‘Tis the Season to Feel Guilty
Every holiday season, do you think THIS year will be the best ever only to be wracked with guilt because you’ve fallen short? David’s got your back.
The David Blahg
They’re Alive!
David finds he may have a green thumb after all as he looks upon the chlorophyl duking it out in his garden in Darwinian style.
How to Buy a Thanksgiving Turkey
Confused about fresh, frozen, kosher, organic, free-range, pasture-raised, heritage, wild, and so on? We can help.
How To Grill Salmon
In this video, Jamie Purviance teaches David that grilling salmon isn’t that hard. It just takes high heat and some patience.
Some Like It Pink: Classic Sno Balls
Little-known fact: L.A. has its own posh version of the classic Sno Ball. And it has for years. No lie. David divulges all.
How to Make Hummingbird Nectar
David becomes sugar daddy to the local hummingbirds by keeping his feeders topped off with a simple syrup of very kind-hearted proportions.
The Time We Almost Became Reality TV Food Stars
For the briefest time (about a week) David and The One almost filmed a TV pilot. But they got something better.
A Gay Man’s Super Bowl
The only reason why David Leite watches the Super Bowl. And it ain’t for the commercials.
Where is the Thickest Part of a Turkey Thigh?
A surefire technique to check your roast turkey for doneness that’ll ensure a perfectly roasted bird every damn time.
Saying Goodbye to Devil Cat
The story of a neighborhood-terrorizing cat and how love and care can change even the most devilishly difficult of hearts.
Remembering Windows on the World
Windows on the World was one of New York City’s finest restaurants. David, a former waiter, remembers a special moment: a private sunrise breakfast from the 107th floor.
The Garden That Almost Ate Roxbury
The Attack of the Killer Cherry Tomatoes took place at David’s place in the summer of 2015. [Spoiler alert!] Here’s how it ended.
Lasagne Bolognese
Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.
Pastéis de Belém–The World’s First Pastéis de Nata
Pasteis de nata, Portugal’s creamy custard cups wrapped in a crackly pastry, have no equal. David visits the Confeitaria de Belem, where they originated.
Potato Bacon Pizza
David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.
Are You Causing Your Cat Whisker Stress at Dinner?
David explains the very real phenomenon of whisker stress in cats, how to know if you’ve been afflicting it on your dear fur baby, and how to remedy it.
I Finally Tried Pimento Cheese: It’s Great!
You can practice proper Southern gentility, no matter where you’re from, simply by whipping up a batch of this classic crowd-pleasing party must, pimento cheese. Then prepare to be your most gracious self as you kindly accept accolades.
The Goose of Christmas Past
It took David a decade after a disastrous experience with roast goose to muster the courage to master proper fowl cookery. And boy, did he ever…
Homemade Maple-Espresso Bacon
A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That’s what you can expect from this crazy easy homemade bacon.
Why The Great British Bake Off is the Best Show on TV
David explains how The Great British Bake Off inspired him to dive back into marvelously complicated and challenging bakes and changed him in some small but profound ways.
How to Have a Satisfying Thanksgiving on Zoom (Honest)
David explains the approach he’s taking this year to having his Thanksgiving dinner and staying safe, too. Spoiler alert: Tradition with a high-tech twist.
We’re Having a Small Thanksgiving, and I’m Okay With That
David shares how he’s intending to celebrate Thanksgiving this year. It may be a little different than usual, but it will be no less heartfelt than years past. Perhaps more than usual.