About David Leite

David Leite

David Leite is the publisher of Leite’s Culinaria. He has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men’s Health.

A plate and casserole dish of French onion potato gratin

French Onion Potato Gratin

Upgrade your potato gratin with a little French onion flair. Layers of mushrooms and onions are slipped between potatoes and it all gets covered in cheese.

French onion skillet chicken in a copper frying pan with a person lifting out a serving

French Onion-Skillet Chicken

This isn’t just an upgrade to French onion soup. This isn’t just roasted chicken. It’s an incredible combination of all the best parts of both, darling.

A Sweetango apple rose tart on a glass cake stand

SweeTango Apple Rose Tart

SweeTango® apples are the apple of choice for this elegant apple rose tart. The apples aren’t baked, so their crisp bite of honey and citrus shine.

A bowl of everything bagel hummus with flatbread and salad

Everything Bagel Hummus

Take two favorite classics–Middle Eastern hummus and Everything Bagel seasoning–and what do you get? A wicked easy, insanely delicious spread.

A rectangular metal cake pan with a large amount of pistachio buttercream frosting, swirled with a knife laying across it.

Pistachio Buttercream Frosting

An exquisitely flavored and heavenly textured frosting–light, silky, buttery, and full of pistachio nuttiness. Perfection on a cake. Or a spoon.

A bowl of everything bagel seasoning with some scattered around it.

Everything Bagel Seasoning

A sprinkle here, a pinch there, this stuff is the perfect little extra to jazz up anything savory that you’re cooking. And you already love it.

A loaf of Everything Bagel Bread in a Challenger Bread Pan

No-Knead Everything Bagel Bread

Much less work than making bagels but just as delicious when slathered and schmeared with butter or cream cheese—or any soft cheese, really. And it’s perfect for toasting.

A square baking dish filled with strawberry rhubarb crumble with balsamic drizzle, with a portion on a plate and a few strawberries on the side.

Strawberry Rhubarb Crumble

Jammy fruit topped with a sweet topping and an unexpected acidic hit of balsamic. Perfect for breakfast, dessert, afternoon snacks, and everything in between.