Celebrity Chef Recipes That Actually Work

A collection of truly genius recipes from chefs, cookbook authors, and a renowned chocolatier.

  • Suzanne Goin's Corned Beef and Cabbage with Parsley-Mustard Sauce. This California twist on the corned beef and cabbage feast is untraditional in all the right places—and almost as easy as the old-school dump-in-the-Crock-Pot approach.
  • Nigel Slater's Extremely Moist Chocolate-Beet Cake. Step aside, red velvet. Turns out earthy beets are the perfect match for bittersweet chocolate and make a cake so moist, it's almost molten.
  • Roy Finamore's Broccoli Cooked Forever. If you ever think you've overcooked broccoli, keep cooking. You'll find yourself with a miraculous substance that's basically broccoli confit. Toss with pasta, heap atop pizza, repeat.
  • April Bloomfield's Lemon Caper Dressing. This dressing seems scary at first: whole lemon segments and more mustard than could possibly seem like a good idea. But April Bloomfield knows what she’s doing. Trust her.
  • Deb Perelman's Mushroom Bourguignon. Here’s a quick, vegetarian stew you don’t have to wait until the weekend to make. You won’t wonder where the boeuf is, promise.
  • Francis Mallmann's Potato Dominoes. This technique makes starchy Russet potatoes act like creamy Yukon Golds, and also makes some of the crispiest edges we've ever tasted.
  • Paul Bertolli's Cauliflower Soup. A magical soup made of three (count 'em, three) ingredients: cauliflower, water, olive oil.
  • Daniel Patterson's Poached Scrambled Eggs. These are the quickest and fluffiest of scrambled eggs, thanks to an exceedingly forgiving poaching technique.
  • Valrhona's Caramelized White Chocolate. Pale, sweet, and arguably boring, white chocolate is made of three ingredients with a lot of potential—sugar, milk, and fat (in the form of cocoa butter). When you heat them, they turn to caramel. So that's what this underdog has been hiding up its sleeve.
  • Hervé This' Chocolate Mousse. It took a brilliant, adventurous chemist to discover the simplest way to make chocolate mousse at home: use chocolate and water, nothing more.

For this week’s recipe column from our home-cooking spirit guides at Food52, we asked them to introduce us to what they call their “Genius” recipes—essentially, “smarter, better versions of all your favorite things.”

Perhaps not surprisingly, these tend to come from big names in both the restaurant and cookbook world—folks who have had time to truly mastermind the process of making everything from chocolate mousse to lemon-caper salad dressing. The genius of the recipes lies in their simplicity, as well as their ability to elevate a familiar dish to new heights.

Click through the gallery above to get all of the recipes.

Written by @Food52

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