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.

What I Miss About Portugal

May 18, 2011 by David Leite

There’s a lot to miss in Portugal. For David it’s this market woman, a beloved figure in the Alfama district, who knew one of his secrets.

Macolytes vs. PC-Lovers: What Do You Eat?

May 08, 2011 by David Leite

According to a new poll, Mac and PC users couldn’t be more different, even in what they eat. Do you fit Macolyte or PCer-hugger traits at the table?

If I Were a Mother

May 01, 2011 by David Leite

These Mother’s Day recipes are the kind of dishes any mother would die for, especially if fed to her in bed. Just ask David. On second thought, don’t.

Easter Recipes

Apr 18, 2011 by David Leite

Easter recipes for 2011 include ham, lamb, and rabbit, as well as table buckling starters, sides, and desserts. What’s your favorite?

Podcast: Melissa Clark

Apr 03, 2011 by David Leite

Melissa Clark, author of In the Kitchen with a Good Appetite, chats about her book, writing for the NY Times, and why burning garlic isn’t such a bad thing.

Savior on a Stick

Mar 28, 2011 by David Leite

Corn dogs, that ubiquitous county fair food, played a crucial, almost divine role, in keeping David alive during a detour in Dallas. Recipe included.

Congrats to the 2011 James Beard Nominees

Mar 21, 2011 by David Leite

The 2011 James Beard Award nominations were announced today at the Oregon Culinary Institute in Portland, OR. Congrats to all the happy nominees.

He’s the Reason You’re Fat

Feb 27, 2011 by David Leite

Ever wonder why you can’t lose weight? It’s not for lack of resolve or willpower. It’s because some Roman king long ago decided to mess with the calendar.

Podcast: Joanne Chang

Feb 08, 2011 by David Leite

Joanne Chang, author of Flour and owner of Boston’s Flour Bakery, discusses her love of childhood treats and what it was like to throw down Bobby Flay.

Girlie-Man Super Bowl Recipes

Jan 30, 2011 by David Leite

These Super Bowl ditties aren’t your average gridiron fare. The cheese crackers, fondue, pizza, and wings have more flair, more finesse, more badass goodness.

A Cold Day’s Feast

Jan 18, 2011 by David Leite

Despite a bludgeoning blizzard that wreaked havoc on their CT house, David and The One still find nothing’s homier than cooking during white-out conditions.

Leite’s Loves…Taste No. 5 Umami Paste

Jan 08, 2011 by David Leite

Taste No. 5 Umami Paste from Laura Santtini is a cook’s secret weapon. A little dab’ll do ya, adding a subtle umami hit to any dish.

Christmas 2010: Here’s Hoping It’s White

Dec 18, 2010 by David Leite

These 12 Christmas recipes, some new and others beloved LC classics, are festive and fancy enough to dress up your table from morning to night in style.

C is for Christmas Cookies

Dec 07, 2010 by David Leite

Introducing our Christmas Cookies Collection for 2010. They’re our favorite crunchables for the holiday season.

When Food Doesn’t Heal

Dec 06, 2010 by David Leite

The idea that food heals all ills was sorely tested when David cooked for a family member, hoping to help, to persuade, but to no avail.

Hanukkah-Palooza

Dec 01, 2010 by David Leite

We offer the best Hanukkah recipes from the past and present by some of your favorite authors, such as Joan Nathan and Rozanne Gold, Ina Garten, and Arthur Schwartz.

Emotional Baggage About a Bag of Holiday Nuts

Nov 15, 2010 by David Leite

Disturbing contact with holidays nuts in his youth caused David to be a bit militaristic when it comes to cooking with nuts. Once a nut…oh, you get the picture.

Sautéed Onions, Chestnuts, and Bacon

Nov 15, 2010 by David Leite

David’s sautéed onions, chestnuts, and bacon recipe is an ideal Thanksgiving side dish. It’s a mix of salty, sweet, and caramel flavors. Who can resist that?