David explains the very real phenomenon of whisker stress in cats, how to know if you’ve been afflicting it on your dear fur baby, and how to remedy it.
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+.
Portuguese Sausage, Ham, and Cheese Bread
A traditional bread that’s heavily punctuated with Portuguese loveliness, including chouriço, presunto, and sheep’s milk cheese. Practically a meal unto itself. And a damn satiating one at that.
- Quick Glance
- 45 M
- 3 H, 10 M
- 6
The Crazy Reason Why Graham Crackers Were Invented
Explore with us, if you will, the graham cracker’s namesake, Presbyterian Minister Sylvester Graham, and what he thought the crackers could accomplish. Spoiler alert: It’s a doozy.
If You’re Like Most Cooks, You’re Using Your Zester Wrong
David explains why you’ve been using your zester wrong all these years and shows you how to correct your errant ways.
Pimento Cheese
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.
- 10 M
- 10 M
- 193
Cipollini and Bleu de Gex Tart
Without a doubt one of the finest recipes on site. Guests love it. If fact, no one can ever seem to get enough.
- 30 M
- 2 H, 15 M
- 14
Portuguese Green Olive Dip
For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.
- 5 M
- 5 M
- 53
Sour Cream Coffee Cake
Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.
- 30 M
- 1 H, 30 M
- 26
The Goose of Christmas Past
It took David a decade after a disastrous experience with roast goose to muster the courage to master proper fowl cookery. And boy, did he ever…
- 50 M
- 4 H, 30 M
- 44
How to Master Frenching a Rib Roast
Fear not frenching your standing rib roast. Grab a sharp knife, these easy how-tos, and your sense of adventure.