In this video, learn how to tell when the Thanksgiving turkey is done.
In this video, learn how to carve a Thanksgiving turkey.
The ads for the 2009 Sydney International Food Festival–flags made of indigenous ingredients–has David Leite almost nostalgic for his Mad Men days.
The book is finally out, and readers, Portuguese aficionados, and cooks have been asking whether they can get an autographed copy. Considering you’re scattered all over the United States, it’d be impossible to put together a book tour large and comprehensive enough to get to everyone! Instead, I’m offering signed copies through Leite’s Culinaria. Simply [...]
Nothing’s finer than getting a book published. Nothing’s worse than the day it comes out. David Leite documents the highs and woes of publishing.
David Leite’s first tomato harvest proves smaller than hoped for. The tomatoes are luscious and ripe, but few in number. A harvest or a tasty travesty.
Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.
John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.
This cigar-shaped sweet, swaddled in pastry and filled with eggy custard, was first made in…convents?
A new map of the Portuguese DOC and wine regions has been issued by ViniPortugal. It makes understanding the intriguing wine regions of Portugal much easier.