Readers' Favorite Recipes | Leite's Culinaria

Portuguese Almond Torte | Bolo de Amêndoa

Feb 10, 2009 by David Leite

Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.

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30 M
1 H, 15 M
24

Carrot Crostata

Dec 13, 2008 by Domenica Marchetti

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

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55 M
2 H, 25 M
4

Barefoot Contessa Company Pot Roast

May 05, 2008 by Ina Garten

For Ina Garten’s pot roast, the chunky vegetables in the pot are pureed, creating a thick sauce for the roast and for dunking hot, crisp homemade bread.

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23

Rustic Lentil Soup

Apr 17, 2008 by Michael Ronis

Rustic lentil soup is a hearty, warm remedy for cold winter nights. Make this soup with or without the pancetta, sausage, and bacon for an evening dinner.

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10

Apple, Parmesan, and Mixed Green Salad with Mustard Vinaigrette

Jan 14, 2008 by Gena Knox

The combination of apples, Parmesan, and walnuts makes for a light and delectable green salad. Splurge on the best Gala apples and Parmesan you can find.

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8

Soft Caramels

Oct 30, 2007 by Jacques Pepin

Soft, creamy, easy-peasy, foolproof caramels wrapped in wax paper for gift-giving are certain to earn you heaps of loot from grateful giftees.

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45 M
1 H
12

Shepherd’s Pie with Caramelized Onions and Cheddar Smash

Oct 21, 2007 by Melissa Pasanen

Ground lamb, carrots, and caramelized onions are the heart of this pie. On top are chunky mashed potatoes topped with shredded extra-sharp Cheddar cheese.

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2

Tomato Pie

Aug 19, 2007 by Roy Finamore

Need a new tomato fix? Here it is. Dead-ripe tomatoes, herbs, Cheddar cheese, and mayo in a flaky pastry crust. You’re welcome.

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30 M
1 H
10

Cornelia Walker Bailey’s Pear Bread

Jun 10, 2007 by Nancie McDermott

Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.

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15 M
1 H, 30 M
10

Brown Sugar Pound Cake

May 31, 2007 by Nancie McDermott

A dense, sweet, rich, buttery pound cake becomes even more indulgent, if you dare, with a heavy-handed drizzle of caramel glaze.

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30 M
1 H, 40 M
5

Spinach and Bacon Salad with Caesar Dressing

Mar 03, 2007 by Laurent Tourondel

A riff on the classic Caesar Salad, this salad calls for spinach, radicchio, and bacon. Croutons seasoned with cheese and garlic add crunch and flavor.

Yellow Pea and Coconut Milk Soup

Aug 22, 2006 by Deborah Madison

With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.

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30 M
1 H, 45 M
12

Classic Apple Pie

Dec 31, 2005 by The Editors at America's Test Kitchen

The secret to this classic? It could be the coming together of two types of apples, one tart and one sweet. But then again, that uber buttery crust ain’t bad, either.

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30 M
2 H
11

Paella

Oct 07, 2005 by The Editors of Cook's Illustrated

Paella, the classic Spanish dish, is given the full treatment here. You don’t need a paella pan to make this paella recipe, either. A Dutch oven will do.

German Chocolate Cake

Oct 01, 2005 by The Editors of Cook's Illustrated

A dark, bittersweet chocolate cake is layered with a caramel-y filling of coconut and chopped pecans and stacked tall for a dessert to impress guests.

Quick Glance
1 H
1 H, 30 M
20

Pork Loin in the Style of Porchetta

Jul 05, 2005 by Mario Batali

For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.

Orange Cupcakes with Orange Cream Cheese Frosting

Jun 23, 2005 by Judith Jones

Cupcakes aren’t just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting.