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David Leite
Works at Leite's Culinaria
Attended Rochester Institute of Technology
Lives in Roxbury, CT
152,156 followers|4,005,173 views
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David Leite

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I remember the first time I had anything like this: 1978, TGIFs, Rochester, NY. You?
Think of these as an easy mashed potatoes casserole loaded with bacon, Cheddar, and sour cream. Talk about awesome game day grub.
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David Leite

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Undersea creatures? Nope. Dried orange peels. Wicked!
An easy technique lands you a stash of dried citrus to fancy up all manner of everyday cooking and baking.
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David Leite

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Yup. We got pig in your #cookies....

#recipes #leitesculinaria
Easy to make, these chicharrón chocolate chip cookies turn out soft, chewy, ever so slightly salty, and, in a word, perfect.
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Not bacon, because is nut cured. It's fried pork skin (and belly) It adds crunch and saltiness.
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Just because you don't have a nonna doesn't mean you should eat like you don't have a nonna. 
Pasta made according to tradition is unspeakably more supple, lovely, and gratifying than that dried-out store-bought stuff.
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Because all that snow shoveling will warrant this warm-you-to-the-core, satisfying reward. 
Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.
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In case anyone else is contemplating breakfast for supper. With thanks to +Sarabeth Levine .
Thicker than crêpes, thinner than buttermilk pancakes, and lovely with toppings savory or sweet.
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Why not??? Looks tasty!
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David Leite

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Need I say more?
Most Southerners believe—correctly—that wings are the sweetest part of the hen. Amen to that.
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Eat well. Feel Virtuous.
Ah, January. A month of good intentions and cursed resolutions. Here, the cookbooks that you need.
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It's that time of year again.
This splurge of a chili recipe is made with ultra tender braised beef and is easy to make on the stovetop or in the crockpot.
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You can have your #paleo #GF #snickerdoodles and eat them, too!
Thanks to this gluten-free, paleo-friendly godsend of a recipe, everyone can have their snickerdoodles and eat them, too.
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Instead of thinking about being covered in snow, imagine being blanketed in cheese. Mmm. 
Can't imagine making the same exact vegetable lasagna all year long? We understand. So does this versatile lasagna recipe.
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Boy this looks great, David.
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On the table in 25 minutes and with just enough spice to intrigue but not overwhelm. 
Easy, healthy, on the table in minutes, and spiked with just the right amount of spice to intrigue but not overwhelm.
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Have him in circles
152,156 people
Mike Kershaw's profile photo
sheng lei's profile photo
gopal kanoje's profile photo
Sofia Hunter's profile photo
Rhonda Skye's profile photo
krishan yadav's profile photo
Marie Lisere's profile photo
abdssamad ait benjkan's profile photo
coolvideo bash'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
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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. Survived three vicious bites from my cat.
Education
  • Rochester Institute of Technology
    Communication Design, 1978 - 1981
  • Carnegie Mellon University
    acting, 1981 - 1983
  • Hunter College
    Psychology, 1994 - 1998
Basic Information
Gender
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.
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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 - 2 years ago
reviewed 2 years ago