Leite's Culinaria

Accustomed to getting falafel takeout from your fave Middle Eastern food truck or restaurant? No more. You can make the best falafel you've ever experienced at home.

Tastes elegant. Yet comes together with ease. But shhhhh. That doesn't mean others need to know you didn't slave over it.

The traditional and incendiary Thai condiment has incited quite the following. Here's how to save yourself a trip to your local Asian market.

You can't prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this easy and unerringly helpful recipe.

So long, noodles that are buried beneath heavy cream sauces. This shrimp and leek pasta is made with a barely-there broth enhanced by the sweetness of leeks.

Dare we say this is better than your mom's rhubarb pie? We dare. This lovely rendition flaunts a lovely custard filling with sweet-tart rhubarb atop an impossibly buttery and flaky crust.

With its simple and soulful dry rub and foolproof instructions, this smoked pork butt means no more standing in line ever again for takeout 'cue. Here's how to make it at home.

Crisp-skinned and sinfully succulent, a grilled whole chicken is the surprise way to go for summer suppers. It'll be the talk of the table.

This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style 'cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.

An American classic, this indispensable spice blend brings a taste of the Eastern Shore to anything, anywhere, anytime.

Smoky mezcal and Damiana liqueur stand in for gin in this Mexican-inspired riff on the classic Negroni. Caution: You may never go back to your old ways.