Leite's Culinaria

recipes

Bagels

Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.

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Fried Brussels Sprouts with Walnuts and Capers

These fried Brussels are served with walnuts, capers, and a sharp red wine vinaigrette. Deep-frying Brussels sprouts give them a unique flavor and texture.

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Coal Miner’s Fodder: Spaghetti alla Carbonara

Spaghetti carbonara is hot pasta tossed with eggs, cheese, bacon and pepper forming a creamy carbonara sauce and coats the spaghetti. Great recipe.

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Spicy Tomato and Blue Cheese Soup

This spicy tomato soup gets its heat from Asian sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

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Vinegar-Glossed Chicken

When the vinegar is added to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeating the chicken with a sweet/sour flavor.

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writings

Chipping and Dipping for the Super Bowl

There’s never been a better Super Bowl duo than chips and dip. Find out just how they came to be paired up and discover a seven-minute homemade chip wonder.

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Super Bowl Seductresses

During Super Bowl Sunday, you’ll have some serious competition from this six pack of recipes, guaranteed to seduce you from the TV.

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Spanish Salt Cod Fritters

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

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