David Leite

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.

A Portuguese classic made with beef and peppers, caçoila de Pico is a slowly simmered affair that's well worth the wait.

The Azores, the mysterious nine-island archipelago situated 1,000 miles off the coast of Europe, boasts simple, rustic Portuguese food that's unique from what you'll find anywhere on the mainland.

Considered Portugal's national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.

Summer tomatoes are turned into a sweet jelly that's a Portuguese classic. Use it as you would any jelly as well as with cheese plates.

Surprise family and friends with the savory jolt of a smattering of extra-sharp Cheddar cheese, baked straight into the crust, in contrast to the sweet apple pie filling.