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Forget that wedge of iceberg beneath a glob of bottled blue cheese dressing. This lovely little salad is creamy yet sharp, rich yet acidic, classic yet blissfully unconventional.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

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.

This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.

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

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.

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

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

Soon to be known as "what's for dessert tonight" in your house, this old-fashioned dessert made from everyday ingredients takes its name from a simple glaze that makes the cake.

More savory than sweet, these shortbread go magnificently with booze of any sorts, from the most genteel of cocktails to your go-to wine from the corner store.

Jim Lahey's no-knead small baguettes are an easy-to-make bread. No knead, no fuss, these baguettes are baked on a baking sheet for a crispy, brittle crust.

Pizza, pizza. Here it's topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.

Leite's Culinaria mission, goals, points-of-view, and such.

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

Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.

This peas and eggs dish, so typical in Portuguese homes, especially in spring and Easter, is a cinch to make. Just sear the bacon, poach the eggs, and assemble. Oh, and eat.

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.

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

Lots of fresh lemon juice and lemon zest are added to the ethereally light and super smooth dessert mousse to give it a zip of flavor.

For these ultimate chocolate chip cookies, our ever-persistent David researched for three months and ate plenty of cookies in the process. Here he shares his discoveries.