David Leite

A stupendously simple yet superlatively stunning salmon recipe that requires no swimming upstream, we promise.

You say artichoke. We say carciofi. That's Italian for "pointy leafy thing that turns meltingly tender when cooked like your nonna knows how."

Whether you've sad-looking plum tomatoes or stunning heirlooms, their tomato-y essence is concentrated in this ingenious, all-sins-forgiven tart with Cheddar and basil.

David and The One struggle with their luggage and each other as they try to comply with Virgin Atlantic's carry-on baggage policy.

We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.

These sweet little somethings may just entice you to forget all about the rest of your day's plans.

Call some friends, set a pot of water to boil, and chill some beer. There's mudbugs to be had.

An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.

Beautiful burger buns. Were ever three words joined in such harmony? There are a lot more lovely things to be said about these pillowy specimens of bread awesomeness.

Yeah, watermelon juice dripping off your elbow is a swell thing. So is this incomparably elegant yet easy salad that melds sweet and heat.

Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.

David blogs his way through Paris, embracing wining, dining, and a magically slenderizing manner of thinking that just may offset all the foie gras, fromage, and frites.

Words sort of elude us when we attempt to describe just how stunning and scrumptious we consider this dish. Just...wow.

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.

A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.

We know, we know. Blender drinks are for sissies--or so you may think. If that's the case, take a sip of this stiff riff on the gin and tonic. Then get back to us.

The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It's smoked ketchup. (Yup. You heard correctly.) Bacon, too.

The customary morning-after equivalent of a Bloody Mary in Mexico—except this is lighter, less tomato-y, and all around lovelier.

Sweet. Sour. Sticky. It's a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.