Search Results

The home of the cookbook The New Portuguese Table by David Leite, filled with Portuguese recipes, cooking tips, and ingredients info.

One of Portugal's most beloved dishes, these deep-fried fritters are a melding of salt cod, potato, and onion that are readily devoured.

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.

A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

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.

Imagine a place where you can load up on all your favorite Portuguese foods and maybe even find a few new delicacies. You can thank us for the introduction later.

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

David explains the comfort he found in a simple Portuguese sandwich whose name or popularity he didn't know until years later. He simply knew at the time that it tasted like home.

Maionese de leite in Portuguese, milk mayonnaise--you heard us--is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

Portuguese tater tots. That's how we think of this mashup of potatoes, chouriço, and onion that's deep-fried until crisp and golden on the outside and impossibly airy yet rich on the inside.

Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.

After winning the IACP's First Book/Julia Child Award for the New Portuguese Table, David has a moment of uncommon modesty and thoughtful reflection.

An easy, no-bake, Portuguese classic made with crushed cookies, confectioners' sugar, cocoa powder, and whatever nuts or dried fruit you happen to have around. And (hiccup) Port.

Lynne Rossetto Kasper interviews me about the food of Portugal, my cookbook, and the Portuguese seasoning: massa de pimentão.

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.

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.

The easy essentials you need to know prior to taking on any recipe—Portuguese or otherwise—that calls for the centuries-old staple ingredient, salt cod.

David tells the story of these charming Portuguese artisans who design and replicate beautiful patterns in a nearly lost art.