Elissa Atlman finds brotherhood and understanding in, of all places, The Ten Commandments, while making matzo meal sponge cake for Passover.
New Year’s resolutions. We start with good intentions to eat healthy, then by February it’s duck fat and lardons. Just ask writer Elissa Altman.
Food writer and humorist Jess Thomson recounts her hilarious and daunting visit to the mecca of molecular gastronomy in the States: Grant Achatz’s Alinea.
When making a nettle-pecan pesto for pasta, writer Jess Thomson discovers that when handled properly stinging nettles don’t have to bite back.
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. [...]
Little-known fact: L.A. has its own posh version of the classic Sno Ball. And it has for years. No lie. David divulges all.
Being supertaster isn’t all what it’s cracked up to be, as David discovered when he was tested at Yale University.
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.
Food writing isn’t as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.
David recounts the trouble, frustration, and utterly exasperation of trying to learn his family’s favorite recipes from his mother—a demon in the kitchen.
David Leite faces his phobia of pans with a hole in them, as he refers to Bundt pans, when he’s elected to bake an Ina Garten cake for a Hollywood party.
Stove fanatic David Leite writes about his obsession with his Viking stove, nicknamed Thor, its massive BTUs, and its sleek lines. The stove is his power.
At a tasting of Michel Chapoutier’s wines at Restaurant Daniel, David Leite learns a thing or two about wine, tasting, French food, and how to fake it.
David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.
Ice cream, gelato, semifreddo are all favorites of food writer David Leite. Here he outlines the exercise regimen he underwent just to eat gelato.