About LC Editors

LC Editors

Over the years, Leite’s Culinaria has been incredibly fortunate to have many different editors contributing to the site, with each person bringing a different approach to home cooking and the recipes they select. As a result, our recipes are a marvelously varied bunch, comprising quick weeknight fixes we call WEEKNIGHT WINNERS that are as easy as they are enticing, more leisurely recipes that are essentially WEEKEND PROJECTS, those must-master dishes you’ll find in THE ARSENAL, and easy and impressive recipes worthy of company we refer to as HONEST ENTERTAINING. Rest assured, we first make each and every recipe that eventually ends up on this site in our own home kitchens before deciding if it’s sufficiently stunning to share with you. That’s a little about us. You’ll find more of our personalities in the recipes on the site. We’re curious to hear which recipes appeal most to you, so don’t be shy. Let us know what you like and what you’d like to see more of on our site in a comment.

A cooked raspberry crumble tart on a wooden surface with a few raspberries lying nearby.

Raspberry Crumble Tart

Warning: This tart is best when consumed within a few hours of emerging from the oven. (We don’t see this as being a problem.)

  • (1)
  • 20 M
  • 1 H, 30 M
  • 8
A cooked leftover pasta frittata on a round metal pan.

Leftover Pasta Frittata

Got leftover spaghetti and eggs in the fridge? Then you’ve got supper. This recipe, from a chef at Chez Panisse, shows you how. (And it happens with spectacular ease.)

  • (1)
  • 25 M
  • 25 M
  • 14
A frosted brown sugar pound cake on a white plate on a cloth-covered picnic table.

Brown Sugar Pound Cake

This rich, buttery, unabashedly sweet Southern dessert becomes even more indulgent with a heavy-handed drizzle of caramel glaze.

  • (3)
  • 30 M
  • 1 H, 40 M
  • 8
Bowl of cashew chicken with chunks of stir-fried chicken, carrots, sugar snap peas, celery, cashews

Cashew Chicken

One of the most beloved (and ordered) Chinese recipes in America, this quick stir-fry melds dark meat chicken with a handful of other ingredients in a simple yet superb sauce.

  • (3)
  • 30 M
  • 30 M
  • 7
A rectangular plate with six Chinese chicken lettuce wraps and a bowl of extra filling beside it.

Chinese Chicken Lettuce Wraps

Chicken, water chestnuts, and scallions take a bath in ginger and soy sauce before being wrapped with butter lettuce leaves. Did we mention on the table in 20 minutes?

  • (3)
  • 20 M
  • 20 M
  • 6
A white bowl of falafel with tahini sauce and pita in the background.

Falafel with Tahini Sauce

Accustomed to getting falafel takeout from your fave Middle Eastern food truck or restaurant? No more. You can make the best falafel you’ve ever experienced at home.

  • Quick Glance
  • 35 M
  • 50 M
  • 4
Three bottles of store homemade Sriracha sauce.

Homemade Sriracha Sauce

The traditional and incendiary Thai condiment has incited quite the following. Here’s how to save yourself a trip to your local Asian market.

  • (3)
  • 5 M
  • 7 D
  • 60
A spoon with raspberry jam dripping off of it.

Homemade Raspberry Jam

You can’t prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this easy and unerringly helpful recipe.

  • (1)
  • 15 M
  • 25 M
  • 7
A white plate filled with shrimp and leek pasta on a multi-colored woven placemat.

Shrimp and Leek Pasta

So long, noodles that are buried beneath heavy cream sauces. This shrimp and leek pasta is made with a barely-there broth enhanced by the sweetness of leeks.

  • (2)
  • 30 M
  • 30 M
  • 5