Leite's Culinaria

This purple-stained cake—er, what's left of it—calls for just old-fashioned goodness and the season's most compelling fruits. Got milk?

This easy, elegant meal of crispy-skinned salmon, bathed in a rich, creamy honey and tahini sauce is going to be on repeat all year long.

Not sure what to do with that mountain of sweet summer tomatoes? This sweet and savory tomato jam is the answer.

This easy meal of tender bucatini pasta all tangled up with sautéed shrimp and a lemony garlic butter sauce is on the table in just 30 minutes. You're welcome.

Taste of Portugal, our first spice blend, is bursting with the flavors I grew up with: smoked paprika, garlic, citrus, bay leaf, piri piri chiles, coriander, red wine, and more.

Topped with an indulgent chocolate buttercream frosting, this cake is so tender and chocolate-y, you'll never guess that there's three cups of zucchini inside.

Why put cheese only inside your grilled cheese sandwich? This beauty is filled with Cheddar and coated with Parmesan, which means you get a creamy, melty interior, and a crispy exterior. Basically, a perfect grilled cheese.

David indulges his inner Green Acres inclinations and shares his secrets to knowing when an heirloom tomato is destined for greatness in your kitchen.

Late summer means making the most of all those bushels of veggies and fruits so that you can enjoy them for as long as possible. Time to get pickled.

Breakfast. Brunch. Dessert. Midnight nosh. Heck, there's no time of day or night that we don't welcome this classic plum kuchen.

This combination of marinated, bacon-wrapped, and grilled chicken tucked into a bun with mayo, tomato, and arugula just became our new favorite way to enjoy a BLT.