Leite's Culinaria

For those who think that preparing fresh pasta is difficult, start by trying this recipe. Actually, you may stop here as well given how many folks have deemed it "perfect."

The beguiling taste and aroma of za’atar lends intrigue to this anything-but-ordinary sheet pan chicken supper. (Did we mention how simple it is?!)

A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.

Butternut squash like you've never, ever experienced before, in ways both enticing and easy, healthy and even a little indulgent. Say hello to your daily dose of Vitamin A.

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.