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.
After finishing his book, David did three formerly forbidden activities lest he miss his deadline: cook (non-Portuguese) meals, travel, and socialize.
The cover art is finalized for The New Portuguese Table, and here’s your first sneak peek. The book will be available for pre-order in November 2008.
The lollypop has matured. Lollyphile, a company specializing in adult-friendly flavors, offers the sucker in lip-smacking bacon, absinthe, and more.
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?
David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.
Being supertaster isn’t all what it’s cracked up to be, as David discovered when he was tested at Yale University.
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.
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.
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.
David recounts the trouble, frustration, and utterly exasperation of trying to learn his family’s favorite recipes from his mother—a demon in the kitchen.
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.
Stove fanatic David Leite 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 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.
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.
Ice cream, gelato, semifreddo are all favorites of food writer David Leite. Here he outlines the exercise regimen he underwent just to eat gelato.