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Entries tagged with 'David Lebovitz'

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'

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'

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

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

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

David Lebovitz's Polenta Cake with Olive Oil and Rosemary

Serious Eats Caroline Russock 9 comments

Ever since my first batch of olive oil gelato was churned in my ice cream maker I've had olive oil-based desserts on the brain. This Polenta Cake with Olive Oil and Rosemary from Ready for Dessert by David Lebovitz was next on my list. More

David Lebovitz's Chocolate Chip Cookies

Serious Eats Caroline Russock 42 comments

Even before I received a copy of Ready for Dessert I'd heard a lot about David Lebovitz's chocolate chip cookie recipe and was really looking forward to testing it to see how they measured up—and I was not disappointed. Sorry, Thomas Keller, but I think these may even have yours beat. More

David Lebovitz's Super-Lemony Soufflés

Serious Eats Caroline Russock 4 comments

Truth be told, I was a little nervous about this whole soufflé endeavor (visions of fallen soufflés haunted me). But as it turned out, these little lemony concoctions were a breeze, not more involved than making a stovetop custard and folding in whipped egg whites. And once they came out of the oven, perfectly puffy and lightly browned on top, I realized they might just be the ideal summer dessert. More

Cook the Book: David Lebovitz's Orbit Cake

Serious Eats Michele Humes 3 comments

John Scharffenberger loves this cake and includes it in The Essence of Chocolate because it places the flavor of good chocolate front and center. With only four ingredients, the recipe really is idiot-proof, and the resulting cake is almost like a ganache pudding, just solid enough to slice. More

Cook the Book: Black Bottom Cupcakes

Serious Eats The Serious Eats Team Closed

This week, in honor of Valentine's Day, we've put together a list of our favorite books on chocolate, with one Cook the Book recipe a day adapted from each volume. Today's addition to our "Chocolate Lover's Library" is one that... More

Cook the Book: Fresh Mint Ice Cream

Serious Eats Robyn Lee Post a comment

I once took my friend to an ice cream shop that made mint ice cream from real mint, as opposed to the artificial stuff you find it most places. After taking one bite she alleged that it didn't taste... More

Cook the Book: Olive Oil Ice Cream

Serious Eats Robyn Lee 5 comments

You put olive oil on your bread. You put olive oil in your salad. Now it's time to put olive oil in your ice cream. Trust David Lebovitz; those fatty olive squeezings go surprisingly well with the frozen custard... More

Cook the Book: Gianduja Gelato

Serious Eats Robyn Lee Post a comment

Gianduja is a delicious Italian confection made of ground hazelnuts and milk chocolate. It tastes great in the form of smooth bite-sized chocolates, but possibly even better in the form of gelato. Try this recipe from David Lebovitz's The... More

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