Leite's Culinaria

recipes

Spaghetti with Wild Garlic and Herbs

This dish, filled with wild garlic (a real flavor booster) and herbs, including basil mint, and parsley, adds up to a simple and elegant weeknight dinner.

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Hazelnut Espresso Cookies

Espresso powder gives these hazelnut drop cookies grown-up appeal. They’re ideal for afternoon coffee, a light dessert, or even, dare we say: breakfast?

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Cauliflower “Couscous” with Basil-Lemon Sauce

The cauliflower is finely chopped so it resembles couscous and better absorbs flavors. It’s then tossed is a light basil-lemon sauce with a hint of maple syrup.

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Warm Sourdough Bread Salad with Chicken and Pine Nuts

Bread salads are a traditional Italian way to use day-old bread. Adding cooked chicken and greens makes this a balanced meal.

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Lemon Drizzle Cake

This lemon cake, drizzled with a sugar-lemon topping, is a bit of sunshine all year long. Simple and easy to make, it’s a perfect weeknight dessert.

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writings

Four Minutes of Fame, Part II

David continues his saga of preparing for his appearance on The Today Show on March 22nd.

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Computers or Cookbooks in the Kitchen?

Renee Schettler Rossi and David Leite take opposite sides on the issue of cooking from cookbooks or a computer. Which offers you more while at the stove?

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Going Bananas for Beefsteak Stanley

Gary Allen dissects the classic dishes Salisbury Steak and Beeksteak Stanley and finds what may have been the 20th century’s original low-carb diet.

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