Not Portuguese? Not a problem. It won’t lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.
Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.
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!
Yes, bourbon-inflected fried chicken. It’s in the brine. And oh, baby, are you gonna wish you’d been doing this all your life.
Fried chicken as you’ve never, ever experienced. Waffle-battered thighs are fried until crisp and doused with a spiked syrup that boasts a sweet heat.
This year, the state fair comes to you. Corn dog goodness in just 25 minutes. And with nary any effort. Seriously. Here’s proof.
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 perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
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.
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.
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.
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.
An easy, no-bake, Portuguese classic made with crushed cookies, confectioners’ sugar, cocoa powder, and whatever nuts or dried fruit you happen to have around. And (hiccup) Port.
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.
Sufficiently creamy and indulgent to feel worthy of a special occasion. Yet made from pantry staples and completely doable on a weeknight.
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.
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.
Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.
This skillet full of pumpkin macaroni and cheese awesomeness ranks off the charts in its indulgence-o-rama rating.