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 40,000 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 40,000 food lovers and subscribe.
Hi Reader, Every October, I buy winter squash as if preparing for a small agricultural apocalypse.The One watches them accumulate on the kitchen counter: butternut, delicata, spaghetti, kabocha. Soon we have what looks less like dinner and more like a still life entitled Man Who Cannot Control Himself at the Farm Stand.I can’t help it.I get more out of squash for less work than anything else at the market right now. Split one open, wrestle out the seeds, add some olive oil, salt, and heat,...
Hi Reader, Monday has never inspired much ambition in me.By late afternoon, I’m usually staring into the refrigerator as if the answer to dinner might reveal itself between the mustard and a jar of olives. It never does. What I am really doing is stalling.But curry can rescue a Monday.It starts innocently enough. An onion hits the pan. Then garlic, ginger, and spices. Within minutes, the kitchen smells warm and complicated, as if someone far more organized has been cooking all afternoon....
Hi Reader, There’s a moment every fall when The One and I stop pretending dinner can still be tomatoes, something grilled, and a devil-may-care splash of olive oil.The house gets chilly. The windows are shut earlier. And suddenly I want a pot on the stove. A big pot. Something burbling away for hours, fogging the windows and making the kitchen smell as if I’ve been terribly industrious when, in fact, I’ve mostly been wandering past the stove and lifting the lid.That’s the beauty of chili and...