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An easy-peasy dinner of oven-roasted fish that's ready in less than an hour. Compound butter isn't just a fanciful addition—it bastes everything with incredible flavor.

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

A collection of the reviews and press for The New Portuguese Table by David Leite.

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.

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.

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.

Wanna use a recipe or photo from Leite's Culinaria. You need permission, permission, and more permission. So just ask.

Return to the giveaways by clicking through to the index page below. Page 1 Hey, don’t leave so quickly! As…

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.

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.

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

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

A tasting of Portugal's famous white wine--vinho verde--at NYC's Astor Center was paired with food from David's upcoming cookbook. The matches were magical.

Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.

This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet concoction that goes spectacularly with the holiday turkey.

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

Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?