One-Armed Mirepoix and Other Culinary Misadventures

One-Armed Mirepoix and Other Culinary Misadventures

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. […]

Homemade Snowballs

Some Like It Pink: Classic Sno Balls

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.

Super Taster

Tales of a Supertaster

Being supertaster isn’t all what it’s cracked up to be, as David discovered when he was tested at Yale University.

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The Lazy Man’s Brunch

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 Writer

Confessions of a Hired Belly

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.

awards-2005

Devil with a Red Apron on

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.

Mustard Garlic Goose Recipe

Mustard and Garlic Roast Goose

After a disastrous roasted goose experience, it took David more than a decade to muster the courage to learn proper fowl cookery. And boy, did he ever…

  • Quick Glance
  • 50 M
  • 4 H, 30 M
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The Pan Snob

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.

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A Man and His Stove

Stove fanatic David writes about his obsession with his Viking stove, nicknamed Thor, its massive BTUs, and its sleek lines. The stove is his power.

Grenache Wine

To Sink or Swim in a Glass of Grenache

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.

Swift's Lard

Fat, Fat Everywhere But Not a Drop of Lard

David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.

Pistachio Gelato

Abstinence Makes the Taste Buds Grow Fonder

Ice cream, gelato, semifreddo are all favorites of food writer David Leite. Here he outlines the exercise regimen he underwent just to eat gelato.

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