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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.

Who knew Katharine Hepburn was as agile at baking as acting? These brownies make us think maybe she missed her true calling.

This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.

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.

These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.

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 rustic Italian-inspired cake made with the ever-so-slight coarseness of semolina in contrast to the tender sweetness of grapes.

This frothy Greek frappe can be shaken together in just a couple minutes from coffee, sugar, and milk. No blender required.

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

Browse the bios and personal histories of the staff at Leite's Culinaria.

Ah, pucker-worthy cranberries, the oft maligned must-have cooks begrudgingly put on the Thanksgiving table, get their due here.

Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn't bad, either.

David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there's a story behind finding them.

An exceptionally, deeply chocolate dessert that feels light and cool. It makes an elegant finish on a warm summer night.

A superlative version of the classic American quick bread that everyone loves. And that everyone pretty much always has the ingredients for on hand.

You're going to feel like a cheat when you serve these obscenely simple tarts to guests. Shhhh. Your secret's safe with us.

What makes this apple cake so incredibly moist that it stands out from the rest? Lots of things, including a lovely swirl of cream poured on top of the batter and baked right in.

Ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.

An ethereally creamy, subtly sweet, wickedly pistachio-y gelato that derives its pure flavor from nothing more than the essentials.

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.