You can practice proper Southern gentility, no matter where you’re from, simply by whipping up a batch of this classic crowd-pleasing party must, pimento cheese. Then prepare to be your most gracious self as you kindly accept accolades..
Disturbing contact with holidays nuts in his youth caused David to be a bit militaristic when it comes to cooking with nuts. Once a nut…oh, you get the picture.
A useful reference to understanding how to roast turkey—from giblets to stuffing to oven care. An indispensable guide for Thanksgiving.
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.
Somewhat akin to a spice cake, this uber autumnal dessert takes a lovely autumnal lilt from pumpkin purée in the batter, maple syrup in the frosting.
A beloved American favorite from the 1960’s that we just had to bring back.
Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
The Attack of the Killer Cherry Tomatoes took place at David’s place last summer. [Spoiler alert!] Here’s how it ended.
Guess which recipe David begged to have for a late Sunday night supper after the Ed Sullivan show? (Hint: This one.)
Adivinhe qual era a receita favorita do David aos Domingos à noite, depois do programa “The Ed Sullivan show”? Dica: Esta!
Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole. Sorta.
An ethereally creamy, subtly sweet, wickedly pistachio-y gelato that derives its pure flavor from nothing more than the essentials.
Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here’s how the Leite family makes it.
Portuguese pork sausage, called chourico, is a tasty alternative to Spanish chorizo. Chourico stars in this supper frittata recipe.