Eating Oscar

Ten of this year’s Academy Award nominees inspire some interesting and, occasionally, odd associations for dishes to star in your own Oscar party.

Easy-Bake Oven

A Light Forever Dimmed

The creator of the red-hot toy of the ’60s—the Easy-Bake Oven—died recently. He leaves behind enduring memories for a battalion of girls—and one boy.

Spanish Cod Fritters

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

  • Quick Glance
  • 45 M
  • 13 H, 15 M
  • 55
Braised Veal Breast Recipe

We Heart Hearth

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

  • Quick Glance
  • 1 H
  • 4 H
  • 9
We're Frozen!

Blizzard Beef

David’s most reliable recipe for really inclement weather consists of braised beef that calls for just three ingredients.

Reprint

20,000 Thank Yous

When David’s book, The New Portuguese Table, went into a second printing, he realized he had a lot of thank-yous to make. Twenty thousand to be exact.

Potato Pizza Recipe

Potato Bacon Pizza

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.

  • Quick Glance
  • 45 M
  • 1 H, 50 M
  • 11
Tomato Harvest

Tomato Harvest, Kind of

David Leite’s first tomato harvest proves smaller than hoped for. The tomatoes are luscious and ripe, but few in number. A harvest or a tasty travesty.

Where Do I Sign?

Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.