David Leite

This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.

After winning the IACP's First Book/Julia Child Award for the New Portuguese Table, David has a moment of uncommon modesty and thoughtful reflection.

Caramelized red onions. Pancetta. Pine nuts. A dribble of balsamic vinegar. Peppery arugula. Convinced yet?

This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.

This pasta, filled with earthy morel mushroom and ramps--wild leeks--is balanced by the richness of Grana Padano and mascarpone cheese.

The perfect egg fried sunnyside up, boasting a white that's neither overly crisp at the edges and a yolk that's justifiably jiggly.

Simultaneously crispy and chewy and silken, these flourless French indulgences make us swoon each and every time without fail.

With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.

Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.

Most of us may need a stiff drink on April 15th, but this cake is loaded with plenty of butter and booze. Consider it a classy alternative to a bottle of vodka.

Just like the much-ballyhooed chocolate blackout cake from Ebinger's in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.

These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.

Here's how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.

"Best brownies" is a bold assertion. Yet these merit exactly that distinction. Shatteringly crisp on top, fudgy in the center, and intensely chocolatey through and through.

The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.

Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.

Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

If you weren't fortunate enough to have this breakfast staple made for you in your formative years, you have some lost time to make up for.

Ever heard that little ditty, "Winner, winner, chicken dinner?" We like to think of it as "Winner, winner, chicken piccata dinner."