A Fund for Jennie Perillo

A Fund for Jennie is a non-profit collection to help food blogger Jennifer Perillo, who lost her husband suddenly to a heart attack. Won’t you please give?

When Food Doesn’t Heal

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

Giving Thanks

The staff of LC expresses what they’re thankful for this year. At the top of the list? You, dear readers, cooks, followers, and commenters.

Emotional Baggage About a Bag of Holiday Nuts

Disturbing contact with holidays nuts in his youth caused David to be a bit militaristic when it comes to cooking with nuts. Once a nut…oh, you get the picture.

Sour Cream Apple PIe

Love food is food you cook for the one you love. Not just lobster and Champagne. The day-to-day stuff, too. As David finds, after 17 years with The One, they’ve still got it.

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Bellying Up to Barcelona

For his 50th (gulp!) birthday, David visited some of Barcelona’s best restaurants, including Comerç 24, Fishhh!, Taktika Berri, Els Pescadors, Restaurant Moo, and Fragata.

Where You Going? Barcelona? Oh.

David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.

If It’s July Fourth, It Must Be Deborah’s

David reminisces about his late friend Deborah Murphy, who brought so much love, joy, and good food to her annual July Fourth party.

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.

Braised Veal Breast

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.

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, 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.

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.

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