It took David a decade after a disastrous experience with roast goose to muster the courage to master proper fowl cookery. And boy, did he ever…
Homemade Maple-Espresso Bacon
A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That’s what you can expect from this crazy easy homemade bacon.
Pastéis de Nata ~ Portuguese Custard Tarts
Not Portuguese? Not a problem. It won’t lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.
Bacalhau a Gomes de Sa
Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.
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!
Bourbon Buttermilk Fried Chicken
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.
Waffle Fried Chicken with Spicy Bourbon Maple Syrup
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.
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.
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.
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.
Smoked Pickled Potatoes with Aioli
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
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.
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.
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.
Salame de Chocolate ~ Chocolate Salami
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.
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.
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.
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.
Sour Cream Apple Pie
Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.
Pumpkin Macaroni and Cheese
This skillet full of pumpkin macaroni and cheese awesomeness ranks off the charts in its indulgence-o-rama rating.