Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff. Here’s how to make it at home.
The Frankenstein of cookies—one part oatmeal, one part peanut butter, one part chocolate chunk, and irresistible through and through.
Welcome to the world according to me, David Leite (my last name, quite coincidentally, rhymes with "eat" in English, "ate" in Portuguese). Nothing frustrates me more than recipes that disappoint, so rest assured, you'll find only tried-and-true, trustworthy recipes here. Each recipe we offer has been made time and again by our team of recipe testers--home cooks.
You'll also find a different kind of sustenance on Leite's Culinaria--essays, musings, and interviews from writers both Pulitzer prize-winning and previously unpublished. These writers have one thing in common: Their lives are shaped by food. So eat, drink, read, and don't forget to leave a comment. And the rest of the story...