David Leite

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

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.

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

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

A traditional bread that's heavily punctuated with Portuguese loveliness, including chouriço, presunto, and sheep's milk cheese. Practically a meal unto itself. And a damn satiating one at that.

For this dip, green olives are stirred into an eggless 'mayonnaise' made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.

Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.

It took David a decade after a disastrous experience with roast goose to muster the courage to master proper fowl cookery. And boy, did he ever...

A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That's what you can expect from this crazy easy homemade bacon.

This sautéed onions, chestnuts, and bacon recipe is a salty, caramel-y, and unexpectedly ideal-y mashup of ingredients as a Thanksgiving side dish.

Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.

Sufficiently creamy and indulgent to feel worthy of a special occasion. Yet made from pantry staples and completely doable on a weeknight.

Our recipe for fabulous ketchup made at home. Oh yes, you can. And it'll have a flavor unlike anything you can find at the store.

Fried chicken as you've never, ever experienced. Waffle-battered thighs are fried until crisp and doused with a spiked syrup that boasts a sweet heat.

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

Hot, spicy chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that's also divine.

In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it's comfort food at its simplest.

If you're looking for a lively dish, this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion.

A specialty of Portugal that's a superbly comforting and oh-so-satisfying dish of marinated pork shoulder and briny clams in a white wine and red pepper sauce.