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

Are Google+ Hangouts the future of cooking demonstrations?

David Leite interviews Ria Tobaccowala, a product marketing manager at Google, about the future of Google+ Hangouts in the virtual cooking community.

Beer for people who hate beer

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] ...

How to carve your turkey, and pick the right knife to do it

The carver. Not the person, but the knife he or she holds. This tool that shows up once or twice a year is a special breed of blade. Its shape, balance, honing and thickness are created to do one thing brilliantly: ready slices of the great bird for their closeup.