Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Ten of this year’s Academy Award nominees inspire some interesting and, occasionally, odd associations for dishes to star in your own Oscar party.
The creator of the red-hot toy of the ’60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.
Here are 13 melt-your-heart chocolate recipes–from waffles and brownies to cheesecake and chocolate-covered nougat. Call them Valentine’s Day artillery.
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.
During Super Bowl Sunday, you’ll have some serious competition from this six pack of recipes, guaranteed to seduce you from the TV.
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
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.
David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.
Beef chuck, Worcestershire, and water are all that’s needed to make this falling-apart-tender braised beef that’s fit for a blizzard–even when it refuses to snow.
When David’s book, The New Portuguese Table, went into a second printing, he realized he had a lot of thank-yous to make. Twenty thousand to be exact.
David sits down with David Guas, author of DamGoodSweet—a love letter to the Big Easy. Guas talks about New Orleans’ rich traditions, its unique culinary language, and the role the women in Guas’s life played in shaping his love of food.
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