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+.

A wide ceramic bowl filled with Portuguese duck risotto, topped with orange zest and parsley.

Portuguese Duck Risotto

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

  • (2)
  • 1 H, 30 M
  • 2 H, 45 M
  • 9
A piece of Portuguese tea flan on a white plate, drizzled with caramel sauce with the remaining flan in a bowl in the background.

Portuguese Tea Flan

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.

  • (1)
  • 30 M
  • 1 H, 45 M
  • 9
A person holding a slice of potato bacon pizza.

Potato Bacon Pizza

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.

  • (5)
  • 45 M
  • 1 H, 50 M
  • 11