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.
Get Your Licks: Absinthe and Bacon Lollypops
Apr 26, 2008 by
The lollypop has matured. Lollyphile, a company specializing in adult-friendly flavors, offers the sucker in lip-smacking bacon, absinthe, and more.
Boycott McDonald’s, I Say
Jan 30, 2008 by
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?
What Ever Happened to This Blog?
Jan 11, 2008 by
David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.
Notes from Portugal: Bica do Sapato | Lisbon
Sep 20, 2007 by
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.
Notes from Portugal: Pois Café | Lisbon
Sep 17, 2007 by
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.
In a ’64 T-Bird, Chasing a Date with a Clam
Aug 29, 2007 by
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.
Notes from Portugal: Rossio Square | Lisbon
Jun 12, 2007 by
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.
Portuguese Scrambled Eggs with Salt Cod and Potatoes
May 10, 2007 by
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
- 15
Some Like It Pink
Aug 13, 2006 by
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.
Tales of a Supertaster
Jan 09, 2006 by
Being supertaster isn’t all what it’s cracked up to be, as David discovered when he was tested at Yale University.
Curried Steamed Mussels
Sep 22, 2005 by
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
- Quick Glance
- 20 M
- 20 M
- 4
Playing with Fire: Sweating it out with Barbecue Pit Master Ricky Parker
Aug 24, 2005 by
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.
Grilling with the Steak Whisperer
Jul 05, 2005 by
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.
Portuguese Salt Cod and Potato Casserole
May 10, 2005 by
Called bacalhau a Gomes de Sa, this Portuguese recipe is made of layers of salt cod, potatoes slices, sauteed onions topped with olives and hard-boiled eggs.
- Quick Glance
- 4
Swiss Chard, Leek, and Goat Cheese Tart
Mar 01, 2005 by
Creamy goat cheese, leeks, and Swiss chard come together in this flaky tart. Plumped raisins and pine nuts are sweetness and crunch. A perfect brunch dish.
- Quick Glance
- 1 H
- 2 H, 45 M
- 0
Deep-Dish Brioche French Toast
Oct 04, 2004 by
Here French toast is made even more delicious by layering brioche in a deep dish and adding cream cheese, pecan, raisins, and plenty of spices.
- Quick Glance
- 26
The Lazy Man’s Brunch
Oct 04, 2004 by
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.
Confessions of a Hired Belly
Aug 11, 2004 by
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.
Homemade Sno Balls
Jul 10, 2004 by
Fashioned from chocolate cake, filled and frosted with meringue, and festooned in a feathery pink coconut boa, these are the real deal.
- Quick Glance
- 40 M
- 1 H
- 29