Profile

Cover photo
Verified name
David Leite
Works at Leite's Culinaria
Attended Rochester Institute of Technology
Lives in Roxbury, CT
152,488 followers|3,862,451 views
AboutPostsPhotosYouTube+1'sReviews

Stream

David Leite

Shared publicly  - 
 
 
Grilling up fish? Here's a trick for extra tender, tasty filets: A quick dry cure of salt and sugar.
Sushi-chef secret: Can you say that five times fast? No? No worries, you can still make use of this incredibly easy trick that Grant stole from the seasoned seafood pros who slice up those perfect pieces of sashimi. Haven't you ever wondered how they get that fish **so delightfully firm, so vibrant in color, so imbued with fresh flavor?** Well, we're here to show you. And you can use this technique no matter how you plan to prepare that sea creat...
View original post
2
Add a comment...

David Leite

Shared publicly  - 
 
This is the only barbecue sauce that my editor's 14-year-old nephew likes. (And he's from Austin, if that tells you anything.)

http://leitesculinaria.com/91062/recipes-texas-style-barbecue-sauce.html

https://www.pinterest.com/pin/196891814936351407/
Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.
5
Add a comment...

David Leite

Shared publicly  - 
7
Risa Golding's profile photo
 
I love the way old advertisements are worded.
Add a comment...

David Leite

Shared publicly  - 
 
Gorgeous!
 
Homemade Vanilla Ice Cream 

#recipe   #icecream   #dessert   #sweets   #hbsocialkitchen  
Make this smooth, creamy, not too sweet Vanilla Ice Cream. Learn how easy it is to make ice cream at home.
View original post
8
1
John Wiar's profile photoSeduction Meals: The go-to destination for Romantic Meals's profile photo
 
Ice cream is gift from heaven. ☺ But your post reminds me of my father making homemade "water ice" when I was a kid; not to be confused with snow cones.  
Add a comment...

David Leite

Shared publicly  - 
 
Woah.
 
Frozen Yogurt Donut Popsicles Are you standing in the middle of a convent store in the middle of the night, or are you perhaps gazing at the leftover remnants of a box of Krispy Creams from your la...
View original post
6
Add a comment...

David Leite

Shared publicly  - 
1
1
Recipe Goldmine Recipes's profile photoSikandar Abbas's profile photo
 
You're gone too!
Add a comment...
Have him in circles
152,488 people
juan rodriguez mates's profile photo
Carlos Mwambazi's profile photo
Katy Leon's profile photo
ADAMOU TRAORE Mohamed Moctar's profile photo
Cole Bennett's profile photo
Anna Krugielka's profile photo
Trevor Musira's profile photo
Nancy Ward's profile photo
Branda Maynard's profile photo

David Leite

Shared publicly  - 
 
Did someone say BOURBON BLONDIES?!
 
I called dibs on the Bourbon Blondies with Pecans and Chocolate for the #GatheringsBook blog tour.

We ate on the living room floor, legs stretched out in front of us, leaning against the wall for back support. We’d finished unpacking the kitchen but the furniture wouldn’t arrive for days. Without so much as a folding chair, the room felt hollow. All my…
This intoxicating the tasty treat is ideal for serving to a crowd of friends. The recipe comes together quickly, and the bourbon pairs perfectly with both chocolate and pecans. Feel free to use 1 tablespoon less of the booze, if desired, replacing it with extra vanilla extract.
View original post
3
Add a comment...

David Leite

Shared publicly  - 
 
"Heavenly." "The best cornbread we've ever had." "Like eating cake." “Wow!” "Stop me before I make another!" "That's what folks are saying about this cornbread. Sorta makes you want to drop everything and try it, huh?

https://www.pinterest.com/pin/196891814936354899/

#4thofjuly   #julyfourth   #july4th   #cornbread   #cornbreadrecipe   #leitesculinara   #recipe   #recipes   #vegetarian   #vegetarianrecipe   #BBQ  
"Heavenly." "The best cornbread we've ever had." "Like eating cake." "Stop me before I make another!" That's what folks are saying about this cornbread.
13
5
Antonio Silva's profile photoVIVI “VIVVY” DOLL's profile photo
Add a comment...

David Leite

Shared publicly  - 
 
 
Attention BBQ lovers: grilling guru Steven Raichlen has a new show that's just for you: http://bit.ly/1JqGiUj
View original post
11
Add a comment...

David Leite

Shared publicly  - 
 
"Everyone said it was the best coleslaw they'd ever eaten." "This is the coleslaw recipe I've been looking for all my life." "Store-bought coleslaw, begone!" That's what folks are saying about this slightly sweet, subtly tangy, ridiculously simple slaw recipe.

#coleslaw   #coleslawrecipe   #bestcoleslaw   #fourthofjuly   #vegetarian   #vegetarianrecipe   #recipe   #recipes   #leitesculinaria   #4thofjuly   #BBQ  
How fortunate for us—and by us, I mean humanity—that there exists this recipe for the best classic coleslaw known to man.
8
erlinda dillman's profile photo
 
Healthy and crunchy!
Add a comment...

David Leite

Shared publicly  - 
 
We interrupt this Meatless Monday with...meat.

#recipe   #recipes   #meat   #steak   #grilledsteak   #paleo   #paleorecipes   #grilling   #spicerub   #independenceday   #fourthofjuly   #4thofjuly   #BBQ  
Who knew so few ingredients could conjure such big taste? Witness this robust grilled steak with its pantry-friendly spice rub.
8
1
Risa Golding's profile photoEllis Wakefield's profile photo
 
Noooo
Add a comment...

David Leite

Shared publicly  - 
 
 
Slow Cooker Mexican Pulled Pork!

Get the recipe: http://buff.ly/1OZsylO

Pin it here! http://buff.ly/1OZsylQ
View original post
16
1
dark sun's profile photoEllis Wakefield's profile photo
 
Burke

Add a comment...
People
Have him in circles
152,488 people
juan rodriguez mates's profile photo
Carlos Mwambazi's profile photo
Katy Leon's profile photo
ADAMOU TRAORE Mohamed Moctar's profile photo
Cole Bennett's profile photo
Anna Krugielka's profile photo
Trevor Musira's profile photo
Nancy Ward's profile photo
Branda Maynard's profile photo
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
Contact Information
Home
Email
Work
Email
Story
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
Gender
Male
Looking for
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

Enterprise SEO Services - FRUITION a leader in SEO since 2003
fruition.net

Fruition's SEO services accelerate your businesses growth online. Combined with our expert Drupal, Wordpress, and Magento team we will becom

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 - a year ago
reviewed a year ago
4 reviews
Map
Map
Map
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