Leite's Culinaria

Strawberry Rhubarb Pie with Ginger Crumb Topping

Sam Mogannam | Dabney Gough — Thu, 24 May 2012 14:00:11 +0000

Bi-Rite Market's Eat Good Food | Ten Speed Press, 2011 | Makes one 9-inch pie

The combination of strawberry and rhubarb is a classic for good reason: the sweet, juicy strawberries are perfectly balanced by the tart rhubarb. Our version features a crumb crust on top, which works well with a very juicy fruit filling such as this one, as a traditional pie crust topping would get soggy. The crumb also provides crunchy textural contrast to the...

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Toaster Tarts

Kim Laidlaw — Wed, 23 May 2012 14:00:09 +0000

Williams-Sonoma: Home Baked Comfort | Weldon Owen, 2012 | Makes 12

I’m a child of the 1970s, and though my mom baked fresh bread, made her own yogurt, and had a vegetable garden, there was a certain amount of junk food that my brother and I always asked for. I loved cherry Pop-Tarts as a kid. I haven’t had one in many years, so I thought I’d create a somewhat adult version of the pastry (but don’t put these in the toaster!).

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Never Cook Naked: Mayo Salads, Shared Steak, Pie Crust

Bruce Weinstein | Mark Scarbrough — Tue, 22 May 2012 14:00:39 +0000

Our very clever, very clothed Never Cook Naked columnists, Mark Scarbrough and Bruce Weinstein, are at your disposal, able to troubleshoot everything from questionable table etiquette to tricky cooking techniques (and, natch, proper cooking attire). For those of you curious to read more culinary conundrums explained, perhaps you’d care to peruse previously asked questions, starting with last column’s answers regarding...

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Rain or Shine BBQ Recipes

Julie Dreyfoos — Mon, 21 May 2012 14:00:18 +0000

Let's be realistic. The weather come late May is anything but reliable. Our strategy? Barbecue-ish recipes that require no barbecue. Just in case.

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Hummingbird Cake

Sara Foster — Fri, 18 May 2012 14:00:41 +0000

Sara Foster's Southern Kitchen | Clarkson Potter, 2011 | Makes one 3-layer cake that serves 10 to 12

Surely, this most, pecan- and fruit-flecked cake must get its name from the sugary nectar upon which fluttering hummingbirds lunch. The namesake sweet is at least as popular among the birds’ Southern human counterparts. Indeed, it’s Southern Living’s all-time most requested recipe. This is my adaptation of the magazine’s classic...

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Port and Paprika Chicken Bites

Kate Heyhoe — Thu, 17 May 2012 14:00:41 +0000

Great Bar Food at Home | John Wiley & Sons, 2007 | Serves 4 as tapas

Portuguese and Spanish ingredients—inimitable port wine, paprika, cilantro, and olive oil—flavor this tapas-style dish. Set out cocktail picks, or toothpicks, for nibbling on these delicious little bites. To cook these bites once and enjoy them twice, double the recipe, omitting the cilantro, and freeze half the batch. Then just thaw them in the fridge and reheat them...

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The Kitchen Counter Cooking School

Kathleen Flinn — Wed, 16 May 2012 14:00:21 +0000

“Standing on the stage delivering the graduation speech at Le Cordon Bleu in Paris is not the optimal time for an existential crisis.”

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So begins The Kitchen Counter Cooking School, a sequel, of sorts, to The Sharper Your Knife, the Less You Cry from award-winning writer Kathleen Flinn. Whereas Flinn’s first book tells her tale of earning a diploma from the world’s most famous cooking school, her second...

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Pureed Pea Soup with Mint

Mona Talbott — Tue, 15 May 2012 14:00:46 +0000

Zuppe: Soups from the kitchen of the American Academy in Rome | The Little Bookroom, | Serves 6

English peas come in fast and we make a feast of them in the early days of spring. This sweet creamy soup is exactly the same color as the Bass Garden outside the kitchen window. Adding the parsley and mint at the end not only intensifies the flavor, but accentuates the brilliant spring green color. Avoid the temptation to make this soup out of...

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Spring Fling Recipes

Renee Schettler Rossi — Mon, 14 May 2012 14:00:43 +0000

It's been a loooong wait for ramps and rhubarb and pea shoots, but they're back. At last. Here, allow us to help you breathe a sigh of relief.

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Podcast: Kathleen Flinn

David Leite — Sat, 12 May 2012 18:23:16 +0000

Kathleen Flinn | author | The Kitchen Counter Cooking School

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“Standing on the stage delivering the graduation speech at Le Cordon Bleu in Paris is not the optimal time for an existential crisis.”

So begins The Kitchen Counter Cooking School from award-winning writer Kathleen Flinn. Whereas Flinn’s first book tells her tale of earning a diploma from the world’s most famous cooking school, her second...

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