Results tagged recipe from David Lebovitz

For the longest time, we didn’t get kale in Paris. As the crinkly greens with the tough stems zoomed in popularity in the U.S., those of us used to, and craving, the rugged flavor of these branchés (plugged-in, or trendy) bunches, were out of luck. I remember chancing across some curly kale in a natural foods store over in the 5th arrondissement, and sweeping the whole…

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I often get asked when I put pictures of things that I’m baking on social media, “Where can I find that recipe?” or less-delicately, “Recipe…puleeeze!!!” The appetite for recipes is voracious and thankfully, I’ve got hundreds of them here on the blog, as well as in the books I’ve written. I’ve never counted, but I’d venture to say I’ve got nearly a thousand recipes out…

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Beer Tart

I was invited to a lovely lunch at the 3-star restaurant Alléno Paris (Pavillion Ledoyen), hosted by Mauviel, a French company that makes copper cookware in Normandy, that one day, I’m hoping to visit. Although mispronouncing the name when I was introduced to the owner probably didn’t help my chances! Nevertheless, I did my best in the charm department. (Foreigners are often given a pass…

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This season saw a particularly excellent crop of cookbooks come to the forefront. But one that stood out for me was The London Cookbook by Aleksandra Crapanzano. When my copy came in the mail, I opened up the stately, deep blue cover, which revealed enticing pages of spectacularly simple, fresh food, the kinds I like, that are being cooked in London today. Spiced Carrots with Freekeh and Labneh,…

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In the winter, we often turn to the tropics to get our fruit fixes. Bananas are the most popular fruit in America, and they’re quite popular elsewhere, too. I’m happy with oranges, grapefruits, and chocolate (yup, cocoa beans are fruit – great news for fruit-lovers!) but sometimes it’s nice to throw something else in the mix, and I’ll grab a pineapple, some kiwifruits, a few…

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I recently came across this spot-on video by chef Jacques Pépin, which hit the nail squarely on the head regarding cooking and following recipes. I was particularly impressed by how he was able to explain what can go wrong when you do so. Most people who write recipes for a living spend a lot of time writing them as clearly and accurately as possible. Still, even the best recipe isn’t…

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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-Dipped Chocolate Macaroons in it, you’ll find the much-loved recipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently…

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Sbrisolona

Like the recent recipe for Caramelized Almond Cake, I’ve been anxious to make Sbirolona, a crunchy Italian torta that sort of defies description. I don’t know any other dessert or pastry like it. The first time I had it, it was already broken into pieces, piled in a covered glass jar at a bakery. I didn’t know what to make of the craggy pieces I was nibbling…

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A few years ago, a favorite bakery in Paris near where I lived was offering brownies. The baker gave me one to taste and although I was happy they were expanding their repertoire outside of their borders (actually, many French pastries are influenced from other cultures), the plain, somewhat dry brownies weren’t doing it for me. They didn’t understand that a brownie is best when…

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