No Knead Bread

No-Knead Bread: Your Experiences

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

Wild Rice with Roasted Chestnuts and Cranberries Recipe

Wild Rice with Roasted Chestnuts and Cranberries

This Christmas and Thanksgiving dish of wild rice is combined with freshly roasted chestnuts, cranberries, and apricots then baked in the oven. The sweet and savory notes hit just the right spot with guests.

  • Quick Glance
  • 30 M
  • 2 H
  • 2
Garlic and Herb-Rubbed Pork Crown Roast Recipe

Garlic and Herb-Rubbed Pork Crown Roast

This Christmas crown roast of pork is brined then rubbed with garlic and herbs then oven-roasted. The center of the crown roast is filled with wild rice.

  • Quick Glance
  • 40 M
  • 3 H, 40 M
  • 2
Best Cookbooks of 2008

The Best 20 Food Books from 2008

Here are the best 20 cookbooks and food books of 2008 as compiled by Leite’s Culinaria.

Grant Achatz

Podcast: Grant Achatz

David talks with chef, author, and James Beard award winner Grant Achatz about his book, his restaurant Alinea, and cooking restaurant food at home.

Trussed Turkey

Tying Up Loose Thanksgiving Ends

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.

Perfect Roast Turkey

Perfect Roast Turkey

This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.

  • Quick Glance
  • 1 H, 20 M
  • 1 D, 6 H
  • 0
Meat Thermometer

Thickest Part of the Thigh, huh?

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.

Cranberries

The Zing Starts Here

Ah, pucker-worthy cranberries, the often maligned stepchild of the Thanksgiving table, get their due here, adding a sweet-tart flavor to autumn menus.

bartolotta-pool-fi

Getting a Life: Las Vegas Plus Meat, Meat, Meat

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.

tupper-lake

Getting a Life: Tupper Lake

After finishing his book, David did three formerly forbidden activities lest he miss his deadline: cook (non-Portuguese) meals, travel, and socialize.

npt-cover

Huzzah, Huzzah! Finally, the Book Cover

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.

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