Banal or bold? David and Renee are on opposite sides of the fence when it comes to the ubiquitous paprika. Where do you stand when it comes to this rusty red spice?
David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.
David reminisces about his late friend Deborah Murphy, who brought so much love, joy, and good food to her annual July Fourth party.
This Carolina ‘cue ‘wich draws on pork that’s quite literally falling apart tender, teased into tantalizingly tender shreds, and mopped with a vinegary sauce.
After taking the iPad for a spin in the kitchen testing recipes, David isn’t only smitten, but convinced the it could change cookbook publishing forever.
We’re over the moon for these skinny little frites. They’re actually not fries per se, but baked shards of potato-y goodness that’ll nonethless ease your craving, each and every time.
David Leite was unexpectedly delighted when someone—a virtual stranger—cooked a meal for him from his book, making him judge, jury, and guest of honor.
Spicy. Sweet. Tangy. Irresistible. Even healthful. Just what we want in something that’s hot off the grill and destined for dinner.
Pasta made by hand according to tradition is unspeakably more supple and gratifying than store-bought. It’s also way more vibrant.
The asparagus in this salad is sublimely sweet and is balanced nicely by the saltiness of the pecorino cheese and tart zinginess of the dressing.
A riff on that old standby of a bunch of radishes, a crock of butter, and a pinch of salt, this nifty little number comes together easily and impressively.
Nova Scotia is a hotbed of mussels. After visiting a local shellfish farm, David and The One dined on the just-harvested bivalves, swimming in an herby broth.
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