Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
If you’ve been to South Africa, chances are you’ve been craving this dish. Rest assured, it’s possible to recapture the loveliness you experienced abroad back home in your kitchen.
David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.
Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.
These diminutive queques are flavored with a hint of citrus that’s equally welcome at breakfast, tea, or any other hour of the day, quite frankly.
Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.
A Portuguese classic made with beef and peppers, caçoila de Pico is a slowly simmered affair that’s well worth the wait.
Sweet custard flecked with flakes of coconut are what you can expect from pasteis de coco, a dessert classic from Portugal.
David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.
Certain things in this world inspire lasting love. Like this cake. An old-fashioned American classic for a reason.