David continues his saga of preparing for his appearance on The Today Show on March 22nd.

After 33 years, David Leite finally gets his wish: appearing on the Today Show, where he’ll demonstrate making a cataplana for Matt, Meredith, Ann, and Al.

Milk mayonnaise, called maionese de leite in Portuguese, is an emulsion of milk and oil seasoned with garlic and white pepper.

Ten of this year’s Academy Award nominees inspire some interesting and, occasionally, odd associations for dishes to star in your own Oscar party.

The creator of the red-hot toy of the ’60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

Beef chuck, Worcestershire sauce, and water are all that’s needed to make savory, falling-apart braised beef fit for a blizzard–even when it refuses to snow.

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

When David’s book, The New Portuguese Table, went into a second printing, he realized he had a lot of thank-yous to make. Twenty thousand to be exact.

David Leite shows his true colors as a card-carrying member of the potato-loving freak party. His latest obsession: potato-bacon pizza.

The ads for the 2009 Sydney International Food Festival–flags made of indigenous ingredients–has David Leite almost nostalgic for his Mad Men days.

Nambe, a leader is functional cooking design, has created a sleek, sexy covered Butterfly Casserole dish and an equally stunning Butterfly baker.

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.

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.

Natalie MacLean’s online wine and food matcher make pairing as simple as clicking your mouse.

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.

The Portuguese have as many fado ballads, their famously gut wrenching street songs about broken love, as they do recipes for salt cod. Maybe more. On the surface it might appear that Portugal is a nation of perpetual melancholics, obsessed with the idea of unrequited desire and dried fish, but over time I’ve come to [...]

The fun, great bites, and shenanigans that went into the book party of Johnny Iuzzini, Jean Georges’ pastry chef, held at Jacques Torres Chocolate.

One of the many things that boggles my mind is that as food bloggers become more proficient in their cooking skills–and technology get better, faster, and easier–the images of their dishes become shockingly good. I mean, perversely good. Take a look at smittenkitchen.com, 101 Cookbooks, or Cupcake Bakeshop. Some of those pictures are cookbook-worthy. And [...]

David Leite is reminded why he left advertising after watching Burger King’s “Virgins” commercial.

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.

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.

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.

Once I finished my book, I got a bit of my life back. So I decided to do a few things. Specifically: cook (non-Portuguese) meals, travel, and socialize. Three things that being chained to my desk like some medieval monk working on an illustrated manuscript has prevented me from doing.
To kick things off, I spent [...]