About David Leite

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+.

A glass mixing bowl filled with homemade nutella and a spatula rests inside the bowl

Homemade Nutella

No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.

  • 20 M
  • 30 M
  • 308
A wooden spoon filled with aleppo pepper flakes and more in the background.

What is Aleppo Pepper?

Aleppo pepper is a common (and coveted) spice in Middle Eastern cuisines. Here’s everything you need to know about what it tastes like and where to buy it.

Baseball Glove

My Problem With Balls

David recounts his doomed career in Little League baseball—and it has everything to do with no concession stands in the outfield.

A sour cream mocha cake on a cake stand with one slice missing.

Sour Cream Mocha Cake

With its deep dark chocolate smack and intense espresso buzz, this mocha cake creation ought to have a minimum age requirement.

  • 25 M
  • 1 H
  • 35
A loaf of cinnamon raisin swirl bread cut in half so the swirl is visible.

Cinnamon-Raisin Swirl Bread

And you thought those perfect swirls of cinnamon raisin awesomeness were something you could only get in store-bought loaf. This recipe dispels that myth.

  • 45 M
  • 3 H, 30 M
  • 8
QWERTY Podcast with Marion Roach Smith and David Leite. A podcast by, about, and for writers.

Welcome to QWERTY

Meet memoirist and author David Leite and author and memoir writing teacher Marion Roach Smith as they launch QWERTY–their podcast by, for and, about writers.

The One and David, circa 1995

Forever and Completely

As David explains, precious few things in life are forever and completely. His adoration for this chocolate cake is one of those precious few things. One taste and you’l understand.

A slice of coconut lime macadamia cake on a yellow plate with a fork resting beside it

Coconut Lime Macadamia Cake

Inspired by the tropics, this simple single-layer cake is quick and easy yet lacks nothing in terms of satisfying richness.

  • 20 M
  • 1 H, 10 M
  • 8
Pink Fuzzy Slipper

If I Were a Mother

These Mother’s Day recipes are the kind of dishes any mother would die for, especially if fed to her in bed. Just ask David. On second thought, don’t.