Results tagged Brooklyn from David Lebovitz

I was trying to explain to my French other-half what an incubator was. In America, we don’t use the term just for babies, but we use it to describe groups that exist in places like San Francisco, where new ideas are born from creative minds which are often the result of thinking “outside the box.” There are the tech giants, like Apple, Facebook, and Google, that started that…

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Coffee Cake

A few years back, all of us elderly ladies and gents who were blogging for a while were suddenly surprised (and delighted) at a group of young ‘uns, in their teenage years, who up and started food blogs. And let me tell you, it’s really nice to see young people doing something worthwhile with their time — like cooking and baking, for example. My introduction…

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Ovenly

Sometimes when I’m doing events, such as meet-ups and booksignings, people will kindly bring treats for me to eat. It’s always nice when people think of me, and my sweet tooth, when I’m on the road. However there’s nothing worse than trying to carry on a back-and-forth with someone who is chewing on food when you’re not doing the same. It just doesn’t work. My least favorite moment when…

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Mile End Deli

One of the few English words that my French other-half has mastered is “pastrami.” Which in his defense, is just fine because most Americans that speak little, if any French, can easily say baguette, croissant, tarte au citron, and macaron before they head to France. Seems like both cultures knows where their priorities lie! So when I hear “Daveed, je veux du pastrami,” I look…

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Hey — it’s December, and the holidays are once again upon us. While I used to reflect on all the cookbooks that crossed my desk, and kitchen counter, over the past year, I’ve lost track of what I’ve made from which book, and when. (One year I got wise, and started the list on January 1st, and continued adding to it as I went. And…

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This Friday, October 10th, I’ll be at The Brooklyn Kitchen for a book party! For this free event, on hand will be samples to tasting from My Paris Kitchen, and there will be copies of Ready for Dessert, a collection of my all-time favorite dessert recipes, and My Paris Kitchen, a collection of stories and recipes from my French kitchen, that I’m happy to sign…

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Just got back from a covert trip to New York. It was so top-secret that even I didn’t know about it. The trip happened in a flash and I barely got to see anyone. It was work, work, work. But a guy has to eat, right? And I think it says somewhere in the constitution of the United States that we all have the right…

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Well, this is quite a baking book. Starting off with the first thirty-one pages, which contain some of the most profanity laced – and best – advice I’ve read about baking. (Hmm, maybe I’ve been doing it all wrong.) But I couldn’t put Robicelli’s: A Love Story with Cupcakes down as I read through the fore matter, which the authors admonish that you’d better read…

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A wave of Americanism has been sweeping through Paris over the past few years, from le street food (which, finally, is actually being served on the street) to a desire to remake Paris in the image of New York. Or more to the point, Brooklyn. I don’t quite know where this came from, but I do wish it would stop. Granted, in the US, we…

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