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These eggplant wraps are a cinch to make. Roasted eggplant, goat cheese, and basil make pretty nifty appetizers or a full-on lunch.

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.

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.

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

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.

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

Sounds a lot more compelling than "squid cooked over hot coals"! Or, in this case, cast iron skillets. Our recipe tester Sofia swears this is just like what they serve in her native Portugal.

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

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

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.

Part tart, part sweet, and part party-riffic, this summer quencher is ideal for backyard or front porch sipping. Bottoms up.

This potato salad captures the spirit of summer, with its fresh basil, just-picked tomatoes and corn and freshly dug red potatoes.

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.

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.

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.

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.

Steak marinated in a soy-ginger sauce is grilled, and wrapped with lettuce and peppers, before being wholly devoured. They're about as cool and fresh as you can get.

Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.

For a taste of Martha's Vineyard away from the coast make Jessica B. Harris's stuffed quahogs - hard shell clams - to enjoy with an evening drink before dinner.