Irene Seales, Recipe Tester

A list of all the recipes Irene Seales has tested.

Irene Seales

Picking blackberries and peaches for canning, snacking on stalks of homegrown rhubarb, and rolling grape leaves just right, Irene learned to cook in her Greek motherʼs kitchen, where she worked her way up like any new line cook, eventually earning the privilege of assembling baklava under watchful guidance. Today, Irene views cooking as both a creative endeavor and a way to understand the world, savoring both the solitary meditations of chopping, slicing, and sautéing along with the unpredictable experiences inherent in cooking and eating good food with others. Her willingness to talk to anyone has led to shameless interrogations of waiters and chefs, baristas and bakers, farmers and butchers, and fellow home cooks. For Irene, the best seat is always at the kitchen counter, especially if it’s affogato time.

A baked pear galette on a white surface.

Pear Galette

Less fussy than a pie. With a charmingly and endearingly imperfect appearance that’s an ease to toss together. And a spare sweetness that’s easy on the hips. You’re welcome.

  • Quick Glance
  • 35 M
  • 2 H, 30 M
  • 0
Three pieces of grape focaccia on a wooden board.

Grape Focaccia

A Tuscan tradition we learned from Italian winemakers that’s essentially flatbread baked with grapes that turn magnificently jammy and sweet and lovely.

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • 0
A peach berry sonker in a square baking dish with one serving missing.

Peach Berry Sonker

That’s right. Sonker. And it’s the simple yet unforgettable fruit dessert–sorta like pie meets cobbler—that you’ve been missing your entire life.

  • Quick Glance
  • 1 H
  • 2 H, 15 M
  • 2
A white oval platter topped with fresh mozzarella with roasted stone fruit and toasted bread pieces.

Mozzarella with Roasted Stone Fruit

Sensual. Sumptuousity. Sexy. Just a few of the lovely words we’re hearing in conjunction with this stunner of a summer supper. Can’t quite be described. Just experienced.

  • Quick Glance
  • 20 M
  • 40 M
  • 0
A cast-iron skillet filled with eggplant shakshuka made with poached eggs in a tomato and eggplant sauce, with feta scattered over the top.

Eggplant Shakshuka

The sultry, smoky flavor of ras el hanout permeates this simple supper of eggs in tomato sauce, which takes on more sustenance than usual thanks to late-summer eggplant.

  • Quick Glance
  • 35 M
  • 45 M
  • 0
Three and a half quick dill pickles, dill seed, and a sprig of dill on a decorative white plate.

Quick Dill Pickles

Or, as we like to say, quickles. And we mean quick not just in terms of how little time they take to make. But also in terms of how quickly they’ll disappear as you’re blissing out on them.

  • (2)
  • 30 M
  • 1 D
  • 10
A ball of burrata for burrata with grilled bread sitting in a few tablespoons of oil in a white bowl.

Burrata with Grilled Bread

This is less a recipe and more a reminder as to the fact that some nights, simple cheese and bread and olive oil makes a perfectly respectable—enviable, even—supper.

  • (1)
  • 10 M
  • 15 M
  • 8
A cooked apricot galette on a piece of parchment paper with a metal spatula beside it.

Apricot Galette

This rustic galette can be charmingly misshapen yet still loses none of its appeal—and is unspeakably easier to make than pie. And yet to guests it’s just as impressive. Pretty easy math.

  • (3)
  • 45 M
  • 2 H
  • 6
Two bone-in grilled Cambodian pork chops on a plate.

Cambodian Pork Chops

“A revelation.” “Beyond our expectations.” “Deceptively simple.” “I don’t have enough superlatives to describe these beauties.” That’s what we’re hearing about these grilled lovelies.

  • Quick Glance
  • 20 M
  • 3 H, 10 M
  • 0
A ball of whole wheat pizza dough on a floured surface

Whole Wheat Pizza Dough

Yes, you can make a decent—actually, spectacular—pizza dough with whole wheat flour that gives you all the yeasty, crusty, hand-stretched goodness you want and deserve. Here’s how.

  • Quick Glance
  • 10 M
  • 45 M
  • 0