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.
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.
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
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.
David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.
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.
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