Creamy custard is shot through with tea flavor for an unusual take on the classic Portuguese flan. A caramel top gives the dessert its depth and sweetness.
Portuguese Salad of Black-Eyed Peas with Tuna
Apr 15, 2009 by
Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.
- Quick Glance
- 20 M
- 5 H
- 2
Newark’s Portuguese Keep Easter Traditions Burning
Apr 07, 2009 by
Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.
Vinho Verde Loves The New Portuguese Table
Mar 09, 2009 by
A tasting of Portugal’s famous white wine–vinho verde–at NYC’s Astor Center was paired with food from David’s upcoming cookbook. The matches were magical.
“Slumdog Millionaire” Oscar Munchies
Feb 16, 2009 by
Monica Bhide, author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen, offers up perfect accompaniments to the Oscars.
Portuguese Almond Torte | Bolo de Amêndoa
Feb 10, 2009 by
Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.
- Quick Glance
- 30 M
- 1 H, 15 M
- 24
All Tatted Up
Jan 26, 2009 by
The fun, great bites, and shenanigans that went into the book party of Johnny Iuzzini, Jean Georges’ pastry chef, held at Jacques Torres Chocolate.
Home Port: The Douro Wine Region Calls Back its Far-Flung Citizens
Jan 21, 2009 by
The Douro, the ancient and richly historied wine region of Portugal, has a siren’s power to lure back nearly everyone who has ever had the pleasure to visit.
What Goes Up, Must Come Down
Jan 03, 2009 by
Why is it that you can make a perfect boule of a bread one day only to turn out something that looks like a deflated fritter the next?
Why I Left Advertising
Dec 15, 2008 by
David Leite is reminded why he left advertising after watching Burger King’s “Virgins” commercial.
No-Knead Bread: Your Experiences
Dec 14, 2008 by
The no-knead bread craze got David clamoring for a plump, round loaf. Cindi Kruth, a longtime LC tester, gave him some of Lexi, her 23-year-old starter. And the results were impressive
The Best 20 Food Books from 2008
Dec 01, 2008 by
Here are the best 20 cookbooks and food books of 2008 as compiled by Leite’s Culinaria.
Podcast: Grant Achatz
Nov 24, 2008 by
David talks with chef, author, and James Beard award winner Grant Achatz about his book, his restaurant Alinea, and cooking restaurant food at home.
Tying Up Loose Thanksgiving Ends
Nov 17, 2008 by
The food loop is a silicon tie that makes trussing turkeys–for dinners Thanksgiving or not–a cinch. David’s been a fan for years.
Thickest Part of the Thigh, huh?
Nov 09, 2008 by
Even if you’re thermometrically challenged, this surefire technique for finding the thickest part of the turkey thigh resulting in perfectly roasted birds works every time.
The Zing Starts Here
Nov 07, 2008 by
Ah, pucker-worthy cranberries, the often maligned stepchild of the Thanksgiving table, get their due here, adding a sweet-tart flavor to autumn menus.
Getting a Life: Las Vegas Plus Meat, Meat, Meat
Nov 02, 2008 by
David Leite goes to Las Vegas and puts himself in the hands of chef Paul Bartolotta at the Wynn Hotel while closer to home he tries out NYC’s Porcao Restaurant.
Getting a Life: Tupper Lake
Oct 29, 2008 by
After finishing his book, David did three formerly forbidden activities lest he miss his deadline: cook (non-Portuguese) meals, travel, and socialize.
Huzzah, Huzzah! Finally, the Book Cover
Oct 15, 2008 by
The cover art is finalized for The New Portuguese Table, and here’s your first sneak peek. The book will be available for pre-order in November 2008.
Perfection? Hint: It’s Warm and Has a Secret
Jul 09, 2008 by
For these ultimate chocolate chip cookies, our ever-persistent David researched for three months and ate plenty of cookies in the process. Here he shares his discoveries.