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Most of us may need a stiff drink on April 15th, but this cake is loaded with plenty of butter and booze. Consider it a classy alternative to a bottle of vodka.

Just like the much-ballyhooed chocolate blackout cake from Ebinger's in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.

These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.

Here's how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.

"Best brownies" is a bold assertion. Yet these merit exactly that distinction. Shatteringly crisp on top, fudgy in the center, and intensely chocolatey through and through.

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

David continues his saga of preparing for his appearance on The Today Show on March 22nd.

After 33 years, David Leite finally gets his wish: appearing on the Today Show, where he'll demonstrate making a cataplana for Matt, Meredith, Ann, and Al.

A ridiculously creamy--and relatively simple--homemade caramel filling graces this properly flaky pastry. Salted butter--lots of it--lends this dessert just the right amount of indulgence.

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

This warm-from-the-oven nosh is the ideal melding of sweet, spicy, and savory. An ideal pre-Thanksgiving-dinner nosh.

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 oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.

Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.

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

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.

We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.

David Leite's first tomato harvest proves smaller than hoped for. The tomatoes are luscious and ripe, but few in number. A harvest or a tasty travesty.

The coconut flavor of this ice cream is accentuated by toasting the coconut to lend a grand flavor to a vanilla ice cream base.

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.