Regina Hayden, Recipe Tester

Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.

• (4)
• 15 M
• 1 H, 30 M
• 11

Dead-ripe tomatoes, herbs, Cheddar cheese, and mayo in a flaky pastry crust. Sorta like a tomato sandwich but in a savory warm pie incarnation. You’re welcome.

• (3)
• 30 M
• 1 H
• 8

These bread pudding muffins are just bread pudding baked in muffin tins for creamy, custardy, crisp-topped results.

• (1)
• 15 M
• 5 H
• 4

Pan-roasting carrots until they’re a bit charred brings out their sweetness. These charred carrots are served with greens, garlic chips, and goat cheese.

• (1)
• 30 M
• 30 M
• 2

Shredded curried chicken is spooned into radicchio cups for a sweet-hot bite of chicken deliciousness. Serves these chicken cups as a party nibble.

• (2)
• 35 M
• 35 M
• 6

For this creamed succotash, use only fresh corn and on the cob and fresh lima beans. The succotash is best served the day it’s made for best flavor.

• Quick Glance
• 25 M
• 40 M
• 0

Dry-fried green beans are one of Sichuan’s most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor.

• Quick Glance
• 15 M
• 15 M
• 2