Search Results

David knew that crab, lobster, corn, and blueberries awaited him and The One on their Maine vacay. But that's not all....

Singing your grocery list may sound odd, but as David found out, paper lists get lost but a musical ditty lives forever and ever and ever.

A press list of all TV, radio, and print notices as well as awards, honors, and distinctions for Leite's Culinaria.

A helpful guide for book clubs reading David Leite's memoir, Notes on a Banana.

A description of Notes on a Banana: A Memoir of Food, Love, and Manic Depression by David Leite.

Information on Notes on a Banana: A Memoir of Food, Love, and Manic Depression as well as The New Portuguese Table, both by David Leite.

The '70s are back! So we may as well embrace it. Here, an array of flashbacks to help you get your kitchen groove on.

David explains how you--yes, you—can come to understand the breadth, importance, and uniqueness of your life.

With this recipe, you can assure anyone who asks "Parlez-vous poulet?" that yes, in fact, you do. Quite fluently.

David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.

Twenty years after writing this, David received a touching update when he discovered what happened to his first Viking stove, which he nicknamed Thor.

Ah, the '70s. Lived through them? (Barely) Remember them? Only heard of them? Here are our picks for classic dishes that are dy-no-mite!

Don't worry, we can't pronounce the name either. As if it matters, seeing as we're too busy cramming the pastry into our pieholes to say anything.

In this Thanksgiving episode, we answer your most pressing questions about turkey, stuffing, pumpkin, rolls, and so much more.

Our recipe testers share the tools and gadgets they simply can't imagine not having in their home kitchens. You may be surprised.

David divulges how he learned to bake bread late in life—and how he promptly became quite, quite obsessed.

Get ready to have all your expectations for this French classic surpassed. And without much expense or effort.

In the midst of his kitchen renovation, David rediscovers some remnants from the moving-in party he threw.

Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.

French-y but not at all fuss-y, these superbly chocolate-y crepes satiate that certain je ne sais quoi.