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.

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.