Food Articles | Leite's Culinaria

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Thanksgiving Disaster 3: The Bird’s Roasted—But Still Raw

Nov 19, 2011 by Bruce Weinstein | Mark Scarbrough

The pop-up timer popped. The skin’s burnished. The drumstick jiggles. Yet when you commence carving, you still see a trickle of pink. Ohhhh $(%!

Thanksgiving Disaster 4: Transferring the Bird to…Oops!

Nov 19, 2011 by Bruce Weinstein | Mark Scarbrough

The bird may be done–whew!–but your work isn’t. Here, foolproof tactics on how the heck to heft a sweaty hen from roasting pan to carving board without incident.

Thanksgiving Disaster 5: One Oven, 4 Burners, 124 Recipes

Nov 19, 2011 by Bruce Weinstein | Mark Scarbrough

Thanksgiving is easily the most denial-inducing meal you’ll contend with all year. But deal with it you must. Here, advice on how to elude oven overload.

Thanksgiving Disaster 6: Too Many Cooks in the Kitchen!

Nov 19, 2011 by Bruce Weinstein | Mark Scarbrough

Offers of help aren’t always that, um, helpful. We’ve got tricks to tuck up your sleeve for keeping those pesky, well-intentioned, do-gooder guests out of your way.

Venison Meatballs: An Alpha Male Tale

Nov 09, 2011 by Rick Casner

A well-intentioned gift of ground venison sort of became an issue for Rick Casner–until he decided to stop thinking and start cooking. Words to live by.

I Hated Caroline Kennedy

Oct 06, 2011 by Carol Penn-Romine

Carol Penn-Romine long considered the first daughter her nemesis. The reason has everything to do with overcooked okra and a distaste for turnips.

St-Germain Aperitif

Sep 29, 2011 by Bruce Weinstein | Mark Scarbrough

Mark Scarbrough and Bruce Weinstein had hoped for a quiet, rustic dinner in the French countryside. Thanks to this storied liqueur, what they ended up with was far, far more memorable.

Tales from a Doughnut Queen

Sep 21, 2011 by Jess Thomson

Is too much of a good thing really wonderful? We asked doughnut diva Jess Thomson, who just wrote a cookbook on the topic. Here’s what she says.

Lovey Dovey: One Guys Passion for Dove Hunting

Aug 30, 2011 by Hank Shaw

Hunter Hank Shaw has had in his sights pretty much everything that flies, runs, crawls, or swims. Here he explains the exquisite lure of dove.

Labor Day Recipes

Aug 28, 2011 by David Leite

Nothing against burgers and brats, but sometimes you crave something a little less expected, something to help you impress a backyard full of folks. Done.

Vive la Bonal!

Aug 18, 2011 by Bruce Weinstein | Mark Scarbrough

Bonal is one of France’s great aperitifs. As Bruce Weinstein and Mark Scarbrough learned it’s wielded by les français as an icon of Gallic superiority.

Woodstock: Peace, Love, Granola?

Aug 15, 2011 by Renee Schettler Rossi

Peace. Love. Granola. We reconsider hippy cooking in light of the principles those tie dye-wearing, tree-hugging concertgoers espoused.

Julia Child Speaks: What I’ve Learned

Aug 14, 2011 by Renee Schettler Rossi

The beloved American doyenne of French cooking expounds upon what she learned during a lifetime cooking and thinking at the stove.

From Mom to Son, Ice Pops Still Rule

Aug 09, 2011 by Allison Parker

Ice pops have a way of making everything better. Always have. And even though today’s creations bear little resemblance to those of yore, it’s all good.

Tomato-y Soups in Honor of Andy Warhol

Aug 05, 2011 by Erin Carlman Weber

What’s tomato soup if not art? We share a stack of recipes for the most inspired interpretations we could find, whether hot or cold, plain or posh, comfortingly familiar or mind-bendingly abstract.

Some Marinara Sauce With That Ear, Sir?

Jun 27, 2011 by Erin Carlman Weber

We have a theory for what prompted the Tyson-Holyfield incident. The real culprit? A dab of marinara, barbecue sauce, maybe even mayo.

The Fried Chicken Evangelist

Jun 26, 2011 by Lorraine Eaton

Sydney Meers knows Southern fried chicken. Thanks to him and his grandmother Winnie Lee Johnson’s recipe, so can you. Lorraine Eaton divulges.

Cherry Season

Jun 21, 2011 by Darlene West

You haven’t experienced cherry season ’til you’ve owned a cherry tree. Darlene West has the purple-stained hands and the perfect clafouti to prove it.