If you enjoyed this episode be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts. Referenced in this episode Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)Korean American: Food That Tastes Like HomeGenius-Hunter Extra Credit When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)Read some of Eric's writing on Food52's Table For One column!Have a genius recipe you'd like to share? Tell me all about it at [email protected]

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.

Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.RecipeServes 4For Oats100g ghee or unsalted butter1 small red onion, finely diced1 celery stick, finely diced1 carrot, peeled and finely diced1 large tomato, finely chopped2 small green chillies, finely chopped1 tablespoon garam masala1 teaspoon salt100g rolled oats or porridge oats¼ teaspoon ground turmeric a pinch of hing (asafoetida)500ml chicken stock or water4 tablespoons tangy onions (see below)a small handful of well-chopped curlyleaf parsley freshly cracked black pepperFor Tangy Onions1 small red onion2 generous tablespoons apple cider vinegar1 teaspoon salt1 teaspoon black pepperTo Make the OatsMelt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you’re creating.Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.To Make Tangy OnionsTo prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.Sprinkle the salt and cracked black pepper.Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking.Referenced in this episode Joy's Plum and Lemon Curd CakeJoy's Moon Pie BarJoy's Dark Chocolate Tahini Skillet CookieGenius-Hunter Extra CreditJoy the Baker's WebsiteFind Joy on Instagram!

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don’t have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don’t wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it’s best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)