About David Leite

Podcast: Kathleen Flinn

Kathleen Flinn, author of “The Kitchen Counter Cooking School,” chats about her journey from a Le Cordon Bleu graduate to a teacher in Seattle home kitchens.

Our First Al Fresco Dinner of the Season

David and The One sit down to their first backyard dinner of the season, a very candid, unstyled, non-fussed affair.

Testing 1, 2, 3—I’m Hosting Martha Stewart Living Radio

Catch David as he hosts the Martha Stewart Living Radio program "Cooking Today" March 26, 28, and 30 from 3 pm EDT/12 pm PDT. And don’t forget to call in at 866-675-6675.

Wiggle It, Just a Little Bit—Duck Stock, That Is

David tries his hand–and The One’s patience–at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.

• Quick Glance
• 30 M
• 12 H
• 20

Blizzard Beef

Beef chuck, Worcestershire, and water are all that’s needed to make this falling-apart-tender braised beef that’s fit for a blizzard–even when it refuses to snow.

A Very AARP Valentine’s Day

David, always the list maker, puts together one that lets him see just what his life would look like had he not met The One all those years ago.

A Bolognese Sauce to Appease the Grandmother Within

Is there anything more soothing than standing before a big, slowly burbling pot of Bolognese and stirring for hours? We didn’t think so.

• Quick Glance
• 20 M
• 6 H
• 33

Zen and the Art of Cooking for The One

When The One goes to a yoga retreat for a week to cleanse body and mind, David tries cooking healthy when he returns…with unexpected results.

• Quick Glance
• 45 M
• 1 H
• 44

What I Learned in 2011

New Year’s Resolutions? Pish tosh. Why set yourself up to fail? David has a better way. One that kicks off the new by learning from the old.

The Goose of Christmas Past

After a disastrous roasted goose experience, it took David more than a decade to muster the courage to learn proper fowl cookery. And boy, did he ever…

Kitchen Confessional: Burnin’ Down Da House

David recounts how he destroyed two Thanksgiving desserts, almost burned down his house, and gave the local fire department a run for its money.

Trick or Treat for the Childless

Fearing the great six-year-old mafia knocking on your door this Halloween? David offers a way you and the kids can make out like bandits.

P is for…Paris. And Peace.

In Paris, David finds pastries, passion, and peace. Think of it as an emotional travelogue with dining recommendations.

Labor Day Recipes

Nothing against burgers and brats, but sometimes you crave something a little less expected, something to help you impress a backyard full of folks. Done.

A Fund for Jennie Perillo

A Fund for Jennie is a non-profit collection to help food blogger Jennifer Perillo, who lost her husband suddenly to a heart attack. Won’t you please give?

Chocolate: Milk or Dark?

Chocolate. Milk or dark? Which reigns supreme? Renee and David go bite for bite defending their sweet corner of the world.

Clam Shack-Style Fried Clams

Say hello to the real McCoy. None of those awful clams strips stand-ins here. Just whole-belly Ipswich clams lightly coated and deeply fried.

Fried Chicken: Steaming Hot or Picnic Warm?

“What’s the best fried chicken?” has been asked since skillet was first placed on fire. But we’re not talking recipes. We’re talking finger-burnin’ hot or room temp?

Write Your, um, Our Own Cookbook

Ever wanted to write your own cookbook? Well, now you can. Kinda. Tell us the recipes you’d like to see in our next cookbook, and they might make the cut.

Memorial Day Recipes

These recipes for chicken wings, baby back ribs, whole chicken, and pork loin are so easy to make, so incredibly flavorful, you’ll be making them right up until the waning hours of Labor Day Monday.