The cover art is finalized for The New Portuguese Table, and here's your first sneak peek. The book will be available for pre-order in November 2008.

For these ultimate chocolate chip cookies, our ever-persistent David researched for three months and ate plenty of cookies in the process. Here he shares his discoveries.

There are lots of reasons to boycott McDonald's--from its food and work practices to ethics and bad commercials. But trafficking in counterfeit money?

David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.

David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there's a story behind finding them.

David spends his days immersed in the Portuguese way of life, dining and working like a true Lisboeta in Rossio square in the heart of old Lisbon.

David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man's relationship with fire.

This easy recipe for deep-dish French toast made with brioche promises big rewards for little work. Make it the night before then pop it in the oven.

Food writing isn't as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.

The history of a spectacularly simple Italian classic made with cheese, egg, pancetta, and black pepper.

An Interview with award-winning food writer, cookbook author, and culinary treasure Paula Wolfert.

This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.

David Leite, a Portuguese-American, travels to Lisbon, Portugal's capital, as a newly minted Portuguese citizen and finds a city of beauty and great eats.

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

Molho de piri-piri, a hot sauce made from African birdseye peppers, is beloved in Portugal and is the inspiration for shrimp, pork and chicken recipes.

The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.

David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.

The Azores, the mysterious nine-island archipelago situated 1,000 miles off the coast of Europe, boasts simple, rustic Portuguese food that's unique from what you'll find anywhere on the mainland.

Sort through a century of American history, decade by decade, and explore the ginormous shift in how we think about food.

David finds that the best way to secure his family's unwritten Portuguese recipes is to videotape his mom in the kitchen.