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 splatter of homemade ketchup.

Because I Can: Homemade Ketchup

David tells the tale of how he came to make homemade ketchup…and, in so doing, how he also learned not to let anyone tell him he can’t do something.

A small white bowl filled with homemade ketchup.

Homemade Ketchup

Our recipe for fabulous ketchup made at home. Oh yes, you can. And it’ll have a flavor unlike anything you can find at the store.

  • (2)
  • 30 M
  • 2 H
  • 39
A corn dog with a halo on a heavenly sky

Savior on a Stick

The ubiquitous county fair food, corn dogs, played a critical—some may say divine—role in keeping David alive during a sojourn in Dallas.

Five corn dogs with sticks on a plate

Corn Dogs

This year, the state fair comes to you. Corn dog goodness in just 25 minutes. And with nary any effort. Seriously. Here’s proof.

  • (1)
  • 25 M
  • 25 M
  • 4
A person removing a slice of fresh tomato tart with a lifter and a bowl of pesto and black pepper on the side.

Fresh Tomato Tart

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

  • (5)
  • 1 H
  • 2 H, 15 M
  • 12
A hummingbird feeding on nectar from a red feeder as part of the writing 'how to make hummingbird nectar'.

How to Make Hummingbird Nectar

David becomes sugar daddy to the local hummingbirds by keeping his feeders topped off with a simple syrup of very kind-hearted proportions.