Mmmm. Beef back ribs are massaged with a sweetly spicy rub and then slooooooowly cooked to tender terrificness. Yes, please.
Who knew Katharine Hepburn was as agile at baking as she was acting? These brownies make us think she missed her true calling.
A meaty beef brisket is slowly braised in a brew of red wine, tomatoes, onions, garlic, rosemary, thyme, and parsley. A perfect recipe for Passover.
Perfectly seared tender chicken breasts are dressed in a buttery lemon sauce. It’s the kind of dish that takes no time to whip up and everyone loves.
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Serve this cheddar cornbread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
How do you take your hot chocolate? Thick or thin? David Leite and Renee Schettler are on opposite ends of the spectrum, but one recipe satisfies both.
The secret to this intensely flavored mushroom risotto is not only are mushrooms part of the mix, but the risotto is cooked with mushroom-flavored broth.
This turkey meatloaf is made from ground turkey, chopped vegetables and is brushed with a tangy bbq sauce. Leftover turkey meatloaf makes great sandwiches.
This diminutive mac n cheese arrives in teensy dishes at hoity-toity Balthazar, though it creates no less a sensation when scooped straight from a big old baking dish unceremoniously plonked in the center of the kitchen table.
David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.
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