Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, and then drain in a colander. Heat a heavy frying pan over high heat (cast iron is excellent) Once very hot, add enough olive oil to come 1/2″ up the sides of the pan and heat the oil to 350 F. One of my biggest struggles, since I started my “get healthy” journey about 2 years ago, has always been nutrition. With Genius Kitchen, Max has done a great job laying out most of the things you need to know to answer the question: What to eat. And if you are thinking it is only about the recipes, you are in for a pleasant surprise beacuse the book is so much more than that and the index gives it all away. This egg recipe might not just change how you think about cooking eggs, but most other ingredients, too. Because instead of cooking in butter or oil, there are a lot of good reasons we should be sizzling everything from eggplant to greens to smashed potatoes in straight heavy cream.

Genius Kitchen: Over 100 Easy and Delicious Recipes to Make

In a 16″ paella pan or equally large, shallow, heavy duty oven-proof skillet, heat 2 tablespoons of oil and saute’ peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, saute’ the chorizo for about 5 minutes. After six hours, carefully remove the shanks from the liquid, taking care not to allow the meat to slip off the bones. Cover meat to keep warm. Strain and de-fat the braising liquid. Place in a small saucepan and reduce by half. Adjust the seasoning with sea salt and fresh ground pepper. Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with extra virgin olive oil instead of butter. Serves 4. This is the perfect olive oil cake, which will ruin you for all others—and it only requires whisking a few things together. (No whipping, folding, or creaming needed when loosey-goosey olive oil is your star.) At Maialino, they also serve it in muffin form, and sometimes turn it into a birthday cake, layered with mascarpone buttercream. Either way, bonus points if you want to make Michelle Polzine's Slow-Roasted Strawberries, which you can see here (as we buddied them in Genius Desserts).

I have always been incredibly close with my mother. And it was in the year 2011 that my mom started to complain of brain fog. That was not something that I was used to hearing coming from my mom. My mom was a fast-walking, fast-talking New Yorker. I would be in the kitchen with her cooking and I would ask my mom to pass me something, a spoon or a spice. Unlike some traditional ratatouilles that call for cooking each vegetable separately (I wouldn't do that to you!) or layered, fancy-pants versions you may have seen at the movies , this one fusses only where it needs to fuss (over the eggplant). This recipe can be served immediately, but gets better with time, and can be made up to three days in advance. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving. Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired.

Max Lugavere, Author, “Genius Kitchen” - Brief but - PBS

Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.This is the recipe that started it all—in three ingredients, you can change the way you think about making pasta sauce forever. (Then tell all your friends about it.)

Genius Kitchen: Over 100 Easy and Delicious Recipes to Make Genius Kitchen: Over 100 Easy and Delicious Recipes to Make

By following the wealth of tips Lugavere provides in THEGENIUSLIFE, including the achievable 28-day jumpstart plan, readers will be empoweredtooptimize their physical and mental well-being today, and for decadestocome.

This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar. That being said, you could substitute the honey-serrano vinegar with many other options including white balsamic, Sicilian Lemon balsamic or honey-ginger white balsamic. Experiment and see what you like best. Ingredients: Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half way through to brown both sides. Drain and salt immediately. Serve with or slathered in aioli. Roasted Red Pepper Aioli Ingredients: Weaving together pioneering research on dementia prevention, cognitive optimization, and nutritional psychiatry, Lugavere distills groundbreaking science into actionable lifestyle changes. He shares invaluable insights into how to improve your brain power, including Every day, I try to find new ways of communicating these ideas. I really transitioned into that role of being the head chef of my household. And so I ended up cooking for my mom and cooking for my brothers, and infusing all kinds of brain-healthy ingredients into the meals that I was making.

Genius Kitchen Recipes - Pinterest Genius Kitchen Recipes - Pinterest

Serve this halibut on a bed of steamed broccoli, sauteed greens, or alongside steamed asparagus. Baked Halibut Instructions:

This sweet-salty twist on a classic North Carolina lemon pie is as lazy and beachy as summer should be—and Bill Smith has started calling it "that stupid pie" because it seems like it's all anyone wants to talk about. In a double boiler, melt finely chopped chocolate with 1/3 cup of blood orange agrumato olive oil. Remove from heat and whisk in the sea salt and coconut sugar. Add eggs one at a time, whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.