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 finished croque monsieur casserole in a white baking dish with a spoon resting inside.

Croque Monsieur Casserole

One of France’s greatest innovations, the croissant, meets its match in this croque monsieur casserole filled with ham, cheese, and a milky béchamel.

  • Quick Glance
  • 0
A white plate with a slice of blueberry-lemon layer cake

Blueberry Lemon Layer Cake

Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.

  • (7)
  • 1 H
  • 3 H
  • 20
A white plate topped with curried steamed mussels in a creamy sauce.

Curried Steamed Mussels

Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.

  • (1)
  • 20 M
  • 20 M
  • 5
A bowl of trinchado, or chunks of spicy South African braised beef, served with french fries and Portuguese rolls--papos secos

Trinchado ~ Spicy South African Beef

If you’ve been to South Africa, chances are you’ve been craving this dish. Rest assured, it’s possible to recapture the loveliness you experienced abroad back home in your kitchen.

  • (8)
  • 45 M
  • 3 H, 20 M
  • 19
A small skillet of corned beef hash with a soft fried eggs on top

Corned Beef Hash

David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.

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.

  • (3)
  • 1 H, 30 M
  • 2 H, 45 M
  • 11