David Leite

"Absolutely the best thing I’ve put in my mouth in a long time!" That's what we're hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We're not arguing with that sentiment.

You’ll feel as if you’ve created something worthy of The Great British Baking Show when you toss together these nuanced curry-filled pastries.

A quick pizza dough—the easiest we’ve ever worked with—that rests for a mere hour yet turns out spectacularly well. Because pizza cravings don’t wait. Or at least ours don't.

A pizza that takes white pizza up a level with several kinds of cheeses and mushrooms and a dough that’s a cinch to toss together.

Our best new recipes for pork in all its incarnations, including grilled spiced chops, pulled pork tacos, and because how can we not, a new-fangled BLT.

The recipes that our testers have loved and raved about the most this year, from bread to broccoli, pasta to prime rib. We simply didn't want them to let them slip your notice.

Who knew that making your own crackers could be so easy?! This dough is a cinch to work with although the results disappear rather frighteningly quickly when there's wine involved.

Last-minute gift, anyone? Repurpose your Christmas tree by infusing vodka with a sprig or three. A celebratory and cinch of a project that extends the Christmas spirit--and spirits.

Seven lords a leaping? Perhaps after partaking of this Christmas cheer it'll be seven lords a leaning. Prosecco, Campari, and citrus juice meld into an effervescent cocktail of holiday happiness.

Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.

There's chocolate bark and then there's chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.

Real-deal candied sweet potatoes that are, yes, indecently sweet in that traditional Southern way. Yet they’re also spiced just so to satisfy in more way than one.

It took David a decade after a disastrous experience with roast goose to muster the courage to master proper fowl cookery. And boy, did he ever...

Whether you want a distraction for the kids or a decorative element for dessert, you'll find your solution in these how-tos for drizzling and decorating with chocolate.

Perfectly browned on the outside and buttery on the inside, this traditional Christmas side is designed to soak up those savory pan juices from your holiday roast. A timeless classic.

A simple fish stew that’s elegant yet effortless in that maddening French manner. (You know how French women just toss that scarf and it looks so elegant? Like that.)

Fear not frenching your standing rib roast. Grab a sharp knife, these easy how-tos, and your sense of adventure.

A mashup of two Italian classics—arista and porchetta—that's essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.

A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That's what you can expect from this crazy easy homemade bacon.

Brodo di pollo is, in essence, Italian chicken soup. And it's a strong contender for the most soothing chicken noodle soup anywhere. Made by nonnas everywhere.