Results tagged Ready for Dessert from David Lebovitz

This dessert is the result of a happy accident. I’d been developing some recipes and after a couple furious days of recipe testing, I had a zillion containers of various odds and ends lying around. I mixed and matched things together, blended them all up, and stuck the mixture in the freezer. A bit later, I tentatively dug in my spoon in and tasted the most delicious batch…

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‘Tis the beginning of the season for holiday baking. Years ago I gave the much-maligned fruitcake a makeover, dressing it up with plumped-up sour cherries, an overload of chocolate, and a boozy bath of liquor added at the end. You may remember my fruitcake disaster, so I’m not about to give anyone advice on preservation techniques. And you’ll notice my cake dipped a bit in…

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This time of year brings Seville oranges to the markets in Paris. For the past few years, I kept complaining they were hard to find since it’s perhaps my favorite of all jams and jellies to make and eat. But lately, they’ve been everywhere. (See? It pays to complain. Either that, or a whole lot of French produce suppliers read my blog.) And I found…

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The word ‘consulting’ always sounds like a dream job when you’re working in a restaurant kitchen, slaving over a hot stove as a line or prep cook. As a consultant, it sounds like you sweep into a kitchen whenever you feel like it, and bake something up with the staff. But it’s rather challenging work. Restaurants call in consultants when the kitchen is in dire…

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Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut and Chocolate Macaroons you’ll find my much-loved recipe for Fresh Ginger Cake which makes a fantastic summertime dessert served simply with sliced, juicy-sweet peaches or flavorful strawberries and raspberries. I made a batch of macaroons for a Thai banquet last night here in…

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