Corn dogs, that ubiquitous county fair food, played a crucial, almost divine role, in keeping David alive during a detour in Dallas. Recipe included.
Love food is food you cook for the one you love. Not just lobster and Champagne. The day-to-day stuff, too. As David finds, after 17 years with The One, they’ve still got it.
Nova Scotia is a hotbed of mussels. After visiting a local shellfish farm, David and The One dined on the just-harvested bivalves, swimming in an herby broth.
Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.
David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.
Beef chuck, Worcestershire, and water are all that’s needed to make this falling-apart-tender braised beef that’s fit for a blizzard–even when it refuses to snow.
Chefs and home cooks agree: celery root is an ugly–but tasty–vegetable. David discovers some of the many uses for the Ugly Betty of the produce world.
David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato-bacon pizza.
After a disastrous roasted goose experience, it took David more than a decade to muster the courage to learn proper fowl cookery. And boy, did he ever…
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