Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there’s always this deeply satiating tactic.
- Quick Glance
- 10 M
- 40 M
- 12
About Melissa Maedgen
Melissa Maedgen owes her passion for cooking and gardening to her parents. Like her mom and dad, she's fond of improvisational cooking with a focus on fresh produce from her garden or from local farmers. She enjoys cooking outdoors, sometimes in a particularly rustic manner—she once roasted a goat on a spit (actually just a piece of rebar) over a fire in a field in Texas. Maedgen was raised to be a DIYer, so she often makes her own tofu or beer. She's been following Leite's Culinaria since 2001, when she was studying Portuguese and developed an interest in Brazilian and Portuguese food. She became a tester in 2009 and loves that she gets to cook foods she might not otherwise make.
About Melissa Maedgen, Recipe Tester
A list of all the recipes Melissa Maedgen has tested.
Lamb Chops With Cilantro and Mint Sauce
These lamb chops have a nifty and lovely marinade that doubles as a finishing sauce. Works wonders at putting dinner on the table pronto.
- Quick Glance
- 10 M
- 30 M
- 9
Quick Dill Pickles
Quick dill pickles. And we do mean quick. Not just in terms of how soon they disappear but in terms of how long—or short—you have to wait before you can crunch your way to happiness.
- Quick Glance
- 30 M
- 1 D
- 6
Cherry Tomato Confit
This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here’s how to make it.
- Quick Glance
- 45 M
- 1 H, 15 M
- 2
Ribs with Spicy Bourbon Barbecue Sauce
How to make head-turning, crowd-pleasing ribs? Simple. Smoke ’em low and slow according to this straightforward and boozy recipe.
- Quick Glance
- 15 M
- 5 H
- 6
Black Bean Taquitos
So lovely you’re not even going to notice that they’re vegetarian. But your guests will appreciate that fact. And you’ll appreciate the taste.
- Quick Glance
- 20 M
- 40 M
- 2
Shaved Zucchini Salad
A jumble of raw shaved vegetables that comes together easily, tastes magnificent, and doesn’t even require you to turn on the stove. Sounds like a summer staple to us.
- Quick Glance
- 15 M
- 20 M
- 0
Pickled Watermelon Rind
Pickled watermelon rinds. They’re a Southern classic that are sweet and tangy and oh so enticing. Tasting is believing. Here’s how to make them.
- Quick Glance
- 1 H, 30 M
- 12 H
- 4
Black Sesame Ice Cream
Despite being vegan and dairy-free (it’s made with coconut milk), this black sesame ice cream is still exceptionally creamy and boasts a beguiling taste. You sorta gotta experience it for yourself.
- Quick Glance
- 40 M
- 4 H
- 2
Carrot Top Pesto
No more tossing those frilly green carrot tops in the trash. Here’s how you can turn those lovely green carrot tops into something to dress up the carrots they came with.
- Quick Glance
- 25 M
- 25 M
- 0
Apple Cider Vinaigrette
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
- Quick Glance
- 5 M
- 5 M
- 6
Fall-Off-the-Bone Baby Back Ribs
The secret to these knee-wobblingly tender little lovelies? Roast ’em low and slow and then toss ’em on the grill for a spell.
- Quick Glance
- 20 M
- 2 H, 45 M
- 16
Deep-Fried Tofu with Peanut Sauce
Distinctly Thai, this deep-fried tofu with peanut sauce is gonna make you think of tofu like you’ve never, ever thought of it before.
- Quick Glance
- 45 M
- 45 M
- 0
Tofu Adobo
If you’re not already familiar with the sorta-but-not-too-fiery sauce known as adobo, trust us, you’re going to want to slather it on everything. Even tofu.
- Quick Glance
- 1 H
- 4 H
- 0