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.


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.

Paula Wolfert's Beef Dauble

Paula Wolfert’s Beef Daube is as Authentic as It Gets

Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France’s classic beef stew, called a daube.

Cornish Game Hen

Peace & Pleasure: A Holiday Menu to End Tryptophan Overload

Can’t face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won’t knock you into a tryptophan stupor.

Turkey Labels

How to Buy a Thanksgiving Turkey

Confused about fresh, frozen, kosher, organic, free-range, pasture-raised, heritage, wild, and so on? We can help.

Potato Pizza Recipe

Potato Bacon Pizza

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.

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Sydney Flag

When Advertising Works, It Works

The ads for the 2009 Sydney International Food Festival–flags made of indigenous ingredients–has David Leite almost nostalgic for his Mad Men days.

Portuguese Sweet Lemon and Black Olive Wafers by

The Author and the Wonderful, Horrible, No Fun, Very Good Day

Nothing’s finer than getting a book published. Nothing’s worse than the day it comes out. David Leite documents the highs and woes of publishing.

Tomato Harvest

Tomato Harvest, Kind of

David Leite’s first tomato harvest proves smaller than hoped for. The tomatoes are luscious and ripe, but few in number. A harvest or a tasty travesty.

New Portuguese Table by

Where Do I Sign?

Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.


Craig Claiborne and the Invention of Food Journalism

John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.


A Sweet History: Portugal’s Pastéis de Tentúgal

This cigar-shaped sweet, swaddled in pastry and filled with eggy custard, was first made in…convents?


Portugal’s Wine Regions Get a New Look

A new map of the Portuguese DOC and wine regions has been issued by ViniPortugal. It makes understanding the intriguing wine regions of Portugal much easier.

Frank Alexandre makes a Portuguese lamb stew

Newark’s Portuguese Keep Easter Traditions Burning

Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.

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