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.

Renee Schettler Rossi and David Leite take opposite sides on the issue of cooking from cookbooks or a computer. Which offers you more while at the stove?

Milk mayonnaise, called maionese de leite in Portuguese, is an emulsion of milk and oil seasoned with garlic and white pepper.

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.

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.

Beef chuck, Worcestershire sauce, and water are all that’s needed to make savory, falling-apart braised beef fit for a blizzard–even when it refuses to snow.

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

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

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.

Chefs and home cooks agree: celery root is an ugly–but tasty–vegetable. David Leite discovers some of the many uses for the Ugly Betty of the produce world.

Confused about fresh turkey, frozen turkey, kosher turkey, organic turkey, free-range turkey, and basted turkey? This turkey guide explains it all for you.

This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.

David Leite shows his true colors as a card-carrying member of the potato-loving freak party. His latest obsession: potato-bacon pizza.

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

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.

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.

Who Knew that L.A. Has Its own Version of the Classic Sno Ball.

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.

David Leite faces his phobia of pans with a hole in them, as he refers to Bundt pans, when he’s elected to bake an Ina Garten cake for a Hollywood party.

The Portuguese Tentugal pastries, cigar-shaped treats wrapped in frittery pastry and filled with sweet eggy custard, were first made in convents.

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.

Here are the best 20 cookbooks and food books of 2008 as compiled by Leite’s Culinaria.