After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to “Leite’s Cauliflower.” Hmmm…
- 35 M
- 1 H
- 4
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, and were prepared for hundreds of people. 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. Reino now lives in South Carolina with her Boston-born Irish-American husband and has two kitchen helpers of her own in the form of her daughters.
Homemade Larabars
We got nothing against the Larabars we’ve been noshing for years. Save for the crazy price tag. Here’s a less expensive, more customizable alternative.
- 15 M
- 50 M
- 185
Easy Eggs Florentine
A breakfast classic. And rightfully so. Tasting is understanding.
- Quick Glance
- 30 M
- 30 M
- 0
Christmas Eve Calamari
The much-ballyhooed Italian Christmas classic, Feast of the Seven Fishes, stars one fish in Domenica Marchetti’s home. Calamari. And it’s the centerpiece of her Christmas Eve dinner.
- Quick Glance
- 45 M
- 1 H, 45 M
- 3
Egg and Cheese Strata
Given that its overnight rest INSISTS you make this simple strata ahead of time, it sorta screams for a lazy Sunday or Christmas morning, don’t you think?
- 20 M
- 1 H
- 8
Batter-Fried Chicken
Proof that it doesn’t take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.
- 45 M
- 1 H, 30 M
- 115
Onion Thyme Tart
“Delicate.” “Flaky.” “Perfect.” “I could not stop eating it!” That’s what folks are saying about this hors d’oeuvre that’s a cinch to make—and devour.
- 20 M
- 1 H, 40 M
- 5
Candied Pecans
“Irresistible.” “The perfect combination of sweet, salt, spice, and crunch.” “We. Can. NOT. Stop. Eating. Them.” “Absolutely perfect.” That’s what we’re hearing about these candied pecans.
- 15 M
- 1 H, 15 M
- 22
Velvet Mashed Potatoes
No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.
- 15 M
- 35 M
- 10
Baked Spinach Mornay
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
- Quick Glance
- 25 M
- 1 H
- 2
Trisha Yearwood’s Chocolate Torte
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
- 1 H, 15 M
- 2 H
- 46
Carrot and Lentil Soup
“Beautiful.” “Filled with flavors.” “A tad spicy.” “Simple.” “Perfect!” That’s just a taste of what our testers are saying about this soup. Sort of makes you want some, doesn’t it?
- 20 M
- 40 M
- 5
Maple-Brined Pork Chops with Pear Chutney
The trickiest part of making this recipe? Not drifting into a reverie at the mere thought of these subtly sweet chops.
- 45 M
- 1 H, 15 M
- 12
Concord Grape Jam
Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. That smile certainly says it all.
- Quick Glance
- 45 M
- 1 H, 30 M
- 9