David Leite

A bittersweet something for when you want something that's impressive and sophisticated (and did we mention vegan and gluten-free?).

When we think of brittle, we tend to think of a wallflower-like candy. This snappy little number proves that we couldn't be more wrong.

Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn't bad, either.

A winter classic made with navy beans, a ham hock, and a handful of pantry ingredients that somehow meld together into a sum that's far, far superlative to its parts.

A hearty and healthy weeknight dinner solution that's made memorable with pancetta, sausage, AND bacon. And leftovers reheat magnificently.

Crisp, crunchy, cheesy crackers that are perhaps the most ingenious use ever for a pasta machine. Don't believe us? Try it.

There are lots of reasons to boycott McDonald's--from its food and work practices to ethics and bad commercials. But trafficking in counterfeit money?

Gala Apples. Walnuts. Parmesan. And mixed baby greens. It seems like a recipe for autumnal perfection, yes?

David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.

This rice pilaf with cherries and pistachios is a perfect side dish for poultry. The pistachios add a bit of crunch and the cherries add sweetness.

David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there's a story behind finding them.

Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.

David spends his days immersed in the Portuguese way of life, dining and working like a true Lisboeta in Rossio square in the heart of old Lisbon.

Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree--and you don't need to know its geneology to know this. One taste tells all.

"This was beyond the best carrot cake I have ever had." That's what we're hearing about this cake, which ingeniously relies on puréed, rather than grated, carrots.

Steak marinated in a soy-ginger sauce is grilled, and wrapped with lettuce and peppers, before being wholly devoured. They're about as cool and fresh as you can get.

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

A simple seared fish fillet with a tart citrus lilt, this recipe comes together with ease even on the craziest of weeknights.

Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.

Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?