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 Notes on a Banana: A Memoir of Food, Love, and Manic Depression as well as 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.
Recipes and Stories by David Leite
Mushrooms are more than just meaty; think spices, herbs and fruit
The Mushroom Cookbook co-author Liz O'Keefe encourages contributor David Leite to think beyond the meatiness of mushrooms, and to embrace their more fruity, spicy and herbal attributes.Azorean Kale and Bean Soup (Sopa de Couve)
If the mainland's caldo verde is an uptown kale soup, then this Azorean version is definitely its downtown cousin. It's a more rugged dish. This is my mom's recipe, which she's been making for almost 50 years. What I like about it, and what my mother always insists on, is that it has a sizable amount of chouriço -- not the miserly single slice of caldo verde.Rye surprise: The Rye Baker sees an ancient grain in new ways
Bread baker, blogger, and author Stanley Ginsberg on his fascination with rye and what he has learned over the years of baking with the ancient grain.Finding world peace through the joy of cookies
It's safe to say that Dorie Greenspan is a queen of cookies. Her new cookie book Dorie's Cookies is a testament to her dedication to bring peace to the world, one batch at a time.From Juilliard to rural Minnesota: Molly Yeh's unlikely culinary path
How does a Juilliard-trained musician end up writing a cookbook from her farm on the North Dakota-Minnesota border? David Leite talks with Molly Yeh about her journey.Turmeric basics with Julie Sahni
Turmeric is the latest poster child for the healthy living movement, thanks to its reputed anti-inflammatory properties. It's also a staple spice in Indian food, which is why The Splendid Table's David Leite asked legendary author and cooking teacher Julie Sahni to tell us a little more about it.Everything you always wanted to know about pie crust but were afraid to ask
David Leite and Splendid Table listeners have questions about the perfect pie crust. Art of the Pie's Kate McDermott has all the answers. She also has 98 pie pans, so she's definitely the right person to ask.The lust and wonder of Augusten Burroughs
Running with Scissors author Augusten Burroughs is back with a new memoir, Lust & Wonder. He talks with David Leite about stability, compromise, his struggles with both, and how he's learning to "let the bread rise."Dr. Drew Ramsey: 'You have to have a healthy gut to have a healthy brain'
"We don't talk about food in mental health or in psychiatry very much, even though we talk about a lot of compounds in food," says Dr. Drew Ramsey, author of Eat Complete. He explains what foods he recommends to patients to help them feel their best.Bringing the European tradition of acorn-finished pork to the U.S.
"The quality of the meat and the flavor of the meat has a lot to do with what that animal is eating," says Jennifer Milikowsky, founder of Walden Hill.