So what does this all have to do with Leite’s Culinaria? Plenty. I’ve been looking for a way to make us portable. So that you, and I, can make better use of the site. Our old technology (and at 10 years old, it was a dinosaur in tech terms) didn’t allow for it. Enter Brave New Code. It’s a bunch of brilliant designers, developers, and coders who created an interface so that Leite’s Culinaria can stream to your iPhone at speeds up to twice as fast as other programs. And the interface is pure, elegant Macintosh. Click on the photo at the left, and you’ll see the three newest entries on the site (as of the time of this writing). And there are three important drop-down menus on top: Categories, Search, and Menu. It lets you get to the information you want faster and easier.

So once I customized it, I had to do a test drive. I’m alone in the city this weekend—The One is in CT hobnobbing with our friend Ellen at an art opening. So, I decided to make Rhode Island Clam Chowder, part of the article written by Laurie Jones. I went to Fairway, yes the same Fairway I’ve been complaining about for years, to gather ingredients. While my fellow shoppers balanced a shopping cart, sometimes an infant, ingredients list and pen, which when held in the hand while digging though a pile of shallots can be horror-movie frightening—all I had was my trusty phone. I clicked on the recipe, complete with pictures, turned the phone sideways for better viewing, scooped up the ingredients, and was out of there in no time. I even sent a comment from my phone.

The best part is you don’t have to do anything to make it work. We did it all for you. Now, if you don’t like the mobile interface, just scroll to the bottom of the phone’s page and turn it off. From then on you’ll get LC content exactly as you get it here.

Gotta go. There’s a chowder with my name on it.

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The countdown is over! We’ve been working day and night to get our newly designed site up and running so you can access your old favorites plus enjoy a menu’s worth of new dishes, articles, and blog posts. We’re sure  you’ll like the new layout: we took a lot of the suggestions, tips, and comments you made in our 2008 year-end poll and built the new Leite’s Culinaria from the ground up with those in mind.

Here’s a little tour of how the site works.

Above are two sections: Read This Now and Eat This Now. These are the areas to look at first when visiting the site. Anything new and noteworthy, such as articles, blog posts, musings, etc., will be featured to the left. Our carousel to the right will highlight the latest recipes, holiday favorites, or seasonal menus.

To the right are four sections: giveaways, for our devoted contesters; lc {blog}; new portuguese table, where you can find the latest information about David’s book; and writings. Think of these as departments in a magazine or sections of a newspaper. We learned not everyone uses the site the same way, and we wanted to offer more ways into the content you want to read most.

Beneath the departments are what we think will be the heart of your navigation: categories and our tag cloud. In the categories, we’ve broken down our content into small (forgive the pun) digestible bites that allows you to drill deep and specifically. The tag cloud is another way of parsing our content. We tried to make these as varied and eclectic as possible. We’ll be refining both the categories and tags as time goes on to better reflect our changing content and your needs.

Now, we’ve migrated less than half of all our existing content. So for the time being, if you can’t find what you’re looking for in the search engine at the above right of all the pages here, just drop Linda or me a line and we’ll try to help. The existing version of the site is still up, and everything is still at your fingertips.

If you have any questions, don’t hesitate to write either Linda or me. We look forward to your thoughts.

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