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+.

In Defense of Grandmother Cooking

Standing and stirring at the stove, patiently allowing something to take its time, seems to be a thing of the past. David Leite explains why it’s not.

A bowl of everything bagel hummus with flatbread and salad

Everything Bagel Hummus

Take two favorite classics–Middle Eastern hummus and Everything Bagel seasoning–and what do you get? A wicked easy, insanely delicious spread.

Remembering Windows on the World

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.

A cooked cherry tomato tart with a herbed crust on a red plate.

Cherry Tomato Tart

Got a ton of cherry tomatoes and a craving for a creamy, cheesy, gorgeous summer tart? Lucky for you, we have the perfect solution.

A rectangular metal cake pan with a large amount of pistachio buttercream frosting, swirled with a knife laying across it.

Pistachio Buttercream Frosting

An exquisitely flavored and heavenly textured frosting–light, silky, buttery, and full of pistachio nuttiness. Perfection on a cake. Or a spoon.