Cuisine

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

Creamy Southern stone-ground grits with Cheddar cheese, plump sautéed shrimp, crisp bacon, garlic, and scallions.

Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.

This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.

This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.

This pasta, filled with earthy morel mushroom and ramps--wild leeks--is balanced by the richness of Grana Padano and mascarpone cheese.

Here's how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.

Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

If you weren't fortunate enough to have this breakfast staple made for you in your formative years, you have some lost time to make up for.

Ever heard that little ditty, "Winner, winner, chicken dinner?" We like to think of it as "Winner, winner, chicken piccata dinner."

Maionese de leite in Portuguese, milk mayonnaise--you heard us--is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

There's a time and a place for straight-up plain cornbread. Yet it's always the right time and place for cornbread that's lent a little more richness by Cheddar.

The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.

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.

One of the South's greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

These braised short ribs from Mario Batali's restaurant Babbo are one of David's favorite things. One taste and you'll understand why.

A little spicy, salty, and sweet and altogether satisfying. A weeknight salvation when you need dinner pronto but you want something that's not predictable or boring.