Join us as Leite’s Culinaria turns twelve. And while you’re here, drop us a line as to what you enjoy most about LC.
Today is National Popcorn Day. And, as Renee shows us, the ubiquitous kernel has a way of–dare we say it?–popping up at important life events.
Sunchokes, alias Jerusalem artichokes, stumped our intrepid Greenmarket Girl, Renee, until she consulted the Sunchoke Deity, Jonathan Gold.
Elvis food–all the dishes, like his quirky peanut butter-banana-bacon sandwich–has inspired generations of cooks. What’s your Elvis-ish treat?
Hangover cures are on everyone’s mind the day after celebrations, like New Year’s Eve. Discover hangover cures and myths from around the world.
New Year’s Eve drinks set the tone for the night, so kick off your next 365 of them with one of these sophisticated Cary Grant-Deborah Kerr libations.
These 12 quick recipes will make getting through the Christmas holiday a lot easier. Consider them our gift to you. Merry, merry!
For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.
Flying Pigs Farm’s leaf lard is just one of the farm’s superb pork products made from free-roaming and foraging heritage pigs.
Wooed by rainbow chard, the vegetable world’s most dandy member, our greenmarket girl, Renee, shares suggestions for cool-weather cooking.
Late-season corn, that last vestige of summer, can be, shall we say, starchy. Renee, our ever-intrepid Greenmarket Girl, offers up ways to coax the sweetness out of every kernel.
When making lobster rolls, do you opt for mayonnaise or butter? Our fearless food contrarians, David and Renee, battle it out. Which dressing will reign supreme?
A sweltering summer kitchen doesn’t stop our fearless Renee. She simply piles her greenmarket finds on the cutting board, chops, drizzles, salts, and eats.
The classic I Hate to Cook Book turns 50, and a line up of writers, take-out lovers, novelists, and bloggers express their vitriol of kitchenly duties.
Ah, gelato. The same ingredients as ice cream but, oh, how much richer, creamier, and just plain insanely satiating it is. Pick your favorite gelato flavor here.
Renee, a sucker for a greenmarket’s stone fruits, found clever ways of dealing with the age-old problem: What do you do with underripe ones—especially peaches?
Once again on opposite sides of an issue, Renee and David sound off on what makes for a successfully written recipe: artful language or practicality?
Renee writes about the allure of fleurs and her undying passion for nasturtiums, one of the greenmarket’s most colorful edible flowers.