Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

• (1)
• 45 M
• 3 H, 15 M
• 4

A surefire technique to check your roast turkey for doneness that ensures a perfectly roasted bird every time.

This skillet full of pumpkin macaroni and cheese awesomeness ranks off the charts in its indulgence-o-rama rating.

• (3)
• 1 H
• 1 H, 30 M
• 13

Gilded with aged Grana Padano and Prosciutto, these little lovelies are the perfect crunchy, airy, salty little something to set out with cocktails. Then watch them disappear.

• (4)
• 20 M
• 45 M
• 16

Our very own David Leite demystifies Bell’s Seasoning, a Northeast Thanksgiving classic that’s taking the rest of the world by surprise.

Confused about fresh, frozen, kosher, organic, free-range, pasture-raised, heritage, wild, and so on? We can help.

David muses about how the Portuguese in America celebrate Thanksgiving, complete with two different yet requisite stuffings on the table.

Leite’s Loves…Abbio Cookware. Read all the many reasons David loves the eco-friendly, nonstick cookware that’s sturdy, reliable, and versatile.

Milk mayonnaise, a thick luscious treat in Portugal and Spain, is an eggless condiment with all the same richness and flavor as regular mayo. David explains it all for you.

These breads are chockfull of Portuguese sausage, including chouriço and presunto. Practically a meal in themselves.

• Quick Glance
• 45 M
• 3 H, 10 M
• 4