David Leite

David finally gets on the Today Show, cooking clams in a cataplana for Al Roker and Natalie Morales, and becomes addicted to live TV.

David continues his saga of preparing for his appearance on The Today Show on March 22nd.

After 33 years, David Leite finally gets his wish: appearing on the Today Show, where he'll demonstrate making a cataplana for Matt, Meredith, Ann, and Al.

Soon to be known as "what's for dessert tonight" in your house, this old-fashioned dessert made from everyday ingredients takes its name from a simple glaze that makes the cake.

Maionese de leite in Portuguese, milk mayonnaise--you heard us--is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

5 ingredients. 15 minutes. And dinner is done.

The creator of the red-hot toy of the '60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.

There's a time and a place for straight-up plain cornbread. Yet it's always the right time and place for cornbread that's lent a little more richness by Cheddar.

A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.

The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.

This turkey meatloaf is not the dry, crumbly meatloaf of your childhood. Thanks to an immodest amount of barbecue sauce, this pleasing rendition turns out moist and lovely and craveable.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

David's most reliable recipe for really inclement weather consists of braised beef that calls for just three ingredients.

One of the South's greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

When David's book, The New Portuguese Table, went into a second printing, he realized he had a lot of thank-yous to make. Twenty thousand to be exact.

An American classic. This chicken and dumplings recipe is made with chicken, creamy gravy, and buttery, feather-light dumplings.

Inspired by a stuffed baked potato, this stovetop mac and cheese is loaded with bacon, Cheddar, and sour cream. Indulgence, baby.

A classic split pea soup gussied up with smoky ham hocks for a substantial supper. Can be made gratifyingly thick or pleasingly thin.

These braised short ribs from Mario Batali's restaurant Babbo are one of David's favorite things. One taste and you'll understand why.