A stack of buckwheat pancakes drizzled with maple syrup on a white plate.

Pancake Day

Pancake Day, Mardi Gras, Shrove Tuesday–they’re all about indulgence before Lent. So it’s time to haul out the butter, eggs, and milk and start cooking.

Happy Birthday Cake

Happy Birthday to Us

Join us as Leite’s Culinaria turns twelve. And while you’re here, drop us a line as to what you enjoy most about LC.

Elvis Presley

A Kingly Appetite

Elvis food–all the dishes, like his quirky peanut butter-banana-bacon sandwich–has inspired generations of cooks. What’s your Elvis-ish treat?

Rainbow Chard

Rainbow Swiss Chard

Wooed by rainbow chard, the vegetable world’s most dandy member, our greenmarket girl, Renee, shares suggestions for cool-weather cooking.

Late-Season Corn

Late-season corn, that last vestige of summer, can be, shall we say, starchy. Renee, our ever-intrepid Greenmarket Girl, offers up ways to coax the sweetness out of every kernel.

I hate to Cook Book

I Hate to Cook

The classic I Hate to Cook Book turns 50, and writers, novelists, and bloggers express their vitriol of kitchenly duties.

Edible Nasturtiums draped along an orange painted wall.


Renee writes about the allure of fleurs and her undying passion for nasturtiums, one of the greenmarket’s most colorful edible flowers.

A bunch of blue- and white-hued eggs.

15 Ways to Eat Eggs

Perfectly cooked sunnyside-up eggs are a passion for many people. Here we get plenty of serving suggestions from chefs, cooks, and cookbook authors.

A Photo of Alice Waters standing in a kitchen smiling, wearing a blue sweater.

Mother Earth’s Interpreter

Alice Waters, an icon of all things sustainable, local, and seasonal, chats with our own Renee Schettler Rossi about her new book, In The Green Kitchen.

A pile of fresh ramps on a wooden cutting board in preparation to be made into seared ramps.

Seared Ramps

It wasn’t until a chef shared her approach to cooking ramps that Renee started feeling the garlicky, leeky love. And oh, how!