LC Originals

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

Sufficiently creamy and indulgent to feel worthy of a special occasion. Yet made from pantry staples and completely doable on a weeknight.

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.

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.

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.

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.

This is, without any doubt, the BEST brined chicken recipe we've EVER tasted. Seriously. (And did we mention how quick and easy it is?!)

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

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 simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.

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.

Gilded with aged Grana Padano and Prosciutto, these little lovelies are the perfect crunchy, airy, salty little something to set out with cocktails. Then watch them disappear.

Creamy goat cheese, mild leeks, and Swiss chard come together in a perfectly flaky tart with surprise sweetness from plumped raisins and pine nuts.