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.

Spaghetti alla Carbonara

Jan 22, 2010 by David Leite

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

Spanish Cod Fritters

Jan 11, 2010 by David Leite

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.

We Heart Hearth

Dec 21, 2009 by David Leite

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

20,000 Thank Yous

Dec 16, 2009 by David Leite

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.

Podcast: David Guas

Dec 09, 2009 by David Leite

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.

Shrimp Risotto

Dec 01, 2009 by David Leite

Meaty shrimp stud this creamy, oozing risotto. The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the risotto.

Paula Wolfert’s Beef Daube is as Authentic as It Gets

Nov 30, 2009 by David Leite

Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France’s classic beef stew, called a daube.

Podcast: Lisa Schroeder

Nov 24, 2009 by David Leite

David chats with Lisa Schroeder, the juggernaut behind Mother’s Bistro & Bar and Mama Mia Trattoria, both in Portland, about her new book, Mother’s Best.

Peace & Pleasure: A Holiday Menu to End Tryptophan Overload

Nov 22, 2009 by David Leite

Can’t face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won’t knock you into a tryptophan stupor.

Homely Cooking: The Beauty of the Ugly Celery Root

Nov 16, 2009 by David Leite

Chefs and home cooks agree: celery root is an ugly–but tasty–vegetable. David Leite discovers some of the many uses for the Ugly Betty of the produce world.

Carving Away the Mystery of the Thanksgiving Turkey

Nov 08, 2009 by David Leite

Confused about fresh turkey, frozen turkey, kosher turkey, organic turkey, free-range turkey, and basted turkey? This turkey guide explains it all for you.

Video: How to Dry-Brine a Thanksgiving Turkey

Nov 01, 2009 by David Leite

In this video, you’ll learn how to brine a Thanksgiving turkey.

Video: How to Stuff a Thanksgiving Turkey

Nov 01, 2009 by David Leite

In this video, you’ll learn how to stuff a Thanksgiving turkey.

Video: How to Make Thanksgiving Turkey Gravy from Pan Drippings

Nov 01, 2009 by David Leite

In this video, you’ll learn how to make Thanksgiving turkey gravy from pan drippings.

Video: How to Make Gravy for a Brined Thanksgiving Turkey

Nov 01, 2009 by David Leite

In this video you’ll learn how to make gravy for a brined Thanksgiving turkey. The secret: fried mushrooms.

Video: How to Tell When Your Thanksgiving Turkey is Done

Nov 01, 2009 by David Leite

In this video, learn how to tell when the Thanksgiving turkey is done.

Video: How to Carve a Thanksgiving Turkey

Nov 01, 2009 by David Leite

In this video, learn how to carve a Thanksgiving turkey.

Waving my Potato Freak Flag

Oct 27, 2009 by David Leite

David Leite shows his true colors as a card-carrying member of the potato-loving freak party. His latest obsession: potato-bacon pizza.

Potato-Bacon Pizza

Oct 13, 2009 by David Leite

For this potato-bacon pizza, creamy yellow potatoes are laid on fresh mozzarella. Bacon, and fresh Parmesan cheese, are scattered on top of the pizza.