Results tagged cookies from David Lebovitz

Ovenly

Ovenly Bakery Brooklyn New York City-7

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 I’m dining out is when I just put a forkful of food in my mouth and the waiter comes by at the exact moment when I’ve slid the food into my mouth to ask me what I thought of the meal.

Additionally, no one looks good when they’re shoveling food in their mouth, even Bradley Cooper and Angelina Jolie. (Which I’m just guessing, since I haven’t had the chance to dine with either of them — yet.) So when I’m at a public event, I politely set whatever it is aside, continue chatting with people, and revisit it when I have a moment to myself. Wine, however, I’m pretty good at balancing during a conversation.

Ovenly Bakery Brooklyn New York City-3

However my save-it-for-later technique was tested the last time I was in Brooklyn when doing a signing at The Brooklyn Kitchen. Someone came up to me and handed me a big cardboard bakery box full of individually wrapped treats. Almost immediately I tore off the seal and lifted the lid, happy to see almost a dozen different cookies, bars, and brownies, neatly arranged inside.

Ovenly Bakery Brooklyn New York City-9

In spite of guests holding camera phones at the ready, and people lined up to chat, I couldn’t help myself and dove right in, dialing in on the darkest package of the bunch – ripping off the wrapper and tearing off a corner of the salty dark brownie, not worrying about black crumbs on my teeth. (Apologies if you were there and I kept you waiting, but I’m kind of powerless against chocolate.) And in spite of any worries of photos going viral of me shoving food in my craw that resembled an eating contest at a county fair, I was happy to take a break to savor an excellent brownie. Which I think just about anyone can relate to.

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Baci di Dama Cookies

Baci di dama

Neither one of us is quite sure how we connected, but so be it. But somehow I kind of remembered Terresa Murphy from San Francisco. However she’s been living in Paris since the mid-80s, so my memory is either better than I thought, or my mind is playing tricks on me. (Which is a whole nother road that I’d prefer not walk down right now.)

Baci di dama

Terresa leads market tours and teaches cooking classes in Paris which focus on vegetarian cuisine and sourcing fresh, local, organic ingredients, and reaches out to people via her website, La Cucina di Terresa. She takes folks to the markets and highlights the farmers and stands at the market, manned by the producteurs themselves and offers tastings of French natural wines. In fact, I often run into her at the market because we have similar taste in produce and we’re both always on the lookout for things like stewing greens and other unusual vegetables that are not so easily found.

Some time back I had her Baci di Dama cookies, which I’ve been dying to get the recipe for because they’re so good. And I’ve wanted to share them with you, because – as they say, sharing is caring.

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Cornmeal Biscotti

cornmeal biscotti

The other day I was looking for a cookie to make to pair alongside a compote of summer fruits and a batch of white nectarine sorbet I was churning up for dinner. The requirements for the cookie were it had be simple to put together (because I was super-busy that day), I had to have the ingredients on hand (because I was super-busy that day, and didn’t have time to go to the store), and it had to have cornmeal (for no particular reason, just because I was craving cornmeal.)

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Tahini and Almond Cookies

tahini cookies

It was a treat to spend a tasty afternoon in Tel Aviv with Natalie Levin, of the blog Oogio.net, who is a passionate baker. Upon meeting, one of the first things Natalie did was hand over a bag of homemade treats, which included a sack of these Tahini and Almond Cookies. Although I didn’t dive in right away (to be polite), after we visited the outdoor market, when I got back to my hotel, I opened the bag and found myself in love with the crumbly, buttery texture and the slightly exotic taste of smooth tahini (sesame paste) – which I’d never had in a cookie. There was also a bag of Sahlab Cookies, made from powdered orchid root, which were equally divine, as well as a few other goodies.

These are simple little cookies that would go perfect alongside a fresh fruit salad or a bowl of sorbet, or during tea-time. I asked Natalie if she would share the Tahini and Almond Cookie recipe here on the site, which she was happy to do.

Thanks Natalie! – David


Tahini and Almond Cookies

tahini cookies

There’s something exciting about baking. Combining all kinds of tastes and textures, putting it in the oven, and waiting for that moment when the scent draws you back into the kitchen – is probably why I love it so much. This is my true passion in life, and ever since I began baking professionally, it felt as if I found my destiny.

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Pineapple-Coconut Macaroons

pineapple-coconut macaroons

By now, just about everyone is familiar with Parisian macarons, those little almond meringue sandwiches pressed together with a creamy filling, which are now available far and wide. But if you go to neighborhood bakeries in Paris, you’ll find another kind of “macaroon” – Rochers à la noix de coco, which, because the French are fond of abbreviations, is often shortened to rochers coco.

They’re a similar take on American-style coconut macaroons, which are said to have gotten their moniker when almonds (which are the base for traditional Italian and French macarons) were hard to find at one time, so coconut was substituted in their place.

pineapple-coconut macaroons pineapple-coconut macaroons

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And This Time, I Mean It

granola bars

With just a week left before my move, things have gotten rather frantic around here. I won’t bore you with stories about delays, budget overruns, a bruised eardrum from someone yelling in my ear when I’m standing just a foot away, and so on, but I can now say with confidence that I understand why there are so many pills in the medicine cabinets across France. Chez David has become a mini Vallé des poupées (Valley of the Dolls), with most of my efforts right now concentrating on trying to obtain a minimum of three hours of solid sleep per night. And, of course, making sure blog posts don’t have a single typo in them.

Needless to say, visitors can forget my requests for bringing over corn tortillas or dried cranberries – I need a reload on ExcedrinPM. What I thought would be a relatively straightforward project has become a lesson in how much patience and good humor are left in me. I made the grave error of stepping in freshly poured cement, which has occurred only once during my 53 years on this earth, but someone on the job has not let me forget it and has mentioned it at least seven times since I did it. And it was only yesterday.

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Helmut Newcake, Gluten-Free Bakery in Paris

Canelé

Ever since I heard word it, I’ve been anxious to try Helmut Newcake, what’s been heralded as the first gluten-free bakery in Paris. While a couple of bakeries and natural food shops offer gluten-free bread, they’re invariably made somewhere where other breads are made (risking cross-contamination with wheat flour), or the salesclerks simply stack the gluten-free breads with the regular ones, which is little comfort to those who can’t tolerate eating gluten.

réligeuse

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Macarons by Pierre Hermé – Now in English

Ever since I featured a macaron recipe a few years back, readers inquired have about Macarons by Pierre Hermé, the book where the recipe was adapted from. At the time, the book was only available in French. But when I was in New York recently, browsing through the cookbook collection at Kitchen Arts and Letters, I honed in on the English-version of the book, which has finally been released.

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