McDonalds Ripoff

Boycott McDonald’s, I Say

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?

Whatever Happened to Baby Jane

What Ever Happened to This Blog?

David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.

Pois, Café

Notes from Portugal: Pois Café | Lisbon

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.

Fried Clams

In a ’64 T-Bird, Chasing a Date with a Clam

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

Notes from Portugal: Rossio Square | Lisbon

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.

Super Taster

Tales of a Supertaster

Being a supertaster ain’t all that it’s cracked up to be—especially if you still have to eat your broccoli. David explains and complains.


Playing with Fire: Sweating it out with Barbecue Pit Master Ricky Parker

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

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.


The Lazy Man’s Brunch

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 Writer

Confessions of a Hired Belly

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.

Confeitaria de Belem

Pastéis de Belém: On the Trail of a Portuguese Legend

Pasteis de nata, Portugal’s creamy custard cups wrapped in a crackly pastry, have no equal. David visits the Confeitaria de Belem, where they originated.

Devil With a Red Apron On

Devil with a Red Apron on

David recounts the troubles, frustration, and utter exasperation of learning family recipes from his mother, a true demon in the kitchen.

Homemade Snowballs

Some Like It Pink: Classic Sno Balls

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.

Mustard Garlic Goose Recipe

The Goose of Christmas Past

After a disastrous roasted goose experience, it took David more than a decade to muster the courage to learn proper fowl cookery. And boy, did he ever…

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