Adapted From Jen PetrovicPhotographer David Leite Sometimes, I don’t have the energy to make dinner. Especially after spending the day standing over a ...
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Adapted From Julia ChildPhotographer David Leite The first time I had steak au poivre was way back in 1988 when I was a waiter at the famed Windows on ...
About David Leite I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared ...
About David Leite I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared ...
This dreamy Gorgonzola sauce uses just a few high-quality ingredients but uses them very well. The cheese, cream, and butter come together in a smoothly ...
This all-time classic pasta recipe is a favorite of kids and adults. What’s not to like, right? Pasta, butter, and cheese. What’s interesting is I ...
I decided to make the “real thing” for St. Patty’s Day this year and brined a 6-pound, well-marbled, first-cut beef brisket. After its bath in the ...
Adapted From Nancie McDermottPhotographer David Leite Like my friend Nora Coccaro, I’m cuckoo for coconut. And I’ve made all sorts of coconut sweets ...
If I had known how easy this would end up being, I’d have been making Danish forever ago. In the span of just about 1 hour, I had a lovely treat to take ...
The hardest part of making this garlic confit was separating and peeling the garlic and figuring out what constituted “too small.” I just went ahead and ...