Podcasts about leite's culinaria

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Best podcasts about leite's culinaria

Latest podcast episodes about leite's culinaria

Feast Yr Ears
Episode 153: David Leite's world

Feast Yr Ears

Play Episode Listen Later Jul 22, 2019 39:27


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.

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Flour Hour Baking Podcast
FLOUR HOUR Episode 28 interview with David Leite of Leite's Culinaria

Flour Hour Baking Podcast

Play Episode Listen Later Oct 2, 2018


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:

Our Portuguese Table
Finding His Culinary Path and Love of being Portuguese - Meet David Leite!

Our Portuguese Table

Play Episode Listen Later Jun 13, 2016 56:46


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.

Last Chance Foods from WNYC
Last Chance Foods: The Ultimate Pickled, Smoked, Smashed, Fried Potato Salad

Last Chance Foods from WNYC

Play Episode Listen Later Jul 4, 2014 5:09


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.

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Diane Morgan

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Mar 8, 2013 20:36


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?)

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Kathleen Flinn

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later May 16, 2012 25:57


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.

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Melissa Clark

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Apr 4, 2011 21:40


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.

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Joanne Chang

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Feb 7, 2011 21:42


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.

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Dorie Greenspan

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Nov 8, 2010 17:53


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

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Authors' Answers Series from Leite's Culinaria
Authors’ Answers: Shauna James Ahern | Daniel Ahern

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Nov 3, 2010 13:26


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.

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Authors' Answers Series from Leite's Culinaria
Authors' Answers: Amanda Hesser

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Oct 25, 2010 21:36


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

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Lucinda Scala Quinn

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Apr 26, 2010 40:10


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."

Authors' Answers Series from Leite's Culinaria
Authors' Answers: David Guas

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Dec 9, 2009 27:31


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.

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Lisa Schroeder

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Nov 24, 2009 28:27


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

Authors' Answers Series from Leite's Culinaria
Authors' Answers: John Torode

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Feb 23, 2009 21:10


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.

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Grant Achatz

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Nov 24, 2008 18:38


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.

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Steven Shaw

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later Nov 1, 2008 21:10


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.

Authors' Answers Series from Leite's Culinaria
Authors' Answers: Virgina Willis

Authors' Answers Series from Leite's Culinaria

Play Episode Listen Later May 26, 2008 21:34


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."