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 months ago |
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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2 months ago |
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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Nov 26, 2024 |
leitesculinaria.com | David Leite
RatingAdapted From Cheryl Day | Griffith DayPhotographer Larry Ratt This pie crust is revolutionary. It’s a press-in crust, with no rolling or chilling required. Plus, it’s buttery and flaky, and so easy to prepare it just may give you the courage to go forth and make a pie on a whim. You can use either granulated or light brown sugar. Both are equally delicious here. Dried beans or pie weights can be reused time and time again.
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Nov 24, 2024 |
buonadomenica.substack.com | Domenica Marchetti |David Leite
WELCOME to Buona Domenica, a weekly newsletter of Italian home cooking and baking. I’m a journalist, cooking teacher, occasional tour guide, and author of eight cookbooks on Italian cuisine. Please note the temporary schedule changes to this newsletter. I’ve scaled back slightly while I work on my book. This is a bonus newsletter for paid subscribers (free subscribers receive a preview); the next newsletter for all subscribers will go out on Dec. 1.
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Nov 12, 2024 |
mindbodyspiritfood.substack.com | Nicki Sizemore |David Leite
Welcome! I’m so grateful you’re here. This ad-free podcast takes a considerable amount of resources to produce and can only happen with community support. If you find the work valuable, consider going paid. Paid subscribers have access to the full recipe archive, community threads, bonus content, and other fun perks. Thank you so much for your support. ❤️Hello my friends, I have such a fun, delicious and inspiring conversation for you today.
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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
This tender, flaky flounder, made with lemon butter, is easy, healthy, elegant, and can be made in a single skillet. #fish #flounder #easyrecipe #weeknightwinner https://t.co/0K5f9lUvBB https://t.co/DpDTMjoqY4
This stunning lemon meringue tart is made with a delightfully crunchy almond base, creamy lemon curd, and pillowy meringue. #lemon #pie #meringue #spring #easter #dessertrecipes https://t.co/Vnoz2GivOd