Leite's Culinaria

Made with egg, bacon, Cheddar, and a brioche bun, this breakfast burger certainly sounds like breakfast to us, even in the middle of the afternoon.

A lovely coffee-flavored dessert that's reminiscent of tiramisu but much, much easier. Coffee, ricotta, heavy cream, and amaretti make it possible.

A deeply spiced, but not spicy, Turkish potato and tomato casserole that makes a superb side dish. Serve with yogurt, lemon, and even a sprinkle of nuts.

Tomato and peach panzanella may sound unlikely but it'll knock your socks off. If you're not wearing socks this time of year, then it'll knock your flip-flops off. Guaranteed.

You haven't lived until you've had chicken karaage, which is Japanese-style chicken that's marinated in soy and fried twice until crisp and oh so nice.

Here's what to bake when you don't know exactly what you're craving but you know it needs to be indulgent. And indecently good.

Creamy yet refreshing and made mostly with leeks, stock, cream, and lots of dill. This Turkish-style soup is topped with creamy feta and paprika.

Get ready to scream for ice cream. Sweet and creamy vanilla bean ice cream that's made without an ice cream maker and it's ready in 4 hours.

A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmmm good.

Seafood pasta is always a little luxurious—even on Wednesday night, and even when the pasta in question is ready in half an hour.

Have you ever wondered what the difference is between those 2 seemingly similar baking tools? Let the Never Cook Naked guys explain, in their inimitable way.