Jenny Latreille, Recipe Tester

A list of all the recipes Jenny Latreille has tested.

Jenny Latreille

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.

Roasted potatoes with dill on a baking sheet.

Roasted Potatoes with Dill

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
A whole roast chicken with rosemary and potatoes on a wooden table with four plates and a tray of roasted plums beside it.

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
A piece of egg shop fried chicken on a white plate with a drizzle of honey on top and a fork beside it.

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)
  • 1 H, 15 M
  • 1 D, 2 H
  • 2
A round glass baking dish filled with peach nectarine cobbler and a spoon on the side.

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.

  • (1)
  • 40 M
  • 1 H, 20 M
  • 2
Three fried chicken and biscuits sandwiches on a baking sheet with a bowl of honey beside and drizzled around the sandwiches.

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
A metal bowl with handles filled with seasoned perfect French fries.

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.

  • (1)
  • 15 M
  • 30 M
  • 3
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
Several cooked papo-secos on a wire rack.

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.

  • (4)
  • 1 H
  • 4 H
  • 10
A bifana, a Portuguese pork sandwich on a white plate with a bottle of mustard in the background.

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.

  • (1)
  • 25 M
  • 2 H
  • 6