Beth Price, Recipe Tester

A list of all the recipes Beth Price has tested.

Beth Price
Beth is our 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 mandoline and copper cookware from E. Dehillerin. It proved to be a smart choice. She still relies on that cookware as Director of Recipe Testing for Leite’s Culinaria, which requires testing, tweaking, retesting, and sometimes more tweaking before she’ll deem a recipe fit to publish. Got a query about gluten-free flour, an overly dense bread dough, or a new-to-you cut of meat? Beth can dish on any or all. She’s also 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, The Local Palate 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. When not communicating with our 100+ home cooks who serve as recipe testers, Beth can be found making Spicy Tomato and Blue Cheese Soup, Thai Basil Pork, and Lemongrass-and-Cilantro-Crusted Ehu with Black Rice and Mango for her sons and husband.

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

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.

A yellow pot with 3-ingredient macaroni and cheese--elbow macaroni, cream, Cheddar cheese

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.

A fork resting in a bowl of celery root salad with clementines.

Celery Root Salad with Clementines

Not your typical salad, this is made with nutritious celery root that’s cleverly blitzed until minced so finely it could stand in for couscous. The perfect balance of sweet, salty, sour, and surprise.