Épisodes

  • № 93: Baking with Jessica Battilana of King Arthur Baking Company

    № 93: Baking with Jessica Battilana of King Arthur Baking Company
    Apr 15 2026
    WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Another chaotic tech day: An hour of audio problems before the show even begins. The invitation went out to 250,000 people; by the time they got the show running, 16 lovely souls had joined. David was cursing like a sailor off-camera. Business as usual.* 1:56 — Amy’s food week: Passover, Easter, cardamom buns, and scrambled eggs: Amy hosted both Passover and Easter in the same week — a double-whammy that was exhausting and wonderful. She made the cardamom buns from Juno Bakery in Copenhagen again (they came out beautifully), and then had a quiet week after that, during which she rediscovered the joy of perfect scrambled eggs: generous olive oil, high heat to start, back of a fork, constant small wrist movements to create tiny curds, then immediately turn the heat down. Creamy, silky, and completely underrated.* 4:30 — Amy’s Weekends with Yankee shout-out: Episode two of the new season is out now on public television. Featured recipe: a tomato tartine from Groundswell Café in Tiverton, Rhode Island, right on the Farm Coast where Rhode Island and Massachusetts meet. Available on newengland.com.* 5:31 — David’s food week: Homemade Spaghetti Amatriciana and Prime Heritage Pork Chops: David made homemade spaghetti amatriciana from scratch — the first time he’s ever run spaghetti through the roller — and the results were restaurant-quality. His version includes guanciale or pancetta, DOP San Marzano tomatoes, a touch of balsamic vinegar (not traditional, but it lifts the whole dish), red pepper flakes, and Pecorino. Then, the main event: prime heritage pork chops from Boardman Bridge Butchers, two inches thick, served simply with salt, pepper, roasted sweet potato, and a salad. What pork tasted like before factory farming. David nearly wept.* 8:42 — ADHD update: David finally has a coach and a PsyD on his team. Progress is being made. The meds remain elusive, but we’re getting there.* 9:01 — Introducing Jessica Battilana: Amy introduces their guest — Jessica Battilana, staff editor at King Arthur Baking Company, award-winning writer and recipe developer, co-host of the King Arthur podcast Things Bakers Know, co-author of the #1 New York Times bestselling The King Arthur Big Book of Bread, and author of her own book Repertoire: All the Recipes You Need. She also co-authored Vietnamese Home Cooking with Charles Phan, Tartine Book No. 3 with Chad Robertson, and Baking at 20th Century Cafe with Michelle Polzine — among 16 books total. Amy and Jessica have known each other for two decades, from their Sunset Magazine days in California to Boston Magazine, and ran into each other in line for Bridget Everett at a Boston theater just last week.* 10:40 — The new King Arthur pizza book: Jessica’s 16th book, a King Arthur pizza book, just dropped. David has been raving about it on the show. Photographed by Andy Lee; the photography alone is stunning.* 13:35 — Jessica’s broken oven (and a sneak peek at her next solo book): Jessica’s home oven has been out for six to seven weeks. Making this particularly painful: she’s working on her second solo cookbook — tentatively titled This Is What We’re Having — due out (hopefully) next spring from Norton. One of the recipes is a banana cake with whipped caramel frosting, which created a bread-bowl-shaped lava situation during testing. The oven is definitely broken.* 16:09 — Q&A: Bread scoring tips from Peter in the audience: Jessica’s advice — chill your dough overnight in the banneton, use a fresh double-sided razor blade (not a lame), and score with speed and confidence — hesitation causes dragging. David’s tip: hold the lame at a very steep angle to create an ear, and don’t be afraid to make two or three passes. Amy’s breakthrough: line your banneton with a flour-sack towel dusted with flour before the overnight fridge proof. The cotton wicks away moisture and makes scoring dramatically easier.* 21:00 — About King Arthur Baking Company: America’s oldest flour company, over 200 years old, based in Norwich, Vermont. Employee-owned (400 employee-owners), certified B Corp. The campus includes a café, a baking school, and a retail store. They produce roughly 500 original recipes a year, all free on their website. Jessica confirms: it really is as great as it seems.* 23:24 — David’s King Arthur confession: The viral NYT chocolate chip cookie article — the one where you rest the dough for 36 hours — was developed using King Arthur cake flour and King Arthur bread flour. The Times doesn’t allow brand names, but the secret is out.* 24:03 — Q&A: Best baking advice you’ve ever gotten? Jessica’s answer: practice. Not a flashy answer, but an honest one. You learn something every single time you bake — the second attempt is always better than the first. Kate McDermott bakes a pie every single day and gives it away. Jessica...
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    47 min
  • Nº 92: Italian Cookies with Domenica Marchetti

    Nº 92: Italian Cookies with Domenica Marchetti
    Apr 2 2026
    WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:04 — Another chaotic start: David accidentally goes live 10 minutes early, Amy drops off before we’ve even begun, and Domenica Marchetti is sitting patiently waiting while the hosts sort themselves out. Welcome to live television, folks, take two.* 5:47 — Big news: SiriusXM signed us!: David announces that SiriusXM has reached out, signed a $2.1 million contract, and created an entire channel called “Culinistas” for them. Amy plays it beautifully straight — until someone notices it’s April 1st. David: “Do you realize SiriusXM has no idea who we are? I bought it!” April Fools. Amy: 1, David: 1.* 9:39 — Amy’s food week: Providence, Rhode Island food festival: Amy attended a celebration of Providence’s dining scene — a city that, like Portland, Maine, punches way above its weight in food culture. She toured Johnson & Wales College of Culinary Arts, did a panel with food writer elyse major, and came away wanting to move there immediately.* 11:41 — This week’s bread bake: the Levain: Amy’s sourdough rhythm continues — this week a classic nearly-all-white sourdough with a touch of rye flour. A Levain. Beautiful and tangy.* 11:53 — Amy’s Passover Seder prep: Amy is getting her brisket going and making chicken stock for matzo ball soup. Her Seder menu also includes crispy glazed sweet potatoes (mandolined, stood up like hassleback, glazed with brown sugar and butter) and roasted asparagus with Parmesan.* 13:02 — David’s food week: Portuguese Flourless Almond Cake disaster: David attempted his Portuguese almond flourless cake — a recipe he hadn’t made in 25 years — for Passover at Fred and Ginger’s house. He forgot the butter. Alan had to drive to the gas station to buy eggs. ADHD: 1, David: 0. He went to an ADHD coach this week, however — and reports it’s going well.* 15:01 — Domenica’s food week: Domenica’s retired husband has been doing all the cooking, which has been wonderful. Highlights: grilled swordfish steaks with asparagus and roasted red pepper, and enchiladas made with a whole rotisserie chicken — left on the counter overnight, tragically.* 17:00 — Crab cake catastrophe: The One was making crab cakes from one-year-old canned crab. The tongue-tingling was histamine poisoning. They tasted it anyway. Don’t be like David.* 19:41 — Book spotlight: Pimento Cheese: The Cookbook by Rebecca Lang: David recommends this deep dive into pimento cheese from the author of Around the Southern Table — lemony goat cheese pimento, Tex-Mex pimento, pineapple pimento, and pimento cheese with chili crunch. David riffs on his own deep-fried pimento cheese balls: firmed in the freezer, rolled in panko, fried at 375°F until oozy and golden.* 22:31 — Mrs. Appleyard’s Vermont kitchen: Amy goes vintage with Louise Andrews Kent, who wrote under the pen name Mrs. Appleyard — a sort of 1940s–50s Martha Stewart of northern Vermont who wrote seasonal cookbooks chronicling life in the tiny town of Crosbury Common. Charming, funny, and findable in used bookshops.* 24:52 — Food news: Copenhagen’s $340 chicken prix-fixe: A restaurant called Kylling (Danish for “chicken”) invites guests to spend the first 90 minutes of their dinner interacting with the chicken that will be served. The bread basket features cardamom buns made with chicken schmaltz. Art, or a lie? David fell for for. Again, April Fools. Amy: 2, David: 1.* 26:03 — Instagram’s shadow ban on non-overhead food photos (April Fools, part 2): A “leaked memo” claims Instagram will shadow ban any food not photographed from above — including soup shot from the side. Amy almost sold it. David: “It was believable. I believe everything.” April Fools. Amy: 3, David: 1.* 27:53 — Guest: Domenica Marchetti on Italian Cookies: The main event. Domenica is a prolific food writer and the author of nine acclaimed cookbooks. Her new book, Italian Cookies: Authentic Recipes and Sweet Stories from Every Region, drops April 14th. It covers the genuine, regional Italian cookies — not Italian-American cookies (no rainbow cookies, no iced anise rounds) — organized by the north, central Italy, the south, and the islands.* 29:51 — The cookie that started it all: Canestraletto di Torigna: In 2017, Domenica bit into this crumbly, flower-shaped butter cookie from Liguria (Genoa) and fell down a rabbit hole. She went to the town where it’s baked, found it has a history dating to the 15th century, and discovered a town of 2,000 people with eight bakeries dedicated to this one cookie.* 31:16 — Cookie pilgrimage: from Liguria to Saronno: From there it was the amaretti di Gavi (soft almond cookies from Gavi), then Voltaggio, then Saronno — where Domenica interviewed Paolo Lazzaroni, patriarch of the Chiostro di Saronno, the family behind the famous crunchy amaretti. His grandfather purchased a medieval cloister in the ...
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    59 min
  • Nº 91: Sourdough Starters, World’s Best Cheese, and a 100-Year-Old Oyster Promise

    Nº 91: Sourdough Starters, World’s Best Cheese, and a 100-Year-Old Oyster Promise
    Mar 26 2026
    WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the live, and a tech hiccup: We start strong (one minute early!) before Amy promptly drops off the call. Welcome to live television, folks.* 2:22 — Big announcement — we’re moving to Wednesdays at noon ET: David (Fatty Daddy) is almost 66 and exhausted by late-night shows. Starting next week, Talking with My Mouth Full goes live every Wednesday at 12 noon Eastern. West Coasters, that’s 9 a.m. Europeans, we see you, too.* 6:20 — Amy’s sourdough report: The Miche: Amy’s been baking her way through the King Arthur Big Book of Bread, and this week’s loaf was a miche — a classic French whole-grain sourdough, deeply tangy, chewy, and wonderfully moisture-retaining. Her starter is named Lazarus (given to her by a pastry chef at The Alna Store in Maine), and the name fits.* 10:28 — David’s food week: Lasagna Bianca and the Coca-Cola Brisket Aftermath: David finally had all the right cheeses (ordered from Caputo’s) for his five-cheese lasagna bianca, with handmade noodles rolled to setting 6 or 7 — so thin you can see through them. (Marcella Hazan once wrote him to say that’s exactly how it should be done.) He also confesses to eating an entire five-pound Coca-Cola brisket over the course of several days. No regrets.* 10:45 — The L. Reuteri Yogurt Rabbit Hole: Amy has gotten into making homemade yogurt using Lactobacillus reuteri, a culture promoted by Dr. William Davis (Wheat Belly) for its alleged gut-health and serotonin-boosting effects. The evidence: her sister-in-law went from tightly wound to noticeably chill. It’s made with half-and-half and is genuinely delicious. Amy’s verdict: she may have a delightful personality again.* 15:30 — ADHD confessions: David opens up about struggling to function without The One around — 269 unpublished posts sitting in his website backend, four photos from a shoot last June never uploaded, six holiday videos still in draft. Amy relates: She says she’s somewhere on the spectrum, and got into a fight with Scott when she started raking leaves at 1 p.m. for a 2 p.m. departure. (She was ready by 2:05, for the record.) Audience members chimed in to share their own experiences.* 22:10 — Books We Love: Morning Baker by Roxana Jullapat: David shares his excitement about this upcoming baking book (drops April 7th), packed with gorgeous recipes from the author of Mother Grains. Donuts, French toast, and beautiful photography — this one earned a “must have the physical copy.”* 24:46 — Amy’s Pick: A Kitchen on Goose Cove by Devin Finigan: Amy recommends this forthcoming cookbook from the chef of Aragosta restaurant in Maine, arriving later in April. The restaurant sits at the edge of an enchanted-forest cove overlooking the bay — and the food is just as stunning.* 27:18 — Amy’s current read: Le Road Trip by Vivian Swift: A beautifully illustrated chronicle of a honeymoon road trip through France, with sections on Bordeaux’s food and wine scene. Swift is an illustrator and writer, and Amy is captivated by the humanity of the hand-drawn work — especially in an AI-saturated moment.* 29:56 — Dorie’s Anytime Cakes and the illustrated cookbook debate: David and Amy discuss the reactions to Dorie’s latest book, which uses a photorealistic illustration style. Beautiful graphic design, but some readers found it less effective than photographs. The conversation leads to a broader point: in the age of AI perfection, people are gravitating toward the human, the imperfect, the messy, and real.* 33:20 — Product Spotlight: The Rose Levy Beranbaum Reduction Spatula: David finally retrieved it from the kitchen. It’s a ThermoWorks product from her Signature Series — a long spatula with raised measurement markings so you can track a sauce as it reduces right in the pan, no pouring into a measuring cup required. You can also use it to check viscosity. David has been trying to show it on the show for three weeks. Worth every penny.* 35:46 — Also worth having: Lucinda Scala Quinn’s Spurtles: Amy sings the praises of her spurtles — a cross between a spoon and a spatula, available in solid and slotted versions. Great for flipping pancakes, stirring risotto, and pretty much everything else. A quiet classic.* 37:09 — Food News: The 100-Year Oyster Promise Fulfilled: Wintzell’s Oyster House in Mobile, Alabama, had a long-standing promotion: free oysters to any man 80 years old, accompanied by his father. In early 2026, 99-year-old James Rush finally walked in with his 80-year-old son Jimmy to claim it. This is the first time in nearly 100 years the promotion has been fulfilled.* 39:13 — The World’s Best Cheese: The World Championship Cheese Contest recently crowned the Beemster Royaal Grand Cru — a 12-month-aged Gouda made by a cheesemaker with a Royal Warrant from the Netherlands — as best in show. The cows graze on seagrass...
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    50 min
  • № 90: Easter, Passover, and the Dubious Trend of Soda-Flavored Foods

    № 90: Easter, Passover, and the Dubious Trend of Soda-Flavored Foods
    Mar 19 2026
    WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the video era: A warm welcome to our podcast listeners as we officially embrace both audio and video on Substack. Plus, a big hello to Rob Machado, Christy, Marianne, Susan, Deb, and our friends watching from Brooklyn!* 0:31 — St. Patrick’s Day shenanigans: Neither of us is Irish, but we’re definitely wearing our green and celebrating anyway.* 0:40 — The debut of “Winchell the Wattle”: It’s the end of turtleneck season, which means it’s time to embrace the author-photo scarf look.* 1:42 — An Irish-Italian Boston Funeral: Amy shares a beautiful story about a Quincy funeral that perfectly blended Irish and Italian traditions with potato and chicken dishes at the Sons of Italy.* 3:25 — The Soda Bread run-down: We discuss Darina Allen’s moist yogurt version, Amy’s apple and currant recipe, and Nancy Mock’s decadent chocolate chunk soda bread.* 7:00 — The Secret to Stuffies: A deep dive into New England stuffed quahogs, complete with Portuguese sausage, and why Mama Leite’s recipe remains a closely guarded secret.* 9:33 — Meltdown in the Photo Studio: David recounts his struggles baking his 20-year-old Portuguese orange olive oil cake for Clare Barboza’s photoshoot. Plus, the magic of DIY “Cake Goop” to save your Bundt pans.* 22:30 — Easter & Passover Planning: Amy preps for an Adina Sussman-inspired Passover and family biscotti, while David plans a menu featuring ervilhas com ovos and Italian roast leg of lamb.* 28:09 — Brisket Two Ways: We discuss the legendary Nach Waxman brisket method versus the shockingly delicious mid-century Coca-Cola brisket with Heinz chili sauce.* 30:56 — Fast Food Abominations: Taco Bell’s Mountain Dew Baja Midnight Pie and Dr* Pepper Johnsonville Hot Dogs enter the chat.* 36:11 — Depression-Era Baking & Mid-Century Nostalgia: A trip down memory lane discussing tomato soup cake, mayo cake, mock apple pie, and the sticky joy of collecting S&H Green Stamps.* 39:35 — Grandma’s Cream Cheese Pesto: Amy shares her grandmother’s thrifty, modern mid-century trick for making pesto without expensive pine nuts.Recipes* Yogurt Irish Soda Bread* Irish Soda Bread with Currants and Apple* Nancy Mock’s Chocolate Soda Bread* Eton Mess with Lemon Curd and Raspberries* Stuffies (Stuffed Quahogs)* Creamy French Chicken Stew (Blanquette de Poulet)* Portuguese Orange Olive Oil Cake* Homemade “Cake Goop”* Applesauce Bread* Porridge Bread* Almond and Anise/Sambuca Biscotti* Ervilhas com Ovos (Portuguese Peas with Eggs and Bacon)* Italian Roast Leg of Lamb (with garlic, rosemary, and lemon)* Nach Waxman’s Brisket* Cider Braised Brisket* Cider-Braised Pork, Apples, and Vegetables* Coca-Cola Brisket* Dr Pepper Glazed Ham* Spiced Carrot Cake* Tomato Soup Cake* Mayonnaise Cake* Hardtack/Depression Era Spice Cookie* Ritz Cracker Mock Apple Pie* Cream Cheese PestoBooks and Publications* Becky Selengut’s upcoming cookbook (photographed by Clare Barboza)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com
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    46 min
  • № 89: Pot Pies with Kate McDermott

    № 89: Pot Pies with Kate McDermott
    Mar 11 2026
    WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome & Who’s in the Room: Shoutouts to the live audience, plus a surprise cameo from The One—joining from 5,400 miles away in Uruguay while David holds down the fort.* 1:05 — Amy’s Food Week: Chicken meatballs with creamy Parmesan orzo (Half Baked Harvest), two rounds of sourdough, a buckwheat coconut chocolate chip cookie revelation from Sister Pie, and a sneak peek at a summer heirloom tomato and crispy chickpea salad destined for Yankee’s July issue.* 5:38 — David’s Food Week: The Great Cheese Hunt: Nine or ten sources, zero Scamorza—until Caputo’s of Salt Lake City saved the white lasagna. Plus: a slightly underwhelming (but lobster-knuckle-redeemed) dinner at the Mermaid Inn.* 12:30 — Mailbag: Queen-of-the-night tomato seeds from BBQ Goddess near Yosemite, and a stunning Italian cookies cookbook sent straight from Domenica Marchetti herself.* 17:38 — Kate McDermott Joins the Show: The Pie Whisperer is in da house! David recounts the pear pie workshop in New York, the legendary pastry cloth Kate made him, and the leaf lard gift that started it all.* 20:32 — What Is a Pot Pie, Actually? Kate’s definition: a savory, thick stew or casserole with a crust on top—and the accidental pitch for a High Times “pot pie” feature that never was.* 21:54 — Single Crust vs. Double Crust Showdown: The audience weighs in (doubles win decisively). David makes the case for starting on the lowest oven rack to vanquish the soggy bottom. Paul Hollywood would be proud.* 27:50 — Thickening, Breadcrumbs & MSG: Flour or cornstarch to thicken; seasoned panko mixed into the filling for body and flavor; and an impassioned defense of umami powder—”the thing I’m a little embarrassed about but use constantly.”* 31:37 — Amy’s Pork & Apple Pie with Cheddar Sage Crust: The Apple Lover’s Cookbook showstopper—breadcrumbs in the filling, layered apple slices on top, great at room temperature. A Cornish pasty’s elegant American cousin.* 33:46 — Hot Water Crust & Hand-Raised Pies: Kate on the pie dolly technique she learned from Sarah Pettigrew at the School of Artisan Food in Nottinghamshire, the all-important gelée drizzle, and why it’s not a proper pie without the jelly.* 39:44 — Do Potatoes Belong in a Pot Pie? Yes. Emphatically yes. (Amy’s complicated feelings about potatoes are aired. The Portuguese contingent is scandalized.)* 41:42 — Moment of Outrage: The OG Caramelized Onion: Those 12-year-olds on social media who think they just invented adding water to speed up caramelizing onions. Decades, people. Decades.* 42:26 — Kate’s Closing Report from St. Croix: A mango, papaya, and soursop crostata with a guava jam base, made with fruit from her brother-in-law’s farm at the University of the Virgin Islands. And a reminder from the pie queen herself: Be happy. Make pie.Recipes* Baked Sage Chicken Meatballs with Parmesan Orzo* Pork and Apple Pie with Cheddar Sage Crust* Homemade Chicken Pot Pie* Beef and Guinness Pie* Steak and Ale Pies* Chicken Pot Pies with Cheddar-Scallion Biscuits* Chicken Pot Pie with Herbed Mashed-Potato Crust* Chicken Pot Pie* New England Skillet Chicken Pie* Curry Chicken Pot Pie* Chicken and Leek Pot Pie* Irish Cream Chess Pie* Pain de Campagne* Dirt BombsBooks and Publications* Art of the Pie by Kate McDermott* Pie Camp by Kate McDermott* Home Cooking by Kate McDermott* Italian Cookies by Domenica Marchetti* Will This Make Me Happy? by Tanya Bush* Sister Pie by Lisa Ludwinski* King Arthur Big Book of Bread by King Arthur Baking CompanyEquipment* Pie DollyWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Kate McDermott* Youtube | Facebook | Substack This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com
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    45 min
  • № 88: We're Back and Live as Hell!

    № 88: We're Back and Live as Hell!
    Mar 5 2026
    WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 01:28 — Why the Podcast stopped (The “Icky” Business of Sales): A candid look at the costs of production and why going “unscripted” on Substack is the new frontier.* 05:15 — The “Day-to-Day Grind”: Amy reveals how even a professional food editor loses the spark for cooking dinner (and the “Hello Fresh” solution).* 09:20 — The “Juno The Bakery” Mystery: Why are some of the world’s best bakery books so badly written? Amy and David vent about confusing recipes.* 11:45 — The 2-Ingredient Flatbread Debate: David’s “outrage and indignation” over viral TikTok food trends versus real culinary craft.* 13:21 — The Homemade SpaghettiO’s Reveal: David explains Anellini pasta and how he turned a canned childhood memory into a gourmet flat-lay.* 18:53 — Behind the Lens: David shares his specific lighting secrets (Godox AD 600) and how he makes “brown food” like chocolate mousse look like art, not 💩.* 26:38 — Caramelized Onions: The OG Method: David’s take-down of “new” TikTok hacks for onions. Spoiler: Water is the secret, and we’ve been doing it for decades.* 29:04 — Whatever Happened to Clementines? Amy’s moment of outrage over the “Mandarin-ization” of the produce aisle. (Thanks, Lyla Kraft)* 39:38 — Reading with the Boston Pops: Amy shares the nerve-wracking story of reading The Night Before Christmas at Symphony Hall.* 42:24 — A Tour of Portugalia Marketplace: A deep dive into the “Eataly of Portuguese Food” in Fall River—from the Salt Cod room to the best sardines.* 49:20 — Creative Escapism: Why Amy started watercolor painting and the “flow state” benefits of the right side of the brainRecipes* Garlic Butter Steak Bites* Chocolate Mousse (not the Portuguese version, that’s coming)Related Recipes* Vegetarian Lasagne* Easy Bechamel Sauce* Swedish Cardamom Buns* Seared Skirt Steak with Brazilian Salsa* Clam Shack-Style Fried ClamsCookbook Mentions* The Flavor Bible by Andrew Dornenburg and Karen Page* The Talisman of Happiness by Ada Boni* Who Put the Beef into Wellington? by James Winter (Rob Machado mentioned buying it)* Juno The Bakery by Emil Glaser and Nina Schmiegelow* Forever Paris by Marin Montagut* The Apple Lover’s Cookbook by The Ames herself!* The New Portuguese Table by moi* Notes on a Banana by meWeekend with Yankee* The new season of Weekend with Yankee premieres in April. (Check your local PBS listings.)Gear* Godox AD600Pro Witstro All-in-One Outdoor FlashWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com
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    58 min
  • № 87: On My Own (For Tonight)

    № 87: On My Own (For Tonight)
    Feb 27 2026
    WATCH THE EPISODE HEREOn February 26, I hopped on a Substack live, started talking, and didn’t stop for an hour. Here are the links to the recipes, equipment, cookbooks, and people I mentioned. Hope to see you next time.IN THIS EPISODEHighlights & “Must-Listen” Moments00:00 — Welcome & agenda: We are trying out a new desktop live format. I share the agenda for the evening, including St. Patrick’s Day prep, a skillet showdown, and an exclusive 2026 cookbook sneak peek!03:08 — St. Patrick’s Day prep: I give a rundown of my foolproof homemade corned beef method. You can find the cure and cook kit at World Spice. The secrets to success are rinsing the meat well, cooking it low and slow, and always slicing against the grain.06:06 — Beyond corned beef: We explore other Irish classics from the site. The chocolate Guinness cake is incredibly moist with a cream cheese brown butter frosting. We also talk Irish latkes, beef and Guinness pie, and homemade Irish cream.10:01 — The great skillet debate: I explain why I made the switch from my Le Creuset nonstick to the Misen carbon steel pan. The Misen gets more nonstick over time, lets you use metal utensils, and avoids the forever chemicals found in traditional nonstick pans.14:24 — Book 1: Cookies by Vaughn Vreeland: We dive into a brilliant new cookbook featuring the greatest hits of NYT cookies. It even kicks off with my adapted 36-hour Jacques Torres chocolate chip cookie recipe!18:52 — Book 2: Who Put the Beef into Wellington? by James Winter: We check out a fantastic, photo-free deep dive into the food history behind classic dishes like Chicken Kiev and Waldorf Salad. It makes the absolute perfect hostess gift.22:31 — Book 3: Loaf Tin Bakes by Flavie Millet-Jeanon: I confess my love for baking and share this gorgeous book dedicated entirely to loaf cakes. It features genius techniques like hidden tubes of filling, which inspired me to buy a square Pullman pan for an upcoming triple lemon loaf cake.28:51 — Book 4: Centerpiece by Helen Graham: Even though I am notoriously vegetable-averse, this stunning, vegetable-forward book blew me away. Endorsed by Ottolenghi, it features incredible Middle Eastern and North African flavors.32:53 — Book 5: The Book of Pizza by King Arthur Baking Company: This is my absolute favorite of the bunch. It covers every pizza style imaginable, from New Haven clam to Detroit, with incredible photography and helpful QR codes.44:12 — Shoutout to Olga’s Basque cheesecake: I give a quick recommendation for a fantastic e-zine by our friend Olga all about Basque cheesecake. It’s phenomenally easy to bake without a water bath.45:45 — Lisbon recommendations: Answering a viewer’s question about Lisbon, I share my love for Pasteis de Belém and the incredible Time Out Lisbon market, specifically Pap’Açorda.51:59 — Portuguese food history: I drop a fun fact about how the Portuguese deep-fried green bean dish, peixinhos da horta, introduced the tempura technique to Japan!St. Patrick’s Day & My Corned Beef Cure + Cook KitRecipesSlow Cooker Irish Beef StewHomemade PastramiCorned Beef HashTwice-Baked Potatoes with Corned BeefBeef and Guinness PieCowboy Steaks with Guinness SaucePan Boxty ~ Irish Potato PancakesIrish Soda BreadGuinness Ice Cream FloatChocolate Guinness CakeMy Corned Beef Cure + Cook KitThe Gear: Le Creuset vs. Misen NonstickMisen Nonstick SkilletThe 2026 Cookbook Sneak PeekCookies by Vaughn VreelandPublished October 2025Book of Pizza by King Arthur Baking Company:Coming in April 2026.Centerpiece by Helen GrahamComing in April 2026Loaf Tin Bakes by Flavie Millet-JoannonComing April 2026Who Put the Beef into Wellington? by James WinterComing in May 2026Substackers MentionedHistorian in the Kitchen (review of Vaughn Vreeland’s “Cookies”)Olga Koutseridi (who has the e-zine about Basque cheesecake) This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com
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    56 min
  • Thanksgiving SOS/911/HELP!

    Thanksgiving SOS/911/HELP!
    Nov 3 2025

    Amy and David are back for the holidays. In today's show, we tackle the biggest Turkey Day disasters and how to fix them. Also, David offers up his foolproof five-day cooking schedule so that all you have to do on Thanksgiving is roast the bird and reheat the sides. Oh, and watch the Macy's Thanksgiving Day Parade.

    Recipes mentioned in this episode:

    Dry Cured Turkey with Sage and Apples

    Dry Cured Turkey with Juniper and Rosemary

    Dry Brined Turkey

    Roasted Garlic Mashed Potatoes

    Sweet Potato Soufflé with Pecan Crunch Topping

    Crispy Caramelized Sweet Potatoes

    Spicy Roasted Brussels Sprouts

    Brussels Sprouts with Dates, Walnuts, and Lemon

    Chai Spiced Cranberry Sauce

    Earl Grey Cranberry Sauce

    Pumpkin Chiffon Pie

    Pumpkin Cake with Maple Cream Cheese Frosting

    Pumpkin Pecan Pie

    --

    Follow us on social:

    Instagram: @amytraverso @davidleite

    Twitter: @amytraverso @davidleite

    Facebook: @amytraverso @davidleite



    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com
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    39 min