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Chicken Lady Chicken From 'My Paris Kitchen'

Cook the Book Kate Williams Post a comment

On the page before David Lebovitz begins his recipe for "Chicken Lady Chicken" in his new book, My Paris Kitchen, he tells the story of how he fell for one particular woman's rotisserie chicken. More

Chicken Lady Chicken From 'My Paris Kitchen'

Serious Eats Kate Williams 8 comments

On the page before David Lebovitz begins his recipe for "Chicken Lady Chicken" in his new book, My Paris Kitchen, he tells the story of how he fell for one particular woman's rotisserie chicken. More

Green Beans With Snail Butter From 'My Paris Kitchen'

Cook the Book Kate Williams 7 comments

Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans. More

Green Beans With Snail Butter From 'My Paris Kitchen'

Serious Eats Kate Williams 4 comments

Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans. More

Leeks With Mustard-Bacon Vinaigrette From 'My Paris Kitchen'

Cook the Book Kate Williams 8 comments

David Lebovitz's leeks vinaigrette in his new cookbook, My Paris Kitchen, is a perfect example of his ability to subtly add a bit of excitement to French food. More

Leeks With Mustard-Bacon Vinaigrette From 'My Paris Kitchen'

Serious Eats Kate Williams 5 comments

David Lebovitz's leeks vinaigrette in his new cookbook, My Paris Kitchen, is a perfect example of his ability to subtly add a bit of excitement to French food. More

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Cook the Book Kate Williams Closed

Not since receiving 2012's Jerusalem have I felt as compelled to thoroughly read a cookbook, cover to cover. My Paris Kitchen, as the subtitle (Recipes and Stories) indicates, is a collection of more than just culinary instruction. More

David Lebovitz's Guide to Paris Sweets

Sweets Carrie Vasios Mullins 3 comments

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

David Lebovitz's Tartufi

Sweets The Serious Eats Team Post a comment

Okay, we wanted David to share this recipe less because of the ice cream, and more because of the chocolate coating. Chocolate sauce is a great thing, but isn't a thin, crackly chocolate shell a hundred times better? More

David Lebovitz's Raspberry-Rosé Sorbet

Sweets The Serious Eats Team Post a comment

We can't imagine a better summer cooler than this sweet-tart raspberry rosé sorbet. The alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer. More

David Lebovitz's Butterscotch-Pecan Ice Cream

Sweets The Serious Eats Team 2 comments

It takes careful attention to prepare the butterscotch mixture for this ice cream, but it's worth it for the deep, rich flavors of caramelized sugar. Pecans are a buttery, crunchy complement. More

David Lebovitz's Tangy Lemon Frozen Yogurt

Sweets The Serious Eats Team 3 comments

We love the tart, fresh flavors of good frozen yogurt, so we had to share David Lebovitz's recipe for lemon frozen yogurt. Lemon juice and zest lend flavor, but it's the magic ingredient—citric acid crystals—that really push this into pucker-tart territory. More

David Lebovitz's Fresh Fig Ice Cream

Sweets The Serious Eats Team 1 comment

It's hard to think of a way to improve upon the sweet, nectarlike flavor of fresh figs—except, perhaps, to churn them into ice cream. These dark, soft fruits, the riper the better, are cooked down with lemon zest and juice (and a bit of sugar) before they're blended with cream and chilled. More

Introducing David Lebovitz Week

Sweets Carey Jones 14 comments

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

A Twist on David Lebovitz's Chocolate Bread

Sweets Liz Gutman 8 comments

I'm a huge fan of David Lebovitz's fantastic recipes and entertaining writing, and have always been intrigued by his chocolate bread. What in the world would it taste like? Chocolate mixed into the bread itself? But how bready would it be? Yeasty at all? What about the sweetness level? More

Chocolate Bread

Serious Eats Liz Gutman 1 comment

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

Serious Eats Andrea Lynn 2 comments

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

Sweets Liz Gutman 19 comments

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

Serious Eats Caroline Russock 3 comments

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

Sweets Liz Gutman 6 comments

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

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