Leite's Culinaria

It doesn't get much simpler or sweeter than this cold sweet pea soup, which can be made with frozen or fresh peas and just happens to be vegetarian as well as weeknight friendly.

A rhubarb sour made with gin is probably not how your grandma chose to use those sweetly tart spring stalks. Her loss.

Cacio e pepe kugel. It's what happens when Rome's famous pasta dish collides with everyone's favorite Jewish comfort food.

Simple and spring-like is what we think of this easy and elegant salad that's equally lovely on a random Tuesday night as it is at a tuxedo-required affair.

This simple, exquisite spring salad sorta makes us wanna mumble "fiddledeedee" in our best Southern accent.

"A pretty killer combination of broccoli and Cheddar." "As perfect as perfect can be." That's what folks are saying about this recipe.

This is not your typical salad. Made with celery root that's cleverly blitzed until minced so finely it could stand in for couscous, it's the perfect balance of sweet, salty, sour, and surprise.

These delectable kumquats are simmered in sweetness until tender and just like candy. And we can't get enough of 'em.

Not your mom's egg casserole. And you're going to be pretty pleased to break with tradition.

A vegetarian's delight. Quinoa, black beans, kidney beans, tomatoes, onions, and garlic are cooked in a broth infused with chili powder, cumin, cinnamon, and unsweetened cocoa. Piled on top are diced avocado, grated Cheddar cheese, sour cream, crumbled pita chips, and cilantro leaves.

What to bake when you don't know exactly what you're craving but you know it needs to be indulgent.