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This pasta, filled with earthy morel mushroom and ramps--wild leeks--is balanced by the richness of Grana Padano and mascarpone cheese.

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.

5 ingredients. 15 minutes. And dinner is done.

David's most reliable recipe for really inclement weather consists of braised beef that calls for just three ingredients.

Can't face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won't knock you into a tryptophan stupor.

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.

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

Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.

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 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.

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

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

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

With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.

Fresh tuna smothered with blackening spices and, if desired, dressed with an Asian influenced soy sauce-based beurre blanc. Sigh.

An elegant yet uncomplicated chicken dish that seems much fancier and fussier than it actually is when it comes to making it. Lucky you.

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.

A slightly heretical take on a French classic, this riff involves onion soup, bread, and cheese, but not quite like you've experienced it before.

At a tasting of Michel Chapoutier's wines at Restaurant Daniel, David Leite learns a thing or two about wine, tasting, French food, and how to fake it.

A favorite holiday dish, beef Wellington is beef fillet slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.