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 sour cream apple pie with one slice cut out in a ceramic teal deep pie dish. The slice is on a green plate in the background.

Sour Cream Apple Pie

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

  • Quick Glance
  • 45 M
  • 3 H, 15 M
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A white plate with three prosciutto-Grana Padano gougeres with a glass of Prosecco in the background.

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.

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  • 45 M
  • 10
Discover what all the fuss is about over Bell's seasoning and how to use it to make a spectacular Thanksgiving turkey.

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.

Milk Mayonnaise

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.

A better brined roast chicken in a cast iron Dutch oven surrounded by potatoes, mushrooms, carrots, and a halved head of garlic.

Best Brined Roast Chicken

This is, without any doubt, the BEST brined chicken recipe we’ve EVER tasted. Seriously. (And did we mention how quick and easy it is?!)

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  • 1 H, 30 M
  • 10
Two carrots, two onions, two bay leaves, two leaks, two sprigs of rosemary, thyme, celery, salt, and pepper for making the brine for the better brined roast chicken.

A Better Brine for Chicken

David explains his unconventional and amazing approach to brining a chicken before roasting–a technique we’ve never seen anyone else do anywhere. So easy. So unspeakably effective.