Portugal, its Food, and Writing a Cookbook

In this interview, which first aired on October 30, 2010, Lynne Rossetto Kasper, host of the popular radio program The Splendid Table, interviews me about the state of cuisine in Portugal, the reasons why its foods aren’t as well know as neighboring countries (hint: Spain), and discusses the epitome of Portuguese seasoning: massa de pimentão. I share her my own version–which many of my Portuguese friends and family call “Portugal in a jar.” I call it Amped-Up Red Pepper Paste.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

They’re Alive!

David finds he may have a green thumb after all as he looks upon the chlorophyl duking it out in his garden in Darwinian style.

How To Grill Salmon

In this video, Jamie Purviance teaches David that grilling salmon isn’t that hard. It just takes high heat and some patience.

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  1. I”m so inspired by your website right now. And all the wonderful kitchen giveaways. I love your taste.

    Naomi- unabashed foodie from Winnipeg, Canada