This pandowdy is bulging with ginger-scented pears and raspberries. The buttery pandowdy crust is a nice foil to the pear-raspberry filling. Make ahead.
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.