I Have Taken a Lover, the iPad

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.

When a Stranger Cooks Your Food

David Leite was unexpectedly delighted when someone—a virtual stranger—cooked a meal for him from his book, making him judge, jury, and guest of honor.

Mussel Bound

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.

Okay, It’s Not All About Me

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.

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.

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.

Four Minutes of Fame, Part II

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

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.

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.

  • Quick Glance
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  • 5 M
  • 170

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.

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.

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.

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  • 13 H, 15 M
  • 41

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.

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Blizzard Beef

David’s most reliable recipe for really inclement weather consists of braised beef that calls for just three ingredients.

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