David Leite

Dramatically amplify the flavor (and the reactions at the table) when you leave the shells on while cooking these shrimp. And then just surrender to the mess while devouring them.

An herbaceous steaming liquid lends a lovely lilt to this lobster while drawn butter brings it loads of lusciousness.

Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.

Dinner in just 10 minutes that's as tempting as it is healthy? You betcha.

A tisane is essentially an infusion of herbs, flowers, or leaves, much like herbal tea. Here, take a sip of soothing rosemary and sweet, sweet honey and tell us it's not like an instant spa treatment.

Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.

Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover's salad.

Reason number #456 to love summer? This luxuriously decadent yet relatively, marginally, healthful chocolate zucchini cake. Seriously.

Made with gin, cucumber, simple syrup, and lime, this is simply a slight riff on a classic cocktail with a twist...or rather, a slice.

Tired of steamed green beans? One taste of this salad and you'll understand why folks who try it for the first time are making it again and again and again that very same week.

When life hands you an abundance of herbal loveliness, pull out your ice cube tray, add some olive oil, and save that loveliness for another day.

Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This foolproof recipe may change that.

Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new.

The unofficial Spanish summer sipper, tinto de verano is just as much a classic as sangria. But this one the Spanish keep all to themselves. One sip and you'll understand why.

For when you're craving the real deal but you're not at a taco stand in Mexico, maybe you need to take things into your own hands.

Does it get any better (or more like you're vacationing south of the border) than grilled corn slathered with lime mayo, cheese, cilantro, and hot sauce? Nah.

With flavors like these, you have to wonder why the Portuguese ever left home during the Age of Discovery.

A touch of maple syrup infuses traditional coleslaw with a unique, unexpected sweetness. Try this slaw with pulled pork sandwiches, burgers, or barbecue.

This homey chocolate bread pudding transcends its arguably homey origins of brioche, milk, cream, sugar, eggs, and bittersweet chocolate.

Portuguese tater tots. That's how we think of this mashup of potatoes, chouriço, and onion that's deep-fried until crisp and golden on the outside and impossibly airy yet rich on the inside.