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.”
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+.
Blood Orange Pound Cake
Buttery, rich cake is ribboned with a marmalade layer, steeped in a blood orange syrup, and topped with a light orange glaze. What more could you want?
- 1 H
- 2 H
- 8
Portuguese Turkey with Two Stuffings
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 H
- 3 H
- 50
Lost in the Atlantic: The Azores and Its Hearty Cuisine
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.
Sour Cream Apple Pie
Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.
- 45 M
- 3 H, 15 M
- 2
Where is the Thickest Part of a Turkey Thigh?
A surefire technique to check your roast turkey for doneness that ensures a perfectly roasted bird every time.
Pumpkin Macaroni and Cheese
This skillet full of pumpkin macaroni and cheese awesomeness ranks off the charts in its indulgence-o-rama rating.
- 1 H
- 1 H, 30 M
- 11
Prosciutto-Grana Padano Gougères
Gilded with aged Grana Padano and Prosciutto, these little lovelies are the perfect crunchy, airy, salty little something to set out with cocktails. Then watch them disappear.
- 20 M
- 45 M
- 16
What is Bell’s Seasoning?
Our very own David Leite demystifies Bell’s Seasoning, a Northeast Thanksgiving classic that’s taking the rest of the world by surprise.
How to Buy a Thanksgiving Turkey
Confused about fresh, frozen, kosher, organic, free-range, pasture-raised, heritage, wild, and so on? We can help.
A Tale of Two Portuguese Stuffings
David muses about how the Portuguese in America celebrate Thanksgiving, complete with two different yet requisite stuffings on the table.
Leite’s Loves…Abbio Cookware
Leite’s Loves…Abbio Cookware. Read all the many reasons David loves the eco-friendly, nonstick cookware that’s sturdy, reliable, and versatile.
The Secret Behind Milk Mayonnaise
Milk mayonnaise, a thick luscious treat in Portugal and Spain, is an eggless condiment with all the same richness and flavor as regular mayo. David explains it all for you.
Portuguese Sausage, Ham, and Cheese Bread
These breads are chockfull of Portuguese sausage, including chouriço and presunto. Practically a meal in themselves.
- Quick Glance
- 45 M
- 3 H, 10 M
- 4