David Leite interviews Giuliano Hazan, author of Thirty Minute Pasta. In this interview Giuliano offers an excellent tip for cleaning and cutting leeks.

David Leite interviews Jennifer McLagan, author of Fat: An Appreciation of a Misunderstood Ingredient with Recipes. McLagan talks about the benefits of fat.

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.

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.

The Portuguese Tentugal pastries, cigar-shaped treats wrapped in frittery pastry and filled with sweet eggy custard, were first made in convents.

The chocolate chip cookie that was heard ’round the Internet, thanks to this aged dough’s intriguing texture and caramelized taste. All you need is a little patience and David’s recipe.

Monica Bhide, author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen, offers up perfect accompaniments to the Oscars.

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 [...]

The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.