Kim Graham, Recipe Tester

A list of all the recipes Kim Graham has tested.

Five irregular shaped cheddar biscuits with golden edges, on a wooden cutting board.

Cheddar Biscuits

“Lovely.” “Perfectly light, fluffy, and irresistibly good.” “Easy peasy!” “Wow. Just wow.” That’s what folks are saying about these biscuits.

A frozen tub of plum sorbet, with a scoop of sorbet and some sugar cookies lying beside it.

Plum Sorbet

This plum sorbet is going to change your late-summer fruit strategy. And you don’t even need an ice cream maker. Now that’s easy and elegant.

A small glass jar filled with sandwich pickles, rosemary, and thyme.

Sandwich Pickles

Admit it, you’ve probably been eating the same tired, jarred sandwich pickles for as long as you’ve been eating sandwiches. No more.

A metal platter holding five grilled portobello mushrooms, topped with garlic rosemary butter.

Grilled Portobello Mushrooms

Juicy and umami-rich, we might even dare say these super savory mushrooms are meaty in texture. They made a terrific side or even sub in for a burger patty.

Four of Ina Garten's waffle iron hash browns in a waffle iron with the lid open.

Ina Garten’s Waffle Iron Hash Browns

Drag out your waffle iron and reacquaint yourself with it—then devour some of the most delectable hash browns you’ve ever had. Get ready for a diner-worthy dinner at home.

Ten spears of asparagus seasoned with salt and pepper and arranged in a row on a baking sheet.

Roasted Asparagus

Think a recipe for roast asparagus isn’t necessary? We thought so, too…until we tried this. Lovely spears time after time. Not at all mushy. And never tough.

A sliced loaf of pain au fromage on a white linen cloth with a serrated knife resting beside the bread.

Pain au Fromage

A remarkable rustic loaf that’s cheese inflected and crusty yet tender and contains a little whole wheat flour (so it’s healthy!). Your sandwiches are gonna thank you.

A bowl of homemade yellow mustard next to a wooden spoon filled with mustard seeds.

Homemade Yellow Mustard

Why make your own mustard? Because you can. And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.

A white pot filled with rustic lentil soup, and a metal ladle scooping out a portion.

Rustic Lentil Soup

A hearty and healthy weeknight dinner solution that’s made memorable with pancetta, sausage, AND bacon. And leftovers reheat magnificently.