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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Paula Wolfert

La Bouche Speaks: An Interview with Paula Wolfert

An Interview with award-winning food writer, cookbook author, and culinary treasure Paula Wolfert.

Pumpkin Cake with Cream Cheese Frosting

Whether Fresh or Canned, Pumpkin Takes the Cake

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 Sausage Frittata Recipe

Portugal’s Chouriço Sausage is Ready for its Close-up

Portuguese pork sausage, called chourico, is a tasty alternative to Spanish chorizo. Chourico stars in this supper frittata recipe.

Rua Augusta

Lisbon Trip Planner

The who, what, when, where, and how of putting together a trip to Lisbon.

fountain-rossio-square

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.

pan-snob-fi

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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