About 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+.

French onion skillet chicken in a copper frying pan with a person lifting out a serving

French Onion-Skillet Chicken

This isn’t just an upgrade to French onion soup. This isn’t just roasted chicken. It’s an incredible combination of all the best parts of both, darling.

The One and David

Love Food: Pork and Pie

Love food is food you cook for the one you love. Not just lobster and Champagne. The day-to-day stuff, too. As David finds, after 17 years with The One, they’ve still got it.

A Sweetango apple rose tart on a glass cake stand

SweeTango Apple Rose Tart

SweeTango® apples are the apple of choice for this elegant apple rose tart. The apples aren’t baked, so their crisp bite of honey and citrus shine.

In Defense of Grandmother Cooking

Standing and stirring at the stove, patiently allowing something to take its time, seems to be a thing of the past. David Leite explains why it’s not.

A bowl of everything bagel hummus with flatbread and salad

Everything Bagel Hummus

Take two favorite classics–Middle Eastern hummus and Everything Bagel seasoning–and what do you get? A wicked easy, insanely delicious spread.

Remembering Windows on the World

Windows on the World was one of New York City’s finest restaurants. David, a former waiter, remembers a special moment: a private sunrise breakfast from the 107th floor.