Leite’s Culinaria

A cast-iron skilled filled with choriqueso, a cheese dip topped with queso.AppetizersA sliced air fryer prosciutto-wrapped pork tenderloin covered in mustard-fig sauce on a white platterMainsA large yellow Dutch oven with a roast chicken on a bed of cooked shallots, topped with lemon zest and herbs.ChickenA white bowl filled with peach, burrata, and basil salad.SaladA loaf of Everything Bagel Bread in a Challenger Bread PanBreadsA pineapple upside-down cake on a white plate with a slice taken outDesserts

Passover Apple Cake

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

1 hr 40 mins

Passover Recipes

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Brand-Spanking New Recipes

Breaded Oven Fried Chicken Thighs

These crumb-coated thighs come together with no fuss and can easily be adapted to whatever ingredients you happen to have on hand.

35 mins

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These are the most popular, most loved, and most made dishes over the past 25 years.

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Pastéis de Nata ~ Portuguese Custard Tarts

Not Portuguese? Not a problem. It won’t lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.

2 hrs 30 mins

Batter-Fried Chicken

Proof that it doesn’t take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.

1 hr 30 mins

New York Times Chocolate Chip Cookies

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.

1 d 12 hrs

Roast Pork Butt

This roast pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is an incredibly easy recipe to make and yields enough pulled pork to feed a small army. It’s roasted low and slow in the oven until falling-apart tender.

10 hrs

David Leite

Hey, I’m David Leite

I’m a three-time James Beard Award-winning food writer, cookbook author, memoirist, podcast host, and publisher. I created this site in 1999 to help you find simple, quick, and wicked flavorful recipes. For the past 24 years, I’ve been cooking, teaching, and writing about all types of food, including those from my Portuguese heritage. Let’s eat! Vamos comer!

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Say Hello to Spring

Welcome warmer weather with these spring-inspired dishes featuring seasonal ingredients.

See all spring recipes

Spring Salad with Shallot Vinaigrette

Simple and spring-like is what we think of this easy and elegant salad that’s equally lovely on a random Tuesday night as it is at a tuxedo-required affair.

20 mins

Easy Rhubarb Crisp

An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you’ll be able to stop at just once.)

45 mins

Portuguese

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Portuguese Deep-Fried Green Beans

In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.

45 mins

Portuguese Tea Flan

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.

4 hrs 30 mins

Weeknight Winners (Quick Recipes)

You love to cook & feed the fam. But you don’t want to live in the kitchen. I’ve got your back.

More Quick Recipes