L. Mitchell, Recipe Tester

A list of all the recipes L. Mitchell has tested.

A woman holding a wooden tray with 3 breakfast burgers topped with eggs.

Breakfast Burger

Made with egg, bacon, Cheddar, and a brioche bun, this breakfast burger certainly sounds like breakfast to us, even in the middle of the afternoon.

Five jars of jam, two apricot and three strawberry rhubarb jam, with some wildflowers.

Strawberry Rhubarb Jam

This small-batch refrigerator jam from the famed Sarabeth’s Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

Seven dirt bombs on a wire rack over a baking sheet and a bowl of cinnamon sugar with one dirt bomb in it.

Dirt Bombs

These wonders of wonders are irresistible cakey donuts baked in muffin tins that are spiked with nutmeg and cardamom and rolled in melted butter and cinnamon sugar.

Two white plates of frisée with bacon and egg, croutons, and a dressing, glasses and fork and knife nearby

Frisée with Bacon and Egg

Take a cue from Paris bistros and make this a menu staple. Bitter greens. Classic vinaigrette. Homemade croutons. Crisped bacon. Hard-boiled eggs. Simple yet superbly satiating.

An Asian grilled flank steak, with several medium rare sliced cut from it, the outside crisscrossed with grill marks--on a plate

Asian Grilled Flank Steak

A cinch to make, this steak requires just a quick dunk in a marinade made from ingredients you already have on hand. Then it’s slapped on the grill. Dinner, anyone?

Several slices of maple sriracha bacon in a glass.

Maple Sriracha Bacon

Maple Sriracha bacon isn’t just the title of this simple recipe, it’s the ingredient list as well. Which means you probably already have everything you need on hand.

Bowl of green Spring pea puree topped with chopped mint on white marble

Spring Pea Puree

Alongside roast chicken. With spring lamb. Beneath fish. Smeared on a cracker. Set out with crudités. Twirled with pasta. This spring green knows no limits.

Braised pork loin with rosemary topped with a mustard-garlic sauce on a white plate on wood

Braised Pork Loin with Rosemary

Pork loin is always delicious. But pork loin is even better when it’s simmered in wine and aromatics. And did we mention how dang easy it is?!

Three orange madeleines in a medeline tin.

Orange Madeleines

Tender, buttery, and enhanced with a subtle citrus lilt. Just as Proust would have wanted. (No madeleine tin? No worries. They’re just as lovely when made in a mini-muffin pan.)