David Leite

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.

A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they're doing.

David tries his hand--and The One's patience--at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.

Named for the time it takes to be beaten into delicious submission, seven minute frosting is delicate yet sturdy, light as air yet luscious as can be.

This pale Portuguese-inspired soup and salad makes up for in taste what it lacks in tradition.

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.

This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.

These lamb chops have a nifty marinade that doubles as a finishing sauce. It's your newest trick at putting dinner on the table pronto.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

Soon to be known as "what's for dessert tonight" in your house, this old-fashioned dessert made from everyday ingredients takes its name from a simple glaze that makes the cake.

Maionese de leite in Portuguese, milk mayonnaise--you heard us--is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

This spaghetti carbonara recipe tosses pasta with eggs, cheese, guanciale, pancetta or bacon, and pepper to form a creamy sauce. Quick and easy.

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.

We think these conversation-starting cookies defy the laws of physics. When you experience what big flavors they flaunt for something so thin, we think you, too, will be convinced.

A rich yet easy pasta al limone made with just a handful of pantry ingredients—cream, lemon, butter, and Parmigiano—tossed with ribbon pasta for a silky, citrusy, weeknight-worthy dinner in 15 minutes.

These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.

We're bewitched, thanks to this aged cookie dough--yes, aged COOKIE DOUGH--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

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.

Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.