Lori Richards, Recipe Tester

A list of all the recipes Lori Richards has tested.

Coconut lime cookies drizzled with icing and garnished with lime zest on wax paper.

Coconut Lime Cookies

Think sugar cookie meets margarita. Or something like that. And just as difficult to stop at a single taste.

A light blue plate with a serving of rigatoni pasta covered with beef ragu, garnished with green herbs.

Pasta with Beef Ragu

If you love pasta, then nothing beats a rich and flavorful beef ragu that tastes like it took all day to make. Even better? When it comes together in 2 hours.

A wooden cutting board piled with quesadilla quarters, topped with sour cream, guacamole, and cilantro.

Cajun-Inspired Steak Quesadillas

Quesadillas are something that nearly everybody loves–crispy, melty, and filled with sweetly spiced steak. Don’t just take our word for it, eat some!

A tabletop with bowls of tomatoes with couscous, sliced cucumber, yogurt sauce, and lamb meatballs.

Lamb Meatballs with Yogurt Sauce

A handy recipe for delish little meatballs that are perfect for appetizers, snacks, or dinner. Spiced and dipped in yogurt–they’re perfect any time.

A bowl filled with sweet tea brined fried chicken with a bottle of Cholula hot sauce in the background and a plate of more fried chicken.

Sweet Tea Brined Fried Chicken

Crisp fried chicken and cool sweet tea. A combination of the South’s two fave things in which a 24-hour marinade subtly suffuses the chicken with the summeriness of tea and lemon.

A skillet filled with leftover meatloaf pasta sauce, with a pile of pasta on the side.

Leftover Meatloaf Pasta Sauce

Got meatloaf? Then you’ve also got the makings of a sumptuous pasta dish. Not really leftovers—more like a tomato-based glow-up.

A white bowl filled with beef stroganoff and rice and topped with microgreens on a wooden board with a knife beside it.

Beef Stroganoff

Some days, all you crave is a comforting bowl of nostalgia. And this beef Stroganoff fits the bill. It’s also full of flavor and comes together faster than you’d expect. You’re welcome.

A white plate topped with slices of fried plantains or ndizi kaanga and lemon wedges with a fork on the side.

Fried Plantains ~ Ndizi Kaanga

Like bananas foster. But better. Easier. And with a traditional Tanzanian lilt based on a recipe handed down by grandmothers, so you know it’s certain to be good.