This impressive dessert, created by David himself, takes a lovely autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.
- 30 M
- 1 H, 15 M
- 72
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+.
The Jesus Rule
David explains how when his grandmother, Vovo Costa, dropped food on the floor, she invoked The Jesus Rule by calling upon her savior to save her food.
A Friend in Knead
David divulges how he learned to bake bread late in life—and how he promptly became quite, quite obsessed.
Bacalhau à Gomes de Sá
Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.
- 1 H
- 2 H, 10 M
- 6
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.
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.
- 30 M
- 2 H
- 41
Waffle Fried Chicken with Spicy Bourbon Maple Syrup
Fried chicken as you’ve never, ever experienced. Waffle-battered thighs are fried until crisp and doused with a spiked syrup that boasts a sweet heat.
- Quick Glance
- 45 M
- 1 H
- 2
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.
How to Tell if a Tomato is Perfectly Ripe
David indulges his inner Green Acres inclinations and shares his secrets to knowing when an heirloom tomato is destined for greatness in your kitchen.