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.
In this podcast, David chats with Lucinda Scala Quinn, food editor and author of the cookbook, Mad Hungry: Feeding Men and Boys.
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
David finally gets on the Today Show, cooking clams in a cataplana for Al Roker and Natalie Morales, and becomes addicted to live TV.
Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in a Portuguese cataplana, a sorta precursor of the pressure cooker
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
Beef chuck, Worcestershire, and water are all that’s needed to make this falling-apart-tender braised beef that’s fit for a blizzard–even when it refuses to snow.
David sits down with David Guas, author of DamGoodSweet—a love letter to the Big Easy. Guas talks about New Orleans’ rich traditions, its unique culinary language, and the role the women in Guas’s life played in shaping his love of food.
Inspired by a stuffed baked potato, this stovetop mac and cheese is loaded with bacon, Cheddar, and sour cream. Indulgence, baby.
David chats with Lisa Schroeder, the juggernaut behind Mother’s Bistro & Bar and Mama Mia Trattoria, both in Portland, about her new book, Mother’s Best.
In this video, you’ll learn how to brine a Thanksgiving turkey.
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