Results tagged baking from David Lebovitz

Almond Cake

If someone had to ask me – what would be my “desert island” cake, I wouldn’t hesitate for a minute. It’s this simple beauty. Although chocolate figures largely into the equation for many of my favorite desserts, as much as I love Chocolate Orbit Cake, I’d have to pick this Almond Cake as the one that I would choose to sustain me through thick and thin. We made almond…

Continue reading...

Am so happy to release of my newest book, Ready for Dessert—a hefty volume of my all-time favorite recipes! You’ll find everything I love in this book, from the Chocolate Chip Cookies that won over les Parisiens to a French inspired Apple-Frangipan Galette. I figured out the secret to truly chewy Peanut Butter Cookies, and frosted Black and Whites finally get their due. I riff…

Continue reading...

We’re in the final week, the home stretch, of Menu for Hope 6 and I’m thrilled that so many of you have generously bid on items for this important charitable event. (Update: The deadline for bidding has been extended to December 31, 2009!) It’s amazing that when so many people contribute even just a small amount, just $10 a person, collectively we can make a…

Continue reading...

French Sugar

Bakers who tackle French recipes get stumped by the sugars, which don’t necessarily correspond to the sugars available elsewhere. All supermarkets in France carry white granulated sugar and there’s often unrefined sugars, such as cassonade, which grocers stock and are widely-available. In America and elsewhere, bakers often have to do a bit of hunting around to find the corresponding sugar. French brown sugars are quite…

Continue reading...

One of the least expensive, and most effective, things you can do to improve the taste of your cakes, quick breads, cookies, and muffins is to switch to aluminum-free baking powder. Baking powder is a leavening agent, and it’s usually called for in recipes where there are alkaline (as opposed to acidic) ingredients. In actuality, baking soda (sodium bicarbonate) is one of the ingredients in…

Continue reading...

The French like chocolate as much, or even more, than the rest of us. That includes Clotilde Dusoulier, who writes the blog Chocolate & Zucchini. If you’re a reader, you’re privy to her charming stories about her life in Paris accompanied recipes. And you’ve also likely heard of her book: Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen. Turning the pages and reading about her life…

Continue reading...

With all due respects, the first time I met Sherry Yard, I was squirming in my seat. I was sitting in the originally Spago, in West Hollywood, overlooking the city of Los Angeles. The room was filled with celebrities, but I remember getting special treatment. I arrived in my best; a well-tailored Italian wool suit that I hoped made me fit in a little better…

Continue reading...

Several of you had asked about how to avoid cookies from spreading out during baking, which can be rather vexing…especially when you’ve gone through all that trouble of getting the counter all covered with flour, then rolling ’em out, and cutting them into all those nifty shapes. So here are some tips…

Continue reading...

Here are some helpful tips to prevent cookies from spreading: Don’t Overbeat the Batter Far too many recipes advise bakers to simply “Cream butter and sugar until smooth”. So many people just turn on the mixer and go check their e-mail. When you beat butter and sugar, those little crystals of sugar create air pockets between the butterfat. The more you beat, the more air…

Continue reading...