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+.

Three presunto and cheese loaves on a wooden cutting board, with one cut into several slices and knife lying beside it.

Portuguese Sausage, Ham, and Cheese Bread

A traditional bread that’s heavily punctuated with Portuguese loveliness, including chouriço, presunto, and sheep’s milk cheese. Practically a meal unto itself. And a damn satiating one at that.

  • Quick Glance
  • 45 M
  • 3 H, 10 M
  • 6
Crackers topped with pimento cheese.

Pimento Cheese

You can practice proper Southern gentility, no matter where you’re from, simply by whipping up a batch of this classic crowd-pleasing party must, pimento cheese. Then prepare to be your most gracious self as you kindly accept accolades.

  • (6)
  • 10 M
  • 10 M
  • 193
A bowl with creamy green olive dip behind five slices of baguette with dip on one

Portuguese Green Olive Dip

For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.

  • (3)
  • 5 M
  • 5 M
  • 53
A whole sour cream coffee cake with a wedge cut from it.

Sour Cream Coffee Cake

Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.

  • (6)
  • 30 M
  • 1 H, 30 M
  • 26
An illustration of a goose holding platter with a man reading "How to Cook Your Own Goose."

The Goose of Christmas Past

It took David a decade after a disastrous experience with roast goose to muster the courage to master proper fowl cookery. And boy, did he ever…

  • (7)
  • 50 M
  • 4 H, 30 M
  • 44