David Leite

For this classic Cantonese recipe, shrimp and fermented black beans are served in a sauce spiked with garlic, ginger, and scallions. A kid-friendly recipe.

A classic Chinese Sichuan recipe, this stir-fry douses tender pork with a spicy brown sauce fragrant with ginger and garlic.

Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. In a playing grown-ups sorta way.

John T. Edge, Anne Mendelson, Betty Fussell, Molly O'Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.

Pizza, pizza. Here it's topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.

This cigar-shaped sweet, swaddled in pastry and filled with eggy custard, was first made in...convents?

Kataifi, spaghetti-like strands of pastry similar to phyllo dough, are wrapped around a savory cheese filling (sometime ham or bacon) and baked until golden.

Happy National French Toast Day! This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It's the best way to celebrate, we think.

Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.

Similar to Swedish meatballs, these Finnish balls are made with pork and are served in a sour cream sauce and are topped with tart preserves.

This potato salad captures the spirit of summer, with its fresh basil, just-picked tomatoes and corn and freshly dug red potatoes.

We're not kidding about these being perfect French fries. We're also not going to lie to you. Perfection takes time. We swear it's worth the wait.

A new map of the Portuguese DOC and wine regions has been issued by ViniPortugal. It makes understanding the intriguing wine regions of Portugal much easier.

We're bewitched, thanks to this aged cookie dough--yes, aged COOKIE DOUGH--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

These diminutive queques are flavored with a hint of citrus that's equally welcome at breakfast, tea, or any other hour of the day, quite frankly.

Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

Lamb racks have the perfect ratio of meat to fat to bone, giving them a delicious flavor. They're an easy. hassle-free way to make a meal special.

Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.