Gougeres

Write Your, um, Our Own Cookbook

Ever wanted to write your own cookbook? Well, now you can. Kinda. Tell us the recipes you’d like to see in our next cookbook, and they might make the cut.

Portuguese Saleswoman

What I Miss About Portugal

There’s a lot to miss in Portugal. For David it’s this market woman, a beloved figure in the Alfama district, who knew one of his secrets.

Calendar Boy

He’s the Reason You’re Fat

Ever wonder why you can’t lose weight? It’s not for lack of resolve or willpower. It’s because some Roman king long ago decided to mess with the calendar.

Wintry House

A Cold Day’s Feast

Despite a bludgeoning blizzard that wreaked havoc on their CT house, David and The One still find nothing’s homier than cooking during white-out conditions.

Love Food

Love Food: Pork and Pie

Love food is food you cook for the one you love. Not just lobster and Champagne. The day-to-day stuff, too. As David finds, after 17 years with The One, they’ve still got it.

Salmon Grilling 101

In this video, Jamie Purviance, the envy of all who grill, teaches David that grilling salmon isn’t that hard. It just takes high heat and some patience. Salmon lovers rejoice.

Rotisserie Chicken 101

Rotisserie chicken is on the menu in this video, when grillmeister Jamie Purviance teaches David to harness his inner griller and get is spin on.

How to Grill Steak

To grill the perfect steak, David turned to grill master Jamie Purviance for help and tips. Several hours later, he was searing and sliding.

Curried Steamed Mussels

Mussel Bound

Nova Scotia is a hotbed of mussels. After visiting a local shellfish farm, David and The One dined on the just-harvested bivalves, swimming in an herby broth.

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.

Three Spanish salt cod fritters on a square white plate with parsley on a yellow napkin and black tray

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.

  • 45 M
  • 13 H, 15 M
  • 57
Braised Veal Breast

Braised Veal Breast

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

  • 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.