David Leite

Sometimes what you need isn't so much a recipe as a strategy. Like this frozen cookie dough balls magic that's ready at a moment's craving.

No vanilla. No eggs. Just cream, sugar, cream cheese, and plain and simple goodness like you've never imagined. A sweet cream sensation.

Our testers raved about these ribs slathered with spice rub and smothered with barbecue sauce and smoked until knee-wobblingly tender. They're that good.

David interviews Shauna Sever, aka the Next Door Baker and author of Real Sweet, who discusses alternatives to refined sugar.

Just like the tart, creamy, slightly soupy condiment you find in Mexico City’s incredible taquerias. Pass the tacos, por favor.

A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.

Blue as the blue lagoon, this conversation-starting cocktail tastes as stunning as it looks. Blue margarita magic.

Seriously, it's so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.

Behold, the no-knead bread recipe that incited an insurrection among home bakers everywhere.

In 2003, Tara Whitsitt converted a school bus into a fermentation lab called Fermentation on Wheels and teaching across the country.

Depressed, David turns to bread making and finds that dough holds no grudges, turning out lovely even after the worst of manglings.

Street food at its finest. This is the real deal, straight from Malaysia by way of this recipe and your local Asian grocery store.

David tells the story of these charming Portuguese artisans who design and replicate beautiful patterns in a nearly lost art.

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

Burnished skin. Juicy meat. An insanely come-hither aroma that pervades the house. All this can be yours for supper. And it's so simple to toss it together.

"So satisfying." "Cakey and chocolatey." "Everything a brownie should be." That's what folks are saying about this crowd-pleaser of a chocolate fix.

An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.

Because mom loves flowers, sweets, and beautifiul things. Can you just imagine these delicate little lovelies strewn across her fave cake?!

These wee biscuits are spectacular just with a smidgen of butter, but slap some ham or turkey on them and woah.

This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.