This is by no means an original recipe, and is in fact one of the most tried and true dishes out there. Where this recipe can be heightened is not in modifying what goes into it, but by using only the best ingredients, and with a slight tweak in technique. This recipe – the way I like to make it – yields more of a pesto sauce than something you might make with a mortar and pestle.

I prefer a Genovese pesto to be served in the traditional Ligurian manner: with trofie, diced potatoes, and green beans. The soft savoriness of the potatoes and the crunch of the green beans really change the entire dish, and while traditional in Italy, not a lot of Americans see pesto cooked like that. It’s a quick dish to make for having friends over, and if you take just a little extra time to heighten the dish, it’s also an easy way to impress them. 

If you don’t have the time to learn how to make trofie (a laborious process), I think pesto works best with dried cavatelli, gnocchi, or another short non-tubed shape! —Jacob Swiak

Genovese Pesto by Jacob Siwak

Homemade mustard is easy, actually. Ok, sure, it’s a multi-day process, but it’s almost all inactive time. Making mustard is so straightforward, delicious, and customizable, you’ll be wondering why people don’t do it more often. This version calls for Champagne, perfect for using up any pesky, fast-flattening bottles you may have open, but any sparkling wine or even non-sparkling wine will do. Once the mustard is finished, it can only benefit from sitting and maturing in the fridge for a couple of days before enjoying.

Champagne Mustard

Potato Kugel is perfect for the Hanukkah season, being that it’s essentially a giant skillet latke. It’s also significantly easier to make than its shallow-fried, mini counterpart. This decidedly savory cousin to noodle kugel is enjoyed warm, at room temperature, or cold the next day from the fridge. While it’s delightful as is, there’s certainly no harm in giving it the applesauce/sour cream or smoked salmon/caviar treatments.

Crispy Skillet Potato Kugel

I've always had a complicated relationship with shrimp cocktail. While I love perfectly poached shrimp, cocktail sauce itself was never my favorite. I wanted to  create a shrimp cocktail experience I could actually enjoy with a trio of globally-inspired dips that are all five ingredients (not including salt and pepper) and perfect for large holiday gatherings. A sweet and spicy Southeast Asian chili-lime sauce with a hint of ginger, a creamy harissa yogurt dip, and a deep, garlicky sun-dried tomato sauce with fresh basil and lemon.

Shrimp Cocktail Trio

Almond shells, or “mandelmusslor” are  classic, Swedish tart-like cookies often served around the holidays.. They range in size, shape, and number of ingredients, but here I’ve condensed a recipe to make them with only five main ingredients (and some optional—yet strongly recommended—toppings). They’re traditionally baked in scalloped-shaped baking tins, but to make them more accessible this recipe uses a standard cupcake tin.

Make these almond shells in advance and store in an airtight container at room temperature for up to one week. Alternatively, freeze for up to two months.  

Even though this is supposed to be a true 5 ingredient recipe, it wouldn’t hurt if you added 1 teaspoon vanilla extract and ¼ teaspoon almond extract for extra flavor.

To make sugared cranberries, heat ½ cup water with ½ cup sugar in a medium saucepan until the sugar has dissolved. Pour the syrup into a bowl with 1 cup fresh cranberries. Cover and let sit for 15 minutes. Transfer the cranberries with a slotted spoon to a parchment-lined plate or baking sheet and let dry for 10 minutes. Transfer to a bowl of sugar and toss, separating any that are stuck together. Store them in an airtight container. 

Swedish Almond Tart Cookies  (“Mandelmusslor”)

This sweet and savory recipe makes a quick and easy summer appetizer or snack. The combination of creamy goat cheese, sweet macerated raspberries, and spicy hot honey roasted with thyme is a great match when spread on top of rustic sourdough bread. You can also customize this recipe by using different types of cheese like feta or brie or by using other fresh herbs like rosemary.

Use fresh and high-quality ingredients, especially the raspberries and goat cheese. (I love Vermont Creamery.) 

Don't overbake the raspberries—they should still be slightly liquidy after the first 15 to 20 minutes. If you overcook them they will become too jammy.

Experiment with different types of honey, such as truffle or manuka.

Baked Goat Cheese with Raspberries

This Frozen Malted Latte was inspired by the many frappuccinos and coffee coolattas most of us used to drink with our friends at the mall after school in the 2000’s. It’s the perfect hot summer drink that comes together in 10 minutes (maybe not even) and can either be a morning boost or a mid-day pick-me-up. I added homemade vanilla syrup and malted milk powder to give it a nutty and caramelized flavor.  

You can use pre-made syrup if desired, but to make homemade vanilla syrup, all you have to do is combine 2 tablespoons of granulated sugar and 2 tablespoons of boiling water. Stir until the sugar is dissolved, then stir in 1 teaspoon vanilla extract. 

If you want the flavor of the malted milk powder to shine through even more, add an extra tablespoon or two.

To make this dairy free, simply swap the whole milk with oatmilk or another thicker dairy-free alternative. I wouldn’t recommend almond milk since it’s not as creamy. Unfortunately, you would have to leave out the malted milk powder too, but it will still be delicious!

This is on the less sweet side, but if you like yours really sweet, double the recipe for the simple syrup and add an extra tablespoon or two.

 Frozen Malted Latte

In honor of Genius Recipes turning 10 years old, and this iconic three-ingredient Strawberry Sorbet from The River Café that started it all, we’re sharing a new video, with tips for adapting to the fruit and equipment you have, and a podcast episode with the story behind that whole chopped lemon (finally), plus two new sorbet buddies that require no special machinery at all. Serve this at a sorbet party along with the 

 from The River Café (both on Food52), or all on its own. The sorbet will be at its best and most dramatic with ripe, in-season fruit, but, as River Café co-founder Ruth Rogers advises, the most important thing is to taste the fruit and the sorbet before churning and adjust as needed—it should challenge you a little, and feel like the fruit is exploding in your mouth. Adapted from 

 (Ebury Press, 1996) by Rose Gray and Ruth Rogers. 

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.Hear more about this recipe from Ruthie herself, on our podcast 

Strawberry Sorbet From The River Café

Once enjoyed exclusively in its native Italy, the Aperol spritz has become world-famous over the last couple of decades for its powerfully refreshing qualities, bright color, lower alcohol content, and overall simplicity. If you’re hunting for a poolside pour or perfect porch sipper, look no further than this light, colorful summer drink that’s as easy to assemble as it is to swig. 

Aperol is a vibrant orange apéritif or aperitivo with roots in Padua, Italy, originally enjoyed before a meal to stimulate the appetite—though it can also be beneficial as a digestif after a meal. Its signature bitter flavor comes from a combination of aromatic ingredients like burnt orange, rhubarb, and gentian, and it packs in a little more sweetness and slightly less of a boozy punch than its crimson cousin, Campari. In fact, Aperol is made by Gruppo Campari, which produces the ruby-hued star of the Negroni, Boulevardier, and Jungle Bird cocktails.

Aperol’s bitter qualities make it ideal for mixing into drinks and punches, but this liqueur is most popular mixed with prosecco over a few ice cubes in a large wine glass and garnished with an orange slice for a classic Aperol spritz. The prosecco’s sweetness and lively fizz helps temper Aperol’s sharpness for better palatability among those less-accustomed to bitter flavors.  I usually grab a bottle between $10 and $15, since it will be mixed. Adding a splash of soda water before serving is traditional for this lower-alcohol cocktail, but optional. If you’re looking for a stronger sip with a more vibrant orange color, simply omit. 

I like this in a very large wine glass with lots of ice on a hot day (and don't skip the sunscreen!)

Aperol Spritz

I am for the most part a wine and beer guy, but every now and again I reach for something a bit stiffer. In the cold months, that would be a bourbon, and in the summer, it’s a basil vodka gimlet. 

When the gimlet was developed, it called for Rose’s lime juice, a popular cocktail ingredient that was originally sweetened to help preserve it as a source of vitamin C for long ocean voyages. It was often mixed with gin, the spirit of choice for British sailors, as it was thought to have medicinal qualities. Once the danger of scurvy at sea was no longer a concern, Rose’s gained popularity as a way to replace the simple syrup in lime-forward cocktails like rickeys, daiquiris, and of course, gimlets. Nowadays, bartenders lean more towards freshly squeezed lime juice over the bottled variety, but Rose’s still maintains a loyal following among cocktail enthusiasts. We’ll definitely be squeezing our own limes for this one—there’s really no substitute for that vibrant zing.  

Flavored and infused gimlets can include fresh fruit that pairs well with lime, like grapefruit or raspberries. You’ll also find versions that feature herbs like rosemary, lavender, mint, or—in the case of this recipe—fresh, peppery basil. While gin is traditional in this classic cocktail, I’m admittedly not much of a gin drinker in general. When I encountered a basil gimlet at a restaurant years ago, I immediately fell in love, and vowed to come up with a vodka version ASAP. You can use either vodka or gin in this formula and tailor it to your preferred strength, but I find that gin’s botanical complexity can be overshadowed by the sharpness and sweetness of the lime juice and simple syrup. Vodka brings more subtlety to the table, and doesn’t compete with the tangy flavor that makes this drink delicious. 

This refreshing green concoction is the result of that effort launched so many years ago, and is a perfect sip for hot weather entertaining when basil is in peak season. Try different varieties, like purple, lemon, or Thai sweet basil to add different flavor notes to the finished product. 


Basil Vodka Gimlet Cocktail

“Schackrutor”, or chocolate-vanilla checkerboard cookies, are one of the most classic Swedish cookies you could make. When I think of them, I imagine them on a plate with white paper lace next to vintage tea cups and a big pot of coffee, surrounded by 5 women all named Birgitta (if you know, you know).

They’re essentially vanilla and chocolate slice-and-bake shortbread cookies, and are as delicious as they are easy. They are also similar to American checkerboard cookies, but have fewer ingredients and only four “squares,” rather than nine. Below I have for you a classic version as well as my mom’s “healthier” version which is made with oat flour and brown sugar (you can watch us make her version in our upcoming 

Oat flour soaks up more liquid, which is why I substitute in the second version with less oat flour than all-purpose. 

If you make the oat flour version, know they will taste more like biscuits than a classic shortbread (still delicious!) 

Melted butter often enhances gluten development and results in less-crumbly shortbread cookies, but since there’s not really gluten in oats, melted butter is preferred here. Since oat flour is already crumbly, we want to help prevent some of it with melted butter. 

These last in an airtight container for up to about a week

Swedish Checkerboard Cookies (“Schackrutor”)

Geda Tang 疙瘩汤 is a homespun delight from Northern China. Unfortunately, geda (sometimes spelled ge da) suffers from a problem of translation. All over the internet, geda is separately translated as “Chinese gnocchi,” “Chinese spaetzle,” or “Chinese dough knots,” in no small part to avoid the literal translation of geda, which disgustingly means “pimple.” I will note that this affliction of difficult-to-translate dish names is not unique to Chinese food (consider the Italian vermicelli—“little worms”—or British spotted dick) but this is an issue we run into often. Here, my preferred translation is “dough drop,” because in effect, that’s the technique. Warm water is mixed into all purpose flour and dropped into boiling hot soup to form small, hearty dumplings of irregular shape and size, to give simple soups a little bit of substantiality.

The soup in question is a variation of the Chinese favorite: tomato and eggs. It utilizes a technique of building an opaque soup even in the absence of stock from animals or vegetables. Soups are in part flavorful because the aromatics and the savoriness is emulsified into the liquid, meaning that as it cooks, the normally immiscible fats and water all come together. This effect is achieved here by cooking at high heat, thoroughly cooking scrambled eggs, and pouring boiling hot liquid into the pot, thereby causing violent movement of the fats, proteins, and water to eventually emulsify. The tomatoes in the soup balance out the bowl with their sweetness and acidity. It's then garnished with a little cilantro for herbaceousness and chili oil for spice. The result is a deeply satisfying soup that comes together in a matter of minutes.


Chinese Tomato & Egg Dough Drop Soup (Geda Tang)

, a column by Food Editor Emily Ziemski where small-but-mighty additions—ingredients, sauces, toppings—that instantly upgrade whatever’s on the table are the star of the show. Today, a way to combat Late Summer Erasure™.

 Arguably the most important ingredient in your pantry (no really, I *will* argue with you), salt is one of the first things we reach for when cooking—or maybe even the last, if finishing salt is your thing. Salt and its many different functions—adding flavor, removing moisture, curing, pickling, etc.—comes in an already pretty-perfect form. Adding a spiced element to salt is an easy way to create an extra-special moment among a myriad of different cooking techniques. And why not pull a traditionally sweet ingredient and transition it to savory, in tandem with the transition of the seasons? For a simple and straightforward swap in baking, it creates an aromatic waft that only amplifies the other sweet spices. To get a little more experimental for grilling, the hint of sweet-tinged vanilla clings to the savory char of the protein that’s highlighted by the salt. For cocktails that call for a salted rim, why not try swapping in vanilla salt on a spicy margarita's glass to help cool the heat? For more of my recipe ideas and to dig into the science behind why this works, check out my article 

Vanilla Salt

This is my go-to egg sandwich on a weekday morning, when I’m getting dressed, packing my backpack, brushing my teeth, and feeding my cat—all at the same time. Instead of cheese, which needs melting, and meat, which needs crisping, the two star ingredients here are mayonnaise and crushed Calabrian chiles. Smear both on toast and you end up with a hurried version of spicy mayo that makes fried eggs feel special and loved, even if they’re made while you’re halfway out the door. Note: The measurements here are a guideline. Use them if they help, but please feel free to ignore them, and eyeball the olive oil, mayo, and chile paste instead. That’s what I do.

Egg Sandwich With Mayo & Chile Paste

Pillowy, tender biscuits in under 45 minutes that require only one bowl, one pan, and zero butter chilling? Yes, you heard right. And, the secret ingredient is one that you probably already have hanging out in your fridge: mayonnaise! Combined with self-rising flour, a pinch of salt, and milk, this jarred condiment results in puffy drop biscuits that have a moist crumb and golden, craggy exterior. In its most basic form, mayonnaise is made up of four ingredients: whole eggs, neutral oil (like avocado or canola), salt, and a splash of vinegar. The first two ingredients bring richness and fat to the mix, ensuring a biscuit that’s *never* dry, while the vinegar brings a pleasing tang, similar to buttermilk. That being said, I love an extra twang of acidity in my biscuits, so if I happen to have buttermilk on hand, I’ll swap it in for the whole milk. The extra tanginess is the perfect foil for any rich, sweet, or jammy toppings.

These fluffy mayo biscuits are breakfast or brunch bliss on their own, piled into a basket and served piping hot straight from the oven. They’re also equally delicious cracked open and slathered with salted butter and jam, doused with country sausage gravy, or used in the ultimate breakfast sandwich. If it’s peak summer, cut them in half, spread on a little more mayo, and top with a thick, juicy slice of tomato seasoned with salt and pepper.

Missing self-rising flour from your pantry? Don’t worry, you can whip up a DIY 3-ingredient blend! Just mix together 2 cups (240 grams) all-purpose flour with 1 tablespoon baking powder and ½ teaspoon kosher salt. Now you’re ready for biscuit magic!

Fluffy Mayo Biscuits

My brother-in-law is Greek and he is a major food lover and fantastic cook. Inspired by his Greek heritage, he loves all things lemony and bright, especially his "Greek Fish Sauce": A lemony, garlicky fresh sauce that we pour over grilled fish (see my note in the instructions on how much lemon you should use depending on your personal tastes for lemon). This recipe is something that we have as a default now in our family for alfresco dining as we can regularly get fresh whole branzino here now—it is farmed and gains a sweet flavor from the shrimp it eats. The branzino cooks so easily on the grill and I recommend a fish grilling basket for easy flipping. 

A note on the lemon—I ask for "one juicy lemon," but I have learned with a Greek brother-in-law (and my husband who doesn't like sour things) that the ratio of lemon to oil in this recipe can be highly variable and depends on your taste. I like mine in approximately the classic vinaigrette ratio of 1 part lemon to 3 parts olive oil.

Grilled Branzino with "Greek-Style Fish Sauce"

I love wine and I love making frozen confections. It’s hard for me to believe this is my first foray into making “wine-scream;” inspired by a recent Lot18 tweet on the same topic. Soon after, my mind started buzzing with all the different flavors combinations and possibilities, which are endless. Sweet and tart, this light and refreshing sherbet is bursting with fresh raspberries and is the perfect treat for long, hot summer days. 

Raspberry Riesling Sherbet

A popular street food in Seoul, South Korea is “baked cheese,” aka cheese tteok-kocchi (literally meaning "cheese and rice cake skewers"). I was introduced to them through YouTube star and cookbook author Maangchi, who griddles together garaetteok (cylindrical rice cakes) and similarly shaped mozzarella cheese sticks, then drizzles them with sweetened condensed milk. I decided to try my hand at making this street food at home—and I failed miserably.

Even with moderate heat and following Maangchi’s instructions carefully, everything melted together in a sad goopy mess. Instead of giving up, I leaned into the failure, and who doesn't love to experiment with cheese and rice cakes? I let the mozzarella coat all of the rice cakes and fried them together without skewers in a pan, resulting in a dish that more so resembles another Korean street-food classic, tteokbokki (stir-fried rice cakes, which are typically made with gochujang and various toppings).

Upon first making this dish, I immediately tasted the flavors and textures of a perfect grilled cheese sandwich, with a crisp, carby exterior and a melty cheese inside. You really can't go wrong with a combination like that. When frying the garaetteok and cheese, I use ghee to achieve a higher smoke point (meaning, more crispy cheesiness without burning) with an infusion of buttery flavor, but you can also use butter if you watch the heat, or a neutral oil instead. Without the butter, though, it won’t taste as much like grilled cheese. And, come on, what’s the fun in that?

Grilled Cheese Tteokbokki

The Bamboo is a favored cocktail amongst bartenders, beloved for its straightforward recipe that can change greatly based on the types of sherry or vermouth chosen for the libation. For example: A bright vermouth paired with a nutty, savory amontillado sherry will yield a zesty cocktail with a rich mouthfeel, while a fino sherry paired with a blanc vermouth results in a briny yet floral concoction. I suggest adding a bit of plum bitters with a touch of sake to this recipe to draw out complexity and add fruity acidity to this under-appreciated beverage. Whatever your pleasure, make sure you’re storing your fortified wines in the fridge, as they’ll start to spoil once oxygen has hit, just like a regular wine.

Bamboo Cocktail

This recipe has 4 ingredients, 1 step, no cooking, and no churning, but the ice cream you get will have a creamy, almost buttery smoothness. Serve it on its own, or with chocolate sauce, or in little brioche buns. Adapted slightly from 

Nigella Lawson's One-Step, No-Churn Coffee Ice Cream

"Coffee really lends something to this cocktail. Many versions replace an ingredient with coffee, but I think that knocks the drink out of kilter. An equal measure of 

 adds another dimension without destroying the equilibrium." — Chloë Callow in "

Cold Brew Coffee: Techniques, Recipes, & Cocktails for Coffee's Hottest Trend

Cold Brew Negroni

These potatoes have evolved. 
Dubbed "World Famous Potatoes" by my daughter (as in, "will you be bringing the world famous potatoes to Hannah's house?"), their initial incarnation was granted me by my former hairdresser.   John, of Greek Orthodox extraction, and I used to compare our Easter and Passover menus as I was deftly shorn and styled.  He taught me the secrets of Avgolimono soup, though I have yet to take that plunge.  The idea for this recipe came from him.  I'm not even sure whether his instructions called for initial boiling or roasting; the Yukon Golds were my first alteration.  I only remember the lemon and onions, and the directive to "use more salt than you think you'll need", intoned with an air of quiet authority.  I went home and roasted, with good results.  Over time, minor errors stacked up and made what to me was an even  better potato: a wedge, accidentally flipped upside down, produced a crisper crust.  I lost track of time and overcooked them.  Some recipes are more about guidelines than about measurements.  This is one of those recipes.  You can make more or less to suit your taste, you can use more or less onions.  But they should be pretty tangy with lemon juice and salt, which rounds out the flavor.

The WFP: Greek Mahogany Potatoes 

Making a quick batch of oatmeal each day can be a happy, steadying ritual. Finding the sticky pot still soaking in the sink at 6 p.m. is not. So food stylist and The Joys of Baking author Samantha Seneviratne switched to a nonstick skillet—a trick she picked up in a test kitchen at some point in her career, but really put to use when feeding her toddler, Arthur. Not only is the skillet much easier to clean, but the oats also cook down swifter and creamier, as they bubble down over a wider surface area. The following basic ratio works with any milk, mix-ins, and toppings, but you’ll want this chocolate-almond combo for mornings in need of glee. It will smell like hot cocoa as you stir it and remind you of the chocolatey cereals little-kid-you weren’t supposed to have— with a nutty, bittersweet depth to hug your grown-up heart. In 

, Sam also shared three more riffs: raspberry-cardamom, banana-cacao nib, and nutty multigrain—with leftover grains like quinoa or farro swirled in. But the truth is, you can take Sam’s ratio and technique to any oatmeal you can dream up. Excerpted from 

Simply Genius: Recipes for Beginners, Busy Cooks & Curious People

Hear more about this recipe from Samantha herself on our podcast 

Cocoa Almond Oatmeal From Samantha Seneviratne

This rather unsubtle, postwar favorite was restored to relevancy by the Coen Brothers film 'The Big Lebowski,' in which Jeff Bridge's sublimely unfazed Dude drinks them religiously. It's a good drink if you're not inclined toward a lot of thinking at the moment (which was just about any moment for the Dude). The vodka ensures it doesn't approach the flavor complexity of a Brandy Alexander. But if both vodka and cream and coffee are among your favorite things, this may be your jam.

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