Crockery filled with bacalhau a Gomes de Sa--layers of salt cod, potato, and, onions; on top, sliced olives, quartered boiled eggs, parsley on wood

Bacalhau a Gomes de Sa

Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.

Seven sourdough bagels topped with poppy seeds.

Sourdough Bagels

The pleasing smack of sourdough was seemingly made to be melded with the awesomely chewy denseness of bagels. And it’s SO much easier than you’d expect!

Five corn dogs with sticks on a plate

Corn Dogs

This year, the state fair comes to you. Corn dog goodness in just 25 minutes. And with nary any effort. Seriously. Here’s proof.

Five baked blueberry pecan muffins on a wooden surface.

Blueberry Pecan Muffins

Our quest for memorable-in-a-lovely-way blueberry muffins has been decades-long and riddled with disappointment. Here’s the muffin recipe that changed our tune as well as our ‘tude.

A person removing a slice of fresh tomato tart with a lifter and a bowl of pesto and black pepper on the side.

Fresh Tomato Tart

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

Several cooked papo-secos on a wire rack.

Papo Secos ~ Portuguese Rolls

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.

A bifana, a Portuguese pork sandwich on a white plate with a bottle of mustard in the background.

Bifanas ~ Portuguese Pork Sandwiches

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.

A white bowl filled with soft peanut butter cookies.

Soft Peanut Butter Cookies

We’ll demolish almost any version of peanut butter cookies. But these, with their slightly crisp edges and oh-so-soft, melt-in-your-mouth center, are among the best we’ve ever experienced.

A white bowl and silver spoon filled with tuscan beans, red pepper, and celery.

Tuscan Beans

If you’re looking for a lively dish, this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion.

Three savory ham and Cheddar biscuits in a bowl lined with a white tea towel.

Ham and Cheddar Biscuits

Cheesy, biscuity deliciousness created by our very own David, these defy a few proper biscuit-making laws of the South yet still retain all that irresistible charm.

A partially cut St. Phanourios cake on a wooden slab on a wooden chair.

Saint Phanourios’s Cake

Bake this cake in honor of Phanourious, the patron saint of lost objects, and you just might find something. Even if you never knew it was missing.

A blood orange pound cake on a wire rack with glaze and sugar syrup, three slices cut

Blood Orange Pound Cake

Buttery, rich pound cake is ribboned with a marmalade layer, steeped in blood orange syrup, and finished off with a tartly sweet orange glaze. Sigh.

A sour cream apple pie with one slice cut out in a ceramic teal deep pie dish. The slice is on a green plate in the background.

Sour Cream Apple Pie

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.