'David Lebovitz' on Serious Eats

David Lebovitz's Guide to Paris Sweets

Since 2004, David Lebovitz has used his blog to chronicle the ups, downs, and culinary delights of living in Paris. And we couldn't help but notice that, as a former pastry chef, David tends to focus on all things sweet. In fact he's become the go-to man for Paris pastry, which is a blessing in a city that overflows with sweets. Yes, somehow between blogging, writing cookbooks, and a personal memoir, he found time to sample over 300 pastries in the City of Light. Here are 9 of his top picks. More

Introducing David Lebovitz Week

To pastry nerds or baking cookbook collectors or Internet recipe-hounds, David Lebovitz needs no introduction. He's an incontestable authority on all things sweet, a renowned pastry chef and author who's written definitive books on chocolate, ice cream, and more. But if you've never tried one of Lebovitz's recipes, this is the week to do so; he's agreed to share a different ice cream recipe with us every day this week (perfect July kitchen projects!). More

Chocolate Bread

This is my twist on a David Lebovitz's recipe. The resulting crumb is somewhat denser and crumblier than ordinary bread, but the taste is really fantastic, and goes well with a hot cup of tea or a cold glass of... More

Marinated Feta Cheese with Jalapeños

I was recently introduced to the wonder that is marinated feta cheese in olive oil, which mellows out the sharpness of this cheese. Following the fabulous David Lebovitz's instructions for making this own my own, a commenter on his blog wondered about adding jalapeño. That's all the nudging I needed. Adding two jalapeños gives a sultry heat to the finish of the feta. More

What to Do with Cocoa Nibs

They're showing up in more places than ever: baked in fancy restaurant desserts, folded into ice cream, and even lining the shelves of grocery stores. But their exact origin and nature is still something of a mystery to many people. I'm talking about cocoa nibs. What are they? Bits of fermented, dried, roasted and crushed cacao bean. They're extremely good for you, and have an intense chocolatey taste, but aren't sweet at all. More

David Lebovitz's Lime-Marshmallow Pie

Lemon meringue pie was one of my favorite childhood desserts, and seeing all of those gloriously tall, peaked pies in diner display cases inspired me to try out this Lime-Marshmallow Pie from Ready for Dessert by David Lebovitz. Judging by the photo that accompanied the recipe in the book, this pie looked like a challenge. Was there any way I could replicate the lovely swirls and peaks in my home kitchen? More

5 Great Books About Chocolate

Chocolate is a complex thing—its history, properties, lore, chemistry and uses fill volumes and volumes of books. I'm always looking to expand my knowledge, and thought I'd share some of my favorite chocolate-related tomes this week. Since my space here is limited, this is by no means a comprehensive or scientifically compiled list. Please jump in and add your favorites! I'm always looking for new reading material. More

More Posts