Daniela Trapani, Recipe Tester

A list of all the recipes Daniela Trapani has tested.

Daniela Trapani is the creator of @FlourGirlBread, a small home-baking business in Toronto, Canada, focusing on sourdough bread and related products. Daniela’s culinary passion started young, learning from her Sicilian family by sitting on the kitchen counter to watch her mother cook, helping her grandmother canning and preserving tomato sauce, and learning how to bake Italian pastries and baked goods from her aunt. While mostly self-taught, she recently became enrolled in the Baking and Culinary Arts program at George Brown College. Daniela is a recipe tester for Leite’s Culinaria and has tested recipes for other cookbook authors, including Once Upon A Chef by Jenn Segal.

A large metal plate with a circle of tahdig, with a spoon and a serving missing.

Tahdig

Flipping out a perfectly golden, crisp, and intact tahdig is one of the greatest kitchen tricks you’ll ever perform. And just wait until you taste it.

A cast-iron pan filled with koftinka meatballs on a white background.

Koftinka ~ Bite-Size Meatballs

Our scientific theory is that bite-sized food just tastes better. Maybe it’s because you’re just happier when you eat it. These baby meatballs are proof.

A glass bowl filled with Brussels sprouts hash with chunks of pancetta, Brussels sprouts, and potatoes.

Brussels Sprouts Hash

Who says Brussels sprouts aren’t comfort food? When roasted with potatoes and pancetta, nearly anything becomes a comfort, we say.

2 halves of a hollowed out pineapple filled with pineapple fried rice and garnished with green onions

Pineapple Fried Rice

Vegan fried rice filled with so many healthy, tasty ingredients you’ll feel fantastic about eating it. And get a load of those groovy pineapple bowls!

A sheet of blueberry lemon bars with one cut out, laying on a piece of parchment paper.

Blueberry Lemon Bars

Like a pie in bar form, with a crisp crust and a soft, lemony, blueberry-filled center. These bars are a big hit at summer barbecues when you’re in the mood to share.

A loaf of Everything Bagel Bread in a Challenger Bread Pan

No-Knead Everything Bagel Bread

Much less work than making bagels but just as delicious when slathered and schmeared with butter or cream cheese—or any soft cheese, really. And it’s perfect for toasting.