This Ooni pizza with Portuguese sausage and sheep’s cheese has a smoky, spicy flavor that is great for pizza Fridays.
Why should you have to choose between chocolate and Oreo ice cream when they taste so magnificent together?
Some nights we dream of being lost amid giant steaks piled high with mounds and mounds of sweet caramelized shallots made according to this recipe. Hate to wake up.
Remember your mom telling you, “Pretty is as pretty does…”? This lovely elixir knows no distinction–it’s just pretty through and through.
To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.
This spaghetti carbonara recipe tosses pasta with eggs, cheese, guanciale, pancetta or bacon, and pepper to form a creamy sauce. Quick and easy.
An impressive dessert, created by David himself, gets an autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.
A cool, creamy version of our favorite pie. Pumpkin ice cream with chunks of crunchy crust and, get this, swirls of marshmallowy meringue.
Upgrade your potato gratin with a little French onion flair. Layers of mushrooms and onions are slipped between potatoes and it all gets covered in cheese.
These wonders of wonders are irresistible cakey donuts baked in muffin tins that are spiked with nutmeg and cardamom and rolled in melted butter and cinnamon sugar.