Results tagged cake from David Lebovitz

There are two things hard about living in France. The first is ….well, let’s not get into that today. The second is getting recipes from French women. It’s not because they closely guard their secrets, but it’s because they frequently use recipes as guidelines rather than making them by rote. So if you ask a question, the response is often—”Because that’s always the way I…

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It’s been a tough week. A while back I got it into my head to do some major upgrades on the site, which also involved moving the site to a new platform, which subsequently prompted (or I should say, “required”) a move to a dedicated place to park the site, rather than sharing a machine in a nameless office park, with a bunch of other…

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A few years ago, I was extremely fortunate to meet Gina DePalma, the pastry chef at Babbo in New York City, thanks to the matchmaking efforts of Karen Page and Andrew Dornenburg. Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. And after we had dessert and coffee together, we ambled the streets of New…

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Laura Adrian is half of the team behind Verjus, a wine bar in Paris that she runs with her partner Braden. With a little help from an adorable Boston Terrier that pops his head into the action every once in a while. Laura worked for one of my favorite bean-to-bar chocolate makers in America, Theo chocolate in Seattle, before moving to Paris. Due to word-of-mouth,…

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I’m happy to be taking care of two things with this recipe. One is that about a week ago, I was late to the market, arriving near the end, when everyone was packing up to leave. Scanning quickly to see what I could procure in a short amount of time, I passed by a stand where one fellow lorded over an enormous pile of organic…

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I’ve been making these Fruitcake Bars more and more as the holidays approach. Not only are they incredibly simple to put together, unlike other fruitcakes, these really do taste great. They can be made up to a week in advance, which will undoubtedly help alleviate holiday stress. It’s from my archives but thought it worth sharing again since folks enjoyed them so much at a…

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It’s tough call, but I’d have to say that Flo Braker is my favorite baker in the world. Having known her for a few decades, I can’t think of another baker that I like more. And I won’t apologize to any other bakers out there, because I think they’d pretty much agree with me. When I was writing my first book, I remember leafing through…

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Le Dimanche

When I moved to France from San Francisco, I worried about what every San Franciscan worries about— “What am I going to do without burritos?” For those who aren’t familiar with San Francisco-style burritos, these bullet-shaped tummy-torpedoes are rice, beans, salsa, and meat all rolled up in a giant flour tortilla and eaten steaming hot. I don’t want to antagonize the burrito folks, but being…

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Or I guess I should say—what in the sea? I recently came across this cake pan online, a unique piece of baking equipment that effectively combines my most favorite thing in the world (cake) with my least favorite thing: heinous beasts from the deep with tentacles. Look. I can understand making a cake that looks like a castle, a clown, or a toy car. Barbie…

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