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David Leite

  • Recipe

    Pine Nut and Orange Cookies

    The addition of olive oil makes these tasty cookies moist and rich.

  • Recipe

    Gazpacho Shots

    On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a…

  • Recipe

    Green Olive Spread

    What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of…

  • Recipe

    Warm Marinated Olives

    Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.

  • Recipe

    Spicy Pickled Onions

    These onions are a great addition to a cheese plate. Make them at least 5 days before serving to allow the flavors to develop.

  • Recipe

    Fireman’s Sausage

    Serve this punchy flambéed sausage with crusty bread, or for an unexpected pairing, sweet fresh pineapple chunks. Read the Test Kitchen blog for tips on flambéing safely.

  • Recipe

    Salt Cod and Crab Fritters

    You can prepare the fritters ahead and then fry them when you’re ready to eat. Save the potato skins for Potato Skin Curls with Fresh Herbs.

  • Recipe

    Potato Skin Curls with Fresh Herbs

    These crisp shards of potato skin are cooked in oil infused with the season’s freshest herbs. The longer you leave the oil to infuse, the more intense the flavors. You’ll…