Leite's Culinaria: A Food Blog of Recipes, Food Writing, and Cooking
This hardly decorous dessert is likely to make a colossal mess that will haunt your kitchen for weeks. But tell us it isn’t worth it.
No matter what its title, this little life-changer of a recipe isn’t quite Mommom’s, er, your grandma’s banana bread. It’s better.
Yes, we know, you already understand how to melt chocolate. Or think you do. Here, an extra technique or two. Just in case.
After devoting decades to (unsuccessfully) replicating her grandmother’s chocolate-chip cookies, Kimberley Lovato discovers that she’s more like her grandma than she’d imagined.
Need a savvy, sophisticated, make-ahead, eat-your-veggies strategy that works for kids and adults? Look no further for a side that does all that with flair.
Trust us. When there’s an obscenely buttery, flakey, made-from-scratch croissant before you, you’ll be glad you didn’t run out to the corner bakery.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
In Paris, everything looks like dessert. Or so sees Susan Hochbaum, who finds her muse in sweet sculptures of butter, cream, and sugar at every turn.
Ice pops have a way of making everything better. Always have. And even though today’s creations bear little resemblance to those of yore, it’s all good.
Say hello to the real McCoy. None of those awful clams strips stand-ins here. Just whole-belly Ipswich clams lightly coated and deeply fried.
In this podcast, David chats with food writer and cookbook author Amanda Hesser about her The Essential New York Times Cookbook.
In this podcast, David chats with Lucinda Scala Quinn, food editor and author of the cookbook, Mad Hungry: Feeding Men and Boys.
Turkey sausage infused with Italian seasonings makes this chili flavorful. Onions, red bell peppers, a can of tomatoes, and beans make it fast.
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.
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