Elie Nassar, Recipe Tester

A list of all the recipes Elie Nassar has tested.

Elie Nassar

Elie (pronounced E-lee) takes any and every possible free moment to cook. When he’s not roasting, baking, and curing or smoking meat, he can be found reading and learning about food. He’s been an LC tester here for more than 10 years and really enjoys the science-y and analytical side of testing (weight measures and thermometers rule!). He was born and raised in Lebanon, so Lebanese food is definitely his favorite. (He makes a killer hummus. Let him know if you want his simple yet perfect recipe.) Elie moved to Texas for college in the mid ’90s and promptly developed a passion for real beef barbecue. He especially enjoys baking naturally leavened bread and pizza, making charcuterie and slowly smoking brisket over mesquite. Elie lives in the Houston, Texas, area with his wife and two hungry boys and works in the energy consulting sector to pay the grocery bills.

A loaf of English muffin bread with two slices cut from the end on a wooden board.

English Muffin Bread

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.

  • (1)
  • 15 M
  • 1 H, 45 M
  • 4
Cubes of homemade marshmallows on a white surface with a chef's knife lying beside.

Homemade Marshmallows

Once you taste homemade marshmallows, there’s no going back to those bags of white, spongy, chemically, jet-puffed things. Quicker and easier than you think and made from stuff you already have on hand.

  • (2)
  • 50 M
  • 3 H
  • 3
A loaf of Irish soda bread on a brown plate with a chunk cut out and smeared with butter.

Irish Soda Bread

A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?

  • (2)
  • 15 M
  • 1 H, 30 M
  • 23
A white plate topped with classic madeleines.

Madeleines

Who knew these buttery, airy, delicate little cakes were so simple to make…and so irresistibly delicious?! (Well, Proust, for one…)

  • (1)
  • 20 M
  • 2 H, 30 M
  • 4
A baked pain d'epi on a piece of parchment paper.

Pain d’Épi

David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy.

  • (1)
  • 15 M
  • 2 H, 15 M
  • 18
A white plate topped with huevos rancheros - crispy tortilla, fried eggs, fresh salsa, and Cotija cheese.

Huevos Rancheros

A comforting, satiating breakfast, lunch, or supper. The sort of sustenance that never, ever disappoints.

  • (1)
  • 30 M
  • 45 M
  • 4
Three homemade Larabars

Homemade Larabars

We got nothing against the Larabars we’ve been noshing for years. Save for the crazy price tag. Here’s a less expensive, more customizable alternative.

  • (39)
  • 15 M
  • 50 M
  • 195
Prosecco being added to a Prosecco and Aperol cocktail, with two partially filled glasses behind it.

Prosecco and Aperol Cocktail

Bitter. Sweet. Floral. Herbal. Citrusy. Elegant. Classic. Fizzy. Magical in all ways. That’s what folks are saying about this lovely little cocktail. Cin cin.

  • (1)
  • 5 M
  • 5 M
  • 12