Thursday, March 18, 2010

Turkey and White Bean Chili

Turkey and White Bean Chili

March 6, 2010 Leave a Comment posted by David Leite  
Filed under weeknight winners™

Turkey sausage infused with Italian seasonings makes this chili flavorful. Onions and red bell pepper and a can of tomatoes and beans make it fast.

Coal Miner’s Fodder: Spaghetti alla Carbonara

Coal Miner’s Fodder: Spaghetti alla Carbonara

January 22, 2010 13 Comments posted by David Leite  
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Spaghetti carbonara is hot pasta tossed with eggs, cheese, bacon and pepper forming a creamy carbonara sauce and coats the spaghetti. Great recipe.

Blizzard Beef

Blizzard Beef

December 26, 2009 9 Comments posted by David Leite  
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Beef chuck, Worcestershire sauce, and water are all that’s needed to make savory, falling-apart braised beef fit for a blizzard–even when it refuses to snow.

Portuguese Orange-Olive Oil Cake

Portuguese Orange-Olive Oil Cake

November 2, 2009 108 Comments posted by David Leite  
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This Portuguese orange-olive oil cake smacks of intense orange flavor and is very moist, thanks to the olive oil. Use navel oranges and a fruity olive oil.

Video: How to Brine a Thanksgiving Turkey

Video: How to Brine a Thanksgiving Turkey

November 1, 2009 1 Comment posted by David Leite  
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Confused by all the conflicting information about brining a Thanksgiving turkey? Well, no wonder. There are as many brining techniques out there as there are cooks—and some of the methods are pretty weird. But a well-made brine can make a turkey more flavorful and eminently juicy. This video, from our sister site Fine Cooking, takes [...]

Video: How to Stuff a Thanksgiving Turkey

Video: How to Stuff a Thanksgiving Turkey

November 1, 2009 Leave a Comment posted by David Leite  
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In this video, you’ll learn how to stuff a Thanksgiving turkey.

Video: How to Make Thanksgiving Turkey Gravy from Pan Drippings

Video: How to Make Thanksgiving Turkey Gravy from Pan Drippings

November 1, 2009 Leave a Comment posted by David Leite  
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In this video, you’ll learn how to make Thanksgiving turkey gravy from pan drippings.

Video: How to Make Gravy for a Brined Thanksgiving Turkey

Video: How to Make Gravy for a Brined Thanksgiving Turkey

November 1, 2009 Leave a Comment posted by David Leite  
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In this video you’ll learn how to make gravy for a brined Thanksgiving turkey. The secret: fried mushrooms.

Video: How to Tell When Your Thanksgiving Turkey is Done

Video: How to Tell When Your Thanksgiving Turkey is Done

November 1, 2009 1 Comment posted by David Leite  
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In this video, learn how to tell when the Thanksgiving turkey is done.

Video: How to Carve a Thanksgiving Turkey

Video: How to Carve a Thanksgiving Turkey

November 1, 2009 Leave a Comment posted by David Leite  
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In this video, learn how to carve a Thanksgiving turkey.

Video Interview with Giuliano Hazan

Video Interview with Giuliano Hazan

September 28, 2009 Leave a Comment posted by David Leite  
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David Leite interviews Giuliano Hazan, author of Thirty Minute Pasta. In this interview Giuliano offers an excellent tip for cleaning and cutting leeks.

Video Interview with Jennifer McLagan

Video Interview with Jennifer McLagan

September 20, 2009 Leave a Comment posted by David Leite  
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In August I was honored to be among the presenters at the Epicurean Classic in St. Joseph, MI. Although the weather was wet, it didn’t dampen anyone’s spirits. While there, Laurie Buckle, editor of  Fine Cooking, asked me to be their ”man with a mike.” I was only happy to oblige. The interview I was most [...]

Portuguese Sweet Lemon and Black Olive Cookies

Portuguese Sweet Lemon and Black Olive Cookies

September 17, 2009 Leave a Comment posted by David Leite  
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These wafer-thin sweet lemon and black olive cookies are loaded with lemon and olive flavors. A great pantry cookie: lemon and olives are always on hand.

Craig Claiborne and the Invention of Food Journalism

Craig Claiborne and the Invention of Food Journalism

July 2, 2009 3 Comments posted by David Leite  
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John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.

A Sweet History: Portugal’s Pastéis de Tentúgal

A Sweet History: Portugal’s Pastéis de Tentúgal

June 18, 2009 1 Comment posted by David Leite  
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The Portuguese Tentugal pastries, cigar-shaped treats wrapped in frittery pastry and filled with sweet eggy custard, were first made in convents.

Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies

May 22, 2009 34 Comments posted by David Leite  
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These cookies, first appearing in the New York Times, are adapted from ones sold at Jacques Torres Chocolates. The secret is to rest the dough for 36 hours.

“Slumdog Millionaire” Oscar Munchies

“Slumdog Millionaire” Oscar Munchies

February 16, 2009 Leave a Comment posted by David Leite  
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Monica Bhide, author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen, offers up perfect accompaniments to the Oscars.

No-Knead Bread: Your Experiences

No-Knead Bread: Your Experiences

December 14, 2008 16 Comments posted by David Leite  
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I am not a bread baker–I reserve my weights and measures for the sweet stuff. But last Saturday, The One and I spent the day with one of LC’s testers, Cindi Kruth, and her husband, Martin Goldberg. She made the New York Times‘ famous No-Knead Bread using her 23-year-old sourdough starter named Lex. (Why it’s [...]

Lost in the Atlantic: The Azores and Its Hearty Food

Lost in the Atlantic: The Azores and Its Hearty Food

January 27, 2001 Leave a Comment posted by David Leite  
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The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.

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