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Coming Home 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.

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The Pan Snob

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.

French American Butters

The Franco-American Butter Wars

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.

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A Man and His Stove

Stove fanatic David writes about his obsession with his Viking stove, nicknamed Thor, its massive BTUs, and its sleek lines. The stove is his power.

Windows on the World

Windows on the World’s Dacquoise

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.

Fire Alarm

Feel the Burn: Portuguese Piri-Piri Sauce Heats Up the Palate

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.

Grenache Wine

To Sink or Swim in a Glass of Grenache

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.

Sete Cidades

São Miguel Trip Planner

The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.

Cloisters in Ponta Delgada

Feeding the Feast

Portugal’s Festa do Senhor Santo Cristo dos Milagres is one of the largest religious feasts in the world and serves some of the country’s tastiest street food.

Swift's Lard

Fat, Fat Everywhere But Not a Drop of Lard

David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.

Lost in the Atlantic: The Azores and its Hearty Food by

Lost in the Atlantic: The Azores and Its Hearty Food

The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.

Pistachio Gelato

Abstinence Makes the Taste Buds Grow Fonder

The one thing that could get David to exercise and watch what he eats? The threat of no gelato.

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