Coming Home to Lisbon

David Leite, a Portuguese-American, travels to Lisbon, Portugal’s capital, as a newly minted Portuguese citizen and finds a city of beauty and great eats.

The Pan Snob

David Leite faces his phobia of pans with a hole in them, as he refers to Bundt pans, when he’s elected to bake an Ina Garten cake for a Hollywood party.

Welsh Cakes

Welsh Cakes

The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.

  • (3)
  • 50 M
  • 50 M
  • 10
French American Butters

The Franco-American Butter Wars

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

Chocolate-Coconut Crepes

Chocolate-Coconut Crepes

Lacy crepes, French pancakes, are filled with a creamy bittersweet chocolate sauce and topped with toasted coconut curls and softly mounded whipped cream.

  • (1)
  • 1 H
  • 1 H, 30 M
  • 1

A Man and His Stove

Stove fanatic David writes about his obsession with his Viking stove, nicknamed Thor for its massive BTUs and its sleek lines.

Windows on the World’s Dacquoise

Windows on the World was one of New York City’s finest restaurants. David, a former waiter, remembers a special moment: a private sunrise breakfast from the 107th floor.