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A sort of inside-out take on tortellini filled with spinach and ricotta, this quick weeknight pasta supper boasts a rich spinach and ricotta sauce.

We think these conversation-starting cookies defy the laws of physics. When you experience what big flavors they flaunt for something so thin, we think you, too, will be convinced.

Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.

Nothing's finer than getting a book published. Nothing's worse than the day it comes out. David Leite documents the highs and woes of publishing.

Finally a steak taco recipe that let's you determine whether you want it with a little or a lotta heat. Just how much is entirely up to you.

We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.

The coconut flavor of this ice cream is accentuated by toasting the coconut to lend a grand flavor to a vanilla ice cream base.

An easy-peasy dinner of oven-roasted fish that's ready in less than an hour. Compound butter isn't just a fanciful addition—it bastes everything with incredible flavor.

These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.

A collection of the reviews and press for The New Portuguese Table by David Leite.

The operative word in this turkey recipe is simple. Although that word doesn't convey how crisp-skinned, monstrously moist, sigh-inducingly tender, and really quite quick this turkey also is.

Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.

When you want the taste of cinnamon rolls but don’t have the time (or yeast!), enter these shortcut lovelies laced with spice and lavished with cream cheese icing.

Sounds a lot more compelling than "squid cooked over hot coals"! Or, in this case, cast iron skillets. Our recipe tester Sofia swears this is just like what they serve in her native Portugal.

These lovely crepes are filled with homemade dulce de leche and topped with chocolate-coffee sauce and ice cream.

These unconventional quesadillas are gooey with tangy goat cheese, salty tapanade, and earthy grilled radicchio. Equally impressive as an appetizer or solo supper.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

Pizza, pizza. Here it's topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.

Similar to Swedish meatballs, these Finnish balls are made with pork and are served in a sour cream sauce and are topped with tart preserves.

This potato salad captures the spirit of summer, with its fresh basil, just-picked tomatoes and corn and freshly dug red potatoes.