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Finally a steak taco recipe that let's you determine whether you want it with a little or a lotta heat. Just how much is entirely up to you.

This corn pie is overflowing with a buttery corn filling. Think corn on the cob but all encased in a flaky golden crust. Corn pie is great for Thanksgiving.

These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.

Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.

When you want the taste of cinnamon rolls but don’t have the time (or yeast!), enter these shortcut lovelies laced with spice and lavished with cream cheese icing.

These unconventional quesadillas are gooey with tangy goat cheese, salty tapanade, and earthy grilled radicchio. Equally impressive as an appetizer or solo supper.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they're filled with meat, cheese, or salsa.

Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. In a playing grown-ups sorta way.

Happy National French Toast Day! This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It's the best way to celebrate, we think.

Similar to Swedish meatballs, these Finnish balls are made with pork and are served in a sour cream sauce and are topped with tart preserves.

We're not kidding about these being perfect French fries. We're also not going to lie to you. Perfection takes time. We swear it's worth the wait.

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.

A press list of all TV, radio, and print notices as well as awards, honors, and distinctions for Leite's Culinaria.

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.

Chad Ward, an expert in all things cutlery, turns his attention to the history of the world's most taken-for-granted eating implement.

Similar to Middle Eastern kibbeh, these beef-and-bulgur croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.

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.

The home of the cookbook The New Portuguese Table by David Leite, filled with Portuguese recipes, cooking tips, and ingredients info.

Dense and rich, this gluten-free cake is a fave among the Portuguese, and anyone who's ever tried it. Its unforgettable taste comes from almonds, lemon, cinnamon, and vanilla.