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 pink homemade Hostess sno ball--coconut-covered dome--on a white plate with two more in the back

Homemade Sno Balls

Fashioned from chocolate cake, filled and frosted with meringue, and festooned in a feathery pink coconut boa, these are the real deal.

  • Quick Glance
  • 40 M
  • 1 H
  • 45

Sour Cream Coffee Cake

Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.

  • 30 M
  • 1 H, 30 M
  • 22
1 dozen overlapping ultimate chocolate chip cookies via David Leite from The New York Times

Ultimate Chocolate Chip Cookies

We’re bewitched, thanks to this aged dough–yes, aged dough–that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

  • 15 M
  • 1 D, 12 H
  • 238
A blood orange pound cake on a wire rack with glaze and sugar syrup, three slices cut

Blood Orange Pound Cake

Buttery, rich cake is ribboned with a marmalade layer, steeped in a blood orange syrup, and topped with a light orange glaze. What more could you want?

  • 1 H
  • 2 H
  • 6
Corned Beef Hash

Corned Beef Hash-It-Out

David comes to understand that for some, corned beef hash is about far more than mere sustenance.

  • Quick Glance
  • 15 M
  • 45 M
  • 47
Portuguese Almond Torte

Portuguese Almond Torte | Bolo de Amêndoa

Dense, rich, and flourless, this gluten-free cake is a fave among the Portuguese, as well as anyone who’s ever tried it. It gets its unforgettable taste from a combination of almonds, lemon zest, cinnamon, and vanilla.

  • 30 M
  • 1 H, 15 M
  • 41

Tales of a Supertaster

Being a supertaster ain’t all that it’s cracked up to be—especially if you still have to eat your broccoli. David explains and complains.

The One in a red apron and red chef's hat and David Leite in a Santa apron in their kitchen

The Ho of Christmas Morning

David and The One wish you a very Merry Christmas and a Happy and Prosperous 2018. And, they’re curious to what you’re making today. So tell them!

Deep-Dish Brioche French Toast Recipe

Deep-Dish Brioche French Toast

The last thing you need to worry about tomorrow morning is breakfast. With this brioche French toast, you assemble it today, let it sit in the fridge overnight, and tomorrow slide it in the oven. By the time gifts are open, breakfast will be on the table.

  • 25 M
  • 5 H, 25 M
  • 40