Angie Zoobkoff, Recipe Tester

A list of all the recipes Angie Zoobkoff has tested.

Angie Zoobkoff

Angie Zoobkoff has always been happiest when she’s in the kitchen. Encouraged to cook at an early age by both of her parents, Angie spent many weekends as a child in the kitchen, dreaming up and preparing elaborate meals for her family. Years later, Angie spends her days puttering outside during the very short Canadian summers on her acreage outside Calgary, Alberta, where she built her dream garden and greenhouse. She also spends a lot of time happily recipe testing for Leite’s Culinaria, much to the delight of her husband and two children and anyone else who happens to stop by.

A brandy-brined turkey breast on a wooden cutting board with a couple slices cut off, a basket of mandarins in the background, and some grilled red onion wedges scattered around.

Brandy-Brined Turkey Breast

The surest way we know to guarantee moist turkey? Brine it. Preferably with this boozy brandy-infused brine. (Hiccup.)

Four chicken enchiladas in a nonstick skillet, topped with scallions.

Skillet Chicken Enchiladas

Made in a single pan with so much ease you’ll be wanting to make them every night. We dare so you’ll hear no complaints.

A round blue plate topped with rainbow chard salad, candied nuts, and creamy dressing.

Rainbow Chard Salad

This rainbow chard salad teaches you the magnificence that is Swiss chard when served ever so slightly cooked with walnuts and cheese.

Two ancho fish tacos in a metal dish with lime wedges and chipotle mayo on the side.

Ancho Fish Tacos

Rubbed with spices and grilled rather than battered and fried, these fish tacos are so easy, so healthy, and so something we want to make again and again and again.

A skillet on a wooden board with a piece of salmon teriyaki in it and a metal spatula and two plates with salmon teriyaki and greens on the side.

Salmon Teriyaki

Teriyaki has become synonymous with an overly sweet and sticky sauce. That’s a shame. This easy salmon teriyaki recipe keeps things perfectly in balance.

Four scoops of blueberry frozen yogurt in a wooden bowl with a spoon resting beside it.

Blueberry Frozen Yogurt

No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.

Arugula, pear, and blue cheese salad on three plates, beside glasses of water, forks, and a salt shaker.

Arugula Salad with Pear and Blue Cheese

Peppery greens, creamy blue cheese, and crisp pear are jumbled together with a sweetly nutty vinaigrette that’s so delicious you may just catch folks licking the plate.

Close-up of a beef Wellington on a plate with a sprig of rosemary

Beef Wellington

A favorite holiday dish, beef Wellington is beef fillet slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.

Three bowls of fennel potato soup, one with a soup spoon, beside a small bowl of salt.

Fennel and Potato Soup

A spectacular riff on the classic French potato and leek soup known as Vichyssoise, this is astoundingly good. So much so you may just find yourself raising the bowl to your lips.

Chopped vegetable salad with pomegranate piled in a white bowl on a carved wooden tray.

Chopped Vegetable Salad with Pomegranate

Scoop up mouthfuls of this colorful and herbacious salad, and revel in the fresh flavors of Middle Eastern food. Serve with lettuce leaves or pitas for spooning and dipping.

Roasted tzimmes on a large sheet pan.

Roasted Tzimmes

This is not the sweet, gooey tzimmes of your childhood. Nope. So don’t be surprised when that old familiar flavor pales in comparison.

Dairy-free crispy onion strings on a sheet of parchment, on a white plate, garnished with parsley.

Dairy-Free Crispy Onion Strings

Crispy onion strings make a delish side dish, especially for the holidays. But even better is just eating them, out of hand, dipped in your favorite sauce.

2 hot turkey sandwiches, sliced in half on a tray with pieces of cranberry, avocado, and stuffing lying beside them.

Hot Turkey Sandwich

So crazily satisfying you may just find yourself making Thanksgiving dinner more than once a year.

Pine nut brittle broken into irregular pieces on a large brown tray.

Pine Nut Brittle

Crunchy, sweet, salty, buttery, and nutty. It comes together in 30 minutes, making it practical to toss together batch after batch for gifts if you get carried away with sampling.

Pasta alla Norma on a white oval serving plate with a spoon resting on the side.

Pasta alla Norma

We’ve tasted a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search for the perfect recipe. Because this is it.