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.

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 …

On Thanksgiving, do you reach for dressing or stuffing? (Don’t know the difference?) Have you heard all kinds of food safety stories about the harmfulness of undercooked stuffing? It’s enough to make you want to …

If visions of lumpy, bland gravy are enough to keep you clear of that roasting pan—filled with luscious stuck-on bits just waiting to lend flavor to your dish—take heart, Thanksgiving comrade. You’re in good company. …

Love a brined turkey? Adore its amazingly juicy meat and kicked-up flavor? Well, we do, too. But while everyone these days is churning out beautifully brined birds—oftentimes with the most amazing brew of herbs and …

“Cook until the juices run clear.” “Roast until the legs wiggles easily  in their sockets.” “Cook until an instant-read thermometer —inserted into the thickest part of the thigh—registers [insert your favorite temperature here].” What? There …

Does your family stand clear when you’re toting the carving knife on Thanksgiving day? Perhaps frightened by that frustrated look in your eye? You’re not alone. So many of us can knock out a killer …

While I was a guest presenter at the Epicurean Classic in St. Joseph, MI, earlier this year, I also had the pleasure of being Fine Cooking’s “man with a mike.” I got to sit down …

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 …

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by David Leite
from The New Portuguese Table
(Clarkson Potter, 2009)
Makes about 15 wafers
Cookies aren’t exactly a specialty of the Portuguese. The traditional ones tend to be crumbly and plain, more like a dunking biscuit. One day …

On June 11th, I had the pleasure and honor of being on a panel at The New School with some esteemed colleagues—John T. Edge, Anne Mendelson, Betty Fussell, and Molly O’Neill—to talk about one of …