David Leite

David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man's relationship with fire.

Known as Açorda de Mariscos in Portugal, this robust "soup" of shrimp, bread, and rice is a satiating meal in a bowl.

Pancetta is simply unsmoked bacon—aka pork belly—cured with salt and seasonings. And now you can DIY it.

Tangy, hot, sweet, silky. That's what we think of this citrus-scented risotto with sautéed shrimp that melds healthy with satsifying.

One of the Silver Palate's most cherished recipes, this has been a mainstay in the dinner rotation of home cooks for decades. Perhaps it's time you give it a try.

These irresistible croquettes, made with ham and chicken, are a favorite in Spanish tapas bars. A great hors d'oeuvre, after-school snack, or nibble.

Purplish cherries sink into a rich, fragrant frangipane as they bake into sweet oblivion and contrast spectacularly with the crisp puff pastry crust. Sounds terrible, eh?

Yep. You've heard of breakfast for dinner. We're up leveling to breakfast as dessert. Not just any dessert. Dark chocolate decadence with crisp edges that's delicious alone or with hot fudge sauce and vanilla ice cream.

Fresh tuna smothered with blackening spices and, if desired, dressed with an Asian influenced soy sauce-based beurre blanc. Sigh.

Silken lemon curd with a surprise layer of chocolate slathered between creamy tartness and buttery, crunchy flakiness. Any takers?

Tender chicken and sausage meatballs sidle up alongside sweet leeks and a tipsy white wine cream sauce. Then the whole shebang is topped with indecently rich and flaky puff pastry in this recipe from (90s flashback alert) Jamie Oliver.

Jumble together pasta, tomatoes, eggplant, ooey gooey mozzarella, and a splash of cream in just 35 minutes. Jamie Oliver's quick pasta dinner also makes a mean casserole.

This dreamy and creamy alternative to pumpkin pie has won us over. We think it'll woo you, too.

This easy recipe for deep-dish French toast made with brioche promises big rewards for little work. Make it the night before then pop it in the oven.

The last thing you need to worry about tomorrow morning is breakfast. With this brioche French toast, you assemble it today, let it sit in the fridge overnight, and tomorrow slide it in the oven. By the time gifts are open, breakfast will be on the table.

Those of us who prefer a restrained sweetness and a more pronounced cocoa taste will adore these muffins. Nothing overtly sweet here. And we're okay with that.

The classic Italian dessert, made the old fashioned way with crisp pastry shells, sweetened ricotta, and chocolate chips.

Surprisingly easy to make at home, these classic Buffalo wings take their über crispiness from a double dipping in flour and spice. (You're gonna be hooked.)

Food writing isn't as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.

Not Portuguese? Not a problem. It won't lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.