How to Grill Steak

To grill the perfect steak, David turned to grill master Jamie Purviance for help and tips. Several hours later, he was searing and sliding.

Curried Steamed Mussels

Mussel Bound

Nova Scotia is a hotbed of mussels. After visiting a local shellfish farm, David and The One dined on the just-harvested bivalves, swimming in an herby broth.

Easy-Bake Oven

A Light Forever Dimmed

The creator of the red-hot toy of the ’60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.

Three Spanish salt cod fritters on a square white plate with parsley on a yellow napkin and black tray

Spanish Cod Fritters

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

  • (6)
  • 45 M
  • 13 H, 15 M
  • 59
Braised Veal Breast

Braised Veal Breast

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

  • (4)
  • 1 H
  • 4 H
  • 9
We're Frozen!

Blizzard Beef

David’s most reliable recipe for really inclement weather consists of braised beef that calls for just three ingredients.

Potato Pizza

Potato Bacon Pizza

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.

  • (5)
  • 45 M
  • 1 H, 50 M
  • 11