Essentially a slightly tipsy cheesecake, this bourbon-enhanced eggnog pie is something we’re classifying as “holiday desserts for parties where people like to party.”
Lydia Brimage, Recipe Tester
A list of all the recipes Lydia Brimage has tested.
Lydia first learned to cook when she went to university. After buying a wok from a Chinese supermarket, she learned to make stir-fries and then tomato sauces. She has collected many cookery books over the years and now tries to be very selective in which books she buys.
Lydia trained as a biochemist originally and eventually became so interested in food that she undertook formal qualifications in Professional Cookery, taking both chef qualifications in Kitchen and Larder and in Patisserie and Confectionery. She worked professionally as a chef for approximately ten years.
Recently she has taken a sit-down job and now enjoys using her cooking skills for herself and for friends. She has been a Leite’s Culinaria Recipe Tester since 2013 and has kept the recipes she has tested during that time with all her comments. Over the years it has required her to keep seeking out and trying new recipes, which she may not have found on her own. The process also forces her to find other new dishes to use up any leftover ingredients. She finds the process quite meditative and often loses herself in a single recipe for an hour or two. She wonders if sometime she will hand her curated recipes to someone and say there you go, that was my life in food.
Pumpkin-Cider Soup
This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.
Gnocchi Soup with Bacon and Cheese
Who can resist a comforting bowl of tender gnocchi in a creamy, cheesy broth that’s laden with crispy bacon and plenty of vegetables? Not us.
Coconut Tres Leches Cake
Coconut lovers rejoice! This inventive riff on tres leches cake is infused with coconut flavor, thanks to a combination of extract, coconut milk, and toasted coconut on top.
Celery Root Soup with Caramelized Apples
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.
Zucchini Gratin with Fresh Herbs and Goat Cheese
What’s not to love about zucchini that’s smothered in cream, herbs, and two kinds of cheese?
Frosted Cupcakes with Butterscotch Sauce
Your average frosted vanilla cupcake just went next-level with the addition of salted butterscotch filling. See for yourself.
Apricot Tart with Frangipane
Apricot tart with frangipane. Because stone fruit season is short. So is life.
Pan Seared Salmon with Sweet Tahini Sauce
This easy, elegant meal of crispy-skinned salmon, bathed in a rich, creamy honey and tahini sauce is going to be on repeat all year long.
Salted Brown Butter Chocolate Chunk Cookies
There are chocolate chunk cookies and then there are THESE chocolate chunk cookies. After experiencing the combination of dark chocolate, brown butter, and toasted milk powder, we’re never going back.
Traditional Italian Tiramisu
Layers of light and creamy mascarpone custard and boozy coffee-infused ladyfingers. It’s the reason why tiramisu never goes out of style.
Peanut Butter Ice Cream with Nutella Fudge
This incredible ice cream from tester Jennifer Jacobs has ribbons of Nutella swirled through peanut butter ice cream. Yes, it’s every bit as divine as it sounds.
Homemade Oatmeal Cream Pies
Who can resist fluffy vanilla buttercream frosting sandwiched between two chewy oatmeal cookies? Not us.
Pistachio-Lime Polenta Cake
This lime-infused polenta cake boasts a light texture and rich, buttery flavor. It’s perfect for teatime or dessert, but we won’t judge if you sneak a slice for breakfast.
Pineapple Upside-Down Cake
There’s a reason that this Southern cake is a classic. One bite of the pineapple, maraschino cherry, and pecan-topped dessert, and you’ll understand why.
Chocolate Pavlova with Raspberries
This easy dessert tops a crisp-chewy dark chocolate meringue with whipped Nutella cream and fresh berries. What’s not to love?
Prosciutto-Wrapped Chicken with Asparagus
With its prosciutto and luxurious Fontina combo, this is like an updated chicken cordon bleu. (And you get a great cheese pull, too!)
Baklava Granola
Like baklava, this baklava granola is filled with nuts, honey, cinnamon, and spices. Imagine, baklava for breakfast!
Dorie Greenspan’s Rugelach
These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.
Hot Turkey Sandwich
So crazily satisfying you may just find yourself making Thanksgiving dinner more than once a year.