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.
Hi Reader, There was a small jar in my Vovó’s refrigerator that I was absolutely forbidden to touch.Not because it was rare. Not because it was expensive. But because she had made it.In her kitchen, that distinction mattered. Things that came from the store were replaceable. Things that came from her hands were…well, let’s just say you approached them with respect.She didn’t talk about “artisanal cooking” or “homemade pantry staples.” Those are phrases we invented later to make ourselves...
Hi Reader, There are certain sounds in the kitchen that make my heart beat faster, and high on the list is this: ingredients hitting a blisteringly hot wok. Not a gentle sizzle. Not some prim little hiss. I mean that ecstatic roar that says dinner is moving fast, so you’d better keep up.I’ve always loved that moment—the speed of it, the swagger, the way garlic, ginger, scallions, soy, and chile can turn a handful of ingredients into something deeply savory and wildly satisfying in just...
Hi Reader, There was a small jar in my Vovó’s refrigerator that I was absolutely forbidden to touch.Not because it was rare. Not because it was expensive. But because she had made it.In her kitchen, that distinction mattered. Things that came from the store were replaceable. Things that came from her hands were…well, let’s just say you approached them with respect.She didn’t talk about “artisanal cooking” or “homemade pantry staples.” Those are phrases we invented later to make ourselves...