Meaty shrimp stud this creamy, oozing risotto. The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the risotto.

Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France’s classic beef stew, called a daube.

David chats with Lisa Schroeder, the juggernaut behind Mother’s Bistro & Bar and Mama Mia Trattoria, both in Portland, about her new book, Mother’s Best.

Can’t face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won’t knock you into a tryptophan stupor.

Chefs and home cooks agree: celery root is an ugly–but tasty–vegetable. David Leite discovers some of the many uses for the Ugly Betty of the produce world.

Confused about fresh turkey, frozen turkey, kosher turkey, organic turkey, free-range turkey, and basted turkey? This turkey guide explains it all for you.

In this video, you’ll learn how to brine a Thanksgiving turkey.

In this video, you’ll learn how to stuff a Thanksgiving turkey.

In this video, you’ll learn how to make Thanksgiving turkey gravy from pan drippings.

In this video you’ll learn how to make gravy for a brined Thanksgiving turkey. The secret: fried mushrooms.

In this video, learn how to tell when the Thanksgiving turkey is done.

In this video, learn how to carve a Thanksgiving turkey.

David Leite shows his true colors as a card-carrying member of the potato-loving freak party. His latest obsession: potato-bacon pizza.

For this potato-bacon pizza, creamy yellow potatoes are laid on fresh mozzarella. Bacon, and fresh Parmesan cheese, are scattered on top of the pizza.

The ads for the 2009 Sydney International Food Festival–flags made of indigenous ingredients–has David Leite almost nostalgic for his Mad Men days.

David Leite interviews Giuliano Hazan, author of Thirty Minute Pasta. In this interview Giuliano offers an excellent tip for cleaning and cutting leeks.

David Leite interviews Jennifer McLagan, author of Fat: An Appreciation of a Misunderstood Ingredient with Recipes. McLagan talks about the benefits of fat.

These wafer-thin sweet lemon and black olive cookies are loaded with lemon and olive flavors. A great pantry cookie: lemon and olives are always on hand.

The book is finally out, and readers, Portuguese aficionados, and cooks have been asking whether they can get an autographed copy. Considering you’re scattered all over the United States, it’d be impossible to put together a book tour large and comprehensive enough to get to everyone! Instead, I’m offering signed copies through Leite’s Culinaria. Simply [...]

Nothing’s finer than getting a book published. Nothing’s worse than the day it comes out. David Leite documents the highs and woes of publishing.