And you thought those perfect swirls of cinnamon raisin awesomeness were something you could only get in store-bought loaf. This recipe dispels that myth.
One of France’s greatest innovations, the croissant, meets its match in this croque monsieur casserole filled with ham, cheese, and a milky béchamel.
David explains the confluence of circumstances and memories that inspired him to devise a croque monsieur casserole.
David becomes sugar daddy to the local hummingbirds by keeping his feeders topped off with a simple syrup of very kind-hearted proportions.
Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
- 20 M
- 20 M
If you’ve been to South Africa, chances are you’ve been craving this dish. Rest assured, it’s possible to recapture the loveliness you experienced abroad back home in your kitchen.
- 45 M
- 3 H, 20 M
David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.
Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.
- 20 M
- 5 H
No more wincing at woefully blemished hard-boiled eggs with little chunks of the white missing. Not with this simple technique.