David Leite

Simple and stunning. That's what we think of this ridiculously easy tart made with a graham cracker crumb crust, a luscious cheesecake-like filling made of cream cheese, cream, and sugar, and a scattering of summer berries.

Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.

A French tradition born of necessity that, over the years, has been transformed into something that seems far, far more indulgent than putting to use leftovers.

Also known as Neapolitan or Venetian cookies, these vivid cakes are stacked and sliced and dubbed cookies. We can deal.

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

The fresh flavors of lemon and blueberry are at their best here in Flo Braker's easily assembled, elegant tart.

A slightly heretical take on a French classic, this riff involves onion soup, bread, and cheese, but not quite like you've experienced it before.

If you've been to South Africa, chances are you've been craving this dish. Rest assured, it's possible to recapture the loveliness you experienced abroad back home in your kitchen.

Twenty years after writing this, David received a touching update when he discovered what happened to his first Viking stove, which he nicknamed Thor.

Molho de piri-piri, a hot sauce made from African birdseye peppers, is beloved in Portugal and is the inspiration for shrimp, pork and chicken recipes.

At a tasting of Michel Chapoutier's wines at Restaurant Daniel, David Leite learns a thing or two about wine, tasting, French food, and how to fake it.

The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.

There's a double whammy of chocolate in these indulgent cookies that are loaded with chunks of chocolate and sprinkled with sea salt.

This lofty cake is so crammed full of chocolate and butter and air, there's no room for flour--although we made sure to leave space for ample swoops of softly whipped cream.

David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.

A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.

Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world. And your cocktail party. And your lunch work rotation.

There's cornbread. And then there's cornbread enhanced with bacon, corn, and good ol' bacon drippings. Just as God intended, folks who've made it have been saying.

Know when you taste something and can't help but pause and sigh with content? This subtly sweet lemon cake does that to us each and every darn time.

Fennel soup, or sopa de funcho in Portuguese, is a staple in Madeira and the Azores Islands. This recipe is full of fennel, pork, sausage, cabbage, and beans.