Things an edible gift will always do: warm hearts, fill bellies, fuel holiday travel, get shared, spark conversation, inspire your loved ones to start making their own granola (or hot sauce or challah or macaroons), and disappear, leaving only happy memories.
Here are 27 Genius Recipes—along with mostly handy gifting ideas and intel—that have been passed from cook to cook for years and, in some cases, decades. Yes, three of them are chocolate cakes, but each one is perfect for a different sort of gifting experience. I've provided color commentary.
Nekisia Davis' Olive Oil and Maple Granola
Make an XXL batch, package it in mason jars for all your coworkers or cousins, and include the recipe—there will be rabid freak fans converts.
These French almond cookies defy all the perils of cross-country shipping, and seem to only get better a few days out.
Shirley Corriher's Touch of Grace Biscuits
Gift with a side jar of jam (or honey!), or wrap in a suggestive tea towel.
Alice Medrich's New Classic Coconut Macaroons
Oh, you like these studly gluten-free macaroons? How about Alice Medrich's genius book on baking with alternative grains to go with them?
Margaret Fox's Amazon Chocolate Cake
The chocolate cake you make for vegans (they'll be so happy!) or when there is truly nothing in your fridge (you'll be so happy!).
Nigella Lawson's Dense Chocolate Loaf Cake
This cake will collapse variously in the middle or to one side or another, but that is just because it is so unremittingly squidgy. Make this one for the people who will appreciate its charms.
Nigel Slater's Extremely Moist Chocolate Beet Cake
This has beets in it! And crème fraîche on top! It's the chocolate cake for the cool kids.
Anne Willan's Ypocras (Spiced Red Wine)
Look out, this one's feisty (but it keeps for up to a month, so tell them to drink it in small doses).
Because you can't gift a hug.
Judy Rodger's Roasted Applesauce
Be sure to tell them to keep it in the fridge, but eat it warm, so the butter stays loose—because that's how Judy Rodgers wanted it.
Cindy Mushet's Italian Jam Shortbread Tart (Fregolotta)
Yes, that lovely peekaboo pie pan is in our Shop and will be loved long after the tart is gone.
Pierre Hermé and Dorie Greenspan's World Peace Cookies
The tipping point between chewy chocolate chip and crisp chocolate shortbread, and a soothing name, too.
Bryant Terry's Mustard Green Harissa
Give this harissa in tiny jars to all your friends, and tell them all the ways they can use it up in a week-ish: eggs, pasta, soup, grilled cheese, beans, chicken, roasted squash, grain salads, ___, ___, ___.
Jeffrey Morgenthaler's DIY Grenadine
Shirley Temples all around!
No professional equipment required to be total inspiration to those around you.
Alice Medrich's Best Cocoa Brownies
When in doubt.
Vera Obia's Cheddar and Black Pepper Cornbread
Because sometimes people get tired of cookies and candy and nog and would really prefer salt and pepper and cheese.
The vanilla is the key—our former Managing Editor Brette Warshaw skips measuring and just upends the bottle. She would also recommend you underbake and freeze these.
My New Roots' Life Changing Loaf of Bread
Gluten-free for those who want it, and a hearty, chewy, craggly, delicious slice of toast to the rest of us.
Double-roasted, for topping toast and filling hand-pies and eating with spoons.
Andrea Nguyen's Cashew and Cardamom Fudge (Kaju Barfi)
There is a secret ingredient and I'm not telling you what it is!
Carey Nershi's Angostura Sugar Cubes for Champagne Cocktails
The only gift that can make a bottle of Champagne look even more thoughtful.
Nancy Silverton's Bran Muffins
Flawless bran muffins might not sound holiday-appropriate, but everyone who can't run on sugar and caffeine will appreciate them.
King Arthur Flour's Never Fail Biscuits
Comes with the fun "2 ingredients—guess what they are!" game.
Ovenly's Secretly Vegan Chocolate Chip Cookies
Secretly vegan, not secretly the best chocolate chip cookie I've tried.
Hot sauce with one step (blend) that you don't need to source fresh chiles for—it comes straight out of the pantry.
Jessica Fechtor's Five Fold Challah
More festive than anything with a bow.
Every week, Food52's Creative Director Kristen Miglore is unearthing recipes that are nothing short of genius. Got one for her—from a classic cookbook, an online source, or anywhere, really? Please send it her way (and tell her what's so smart about it) at kristen@food52.com.
The Genius Recipes cookbook is here—and a New York Times Best Seller! It's a mix of greatest hits from the column and unpublished new favorites—all told, over 100 recipes that will change the way you cook. It's on the shelves now, or you can order your copy here.
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