About David Leite

Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.

• (1)
• 1 H
• 2 H, 10 M
• 6

David tells the tale of how he came to make homemade ketchup…and, in so doing, how he also learned not to let anyone tell him he can’t do something.

Our recipe for fabulous ketchup made at home. Oh yes, you can. And it’ll have a flavor unlike anything you can find at the store.

• (2)
• 30 M
• 2 H
• 39

Fried chicken as you’ve never, ever experienced. Waffle-battered thighs are fried until crisp and doused with a spiked syrup that boasts a sweet heat.

• Quick Glance
• 45 M
• 1 H
• 2

The ubiquitous county fair food, corn dogs, played a critical—some may say divine—role in keeping David alive during a sojourn in Dallas.

This year, the state fair comes to you. Corn dog goodness in just 25 minutes. And with nary any effort. Seriously. Here’s proof.

• (1)
• 25 M
• 25 M
• 4

David indulges his inner Green Acres inclinations and shares his secrets to knowing when an heirloom tomato is destined for greatness in your kitchen.

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

• (5)
• 1 H
• 2 H, 15 M
• 12

David becomes sugar daddy to the local hummingbirds by keeping his feeders topped off with a simple syrup of very kind-hearted proportions.

David explains his 6-step approach to selecting the ripest, juiciest, sweetest watermelon possible. Works like a charm each and every darn time.