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Blogwatch: Zabaglione Ice Cream
Keiko Oikawa of Nordljus is churning up zabaglione ice cream with a fresh berry swirl. With inspiration from David Lebovitz and Tessa Kiros, Keiko turns this classic Italian dessert into something cool, creamy, simple, and just a tad boozy. Zabaglione ice cream sounds like a perfect way to welcome the true start of summer....Favorite Places to Eat, Drink, and Shop in Paris
Visit Arnaud Delmontel for a baguette. In a recent post on his blog, David Lebovitz turns to Paris-loving authors and bloggers for their picks for favorite places to eat, drink, and shop in the city. Find out where to go for ice cream, oil, wine, coffee, french fries, and more from trustworthy sources including cookbook author and teacher Patricia Wells, wine expert Tyler Colman, cookbook author Dorie Greenspan, and blogger-turned-writer Clotilde Dusoulier. Related Dorie Greenspan's List of 25 Romantic Things to Do in Paris Paris Chocolate Bike Tour Could Have Used a David Lebovitz-Inspired Detour David Lebovitz's Guide to Ice Cream in Paris...Ketchup Macarons, a Savory French/American Snack
Photograph by David Lebovitz If you think these macarons are raspberry flavored, don't bite into them just yet; they're filled with ketchup and cornichon-flavored filling. Pastry chef David Lebovitz makes Pierre Hermé's ketchup macarons with pretty good results. "The taste wasn't bad and I could imagine these as a savory-sweet hors d'œuvre, rather than for dessert—which I think is what they're intended for," says Lebovitz. He shares the recipe in his post, but you can find this recipe and more in Hermé's French book, Macaron. Related The Best Pastry Class Ever, Taught by Pierre Hermé Mitzy's Macarons From New Jersey: The Best Macarons Outside of Paris Macaron Week Round-Up...A Visit to One of the Oldest Candy Shops in Paris
David Lebovitz takes a trip to Fouquet: What intrigued me most were watching the confectioners at work. I love candymaking and have a lot of respect for these folks who are keeping alive an art that's not widely practiced anymore. I mean, there's not many people making hand-crafted candy anymore. It's hard work, exacting, and the slightest change in weather or humidity can ruin hours of exacting work. Lebovitz's post is a beautiful photo essay on the process and definitely worth clicking through....Going Beyond Vanilla: À la Mode Alternatives
Vanilla ice cream with pie is a classic combination, but why not try something different? My three favorite words in the language of desserts are à la mode. In fact, I love ice cream so much that I frequently wish I could invert the formula, as in, "I'll have three giant scoops with a sliver of pie on top." But when it comes to the dizzying array of cakes, crumbles, and crostatas made from all sorts of ingredients—chocolate, coffee, fruit, nuts—why do we so often limit ourselves to crowning our sweets with dollops of plain old vanilla? Don't get me wrong—I have nothing against vanilla ice cream. I just don't understand why it is the end all be all flavor...Easiest Ice Cream Recipe Ever
David Lebovitz discovered the easiest chocolate and banana ice cream recipe ever by accident while developing recipes for a liquor company. You don't even need an ice cream machine; the alcohol keeps the ice cream from freezing too hard. Don't miss his banana peeling instructions that come after the recipe....Chocolate FAQ from David Lebovitz
What's the difference between bittersweet and semisweet chocolate? Why did your ganache or chocolate mixture break? Chocolate and dessert master David Lebovitz answers these questions and more in his chocolate FAQ....Cook the Book: Leche Merengada
Leche merengada, or meringued milk, is a frozen cinnamon and lemon flavored meringue from Spain. It can also serve as a beverage if you prefer not to freeze it. As as I'm not going to Spain anytime soon, I'll definitely try David Lebovitz's simple recipe from The Perfect Scoop. Remember, you can enter to win a copy of this book here....Cook the Book: Lemon Sherbet
For some reason, sherbet was something I only sparingly ate as a kid, usually in the flavor "rainbow" (a random mixture of artificial flavors that somewhat resembles real fruit, but not too closely or else kids wouldn't like it) and colored with fluorescent pink, green, and orange. I'm going to attempt to make David Lebovitz's simple Lemon Sherbet recipe from The Perfect Scoop to see if the homemade stuff tastes anything like the frosty treat of my childhood. I hope David's tastes a lot better. Speaking of sherbet, who here says sherbert instead of sherbet? I grew up with the added "r", which I only realized now is the loser of the GoogleBattle against sherbet. Eliminating the final "r"...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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