To grill the perfect steak, David turned to grill master Jamie Purviance for help and tips. Several hours later, he was searing and sliding.
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.
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.
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
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
David’s most reliable recipe for really inclement weather consists of braised beef that calls for just three ingredients.
Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France’s classic beef stew, called a daube.
Can’t face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won’t knock you into a tryptophan stupor.
Chefs and home cooks agree: celery root is an ugly–but tasty–vegetable. David discovers some of the many uses for the Ugly Betty of the produce world.
David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.
- 45 M
- 1 H, 50 M