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New Year’s Revolution
Post | Elissa Altman on 01.23.09 | No Comment
New Year’s Revolution

It happens, without fail—to me, to you, to everyone. It doesn’t matter whether you’re a vegetarian or a flexitarian, a carnivore or an omnivore, or any crossbreed of the above: the month of January, for …

Home Port: The Douro Wine Region Calls Back its Far-Flung Citizens
Post | David Leite on 01.21.09 | No Comment
Home Port: The Douro Wine Region Calls Back its Far-Flung Citizens

Even if the trees, with their flares of color, didn’t belie the late September weather, I’d know it’s harvest time in the Douro Valley, home of Portugal’s port production, because the only road kill I’ve …

What Goes Up, Must Come Down
Post | David Leite on 01.03.09 | No Comment
What Goes Up, Must Come Down

One of the many things that boggles my mind is that as food bloggers become more proficient in their cooking skills–and technology get better, faster, and easier–the images of their dishes become shockingly good. I …

Why I Left Advertising
Post | David Leite on 12.15.08 | 4 Comments
Why I Left Advertising

I found this Burger King video via seattle tall poppy, my friend Traca’s blog. It shows the lengths and expense a company will go to in order to try and sell their product. It’s stuff …

The Best 20 Food Books from 2008 That Made the Cut
Post | David Leite on 12.01.08 | No Comment
The Best 20 Food Books from 2008 That Made the Cut

Once again, December crept up on all of us. If it weren’t for Linda Avery, keeping tabs on books, reminding David to lift his head from his own manuscript to look at the ever-shrinking pile …

No Country for New Turkeys
Post | Gary Allen on 11.22.08 | No Comment
No Country for New Turkeys

Although food-crazed bloggers and over-ambitious chefs have turned out every conceivable variation of turkey, on Thanksgiving the familiar is what we want. Food history editor Gary Allen explains.

Tying Up Loose Thanksgiving Ends
Post | David Leite on 11.17.08 | No Comment
Tying Up Loose Thanksgiving Ends

The food loop is a silicon tie that makes trussing turkeys—for dinners Thanksgiving or not—a cinch. David’s been a fan for years.

Thickest Part of the Thigh, huh?
Post | David Leite on 11.09.08 | 3 Comments
Thickest Part of the Thigh, huh?

Even if you’re thermometrically challenged, this surefire technique for finding the thickest part of the turkey thigh resulting in perfectly roasted birds works every time.

Getting a Life: Las Vegas Plus Meat, Meat, Meat
Post | David Leite on 11.02.08 | No Comment
Getting a Life: Las Vegas Plus Meat, Meat, Meat

A few weeks ago, The One and I headed out to Vegas, Baby, for several days of fun, which is odd because I don’t gamble, don’t like crowds, and generally avoid anything remotely resembling sunshine. …

Getting a Life: Tupper Lake
Post | David Leite on 10.29.08 | No Comment
Getting a Life: Tupper Lake

Once I finished my book, I got a bit of my life back. So I decided to do a few things. Specifically: cook (non-Portuguese) meals, travel, and socialize. Three things that being chained to my …

Huzzah, Huzzah! Finally, the Book Cover
Post | David Leite on 10.15.08 | No Comment
Huzzah, Huzzah! Finally, the Book Cover

A lot of you have been asking about my book, and I have good news: the cover is finalized, the book itself is at the compositor, and I’ll see the first draft, called a dummy, …