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.
The lollypop has matured. Lollyphile, a company specializing in adult-friendly flavors, offers the sucker in lip-smacking bacon, absinthe, and more.
There are lots of reasons to boycott McDonald’s–from its food and work practices to ethics and bad commercials. But trafficking in counterfeit money?
David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.
David finds the fashion statement at Bica do Sapato restaurant in Lisbon to be an inspiration while cooking at home. A tip: the shirts run small.
Pois Cafe, a local restaurant in the Sé district of Lisbon, becomes a favorite spot of David Leite’s while he lives and works in Portugal. Tip: Get there early.
David pursues one of his great passions: fried clams. But not just any fired clams, but the fried clams of his youth, with plump juicy bellies.
David spends his days immersed in the Portuguese way of life, dining and working like a true Lisboeta in Rossio square in the heart of old Lisbon.
A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.
- Quick Glance
- 1 H
- 1 H, 15 M
Little-known fact: L.A. has its own posh version of the classic Sno Ball. And it has for years. No lie. David divulges all.
Being supertaster isn’t all what it’s cracked up to be, as David discovered when he was tested at Yale University.
David travels south to apprentice to whole-hog barbecue pit master Ricky Parker and learns more than he ever imagined possible about the great pig.
David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man’s relationship with fire.
This easy recipe for deep-dish French toast made with brioche promises big rewards for little work. Make it the night before then pop it in the oven.
Food writing isn’t as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.