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.
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+.
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
- 0
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
- 9
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
- 10
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 Loaves
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
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?!)
- 20 M
- 1 H, 30 M
- 10
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.
Swiss Chard, Leek, and Goat Cheese Tart
Creamy goat cheese, mild leeks, and Swiss chard come together in a perfectly flaky tart with surprise sweetness from plumped raisins and pine nuts.
- 1 H
- 2 H, 45 M
- 8