About David Leite

David Leite

David Leite is the publisher of Leite’s Culinaria. He 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, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men’s Health. Follow on Google+.

A grilled rib eye steak on a grill over open flame.

How to Grill Steak

To grill the perfect steak, David turned to grill master Jamie Purviance for essential tricks and tactics. Ever since then, he’s been grilling masterfully and sighing contentedly. You will, too.

A basting brush with chipotle maple barbecue sauce

Chipotle Maple Barbecue Sauce

This indescribably must-have-more-of-this sauce boasts the complex sweetness of maple syrup and the smoky spice of chipotle peppers. Slather it at will.

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When a Bifana is More than a Sandwich

David explains the comfort he found in a simple Portuguese sandwich whose name or popularity he didn’t know until years later. He simply knew at the time that it tasted like home.

Several cooked papo-secos on a wire rack.

Papo Secos | Portuguese Rolls

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that’s also divine.

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A bifana, a Portuguese pork sandwich on a white plate with a bottle of mustard in the background.

Bifanas ~ Portuguese Pork Sandwiches

In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it’s comfort food at its simplest.

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A Dorset picnic basket with service for four.

8 Memorial Day Must Haves

Our picks for those of you who, in lieu of having a backyard packed with friends for Memorial Day, may wish to opt for a simple yet sophisticated picnic in a different location.