Rotisserie chicken is on the menu in this video, when grillmeister Jamie Purviance teaches David to harness his inner griller and get is spin on.
To grill the perfect steak, David turned to grill master Jamie Purviance for help and tips. Several hours later, he was searing and sliding.
For his 50th (gulp!) birthday, David visited some of Barcelona’s best restaurants, including Comerç 24, Fishhh!, Taktika Berri, Els Pescadors, Restaurant Moo, and Fragata.
David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.
David reminisces about his late friend Deborah Murphy, who brought so much love, joy, and good food to her annual July Fourth party.
After taking the iPad for a spin in the kitchen testing recipes, David isn’t only smitten, but convinced the it could change cookbook publishing forever.
Nova Scotia is a hotbed of mussels. After visiting a local shellfish farm, David and The One dined on the just-harvested bivalves, swimming in an herby broth.
After winning the IACP’s First Book/Julia Child Award for the New Portuguese Table, David has a moment of uncommon modesty and thoughtful reflection.
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 finally gets on the Today Show, cooking clams in a cataplana for Al Roker and Natalie Morales, and becomes addicted to live TV.
David continues his saga of preparing for his appearance on The Today Show on March 22nd.
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.
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.
Ten of this year’s Academy Award nominees inspire some interesting and, occasionally, odd associations for dishes to star in your own Oscar party.
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