Mary Joan L., Recipe Tester

A list of all the recipes Mary Joan L. has tested.

A plate topped with a serving of chorizo eggs benedict - chorizo hollandaise, garlicky spinach, and poached egg on toast.

Chorizo Eggs Benedict

Chorizo eggs Benedict. It’s essentially eggs and Hollandaise and chorizo and it tastes like a superlative Spanish homage to a breakfast classic.

A person holding a platter of fried pork dumplings and bowl of dipping sauce.

Fried Pork Dumplings

Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don’t call them difficult to make. So much easier to make than you’d ever imagine.

An oval casserole dish of acquacotta - eggs poached in a tomato and onion sauce -- with a piece of bread, plate, and utensils on the side.

Acquacotta

Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that’s essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.

A stone bowl of mint pesto with a knife on top on a metal sheet pan

Mint Pesto

A novel take on the classic. Mint leaves, Parmesan, lemon, garlic, and peanuts (yes, peanuts), are blitzed in a food processor. It’s great on lamb, chicken, salmon, and pasta.

A glass bowl filled with Sriracha mayonnaise and a typed label underneath.

Sriracha Mayonnaise

A simple dipping sauce, sandwich spread, and all around awesome something to slather, dunk, or otherwise devour with anything and everything.

A woman holding a small batch of Rice Krispies treats for two on a piece of wax paper.

Rice Krispies Treats for Two

The perfect solution when you need a last-moment sweet something or crave a little something sweet but don’t want an entire pan sitting around to tempt you.

Two loaves of artisan bread and a jar of Campari citrus marmalade, with a slice of bread smeared with the marmalade on a wooden cutting board.

Campari Citrus Marmalade

A little sweeter (and a lot more vibrant) than traditional English marmalade thanks to the notable presence and complexity of the classic Italian apéritif. Here’s how to make it.

Three eggnog ice pops with wooden popsicle sticks.

Eggnog Ice Pops

Don’t pour that last bit of eggnog down the drain! Here’s the ultimate use for it.

A canning jar filled with pickled wild mushrooms and a sprig of thyme.

Pickled Wild Mushrooms

So easy to toss together. So understated yet sophisticated. So wise in capturing and preserving something during its season.