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 summer 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 blue background with a white bowl filled with sliced peaches, tomatoes, red onions, basil, and chunks of bread.

Tomato and Peach Panzanella

Tomato and peach panzanella may sound unlikely but it’ll knock your socks off. If you’re not wearing socks this time of year, then it’ll knock your flip-flops off. Guaranteed.

A metal serving tray with two apricot daiquiris with stir sticks, a juiced lemon, and a pot with poached apricots.

Apricot Daiquiri

This apricot daiquiri will erase your outdated notion of the daiquiri as a cloying girlie blender drink. And it’ll exponentially up your summer entertaining game.

A s'mores cake, topped with toasted marshmallows and graham cracker crumbles on a cake stand.

S’mores Cake

A campfire classic elevated to proper dessert status. The parts you know and love are here, but now they’re covering a lush brown sugar cake. And no mosquitos!

An oval platter topped with Greek salad - sliced cucumber, tomatoes, red onion, peppers, and feta cheese.

Greek Salad

As easy and traditional as classic Greek salad. But with a subtle twist that’s gonna have you coming back to this recipe again and again and again.

A metal platter holding five grilled portobello mushrooms, topped with garlic rosemary butter.

Grilled Portobello Mushrooms

Juicy and umami-rich, we might even dare say these super savory mushrooms are meaty in texture. They made a terrific side or even sub in for a burger patty.

A plate topped with a serving of chorizo eggs benedict - chorizo hollandaise, garlicky spinach, and poached egg on toast.

Chorizo Eggs Benedict

Chorizo eggs Benedict. It’s essentially eggs and Hollandaise and chorizo and it tastes like a superlative Spanish homage to a breakfast classic.

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.