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

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.