Podcast appearances and mentions of David Leite

I have such a fun, delicious and inspiring conversation for you today. We're diving into everything Thanksgiving with three-time James Beard Award-winning food writer David Leite. David is the founder of the website acclaimed website Leite's Culinaria and is the author of The New Portuguese Table and Notes on a Banana. He also publishes the newsletter The David Blahg.David shares his strategies for preparing for Thanksgiving dinner, not just logistically, but also emotionally. David and I both spent years of our lives stressing over the holidays and have found tools to bring us more ease, including planning menus that can be largely prepped ahead. David describes the dishes he makes (warning: you will leave hungry), and he shares his prep timeline (don't miss David's pumpkin cake and pumpkin meringue ice cream recipes in the links below!). You can also get my make-ahead Thanksgiving menu and prep list, along with my favorite side dishes and desserts (all of which are gluten-free) in the links below.David also opens up about his experiences with depression and offers simple but profound tips and tools for supporting ourselves emotionally this season. These are tools that any of us can benefit from, and they feel more relevant than ever. As David says, it's critical that we drop our expectations, know our own limits, and give ourselves the grace to not do it all (or any of it). His motto is, “If I can't do it, I can't do it,” which is something I'm adopting for myself. If I can't do it, I can't do it, and that is perfectly okay. Finally, I just want to remind you that no matter how you're feeling in the season ahead, you're not alone.EPISODE LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Nicki's Thanksgiving Recipes & Prep List: https://mindbodyspiritfood.substack.com/p/lets-talk-about-thanksgiving* David's Website: https://leitesculinaria.com/* David's Newsletter: https://davidleite.substack.com/* Find David on Instagram: https://www.instagram.com/davidleite/* David's Pumpkin Cake with Maple Cream Cheese Frosting: https://leitesculinaria.com/7518/recipes-pumpkin-cake-maple-cream-cheese-frosting.html* David's Pumpkin Meringue Pie Ice Cream: https://leitesculinaria.com/365909/recipes-pumpkin-meringue-pie-ice-cream.html This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

David Leite shares his best recipes for Apple Pie; because everyone loves Pie! We're dishing on how to make the best crusts, to pre-bake or not to pre-bake and everything delicious you can add. Plus, Mixologist Chris Vola has 365 cocktails to “Cheers To Today” and I'm talking warming, rustic Polenta and my new favorite chock-full-of-stuff cookie.

Mixologist Tony Abou-Ganim of Food Network and Vegas fame is waxing poetic on Whiskey. It's a whiskey world and we're getting the lowdown on the best barrels, how to sip it, and how to find the perfect whiskey for your palette. Also, beloved blogger David Leite of Leite's Culinaria is elevating our Gnocchi, with tips and tricks to make ethereal, pillowy, perfect gnocchi. And, I have a controversial conversation on MSG to share and a recipe for Maple Bourbon Pork Chops that will wow you.

Ellie Krieger of PBS Fame shares her best Winter Nutrition Inspiration, David Leite talks Soup and we're making Better Braises.

The truly talented writer, NY Times Bestseller, Grace Lin shares her new release “Chinese Menu”; the History, Myths and Legends Behind Your Favorite Foods. It's a wonderful read and Grace is a beautiful storyteller…Don't miss the conversation. Plus, our resident food guru David Leite dishes on the best Back-To-School dinners and sweets. And, Fall means apples and apple cake and tarte tatin and apple cider braised chicken and Apple Everything!

David Leite of Leite's Culinaria talks the romance of Key Lime Pie; with ingenious ideas for upping your crust, filling and topping game. And Sarah Wells, at the helm of Hinterland highlights the virtues of Manuka Honey. Her extraordinary New Zealand honey is USDA-Certified Organic and is now available on Amazon! Plus, we're dishing on the beauty of grilled fruit and I'm sharing the best chicken marinade ever~

Registered Nutritionist Dietician Carly Knowles shares insight and inspiration to eat well. She has fabulous tips and recipes in her debut cookbook. David Leite of lccooks.com is comforting us with hearty, rustic dishes from around the world. And I have a story about caramelized onions you will love.

New York City most beloved bartender shares his 7th published cocktail prose piece and it is something to celebrate. Cheers To Today has 365 cocktail recipes because every day is a holiday…and Chris Vola sits down to dish all about it. Also, our resident guru of deliciousness David Leite of Leites Culinaria is dishing on Brilliant Braises. Braising make a culinary hero out of every cook and he has insightful inspiration. Plus I am sharing a Polenta tutorial and a totally addictive Peanut Butter Banana Oatmeal Cookie.

My lovely and talented friend, Dietician, PBS Host, Washington Post Columnist Ellie Krieger is dropping by with New Year's inspiration for eating well. She is sharing her best Winter Smoothie recipe, her fixation for Chili and invaluable tips for eating clean. Plus, brilliant blogger David Leite cooks up big pots of soup for us; including his famous Portuguese Caldo Verde. And, I am dishing out advice for cold weather braises and a Healthy Artichoke Dip you will love.

Big culinary names, ravishing recipes and Chefs tips galore. First up, have Brunch with Bobby. Bobby Flay is gracing the show again to share his best holiday brunch ideas. Katie Chin shares her best recipes for a global Thanksgiving; add some ethnic flavor to your table. Brilliant blogger David Leite of Leites Culinaria asks the question To Brine or Not To Brine…so get your Turkey ready. And, I am dishing out advice for a Caramel Pear Crostata that you just have to make.

We are talking Aquaculture and highlighting a leader in the cultivation and ocean restoration industry. Carlsbad Aquafarm downer Thomas Grimm joins us to share his passion and Oysters. Also, beloved blogger David Leite shares his passion and I have a 2 ingredients Blackberry Ice Cream recipe to share.

Blogger extraordinaire David Leite of Leites Culinaria is waxing poetic on rhubarb and all the wonderful things you can make to savor the season. And, Paul Kalemkiarian of Wine of the Month Club is enlightening us to a museum exhibit on the history of wine glasses and wine bottles. Plus, we are digging deep on Parmesan cheese and how the cheese rinds that you might throw away can actually be your best friend when it comes to a flavor boost

The delightful and talented Elizabeth Van Lierde, Blogger and Author, shares Everyday Entertaining recipes and gorgeous entertaining ideas from her beautiful cookbook. And the great David Leite at Leites Culinaria is dishing on Stone Fruit and the best things to make with the seasons bounty. Plus, I am all about Salt Block Cooking right now and I am making Homemade Mounds Bars…you would not want to miss that, would you??"

David Leite and Renee Schettler talk to Sam Zien, also known as Sam the Cooking Guy, about his latest book, "Recipes With Intentional Leftovers," and how to turn those leftovers into something to anticipate.

David Leite, founder of the James Beard Award-winning website, Leite’s Culinaria, memoirist, author, writer and podcaster talks with Denise about personal journeys. Show links: Listen to David’s podcast Talking with my Mouth Full. Connect with him on Twitter, Instagram, Facebook, and Pinterest. Find his memoir, Notes on a Banana, and his cookbook, The New Portuguese Table, on Amazon. Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. Visit our podcast website, join our Facebook Group and like our Page, get links to past episodes on our community website, follow us on Instagram or drop us a line! Denise Vivaldo, host and producer. Denise’s books on Amazon.Producer, editor, and everything even remotely techie is handled by Cindie Flannigan. See Cindie’s work here.

Your guide to easy make-at-home treats mom will love. Fox News's Lilian Huang Woo shares tips from David Leite of the award-winning site Leite's Culinaria and a recipe from author Angela Garbacz, owner of Nebraska's Goldenrod Pastries. Learn more about your ad choices. Visit megaphone.fm/adchoices

Finally. After seven years, Talking With My Mouth Full, hosted by David Leite and Renee Schettler, is back. To celebrate the reboot, Renee and David offer an amuse-bouche of several of David's essays. 

Food writer David Leite and memoir coach and teacher, Marion Roach Smith, discuss the art and science of food writing.

David Leite Viana apresenta uma nova abordagem na análise da morfologia urbana e explica em que medida esta opção metodológica deu a conhecer a influência da configuração urbana na vida social de Maputo.

Author and memoir writing teacher Marion Roach Smith and memorist and cookbook author David Leite kick off Season Two of QWERTY with a previerw of upcoming guests.

David Leite of Leite's Culinaria joins Harry in the studio. If you're not familiar with his site you should be. It's a great resource and has been on the internet since 1999. David grew up in Fall River MA the son of Portuguese immigrants from the Azores. While it isn't as widely known as other European cuisines, the food of Portugal it's diaspora shouldn't be overlooked. Tune in to hear more about David, his books and some great recipes! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Feast Yr Ears is powered by Simplecast.

In the first episode, Marion Roach Smith and David Leite chat with author Boris Fishman about memoir writing, the power of food, and writing about depression.

Meet author and memoir writing teacher Marion Roach Smith and memoirist and cookbook author David Leite as they launch their new show QWERTY--a podcast by, for and about writers.

Today we talk about desserts from David Leite's cookbook, The New Portuguese Table. David Leite is the founder of Leite's Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. I can only imagine that these gluten free versions of Portuguese desserts are as good as the wheat versions. They will certainly be a regular part of my baking repertoire, and I hope you enjoy them too. 

You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He's the founder of Leite's Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. His articles have appeared in the New York Times, Bon Appétit, Gourmet, Los Angeles Times, among many others. He joins us to talk about his memoir.    Join us next week on The Gluten Free Baking Show podcast (GFbakingshow.com) to learn more about Leite's recipes. 

You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He's the founder of Leite's Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. His articles have appeared in the New York Times, Bon Appétit, Gourmet, Los Angeles Times, among many others. He joins us to talk about his memoir.    Join us next week on The Gluten Free Baking Show podcast (GFbakingshow.com) to learn more about Leite's recipes. 

You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He's the founder of Leite's Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. His articles have appeared in the New York Times, Bon Appétit, Gourmet, Los Angeles Times, among many others. He joins us to talk about his memoir. Join us next week on The Gluten Free Baking Show podcast (GFbakingshow.com) to learn about Leite's recipes.

You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He's the founder of Leite's Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. His articles have appeared in the New York Times, Bon Appétit, Gourmet, Los Angeles Times, among many others. He joins us to talk about his memoir.    Join us next week on The Gluten Free Baking Show podcast (GFbakingshow.com) to learn more about Leite's recipes. 

Spicy, baked or fried ... winning ways to turn out chicken wings for your Super Bowl Spread.  David Leite of Leite's Culinaria shares tips with Fox News's Lilian Huang Woo. LISTEN HERE:   Buffalo Chicken Wings Leite's Culinaria photo: Ryland Peters & Small found on Leite's CulinariaKorean Chicken Wings What's the trick behind the best Korean chicken wings? According to Aki Kamozawa & H. Alexander Talbot, it's an overnight bath in a mixture of egg whites, salt, and baking soda. The concoction not only "forms an even coating that clings to the baked chicken wings and seasons them," as the authors explain, but somehow manages to "break down the outer layer of proteins on the skin," which renders the chicken skin thin and crackling, the underlying meat moist and juicy. There you have it. Best baked chicken wings recipe ever. Resourceful home cooks may wish to note that the authors also brush this very same marinade on a whole chicken, let it soak up the flavor in the fridge overnight, and then roast it. One last thing. It's not only the knee-wobblingly crisp skin that makes these baked chicken wings Korean-style. It's also the fact that they're served with yangnyeomjang, a Korean dipping sauce that's sorta sweet yet still has some heat.-Renee Schettler Rossi Korean Chicken Wings Adapted from Aki Kamozawa | H. Alexander Talbot | Maximum Flavor | Clarkson Potter, 2013 INGREDIENTS For the baked chicken wings 3 large egg whites 2 teaspoons baking soda 1 3/4 teaspoons fine sea salt 4 pounds whole chicken wings For the Korean dipping sauce 1/4 cup tamari soy sauce (seek out a gluten-free brand, if desired) 3 tablespoons apple juice 1 tablespoon honey 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1 teaspoon Korean red chile flakes or crushed red pepper flakes 1 tablespoon toasted sesame seeds, roughly chopped or coarsely ground if desired 1 garlic clove, grated 1/2 teaspoon grated ginger 1 scallion, finely sliced DIRECTIONS Make the baked chicken wings 1. Plop the egg whites, baking soda, and salt in a large bowl and stir to dissolve the salt and baking soda. Add the chicken wings and toss to coat evenly. Remove the wings from the bowl and arrange them on 2 wire racks. Place each rack over a rimmed baking sheet. Refrigerate the wings overnight, uncovered. (This results in the crisp skin. Don't skip this step!) 2. Preheat the oven to 450°F (235°C). 3. Slide the wings, still on the racks on the baking sheets, in the oven and bake for 15 minutes. Flip the wings over and cook for 10 more minutes. Flip the wings over again and bake until deep golden brown with ridiculously crisp skin, 10 to 15 more minutes. Let the wings cool on the wire racks for 5 minutes. Make the Korean dipping sauce 4. Meanwhile, in a small bowl, combine the soy sauce, apple juice, honey, rice vinegar, sesame oil, chile flakes, sesame seeds, garlic, ginger, and scallion. 5. Pile the baked chicken wings on a platter and serve the sauce alongside. Oh, and you're going to want to serve these with napkins. Ample napkins. Follow Lilian Woo on Twitter:@LilianNY Click HERE to listen to more FOX & Food podcasts Learn more about your ad choices. Visit megaphone.fm/adchoices

As we near the end of 2018, I put together a powerful compilation of some of the best advice from the guests on The Same 24 Hours Podcast. *Listener Warning* In this episode, you will hear treasures and snippets from the amazing Tony Hawk (Episode 88), Dr. Shefali (35), Laila Ali (73), Melissa Hartwig (68), Dr. Aviva Romm (39), Lizzie Velasquez (65),  Lauren Zander (22), David Leite (17), the Pease Brothers (4, 26), Chrissie Wellington (60), Jeff Galloway (18), Mike Reilly (46), Randy Spelling (53), James Lawrence (57), Anthony Malone (40), Jason Jaksetic (50), Annie Grace (29), Brian MacKenzie (89), Natalia Cohen (27), Kyle Maynard (82) and Shay Eskew (77) (and more!). The 2019 Season of the Podcast launches in January! Subscribe and rate on iTunes so you receive the NEWEST episodes right when they launch. ======================  Request to Join the FREE Meredith Atwood Community & Coaching https://meredith-atwood-coaching.mn.co/ ======================  Buy Meredith’s Books: The Year of No Nonsense https://amzn.to/3su5qWp Triathlon for the Every Woman: https://amzn.to/3nOkjiH =======================   Follow Meredith Atwood & The Podcast on Social: Web: http://www.swimbikemom.com Instagram: http://instagram.com/swimbikemom   =======================  Want to Connect?  Email: same24hourspodcast@gmail.com =======================  Credits: Host & Production: Meredith Atwood Intro: Carl Stover Music Copyright 2017-2020, 2021 All Rights Reserved, Meredith Atwood, LLC

Amanda and Jeremiah interview David Leite of the James Beard award-winning blog Leite's Culinaria. David takes us on his journey to self-acceptance while discussing his newest book Notes on a Banana. He also deep dives into the role baking has played in his life. He shares details of his book The New Portuguese Table, what it was like growing up Portuguese and some favorite recipes including milk mayonnaise and orange olive oil cake. Connect with David:Instagram: www.instagram.com/davidleite/Facebook: www.facebook.com/davidjosephleite/Twitter: twitter.com/davidleite Leite's Culinaria: leitesculinaria.com Orange Olive Oil Cake recipe: leitesculinaria.com/20321/recipes-p…e-oil-cake.html Hershey's Chocolate Cake recipe: leitesculinaria.com/84438/recipes-h…ake.html#recipe David's NY Times chocolate chip cookies: cooking.nytimes.com/recipes/1015819…te-chip-cookies Milk Mayonnaise recipe: leitesculinaria.com/32983/writings-…mayonnaise.html David's books on Amazon: www.amazon.com/David-Leite/e/B00…1538417987&sr=8-1 Amanda's chocolate chip cookie recipe: www.amandaefaber.com/blog/2018/8/7/…e-chip-cookies Connect with Amanda: Instagram:

In this episode of Waking Up Bipolar, Chris Cole speaks with David Leite—culinary expert, award-winning food journalist, and author of the recently-published, critically-acclaimed book, NOTES ON A BANANA: A Memoir of Food, Love, and Manic Depression. NOTES ON A BANANA is at once a tender look at growing up, a candid take on the power of self-acceptance, and an unflinching tale of the hell of mental illness. David’s story is brutally honest and necessary, creating a sense of universality and enduring hope that today’s readers need more than ever. David Leite has tackled everything from chocolate chip cookies to Welsh cakes, from the foods of Portugal to the tribulations of being a super taster—for print, radio, and television. In 1999, he founded the website Leite’s Culinaria, and in 2006 he had the distinction of being the first winner ever of a James Beard Award for a website, a feat he repeated in 2007. The following year, he won his third James Beard Award for his article on fried clams for the New York Times. His first book, THE NEW PORTUGUESE TABLE: Exciting Flavors from Europe’s Western Coast, explored the food of his heritage and won the 2010 IACP First Book/Julia Child Award. David is also a regular correspondent and guest host on NPR’s “The Splendid Table.” He splits his time between Connecticut and New York, but will travel anywhere for a good meal. As you’ll hear in the interview, I am immensely grateful for David’s work, both because of his advocacy, and particularly because of how successful of a life and career he enjoys today. I hope for more visibility for such invisibility, and David is a wonderful example of this courage. Keep up with David Leite by visiting his blog at leitesculinaria.com. NOTES ON A BANANA: A Memoir of Food, Love, and Manic Depression is available through Harper Collins and everywhere books are sold: https://www.harpercollins.com/9780062414373/notes-on-a-banana Facebook: https://www.facebook.com/davidjosephleite/ Twitter: https://twitter.com/davidleite Instagram: https://www.instagram.com/davidleite/ Some of you know that I blog sporadically for the International Bipolar Foundation, and David is speaking at their 10 year anniversary event in San Diego, September 28th. This is a tremendous non-profit organization that gives voice and visibility to many. Please consider donating and/or attending. Here's the link: http://ibpf.org/event/10th-anniversary-san-diego-fundraiser  JOIN THE DISCUSSION at https://www.facebook.com/groups/wakingupbipolar Chris Cole hosts the Waking Up Bipolar podcast, focused on the intersection of bipolar disorder and spiritual awakening. He is the author of The Body of Chris: A Memoir of Obsession, Addiction, and Madness, inspired by his own journey of spiritual unfolding and mental health challenges. Chris Cole offers life coaching for any number of mental health conditions, specializing in bipolar disorder and spiritual emergence. Chris’s experience with addiction, disordered eating, body dysmorphia, psychosis, and spiritual emergency allows him to relate to a wide range of clients. He utilizes a holistic approach to mental health which views wellness in physical, mental, emotional, social, and spiritual domains. Learn more about Chris and his work at colecoaching.com. The Waking Up Bipolar podcast in now available on the following platforms: Apple Podcasts | apple.wakingupbipolar.com Google Play | google.wakingupbipolar.com Stitcher | stitcher.wakingupbipolar.com TuneIn | tunein.wakingupbipolar.com wakingupbipolar.com

In this week's episode you will learn about: ⦾ Stigma as it relates to mental illness ⦾ How the early onset of manic depression felt for one man ⦾ Coming out with sexual identity and mental illness ⦾ Research proven stigma reduction strategies

In this week's episode you will learn about: ⦾ Stigma as it relates to mental illness ⦾ How the early onset of manic depression felt for one man ⦾ Coming out with sexual identity and mental illness ⦾ Research proven stigma reduction strategies

David Leite analyzes himself plus naturally lactose-free milk,and grown-up chocolate chip cookies. (Originally aired 5/6/2017)    

Food writer David Leite, founder of the James Beard Award-winning website "Leite's Culinaria", joins us to talk about his new book "Notes on a Banana" - a candid, courageous, funny story of family, food, mental illness, and sexual identity.

Food and wine, is there a better combination? The Halli Casser-Jayne Show brings you from the world of food two time James Beard Award-winner David Leite the founder of the popular website Leite's Culinaria and now the author of a brave and moving memoir, NOTES ON A BANANA: his story of food, love and manic depression. And also joining Halli at her table is wine maven Jennifer Simonetti-Bryan to talk about the new Rosé revolution the subject of her fun, informative book ROSE WINE: THE GUIDE TO DRINKING PINK.David Leite has tackled everything from chocolate chip cookies to fried clams, from the foods of Portugal to the tribulations of being a super taster—for print, radio, and television. In 1999, he founded the website Leite's Culinaria, and in 2006 he had the distinction of being the first winner ever of a James Beard Award for a website, a feat he repeated in 2007. A regular correspondent and guest host on NPR's “The Splendid Table,” David is out with a brave and moving memoir, NOTES ON A BANANA: his story of food, love and manic depression, a story riff with exhilarating highs and shattering lows of his life, peppered with David's trademark sense of humor. Rosés have long been the Rodney Dangerfield's of wine. They have gotten no respect. But according to wine maven Jennifer Simonetti-Bryan, forget your grandmother's blush. There is a Rosé revolution going on and Simonetti-Bryan tells all in her new fun, informative book ROSÉ WINE: THE GUIDE TO DRINKING PINK. Move over dark red wines, Simonetti-Bryan rejoices. It's time for some Rosé! Jennifer Simonetti-Bryan, MW, comes with her bonafides. She is the fourth woman in America to qualify as a master of wine, the world's top wine credential. She has appeared on the Today Show, The Anderson Cooper Show, Fox & Friends, Fox Business, Fox News, Bloomberg, ABC, CBS, and NBC; on Sirius XM, Martha Stewart, Bloomberg and in print Fortune, Oprah, and Wine Enthusiast.Food and wine, memoir, Julia Child, Rosé wine, depression, gay rights, bipolar disorder, Halli brings it all together on The Halli Casser-Jayne Show, the podcast posted at 3 pm ET at Halli Casser-Jayne dot com.

Food. Love. Manic Depression. This interview warmed my heart AND gave me some serious things to think about in my own "rollercoaster" world. A big thanks to David Leite for amazing work with "Notes on a Banana," and for his kindness, compassion and light in this world. About David and "Notes on a Banana" In one of spring’s most poignant, astonishingly courageous, and unapologetically hilarious titles, three- time James Beard Award-winner David Leite brings a dash of Anthony Bourdain, Augusten Burroughs, and Kay Redfield Jamison to his memoir, NOTES ON A BANANA: A Memoir of Food, Love, and Manic Depression (Dey Street; April 11, 2017; ISBN: 9780062414373).   In a true tale that dazzles, touches the heart, and inspires, three-time James Beard Award winner David Leite lays it all on the table. Born into a devoutly Catholic, food-crazed family of Azorean immigrants in 1960s Fall River, Massachusetts, David had a childhood that was the stuff of sitcoms. But what no one knew was that this smart-ass, determined dreamer with a vivid imagination also struggled with the frightening mood swings of bipolar disorder. To cope, “Banana,” as his mother endearingly called him, found relief and comfort in food, watching reruns of Julia Child, and, later as an adult, cooking for others. It was only in his midthirties, after years of desperate searching, did he finally uncover the truth about himself, receive proper medical treatment, and begin healing. Throughout the narrative, David takes the reader along on the exhilarating highs and shattering lows of his life, with his trademark sense of humor: We watch as he slams the door on his Portuguese heritage in favor of blond-haired, blue-eyed WASPdom; pursues stardom with a near-pathological relentlessness; realizes he’s gay and attempts to “turn straight” through Aesthetic Realism, a cult in downtown Manhattan; battles against dark and bitter moods; delights in his twenty-plus year relationship with Alan (known to millions of David’s online readers as “The One”); and shares the people, dishes, and events that shaped him. NOTES ON A BANANA is at once a tender look at growing up, a candid take on the power of selfacceptance, and an unflinching tale of the hell of mental illness. David’s story is brutally honest and necessary, creating a sense of universality and enduring hope that today’s readers need more than ever. David Leite has tackled everything from chocolate chip cookies to Welsh cakes, from the foods of Portugal to the tribulations of being a super taster—for print, radio, and television. In 1999, he founded the website Leite’s Culinaria, and in 2006 he had the distinction of being the first winner ever of a James Beard Award for a website, a feat he repeated in 2007. The following year, he won his third James Beard Award for his article on fried clams for the New York Times. His first book, THE NEW PORTUGUESE TABLE: Exciting Flavors from Europe’s Western Coast, explored the food of his heritage and won the 2010 IACP First Book/Julia Child Award. David is also a regular correspondent and guest host on NPR’s “The Splendid Table.” He splits his time between Connecticut and New York, but will travel anywhere for a good meal.  David on Social Web: http://leitesculinaria.com/ Twitter: http://twitter.com/davidleite Facebook: https://www.facebook.com/davidjosephleite/  ======================  Request to Join the FREE Meredith Atwood Community & Coaching https://meredith-atwood-coaching.mn.co/ ======================  Buy Meredith’s Books: The Year of No Nonsense https://amzn.to/3su5qWp Triathlon for the Every Woman: https://amzn.to/3nOkjiH =======================   Follow Meredith Atwood & The Podcast on Social: Web: http://www.swimbikemom.com Instagram: http://instagram.com/swimbikemom   =======================  Want to Connect?  Email: same24hourspodcast@gmail.com =======================  Credits: Host & Production: Meredith Atwood Intro: Carl Stover Music Copyright 2017-2020, 2021 All Rights Reserved, Meredith Atwood, LLC

David Leite analyzes himself, plus naturally lactose-free milk and grown-up chocolate chip cookies.

Two time James Beard Award-winner David Leite brings a dash of Anthony Bourdain, Augusten Burroughs, and Kay Redfield Jamison to his memoir, NOTES ON A BANANA: A Memoir of Food, Love, and Manic Depression (Dey Street; April 11, 2017).Born into a devoutly Catholic, food-crazed family of Azorean immigrants in 1960s Fall River, Massachusetts, David had a childhood that was the stuff of sitcoms. But what no one knew was that this smart-ass, determined dreamer with a vivid imagination also struggled with the frightening mood swings of bipolar disorder. To cope, “Banana,” as his mother endearingly called him, found relief and comfort in food, watching reruns of Julia Child, and, later as an adult, cooking for others. It was only in his mid-thirties, after years of desperate searching, did he finally uncover the truth about himself, receive proper medical treatment, and begin healing.Throughout the narrative, David takes the reader along on the exhilarating highs and shattering lows of his life, with his trademark sense of humor: We watch as he slams the door on his Portuguese heritage in favor of blond-haired, blue-eyed WASPdom; pursues stardom with a near-pathological relentlessness; realizes he’s gay and attempts to "turn straight" through Aesthetic Realism, a cult in downtown Manhattan; battles against dark and bitter moods, delights in his twenty-plus year relationship with Alan (known to millions of David’s online readers as “The One); and shares the people, dishes, and events that shaped him. NOTES ON A BANANA is at once a tender look at growing up, a candid take on the power of self-acceptance, and an unflinching tale of the hell of mental illness. Its pages are brutally honest and necessary, creating a sense of universality and enduring hope that today’s readers need more than ever.

Two time James Beard Award-winner David Leite brings a dash of Anthony Bourdain, Augusten Burroughs, and Kay Redfield Jamison to his memoir, NOTES ON A BANANA: A Memoir of Food, Love, and Manic Depression (Dey Street; April 11, 2017).Born into a devoutly Catholic, food-crazed family of Azorean immigrants in 1960s Fall River, Massachusetts, David had a childhood that was the stuff of sitcoms. But what no one knew was that this smart-ass, determined dreamer with a vivid imagination also struggled with the frightening mood swings of bipolar disorder. To cope, “Banana,” as his mother endearingly called him, found relief and comfort in food, watching reruns of Julia Child, and, later as an adult, cooking for others. It was only in his mid-thirties, after years of desperate searching, did he finally uncover the truth about himself, receive proper medical treatment, and begin healing.Throughout the narrative, David takes the reader along on the exhilarating highs and shattering lows of his life, with his trademark sense of humor: We watch as he slams the door on his Portuguese heritage in favor of blond-haired, blue-eyed WASPdom; pursues stardom with a near-pathological relentlessness; realizes he’s gay and attempts to "turn straight" through Aesthetic Realism, a cult in downtown Manhattan; battles against dark and bitter moods, delights in his twenty-plus year relationship with Alan (known to millions of David’s online readers as “The One); and shares the people, dishes, and events that shaped him. NOTES ON A BANANA is at once a tender look at growing up, a candid take on the power of self-acceptance, and an unflinching tale of the hell of mental illness. Its pages are brutally honest and necessary, creating a sense of universality and enduring hope that today’s readers need more than ever.

In a special edition of the "10% Happier" podcast, Dan Harris leads a discussion with David Leite, author of "Notes on a Banana: A Memoir of Food, Love and Manic Depression," in front of a live audience in New York City. Leite talks at length about struggling with bipolar disorder for decades -- and going undiagnosed for much of that time -- but also shares funny stories about navigating relationships and his passion for food.

Kathryn interviews James Beard Award Winner David Leite, author of “Notes on a Banana: A Memoir of Food, Love, and Manic Depression”. This book is a tender look at growing up, a candid take on the power of self-acceptance, and an unflinching tale of the hell of mental illness. Leite is a regular correspondent and guest host on NPR's The Splendid Table and is featured in The New York Times, The Washington Post and Bon Appetit Magazine. Kathryn also interviews Captain Roger Hill, author of “Dog Company: A True Story of American Soliders Abandoned by Their High Command”. In Wardak, the most violent province in east-central Afghanistan in 2007, Army Captain Roger Hill was faced with a dire situation. With no help coming from the high command, Hill took matters into his own hands and interrogated spies to get to the truth. For this, Hill ended up being prosecuted by the U.S. Army and given a less-than-honorable discharge in 2009. Hill tells his side of the story for the first time.

Apr 12th - David Leite, Mike Caudill, Bill Fichtner

Apr 12th - David Leite, Mike Caudill, Bill Fichtner

Kathryn interviews James Beard Award Winner David Leite, author of “Notes on a Banana: A Memoir of Food, Love, and Manic Depression”. This book is a tender look at growing up, a candid take on the power of self-acceptance, and an unflinching tale of the hell of mental illness. Leite is a regular correspondent and guest host on NPR's The Splendid Table and is featured in The New York Times, The Washington Post and Bon Appetit Magazine. Kathryn also interviews Captain Roger Hill, author of “Dog Company: A True Story of American Soliders Abandoned by Their High Command”. In Wardak, the most violent province in east-central Afghanistan in 2007, Army Captain Roger Hill was faced with a dire situation. With no help coming from the high command, Hill took matters into his own hands and interrogated spies to get to the truth. For this, Hill ended up being prosecuted by the U.S. Army and given a less-than-honorable discharge in 2009. Hill tells his side of the story for the first time.

What many folks may not realize is that both Maria and Angela have full-time day jobs, and this podcast is one of the many things they do in their “free time”. That means that podcasts are often pre-recorded weeks, if not months, in advance, and sometimes weeks will go by without the two of them chatting! So this podcast is a fun “catch up” conversation between the two friends where they talk about what’s been going on with their lives, read comments from listeners, praise the multi-tasking talent of Portuguese women, and talk about all the yummy foods you can find at festas during the summer. Thank you to those who have sent in comments – we love hearing from you! Enjoy this little chat, and be sure to leave us a comment on Facebook, or a review on iTunes! Lupulo - http://www.lupulonyc.com/ Ipanema - http://ipanemanyc.com/#!home-page La Salette - http://www.lasalette-restaurant.com/ David Leite named top influencers - http://www.townvibe.com/Litchfield/July-August-2016/Litchfields-Most-Influential-2016/#.V2rcB5EQ96I.facebook Café Lucia - http://cafelucia.net/ MyLuso – where you can find festas nationwide! - http://www.myluso.com/ Recipe for Sopas do Espirito Santo - http://twoazoreanchicks.blogspot.com/2013/04/sopa-do-espirito-santo.html Massa Souvada - http://azoreangreenbean.com/2015/12/portuguese-sweetbread/ Arroz Doce - http://azoreangreenbean.com/2015/12/arroz-doce-sweet-rice/ Cacoila - http://allrecipes.com/recipe/30626/portuguese-beef---cacoila/ Carne no Espeto - http://www.theportugueseamericanmom.com/holy-ghost-skewered-meat-carne-espeto/ Malasadas/Filhos - http://azoreangreenbean.com/2015/12/malassadas/ Tremosos - https://easyportugueserecipes.com/tremocos-lupini-beans/ Madeiran Feast in Massachusetts - http://portuguesefeast.com/page/welcome-to-the-2016-feast-of-the-blessed-sacrament Portuguese Spice Blend and Piri Piri from La Salette - http://www.lasalette-restaurant.com/portuguese-products.html Salada de Atum e grao bico (be sure to use tuna packed in olive oil!) - http://panelaterapia.com/2015/04/salada-de-grao-de-bico-com-atu.html

In this episode we talk with the very accomplished food writer, David Leite of Leite's Culinaria! He has received three James Beard Awards for his writing as well as for Leite's Culinaria, and he has also received a PALCUS Leadership Award. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men's Health. David has also been hosting episodes of the podcast, The Splendid Table! Follow David Leite on Google+ He published The New Portuguese Table almost 10 years ago, and is now working on his second book, a memoir. We talk with David about growing up Portuguese, how he began his culinary journey and how his love of being Portuguese came later in life. If you haven't subscribed to his newsletter, you're missing out! Visit Leite's Culinaria at www.leitesculinaria.com.

SMOKED PICKLED POTATOES WITH ANCHOVY AIOLI RECIPEby David Leite, Leite's Culinaria Serves 4 to 6 INGREDIENTSFor the anchovy aioli 3 garlic cloves, minced 1 tablespoon Kosher salt 6 anchovy fillets, minced 2 teaspoons fresh lemon juice 2 large egg yolks, room temperature 1 cup extra-virgin olive oil, or 1/2 cup olive oil and 1/2 cup grapeseed oil For the smoked pickled potatoes 2 pounds small red new potatoes, 1 to 1 1/2 in diameter, scrubbed and rinsed Sea salt 4 cups malt vinegar Peanut oil, for frying Sea salt and freshly ground black pepper, to taste DIRECTIONS1. Dust the garlic with a bit of salt and, using the flat side of your knife’s blade, rub the salt back and forth into the garlic to make a paste. 2. Add the garlic, anchovies, lemon juice, and egg yolks to a medium bowl. Whisk to combine. 3. Slowly drizzle a few drops of the oil into the bowl while whisking vigorously until the mixture is smooth. Add the rest of the oil in a thin stream, all the while whisking until smooth and light yellow. Season with salt. 4. Add the potatoes to a large pot and add enough cold water to cover by 2 inches. Add the salt, cover, and bring to a boil over high heat. Reduce the heat to medium and cook gently until tender, 10 to 12 minutes. 5. Meanwhile, fill a large bowl with ice and water. When the potatoes are cooked, drain them and then add them the the ice water. Let them sit until cooled completely. 6. Drain the potatoes and prick each potato deeply with a toothpick or thin metal skewer numerous times all over. Pour the vinegar into a medium bowl and add in the potatoes. Cover the bowl with plastic wrap. Let the potatoes hang out on the counter in their pickling bath overnight or for at least 8 hours. 7. Following manufacturer’s instructions, set up your smoker, smoker box, charcoal grill, or gas grill for cold smoking using sawdust, chips, chunks, or Bradley bisquettes. You make a makeshift smoker by heating a cast iron skillet until very hot, placing it on your turned-off grill, adding wood chips, and closing the cover. 8. Smoke the potatoes, making sure to keep the temperature under 100°F (38°C), for 1 hour. Remove the potatoes from the smoker. You can refrigerate the potatoes for several hours or you can immediately fry them. 9. Pour enough peanut oil into a heavy pot so that it reaches a depth of 2 inches. Heat the oil to 375°F, using a deep-fry or candy thermometer to monitor the temperature. While the oil is heating, place the potatoes on a flat work surface and smash them with the palm of your hand just until they crack and split. 10. Fry the potatoes in batches, making sure the heat never goes below 350°F, until the potatoes are golden brown, 7 to 9 minutes. Transfer the potatoes to paper towels to drain and season with sea salt and pepper. Serve immediately with plenty of the aioli on the side.

Padlock your freezer, because we’re coming for your dough! What kind of chocolate makes the best cookie? What’s so great about old dough? Does size matter? Molly and Matthew chew through two astonishingly different cookies in search of answers. Recipes: Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie; David Leite’s Chocolate Chip Cookie. www.spilledmilkpodcast.com Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie:http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf David Leite’s landmark cookie article, recipe included:Perfection? Hint: It’s Warm and Has a Secret: http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all

Autumn couldn't get any finer especially with David Leite and Renee Schettler Rossi talking to author Amy Traverso about cooking with apples; The One and David chat with David Lesniak and David Muniz, owner of London's Outsider Tart bakery; food writer and blogger Michael Procopio reads his essay "Like an Arancino"; and the great icon of Rhode Island, coffee syrup, receives a Leite's Loves accolade.

Kitchens, kitchen, kitchens. They're are on everyone's mind this episode. David Leite discusses his kitchen renovation, TV celebrity and cookbook author Rachel Khoo chats about cooking in a tiny Paris kitchen, John Bridges--our etiquette maven--is quizzed on all manner of kitchen and dining protocol, and Faith Durand chats about non-baked desserts from her book "Bakeless Sweets."

Best-selling cookbook author Diane Morgan sits down for a chat with David Leite after her successful cross-country book tour for her latest and greatest cooking tome, "Roots." They discuss, recipes and uses--from tip to top--for just about every root vegetable. (Who knew parsnips could make a fantastic cake?)

Kathleen Flinn, author of the intriguing "The Kitchen Counter Cooking School," discusses her journey from student and graduate of the exalted Le Cordon Bleu in Paris to a teacher in the kitchen of Seattle home cooks.

New York Times' columnist and author of "In the Kitchen with a Good Appetite" Melissa Clark chats about her book, writing for the Gray Lady, and why burning garlic isn't such a bad thing.

Joanne Chang, author of "Flour" and owner of Boston's Flour Bakery, discusses her love of childhood treats and what it was like to beat Bobby Flay in his "Thrown Down" TV series.

In this podcast, Dorie Greenspan discusses her new book, Around My French Table, and learns she is the recipient of a long-held crush.

Shauna James Ahern, Gluten-Free Girl, and the chef, her husband Daniel Ahern, share their thoughts about loving and cooking in a gluten-free home.

David Leite chats with food writer and cookbook author Amanda Hesser about her monumental tome, "The Essential New York Times Cookbook."

Lucinda Scala Quinn, executive food editor at Martha Stewart Living, talk about her latest accomplishment--her IACP-nominated cookbook, "Mad Hungry: Feeding Men and Boys."

David Guas, author of "DamGoodSweet"—a love letter to the Big Easy—talks about New Orleans' rich traditions, its unique culinary language, and the role the women in Guas's life played in shaping his love of food.

Lisa Schroeder, the juggernaut behind Mother's Bistro & Bar and Mama Mia Trattoria, both in Portland, discusses her new book, "Mother's Best."

John Torode, chef/owner of Smiths of Smithfield in London's meat-packing district, discusses his favorite subject: beef. During the chat, he dissects the mysteries of meat. To wit: the different types of animals; wet versus dry aging; prime, choice, and select grades; and the two biggest problems cooks face — understanding beef cuts and how to buy beef.

Grant Achatz, chef/owner of the acclaimed restaurant Alinea, in Chicago, talks about his new cookbook, the creative process--both on the page and in the kitchen--and how the home cook can get the most from the book.

Steven Shaw, founder of the powerhouse Web site eGullet.org, chats about his fascinating book, "Asian Dining Rules," which covers the cultural, social, gastronomic, and interpersonal aspects of supping in Japanese, Chinese, Southeast Asian, Korean, and Indian restaurants in North America.

Southern food writer and author Virginia Willis takes us along on the journey she embarked upon years ago, from the rural South to France and back again. Willis discusses how she blended classic French, traditional southern, and contemporary American cuisines to create her lavishly illustrated cookbook, "Bon Appétit, Y'All."

Radio host and author Lynne Rossetto Kasper and her long-time producer, Sally Swift, chat about their new book, "The Splendid Table's How to Eat Supper." They also reveal what went into its creation, the contributions of a host of stellar food personalities, and their one and only fight.