Sometimes you don’t need a big bird. This elegant riff on turkey dinner is a superb example of how a smaller celebration can still be over-the-top delish.
About Angie Zoobkoff
As a child, Angie spent her Saturdays cooking alongside her dad and has never looked back. As an adult, given her strong attention to detail and endless desire to try new recipes and discover new techniques, she quickly found her calling at Leite’s Culinaria. Beyond editing recipes and collaborating with the team at Leite’s Culinaria, Angie spends the ridiculously short Canadian summers seeking inspiration in her garden and the infinitely long winters thinking about what to plant the next year.
Cheesy Pumpkin Potato Gratin
If you’ve been looking for a gorgeously cheesy, autumn side filled with potatoes, pumpkin, and lots of cheese, we’ve got good news for you. You’re going to love it.
How to Cook Dried Chickpeas ~ Everything You Need to Know
Wondering how to turn those dried chickpeas lurking in your pantry into creamy hummus or a crispy air-fried snack?
Leite’s Loves…Red Clay Hot Sauce
Chileheads rejoice! These sauces, which began life on the tables of Charleston chef Geoff Rhyne, are now available to grace your tables.
Why You Need a Digital Thermometer When You Bake Bread
How to take (almost) all the guesswork out of making and baking bread? Leave as little to chance as possible. A thermometer helps you do exactly that.
3 Ingredient Macaroni and Cheese
Mac and cheese honestly doesn’t get any quicker or easier or pantry-friendlier than this 3-ingredient savior that can be tossed together with stuff you already have on hand. Certain to please.