David Leite Recipes and Food Writing

A Light Forever Dimmed

Feb 21, 2010 by David Leite

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.

Making Waves with Chocolate

Feb 11, 2010 by David Leite

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

Chipping and Dipping for the Super Bowl

Feb 05, 2010 by David Leite

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.

Super Bowl Seductresses

Feb 02, 2010 by David Leite

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

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.

Quick Glance
10 M
25 M
17

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.

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.

Quick Glance
1 H, 15 M
1 H, 45 M
13

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.