Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
How to Pull Off an Epic Thanksgiving Without Losing Your $h!t!
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Hello there Reader, Thanksgiving doesn't have to leave you cursing like a sailor. (Although, if you ever heard Mama Leite muttering in Portuguese while wrestling a 22-pound turkey into submission, you might think otherwise.) As someone who's hosted more holiday dinners than my youthful countenance would suggest―some of which ended with me hiding in the basement, clutching a bottle of wine, and questioning my life choices―I've learned a thing or two about keeping my sanity intact. The One will back me up on this, especially after That One Year We Shall Never Speak Of Again when I nearly burned down the house. But I digress. What I've learned is mastering Thanksgiving is all about strategy. And, unlike how I usually cook―which The One likens to a tornado in an apron―this requires that dreaded word: planning. Allow me to share with you my hard-won five-day plan that'll keep you from ending up in the fetal position behind the washing machine. (Not that I know anything about that.) My Free Foolproof Five-Day Countdown
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Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Vinegar Chicken Thighs with Agrodolce Sauce ReaderHello Reader, I rarely break pattern and send a single-recipe email. But I've been sitting on something. In 2009, Lucinda Scala Quinn published Mad Hungry: Feeding Men and Boys, and one of her recipes — vinegar-glossed chicken — moved into heavy rotation in our kitchen. I made it her way for years. Faithfully. Loyally. Like a Golden Retriever. And the recipe sat on the site for 17 years Then I got the inch to tinker. So I did. I switched from...
Hi Reader, I’ve always loved how sandwiches lower everyone’s expectations in the best possible way.Nobody arrives demanding ceremony. Nobody asks whether you spent all day cooking or if the tomatoes were locally massaged by monks under a full moon. You hand someone a really good sandwich on a summer evening and suddenly people are barefoot, leaning against the deck railing, stealing fries and bites off each other’s plates like raccoons with excellent manners.And perhaps that’s why I make them...
Hi Reader, Every summer, my refrigerator develops a split personality. The front shelves look perfectly respectable. There's fruit, yogurt, maybe a head of lettuce I swear I'm going to use. But hidden behind all that? A small arsenal of sauces. Jars of pesto. Containers of chimichurri. A rogue mayonnaise that's been given a suspicious amount of smoked paprika. Something red, spicy, and vaguely threatening. Usually at least one mystery sauce that seemed like a brilliant idea three days ago and...