David Leite

David Leite is the publisher of the website Leite's Culinaria, which has won two James Beard awards. He is the author of The New Portuguese Table: Exciting Flavors from Europe's Western Coast, which won the 2010 IACP First Book/Julia Child Award. His writing has appeared in publications such as The New York Times, Martha Stewart Living, Saveur, Bon Appetit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, the Los Angeles Times, the Chicago Sun-Times, The Washington Post and the Charlotte Observer. His awards include a 2008 James Beard award for Newspaper Feature Writing Without Recipes, a 2006 Bert Green Award for Food Journalism, and Association of Food Journalists awards in 2006 and 2007.

Content By This Author

How does a Juilliard-trained musician end up writing a cookbook from her farm on the North Dakota-Minnesota border? David Leite asks Molly Yeh all about it (and gets the recipe for Fried Cheesy Pickles).
Turmeric is the latest poster child for the healthy living movement, thanks to its reputed anti-inflammatory properties.
David Leite and Splendid Table listeners have questions about the perfect pie crust. Art of the Pie's Kate McDermott has all the answers. She also has 98 pie pans, so she's definitely the right person to ask.
Running with Scissors author Augusten Burroughs is back with a new memoir, Lust & Wonder. He talks with David Leite about stability, compromise, his struggles with both, and how he's learning to "let the bread rise."
Journalist Samuel Petrequin is author of "Paris gets sausages and steaks 24/7 from vending machine."
"If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach.
"We don't talk about food in mental health or in psychiatry very much, even though we talk about a lot of compounds in food," says Dr. Drew Ramsey, author of Eat Complete. He explains what foods he recommends to patients to help them feel their best.
"The quality of the meat and the flavor of the meat has a lot to do with what that animal is eating," says Jennifer Milikowsky, founder of Walden Hill.
Writer Tim Neville traveled to Switzerland to learn about fondue from the masters. "The key formula -- and fondue is all about the formula -- is 200 grams of cheese per person," he says.
"Our memory takes us out of time, especially in regard to smell and taste in food," says Mary Karr, author of The Art of Memoir.
Cara Nicoletti, author of Voracious, cooked her way through dishes from her favorite novels. "Cooking the meals that [the characters] ate always felt like a natural way to be closer to them and make them feel more real," she says.
Douglas Quint and his partner, Bryan Petroff, started the Big Gay Ice Cream Truck in 2009. Since then, it has morphed into two stores and a book, Big Gay Ice Cream.
Plants may not have feelings, says Heidi Appel, a senior research scientist at the University of Missouri, but they can detect light, odors and vibrations.
Instead of conventional refined white sugar, Shauna Sever, author of Real Sweet, bakes with everything from muscovado sugar to maple syrup.
In 2013 Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country teaching fermentation workshops from her bus.
Cathy Barrow, author of Mrs. Wheelbarrow's Practical Pantry, says springtime is pickling time.
Edd Kimber, author of Patisserie Made Simple, shares the proper way to make a scone.
"You have to have sweet to beat the heat," says wine writer Anthony Giglio. "That's a rule of thumb in all wine pairing." Even if you are pairing wine with, say, Doritos.
Andrea Slonecker, author of Pretzel Making at Home, says when it comes to the invention of the pretzel, "we don't know really what's true." She shares the pretzel's origin story and how to make the iconic snack at home.
Ryan Farr, co-founder of San Francisco's 4505 Meats and author of Sausage Making, explains how to make homemade sausage.
Paul Lowe, author of Sweet Paul Eat & Make and publisher of Sweet Paul Magazine, explains four techniques for preserving fish that are used in his native Norway.

You can prepare the fritters ahead and then fry them when you're ready to eat.

J. Kenji Lopez-Alt, the managing culinary director of Serious Eats, explains the bay leaf.
After ABC anchor Dan Harris had a panic attack on live national TV in front of 5 million people, he turned to meditation. The author of 10% Happier discovered meditation might help you eat less and enjoy your food more.
An Italian would never pair angel hair pasta with a chunky meat sauce, nor would one cover tortellini in Alfredo sauce. And an Italian would never, ever use a spoon to eat pasta -- unless that pasta is in soup.
Kate Hubbard, author of Serving Victoria, says Queen Victoria was a hearty, fast eater.
David Leite interviews Ria Tobaccowala, a product marketing manager at Google, about the future of Google+ Hangouts in the virtual cooking community.
The flavor profiling system developed by Greg Engert separates beer into seven categories: crisp, hop, malt, roast, smoke, fruit and spice, and tart and funky. He has described each flavor, identified its notable styles and paired just the right foods. But what about people who ... [gasp] ...
Corey Milligan of New West Knifeworks explains why the carving knife that shows up once or twice a year is a special breed of blade.