Leite's Culinaria

We're food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.

Give your favorite veggies some smoky char on the grill, then toss them with plenty of fresh herbs and a tangy vinaigrette for an easy, healthy side.

Too darn hot to cook? 10 cool, no-cook picks so, at the very least, you don't go hungry.

This purple-stained cake—er, what's left of it—calls for just old-fashioned goodness and the season's most compelling fruits. Got milk?

This easy, elegant meal of crispy-skinned salmon, bathed in a rich, creamy honey and tahini sauce is going to be on repeat all year long.

Not sure what to do with that mountain of sweet summer tomatoes? This sweet and savory tomato jam is the answer.

This easy meal of tender bucatini pasta all tangled up with sautéed shrimp and a lemony garlic butter sauce is on the table in just 30 minutes. You're welcome.

Taste of Portugal, our first spice blend, is bursting with the flavors I grew up with: smoked paprika, garlic, citrus, bay leaf, piri piri chiles, coriander, red wine, and more.

Topped with an indulgent chocolate buttercream frosting, this cake is so tender and chocolate-y, you'll never guess that there's three cups of zucchini inside.

Why put cheese only inside your grilled cheese sandwich? This beauty is filled with Cheddar and coated with Parmesan, which means you get a creamy, melty interior, and a crispy exterior. Basically, a perfect grilled cheese.

David indulges his inner Green Acres inclinations and shares his secrets to knowing when an heirloom tomato is destined for greatness in your kitchen.