David Leite

Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree--and you don't need to know its geneology to know this. One taste tells all.

"This was beyond the best carrot cake I have ever had." That's what we're hearing about this cake, which ingeniously relies on puréed, rather than grated, carrots.

Steak marinated in a soy-ginger sauce is grilled, and wrapped with lettuce and peppers, before being wholly devoured. They're about as cool and fresh as you can get.

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

A simple seared fish fillet with a tart citrus lilt, this recipe comes together with ease even on the craziest of weeknights.

Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.

Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?

For a taste of Martha's Vineyard away from the coast make Jessica B. Harris's stuffed quahogs - hard shell clams - to enjoy with an evening drink before dinner.

Insanely gooey goodness can be yours in minutes thanks to these shortcut sticky rolls.

This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.

A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly charming, these traditional Viennese cookies rival the city's fancier pastries as our fave.

Part bread, part cake, kugelhopf is made like brioche except it's studded with raisins, brushed with butter, and dusted with sugar.

Green beans and mushrooms are a classic recipe combination. Adding bacon to the mix creates an unbeatable trio of flavors. A terrific side dish or salad.

With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.

Sweet-tart lemon infuses this soft pudding cake. On top is a sweet vanilla whipped cream. Lovely any time of year.

A riff on the classic sausage and broccoli rabe pairing, this mixes it up with a little more healthfulness and the intriguing shape of cavatelli (though to be honest, any pasta will do).

These cream puffs, called chouquettes, are infused with orange-flower water and freckled with sugar. Serve them as an after-school snack, as they do in France.

A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it's melted and bubbles. Scoop it up with hunks of bread.

Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.

We know many who've fallen for these dulce de leche-filled shortbread cookies while in Latin America. Few have recovered. Rightly so.