Leite's Culinaria

David Leite is the publisher of Leite's Culinaria. He has received three James Beard Awards for his writing as well as for Leite's Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men's Health. Follow David Leite onGoogle+.

New England Clam Chowder

Jon Bonnell | Jon Bonnell's Waters | Gibbs Smith, 2014 Creamy variations of this soupy stew known as chowder, often referred to as New England clam chowder, are extremely hearty and rich. The key to this chowder is plenty of really good clams. Typically, quahog clams or cherrystone clams are the best for chowder since they’re larger and yield more meat for the buck ....more

Bacon-Wrapped Pork Tenderloin

Theresa Gilliam | Bacon 24/Seven | Countryman Press, 2014 Without question, this bacon-wrapped pork tenderloin recipe is one of my most popular recipes. The pork is juicy, tender, and flavorful.–Theresa Gilliam LC Pork To The Nth Degree Note Roast pork + bacon = loveliness to the nth degree. Any objections? ...more

Grilled Beer Braised Bratwurst

Ben Ford | Carolynn Carreno | Taming the Feast | Atria Books, 2014 Culver City, the neighborhood where Ford’s Filling Station is located, is a trendy place for young people to move, though there are still plenty of old-timers left. So it’s a real multigenerational mix, with a touch of Mayberry. It’s a tight-knit community, where people look for excuses to get together ....more

Spiced Nut Cake | Mirliton

Yigit Pura | Sweet Alchemy | Chronicle, 2014 This spiced nut cake recipe is the easiest dessert in my repertoire to prepare, as well as one of the tastiest. And as an added bonus, it’s gluten-free. The almond and hazelnut flours are not only very forgiving but also make the cake very moist ....more

Phyllo Crisps

Yigit Pura | Sweet Alchemy | Chronicle, 2014 [Editor's Note: Before we indulge you with the recipe for these Phyllo Crisps, we want to sharea few words about the author's history with phyllo.] Phyllo is the backbone of many Turkish desserts, and I have fond memories of it. When I was four years old, I would watch in wonder as my mom, my aunts, and my grandma stretched fresh phyllo on the tabletop and then layered it to make crisp, sweet... devour more...more

Salmon, Fennel, and Apple Salad

Diana Henry | A Change of Appetite | Mitchell Beazley, 2014 This salmon, fennel, and apple salad is the kind of dish I could eat at every meal—clean tasting with bright flavors. If you want bread with this, rye is the obvious choice.–Diana Henry LC Salmon Safety Note Some people swoon to the suppleness of uncooked salmon, whether sashimi, sushi, or ceviche. Others don’t ....more

Apple Recipes

There's more than one way to crunch, bake, or otherwise make your way through autumn's apple-y abundance. View slideshow ...more

Honey Recipes

Recipes both sticky and sweet, not to mention pleasantly, satiatingly honeyed in taste and texture. View slideshow ...more

Compost Cookies®

Christina Tosi | Momofuku Milk Bar | Clarkson Potter, 2011 Celebrity pastry chef Christina Tosi of Momofuku Milk Bar knows a thing about cookies. In particular, she knows about Compost Cookies. Legend has it that perhaps the most important thing she learned was years ago on an island 12 miles off the coast of New England ....more

Momofuku Milk Bar’s Graham Cracker Crust

Christina Tosi | Momofuku Milk Bar | Clarkson Potter, 2011 According to celebrity pastry chef Christina Tosi of Momofuku Milk Bar, “there is a less mundane, more scintillating way of making graham cracker crust than the simple mash-up of cracker crumbs, butter, and sugar you learned at your momma’s elbow.” Here it is.–Christina Tosi LC Gussied Up Grahams Note This gussied-up graham cracker crust recipe isn’t... devour more...more