Leite's Culinaria

A more exotic take on the traditional thumbprint, the addition of fig jam takes these beauties to an even better place. Sweet, warm, and gorgeous.

Looking for an easier way to cook quinoa? This recipe, from America's Test Kitchen, takes the trickiness out of this amazing ingredient.

A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.

Not just a hit with kids, this chocolate and peanut butter pudding is rich, creamy, and pretty darn irresistible.

Blueberry buckle is so easy to make but so hard to forget. Seriously--crispy edges, jammy blueberries, and tender cake in between. It's perfection.

Here's another recipe for those of you that desire a higher crust to filling ratio. Tassies are really just tiny pecan pies, y'all.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

Unlike many an overwrought and complicated Halloween sweet, these not-so-tricky treats deliver a scare—eek!—only after you make them. Not while you make them.

If your biggest complaint about pie is that there's never enough, have we got a surprise for you. A big ole apple pie, made on a sheet pan. Craving solved.

Essentially an Italian rendition of chicken cordon bleu, chicken saltimbocca is simply cutlets, cheese, prosciutto, a lovely pan sauce and it's on the table in 30 minutes.

Lasagna for breakfast? Well, why the heck not? Trisha Yearwood whips this up for a big breakfast but it makes a darn good dinner, too.