David Leite

Cloudy with a chance of sprinkles. That's our forecast for anyone who wishes to recreate the sugar cookies of their childhood.

Oysters. Mignonette. Friends. Champagne. And these shucking instructions. That's all you need for the best oyster experience ever.

Who knew the famous young detective baked blondies?! But not just any blondies. These blondies. The best blondies. Full of butterscotch goodness.

Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.

"Simple." "Sloppy and delicious." "No-fuss." 'WOW!" That's what folks are saying about this easy peasy, hands-off pulled pork.

Despite this recipe having a cheater-like approach with a surprisingly short ingredient list and no waiting all day for it to be done, it tastes remarkably like the real deal. Swear.

Sweetly salty. Crunchy tender. Unexpectedly familiar. Simply complex. We confess, we're dumbstruck by these little contradictory lovelies.

David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.

Soft. Supple. Ever so slightly smoky. And frugal thanks to grandma's trick of saving the fat from breakfast bacon. One taste and you'll understand our obsession.

David surprises himself and all of us by trying something that's actually healthful—quinoa. His response surprised us all even more.

This tactful treatise is David Leite's attempt to school the rest of us on the right way to communicate with a fat person.

This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You're welcome.

This Campari Fizz aperitif juxtaposes the herby, bitter taste of Campari with the sweetness of sparkling wine to stunning effect.

Crisp on the outside, tender on the inside, and pretty damn indulgent with gooey Cheddar through and through.

Who could possibly say no when offered one of these homemade and inebriating edibles? Certainly not us.

David explains how you--yes, you—can come to understand the breadth, importance, and uniqueness of your life.

A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.

Seared steak. Caramelized onions. Warm ciabatta. Sounds like something we're not going to want to share. (And yes, this works perfectly with that leftover steak you have in the fridge.)

At last, after literally years of searching, we have the perfect DIY natural food coloring recipe. No preservatives. No artificial coloring. No monumental price tag.

Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.