To grill the perfect steak, David turned to grill master Jamie Purviance for help and tips. Several hours later, he was searing and sliding.

Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.

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David finally gets on the Today Show, cooking clams in a cataplana for Al Roker and Natalie Morales, and becomes addicted to live TV.

Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in a Portuguese cataplana, a sorta precursor of the pressure cooker

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Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.

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David’s most reliable recipe for really inclement weather consists of braised beef that calls for just three ingredients.

In this video, you’ll learn how to brine a Thanksgiving turkey.

In this video, you’ll learn how to stuff a Thanksgiving turkey.

In this video, you’ll learn how to make Thanksgiving turkey gravy from pan drippings.

In this video you’ll learn how to make gravy for a brined Thanksgiving turkey. The secret: fried mushrooms.

In this video, learn how to tell when the Thanksgiving turkey is done.

In this video, learn how to carve a Thanksgiving turkey.

We think these conversation-starting cookies defy the laws of physics. We think you’ll agree when you experience what big flavors they flaunt for something so thin.

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John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.