In our latest podcast, David and Renee talk to self-taught baker and blogger extraordinaire Cenk Sönmezsoy about how came to give up his office job to do what he loves.
About David Leite and Renee Schettler
David Leite and Renee Schettler have worked together for more than a decade as publisher and editor-in-chief respectively of Leite’s Culinaria. David 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, Food & Wine, and Los Angeles Times among others. Renee has spent the past 20 years as an editor and writer at national newspapers and magazines, including The Washington Post food section, Real Simple, and Martha Stewart Living. Although good friends, they agree on very little when it comes to most things, including food. Go figure.
Ep. 27: Handcrafted Knives with Bladesmith Quintin Middleton
In our latest podcast, David and Renee hear how a kid who loved watching Conan and Star Wars turned his dream into reality by crafting exquisite knives for chefs as well as home cooks.
Ep. 26: Bread, Pasta, Donuts, and Instant Gratification Jams
In our most recent podcast episode, David and Renee take on readers’ questions about baking bread, preventing pasta from sticking, oils for deep-frying, and a lazy way to make jam.
Ep. 25: Classic New England Summer Shack Foods with Amy Traverso
In our latest podcast episode, we take an armchair approach to traveling through New England by inviting Amy Traverso to talk lobster rolls, fried clams, and all things blueberry.
TV Dinners: Grand or Gauche?
The TV dinner, that icon of mid-century American life, offered David and Renee two disparate experiences during childhood. For one, freedom. The other, disappointment.
Ep. 24: Grilling with Chef Matt Moore
In our latest podcast episode, Nashville chef Matt Moore shares his expertise and experience from years of experimenting at the grill so we can all cook with a little (or a lot!) more confidence.
Ep. 23: Southern Cooking with Rebecca Lang
David and Renee chat with cookbook author and doyenne of Southern cooking, Rebecca Lang, who shares her secrets to proper fried chicken, cole slaw, and pimento cheese.
Ep. 22: The Remarkable Relevance of Joy of Cooking
David and Renee talk to the couple tasked with the enormous responsibility of updating the classic Joy of Cooking for its most recent edition.
Ep. 21: How to Make Sourdough Bread with Andrew Janjigian
In this episode of our podcast, David and Renee talk to Andrew Janjigiam, senior bread head at Cooks’s Illustrated and America’s Test Kitchen, about sourdough bread.
Ep. 20: Mother’s Day Heroes
In this episode, David and Renee discuss that mom kind of love and interview several moms about their cooking secrets.