Leite's Culinaria: A Food Blog of Recipes, Food Writing, and Cooking
A sesame-seeded bun, a beguilingly spiced burger, and chunky potato wedges with mayo for dipping and dousing. Napkins, please.
What could be as enticing as some sweet tartness burbling beneath crumbly sweet goodness? Our thoughts exactly.
Sweet as nectar. That’s what we think of this Southern classic, a charming stack of pineapple, coconut, bananas, and pecans aplenty.
Our (fully clothed) cooking columnists handily answer your questions pertaining to weepy mayo salads, shared steak etiquette, and shrinking pie crusts.
Kathleen Flinn, author of “The Kitchen Counter Cooking School,” chats about her journey from a Le Cordon Bleu graduate to a teacher in Seattle home kitchens.
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.
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.
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.
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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