David Leite

Creamy, cheesy, and just like Grandma used to make. That's what we're talking about when it comes to these easy scalloped potatoes.

A classic middle Eastern mezze that's crisp phyllo on the outside, blissfully melty halloumi and feta on the inside with parsley for some semblance of healthiness. Easy to juggle with a glass of wine in hand.

"Just like something Grandma made." "A great way to have chicken leftovers." "WONDERFUL!" That's what folks are saying about this soup.

Rib eye steak. Salt. Pepper. Flame. And this technique. That's all it takes to create one of the most superlative suppers known to man.

From the Barefoot Contessa herself, these chocolate pecan scones are packed with plenty of bittersweet chocolate and pecan chunks and are, predictably, flaky and tender pastry perfection.

In the words of at least one person who’s made these light and fluffy griddle cakes, they're “hands-down the best pancakes I have ever made!”

Traditional Moroccan tagine reimagined by turning it into a slightly less hearty yet no less compelling salad.

David and The One outline their Valentine's Day menu and offer other suggestions for a perfectly romantic meal. (Arguments included.)

Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don't call them difficult to make. So much easier to make than you'd ever imagine.

An elegant and easy riff on steak au poivre that's made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.

A yearround charmer, this is sorta like Bundt cake gone to finishing school yet retains all the comforts of home. From the justifiably famous Red Truck Bakery in rural Virginia.

No ordinary chicken pot pie, this one seems to have gone to finishing school but without a lot of fuss. Just a couple of simple yet significant aspects done exceptionally well.

Traditional Portuguese rice pudding is cooked risotto-style with a lilt of citrus and the warmness of cinnamon. Easy as can be. With all the creamy richness you've come to expect from rice pudding.

Sofregit is the Catalan version of the classic sofrito that is the foundation of many, many authentic Spanish dishes. Here's how to make it.

Our latest definition of decadent comfort food. A David Leite original, this recipe melds layers of ham, potatoes, shallots, and gooey cheese in a rich cream sauce.

A taco extravaganza that's one part classic Mexican cooking, two parts slightly unconventional toppings, and all parts surprisingly simple to toss together.

Add this simple skillet mac and cheese, with its brilliant time-saving trick, to your dinner arsenal and you just might achieve superhero status with the kids.

Yet another failproof recipe from Deborah Madison that's hearty and healthy and satisfying beyond words.

Certain to please ALL the palates at your table. Vegan or otherwise.

Cook once. Eat twice. This baked pasta casserole cleverly relies on a big batch of tomato soup as its sauce. Leftover soup means you have lunches done for the rest of the week.