David Leite

A tidy package of indulgent loveliness, a calzone is sorta like a slice of pizza with double the crust. Comfort in carbs, anyone?

Fresh crab necessitates only Old Bay and very little in way of other ingredients. That's exactly what you'll find here.

In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.

Some nights we dream of being lost amid giant steaks piled high with mounds and mounds of sweet caramelized shallots made according to this recipe. Hate to wake up.

An elegant yet uncomplicated chicken dish that seems much fancier and fussier than it actually is when it comes to making it. Lucky you.

David recounts the troubles, frustration, and utter exasperation of learning family recipes from his mother, a true demon in the kitchen.

What's with the thankfulness, you ask? For starters, this sleek, sophisticated, tender-crumbed cake smothered in butterscotch and stacked to the heavens.

Irresistible in terms of both taste and texture. Those with a weakness for these classic Italian cookies, consider yourself warned.

Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.

An exceptionally, deeply chocolate dessert that feels light and cool. It makes an elegant finish on a warm summer night.

A superlative version of the classic American quick bread that everyone loves. And that everyone pretty much always has the ingredients for on hand.

Panettone, which makes its traditional Italian Christmas appearance, is gussied up here with any dried fruit you fancy. An ever so slight twist on a classic.

The history of a spectacularly simple Italian classic made with cheese, egg, pancetta, and black pepper.

A can't-resist curry brimming with fragrant spices--ginger, cinnamon, cardamom, cloves, peppercorns, coriander, cumin...yup, they're all here.

These chocolate-y devil's food cupcakes boast a creamy cheesecake-y addition. You may never go back to plain chocolate.

You're going to feel like a cheat when you serve these obscenely simple tarts to guests. Shhhh. Your secret's safe with us.

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

This classic French dessert is an eggy cake that's studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.

This dish from my Connecticut neighbor is the best goose I've ever eaten. But in Danny's inimitable way, she simply insists it be served with red currant jelly. Nothing else will do.

Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.