Sofia Reino, Recipe Tester

A list of all the recipes Sofia Reino has tested.

Sofia Reino grew up in many kitchens. Her parents were diplomats, so her life was one of a gypsy, moving from one country to another and one cuisine to the next. Her passion for food began while she lived in Norway. At age nine, she’d run downstairs to the kitchen as soon as she finished her homework to help her mother and the cook prepare a variety of meals. The dishes were mostly Portuguese but with an international twist. She spent each summer in Portugal, where again she enjoyed countless hours in the kitchen, this time with her avó (grandmother) and the kitchen helpers. After living for more than 18 years in the US, she moved back to her home country, Portugal, where she has an organic farm in Sintra.

Momofuku fried chicken pieces on a piece of brown paper, covered with Octo Vin, with chopsticks piled beside.

Momofuku’s Fried Chicken

This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.

A wooden table with a pink gingham bag with 7 brown sugar cookies in it and a label.

Brown Sugar Cookies

These beauties aren’t unlike classic sugar cookies in terms of ease and appeal. They’re just a little richer and a lot less expected.

A blue platter filled with rabbit confit, garnished with twigs of rosemary and lemon halves.

Rabbit Confit

Rabbit confit is so delicious, so falling-off-the-bone tender, you’ll wonder why you don’t eat it more often. Made even better with loads of spices, it’s rather elegant, too.

A deep roasting pan filled with roast chicken and vegetables

Moroccan-Spiced Roast Chicken

What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here’s one of our fuss-free favorites.

A wooden table with a white plate with parchment paper and Jim Lahey's white pizza, with a stack of glasses in the background.

Jim Lahey’s White Pizza

A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.

A stainless steel pot, filled with steaming, bubbling easy béchamel sauce with a large spoon and a whisk.

Easy Béchamel Sauce

Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?

A yellow Le Creuset pot with Nach Waxman's sliced beef brisket inside

Nach Waxman’s Beef Brisket

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here’s how to replicate this performance at home.