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  • Green gazpacho

    • TrishaCP on May 24, 2016

      I first had this at my friend's house, and we've made it since to raves. It just tastes really fresh and bright and depending on your choice of chile, spicy. I significantly reduced the oil here (probably from 1 cup to 1/3 cup) and that worked just fine.

  • Almond and coconut granola

    • jhappel on February 15, 2013

      I like this with sesame seeds. Also, I mix the cinnamon and vanilla in with the agave nectar and oil. It mixes more evenly.

  • Blueberry tea cake

    • jenmacgregor18 on February 13, 2017

      This was moist, with a tender crumb and it pretty much tasted entirely of lemon-both the frosting and cake. I couldn't taste the blueberries at all. I used Wylers' frozen wild blueberries. I prefer these to regular blueberries; but maybe they have a milder flavor? I love anything lemon, so I still loved the cake. But if you're looking for blueberry, maybe consider leaving out the lemon zest & juice and just using vanilla.

  • Chipotle maple barbecue beef brisket

    • krobbins426 on December 28, 2012

      Made this for Hannukah party. Everyone raved about it. My brisket cooked considerably faster than I expected and I thought it would be dry. But I shredded the meat and dumped more sauce on it and let it stand while I cooked the rest of the meal.

  • Yucatan-style slow-roasted pork

    • chawkins on January 03, 2014

      Wow, a lot of bold flavors packed into this roast. Many different spices were used in large quantities. I cooked mine for five and a half hours and it was still not as tender as I'd like it to be, probably because I used a bone-in roast, but it was moist and juicy. As a result, it took me more time to shred it for use in tacos than prepping the paste that goes all over the roast.

  • Roasted sweet potato and feta salad

    • tasteslike on April 04, 2017

      Tangy vinaigrette, tender roasted onions, oven-caramelized sweet potatoes, and bitter greens make a nuanced dinner salad. Sweet potato hater really enjoyed this I'll make it again. Instead of spinach, I used commercial Red Dandelions (chicory), Belgian endive, spring onions, and green garlic, all thinly sliced. Because it was languishing in the refrigerator, I added a roasted beet; it was nice but not necessary. Cheese and mustardy vinaigrette (there'll be leftovers) are essential. We had as filling main course salad and served it with crusty bread. Update: 3 days later, used leftovers to fill rustic galette. The greens were still good, but completely wilted. Stirred in egg and 1/4 c panko. Made a topping with grated French tomme, panko, Aleppo pepper, black pepper, and a pinch of salt. Roll out galette dough, fill, and bake at 375F for 30-40 minutes. We loved the original salad, but the galette was better.

  • Senegalese lamb stew (Mafe)

    • minerva on July 27, 2013

      Recipe instructions are confusing and inaccurate. However, knowing what the dish should taste like, I could use this as a template.

  • Pappardelle with amazing slow-cooked meat

    • Astrid5555 on March 05, 2017

      This is very good, but not as good as Food52's Braised oxtail ragu which on the other hand is much more involved. Hands-on time for this pasta dish was 15 minutes in the morning (used the food processor to cut the vegetables), and aside from shredding the meat once finished and cooking the pasta, there is nothing else to do but letting the sauce bubble away for three hours. Makes a big pot with enough leftovers for dinner. Used braising beef and left out the pearl barley, since I did not want to add extra carbs to the sauce. Will definitely repeat!

  • Peruvian roast chicken

    • ellabee on May 26, 2014

      Advance prep: chicken marinates 5-8 hours before roasting.

    • chawkins on January 16, 2017

      I marinated my chicken for 6 hrs and it was quite flavorful. However, the cooking time is a bit off, I have an over 6 lb chicken, and it was done in the time prescribed for a 4 lb bird. The chicken did not have a vinegary taste, neither did the pan sauce. My husband who has a strong dislike for vinegar ate it.

  • Chocolate-peanut butter mousse tart

    • Miquette on January 12, 2013

      This is soooo good! The flavors are well-balanced and it has a beautiful texture. Even my BF who doesn't like peanut butter couldn't stop talking about it (and eating the leftovers)!

  • Slow-roasted pork shoulder with fennel and orange

    • Fiona on April 30, 2017

      I used a shoulder of pork weighing over 3kgs and cooked it for 4.5 hours. It was so delicious I'm going to have a hard time slow cooking pork any other way! The meat fell away from the bone and the crackling was perfect. The classic combination of fennel and orange flavouring the pork and the caramelised chunks of fennel and orange cooking in the juices are fantastic. My guests loved it and we all ate far more than we should have done.

  • Margaret’s espresso cake

    • chawkins on October 24, 2012

      Very good, 'coffeey' enough even though I did not make the icing and cut the sugar down by 25%.

  • Southern corn sticks

    • zorra on August 17, 2016

      So nice that this recipe perfectly fills that silly cast iron corn stick pan crowding my cupboard. As such, & perhaps because it specifies fine cornmeal, results are better than other cornbread recipes.

  • Romesco sauce

    • jzanger on November 24, 2013

      Really delicious. I made a double recipe in order to use some ripe peppers still around from the garden (!). The combination of fresh roasted peppers with the dried anchos is great. Subbed about a heaping cup of jarred tomatoes (remember, double batch) for the fresh called for in the recipe. I used about 2/3 cup skinned hazelnuts and 2/3 cup blanched almonds for my double batch. I also found I had to use more than the 1T olive oil to fry the bread slices. I'd make this recipe again for sure.

  • Cauliflower-bacon gratin

    • spharo00 on January 27, 2013

      This recipe took much longer to bake than the suggested time, even with the specific size of baking dish recommended. Overall, the dish was somewhat bland. It really had no flavor in my opinion.

  • Apple and white cheddar scones

    • chawkins on September 16, 2012

      My favorite scone recipe. The apples need to be prebaked before mixing in with the rest of the ingredients, so a little bit more effort than other scones. But what is not to like about apple and cheddar, a classic combination.

  • Torn figs and burrata cheese

    • bwehner on August 22, 2015

      So easy...but, must have really fresh & good ingredients

  • Drunken apple cake (Kuchen borracho)

    • chawkins on October 16, 2014

      Great cake that is not too sweet, with lots of apples (5 sweet/tart apples), just enough batter to hold them together and a subtle hint of rum. The recipe calls for a 9" x 2 3/4" spring form pan. I used a 9 1/2" x 2 1/4" one and the cake rose right to the top of the pan without spilling over, perfect size for it. It also released from the pan very easily.

  • Mango-banana salsa

    • chawkins on April 10, 2013

      Great salsa, first time to have banana in my salsa and it was great on the fish tacos. I halved the recipe and did not use the habanero because I could not find any red habanero in my supermarket here. The pickled jalapeno that I served as a condiment for the fish tacos provided enough heat to make up for that omission.

  • Baja cabbage slaw

    • chawkins on April 10, 2013

      This slaw is dressed by the barest amount of dressing, perfect on top of fish tacos, but would not be good as a stand-alone slaw.

  • Lemon, ricotta, and pea pasta

    • Astrid5555 on November 12, 2016

      Found some leftover ricotta cheese in the fridge and some peas in the freezer and this recipe turned up during my EYB search. What a positive surprise! A tangy, sweet & creamy sauce plus very quick to make. Will repeat!

  • Fall-off-the-bone baby back ribs

    • Rinshin on June 05, 2016

      No kidding. This is the fall off the bone ribs without any dryness. Perfectly cooked with two stage cooking of being in the oven for 2 hours with beer and later on bbq with maple adobo bbq sauce. The taste of the bbq sauce was excellent but for us it was too spicy hot. We just can't handle the heat as we've gotten older but for most I think this level of heat is the norm. I plan to use only 1 chipotle from canned chipotle in adobo next time and depending on the taste, I may go up one. Since you have to cook down this sauce to quarter, it's hard to gauge the spiciness when not reduced. I did add some bourbon and 2 oz dark choco as was suggested,

  • Radishes with butter dressing

    • wester on April 14, 2015

      This dressing is excellent on radishes, but just as good on tomatoes or new potatoes.

  • Orecchiette with morel mushrooms and ramps

    • meggan on May 07, 2012

      Use real morels - the dried ones just don't cut it. Also use real mascarpone and make sure there is enough mushrooms for pasta. I think this recipe could have used a little less than a pound.

  • Individual chicken pot pies

    • hillsboroks on February 09, 2014

      These were delicious and a great dish to make on a snowy, icy day. I followed the recipe to the letter and ended up with 6 five inch pie pans of filling. I baked two for dinner, put two in the fridge for tomorrow night's dinner and put two in the freezer for later. Next time I might add some red or yellow potatoes with the carrots and at my husband's request make a double crust on the pies. But over all this is a recipe to repeat.

  • Robert’s absolute best brownies

    • chawkins on June 06, 2013

      My go-to for brownies, rich, chocolaty and fudgy. Best yet, you only dirty one bowl and since the pan is lined with either parchment or foil, you don't have to clean the pan either.

    • raybun on April 02, 2017

      This is my favourite brownie recipe. I throw in whatever dried fruit or nuts I have, great with dried cranberries and finely diced crystallized ginger. My daughter has been requesting it every year since she was 3 for her birthday cake. I love watching her friends faces as they taste a real dense chocolate brownie for the first time compared to the usual Betty Crocker cake they get given... the room goes silent!

  • Steamed cod with ginger and scallions

    • Bloominanglophile on January 28, 2014

      This year I am trying to cook at least 1 light/spa-type meal per week. This dish fits the bill, and is really quick to boot. I did reduce the ginger to 1 Tbsp. Make sure your cod is good quality--my IQF wild-caught frozen cod fillets were rather mushy. Luckily the steaming liquid was flavorful and helped mask the disappointing quality of my fish. I served this with Sweet & Sour Cabbage (from Breath of a Wok), and sliced blood oranges sprinkled with sweetened flaked coconut. Don't you feel slimmer just reading this?!?

  • Slow-cooked lamb shanks in Pinot Noir

    • mseers on October 16, 2011

      Excellent. I used much more wine, almost a full bottle.

  • Chocolate-ginger crinkle cookies

    • Melanie on April 18, 2013

      These were brilliant! Soft texture with pockets of melted chocolate and chewy ginger. Made ahead of time for a morning tea and they lasted well.

  • Lemon-scented pull-apart coffee cake

    • chawkins on September 22, 2012

      Fun to make and to eat, quite tasty to boot. But this is not a cake, it is a yeast bread.

  • Roasted butternut squash pie

    • jzanger on February 21, 2013

      Here's the thing--the combination of flavors in this is great, but the phyllo is the wrong choice for the crust. It's fussy and doesn't add enough to the dish to deal with it again. I'd use puff pastry or make a savory quiche dough instead. I'd like to try this as a vegetarian filling for hand pies (pasties, empanadas) with the addition of small paneer cubes. MORE NOTES: used twice the amount of ginger and cilantro, an extra clove of garlic, twice the amount of walnuts (would use 3x next time!). Also cut the squash into 3/4 inch cubes instead of 3 inch cubes. It was nice served with yogurt.

  • Pure pumpkin cheesecake

    • TrishaCP on November 27, 2015

      This is just as good as everyone says- I haven't made many cheesecakes but this would have to be one of the best I have made. As a cheesecake. As a "pumpkin" cheesecake, I did find the pumpkin flavor to be very subtle-maybe too subtle. (But I have a head cold now, so my taste could be off, as I also couldn't taste the ginger snaps.) I omitted the caramel piping too- instead I swirled some dulce de leche on top.

  • Crumpets

    • Cati on February 16, 2012

      Great easy recipe. To keep the sodium low,I left out the salt and used potassium bicarb instead of baking soda. Tasted delicious straight out of pan even without toppings.

  • Spinach with raisins and pine nuts (Espinacas con pasas y piñones)

    • chawkins on April 18, 2013

      Taste great, looks pretty and easy to prepare to boot.

  • Finnish meatballs with allspice, sour cream and lingonberries

    • meggan on November 05, 2012

      These were surprisingly bland. I think the sauce could use more seasoning, less water and more sour cream.

  • Asparagus with raspberry-shallot vinaigrette

    • mfto on April 06, 2017

      made this to go with butternut squash gratin - very good to serve with blander main dish. The shallots were extra good. . Didn't add parsley.

  • Pasta with sherry vinegar

    • Bloominanglophile on August 27, 2012

      I hate when people rate a recipe in which they have made substitutions, but now I shall also be guilty of this crime. I made this as a very quick dinner for a busy weeknight. For starters, I didn't peel the peppers. I also didn't have sherry vinegar, so I substituted red wine vinegar. I also couldn't figure out why tagliatelle would be used in this recipe, as it isn't "saucy" and wouldn't coat the strands of pasta. It is a melange of chunky veg (albeit chopped on the small side). I boiled up some mini farfalle and mixed this into the veg with the butter. The result was just fine for a quick dinner, but I am not encouraged to try it again. I realize the recipe was from a well-respected chef in the culinary world, so I am wondering if I missed some nuance of the dish, or if the sherry vinegar substitution made that much of a difference?!?

  • Carrot ginger soup

    • fprincess on October 27, 2011

      Very nice flavors. I used Nantes carrots which are very sweet. I substituted shallots for the onion, water for the broth, yoghurt for the heavy cream. I skipped the curry and lemon juice seasoning as I felt the soup already tasted fanstastic. Picture here on eGullet http://egullet.org/p1845715

    • fprincess on December 11, 2012

      Made again with carrots and ginger from my CSA. Photo here: http://forums.egullet.org/topic/58505-the-soup-topic/page__st__1050__p__1900906#entry1900906

  • Arugula salad with almonds, green olives, and tangerines

    • Cheri on December 24, 2011

      Ok, nothing special

  • Tandoori salmon with kale

    • Jane on January 18, 2014

      I didn't love this. It may have been better if I had used a thinner yogurt for the tandoori topping (I only had Greek yogurt) but still it didn't work for me as a combination. On paper rice, salmon, kale and butternut squash with a tandoori sauce sounded good but in reality it was actually dull.

  • Green beans, potatoes, and tomatoes

    • sturlington on April 03, 2016

      As written, requires two pots and one pan.

  • Barefoot Contessa company pot roast

    • chawkins on June 16, 2013

      Excellent pot roast, probably the best I've ever made. Never had leeks in my pot roast before, and was kind of leery about the amount of ground pepper added, but it turned out wonderfully. Came with a lot of gravy that was so good that you could just drink it. As a matter of fact, I may just thin the left-over gravy with a bit of water and turn it into a soup.

    • babyfork on December 31, 2015

      Made this for Christmas dinner. It was a very good pot roast. Dan prefers a less tomatoey gravy, but I liked it. Used the amount of pepper called for and it was fine. It does make the sauce mildly spicy, but I didn't mind that.

  • Feta and dill tart with lemony spinach salad

    • wester on February 02, 2012

      The kids loved this, and I thought it was pretty good too. And easy to make. Vegetarian, adaptable to low-carb (by using a sliced-almond crust). Any fresh salad would be good with this (except I'm not sure how tomato would combine with this), not necessarily the spinach or arugula given in the recipe. I'm going to try it with a cauliflower salad next.

  • Turkey and black bean tamale pie

    • chawkins on July 13, 2016

      Very good. The topping is not cornbread but rather like a real tamale shell, even though it is made with cornmeal, not masa harina. I use the white meat from two grilled chickens, chicken broth, canned corn and pressure cooker beans instead of the cooked turkey, turkey broth, frozen corn and canned beans.

  • Garlicky lemon-marinated portobello burgers

    • adrienneyoung on July 03, 2012

      Made this for a BBQ. Surprisingly delicious! A definite keeper.

    • adrienneyoung on August 26, 2016

      Still making this in the summer of 2016 and still adoring it. A keeper.

  • Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes

    • chawkins on June 16, 2013

      What a scrumptious meal. From now on, this will be the only way I serve steamed lobster. Nothing is wasted, the lobster bodies were used to make a delicious bisque. And because the lobster meats were poached in butter which was used later to make the herb sauce to serve over the lobster, potatoes and corn, the dish was quite rich, so half a lobster per person is plenty of food. Best of all, most everything can be prepped ahead of time, with just reheating and finishing touches right before serving.

  • Warm lentil salad (Salade de lentilles)

    • bwehner on September 03, 2017

      So simple. I made with ground pork sausage (browned & drained) & increased Dijon & vinegar to balance out.

  • Chicken samosas with cilantro-yogurt dip

    • DKennedy on March 06, 2015

      made with spring roll wrappers but shaped like samosas

  • Tennessee shrimp and grits

    • chawkins on September 26, 2015

      My go-to for shrimp and grits. I like the use of the shrimp shell broth and fresh tomatoes in the sauce.

  • Pork loin in the style of porchetta (Arista alla porchetta)

    • chawkins on March 29, 2015

      The filling is highly seasoned and very flavorful, but a bit much, I could not enclosed the filling with the butterflied pork loin, but the strings tied around the roll held everything together quite well. The overall dish is rather dry even after dousing it with olive oil and lemon juice when serving, my overcooking of the pork did not help either. If I were to make it again, I'll use a probe to get the desired internal temperature rather than going with the specified amount of time and instead of butterflying the loin in two leaves, I'll butterfly it in three leaves so there will be more meat surface to spread the filling and more meat area to enclose the stuffing.

    • meggan on November 20, 2017

      I agree that it is difficult to get your average pork loin wrapped around the filling. I even tried pounding it to get more surface area. I just baked the excess filling in with the onions and it was good. I also used the internal temp method and the pork loin was still too dry.

  • Pineapple skewers with brown butter and orange juice glaze

    • meggan on August 08, 2016

      I left out the cloves but this was really delish. I suggest threading the pineapple first and then pouring on the sauce because they become very slippery and hard to handle.

  • Swiss chard, leek, and goat cheese tart

    • PinchOfSalt on August 06, 2017

      Made this without the crust to save calories. Very tasty, perfect for a light summer meal.

  • Rigatoni with sweet tomatoes, eggplant, and mozzarella

    • planetClaire on December 28, 2014

      Fantastic strong flavored sauce & the stringy moz is super fun. Before stirring in the cream, I blend the sauce with a stick blender. This hides the presence of eggplant from those with a horror of the vegetable.

  • The best chicken and sweet leek pie with flaky pastry

    • SusanN on January 02, 2014

      This was excellent! I'm gluten free, so I used 3TB cornflour instead of flour to thicken, and topped with a kumara/potato mash instead of pastry.

  • Golden scallops salad (Insalatina di cappesante dorate)

    • meggan on December 13, 2012

      This was simple and amazing. We had very fresh diver scallops so I just lightly seared them. The dressing and the mushrooms perfectly complement the scallops. I used porcini, cremini and shiitake.

  • Ricotta calzones with sausage and broccoli rabe

    • chawkins on December 09, 2013

      We loved these calzones. The dough was easy to work with and quite tasty. The richness of the sausage and cheeses in the filling was nicely cut by the bitterness of the broccoli rabe. However, cutting and dealing with pieces of parchment paper was a pain.

  • Twenty-minute marinara sauce with fresh basil

    • mfto on November 28, 2011

      I made this exactly as written using Cento San Marzano canned tomatoes. The can says it is a product of Italy but it does not have the code for San Marzano. Still the sauce turned out great as far as our non-Italian taste buds are concerned. Our basil is close to shutting down for the winter so I wanted to try the chef's instructions to put whole branches in the cooking sauce and then remove them and add fresh slivered leaves before serving. Because of my husband's health wishes, I do not serve with parmesan but with feta cheese. It's heresy but I love the tang that feta adds to the finished dish.

  • Grilled swordfish puttanesca with fennel and white beans

    • L.Nightshade on August 31, 2016

      Recipe is no longer on Leite's Culinaria, find it here: https://www.washingtonpost.com/archive/lifestyle/food/2005/02/09/fish-done-kinkeads-way/bb15a0e2-1abc-4b2a-be96-b0e9504cef25/

  • Lemon biscotti

    • hillsboroks on December 22, 2016

      These aren't my favorite biscotti but they are good and growing on me, especially when I sip a bit of Limoncello while nibbling on one! I used Limoncello in the dough because I did not have the lemon vodka called for and didn't want to make it. It seemed to work fine. I also used mostly fine ground Bob's Red Mill yellow cornmeal with a bit of Bob's Red Mill medium grind cornmeal to top off my measuring cup. Maybe it was the medium grind portion (about 1/4) that gave these biscotti a very grainy texture. The lemon oil is essential to give them the true lemon flavor all the way through both bakes. They do not spread much on the baking sheet so next time I would flatten the logs a bit more to give them a better final shape.

  • Posole

    • TrishaCP on February 26, 2017

      This was a good green posole, and if you use canned hominy (rather than cooking from dry, as I did), it is really easy as well. I used four green roasted chiles, which wasn't quite enough, so supplemented with a can of hot Hatch chiles- this made quite a spicy dish. Some of the instructions could be clearer though. For example, he calls for you to slice bone-in pork shoulder- I couldn't get bone-in pork shoulder and I'm not sure how you would cut into slices anyway as specified without getting it done at the butcher, so used boneless and it was perfectly tender in 1 1/2 hours. The recipe also includes 2 tablespoons of crushed red chiles- I wasn't sure what that meant so added two teaspoons of dried red pepper flakes instead. (Only because I have mild ones, otherwise I would have probably crushed an ancho or other mild red chile- I had enough heat from the green ones. I don't think he meant dried red pepper flakes though- two tablespoons of that seems like way too much to me.)

  • Butternut squash soup

    • TrishaCP on October 17, 2015

      I thought this was just ok, which is disappointing given the raves from LC users. I found it bland, with no strong squash flavor. I made as instructed except used dried sage for fresh. Like most soups, it improved over time but not enough to make again.

  • Portuguese sausage frittata (Chouriço frittata)

    • meggan on November 18, 2014

      I added kale and baked the eggs in the oven. It was ok. Next time, I'll add paprika or something to jazz it up.

  • Roasted caramelized root vegetables

    • adrienneyoung on November 18, 2012

      Fabulous: healthy, delicious, reheats well, looks nice, a great way to get more veg onto your plate. I made one twitch which I'll likely make again: served with bitter greens, sautéed with a spoonful of mustard. The bite and bitterness of those two were nice with the creaminess and sweetness of the roots.

  • Pot-roasted pork loin with fall fruits

    • raybun on June 12, 2017

      This is definitely not a spur of the moment recipe and I suggest you check the weather 2 days ahead when you start this and make sure it isn't going to be the hottest day in the year so far!!! The pork is brined and the dried fruits are soaked 48 hours before. I used Stones ginger wine instead of a fruity white wine for the compote as that's what I had, and it was a very good substitute. The pork was extremely moist, and the fruit compote complimented it so well. Definitely a fall/ winter recipe, not a 30 C + summer day recipe ??. Made for the #rainydaybitescookbookclub

  • Chicken braised with saffron, cinnamon, lavender, almonds

    • wester on January 15, 2012

      Excellent. A lovely fragrant dish, very well-balanced. A cup of almonds seemed like a lot, but we almost finished them. I did not use the vodka as I was serving it to children, but it was still great.

  • Maple-brined pork chops with pear chutney

    • meggan on February 07, 2013

      This was too salty. Next time I would leave off salting before cooking. The pear chutney was good though.

  • Parmesan potato gratin

    • PattiMac on November 15, 2014

      Made Nov 14, '14 Jeff, Kim and kids here Recipe was very good, lots of compliments. Very easy to do. Well most definitely do it again. I added Gruyere cheese to the mix as I had it on hand. It added great depth to the flavour.

  • Chocolate sour cream bundt cake

    • ellabee on January 25, 2013

      Big plus: no mixer required.

    • zorra on December 15, 2014

      Simple recipe transformed into a star in my new Nordic heritage bundt cake pan. Added 2 tablespoons espresso powder; we liked the flavor. Brushed pan with some "magic" mix of shortening, oil & flour (1 teaspoon each), rested it for 5 minutes after baking, then placed on steamy hot towel in sink for 10 seconds. Unmolded flawlessly. Skipped the glaze in favor of a powdered sugar dusting. Will make it again when we want a quick & easy cake.

  • Bolognese sauce

    • Cheri on February 09, 2012

      This is a classic version of the bolognese sauce and while time consuming, rich and delicious, so a little goes a long way. It also freezes well.

  • Lemon and thyme risotto

    • spharo00 on January 25, 2013

      I left the onion out of the recipe and used a few ounces less rice since that was all I had. I also found myself out of Parmesan so I had to do without that as well. I have to say that I didn't even miss it. The risotto was had a tart, lemony bite that was unexpected and delicious. Thyme and lemon always go so well together so, of course, it really worked here.

  • Burrata with asparagus, pine nuts, and golden raisins

    • Bloominanglophile on April 05, 2014

      This recipe seemed a seasonally appropriate use for the burrata cheese I bought at Trader Joes. This is a nice recipe, but the flavors could have been stronger to offset the creaminess of the burrata. Next time I would roast or even grill the asparagus instead of blanching/boiling it. I toasted the pine nuts in a pan on the stove, but I think doing them in the oven would result in more even toasting and a deeper flavor. Try to start out with really plump raisins--mine were a bit dry and didn't look that great after soaking. After reading the tester reviews, I decided to drop the saffron, and did not serve it with prosciutto. I also didn't use 1/4 cup of oil to toast the breadcrumbs--I found that 1 tablespoon toasted up about 1/2 cup of breadcrumbs nicely. Didn't really see the need to use that much oil! This recipe is also probably easier to plate by adding each ingredient separately--it is harder to divvy out when the asparagus, raisins and pine nuts are all lumped together.

  • Cantaloupe sorbet

    • PinchOfSalt on August 27, 2017

      Substituted Splenda for the sugar, omitted the cayenne, and zapped the mixture in my Vitamix. Didn't bother straining the puree. The results were marvelous.

  • S'mores brownies

    • ssdrabek on September 23, 2012

      We did not care for this recipe...

  • Corn bread

    • chawkins on February 21, 2017

      As indicated by comments on Leite's Culinaria, this corn bread is pretty fail-proof. It turned out real well for me even when I made a lot of substitutions and it was not too sweet. I used up the end of two bags (different brands) of cornmeal and opened up a third bag, used Vietnamese yogurt in place of buttermilk, use agave nectar for the maple syrup, and cut down on the amount since the yogurt is slightly sweet already, on top of all that, I just eyeballed the amount of yogurt and nectar.

  • Braised chicken with tomatillos

    • chawkins on January 23, 2013

      Used roasted poblano from the freezer for the Anaheim. Great as is to serve over rice. But I skinned and shredded the chicken to serve as a filling for tortillas and was a little bit too soupy, next time, I'll reduce the braising liquid (chicken stock) by as least 25%.

  • Miso cod

    • meggan on March 24, 2014

      Pretty good. My first time eating black cod and I thought it just ok. But the marinade would be good on all kinds of fish. Served with a little ginger dressing and rice.

  • Jamaican beef turnovers

    • jhappel on February 04, 2013

      Can make smaller patties for cocktail or superbowl party.

  • Peanut butter sandies

    • wester on February 10, 2013

      The children (6 years old) loved helping to make these, as well as eating them. It needed longer than the maximum time given, even though the cookies were pretty small. It also made much more than the recipe said. I halved the recipe, and I was glad I did, as it still made two full baking sheets, about 60 small cookies altogether, and there was still plenty of cookie dough for eating raw.

  • Stir-fried cauliflower (Bong cai xao)

    • wester on June 26, 2013

      Another variation on the fried cauliflower theme. Simple, tasty. The fish sauce added a nice extra kick. I was out of cilantro so I subbed mint per the recipe. I wasn't wild about that, it tasted a bit weird. Cilantro would be better, and else I think I'd prefer parsley.

  • Baked ricotta

    • Barb_N on January 03, 2015

      I needed to use a large portion of homemade ricotta. This makes an easy warm starter. I used a bit of herbed goat cheese along with the parmigiana and it added depth. I will definitely keep this in the repetoire.

  • White bean and chicken chili

    • meggan on October 18, 2014

      Won the chili cook off with this one.

  • A salad of summer leaves, prosciutto, and cherries

    • MmeFleiss on June 29, 2017

      An easy and tasty salad.

  • Fish tacos with creamy chipotle cabbage slaw

    • chawkins on September 26, 2013

      I did not make the fish recipe. For fish tacos, I always use the Trident fish fingers from Costco, the only reason I bought them. Had doubts about the slaw with seasonings like cumin and chipotle powder in it, but it turned out real well, the flavor complemented the fish. Without having to prepare the fish other than heating it up, this is one fast, healthy and delicious dinner.

  • Roast duck stuffed with farro, figs, and hazelnuts

    • KarinaFrancis on July 13, 2014

      Wow what an impressive centrepiece dish for Christmas in July. I went with the brown rice version becuase of a guest's dietary restrictions and it was delicious. My duck was 2kg so I pulled back on the quantity of stuffing (but if you had any left over you could wrap it in foil and bake it along side). Having a duck carcass the day before serving meant I could roast it off, make a stock and have delicious duck gravy with the bird. Would make this again!

  • Pan-fried fish with cauliflower

    • wester on January 30, 2014

      The "couscous" was nice, I will serve it again as a salad. I did not like the combination with the mash and the fried fish.

    • tasteslike on July 17, 2017

      Very much enjoyed this dish, as modified, and thought combo worked well. It's best when all components are eaten in one bite; put puree on bottom, top with salad, then top with fish (used rockfish, skinned, to facilitate easy eating). To couscous, added anchovy paste, minced green onions, ground cumin seed, and minced golden raisins. To puree, added garlic and piri piri sauce, plus used only 1/3 cup milk and 1 Tbsp butter. Next time will sub olive oil for butter and prob try vegetable stock instead of milk. For fish, skinned it, then seasoned with salt and pepper, dredged in flour, and pan fried. Will make again.

  • Moroccan lentil soup

    • Bloominanglophile on February 03, 2014

      The picture of this soup on Leite's Culinaria looked so good that I had to try it. It was good, but not my favorite. The fried chili onions were the highlight of the dish, but I would have liked them more if they were savory. To me, they reinforced a bit of a sweet taste to the soup (even though it doesn't have any sugar or sweet ingredients). The Moroccan spices probably lent a suggestion of sweet, reinforced by the onion garnish. I did cook the lentils for 45 minutes, at which time they had not broken down all the way. However, they were soft enough to go ahead and serve.

  • Easy Cincinnati chili

    • hirsheys on September 04, 2017

      Very unique, complex, and chocolatey. Don’t include beans – they aren’t good with this. Yummy.

  • Buffalo cauliflower

    • louie734 on March 18, 2015

      Pretty good. A nice riff on buffalo wings.

    • babyfork on February 04, 2015

      The only problem with this was that I should have used a bigger cauliflower because everyone LOVED it! Made as a healthier alternative to Buffalo wings for the Super Bowl. Served with my own recipe blue cheese dip and extra buffalo sauce on the side. As the reviewer suggested, I skipped the extra step to saute the florets with the sauce before serving. I just tossed the hot florets with the Buffalo sauce and served. Delicious!

  • Irish soda bread

    • babyfork on March 18, 2016

      The reviews on the website describe this accurately. It's easy and I'm not a bread baker. In fact, I think this might have been the first time I've made a non-sweet bread (like pumpkin bread, etc). I used a mixture of walnuts and pecans as I didn't have enough walnuts. I did measure the dry ingredients using a scale. Then I got worried because I had to estimate the teaspoons of salt and baking soda as the measuring spoons were in the dishwasher and it was running. Anyway, I used 2 and a half cups of Wallaby organic plain yogurt (which is the runnier kind). The dough was kind of a mess to get together, but I tried my best not to overwork it. Popped it in the oven for the 50 minutes. Dan said that it was super yummy! I think it came out the way it's supposed to.

  • Best oatmeal cookies

    • zorra on June 14, 2014

      This recipe offers a formula for infinite combinations. So if not "the best", that maybe due to my choices. Will repeat, experimenting with options. First time I used butter & shortening, cut granulated sugar to 1/4 cup (plenty sweet for us), cardamom (not on the spices list, but I like it), vanilla, half white & half white whole wheat flour, and coconut.

  • Rhubarb crisp

    • Grywhp on April 30, 2017

      Not too sweet and good over ice cream. Not a lot of topping.

  • Squash blossom quesadillas

    • Zosia on August 27, 2017

      A fun and tasty way (and also very quick way) to enjoy these pretty flowers. I used less than half the cheese on each tortilla so the blossom flavour was central and since I had only regular Monterey jack cheese, added some minced jalapeno (and a little salt along with the pepper). I'll definitely make these again.

  • Spicy roasted cauliflower

    • wester on October 16, 2014

      I prefer other spices on my roasted cauliflower, this was a bit one-note.

  • Shredded beef enchiladas

    • TrishaCP on May 09, 2017

      These are quite a project to make (I recommend spreading it out over two days if you can), but they are delicious. The three chile sauce was the best part- I really liked the pasilla chiles here- but to meet our heat preferences I only used one chipotle pepper. The meat was a bit dry and bland on its own, so it's a good idea to season it generously and to add a bit more of the sauce than called for in the recipe.

  • Pumpkin pie spice

    • TrishaCP on October 26, 2016

      This is a great pumpkin pie spice blend. I thought the ratio of spices was excellent (but I was using somewhat old ground cloves, so be judicious with that spice if you aren't a fan).

  • Coffee crème brûlée (Crème brûlée au café)

    • chawkins on November 21, 2015

      I don't know what went wrong, but they did not fully set even after doubling the time in the oven, but it was not overcooked either. They did get firmer after some time in the refrigerator. The taste was wonderful though, the texture was soft and creamy, like a mousse rather than a custard, contrasted nicely with the crunchy brulee top.

  • Pot roast with potatoes and vegetables

    • adrienneyoung on March 12, 2017

      Promising. The Worcestershire sauce makes a big difference.

  • Nancy Drew blondies

    • louie734 on March 18, 2015

      Too sweet. Are the chips supposed to melt into the warm batter? A weird recipe. We ate some, but they didn't keep too well and we pitched the rest.

  • Seared duck breast

    • wester on October 15, 2015

      The method for searing the duck was spot on, producing pink meat and a crispy skin. I found it very difficult not to burn the garlic. Although the parsley salad was fine, there was no interesting interaction with the duck.

  • Southern fried catfish

    • louie734 on March 18, 2015

      My review on the site.

  • Grilled cheese with onion jam

    • louie734 on March 31, 2015

      A grilled cheese sandwich for a Saturday night. Can cut down on the amount of onion compote you make here, or probably freeze them for later, if you only want to make 2 sandwiches. See my review on the site.

  • Sweet and sticky Sriracha drumsticks

    • chawkins on January 09, 2016

      Delicious, they are not spicy at all, well you do feel the heat a little bit when it reaches your throat. I baked mine and it took a good bit longer than called for, but then my drumsticks were gigantic. I only marinated them for couple of hours and I save same of the marinade as a dipping sauce. A good quick and easy recipe.

  • Avocado sorbet

    • Bugis on September 26, 2016

      This tastes like a creamy lime ice cream. Neither the avocado nor the coconut end up being the dominant flavour.

  • Salt and pepper pork chops

    • TrishaCP on June 01, 2016

      These were very good, and I would repeat, but I adjusted the cook time to get to the right temperature and I would do so again depending upon the thickness and cut of my meat.

  • Fennel slaw

    • wester on September 02, 2015

      I should have been warned when they said this recipe was liked by people who dislike fennel. It's pleasant enough, but I prefer it when my fennel recipes clearly taste of fennel.

  • Spaghetti pie

    • Zosia on June 08, 2017

      This was an easy and tasty way to re-purpose leftover spaghetti bolognese and made for a compact packed lunch. I think it would be nice with leftover cooked vegetables or spinach added and any other cheeses you may need to use up (I used some provolone on the top). I doubled the amount of sauced spaghetti (I think my meat sauce added quite a bit of bulk) but kept the other ingredients the same. It was moist but easy to cut, serve and eat.

  • Broccoli cheddar quiche

    • imaluckyducky on October 13, 2017

      Comes together very quickly. Tastes excellent even with the pre-rolled pie crusts. Made with both fresh broccoli and frozen broccoli, this recipe definitely requires the fresh broccoli (the frozen broccoli got too mushy). This also freezes well after it's been baked, and is an easy dinner to reheat.

  • Cajun chicken and sausage gumbo

    • hirsheys on November 11, 2017

      I've made this several times and it is delicious. I use the oven baked roux variation, and tonight I even used chicken breasts instead of thighs (just added them later.) This is a delicious dish and quite unique.

  • Chili con carne

    • louie734 on January 17, 2016

      SO easy and good! See my review on the site. Frito pies!

  • Apple crumble

    • KIGirl on June 30, 2017

      I thought there was a huge amount of sugar in this and the dark brown sugar made the crumble a lot darker than I had previously experienced. I did love the oats though and the spice mix was perfect. A friend staying from the US when I made this rated it 8.5/10 ... I am not that convinced and will tweak the recipe slightly ( perhaps less sugar and maybe brown instead of dark brown..??) before I finalise my rating...

  • Pressure cooker ribs

    • rionafaith on November 29, 2016

      Made in Instant Pot, manual 25 minutes at high pressure with full natural release. AMAZING texture, moist and practically falling off the bone, and they get some nice crisp bits after being blasted under the broiler to finish. I'm not sure that the mustard sauce was my favorite though, next time I try this method I might use a more traditional or store-bought BBQ sauce.

  • Vegetarian chili

    • Rinshin on January 14, 2017

      I did not cook the beans in the pressure cooker, slow cooker or stovetop and instead used the oven set at 325F for about 3 hour or so total for the creamy taste of beans I love. I had to reduce the amount of chili in adobo to half and it was plenty hot enough for me but increased the amount of cumin. After cooking the onion, etc I then added the cooked beans and continued to cook with all the ingredients. The other change I made was addition of cilantro stems, diced zucchini and 1/2 tsp of powdered katsuobushi (bonito flake powder) to get the umami synergy going. Very good tasting chili.

  • Kentucky bourbon cake

    • TrishaCP on December 26, 2016

      This cake is wonderfully moist with a delicious crumb. I used Buffalo Trace bourbon for the cake and a maple bourbon for the glaze. I also used a standard non-stick bundt pan and that worked fine but you do need to grease it really well. I had a bit of extra melted chocolate from another recipe so used that to decorate the top a bit. I found that the glaze tended to pool on the bottom of the cake-it didn't make it overly soggy but just created nice boozy bites at the bottom. It tasted more "bourbony" to me the first night that I served it though- probably because I had just baked it. The glaze heats the bourbon so it was much lighter than the bourbon recipes I am more accustomed to, which do not heat the bourbon.

  • Glazed tofu

    • meggan on June 13, 2016

      I served this with noodles. I used my favorite tofu ( Bridge) but it was only ok.

  • Chinese roast chicken

    • chawkins on November 05, 2016

      What an unusual combination of spices, but it worked. The chicken smelled and tasted Asian. I roasted a 6 lb roaster and use the entire amount of spices, it was perfect and the roasting time was an hour and forty five minutes. I'll definitely make this again.

  • Grilled chicken skewers

    • meggan on August 08, 2016

      These were really good despite their green appearance. I think I must have put too much cilantro into the marinade...

  • Hot and sour soup

    • meggan on December 09, 2016

      We enjoyed this. I think it could use a little more sweetness perhaps 1.5 tsp instead of 1. Also we squeezed limes and topped with scallions. Even my 2 year old liked it!

  • King ranch chicken

    • meggan on February 09, 2017

      My 2 year old loved this. I didn't have any smoked chicken. I just poached some breasts in the chicken broth and shredded it. I would add a little more spice next time and try to soften the tortillas in the oven try to speed things up.

  • Tomato soup with chickpeas and spinach

    • meggan on April 02, 2017

      Terrific and very easy. We didn't have quite enough chickpeas but I think it was probably better that way.

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  • Language English
  • Countries United States

Publishers Text

At Leite’s Culinaria, we believe a passion for food isn’t limited to the kitchen. A person can be as satisfied by eating a good meal as by reading about one. Therefore, our mission is to educate and to entertain cooks and readers of all levels who are interested in the diverse world of food. We accomplish this by offering the following:

  • Full-length articles, columns, in-depth interviews, essays — plus slide shows, audio, and video — on a variety of topics, including food and popular culture, history, and humor.
  • Culinary resources, cooking tips, and an integrated culinary dictionary.
  • An extensive and ever-growing collection of carefully edited recipes from chefs, restaurants, current cookbooks, and home cooks from the United States and abroad, including a large section of Portuguese recipes.
  • A monthly giveaway of some of today’s most popular cookbooks and narrative food books.
  • A weekly digest that summarizes the new articles on the site as well as passes along unique, timely information about people, places, and events in the world of food.
  • A syndicated service that delivers daily recipes, articles, and news directly to readers who prefer not to receive newsletters/e-mails.
  • A recipe-testing program for those individuals interested in learning more about food and cooking. The program, consisting of almost 200 people from around the world, has been the springboard for many young editorial assistants, test-kitchen assistants, and new food writers.
  • Sponsorship of new food writers through The Leite’s Culinaria Scholarship for Narrative Food Writing to the Symposium for Professional Food Writers at The Greenbrier in White Sulphur Springs, WV.
  • Creation of “Talking with Your Mouth Full,” an ongoing series of readings events throughout the country about food and drink, with the goal of encouraging excellent writers of all levels to share their work with a supportive audience and to lift food writing off the page and onto the stage.
  • Creation of “Eating Our Words,” a companion event to “Talking with Your Mouth Full,” where a local chef creates a multiple-course menu inspired by the readings. In November, both events traveled to Seattle, WA, where Tom Douglas created a meal inspired by the work of eight talented local writers.
Go to Website: Leite's Culinaria