David finally gets on the Today Show, cooking clams in a cataplana for Al Roker and Natalie Morales, and becomes addicted to live TV.

David continues his saga of preparing for his appearance on The Today Show on March 22nd.

After 33 years, David Leite finally gets his wish: appearing on the Today Show, where he'll demonstrate making a cataplana for Matt, Meredith, Ann, and Al.

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.

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

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.

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.

Nothing's finer than getting a book published. Nothing's worse than the day it comes out. David Leite documents the highs and woes of publishing.

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.

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.

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

Ah, pucker-worthy cranberries, the oft maligned must-have cooks begrudgingly put on the Thanksgiving table, get their due here.