Leite's Culinaria

Yep. Vegan wellingtons. For Thanksgiving. But also for a random Thursday night. Because once a year is certainly not enough. And you can even make 'em ahead of time.

This impressive dessert, created by David himself, takes a lovely autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.

Is anything more soothing than standing before a burbling pot of Marcella Hazan's Bolognese sauce? (Hint: Our answer is absolutely not.)

A Portuguese classic, these diminutive shrimp turnovers boast a filling that's creamy and comforting yet made interesting with a little heat. All tidily packaged in fried dough.

This classic, hearty, homey dish—just like something your grandma used to make but better—is an ideal one-pot meat-and-potatoes meal. Includes oven as well as slow cooker instructions.

David explains how when his grandmother, Vovo Costa, dropped food on the floor, she invoked The Jesus Rule by calling upon her savior to save her food.

Less fussy than a pie. With a charmingly and endearingly imperfect appearance that’s an ease to toss together. And a spare sweetness that's easy on the hips. You're welcome.

This is, quite frankly, the loveliest hot and sour soup we've ever had, with none of the usual gloppiness of takeout Chinese. And it's on the table in just 20 minutes.

There's more than one way to make meatballs. And no, they're not all on top of spaghetti or covered with cheese. (Though some certainly are!)

We get it. Like you, we need reliable recipes night after night that come together without a lot of fuss but with the guarantee of being foolproof as heck. These do the trick.

Pork + Cider + Apples + Spices = the sorta comfort we’re all seeking this fall. Even if it's just at supper.