David Leite
Food and Travel Writer at Freelance
Founder at Leite's Culinaria
I'm a food writer, cookbook author, memoirist, and founder of the website Leite's Culinaria. I like to bite the heads off of chocolate Easter bunnies.
Articles
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2 weeks ago |
equitablegrowth.org | David Leite |David Mitchell |Michael Linden |Shayna Strom
Download File 052225-WP-The Firm as Tax Shelter-Leite Authors:David Leite, Paris School of EconomicsAbstract:I present evidence that firms serve as tax-free consumption vehicles. Drawing on a unique combination of data from an electronic invoicing program in Portugal (e-Fatura), I show that individuals who control firms shift 36% of their monthly personal expenditures to firms and 31% of their household expenditures.
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2 weeks ago |
equitablegrowth.org | David Leite |Michael Linden |David Mitchell |Shayna Strom
Skip to content David Leite is an applied economist focusing on public finance. He recently completed his Ph.D. in economics at the Paris School of Economics and will start a postdoctoral fellowship at the National Bureau of Economic Research in September 2025. Want to connect with Equitable Growth?
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2 weeks ago |
leitesculinaria.com | David Leite
Prepare the meatball mixtureCombine the ½ cup panko breadcrumbs, 1 large egg, 1 small shallot, 2 tablespoons heavy cream, 2 tablespoons minced capers, 2 tablespoons chopped Italian parsley, 1 tablespoon lemon zest, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a medium bowl. Stir until well mixed. Plop the 1 pound ground chicken and gently mix with your hands until just combined—don’t overwork the mixture.
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Feb 19, 2025 |
leitesculinaria.com | David Leite
Heat the 4 tablespoons unsalted butter and 4 tablespoons extra-virgin olive oil in a large skillet over medium-low heat until the butter melts. Add the 8 cloves garlic and cook, stirring frequently, until softened but not browned, about ⏲ 5 to 7 minutes. The goal here is to infuse the fat, not toast the garlic. Increase the heat to medium and add the ¾ cup dry white wine, 1 teaspoon kosher salt, pinch red pepper flakes, and a generous amount of freshly ground black pepper.
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Feb 10, 2025 |
leitesculinaria.com | David Leite
Place a rack in the middle position of the oven and crank the heat to 425°F (218°C). Crumple a 15-by-15-inch piece of parchment paper into a loose ball, then run it under water to make it more pliable. Shake off the excess water. Press the parchment into a 9-inch springform pan, letting the edges stick up over the sides. Set the pan on a baking sheet. ☞ TESTER TIP: The baking sheet helps prevent the bottom from burning due to the extra sugar in the pomegranate molasses.
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Rhubarb season in a bottle! 🍸 Three ingredients + four weeks = a blush-pink vodka that upgrades every spring cocktail. Get the recipe ⬇️ #rhubarbvodka #homemadeliqueur https://t.co/ejY5mbogOU https://t.co/eWLeyBcwIh
This creamy, lemon-forward pasta al limone is your new go-to. Fast, rich, and bright—just butter, cream, Parmesan, and a squeeze of sunshine. https://t.co/LsavWbnrEU
Lemon drizzle cake is a perennial favorite for snacking, dessert, or even breakfast, if you're so inclined. Tangy lemon and a crunchy sweet topping make it perfect anytime. #cake #baking #lemon https://t.co/Xky799ptxy https://t.co/3iBJg6PZyj