Terri Rimmer, Recipe Tester

A list of all the recipes Terri Rimmer has tested.

Carrot crostata on a large black plate, with a white napkin and cutlery on a wood table.

Carrot Crostata

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

An eggplant timbale with one wedge cut from it on a white plate.

Eggplant Timbale

It may be a tad boring looking from the outside, but wait ’til you see what this eggplant timbale is filled with on the inside.

White dish of a sugar-dusted individual peach souffle; in the bottom are peach slices

Individual Peach Soufflés

Properly airy and messily delicious, these peach souffles are an elegant (yet easy) ending to any summer supper. Or heck, perhaps just have these for supper.

A white bowl of falafel with tahini sauce and pita in the background.

Falafel with Tahini Sauce

Accustomed to getting falafel takeout from your fave Middle Eastern food truck or restaurant? No more. You can make the best falafel you’ve ever experienced at home.

A round of red pepper cheesecake, topped with apricot jam and surrounded by crackers.

Red Pepper Cheesecake

This savory cheesecake is much, much more than just another cheese course. It’s a darn near soul-satiating beginning or ending to your next dinner party.

A glass filled with margarita granita, topped with a lime sprig and a spoon resting in the glass.

Margarita Granita

No mere cocktail and not just dessert, this margarita granita falls somewhere blissfully, intoxicatingly in between. Yet is still as satisfying as if you’d had both.

Roquefort and walnut shortbreads lined up on a white serving platter, with a glass of white wine in the background.

Roquefort and Walnut Shortbreads

These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.

Frozen Lemon Meringue Pie

Frozen Lemon Meringue Pie

This is a cool spin on the classic lemon pie. A sorbet-ice cream filling stands in for the usual custard and the whole pie gets popped in the freezer.