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.
John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.
This cigar-shaped sweet, swaddled in pastry and filled with eggy custard, was first made in…convents?
A new map of the Portuguese DOC and wine regions has been issued by ViniPortugal. It makes understanding the intriguing wine regions of Portugal much easier.
Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.
A tasting of Portugal’s famous white wine–vinho verde–at NYC’s Astor Center was paired with food from David’s upcoming cookbook. The matches were magical.
The Douro, the ancient and richly historied wine region of Portugal, has a siren’s power to lure back nearly everyone who has ever had the pleasure to visit.
Why is it that you can make a perfect boule of a bread one day only to turn out something that looks like a deflated fritter the next?
The no-knead bread craze got David clamoring for a plump, round loaf. Cindi Kruth, a longtime LC tester, gave him some of Lexi, her 23-year-old starter. And the results were impressive
The food loop is a silicon tie that makes trussing turkeys–for dinners Thanksgiving or not–a cinch. David’s been a fan for years.