David Leite

No, not New England clam chowder. North Carolina clam chowder. It's a brothier, clammier, lighter chowder that lets the clamminess come through. No complaints here.

Tastes like "bananas and blueberries and creamy icy summertime." That's what folks are saying about this spectacularly simple smoothie that has made converts of even avowed kale loathers.

Tender, juicy meat. Shatteringly crisp skin. And made from ingredients we bet you already have in the house. You're welcome.

Intrigued? You should be. A couple of the niftiest cooking tricks we know are at play in these ridiculously easy grilled vegetable skewers with chile-doused oozy melty cheese.

David reminisces about his late friend Deborah Murphy, who brought untold love, joy, and incredible food to her annual July Fourth celebrations.

we take on readers' questions about baking bread, preventing pasta from sticking, oils for deep-frying, and a lazy way to make jam.

Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?

Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.

Vanilla ice cream. Just sorta defines summer, yes? And what better way can you imagine spending a lazy afternoon than making and devouring this childhood classic?

A make-at-home version of your fave diner-style burger but with the added smokiness from just the blissful amount of chopped pastrami mixed in with the beef.

This unique spud salad is full of pleasant surprises and is gonna upend your notion of how things—or at least potato salad—ought to be.

Tart rhubarb and sweet peaches collide in this ode to early summer that helps you recall better days even during the doldrums of winter...provided you can make it last that long.

How to turn store-bought ice cream into an impressive summer dessert in minutes. You're welcome.

David explains the comfort he found in a simple Portuguese sandwich whose name or popularity he didn't know until years later. He simply knew at the time that it tasted like home.

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that's also divine.

Brings back memories of that sticky, cloyingly sweet blueberry syrup from breakfasts at the diner as a child. Yet recreates it with so much more class.

An easy, unexpected way to extend cherry season that's tartly sweet, subtly spiced, and surprisingly irresistible.

In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it's comfort food at its simplest.

"Oh my God." "This may be the best potato gratin I have ever made." "Easy to make and oh so creamy." That's what we're hearing about this simple yet splurge-worthy side dish.

Remember the blackening craze in which EVERYTHING was baptized with a rock-your-world spice mix? This is one of the best expressions of it. And its on the table in half an hour.