Ah, pucker-worthy cranberries, the oft maligned must-have cooks begrudgingly put on the Thanksgiving table, get their due here.
When flour is in short supply, fear not. You can still have your dessert and eat it, too. More importantly, you can still enjoy it. Very much so.
David mourns the loss of Halloween this year and discovers that age, therapy, and the pandemic have changed his mind about his nemesis–rugrats, that is, kids.
This impressive dessert, created by David himself, takes a lovely autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.
- 30 M
- 1 H, 15 M
David explains how when his grandmother, Vovo Costa, dropped food on the floor, she invoked The Jesus Rule by calling upon her savior to save her food.
David divulges how he learned to bake bread late in life—and how he promptly became quite, quite obsessed.
Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.
- 1 H
- 2 H, 10 M
David tells the tale of how he came to make homemade ketchup…and, in so doing, how he also learned not to let anyone tell him he can’t do something.
Our recipe for fabulous ketchup made at home. Oh yes, you can. And it’ll have a flavor unlike anything you can find at the store.
- 30 M
- 2 H
Fried chicken as you’ve never, ever experienced. Waffle-battered thighs are fried until crisp and doused with a spiked syrup that boasts a sweet heat.
- Quick Glance
- 45 M
- 1 H