David Leite

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.)

Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new.

Fashioned from chocolate cake, filled and frosted with meringue, and festooned in a feathery pink coconut boa, these sno balls are the real deal.

Chinese Five-spice cookies. Essentially sugar cookies perfumed with Chinese five-spice powder. Say hello to your newest holiday tradition.

You no longer need to confront the eternal Thanksgiving dilemma of pumpkin or pecan pie. This recipe, in true egalitarian fashion, ensures you can have both.

You sure you don't like celery root? We think you'll change your mind when it's layered with potatoes, drenched in bacon-infused heavy cream, and smothered with cheese and bread crumbs.

We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart marmalade.

Rhubarb vodka. Yep. It's a thing. And you're going to want to make this tipsy spring tonic again and again and again.

This skillet full of pumpkin macaroni and cheese awesomeness ranks off the charts in its indulgence-o-rama rating.

Cheese straws that marry a cute form with a nonbreakable function. And that's to say nothing of the rich, cheesy flavor.

"Soft, spicy, holiday memory-invoking." "Spiced perfectly." "So easy." "Lovely." That's what folks are saying about these.

This classic baked pasta casserole is hearty, crowd-pleasing comfort food at its finest.

Quite possibly the definitive clam chowder, made simple yet spectacular with clams, salt pork, potatoes, and oodles of cream. A bold claim, we realize, yet we stand behind it.

Yep. We smoked, pickled, and fried these spuds. And we've no regrets. David divulges—and indulges—all in this blog post.

David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you'll just have to read about it.

What's easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.

You've not "made it" until you've an eponymous cocktail all your own. Witness the Fatty Daddy, a sweetly surprising number that packs a punch, just like our own dear David.