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

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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

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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

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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

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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

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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

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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

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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

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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

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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
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