Jack V., Recipe Tester

A list of all the recipes Jack V. has tested.

A large white plate on a white background, filled with halved, browned zucchini, sprinkled with mint.

Pan-Fried Zucchini With Mint

We know that you, like us, have piles and piles of zukes. Lush spices and a quick spell in the skillet make quick work of those gorg gourds.

A bowl of bright green cilantro chutney on a blood wooden table with a flower napkin and cilantro leaves.

Cilantro Peanut Chutney

A bright and herby chutney, that’s packed with garlic and lime. And it has peanuts, an unexpected ingredient that adds just a little touch of umami that won’t go unnoticed.

Four small jars of blueberry jam, one is half gone with a spoon in it.

Small Batch Blueberry Jam

Sometimes, you just want to make a few little jars of preserves without all the fuss of a day-long canning ordeal. We hear that—here’s the perfect place to start.

A bowl of tabbouleh with a wooden spoon resting inside.

Easy Tabbouleh

Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.

Five ears of grilled corn on the cob in their husks, sprinkled with cilantro.

Grilled Corn on the Cob

No summer barbecue is complete without grilled fresh sweet corn. But here it’s dressed up with a cilantro pesto and a squeeze of fresh lime juice.

Two bowls of eggplant soup with lamb, garnished with slivered almonds.

Eggplant Soup With Lamb

Warming spices in this eggplant, lamb, and tomato soup add layers of flavor and complexity that make it taste like it takes all day—it doesn’t.

Two patties of Goan-style chourico being cooking in a metal skillet.

Goan-Style Chouriço

If you’ve not experienced this Indian-style blend of fatty pork with chiles and spices, you’re about to be stunned by its taste and versatility.

A person squeezing a lime over a bowl of chourico potato salad on a wooden cutting board.

Chouriço Potato Salad

Like no other potato salad you’ve ever eaten. Not even in the same league. Created by Nik Sharma, who knows a thing or two about flavor.