Depressed, David turns to bread making and finds that dough holds no grudges, turning out lovely even after the worst of manglings.
David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.
David surprises himself and all of us by trying something that’s actually healthful—quinoa. His response surprised us all even more.
This tactful treatise is David Leite’s attempt to school the rest of us on the right way to communicate with a fat person.
A cheat sheet containing all our best Thanksgiving recipes and troubleshooting tips. And, yes, there’s pie.
Oh, my, my, my, my. That’s what we think of this lovely little summer cobbler in a skillet.
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you’ll just have to read about it.
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
David goes out to pasture. Uh, we mean, he decides the only eggs that shall touch his lips hereafter shall be pastured.
David divulges how he learned to bake bread late in life—and how he promptly became quite, quite obsessed.
Practice proper Southern gentility by whipping up a batch of that classic crowd-pleasing party must, pimento cheese.
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