To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.
We quite fancy these unexpected and exceptional little lovelies, which juxtapose sweet and salty, crisp and tender.
Pizzoccheri is a hearty, flat, buckwheat noodle commonly tossed with a butter sauce of some sort. You can thank the Lombardy region of Italy for it.
Easy yet elegant, this simple pasta dish calls for any long, narrow, flat pasta, garlic, olive oil, seafood, and parsley. Dinner is done.
An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.
Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.
Formally known as tournedos Rossini, these little lovelies are gilded with seared foie gras and drizzled with Madeira and truffle sauce.
David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.
Buttery shortbreads take on an Asian accent—and an absolutely unforgettable appearance—with the addition of matcha powder.
One of the South’s greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.