Think chicken burgers are boring? These juicy ground chicken burgers, which are filled with spices, tomatoes, onions, and chiles, will prove you wrong.
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.
10 Easy Side Dish Recipes for Fourth of July
Round out your Fourth of July celebration meal with one (or more!) of these easy side dishes.
Blueberry Prosecco Spritz
Want to know what we’re sipping all summer long? It’s this easy cocktail of fresh blueberries, lemon juice, simple syrup, sparkling wine, and soda.
10 Rules to Being the Best Weekend Guest Ever
Need a reminder on how to behave overnight in civilized society, now that we’re back to it? Listen to Fatty Daddy—he knows about staying and hosting.
9 Red, White, and Blue Desserts for July Fourth
Want to fuss with flag-shaped desserts? Go right ahead. Not us. We’ll wave these simpler patriotic pleasures instead.
Giant Peanut Butter Cup
If you’re a peanut butter cup lover (and really, who isn’t?), then this is the dessert of your dreams. Creamy peanut butter filling is encapsulated by a milk chocolate shell. Enough said.
Crispy Smashed Potato Salad
Smashed potatoes, crispy pancetta, charred scallions, and a creamy yogurt and mayo dressing get tossed together in this easy side dish that you’ll keep coming back to.
Blueberry Brioche French Toast Casserole
This easy overnight breakfast casserole from Jessie Sheehan features a sweet, creamy egg custard, rich brioche, and fresh blueberries. Perfect for feeding a crowd.
Spicy Hot Fudge Pudding Cake
If your family is anything like ours, then you’ll be fighting over the last spoonful of this rich, gooey chocolate pudding cake.
Vermicelli Noodle Bowls with Chicken
These healthy rice noodle bowls, made with seared chicken thighs, vermicelli, fresh vegetables, and sweet chili dressing are every bit as good as Vietnamese takeaway, and ready just as quick as you can get delivery.