A rectangular baking dish filled with meatball lasagna with one piece missing and a metal spatula on the side.
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Two slabs of St. Louis style ribs from Alex Guarnaschelli with some cut into individual ribs and a knife lying in the middle.
Johnny Miller
1 of 5

St. Louis Style Ribs

St. Louis style ribs start with a sweet and spicy dry rub. Then we double down with tangy, sweet barbecue sauce made with red-wine vinegar and blackstrap molasses. Guaranteed to wobble knees.
Five veal osso bucco, with carrots, and tomato sauce in. a black cast-iron pot.
Johnny Miller
2 of 5

Veal Osso Bucco

This veal osso bucco by Alex Guarnaschelli is comfort food personified. Veal shanks, onions, carrots, garlic, white wine, beef stock, and tomatoes are braised for more than 2 hours until falling-apart tender.
A plate of classic chicken cacciatore topped with basil leaves and a glass of wine on the side.
3 of 5

Classic Chicken Cacciatore

: Alex GuarnaschelliCacciatore means “hunter’s style” and I always imagine a group of hunter gathered around a fire digging into bowls of this. It’s the same way I imagine the crew from a fishing boat gathered on the dock for some fish stew. This dish is belly warming and tastes great the next day.
Meatball lasagna, with one piece missing, in a large baking dish beside a spatula.
Johnny Miller
4 of 5

Meatball Lasagna

This meatball lasagna is made with layers of rich tomato sauce, lasagna noodles, mini beef and veal meatballs, mozzarella, and ricotta. Italian comfort food at its most amazing.
A whole strawberry ice cream pie in a fluted tart pan.
Johnny Miller
5 of 5

Strawberry Ice Cream Pie

This strawberry ice cream pie is an easy summer dessert made with a crunchy walnut crust, strawberry ice cream, fresh strawberries, and a rich balsamic drizzle.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

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