bartolotta-pool-fi

Getting a Life: Las Vegas Plus Meat, Meat, Meat

David Leite goes to Las Vegas and puts himself in the hands of chef Paul Bartolotta at the Wynn Hotel while closer to home he tries out NYC’s Porcao Restaurant.

tupper-lake

Getting a Life: Tupper Lake

After finishing his book, David did three formerly forbidden activities lest he miss his deadline: cook (non-Portuguese) meals, travel, and socialize.

npt-cover

Huzzah, Huzzah! Finally, the Book Cover

The cover art is finalized for The New Portuguese Table, and here’s your first sneak peek. The book will be available for pre-order in November 2008.

Lollyphile

Get Your Licks: Absinthe and Bacon Lollypops

The lollypop has matured. Lollyphile, a company specializing in adult-friendly flavors, offers the sucker in lip-smacking bacon, absinthe, and more.

McDonalds Ripoff

Boycott McDonald’s, I Say

There are lots of reasons to boycott McDonald’s–from its food and work practices to ethics and bad commercials. But trafficking in counterfeit money?

Whatever Happened to Baby Jane

What Ever Happened to This Blog?

David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.

Super Taster

Tales of a Supertaster

Being supertaster isn’t all what it’s cracked up to be, as David discovered when he was tested at Yale University.

playing-with-fire

Playing with Fire: Sweating it out with Barbecue Pit Master Ricky Parker

David travels south to apprentice to whole-hog barbecue pit master Ricky Parker and learns more than he ever imagined possible about the great pig.

Tongs

Grilling with the Steak Whisperer

David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man’s relationship with fire.

Food Writer

Confessions of a Hired Belly

Food writing isn’t as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.

awards-2005

Devil with a Red Apron on

David recounts the trouble, frustration, and utterly exasperation of trying to learn his family’s favorite recipes from his mother—a demon in the kitchen.

Mustard Garlic Goose Recipe

The Goose of Christmas Past

After a disastrous roasted goose experience, it took David more than a decade to muster the courage to learn proper fowl cookery. And boy, did he ever…

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