David Leite is reminded why he left advertising after watching Burger King’s “Virgins” commercial.
Tying Up Loose Thanksgiving Ends
Nov 17, 2008 by
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.
Thickest Part of the Thigh, huh?
Nov 09, 2008 by
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.
Getting a Life: Las Vegas Plus Meat, Meat, Meat
Nov 02, 2008 by
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.
Getting a Life: Tupper Lake
Oct 29, 2008 by
After finishing his book, David did three formerly forbidden activities lest he miss his deadline: cook (non-Portuguese) meals, travel, and socialize.
Huzzah, Huzzah! Finally, the Book Cover
Oct 15, 2008 by
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.
Get Your Licks: Absinthe and Bacon Lollypops
Apr 26, 2008 by
The lollypop has matured. Lollyphile, a company specializing in adult-friendly flavors, offers the sucker in lip-smacking bacon, absinthe, and more.
Boycott McDonald’s, I Say
Jan 30, 2008 by
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?
What Ever Happened to This Blog?
Jan 11, 2008 by
David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.
Tales of a Supertaster
Jan 09, 2006 by
Being supertaster isn’t all what it’s cracked up to be, as David discovered when he was tested at Yale University.
Playing with Fire: Sweating it out with Barbecue Pit Master Ricky Parker
Aug 24, 2005 by
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
Jul 05, 2005 by
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.
Confessions of a Hired Belly
Aug 11, 2004 by
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.
Devil with a Red Apron on
May 03, 2004 by
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.
The Goose of Christmas Past
Dec 24, 2003 by
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…
- Quick Glance
- 50 M
- 4 H, 30 M
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The Pan Snob
Jun 28, 2003 by
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.
A Man and His Stove
Feb 03, 2003 by
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.
Sweet Remembrance: Windows on the World’s Dacquoise
Sep 10, 2002 by
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.
To Sink or Swim in a Glass of Grenache
May 22, 2002 by
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.
Abstinence Makes the Taste Buds Grow Fonder
May 27, 2000 by
Ice cream, gelato, semifreddo are all favorites of food writer David Leite. Here he outlines the exercise regimen he underwent just to eat gelato.