David Leite

Yes, bourbon-inflected fried chicken. It’s in the brine. And oh, baby, are you gonna wish you’d been doing this all your life.

Cookbook author Grace Young explains the current state of NYC's Chinatown and what you can do to help this disappearing part of history.

Toni Tipton-Martin's meatballs take a bath in homemade BBQ sauce that boasts an incredible sweet heat and a complexity that you'd never believe happens with so little effort.

All the iconic ingredients of Portugal—shellfish, cod, sausage, onion, garlic, and tomatoes—collide in this delicious stew.

Shatteringly crisp skin. Tender, juicy meat. And pan juices you're gonna wanna sop up or soak up rather than let a drop go to waste.

It's beginning to look a lot like pumpkin spice season! Behold imaginative incarnations to satiate your each and every craving.

When summer flaunts her finest late-summer feast, there's very little that needs be done by way of embellishment. Just a little easy extravagance.

Fried chicken as you've never, ever experienced. Waffle-battered thighs are fried until crisp and doused with a spiked syrup that boasts a sweet heat.

We dubbed these lovelies "stealthy healthy" cuz they're creamy, satiating, unadulterated loveliness would never lead you to believe they're actually healthy.

The ubiquitous county fair food, corn dogs, played a critical—some may say divine—role in keeping David alive during a sojourn in Dallas.

A simple trick that accentuates the sweetness inherent in late-summer stone fruit. And then amplifies it even more with honey and pepper.

Simple works. That's the lesson behind this subtle, delicate classic encountered on menus throughout Manhattan. And so easy to make at home.

A streusel-sprinkled coffee cake that lives up to its namesake ingredient thanks to an espresso-laced ribbon through the cake. This cakey brilliance is brought to you by Edd Kimber.

Blissfully simple. Outrightly old-fashioned. Sigh-inducingly cooling. Even righteously healthy. Say hello to your latest summer obsession.

Caramelized sugar, pungent fish sauce, and tangy lime create an experience that’s sublimely sticky and perfectly charred from the grill. Napkins, please.

Learn the beguiling charms of frozen rosé from Jess Patterson, whose beachside shack on Sullivan Island has folks lined up clamoring for it.

The eminently trendy, magnificently slushy cocktail doesn't have to cost $15 a pour. Here's how to make frosé at home.

Renee and David each explain what makes for a satisfyingly written recipe, whether it plays lyrically or is sheer plain-spoken practicality.

In the oven or on the grill. Fried or healthy. We've got a pork chop recipe for you, dear reader. Now stop reading and start deciding which one you're gonna try first.

David indulges his inner Green Acres inclinations and shares his secrets to knowing when an heirloom tomato is destined for greatness in your kitchen.