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Rhode Island Chowder Still Confounds — and Satisfies
Jun 21, 2007 by Laurie Jones
The longtime favorite of Rhode Islanders is a clear-broth clam chowder made with only quahogs, salt pork, potatoes, and a splash of Worcestershire sauce.
Notes from Portugal: Rossio Square | Lisbon
Jun 12, 2007 by David Leite
David spends his days immersed in the Portuguese way of life, dining and working like a true Lisboeta in Rossio square in the heart of old Lisbon.
One-Armed Mirepoix and Other Culinary Misadventures
Aug 24, 2006 by JJ Goode
Of all the bad things that could befall a baby, what happened to me was perhaps the best of the worst. I was born with only one arm. Well, sort of. Technically, I was born with radial aplasia, a condition that made my right arm about the size and shape of a plucked turkey wing. [...]
Alfajores: The Family Cookie
Aug 17, 2006 by Ana Schwartzman
Alfajores are a family staple in Ana Schwartzman’s home. No wonder: alfajores are shortbread cookies filled with dulce de leche and covered in chocolate.
Some Like It Pink
Aug 13, 2006 by David Leite
Who Knew that L.A. Has Its own Version of the Classic Sno Ball.
The Lazy Man’s Brunch
Oct 04, 2004 by David Leite
This easy recipe for deep-dish French toast made with brioche promises big rewards for little work. Make it the night before then pop it in the oven.
Pastéis de Belém: On the Trail of a Portuguese Legend
Jun 26, 2004 by David Leite
Pasteis de nata, Portugal’s creamy custard cups wrapped in a crackly pastry, have no equal. David visits the Confeitaria de Belem, where they originated.
São Miguel Trip Planner
May 04, 2004 by David Leite
The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.
Feeding the Feast
May 04, 2004 by David Leite
Portugal’s Festa do Senhor Santo Cristo dos Milagres is one of the largest religious feasts in the world and serves some of the country’s tastiest street food.
La Bouche Speaks: An Interview with Paula Wolfert
Nov 22, 2003 by David Leite
An Interview with award-winning food writer, cookbook author, and culinary treasure Paula Wolfert.
Whether Fresh or Canned, Pumpkin Takes the Cake
Nov 01, 2003 by David Leite
This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.
Portugal’s Chouriço Sausage is Ready for its Close-up
Oct 25, 2003 by David Leite
Portuguese pork sausage, called chourico, is a tasty alternative to Spanish chorizo. Chourico stars in this supper frittata recipe.
Lisbon Trip Planner
Sep 04, 2003 by David Leite
The who, what, when, where, and how of putting together a trip to Lisbon.
Coming Home to Lisbon
Sep 04, 2003 by David Leite
David Leite, a Portuguese-American, travels to Lisbon, Portugal’s capital, as a newly minted Portuguese citizen and finds a city of beauty and great eats.
The Franco-American Butter Wars
Apr 16, 2003 by David Leite
At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.
Feel the Burn: Portuguese Piri-Piri Sauce Heats Up the Palate
Jun 04, 2002 by David Leite
Molho de piri-piri, a hot sauce made from African birdseye peppers, is beloved in Portugal and is the inspiration for shrimp, pork and chicken recipes.
Fat, Fat Everywhere But Not a Drop of Lard
Jan 09, 2002 by David Leite
David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.
Lost in the Atlantic: The Azores and Its Hearty Food
Jan 27, 2001 by David Leite
The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.
Dining Through the Decades: 100 Years of American Food
Dec 16, 1999 by David Leite
David Leite looks at 100 years of American food history by decade and discovered how we’ve undergone a massive shift in how we eat and think about food.
Lights, Camera, Recipes: Capturing a Portuguese Family’s Recipes
Oct 27, 1998 by David Leite
David Leite learns the best way to get his family’s Portuguese recipes, and discovers their history, by videotaping his mother while she cooks.
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