Ruby Francis, Recipe Tester

A list of all the recipes Ruby Francis has tested.

Ruby Francis

Ruby Francis has always lived to eat, and so it was a natural progression that she would find herself in professional kitchens–how else can you get the best midday snacks?

After graduating from Cal Poly San Luis Obispo with a degree in Animal and Dairy Science and dabbling in cheesemaking in the PNW, she took off on a year-long trip to travel the world, work on organic farms, and taste as many new flavors as possible. For her formal training, she attended the incredible 12-Week Certificate Course at the Ballymaloe Cookery School in Ireland, where fresh from the cow softly whipped cream was a staple in almost every meal.

Since then she’s spent a summer making tortelloni in Italy, worked as a private chef in Hawaii, and returned home to San Francisco, where she currently works as a pastry cook. Despite working in kitchens all day, Ruby is still a devoted home cook and cookbook enthusiast. Joining the recipe testing team at Leite’s has given her endless inspiration along with a real appreciation for the beauty of a truly good recipe; all of which furthers her enthusiasm in pursuing recipe testing and development professionally. You can find her on Instagram at @rubyfrancis.

A wooden table, red and white napkins, with a gray plate with cubes of roasted squash, sprinkled with sea salt, thyme sprigs, and pine nuts.

Roasted Squash with Pine Nuts

A sweet and savory side dish that highlights the ever-lovely delicata squash. And pine nuts, those exotic, buttery, little flavor bombs.

Floral pasta bowl, filled with crab pasta, sprinkled with parsley and Parmesan. A cheese grater and larger bowl in the background.

Buttery Crab Pasta

Seafood pasta is always a little luxurious—even on Wednesday night, and even when the pasta in question is ready in half an hour.