A sprinkle here, a pinch there, this stuff is the perfect little extra to jazz up anything savory that you’re cooking. And you already love it.

Much less work than making bagels but just as delicious when slathered and schmeared with butter or cream cheese—or any soft cheese, really. And it’s perfect for toasting.

Jammy fruit topped with a sweet topping and an unexpected acidic hit of balsamic. Perfect for breakfast, dessert, afternoon snacks, and everything in between.

Gilded with aged Grana Padano and Prosciutto, these little lovelies are the perfect crunchy, airy, salty little something to set out with cocktails. Then watch them disappear.

Our fearless leader’s very own incredibly adult-friendly, sweet-savory sauce that was tailor-made to drizzle all over chicken and waffles, and honestly, nearly everything else.

Sometimes simpler is better. Proof? This classic chocolate frosting from the back of the tin of Hershey’s cocoa. We dare you to not just eat it straight from the spoon.

And you thought those perfect swirls of cinnamon raisin awesomeness were something you could only get in store-bought loaf. This recipe dispels that myth.

One of France’s greatest innovations, the croissant, meets its match in this croque monsieur casserole filled with ham, cheese, and a milky béchamel.

Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.

Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.

If you’ve been to South Africa, chances are you’ve been craving this dish. Rest assured, it’s possible to recapture the loveliness you experienced abroad back home in your kitchen.

David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

These diminutive queques are flavored with a hint of citrus that’s equally welcome at breakfast, tea, or any other hour of the day, quite frankly.

Sweet custard flecked with flakes of coconut are what you can expect from pasteis de coco, a dessert classic from Portugal.

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.

Certain things in this world inspire lasting love. Like this cake. An old-fashioned American classic for a reason.

Tender, moreish potatoes with herb-inflected, cheese-crisped bottoms. We guarantee that you’ll be smitten.

Our latest definition of decadent comfort food. A David Leite original, this recipe melds layers of ham, potatoes, shallots, and gooey cheese in a rich cream sauce.

Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.