Testing 1, 2, 3—I’m Hosting Martha Stewart Living Radio

David Leite on Martha Stewart Radio

Bear with me because I’m a little excited. Okay, a lot excited. See, this week I’m the guest host on the Martha Stewart Living Radio program “Cooking Today” on SiriusXM channel 110. Join me Monday, March 26, Wednesday, March 28, and Frida,y March 30 from 3 pm to 4 pm EDT as I chat with an incredible lineup of guests and divulge all kinds of recipes, tips, and topics. If you’re already a SiriusXM listener, you know what to do. If you’re a satellite radio virgin, fear not. To listen, either on the radio (do they still make those?) or online at your computer, sign-up for a free seven-day subscription that gives you unlimited 24/7 access to more than 100 of the country’s best radio stations.

Monday, March 26

We couldn’t have started the week off with better guests. First we chat with legendary food writer, editor, author, and a crush of mine ever since I read the first chapter of her memoir, Tender at the BoneRuth Reichl. We’ll talk a bit about Gilt Taste, which Reichl currently oversees, and then delve into details ’bout the 2012 International Association of Culinary Professionals’ annual conference held this year in New York City. We’ll also chat about all things ice cream and gelato with the King of Custard, the Sultan of Swirl, David Lebovitz, coming to us live all the way from Paris, France.

Ruth Reichl and David Lebovitz

During our “Food Finds” segment, I’ll be talking favorite new kitchen tools, so call in and share your newest finds. It can be grand or gaudy, as long as it’s something you’ve recently discovered. As you know, I’m a sucker for romance, so if your truest love is your 18-year-old white KitchenAid stand mixer, as is mine, well, that’s fine, too. I want to hear it all.

Then we’re drawing a line in the sand(ing sugar), taking on the madly contested topic: Do nuts have a place in brownies? I won’t divulge where I stand until tomorrow, but trust me, I have very, very strong feelings about this. Beth Kujawski, a longtime reader of LC and a terriffic baker, has been kind enough to ship brownies with and without nuts all the way from Chicago to the studio for my producer, Lisa, and engineer, Steve, and me to try. I need you to weigh in here and support me.

I’ll also let you in on my favorite new cookbook as well as a bunch more tried and true resources for recipes. Who knows, you may even win a free copy.

I can only imagine all the questions and comments you have for Ruth and David, not to mention your philosophy on the role of nuts in baked goods and what sorts of gadgets you find essential, so make sure to call in at 866-675-6675. I’ll be waiting.

Wednesday, March 28

Every year we get a ton of emails at LC asking for help with making the most perfect, flaky, buttery, golden pie crust. So I turned to none other than baker supreme Rose Levy Beranbaum to answer all your questions in our “Pie Crust Demystified” segment. Beranbaum has been making pies (and, of course, cakes) for decades, and she has the books, awards, and following to show for it. (After all, she is the author of The Pie and Pastry Bible. In addition to giving you every last tip you’ll need to stand facing the stove more confidently, she’ll talk about the brand new Rose’s Perfect Pie Plate that makes elegantly fluted pies every single time.

Rose Levy Beranbaum and Ree Drummond

Afterwards, The Pioneer Woman, aka Ree Drummond, will stop by to talk about her new book, The Pioneer Woman Cooks: Food From My Frontier (Morrow/HarperCollins), which just hit the number one spot on The New York Times best seller list. Not too shabby. We’ll also chat about her new Food Network TV show, her favorite recipes, and what it’s like to give up a home on the range for a country-wide book tour.

Then I’ll take you “In My Kitchen” for a step-by-step  description of The One’s and my  favorite Sunday supper. I’m not revealing what it is right now, but I’ll show you mine if you show me yours.

Call 866-675-6675 to share a story, ask a question, or swap a family recipe.

Friday, March 30

As we slide into the weekend, famed food writer, author, and bon vivant Molly O’Neill will be joining us to talk about “Food News in Review.” We delve into some of the top stories–big and small–that have affected the food world, and you as cooks, in recent days. If you read something interesting, infuriating, delightful, or unnerving about our world of food this week, call in. Molly–a veritable font of culinary knowledge and kitch–will love to hear from you.

Molly O'Neill and Kara Newman

Then I’ll have to bid you a final farewell, which is why I invited the temptress Kara Newman, author of Spice & Ice, to serve up a few cocktails to ease my separation anxiety. (Yes, Momma Leite, I’ll be drinking on the job.) Kara will share with you all manner of intoxicating ideas for entertaining guests or just kicking back on your own on a Friday night.

My advice (besides slurping back anything Kara suggests) is to mark the date in your Blackberry, iPhone, or old-fashioned paper calendar and make a note to call in at 866-675-6675 so you can regale us with your questions and libation inventions.

David Leite's signature



  1. David, I’m pretty certain you have no idea who I am, but I was introduced to you at a Blogher event. I’ve followed your various writing spots ever since then, but only commented once–on the make-your-own- ricotta post.

    I FREAKED OUT when I turned on the radio–I listen to Martha Stewart a great deal when I’m chauffeuring kids around–and heard your voice. I told my kids, “Oh, my gosh–I know this guy! And he’s on Martha Stewart!!” They were less than impressed and asked me to to flip back to Hits 1 for Rihanna, but I was super impressed.

  2. Henry Mencken quote: “Nobody ever went broke underestimating the taste of the American public.”

    Ree Drummond, really? With the fabulous cooks you have lined up? Whatever happened to the imagination, beauty and freshness of food? The pure art and enjoyment of Bon Appetit? I don’t think cooking a roast with Dr. Pepper falls in that category but then maybe Henry Mencken is right. I would rank a cooking show with Ree Drummond right up there with My Big Redneck Vacation. It’s America, we are easily pleased, sad as that is.

    1. Susan, thanks for writing. I can’t speak for Ree or for Martha Stewart Radio’s booking policies, but as far as Dr Pepper–or cola–brisket, it’s an American regional classic, and one that has been embraced by many Southern cooks. We recently posted a version, and it comes from the venerated The SFA Community Cookbook edited by the highly regarded food writer John T. Edge. Our decision to post it is about a matter of balance. We think Coca Cola brisket can live beside 36-hour chocolate chip cookies and New England Bouillabaisse–as long as it furthers the narrative of American cooking and adds to the knowledge of food.

  3. My two favorite Davids! Wish I could listen in, but alas I’ll be at work. Can’t wait to hear how it goes. Update us, please.

  4. Oh, goodie! I will sign up for the free trial just to hear your voice. Well…and the guests/topics, too, of course. You are a very skilled host/interviewer, David. You have such a generous, deep, well modulated (dare I say sexy?) voice; I just love to hear to you talk. I’m not sucking-up, truely, I really like to listen to you!

      1. Okay..I probably won’t call in, so here’s my stand. I have waffled on the nuts in brownies issue over my lifetime. My phases have been: finger broken nuts exclusively in the early years of my baking life. Then, no nuts at all – was unimpressed with the blah flavor of the (untoasted) nuts, it was short lived. Next, finely chopped nuts, toasted (but no nut dust). And, finally, back to no nuts because of the better quality of the chocolate these days, who wants to drown it out with toasted nuts? Not me, that’s who! My current stand is no nuts with chocolate, nuts only with baked goods made with brown sugar or maple sugar, or caramelized sugar; ie blondes and chocolate chip cookies. You will not agree with me on this one, David-of-the-famous-NY-Times-CC-cookie, I’m sure of it: There is too much chocolate in most CC cookies to accomodate walnuts or pecans and there needs to be less chocolate. The butterscotchy/toffee flavored cookie base is way too good to overwhelm with too much chocolate but it is perfectly suited with more walnuts or pecans. There..I’ve said it. In print!

        1. Well, you had me up to chocolate chip cookies. I agree chocolate chip cookies can have too much chocolate (in that case call them chocolate chocolate chip cookies, which is another thing altogether). But nuts? No, not pour moi. Part of my reason is I find walnuts bitter. And I’ve tried almonds, hazelnuts–even cashews–in CCC, and they just don’t work. So I’m left with naked cookies–and I’m perfectly find with that.

  5. I have the theme from “Rocky” playing. I expect to emerge victorious in this debate, mister!

    P.S. Thanks for the compliment.

      1. Nuh uh! I am *so* going to win this one. I am being fitted for one of those ginormous, gaudy belts as we speak!

        1. You took it like a trooper, losing that is…. But it’s your own fault, really! Producer Lisa and Engineer Steve thought the brownies were sooooo good, adding walnuts only detracted from the flavor.

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