David Leite

"Spectacular." "Sinful." "Easy." "Airy." "Buttery." "Lofty." "Perfect." That's what folks are saying about these lovely buttermilk biscuits.

These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.

These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.

Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?

Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.

Quickles. It's what we dubbed these Middle Eastern pickles that can be made in a mere 20 minutes (!) with no fussy canning process. (Quick. Pickles. Quickles. Get it?!)

We're bringing back fusion cuisine in style with this unabashedly American burger and its Spanish-inspired accoutrements.

Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It's even better.

David reveals his gratitude to the late, great Julia for all that she gave him. (Hint: It was a heck of a lot more than kitchen know-how.)

These oatmeal cookies are like the baking version of those Choose Your Own Adventure books, which means your cookies end up exactly the way you like them.

All’Amatriciana—go on, roll that "r" like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.

"If I could make only one pie in my lifetime, this would be the one." That's what folks are saying about this conversation-stopping version of the campfire classic.

A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?

We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you'll concur.

No, this isn't quite the classic cooked-for-days cassoulet you'll find in Gascony. This is cassoulet casserole. You'll find no complaints here.

You'll understand why we swooned over this effervescent and elegant elixir the second you take a sip.

Oh yes we did! We battered and deep-fried a childhood classic and then pronounced it magnificent. We think you will, too.

Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that's sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.

Four ingredients. Ridiculously easy. Wonderfully inexpensive. And, quite frankly, the best gnocchi we've ever experienced.

Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.