David Leite

This corn pie is overflowing with a buttery corn filling. Think corn on the cob but all encased in a flaky golden crust. Corn pie is great for Thanksgiving.

David Leite's first tomato harvest proves smaller than hoped for. The tomatoes are luscious and ripe, but few in number. A harvest or a tasty travesty.

The coconut flavor of this ice cream is accentuated by toasting the coconut to lend a grand flavor to a vanilla ice cream base.

These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.

An easy-peasy dinner of oven-roasted fish that's ready in less than an hour. Compound butter isn't just a fanciful addition—it bastes everything with incredible flavor.

These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.

The operative word in this turkey recipe is simple. Although that word doesn't convey how crisp-skinned, monstrously moist, sigh-inducingly tender, and really quite quick this turkey also is.

Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.

When you want the taste of cinnamon rolls but don’t have the time (or yeast!), enter these shortcut lovelies laced with spice and lavished with cream cheese icing.

Sounds a lot more compelling than "squid cooked over hot coals"! Or, in this case, cast iron skillets. Our recipe tester Sofia swears this is just like what they serve in her native Portugal.

These lovely crepes are filled with homemade dulce de leche and topped with chocolate-coffee sauce and ice cream.

These unconventional quesadillas are gooey with tangy goat cheese, salty tapanade, and earthy grilled radicchio. Equally impressive as an appetizer or solo supper.

For these Indian pan-grilled sea scallops, the scallops are marinated in turmeric then seared. The dish is finished with wilted spinach and ground peanuts.

Simple, classic Italian coffee fare. Nothing is quite as satisfying as a good cup of cappuccino first thing in the morning. And second thing. And third...

This frothy Greek frappe can be shaken together in just a couple minutes from coffee, sugar, and milk. No blender required.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

Brisket, short ribs, and chuck. When melded in just the right proportions, as here, they turn out the most luxe made-from-scratch burger we've ever experienced.

Part tart, part sweet, and part party-riffic, this summer quencher is ideal for backyard or front porch sipping. Bottoms up.

Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they're filled with meat, cheese, or salsa.