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Portuguese Orange-Olive Oil Cake
Post | David Leite on 11.02.09 | 92 Comments
Portuguese Orange-Olive Oil Cake

This Portuguese orange-olive oil cake smacks of intense orange flavor and is very moist, thanks to the olive oil. Use navel oranges and a fruity olive oil.

Video: How to Brine a Thanksgiving Turkey
Post | David Leite on 11.01.09 | One Comment
Video: How to Brine a Thanksgiving Turkey

Confused by all the conflicting information about brining a Thanksgiving turkey? Well, no wonder. There are as many brining techniques out there as there are cooks—and some of the methods are pretty weird. But a …

Video: How to Stuff a Thanksgiving Turkey
Post | David Leite on 11.01.09 | No Comment
Video: How to Stuff a Thanksgiving Turkey

On Thanksgiving, do you reach for dressing or stuffing? (Don’t know the difference?) Have you heard all kinds of food safety stories about the harmfulness of undercooked stuffing? It’s enough to make you want to …

Video: How to Make Thanksgiving Turkey Gravy from Pan Drippings
Post | David Leite on 11.01.09 | No Comment
Video: How to Make Thanksgiving Turkey Gravy from Pan Drippings

If visions of lumpy, bland gravy are enough to keep you clear of that roasting pan—filled with luscious stuck-on bits just waiting to lend flavor to your dish—take heart, Thanksgiving comrade. You’re in good company. …

Video: How to Make Gravy for a Brined Thanksgiving Turkey
Post | David Leite on 11.01.09 | No Comment
Video: How to Make Gravy for a Brined Thanksgiving Turkey

Love a brined turkey? Adore its amazingly juicy meat and kicked-up flavor? Well, we do, too. But while everyone these days is churning out beautifully brined birds—oftentimes with the most amazing brew of herbs and …

Video: How to Tell When Your Thanksgiving Turkey is Done
Post | David Leite on 11.01.09 | One Comment
Video: How to Tell When Your Thanksgiving Turkey is Done

“Cook until the juices run clear.” “Roast until the legs wiggles easily  in their sockets.” “Cook until an instant-read thermometer —inserted into the thickest part of the thigh—registers [insert your favorite temperature here].” What? There …

Video: How to Carve a Thanksgiving Turkey
Post | David Leite on 11.01.09 | No Comment
Video: How to Carve a Thanksgiving Turkey

Does your family stand clear when you’re toting the carving knife on Thanksgiving day? Perhaps frightened by that frustrated look in your eye? You’re not alone. So many of us can knock out a killer …

Video Interview with Giuliano Hazan
Post | David Leite on 09.28.09 | No Comment
Video Interview with Giuliano Hazan

While I was a guest presenter at the Epicurean Classic in St. Joseph, MI, earlier this year, I also had the pleasure of being Fine Cooking’s “man with a mike.” I got to sit down …

Video Interview with Jennifer McLagan
Post | David Leite on 09.20.09 | No Comment
Video Interview with Jennifer McLagan

In August I was honored to be among the presenters at the Epicurean Classic in St. Joseph, MI. Although the weather was wet, it didn’t dampen anyone’s spirits. While there, Laurie Buckle, editor of  Fine …

Portuguese Sweet Lemon and Black Olive Cookies
Post | David Leite on 09.17.09 | No Comment
Portuguese Sweet Lemon and Black Olive Cookies


by David Leite
from The New Portuguese Table
(Clarkson Potter, 2009)
Makes about 15 wafers
Cookies aren’t exactly a specialty of the Portuguese. The traditional ones tend to be crumbly and plain, more like a dunking biscuit. One day …

Craig Claiborne and the Invention of Food Journalism
Post | David Leite on 07.02.09 | 3 Comments
Craig Claiborne and the Invention of Food Journalism

On June 11th, I had the pleasure and honor of being on a panel at The New School with some esteemed colleagues—John T. Edge, Anne Mendelson, Betty Fussell, and Molly O’Neill—to talk about one of …