Latest Video: How to Make Batter-Fried Chicken
We’re talking an unbelievably crunchy, perfectly spiced crust that gives way to the juiciest, most tender chicken imaginable. It’s so good, it might just put the Colonel out of business.
In this video, I’ll walk you through the simple secrets to achieving that perfect, shatteringly crisp crust every single time. From a quick brine that guarantees moist meat to a no-fail batter, kids, this is the real deal.
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Call Me Sugar Daddy
A chorus of pretty young things flit through my days, demand endless indulgences, and take me for all I’m worth. And I couldn’t be happier.
Hey, I’m David Leite
I’m a three-time James Beard Award-winning food writer, cookbook author, memoirist, podcast host, and publisher. I created this site in 1999 to help you find simple, quick, and wicked flavorful recipes. For the past 24 years, I’ve been cooking, teaching, and writing about all types of food, including those from my Portuguese heritage. Let’s eat! Vamos comer!
Well, bakers, I finally did it. I improved on my pastel de nata recipe. I took me the better part of a year, but I crafted a recipe that 1.) is way easier to make (none of that endless rolling), 2.) has a creamer, foolproof custard that doesn’t curdle, 3.) sports more frilly, crispy layers, and 4.) can be frozen and enjoyed whenever your heart desires.
Get the replay of the 3-hour class, equipment list, shopping list, and recipe.
For just $40.00
Portuguese Recipes
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