Giada and Me: Separated at Birth

Giada and Me: Separated at Birth

David lists the way Giada de Laurentiis and he are so similar, they could be siblings separated at birth and raised by different food-obsessed families.

David on the Today Show

Three and a Half Minutes of Fame

David finally gets on the Today Show, cooking clams in a cataplana for Al Roker and Natalie Morales, and becomes addicted to live TV.

NBC Peacock

Four Minutes of Fame, Part II

David continues his saga of preparing for his appearance on The Today Show on March 22nd.

today-show-home-thumb

Four Minutes of Fame, Part I

After 33 years, David Leite finally gets his wish: appearing on the Today Show, where he’ll demonstrate making a cataplana for Matt, Meredith, Ann, and Al.

Milk Mayonnaise Recipe

The Secrets Behind Milk Mayonnaise

Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

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Eating Oscar

Eating Oscar

Ten of this year’s Academy Award nominees inspire some interesting and, occasionally, odd associations for dishes to star in your own Oscar party.

Easy-Bake Oven

A Light Forever Dimmed

The creator of the red-hot toy of the ’60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.

Spaghetti Carbonara by

Spaghetti alla Carbonara

An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.

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Spanish Cod Fritters by

Spanish Cod Fritters

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

braised-veal-breast

We Heart Hearth

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

We're Frozen!

Blizzard Beef

Beef chuck, Worcestershire, and water are all that’s needed to make this falling-apart-tender braised beef that’s fit for a blizzard–even when it refuses to snow.

Reprint

20,000 Thank Yous

When David’s book, The New Portuguese Table, went into a second printing, he realized he had a lot of thank-yous to make. Twenty thousand to be exact.

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