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We're not kidding about these being perfect French fries. We're also not going to lie to you. Perfection takes time. We swear it's worth the wait.

We're bewitched, thanks to this aged cookie dough--yes, aged COOKIE DOUGH--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.

Chad Ward, an expert in all things cutlery, turns his attention to the history of the world's most taken-for-granted eating implement.

Similar to Middle Eastern kibbeh, these beef-and-bulgur croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.

A full contact list for all the folks at Leite's Culinaria. Hey, drop us a line, why don't you?

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.

This peas and eggs dish, so typical in Portuguese homes, especially in spring and Easter, is a cinch to make. Just sear the bacon, poach the eggs, and assemble. Oh, and eat.

A tasting of Portugal's famous white wine--vinho verde--at NYC's Astor Center was paired with food from David's upcoming cookbook. The matches were magical.

Why is it that you can make a perfect boule of a bread one day only to turn out something that looks like a deflated fritter the next?

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.

Ah, pucker-worthy cranberries, the oft maligned must-have cooks begrudgingly put on the Thanksgiving table, get their due here.

For these ultimate chocolate chip cookies, our ever-persistent David researched for three months and ate plenty of cookies in the process. Here he shares his discoveries.

This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.

It may be a tad boring looking from the outside, but wait 'til you see what this eggplant timbale is filled with on the inside.

A bittersweet something for when you want something that's impressive and sophisticated (and did we mention vegan and gluten-free?).

When we think of brittle, we tend to think of a wallflower-like candy. This snappy little number proves that we couldn't be more wrong.

Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn't bad, either.

A winter classic made with navy beans, a ham hock, and a handful of pantry ingredients that somehow meld together into a sum that's far, far superlative to its parts.