Elsa M. Jacobson, Recipe Tester

A list of all the recipes Elsa M. Jacobson has tested.

Elsa Jacobson

Elsa M Jacobson is the child of a Swede and an Eagle Scout, which, as her pal Breadman has said, “explains everything.” Her father the Eagle Scout was also Jewish, so she had the pleasures of a dual dining culture growing up. She has been vegetarian since the age of nine, and has never looked back. After graduating valedictorian with a BFA in Fiber, she worked for the National Endowment for the Arts, the Brooklyn Academy of Music, and Merce Cunningham Dance Company, followed by Event Managing AIDS Walks nationwide, and subsequently serving as Regional Director for Chicago’s Green Festival. She loves to study and has taken Swedish classes wherever she can find them, including both Columbia and Harvard. She currently manages three neighborhood farmers markets in Chicago, and vends arguably the nation’s finest tofu at three others, while also providing tofu education to customers and staff trainees. She has a deep interest in cheese of all types, has taught cheese and cheese making, and assisted chefs at cooking schools, among them Sur La Table, as well as testing recipes for other publications. Elsa is an avid environmentalist, a Chicago Conservation Corps leader, has worked for the Chicago Park District, serves for an organization that upcycles plastic grocery bags into sleeping mats for the homeless, as well as on the operating committee of the Chicago Volunteer Expo. She has a passion for seniors, and has served on the board of multiple senior homes for the past two decades. Elsa additionally has a strong passion for community, and lives in an intentional community dedicated to greening and sustainability. She is curious, nerdy, enjoys process and details, has a quirky sense of humor, loves being of service, and is, at her core, 100% an introvert. She was accepted into the ranks of LC testers on December 7, 2006 after taking a food journalism class with the fat daddy himself, David Leite.

A metal oval baking dish filled with apple cranberry crisp.

Apple Cranberry Crisp

A recipe for apple cranberry crisp that can be made at a moment’s notice, whenever you have extra fruit or a craving for something cozy, sweet, and crisp.

A bowl of white beans and Tuscan kale, sprinkled with grated Parmesan cheese.

White Beans and Tuscan Kale

A satiating, simple meal that is Italian food at its best–full of robust flavors and easy prep. Serve as a side or on its own with a slice of homemade bread.

A jar of roasted applesauce with a spoon resting inside on a saucer with a strip of apple peel.

Roasted Applesauce

So long, store-bought applesauce. Tuck into your own fuss-free, artisanal applesauce that’s a little sweet, a little spicy, and as smooth or as chunky as you please.

A creamy pottery bowl filled with a warm lentil salad, made with green and brown lentils, bacon, shallots and chives.

Warm Lentil Salad

Warm lentil salad, filled with the earthy flavor of lentils, slab bacon, onions, and shallots, is tossed with a walnut oil dressing. A fantastic side dish.

A layered white cake with white frosting and covered with large strips of coconut, sitting on a white cake stand.

Coconut Cake

Flaunting an always-stunning, goes-with-anything white, this coconut cake glams up dinner parties, bridal showers, weddings, birthdays, and Tuesday nights.

A large stand-mixer beater covered with white, fluffy seven minute frosting.

Seven-Minute Frosting

Named for the time it takes to be beaten into delicious submission, seven minute frosting is delicate yet sturdy, light as air yet luscious as can be.

A spoonful of mustard cream sauce dripping in a copper pot

Mustard Cream Sauce

We have the perfect little condiment that takes mere minutes to whip up and adds lush flavor to anything it touches. You’re welcome.

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 parchment covered counter with lines of raw peanut butter cookies and a meat-tenderizing mallet.

Crisp Peanut Butter Cookies

These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.