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David Leite
Works at Leite's Culinaria
Attended Rochester Institute of Technology
Lives in Roxbury, CT
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David Leite

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Facebook invited +Leite's Culinaria to share some of our favorite recipes on their Food page today. This DIY nutella was among them.

https://www.facebook.com/food/posts/528885293926500:0

#nutella   #homemadenutella   #diy   #chocolate   #hazelnut   #recipe   #recipes   #leitesculinaria   #vegetarian   #vegetarianrecipe  
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Un produit de grande renommée.
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David Leite

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Happy birthday, +Anita Schecter! What a magnificent cheesecake!
 
It's my birthday and I'm celebrating cheesecake style!

Chocolate Chip Cheesecake with Oreo Crust

http://www.hungrycouplenyc.com/2015/07/chocolate-chip-cheesecake-with-oreo.html
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Thanks +David Leite!
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I never would have thought to toss tomatoes and oranges in the same salad. Silly me.

http://leitesculinaria.com/100475/recipes-moroccan-salad.html

#vegetarian   #vegetarianrecipe   #summer   #moroccan   #recipe   #recipes   #salad_recipe   #leitesculinaria   #tomatoes  
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Excellent, +Carol Penn-Romine .
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Straight up comfort food, just like she said.
 
An easy Kielbasa recipe, that is straight up comfort food.
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Калбоса с картошкой !
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Sure, you've had grilled fish tacos before. But have you had grilled fish tacos that are subtly infused with tequila?

http://leitesculinaria.com/100349/recipes-grilled-fish-tacos.html

#fishtacos   #tacotuesday   #tacorecipe   #summer   #summerrecipes   #meatlessmonday   #recipe   #recipes   #leitesculinaria  
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Holy YUM!
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Can't decide which I love more—the crisp and ethereally airy beer batter coating or the sprightly and sassy slaw.

https://www.pinterest.com/pin/196891814936413768/

#summer   #summerrecipes   #recipe   #recipes   #leitesculinaria   #coleslaw   #chickenrecipes   #friedchicken   #rebeccalang  
With its ethereally crisp, airy beer batter and sassy slaw, this sandwich is chicken's answer to the pulled pork sandwich.
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David Leite

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No, it’s not pasta. And no, I don’t propose you pass it off as pseudo spaghetti. But man, is it a swell way to use summer squash.

http://leitesculinaria.com/100419/recipes-veggie-spaghetti.html

#meatlessmonday   #paleo   #paleorecipe   #paleodiet   #whole30   #lowcarb   #summer   #summerrecipes   #recipe   #vegetarian   #vegetarianrecipe   #recipes   #zucchini   #summersquash  
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yah... it makes me hungry... :)
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David Leite

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Want!
 
Sweet Paul’s 5-Ingredient BBQ Chicken #Recipe http://blog.mrsmeyers.com/blog/sweet-pauls-5-ingredient-bbq-chicken via @MrsMeyersClean #Chicken #BBQ
See the original recipe and more inspiration from Sweet Paul here. Adding a homemade touch to your backyard BBQ is easier than ever with this recipe from Sweet Paul. He cooked up this sauce when he discovered the bottle in his fridge was empty and the store was closed. So this five-ingredient masterpiece uses just what he could find in his pantry, and things you’ll likely find in yours as well! So take a peek and see if an impromptu...
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Looks so easy and good. Got to try this . thanks 4 sharing David.
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I'm not the only one with a green thumb. Here's how to handle the abundance.
 
Try some sample recipes from four cookbooks focusing on gardening and seasonal dishes:

24 recipes from 'Kew on a Plate with Raymond Blanc: Recipes, Horticulture and Heritage': http://bit.ly/1HH5GEH

5 recipes from 'Grow Your Own, Eat Your Own: Bob Flowerdew's Guide to Making the Most of Your Garden Produce': http://bit.ly/1MiNjZX

15 recipes from 'A Year at Otter Farm: Inspiring Recipes Through the Seasons by Mark Diacono: http://bit.ly/1Iisa22

1 recipe from 'A YEAR'S WORTH: Recipes from the Dunsandel Store by Sam Mannering & Annabel Graham http://bit.ly/1SA6a2g
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good ?
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"Intensely chocolatey." "Wow!" "Perfect for a million of the most mundane but sublime uses, such as the simplest of ice cream cones." "Childhood revisited." That's what folks are saying about this creamy, dreamy creation from #jenissplendidicecreams.

http://leitesculinaria.com/80235/recipes-milkiest-chocolate-ice-cream.html

#icecream   #icecreamrecipes   #summer   #summerrecipes   #recipe   #recipes   #leitesculinaria   #vegetarian   #vegetarianrecipe  
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How to make your own homemade tonic water!

http://www.davidlebovitz.com/2015/07/homemade-tonic-water-recipe/
How to make homemade tonic water for the perfect gin and tonic cocktail and to add to other libations!
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I'm not a big salad eater but I wouldn't kick this one out of bed...
 
{new post} Greek Salad with a Garlic-Infused Red Wine Vinaigrette

This flavor packed salad goes perfectly on top of a bed of greens, paired with grilled meats & veggies, or stuffed into a pita or tortilla! I've eaten it for breakfast, lunch, AND dinner, so it's a winner in my book. Plus, it has a garlic infused dressing which only takes minutes to make.

Recipe: http://www.therisingspoon.com/2015/07/greek-salad.html

Plussers: What's your favorite thing to make with fresh summer tomatoes? I bought these at my local farmers market & they were super ripe! :)

#Ontheblog   #recipe   #healthy   #FoodandDrink   #glutenfree   #recipeoftheday  
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I love greek salad.
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Have him in circles
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Work
Occupation
Food writer, cook book author, web publisher, guest radio interviewer for "The Splendid Table," annoyer of TheOneLC
Employment
  • Leite's Culinaria
    Web Publisher, 1999 - present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Roxbury, CT
Previously
New York, NY - Pittsburgh, PA - Lisbon, Portugal - Brooklyn, NY - Rochester, NY
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Tagline
+Cookbook Author +Recipes +Food Blog Publisher +Podcaster +Guest Radio Host: The Splendid Table
Introduction
I'm the author of the cookbook The New Portuguese Table: Exciting Flavors from Europe’s Western Coast, which won the 2010 IACP First Book/Julia Child Award. My work has appeared in New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer. 

My writing has been featured in the Best Food Writing series from 2001 to 2014. I won the 2008 James Beard Award for Newspaper Feature Writing Without Recipes for my article “In a ’64 T-Bird, Chasing a Date with a Clam” and was nominated for the same award the following year for my article “Perfection? Hint: It’s Warm and Has a Secret,” both from the New York Times.  My site, Leite's Culinaria, also won a James Beard Award in 2006 and 2007. And I was a 2006 winner of the Bert Green Award for Food Journalism. 

On radio, I've been a guest on "Last Chance Foods," a segment of NPR's "All Things Considered," as well as a frequent guest on the Martha Stewart radio program "Living Today." I've been featured on Lucinda Scala Quinn's program "Mad Hungry." I was also a guest host of the Martha Stewart radio program “Cooking Today." Currently, I'm a correspondent for the public radio’s food program The Splendid Table hosted by Lynne Rossetto Kasper. 

On TV, I'm a regular guest cook on WTNH-TV, have appeared on The Today Show's cooking segment several times, and was profiled on "Radical Sabbatical" on Fine Living Network. Most recently I appeared on "United Stuff of America" on H2 (History Channel 2) as well as "Beat Bobby Flay" on Food Network.
Bragging rights
Three James Beard Awards, a bunch of other great honors, and a great life partner.
Education
  • Rochester Institute of Technology
    Communication Design, 1978 - 1981
  • Carnegie Mellon University
    acting, 1981 - 1983
  • Hunter College
    Psychology, 1994 - 1998
Basic Information
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Male
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Networking
Other names
Fatty Daddy, Fearless Leiter
David Leite's +1's are the things they like, agree with, or want to recommend.
Don't compost your Christmas tree - eat it
www.stcatharinesstandard.ca

In a game of word association, Christmas comes to mind when I think of an evergreen tree.

Limoncello Recipe
leitesculinaria.com

As a digestivo, or after-dinner drink, limoncello is an Italian classic. How do you say "hiccup" in Italian?

Cincinnati Chili Recipe
leitesculinaria.com

We suspect this here chili is different than what you're accustomed to calling chili seeing as it's spicier and chocolate-ier (you heard us)

Flounder with Lemon-Butter Sauce Recipe
leitesculinaria.com

Easy, elegant, and exceptionally buttery. Pretty impressive for something that you toss together in less than 15 minutes, wouldn't you agree

Pan-Fried Fish with Cauliflower Recipe
leitesculinaria.com

Some would say Paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.

Waffle Iron Grilled Cheese Sandwich Recipe
leitesculinaria.com

This waffled riff on a classic is embossed with square dimples, like crisp inverse croutons encasing cheese that's oozed and crisped at the

5-Minute Artisan Bread Recipe
leitesculinaria.com

Um, 5 minutes hands-on time for a loaf of bread? Please. That's nothing. Nothing short of a miracle, that is.

Choucroute Garnie Recipe
leitesculinaria.com

Served in every beer hall in France east of Lorraine, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!

Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo Recipe
leitesculinaria.com

Braised short ribs are a staple in Mario Batali's restaurant Babbo. This recipe captures the flavors, texture, and succulence of his dish. T

Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo Recipe
leitesculinaria.com

Braised short ribs are a staple in Mario Batali's restaurant Babbo. This recipe captures the flavors, texture, and succulence of his dish. T

Pimento Cheese Recipe
leitesculinaria.com

David practices proper Southern gentility by whipping up batch after batch of that good old-fashioned party must, pimento cheese.

Oyster Stew Recipe
leitesculinaria.com

This oyster stew is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving a

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Fresh Ham and Cheese Croissants from Leite's Culinaria
leitesculinaria.com

David measures his friends on how true, honest, and kind they are—and how superlative their baking skills. His friend Cindi measures up.

Podcast Ep. 12: Christmas Celebrations from Leite's Culinaria
leitesculinaria.com

Christmas stories? Why yes, we've got a few. They have everything to do with Christmas cookies, roast goose, holiday punches, and happy host

Spaghetti with Bread Crumbs Recipe
leitesculinaria.com

Bet you've got everything you need for this frugal little weeknight number in your pantry. All you need now is 15 minutes to pull it togethe

Brownie Swirl Cheesecake Recipe
leitesculinaria.com

The highlight of this cheesecake is its chocolate brownie crust and squares of brownies baked into the cake. On top is a swirl of bitterswee

Liar Liar Apron on Fire from Leite's Culinaria
leitesculinaria.com

Guess who David blames for his inability to be the epitome of calm in the hours leading up to Thanksgiving dinner? (Hint: Not himself.)

Peppery Duck Breast Recipe
leitesculinaria.com

An elegant and easy riff on steak au poivre, made not with beef but duck breast rubbed cooked to a rosy medium-rare.

Old-Fashioned Potato Gratin Recipe
leitesculinaria.com

This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and ch

I've eaten here and have order delivery many times. The food is fresh, fresh, fresh. I've had mostly the tortas and cemitas, and love them both. The spicy fries are excellent, as is the avocado cornbread. Beware: some items (the cemitas) are spicier than others. The guacamole needs some salt to bring out the green, vegetal flavor of the fruit.
Public - a year ago
reviewed a year ago
I've eaten at Community Table at least two dozen times, and I have never been disappointed. Chef Joel Viehland's creativity is seen in every dish on the menu, which changes with amazing frequency. What sets Viehland apart from any chef in the greater Litchfield area is his confidence in his skills and his ability to pair flavors--common and unusual--into dishes that astonish. The staff is warm and welcoming, and the space small and intimate. Simply put: We always look forward to visiting, and it's THE place we bring weekend guests to.
• • •
Public - a year ago
reviewed a year ago
I was less than wowed by the place. The fried calamari was tough and chewy, not to mention oily. I had the pappardelle di Porto Fino (noodles, pesto, green beans, and potato), which I liked. The One had Paglia & Fieno del Sud pasta, which was far too sweet. The biggest problem we had was the waiter. He was petulant and acted as if he'd rather be someplace else. We had to ask for bread several times. The other staff was quite helpful and picked up his slack. I wouldn't return, but I would order delivery if I had a hankering for that pasta again and didn't want to make it myself.
• • •
Food: Poor - FairDecor: Very GoodService: Poor - Fair
Public - 2 years ago
reviewed 2 years ago
4 reviews
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The tartes were good and flavorful but they lacked that marvelously crunchy crust, which is made with bread dough, that I had France and Germany. They were little limp. I thought the best of the lot was the Forestière. They're not nearly as good as the tarte flambée at the bar at MoMA.
Public - a year ago
reviewed a year ago