David explains the Scandinavian concept of hygge, minus the Danish models and perfectly designed homes, and gets real. Really real.
David ‘s dad, Papa Leite, died this weekend. To honor him, we’re rerunning this essay in which David explains why, after 40 years, he’s finally decided to follow in his father’s muddy footsteps.
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.
A surefire technique to check your roast turkey for doneness that ensures a perfectly roasted bird every time.
Confused about fresh, frozen, kosher, organic, free-range, pasture-raised, heritage, wild, and so on? We can help.
David muses about how the Portuguese in America celebrate Thanksgiving, complete with two different yet requisite stuffings on the table.
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.
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.
David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there’s a story behind finding them.
David recounts his doomed career in Little League baseball—and it has everything to do with no concession stands in the outfield.