About David Leite

This natural alternative to overpriced, chemical-laden liquid dish soap is inexpensive, effective, and gentle on hands. Doesn’t get much more practical than that.

Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.

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• 25 M
• 4 H, 30 M
• 56

David ‘s dad, Papa Leite, died this weekend. To honor him, we’re rerunning this essay in which David explains why, after 40 years, he’s finally decided to follow in his father’s muddy footsteps.

Buttery, rich pound cake is ribboned with a marmalade layer, steeped in blood orange syrup, and finished off with a tartly sweet orange glaze. Sigh.

• (3)
• 1 H
• 2 H
• 8

David, Renee, and 20-something percussionist and blogger Molly Yeh chat about the elaborate salons Yeh hosts in her Brooklyn abode in a special edition of “Talking With My Mouth Full.”

Our very own David Leite shares the recipes behind the drama-drenched Thanksgiving stuffings he grew up with at his family’s Portuguese table.

• (1)
• 1 H
• 3 H
• 50

The Azores, the mysterious nine-island archipelago situated 1,000 miles off the coast of Europe, boasts simple, rustic Portuguese food that’s unique from what you’ll find anywhere on the mainland.

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

• (1)
• 45 M
• 3 H, 15 M
• 4

A surefire technique to check your roast turkey for doneness that ensures a perfectly roasted bird every time.

This skillet full of pumpkin macaroni and cheese awesomeness ranks off the charts in its indulgence-o-rama rating.

• (2)
• 1 H
• 1 H, 30 M
• 11