David lists the way Giada de Laurentiis and he are so similar, they could be siblings separated at birth and raised by different food-obsessed families.

David finally gets on the Today Show, cooking clams in a cataplana for Al Roker and Natalie Morales, and becomes addicted to live TV.

Clams, rich, spicy sausage, onions, tomatoes, garlic, and spices come together in a Portuguese cataplana, the spiritual ancestor of the pressure cooker

David continues his saga of preparing for his appearance on The Today Show on March 22nd.

After 33 years, David Leite finally gets his wish: appearing on the Today Show, where he’ll demonstrate making a cataplana for Matt, Meredith, Ann, and Al.

Renee Schettler Rossi and David Leite take opposite sides on the issue of cooking from cookbooks or a computer. Which offers you more while at the stove?

Milk mayonnaise, called maionese de leite in Portuguese, is an emulsion of milk and oil seasoned with garlic and white pepper.

Turkey sausage infused with Italian seasonings makes this chili flavorful. Onions, red bell peppers, a can of tomatoes, and beans make it fast.

Ten of this year’s Academy Award nominees inspire some interesting and, occasionally, odd associations for dishes to star in your own Oscar party.

The creator of the red-hot toy of the ’60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.

Here are 13 melt-your-heart chocolate recipes–from waffles and brownies to cheesecake and chocolate-covered nougat. Call them Valentine’s Day artillery.

Say hello to Renee Schettler, Leite’s Culinaria’s new deputy editor.

There’s never been a better Super Bowl duo than chips and dip. Find out just how they came to be paired up and discover a seven-minute homemade chip wonder.

During Super Bowl Sunday, you’ll have some serious competition from this six pack of recipes, guaranteed to seduce you from the TV.

An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

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

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

When David’s book, The New Portuguese Table, went into a second printing, he realized he had a lot of thank-yous to make. Twenty thousand to be exact.

David sits down with David Guas, author of DamGoodSweet—a love letter to the Big Easy. Guas talks about New Orleans’ rich traditions, its unique culinary language, and the role the women in Guas’s life played in shaping his love of food.