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These little lovelies contain sugar and spice and everything nice--including an oh-so-buttery oat streusel and a batter so enticing you'd never, ever guess it's good for you.

Ever wonder why you can't lose weight? It's not for lack of resolve or willpower. It's because some Roman king long ago decided to mess with the calendar.

Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?

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

No more helplessly watching as the chops you toss on the grill toughen into leathery dryness. This flawless technique cooks the pork loin whole and slices it AFTER grilling.

David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.

After taking the iPad for a spin in the kitchen testing recipes, David isn't only smitten, but convinced the it could change cookbook publishing forever.

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.

The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.

This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.

Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.

If you weren't fortunate enough to have this breakfast staple made for you in your formative years, you have some lost time to make up for.

You've not truly lived until you've had pork belly prepared this way. Perhaps it's time you get a life....

A classic. Bread stuffing filled with celery, onion, thyme, basil, and parsley that's synonymous with Thanksgiving (though honestly, it's equally welcome any time with roast chicken).

This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.

This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.

More savory than sweet, these shortbread go magnificently with booze of any sorts, from the most genteel of cocktails to your go-to wine from the corner store.

Nothing's finer than getting a book published. Nothing's worse than the day it comes out. David Leite documents the highs and woes of publishing.