Leite's Culinaria

The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.

Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.

Instant Pot pork pozole is a dinner-time dream come true. Packed with hominy, chiles, pork and a richly spiced broth, it's super quick, too.

Creamy, cool, herby, and tangy, this homemade ranch dressing is unspeakably better than the stuff in a bottle or (shudder) envelope. Slather, drizzle, dunk, and dip away.

First you make an Oreo cookie crust. Then you smother it with a bittersweet and semisweet chocolate custard. The final flourish is whipped cream infused with vanilla. Sigh.

We know many who've fallen for these dulce de leche-filled shortbread cookies while in Latin America. Few have recovered. Rightly so.

This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that's sigh-inducingly coooooooooool.

Perhaps the sneakiest way ever to get kids–of all ages–to slurp something relatively nutritious for breakfast.

Yep. Grilled chicken tacos with mango. Perhaps you were expecting a humdrum weeknight dinner? Prepare to be astounded.

Forget that wedge of iceberg beneath a glob of bottled blue cheese dressing. This lovely little salad is creamy yet sharp, rich yet acidic, classic yet blissfully unconventional.

These chocolate-y devil's food cupcakes boast a creamy cheesecake-y addition. You may never go back to plain chocolate.