Leite's Culinaria

2 months ago | leitesculinaria.com | David Leite

Heat the 4 tablespoons unsalted butter and 4 tablespoons extra-virgin olive oil in a large skillet over medium-low heat until the butter melts. Add the 8 cloves garlic and cook, stirring frequently, until softened but not browned, about ⏲ 5 to 7 minutes. The goal here is to infuse the fat, not toast the garlic. Increase the heat to medium and add the ¾ cup dry white wine, 1 teaspoon kosher salt, pinch red pepper flakes, and a generous amount of freshly ground black pepper.

2 months ago | leitesculinaria.com | David Leite

Place a rack in the middle position of the oven and crank the heat to 425°F (218°C). Crumple a 15-by-15-inch piece of parchment paper into a loose ball, then run it under water to make it more pliable. Shake off the excess water. Press the parchment into a 9-inch springform pan, letting the edges stick up over the sides. Set the pan on a baking sheet. ☞ TESTER TIP: The baking sheet helps prevent the bottom from burning due to the extra sugar in the pomegranate molasses.

Nov 26, 2024 | leitesculinaria.com | David Leite

RatingAdapted From Cheryl Day | Griffith DayPhotographer Larry Ratt This pie crust is revolutionary. It’s a press-in crust, with no rolling or chilling required. Plus, it’s buttery and flaky, and so easy to prepare it just may give you the courage to go forth and make a pie on a whim. You can use either granulated or light brown sugar. Both are equally delicious here. Dried beans or pie weights can be reused time and time again.

Sep 10, 2024 | leitesculinaria.com | David Leite

RatingPhotographer David LeiteRemember that feta cheese craze on TikTok? You know the one: Everyone and her brother were making baked feta pasta with every possible add-in: shrimp, cherry tomatoes, chicken, spinach, walnuts, you name it. If it was edible, it went in. I kind of felt the feta cheese was incidental, a free gift with purchase. It never was the star. One day, I said to myself, “Self, why don’t you give feta cheese its due?

Sep 3, 2024 | leitesculinaria.com | David Leite

In a large skillet, warm the 3 tablespoons olive oil over medium-high heat. Toss in the 1 medium leek, season with salt, and sauté until soft and translucent, about 3 minutes. Add the 1 pound store-bought fresh tortellini or tortelloni to the skillet, pour in the ½ cup water–careful here because there could be a big whoosh of steam–and immediately cover the pan. Let the tortellini steam, stirring occasionally, until all the water has been absorbed by the pasta, about 5 minutes.