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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.

What I Miss About Portugal

What I Miss About Portugal

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?

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

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

If I Were a Mother

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

Easter Recipes

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

Podcast: Melissa Clark

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

Savior on a Stick

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

Congrats to the 2011 James Beard Nominees

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

He’s the Reason You’re Fat

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

Podcast: Joanne Chang

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

Girlie-Man Super Bowl Recipes

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

A Cold Day’s Feast

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

Leite’s Loves…Taste No. 5 Umami Paste

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

Christmas 2010: Here’s Hoping It’s White

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

C is for Christmas Cookies

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

When Food Doesn’t Heal

When Food Doesn’t Heal

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

Hanukkah-Palooza

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

Emotional Baggage About a Bag of Holiday Nuts

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

Sautéed Onions, Chestnuts, and Bacon

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?

Podcast: Dorie Greenspan

Podcast: Dorie Greenspan

In our latest podcast, Dorie Greenspan discusses her new book, Around My French Table, and learns she is the recipient of a long-held crush.

Suzanne Goin’s Vegetable Voodoo: Cipollini

Suzanne Goin’s Vegetable Voodoo: Cipollini

In the hands of chef Suzanne Goin, cipollini become something magical as she coaxes them into submission in her Cipollini-Bleu de Gex Tart.