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, My relationship with French cooking is both affectionate and slightly combative.It began in a professional kitchen, where I spent several years being gently—and sometimes not so gently—informed that my Portuguese instincts were interfering with my French technique. Apparently, reaching for garlic, olive oil, and enthusiasm before consulting the classical canon was considered…improvisational.My Vovó, had she been present for any of those critiques, would have had thoughts. Strong...
Hi Reader, There’s a particular sound my husband recognizes on Monday nights.It starts with the pasta water coming to a boil. Then the quick rattle of a pan hitting the stove. Olive oil. Garlic. Maybe anchovies if I’m feeling persuasive. And somewhere in the middle of it all, the faint clink of a wooden spoon against the pot as I taste, adjust, and keep moving.At some point along the way, Monday became pasta night in our house. Not formally—no declarations were made—but the pattern emerged...
Hi Reader, Spring always makes me want to cook seafood.Not in some noble, virtuous way. In a greedy way. In the way that the first warm-ish day sends me straight to the fish counter to stare at fillets, shrimp, and shellfish as if I’ve been personally wronged by winter.After months of braises, roasts, and the sort of food that wears wool, spring seafood feels like a release. It cooks fast. It tastes clean. It doesn’t ask for much beyond decent ingredients and the good judgment not to bully...