Leite's Culinaria

These buttery French crepes from Delmonico's are literally bubbling over with flavor from candied orange peel, Grand Marnier, and orange juice.

This boozy mix of in-season fruits steeped in sugar and liquor extends the season for ephemeral stone fruits. Amen to that.

Light, airy, and oh-so-eggy, each popover rises to extreme heights, thanks to this recipe from Neiman Marcus. Serve these in place of bread for a special treat.

Milkiest? Chocolatiest? We think so. This creamy, dreamy little concoction is smoooooothness on a spoon.

Drowning gelato in espresso has got to be the most spectacular sort of tragedy ever to take place at the dinner table. Here's how to add a little drama to your dessert.

Simple and impressive and ready in less time than it takes to run and buy marinated olives. That's what we call honest entertaining.

We're not sure what The King would say about this frozen riff on his fave sandwich. But with all due respect—as well as banana, chocolate, peanuts, and bacon—does it really matter?

Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we're hearing about these coconutty beauties. Taste for yourself.

Japanese grilling at its sweetest--and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.

Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Infallibly impressive.

So long, noodles that are buried beneath heavy cream sauces. This shrimp and leek pasta is made with a barely-there broth and the sweetness of leeks.