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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.

Congrats to the 2011 James Beard Nominees

Congrats to the 2011 James Beard Nominees

Mar 21, 2011 2 Comments by  
Filed under articles | writings

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

Feb 27, 2011 33 Comments by  
Filed under the david blahg | writings

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

Feb 08, 2011 13 Comments by  
Filed under podcasts

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

Jan 30, 2011 9 Comments by  
Filed under entertaining | 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

Jan 18, 2011 31 Comments by  
Filed under the david blahg | writings

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

Jan 08, 2011 9 Comments by  
Filed under leites loves...™ | writings

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

Dec 18, 2010 1 Comment by  
Filed under recipes

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

Dec 07, 2010 Leave a Comment by  
Filed under baking | cookies | bars | recipes

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

Dec 06, 2010 64 Comments by  
Filed under award winning | the david blahg | writings

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

Dec 01, 2010 6 Comments by  
Filed under recipes

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

Nov 15, 2010 33 Comments by  
Filed under the david blahg | writings

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

Nov 15, 2010 9 Comments by  
Filed under gluten-free | recipes | sides | veggies | video

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?

Authors’ Answers: Dorie Greenspan

Authors’ Answers: Dorie Greenspan

Nov 08, 2010 13 Comments by  
Filed under podcasts

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

Nov 07, 2010 5 Comments by  
Filed under articles | writings

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

Authors’ Answers: Shauna James Ahern | Daniel Ahern

Authors’ Answers: Shauna James Ahern | Daniel Ahern

Nov 03, 2010 3 Comments by  
Filed under podcasts

Shauna James Ahern, Gluten-Free Girl, and the chef, her husband Daniel Ahern, share their thoughts about loving and cooking in a gluten-free home.

Recipes from the Pumpkin Patch

Recipes from the Pumpkin Patch

Nov 01, 2010 6 Comments by  
Filed under cakes | candy | pasta and grains | pies | tarts | recipes | soups

The best pumpkin recipes have been gathered together in this all-in-one autumn collection for holiday eating and giving.

Authors’ Answers: Amanda Hesser

Authors’ Answers: Amanda Hesser

Oct 24, 2010 4 Comments by  
Filed under featured multimedia | podcasts

In this podcast, David chats with food writer and cookbook author Amanda Hesser about her The Essential New York Times Cookbook.

Portuguese White Gazpacho with Crab

Portuguese White Gazpacho with Crab

Oct 11, 2010 Leave a Comment by  
Filed under fish | seafood | recipes | soups

This ghost-white gazpacho may be usual, but it’s utterly delicious. It’s a whir of almonds, fennel, cucumber, onion, and bread. In the middle, a heap ‘o crab salad.

Portuguese Duck Risotto

Portuguese Duck Risotto

Oct 11, 2010 Leave a Comment by  
Filed under entrees | pasta and grains | recipes

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

Orange-Olive Oil Cake

Orange-Olive Oil Cake

Oct 11, 2010 204 Comments by  
Filed under baking | cakes | readers raves | recipes | testers choice | vegetarian | video

This boldly flavored classic Portuguese cake with an unforgettable crumb smacks of citrus in a way that no other cake can. The secret? A fruity olive oil, winter oranges, and this recipe.