Want a great burger cooked on the stovetop? These double-stacked cheeseburgers are what your cravings desire: thin, tender patties, melty cheese, and a generous amount of secret sauce. Don’t forget a napkin!

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With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.)


I’m a mama’s boy. When it comes to sons who dote on their mothers, I win first prize. I call Jean every week, send her recipes I’m excited about, and fly home to Atlanta whenever my dad goes out of town on business. She says she loves my brother and me equally, but let’s be real: We all know who’s the favorite.

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A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re making a cake that’s totally nuts. No, seriously.


If I say flourless cake, you probably think of something rich and dense and chocolatey. This is no surprise, since without starchy, gluten-y wheat flour, a chocolate cake turns out moister and fudgier and better. Which is why my family, like so many Jewish families, makes a flourless chocolate cake every Passover.

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* This article was originally published here


8 sandwich recipes to gives you options for picnic weather.
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Lamb Curry

Craving lamb curry? Make this recipe on the stovetop, in the slow cooker, or in the pressure cooker. Whatever you choose, slow cooking is the key to tender lamb in this dish. Make a pot of rice and dinner is served.

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You can cook chicken thighs a million and one ways, but there’s one method I turn to over and over: a cast-iron skillet and surprisingly low heat. I first learned this Genius technique from my co-worker Kristen Miglore, who learned it from Melissa Hamilton and Christopher Hirsheimer.

Basically, you salt-and-pepper the thighs, place them in a pan over medium heat, and leave them alone. Fast-forward 15 to 30 minutes later and the skin is as crispy as a potato chip. Flip, cook a little longer, and you’ve got the best chicken thighs of your life.

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* This article was originally published here

Welcome to 30 Days, 30 Ways to Green, where we’re sharing all the little (and not so little!) things we do to live eco-friendlier every day. Stick with us all month long for a lineup of handy tips—from composting do’s and don’ts to which reusable products really light up our lives.


When we set out to create 30 days’ worth of tips, stories, and guides for how we’re all trying to live eco-friendlier every day, there was one topic our whole team couldn’t stop Slacking about: $0 ways to go green.

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Ramp and Parsley Pesto

If you find ramps at your local farmer’s market, make this ramp pesto! Ramps have a bright, garlicky flavor that is perfect for pesto. Toss it with pasta, spread on sandwiches, or swirl it into a spring soup.

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* This article was originally published here

It’s not uncommon to feel as if you’ve seen every rendition of kale salad that exists. I’d certainly felt similarly for years—until recently, when I had the kale salad at Haven’s Kitchen, an all-day cafe/event space/cooking school/all around food lover’s paradise.

This isn’t just another kale salad recipe. It changed my mind about kale salad. What makes it stand out is the clever technique that instantly transforms it into something extraordinary…or should I say eggstraordinary? (Because all you need are a couple eggs.)

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* This article was originally published here

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