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.

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:

• Check out Katherine's podcast, Smart Mouth
• These are the cookies

Genius-Hunter Extra Credit:

• Oh and the mayo episode
• For more genius tips, tricks, or leads from Katherine, subscribe to Smart Mouth's accompanying newsletter

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

SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)

Referenced in this episode:

• Cooking for Your Kids

Genius-Hunter Extra-Credit:

• Can I Eat That? Children's book (by Joshua David Stein)
• Dive into Joshua's stories on literally anybody and anything 

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

Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. 

Follow My Family Recipe wherever you listen.

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

In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black creators and entrepreneurs excelling and innovating in the food and beverage space. 

This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that? 

Referenced in this episode: 

• Green Chile Cherry Tomato Pickle recipe
• The Very Best Way to Cook Cherry Tomatoes (Food52)
• Priya's conversation with Yewande Komolafe (Bon Appétit)

Genius-Hunter Extra-Credit:

• Make the dahi toast from Priya's very excellent book, Indian-ish
• View transcript

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

Referenced in this episode:

• Basil Sugar Pound Cake Recipe (Food52)

Genius-Hunter Extra-Credit:

• Butter and Brioche blog (Thalia Ho)

Special thanks to  Genius Tapes listeners, Marian (IG @mariantoro) and Dina! Have a genius recipe you'd like to share? Tell us 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.

On Black & Highly Flavored, SoulPhoodies Tamara Celeste and Derek Kirk shine a light on the need-to-know Black movers and shakers of our food and beverage industry. From the Food52 Podcast Network, Black & Highly Flavored is coming soon—follow the show page so you don't miss a thing.

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:

• 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.

Co-hosts Jen Phanomrat and Katie Quinn discuss the history and concept of "cucina povera" (making the most from simple, seasonal ingredients); Anna Maggio's Under the Olive Tree; and how we can see hints of this "poor cooking" approach in viral food trends today. Later on, chef and VICE Counter Space's Sophia Roe shares why equal access greater representation is important even—especially—in food. 

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

Got a Q for us? Record a voice memo and send it here for a chance to be featured! 

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Jen Phanomrat and Katie Quinn talk about the happiest hour, aka aperitivo, apéritif, and fika. They also talk about airplane food, ice cubes in wine, and how Apéritif author Rebekah Peppler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.

Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.

Got a Q for us? Record a voice memo and send it here for a chance to be featured! 

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.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king. 

You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.

Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.

Referenced in this episode:

• ‘The Best Salad You've Ever Eaten in Your Life’
• Nadiya Hussain's Kiwi & Feta Salad recipe

Genius-Hunter Extra-Credit:

• Nadiya Bakes is out July 27th
• Tune into Nadiya's various shows for more recipes

Special thanks to listeners Anita and Amy. Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen). 

Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Quick: are you a pancakes or eggs benny person? Congee or oats? 

Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.

Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.

Have a Q for us? Send us a voice memo for a chance to be featured.

Referenced in this episode:

• Strawberry Sorbet From The River Cafe
• A Genius, 3-Ingredient Sorbet Gets Two New (No-Churn) Buddies (Food52)

Genius-Hunter Extra Credit:

• The one that started it all: The River Cafe's Strawberry Sorbet
• Feast your eyes on their online shop!

What has been your favorite genius recipe from over the years? Tell me all about it at genius@food52.com.

Referenced in this episode:

• Acclaimed Seattle Chef's Staff Quits After Sexual Misconduct Allegations (NYT)
• Justin's write up of Rat Bar
• The Avery, where Soleil tried the kraut cocktail

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

Referenced in this episode:

• Why Marc Matsumoto's Shiitake Salmon Is Genius
• Shiitake Salmon from Marc Matsumoto

Genius-Hunter Extra-Credit:

• Check out the No Recipes YouTube channel
• So much lunch inspo to be found in Marc's book Ultimate Bento

Special thanks to listeners Adiba (@thespiceodyssey) and Riha (@saltyshortbread) for your salmon ideas.

Got a lead on something genius? I'd love to hear about it—email me at genius@food52.com.

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.

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.

On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim.  How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for their sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?

Find more Counterjam episodes here; season 2 will look at Mexican, Jewish, Ethiopian, and French food and music; featuring guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!

SF's The Mill owner and author Josey Baker joins Kristen to talk about baking with whole grains (it's not as simple as swapping 1:1 with white flour!), combating picky eating in kids (it's a process), and why whole-wheat and -grain baked goods have gotten such a bad rap.

Referenced in this episode:

• The Simple Secret to Much, Much Better Whole-Grain Pancakes
• Josey Baker's Whole Grain Pancakes recipe

Genius-Hunter Extra Credit:

• Check out Josey's how-to-sourdough-at-home guide
• Or, better yet: take a class with Josey himself

Special thanks to listeners Caroline, Sana, and Kaleigh for your sharing your sneaky swaps!

Does the perfect pasta shape exist? It does now, thanks to The Sporkful's  creator and host Dan Pashman. Dan and Kristen talk about Dan's 3-year quest to develop cascatelli: the most forkable, sauceable, and tooth-sinkable pasta shape—and, the accompanying 5-part podcast series, "Mission ImPASTAble."

Referenced in this episode:

• Cascatelli by The Sporkful
• Dan's mom's Primavera Pasta with Cascatelli, adapted from Melissa Clark

Genius-Hunter Extra-Credit:

• Listen to Dan's quest to create the shape in The Sporkful series: Mission ImPASTAble
• Oh yes—the shape now has its own Wikipedia page

Special thanks to listeners Janet (@janetmccracken) and Anna (@billyskog) for sharing  your very strong pasta feelings.

Got a genius lead you'd like to share? Email it to me at genius@food52.com; I want to hear all about it!

Referenced in this episode:

• Oh, *That's* What Key Lime Pie Was Missing (Food52)
• Key Lime Meringue Pie From Petra Paredez recipe

Genius-Hunter Extra-Credit:

• Petee's Pies ships nationwide through GoldBelly
• Short on time? There's always J. Kenzi López-Alt's 10-Minute Lime Cracker Pie

Special thanks to Briana (@seasoningbottle), Katie (@qkatie, and host of new Food52 podcast Either Side Eaters!), and Jared (@young_coconvt) for your stories of sweet, summery slices.

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

Hey, Genius-hunters! Every other week for the next few weeks, I'll be sharing episodes of *my* new favorite podcast Counterjam. Tune in for a special interview I got to have with host Peter J. Kim.

If you like Counterjam, follow the show so you don't miss out on new episodes. Season 2 is out now!

Hi Genius-hunters! The book is in (yay!) and this week, I'll be kicking my feet up and enjoying spoonfuls of this ice cream straight from the freezer.  I hope you'll no-churn right alongside me.

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 (Kristen starts listing them at 0:51) before starting the episode.

Dori Sanders' No-Churn Fresh Lemon Ice Cream
Makes 3 cups

• 1 tablespoon finely grated lemon zest
• 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
• 1 cup (200g) sugar
• 1/8 teaspoon fine sea salt
• 1 cup (235g) heavy cream
• 1 cup (245g) whole milk

1. Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
2. Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.
3. Pour the mixture into an 8-inch (20cm) square metal baking pan. Cover tightly with aluminum foil and freeze until the mixture is solid around the edges and mushy in the middle, 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. Once firm, scoop into chilled bowls to serve.

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

On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup. 

It's coming so soon; follow Either Side Eaters so you don't miss out.

Hey, Genius-hunters! Every other week for the next few weeks, I'll be sharing episodes of *my* new favorite podcast Counterjam. Tune in for a special interview I got to have with host Peter J. Kim.

Counterjam is now well into its 2nd season—I hope you'll head right over to its show page and hit "follow," so you don't miss out on episodes.

Referenced in this episode:

• The One Recipe Alice Waters Can't Live Without
• Cardamom Cake from Niloufer Ichaporia King

Genius-Hunter Extra Credit:

• Alice Waters names Niloufer's cake the one recipe she can't live without (The Guardian)
• Check out those not-dry turkey burgers

Special thanks to listeners Numra (@empressmarket), Vlada (@mat.vlada), and Nilufar (@kayhanikitchen) for sharing your favorite cardamom-centric recipes!

Is there a recipe that's stayed with you throughout your life? Tell me all about it at genius@food52.com.

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.

Hey, Genius-hunters! Every other week for the next few weeks, I'll be sharing episodes of *my* new favorite podcast Counterjam. Tune in for a special interview I got to have with host Peter J. Kim.

If you like Counterjam, follow the show so you don't miss out on new episodes.

Referenced in this episode:

• A Lemony-Perfect Pot of Rice (Food52)
• Meyer Lemon Rice & Candied Garlic recipe

Genius-Hunter Extra-Credit:

• Peep the original recipe as a blog post from 9 years ago (!)
• Check out Michael's newest book Rice and look out for forthcoming Kosher Soul

Special thanks to listeners Eva (@hummum), Beckie, and Laura (@loanddough) for sharing what makes your pots perfect!

Have a genius tip—rice-based or otherwise? Share it with me at genius@food52.com.

Hey, Genius-hunters! Every other week for the next few weeks, I'll be sharing episodes of *my* new favorite podcast Counterjam, along with BTS chats I had with its host Peter J. Kim. 

If you like the show, follow Counterjam so you don't miss out on future episodes. 

Referenced in this episode:

• One-Ingredient Noodles as Easy as Scrambled Eggs (Food52)
• Golden Chicken Broth with Real Egg Noodles recipe

Genius-Hunter Extra-Credit:

• Throw it back to 2012 with Julia's video series Weird & Ravenous (!)
• Tune into Julia's podcast, Keep Calm and Cook On

Special thanks to listeners Cara and Momina (@mominaeats) for sharing your stories!

If you have a genius recipe that you'd like to share, email me at genius@food52.com. 

Referenced in this episode:

• Joanne Chang's Hot & Sour Soup (Food52)
• Hot & Sour Soup recipe

Genius-Hunter Extra-Credit:

• In Massachusetts? Keep an eye out for Flour Bakery's upcoming pop-ups
• Check out Joanne's Flour Week series on Instagram

Special thanks to listeners Haris and Arati (@aratimenon) for your MOM stories!

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

Referenced in this episode:

• The Creamiest Mac & Cheese (No Roux Required) (Food52)
• Tikka Masala Mac & Cheese recipe

Genius-Hunter Extra-Credit:

• More about Preeti's migration from table to farm (Eater)
• Stay abreast of Preeti's very cool projects

Special thanks to listeners Anita (@anitasyogurt) and Dominique (@dominiqueevanz) for sharing the works of Jonell Nash and Noreen Wasti.

Referenced in this episode:

• How Phở Genius Andrea Nguyen Makes a Richer Vegan Broth (Food52)
• Andrea Nguyen's Vegan "Chicken" Phở recipe

Genius-Hunter Extra-Credit:

• Check out Andrea's book, Asian Tofu, for more tofu inspo
• How to squish a tofu, ft. pro-squisher Andrea

Special thanks to listeners Jenni (@jenni.walker) and Veronica (@veronicadoesstuff) for your tofu tips!

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

Referenced in this episode:

• How to Make Cinnamon Rolls That Stay Pillowy-Soft for Days (Food52)
• Perfectly Pillowy Cinnamon Rolls recipe

Genius-Hunter Extra Credit:

• Check out alllllll of KABC's recipes of the year
• Mark your calendars: Kristen and Charlotte will be making these cinnamon rolls live on Instagram on 2/26! Follow @kingarthurbaking and @f52podcasts so you don't miss out.

Special thanks to listeners Richard (@richofthekings), Kat, and Alik (@aliktamar) for your bun-tastic riffs.

Have a nostalgic treat you'd like to share? Email it to me at genius@food52.com or tag me @miglorious.

Referenced in this episode:

• Extra-Creamy Beans From Scratch—Without Babysitting (Food52)
• Rich & Creamy Beans from Rachel Roddy (Genius Recipes | YouTube)

Genius-Hunter Extra-Credit:

• What to do with all those beans? 
• A fat-bellied bean flask 

Special thanks to listeners Nicole (@nicolelucille87) and Lu (@luau21) for sharing your cozy bean memories. Got a genius lead, bean-based or otherwise? Email it to me at genius@food52.com.

From Food52's podcast network and hosted by Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.

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:

• Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer
• Watermelon Steak Salad With Heirloom Tomatoes & Sangria Vinaigrette recipe

Genius-Hunter Extra-Credit:

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

Referenced in this episode:

• This Chocolate Cake Makes Its Own Hot Fudge Sauce (Food52)
• Hot Chocolate & Halva Pudding recipe
• The New Way to Cake

Genius-Hunter Extra-Credit:

• Peep Benjamina's elegant-but-simpler braided bread in this Eater recap
• Follow her blog, Carrot & Crumb, for more need-to-make-now recipes
• Recipes for the chocolate ganache cake, Hermé sablés, and pear cake—thank you for the leads Kristen, Gena (@thefullhelping), and Mike (@mikecooperman_9)!

What's your best, most beloved way of consuming chocolate? Tell me about it at genius@food52.com or tag me @miglorious.

Referenced in this episode:

• The South Indian Comfort Food We All Need (Food52)
• Khara Huggi or Pongal recipe
• Khara Huggi or Pongal with Chitra Agrawal (Genius Recipes | YouTube)

Genius-Hunter Extra-Credit:

• Chitra's blog: The ABCD's of Cooking
• Chitra making coconut dal for herself—and her two-year-old Alok 

Special thanks to listeners Stephanie (@leftoversforbreakfast__), Leah (@_leahd_), and Kristina (@veien_til_rom) for sharing your most comforting comforts!

What's your ultimate comfort food? Tell me all about it: genius@food52.com.

Referenced in this episode:

• My New Favorite Eggs—in 5 Minutes Flat (Food52)
• Fried Egg Salad From Ideas in Food recipe

Genius-Hunter Extra-Credit:

• Tejal Rao's writeup of Curiosity Doughnuts (Bloomberg)
• More Ideas in Food goodness
• Watch this interview on YouTube—and like and subscribe!

A very special thanks to listeners Alyson (@dinnerswithinreason), Alex (@alexandraholbrook), and Pamm (@clancy.7) for your stories this week.

What are the recipes you repeat again and again during the week? Brag about them at genius@food52.com.