One of France’s greatest innovations, the croissant, meets its match in this croque monsieur casserole filled with ham, cheese, and a milky béchamel.
- Quick Glance
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About David Leite
David Leite is the publisher of Leite’s Culinaria. He has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men’s Health. Follow on Google+.
When Costco Gives You Croissants, Make Croque Monsieur Casserole
David explains the confluence of circumstances and memories that inspired him to devise a croque monsieur casserole.
How to Make Hummingbird Nectar
David becomes sugar daddy to the local hummingbirds by keeping his feeders topped off with a simple syrup of very kind-hearted proportions.
Blueberry Lemon Layer Cake
Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.
- 1 H
- 3 H
- 20
Curried Steamed Mussels
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
- 5
Trinchado ~ Spicy South African Beef
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
- 19
Corned Beef Hash
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.
Portuguese Salad of Black-Eyed Peas with Tuna
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
- 5
How to Steam Hard-Boiled Eggs so They’re Easy to Peel
No more wincing at woefully blemished hard-boiled eggs with little chunks of the white missing. Not with this simple technique.
Portuguese Duck Risotto
A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.
- 1 H, 30 M
- 2 H, 45 M
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