Leite's Culinaria

Remember your mom telling you, "Pretty is as pretty does..."? This lovely elixir knows no distinction--it's just pretty through and through.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

There's a very good reason why our testers are calling these glazed blueberry and lemon scones "delicious" and "the best recipe they've ever tested". We're willing to bet you'll agree.

A summer party essential. You just may not have realized this yet. One sip and you'll understand. (It's nonalcoholic. But that doesn't mean you can't do something to fix that.)

Steak marinated in beer and spices, grilled to juicy magnificence, and piled atop lightly charred tortillas. Beats plain old ground beef tacos, eh?

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

A lovely and light refresher with a tangy topping, steeped with warming cardamom. Easier to make than you might think, this elegant panna cotta is a simple stunner.

The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.

Ice cream bars are a very, very personal thing. Which is exactly why we love this approach, which essentially allows you to make whatever custom combination of store-bought ice cream, chocolate, and coatings you fancy.