A sprinkle here, a pinch there, this stuff is the perfect little extra to jazz up anything savory that you’re cooking. And you already love it.
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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+.
No-Knead Everything Bagel Bread
Much less work than making bagels but just as delicious when slathered and schmeared with butter or cream cheese—or any soft cheese, really. And it’s perfect for toasting.
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Prosciutto-Cheese Gougères
Gilded with aged Grana Padano and Prosciutto, these little lovelies are the perfect crunchy, airy, salty little something to set out with cocktails. Then watch them disappear.
Baked Feta Pasta With Shrimp
That’s right—we made the famous TikTok tomato and feta pasta and adapted it to include shrimp because that’s how we roll. And it’s just as good as everyone says it is.
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Spicy Bourbon Maple Syrup
Our fearless leader’s very own incredibly adult-friendly, sweet-savory sauce that was tailor-made to drizzle all over chicken and waffles, and honestly, nearly everything else.
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Everything You Need for Garden-to-Table Entertaining
Now that it’s safer to responsibly gather outdoors, summer entertaining returns. These recipes and suggestions will help you keep it casual and pull it off with ease if you’re out of practice.
How to Tell if a Watermelon is Perfectly Ripe
David explains his 6-step approach to selecting the ripest, juiciest, sweetest watermelon possible. Works like a charm each and every darn time.
Leite’s Loves…KnifeFlight
Not certain how to sharpen your knives or where to take them to have it done for you? Wonder no more. Now you can do it by mail from trusted experts.
Portuguese Deep-Fried Green Beans
In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.
Hershey’s Chocolate Frosting
Sometimes simpler is better. Proof? This classic chocolate frosting from the back of the tin of Hershey’s cocoa. We dare you to not just eat it straight from the spoon.
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