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+.
Leite’s Culinaria’s editors and home recipe testers curated, tested, retested, and posted 663 recipes this year. (That’s a lot of dishes to wash, kids!) And while we’re pretty enthralled with each of them, we’re curious which were your 20 most popular recipes of 2018. We wanted to know which ones you simply couldn’t stop eating. […]
You can practice proper Southern gentility, no matter where you’re from, simply by whipping up a batch of this classic crowd-pleasing party must, pimento cheese. Then prepare to be your most gracious self as you kindly accept accolades..
Disturbing contact with holidays nuts in his youth caused David to be a bit militaristic when it comes to cooking with nuts. Once a nut…oh, you get the picture.
A useful reference to understanding how to roast turkey—from giblets to stuffing to oven care. An indispensable guide for Thanksgiving.
Surprise family and friends with the savory jolt of a smattering of extra-sharp Cheddar cheese, baked straight into the crust, in contrast to the sweet apple pie filling.
A beloved American favorite from the 1960’s that we just had to bring back.
Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
The Attack of the Killer Cherry Tomatoes took place at David’s place last summer. [Spoiler alert!] Here’s how it ended.
Guess which recipe David begged to have for a late Sunday night supper after the Ed Sullivan show? (Hint: This one.)
Adivinhe qual era a receita favorita do David aos Domingos à noite, depois do programa “The Ed Sullivan show”? Dica: Esta!
Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole. Sorta.
An ethereally creamy, subtly sweet, wickedly pistachio-y gelato that derives its pure flavor from nothing more than the essentials.
David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there’s a story behind finding them.
Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here’s how the Leite family makes it.