TMN Contributing Writer David Leite has stated a little too emphatically that he is not a food snob. (But we have it on good authority that while other people have moldering hot dog buns and withering mesclun in their fridge, he has been know to harbor lobes of foie gras, exotic mushrooms, and bottles of champagne.) He’s quick to note that he loves plain ole mac and cheese, but he was overseen recently pish-toshing at the waitress until the chef agreed to drizzle it with truffle oil. He’s not above a McDonald’s Filet-o-Fish, though. He’s also the publisher of the James Beard Award-winning website, Leite’s Culinaria, and the author of the upcoming cookbook The New Portuguese Table: Exciting Flavors From Europe’s Western Coast.
Nothing is finer than getting your book published. Nothing is worse than the day it comes out. Our food writer documents the misadventures, highs, and woes of publishing (recipe included).
Experts answer what they know. The Non-Expert answers anything. When a reader runs into a dilemma involving bitches, we take the high road, at least for a few paragraphs.
Experts answer what they know. The Non-Expert answers anything. This week we help a young man, struggling with maturity, accept the garbage that’s otherwise known as most of contemporary art.
Manhattan press events are like so many proms: the bold and beautiful dance all night long, and the rest of us hug the walls. So why does James Beard Award-winner David Leite keep pulling on his blazer?
What does your kitchen say about you? Worse, what does it say about your relationship? Our food writer opens his Manhattan galley to an expert on tiny kitchens—and the domestic squabbles that can explode inside them.
City or country? Weekends of restoration or weeks of relaxation? With one renovated country house behind him, can our food writer take the plunge and finally open a preserves shop in the woods?
The holidays are behind us, but on many people they’ve left the signs of second helpings. David Leite anticipated 10 to 15 pounds of damage—so how in hell did he actually lose weight?
The holidays pose awful temptations for people watching their weight—especially if they’re gourmet cooks with families to entertain.
In New York, Halloween often sees parents guiding their kids on ransacking missions through enormous co-ops. Our food writer decides it’s time for childless adults to tip the tables and get their due.
Turn up your nose at Dunkin' Donuts and pass on the Krispy Kremes. Since 1953 the Vineyard Foodshop, aka Humphreys, in North Tisbury on Martha's Vineyard has been knocking out batches...
Experts answer what they know. The Non-Expert answers anything. This week we help a reader overcome his party paranoia with tips and tricks for getting his courses out on time.
Farewell, Jean Georges. I've found a new beloved: Mas, the petite Provençal boîte with all the sophistication and raison d'être of pricier French restaurants plus charm to...