Eggs recipe

Genius-Hunter Extra-Credit:

Some more crispy egg-spo: ho bao dan (pocket eggs), kai dow (Thai fried eggs)

What's the recipe you first make in a new home? Tell me all about it at genius@food52.com.

[BONUS] Black & Highly Flavored: Black Women Brew with Atinuke Diver Sep 27, 2021

Show notes

If you liked this podcast, remember to subscribe to Black & Highly Flavoredso you don't miss any future episodes.

SoulPhoodies Tamara Celeste and Derek Kirk speak with Atinuke Diver about This Belongs to Us, her documentary chronicling the stories of Black women brewers in the American south, and their journeys of reclamation and revival as they navigate the predominantly white- and male-dominated landscape of beer in America.

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