A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.
- Quick Glance
- 15 M
- 1 H, 5 M
- 0
Jenny Latreille, Recipe Tester
A list of all the recipes Jenny Latreille has tested.
Growing up in Northern Ontario, Jenny was always curious about the food that wasn’t available in her small and insular hometown. As the city expanded, so did her desire to taste everything and learn all she could about cultures around the world. 40 something years later, Jenny has amassed an enormous, and sometimes unwieldy, collection of spices and recipes for making many of the regional cuisines she has discovered. This hunger for cultural knowledge also led to an education in literature and linguistics, with a Master’s Degree in Globalization and Culture.
While Jenny didn’t grow up in a family with many deep food-related traditions, she has spent the last 10 years slowly teasing the secrets of perfect pastry out of her mum. In her life outside of spice obsession, Jenny works as a silversmith and textile designer, working specifically with natural indigo and reclaimed materials. She lives in an indoor urban jungle with a pack of cats known as The Adorables.
Roast Chicken with Rosemary and Potatoes
The charm of this roast chicken lies in its simplicity and its potatoes, which are imbued with drippings and meltingly tender yet impossibly crisp at the edges.
- Quick Glance
- 30 M
- 2 H
- 0
Egg Shop Fried Chicken
For years, Egg Shop’s fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-frizzled fried chicken amazingness. And here’s how you can make it.
- 1 H, 15 M
- 1 D, 2 H
- 2
Peach Nectarine Cobbler
Sorta rustic, sorta refined, sorta irresistible. That’s what we’re hearing about this nuanced cobbler with its cakey biscuits and subtly cinnamon-inflected fruit filling.
- 40 M
- 1 H, 20 M
- 2
Fried Chicken and Biscuits
Classic fried chicken is reimagined with a shatteringly crisp, delicate crust that usurps the usual thick breading. Flaky, buttery biscuits are requisite. Honey and pickles strongly encouraged.
- Quick Glance
- 40 M
- 1 H, 20 M
- 0
Perfect French Fries
We’re not kidding about these being perfect French fries. We’re also not going to lie to you. Perfection takes time. We swear it’s worth the wait.
- 15 M
- 30 M
- 3
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.
- 30 M
- 1 D
- 10
Grilled Vegetable Skewers with Harissa-Marinated Halloumi
Intrigued? You should be. A couple of the niftiest cooking tricks we know are at play in these ridiculously easy grilled vegetable skewers with chile-doused oozy melty cheese.
- Quick Glance
- 30 M
- 30 M
- 0
Papo Secos ~ Portuguese Rolls
David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that’s also divine.
- 1 H
- 4 H
- 10
Bifanas ~ Portuguese Pork Sandwiches
In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it’s comfort food at its simplest.
- 25 M
- 2 H
- 6