David Leite

Cheesy, biscuity deliciousness created by our very own David, these defy a few proper biscuit-making laws of the South yet still retain all that irresistible charm.

A simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.

Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.

Buttery, rich pound cake is ribboned with a marmalade layer, steeped in blood orange syrup, and finished off with a tartly sweet orange glaze. Sigh.

A traditional Azorean dish that boasts meltingly tender oven-braised beef, potatoes, chouriço, and onions. It's a rustic, homey, Sunday supper sorta dish from my VERY Portuguese mom.

Our very own David Leite shares the recipes behind the drama-drenched Thanksgiving stuffings he grew up with at his family's Portuguese table.

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

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.

Creamy goat cheese, mild leeks, and Swiss chard come together in a perfectly flaky tart with surprise sweetness from plumped raisins and pine nuts.

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

With its deep dark chocolate smack and intense espresso buzz, this mocha cake creation ought to have a minimum age requirement.

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.

Inspired by the tropics, this simple single-layer cake is quick and easy yet lacks nothing in terms of satisfying richness.

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.

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.

What makes this mushroom barley soup so satisfying? It's easy, fast, and eminently slurpable.

A beloved American favorite from the 1960's that we just had to bring back.

Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.

Got a ton of cherry tomatoes and a craving for a creamy, cheesy, gorgeous summer tart? Lucky for you, we have the perfect solution.

Guess which recipe David begged to have for a late Sunday night supper after the Ed Sullivan show? (Hint: This one.)