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About David Leite

David Leite is the publisher and editor-in-chief of Leite's Culinaria. He has received three James Beard Awards for his writing as well as for Leite's Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, Men's Health, epicurious.com, and Ridgefield Magazine, where he was the food editor for three years.

To Sink or Swim in a Glass of Grenache

To Sink or Swim in a Glass of Grenache

May 22, 2002 by

At a tasting of Michel Chapoutier’s wines at Restaurant Daniel, David Leite learns a thing or two about wine, tasting, French food, and how to fake it.

Fat, Fat Everywhere But Not a Drop of Lard

Fat, Fat Everywhere But Not a Drop of Lard

Jan 09, 2002 by

David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.

Asparagus and Prosciutto Tea Sandwiches

Asparagus and Prosciutto Tea Sandwiches

May 28, 2001 by

These tea sandwiches–nothing more than cold steamed asparagus wrapped in ham and slid between bread spread with a thin layer of cream cheese- are unbeatable.

Lost in the Atlantic: The Azores and Its Hearty Food

Lost in the Atlantic: The Azores and Its Hearty Food

Jan 27, 2001 by

The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.

Pastéis de Nata II | Portuguese Custard Tarts

Pastéis de Nata II | Portuguese Custard Tarts

Jan 21, 2001 by

Outrageously popular in Portugal, these cute little custard cups known as pasteis de nata boast a silken filling, a flaky pastry, and quite the dedicated following.

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Portuguese Piri-Piri Hot Sauce

Portuguese Piri-Piri Hot Sauce

Aug 10, 2000 by

Hot bird’s-eye chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.

Abstinence Makes the Taste Buds Grow Fonder

Abstinence Makes the Taste Buds Grow Fonder

May 27, 2000 by

Ice cream, gelato, semifreddo are all favorites of food writer David Leite. Here he outlines the exercise regimen he underwent just to eat gelato.

Link Love

Link Love

Feb 23, 2000 by

A listing of some of our favorite food blogs and sites from around the Internet.

Dining Through the Decades: 100 Years of American Food

Dining Through the Decades: 100 Years of American Food

Dec 16, 1999 by

David Leite looks at 100 years of American food history by decade and discovered how we’ve undergone a massive shift in how we eat and think about food.

Portuguese Coconut-Custard Tarts

Portuguese Coconut-Custard Tarts

Mar 10, 1999 by

A creamy custard riddle with flakes of sweet coconut and a hint of lemon are what these cups, called pasteis de coco in the Azores, Portugal, are all about.

Lights, Camera, Recipes: Capturing a Portuguese Family’s Recipes

Lights, Camera, Recipes: Capturing a Portuguese Family’s Recipes

Oct 27, 1998 by

David Leite learns the best way to get his family’s Portuguese recipes, and discovers their history, by videotaping his mother while she cooks.