Beth Price, Recipe Tester

A list of all the recipes Beth Price has tested.

Beth Price

Beth is our former Director of Recipe Testing. Years ago, while friends traipsed back from Paris toting suitcases bulging with the latest French fashions, Beth lugged bags laden with a mandoline and copper cookware from E. Dehillerin. It proved to be a smart choice. She still relies on that cookware today when testing, tweaking, and retesting recipes. She’s styled food for photo shoots, prepped ingredients for video clips and live television appearances, assisted in professional cooking classes, and rubbed elbows with an eclectic array of cookbook authors and chefs. Her styling and original recipes have been featured in Where Women Cook, Celebrate!, Pieography, and the Post and Courier. She mentored and learned her craft under Nathalie Dupree and was thrilled to be a part of the James Beard Awards for Nathalie’s win with Mastering the Art of Southern Cooking. Beth divides her time between Charleston, South Carolina, and Grand Cayman. Beth can often be found making Spicy Tomato and Blue Cheese Soup and Thai Basil Pork for her sons and husband.

A slice of bread topped with egg salad without mayo n a white plate.

Egg Salad Without Mayo

Don’t let those leftover Easter eggs go to waste. This easy egg salad with caramelized onions is so lovely, you won’t even notice that there’s no mayo.

A bowl filled with spaghetti carbonara, topped with freshly grated Parmesan.

Spaghetti Carbonara

This spaghetti carbonara recipe tosses pasta with eggs, cheese, guanciale, pancetta or bacon, and pepper to form a creamy sauce. Quick and easy.

A salted caramel tart on a white cake stand on a table

Salted Caramel Tart

A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of indulgence.

Halloween meringue bones piled on a paper plate and scattered on a black cobweb tablecloth beside the plate.

Halloween Meringue Bones

What’s spookier than a skeleton? Disembodied bones. Although these meringue bones are surprisingly and sweetly irresistible.

A brown and white pottery bowl filled with bucatini all'Amatriciana, topped with pecorino and parsley.

Bucatini all’Amatriciana

All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.

A white plate with sesame noodles, garnished with cilantro, peanuts, and sesame seeds, with a fork and a bowl of green onions and soy.

Sesame Noodles

A spicy Asian-inspired noodle bowl can be yours in well under an hour. Peanuts, cilantro, sesame oil, soy sauce–it’s all here.

A loaf of gluten-free pumpkin bread lying on a table with 3 slices, with a butter knife and flowers in the background.

Gluten-Free Pumpkin Bread

Our testers universally loved this quick bread that’s gluten-free, dairy-free, and paleo friendly. And no one will ever know the difference. Swear.

A large rectangle casserole pan, filled with tater tot nachos topped with sour cream, tomatoes, sour cream, and jalapeños. A wooden serving spoon lays beside the dish.

Tater Tot Nachos ~ Totchos

Nachos are always a welcome dinner–or snack–but sometimes you want something even more special. A base of crisp potato nuggets are just the thing.

A metal skillet filled with creamy pasta covered with shredded Parmesan and cracked pepper, with a large serving spoon. A bowl of Parmesan and a pepper mill sit beside it.

Cacio e Pepe

This crazy satisfying, ridiculously cheap, pantry-minded dinner consists of just pasta, cheese, oil, salt, pepper, and a nifty technique.

A wooden cutting board with a rectangular plate and spoon on top, the plate has a mound of rice on the back half. On the front half, there's a pile of ground pork, basil, and peppers.

Thai Basil Pork

A little spicy, salty, and sweet and altogether satisfying. A weeknight salvation when you need dinner pronto but you want something that’s not predictable or boring.

A white bowl filled with panna cotta with peaches, garnished with thyme and a spoon resting inside.

Panna Cotta with Peaches

This panna cotta has the most luscious of textures. How to best explain it? Hmmm. It’s sorta like swooping velvet over your tongue.

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 whole sweet cherry pie with a lattice crust on a baking sheet on a wood table.

Sweet Cherry Pie

We’re not going to do a song and dance to try to entice you to bake this cherry pie. We don’t need to. Just look at it. A stunner, right? And wait’ll you taste it. Here’s how to make it.

A white bowl filled with Mediterranean pasta - whole grain noodles, peas, tomatoes, olives, and feta cheese.

Mediterranean Pasta

Yearning for something that tastes like spring? Give into this Mediterranean-inspired pasta. Proof that healthy doesn’t have to be boring.

A log of ramp butter on a wooden board with a few slices cut from it.

Ramp Butter

The stinky spring alliums known as ramps are an ephemeral specialty. Get them while you can and turn them into an (almost) everlasting compound butter.

3-ingredient macaroni and cheese--elbow macaroni, cream, Cheddar cheese--in a yellow casserole with a wooden spoon.

3 Ingredient Macaroni and Cheese

Mac and cheese honestly doesn’t get any quicker or easier or pantry-friendlier than this 3-ingredient savior that can be tossed together with stuff you already have on hand. Certain to please.

A square of Edna Lewis's apple cake with caramel glaze on a white plate with a fork.

Edna Lewis’s Apple Cake with Caramel Glaze

Warmly spiced with a pudding-like texture, this apple cake from Edna Lewis is truly easy—just stir together by hand. And it’s unforgettable for reasons that have nothing to do with its ease.

Cheddar cornbread in a cast-iron skillet, cut into 8 wedges, with one wedge removed.

Cheddar Cornbread

There’s a time and a place for straight-up plain cornbread. Yet it’s always the right time and place for cornbread that’s lent a little more richness by Cheddar.

Korean chicken wings piled around a white container of dipping sauce.

Korean Chicken Wings

Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that’s sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.