food52

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.

Referenced in this episode 

• Why Jenné Claiborne's Tahini Granola is Genius (Article)
• Jenné Claiborne's book, Sweet Potato Soul

Genius-Hunter Extra Credit

• Get a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipes

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode 

• Ali Slagle's Not Just Another Chicken Caesar Salad
• Ali's Book,  I Dream of Dinner (So You Don't Have To)
• Ali's Biscotti Recipe 

Genius-Hunter Extra Credit

• Kristen's OG fried toast inspiration: Borlotti Beans on Toast with Greens (Food52)
• Follow Ali on Instagram @itsalislagle

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

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. 

Referenced in this episode 

• Savory Baking Cookbook
• Clover Rolls
• Pâte Brisée
• Double crust chicken pot pie

Genius-Hunter Extra Credit

• Erin Jean McDowell's Bake It Up A Notch Youtube channel
• Erin Jean McDowell's Instagram
• Order Kristen's newest book, Simply Genius 

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

Anna Sulan Masing, host of Whetstone Radio's Taste of Place podcast cooks her way through Mandy Yin's incredible Sarawak Chicken recipe

Recipe

1. Marinate 6 skinless chicken thighs, with the bone-in just with salt, leave for 1/2hour on the kitchen bench to get it to room temperature
2. Blitz up spice paste: 200g roughly chopped onion, 2 garlic cloves, 2.5cm of ginger root, 2 stalks of lemongrass also roughly chopped
3. Toast 1tsp of black peppercorns, and 1 tsp of white peppercorns - choose any good quality peppercorns. This is done on a very low heat, without oil until fragrant. Then, grind it into a fine powder ideally in a mortar & pestle
4. In a medium sized saucepan slowly get 3 tbsp of oil warm, then add in the pepper powder and the spice paste. Fry off until the oil splits - no longer than 10mins
5. Add in the chicken, 450g (1lb) of roughly chopped tomatoes, 300mls of water, 5 laksa leaves (or a bunch of mint) with stalks. Bring to boil then let simmer for 20min. Keep an eye on it and stirr at regular intervals.
6. Add in 100mls of coconut milk, stir and cook for another 5mins
7. Serve with rice!

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

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

Referenced in this episode 

• First Generation: Recipes from My Taiwanese-American Home
• Frankie's Website 
• Frankie's Instagram

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

Subscribe to The Genius Recipe Tapes here.

Referenced in this episode:

• Toni Tipton-Martin's Louisiana Barbecued Shrimp recipe
• Toni's non-profit, The SANDE Youth Project
• Toni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)

Genius-Hunter Extra Credit:

• Check out Toni's cookbooks, Jubilee and The Jemima Code
• For more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History Month

Special thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.

Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode 

• Good & Sweet Cookbook
• Brian Levy's Site
• Brian Levy on Instagram

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode:

• Sweet Corn Butter recipe
• How to Magically Turn Corn Into Butter (Food52)

Genius-Hunter Extra-Credit:

• The jewelry company Whitney founded to connect and empower women
• Check out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com.

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.

Catch up on the rest of the incredible conversations we had with the guests featured on this episode  

• Ali Slagle's Episode
• Jesse Spark's Episode
• Cheryl Day's Episode
• Brian Hogan Stewart's Episode
• Eric Kim's Episode
• Kristina Cho's Episode
• Roxana Jullapat's Episode
• Esther Choi's Episode
• Julie Sahni's Episode
   

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode 

• Brown Butter Toffee Chocolate Chip Cookies (Bon Appétit)
• Kristen's (other!) One Recipe Melissa Clark’s Stovetop Mac & Cheese  (Food52)

Genius-Hunter Extra Credit

• Listen to Jesse on The One Recipe Podcast (The Splendid Table)
• Follow Jesse on Instagram

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode:

• Stop Calling Food Exotic (The Washington Post)
• Reader commentary to Daniela's 'Exotic' recipes? Let's talk about why there's really no such thing 
• Pantry Ramen

Genius-Hunter Extra-Credit:

• Subscribe to Daniela's Eat Voraciously Newsletter

Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com.

Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London—and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes his style as "sexy lounge rap."

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

Referenced in this episode:

• The Silkiest Pasta Sauce From Any Veg You've Got (Food52)
• Pasta With Silkiest Eggplant Sauce from Francis Lam
• Genius  Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

Genius-Hunter Extra-Credit:

• Tune into Francis' various episodes on The Splendid Table Podcast

Special thanks to listeners Devangi and Karen! Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com.

Referenced in this episode:

• Salsa Guille recipe from Andrea Aliseda  on Food52
• Additional writings by Andrea Aliseda

Genius-Hunter Extra-Credit:

• Unlocking Nixtamal for Epicurious

Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com.

Ode to Mexico  by Andrea Aliseda 

(English Version)

I close my eyes and see 

myself 

perched at the steps 

of an old cathedral 

the air, 

abundant and thick; 

a paradise for the senses, 

as I cradle calla lilies 

in the fold of my arms 

I have a little coffee 

to linger in the poetry of the bugambilias outside the home of the late 

Gael García Márquez, 

who rests in peace 

I devour my heart 

gushing of salsa amor 

as if it were a torta 

and lick my fingers 

savoring every last bite 

the united states 

doesn’t taste quite like this

(Spanish Version )

cierro los ojos, 

y me veo sentada 

en la entrada 

de un catedral 

el aire, 

pleno y lleno: 

un paraíso para el olfato 

arrullando 

flores de alcatraz 

entre mis brazos 

con un cafecito 

para echarle ojo 

a la poesía de la bugambilia, frente la casa del Don Gael García Márquez, 

que en paz descanse. 

mastico mi corazón, 

escurriendo de salsa amor 

como si fuera torta 

y me chupo los dedos de lo delicioso que está, 

en los estados unidos, no saben cocinar así.

Referenced in this episode:

• What's the Difference?: Recreational Culinary Reference for the Curious and Confused

Genius-Hunter Extra Credit:

• Sign up to receive Brette's newsletter each week
• Read more by Brette on Food52
• Shout out Erin McDowell - Food52's Resident Baking BFF!

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

It's a nutty episode: co-hosts Katie and Jen talk about Americans' obsession with peanut butter (plus Italians' indifference to the stuff), Haiti's "spicy peanut butter," and the various peanut "seasonings" in south Asian cuisines.  Later on Food52 resident and Great British Bake-Off semi-finalist Chetna Makan joins to talk about her later-in-life adoption and love of nut butters.

Special thanks to listener Deandra for your question and Brian Quinn (@bqfunk) for our theme music.

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.

Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names.

That's a wrap on season 1 of Counterjam. We'll be back in May with season 2. In the meantime—follow Counterjam on Spotify for bonus playlists, and subscribe to the show so you don't miss a thing.

Referenced in this episode:

• Kim Chee Dip From Sheldon Simeon  (Recipe)
• Shoyu Dip With Sesame Crunch From Sheldon Simeon (Recipe)
• Cook Real Hawaii by Sheldon Simeon

Genius-Hunter Extra Credit:

• Follow Sheldon on  Instagram

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.