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.
The history of a spectacularly simple Italian classic made with cheese, egg, pancetta, and black pepper.
After a disastrous experience with roast goose, it took David a decade to master proper fowl cookery. And boy, did he ever…
- Quick Glance
- 50 M
- 4 H, 30 M
An Interview with award-winning food writer, cookbook author, and culinary treasure Paula Wolfert.
This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.
Portuguese pork sausage, called chourico, is a tasty alternative to Spanish chorizo. Chourico stars in this supper frittata recipe.
The who, what, when, where, and how of putting together a trip to Lisbon.
David Leite, a Portuguese-American, travels to Lisbon, Portugal’s capital, as a newly minted Portuguese citizen and finds a city of beauty and great eats.
David Leite faces his phobia of pans with a hole in them, as he refers to Bundt pans, when he’s elected to bake an Ina Garten cake for a Hollywood party.
At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.
Stove fanatic David writes about his obsession with his Viking stove, nicknamed Thor for its massive BTUs and its sleek lines.
Windows on the World was one of New York City’s finest restaurants. David, a former waiter, remembers a special moment: a private sunrise breakfast from the 107th floor.
Molho de piri-piri, a hot sauce made from African birdseye peppers, is beloved in Portugal and is the inspiration for shrimp, pork and chicken recipes.
At a tasting of Michel Chapoutier’s wines at Restaurant Daniel, David Leite learns a thing or two about wine, tasting, French food, and how to fake it.