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.
Looking to add a little adult action to your drab kitchen rut? Short of becoming a real naked chef--something I don't advise; you can suffer some nasty ass burns--pick up...
The Grocery Wars have made Manhattan a battlefield strewn with fallen asparagus, and no turf is more contested than the Upper West Side, where battered heavyweight Fairway fends off competitors.
Men buy cars, boats, and watches to make up for their shortcomings; some even purchase stoves. Our food writer looks back on the path that led him to 15,000 BTUs, and consults the Queer Eye staff for advice: What kind of boy goes nuts over an Easy-Bake Oven?
Roaming Italy for a perfect risotto, or sampling the new Bordeaux while staying in four-star resorts—the life of a food and travel writer rarely evokes pity. But is that only because its hardships haven’t been explained?