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

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.