Adrienne Lee, Recipe Tester

A list of all the recipes Adrienne Lee has tested.

Adrienne Lee has been a Leite’s Culinaria tester since 2006. She graduated from MIT, worked as an electronic engineer for Xerox and then received a doctorate in cognitive psychology/science from the University of Colorado, Boulder. She worked as an assistant/associate professor at New Mexico State University. During the period starting in graduate school, she began taking courses in cooking and baking and finally received a pastry certificate from the Culinary School of the Rockies where she worked as a pastry instructor for several years. She has done stages at various businesses, and provided baked goods to be sold at a business for several years, a charity event, and a large food convention; at the same time, she was a recipe tester for Delicious Living Magazine until 2018.

A white bowl filled with stir-fried lettuce, topped with sesame seeds on a white wooden surface.

Stir-Fried Lettuce

Stir-fried lettuce. Not what you were thinking about doing with that head of romaine languishing in the fridge? Think again.

  • (3)
  • 6
Two bowls of polenta with greens, topped with grated Parmesan and crispy bread crumbs.

Polenta With Greens

Comfort food at its finest—creamy polenta, packed with leafy greens and Parmesan. Full of nutritious veggies and on the table in 45 minutes. You’re welcome.

  • (1)
  • 2
Several lemon madeleines next to a madeleine pan and a bowl of lemon glaze nearby.

Lemon Madeleines

Let’s dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?

  • (2)
  • 25 M
  • 3 H, 30 M
  • 10
Oval casserole dish with spring asparagus and Asiago gratin, topped with coarse bread crumbs

Asparagus and Asiago Gratin

Our easy and elegant solution when you buy not-quite-spring spears of asparagus from the grocery store? Just add cheese and butter and bread crumbs.

  • (1)
  • 10 M
  • 30 M
  • 10
A round flourless almond cake on a wooden baking paddle with almonds scattered around it

Flourless Almond Cake

A French classic that’s crisp and crunchy on the outside, dense and chewy on the inside, and flourless through and through.

  • (36)
  • 15 M
  • 50 M
  • 147
A crate filled with an assortment of dyed easter eggs.

Dyed Easter Eggs

Ditch the fizzy artificially dyed tablets for something more natural. And inexpensive. And made from kitchen scraps you’d otherwise toss in the trash.

  • (1)
  • 15 M
  • 45 M
  • 2
A white bowl with a serving of blueberry clafouti, a scoop of vanilla ice cream, and a spoon resting in the bowl.

Blueberry Clafouti

Clafouti came into creation, we suspect, when angels got a little indulgent while making breakfast and ended up with something that veered into the realm of dessert. Our sorta divine intervention.

  • (1)
  • 10 M
  • 35 M
  • 10
Cake stand with 7 frosted coconut cupcakes, four unfrosted cupcakes on the table, a bowl of frosting

Coconut Cupcakes

Kids can’t resist these sweet little somethings. That includes the kid in all of us.

  • Quick Glance
  • 40 M
  • 1 H, 15 M
  • 0
Three sweet pea crostini topped with pecorino shavings on a marble surface with glasses of white wine nearby.

Sweet Pea Crostini

Easy and elegant and unlike any crostini you’ve ever experienced thanks to sweet peas playing off salty pecorino.

  • Quick Glance
  • 15 M
  • 15 M
  • 0