Survey says…

Thanks so much to the 6188 people who responded to my survey that I launched at the beginning of August, before taking a summer break. (Which I wrote about in my September newsletter.) I’m back in the saddle, so to speak, and I thought I’d share some of the results with you.

There’s been a huge shift in blogs over the last decade. Most of the people that started them from way-back-when have stopped, and food blogs went from being someone at home interested in cooking, sharing the recipe for what they had for dinner or dessert, to elaborate websites created by techies (not foodies, a word I don’t use but seems apropros here) with recipes and text written specifically in language that can be read by Alexa or Google Nest and formatted for search engines, rather than people.

I’ve always posted recipes that interested me, everything from Plum Kernel Oil Ice Cream and Lamingtons, to Chocolate-Dulce de Leche Brownies and Meatball Sandwiches, which I suddenly had a craving for one day. Interestingly, the day after I posted the Meatball Sandwiches, I ran into an American woman in Paris who said she had exactly the same craving at the same time which was funny to hear. Over the years the blog has gently shifted from personal stories and Paris restaurant and bakery tips, to recipes. To be honest, this was never intended to be a recipe blog; the recipes that appeared were often adjuncts to things that I was interested in talking about.

The blog evolved to being more recipe-laden, and whatever story I want to tell is attached or related to a recipe I present. Lately my interests have leaned towards French spirits after writing a book about them, which I’ve been interspersing with regular recipes since not everyone drinks. (Although with the recent confinement, some cities have reported a 42% increase in drinking.) Drinking French became a best-seller, so I appreciate everyone who picked up a copy and who followed along with me as I made drinks on my Instagram Live Apéro Hours, or made them at home for friends, neighbors, and family, which brought people together during this difficult time.

I recently hit some snags, stumped and intrigued, about what direction the blog should be going in after writing it twenty years. Comments on recent recipes focused on changing the recipe substantially. I put quite a bit of effort developing a recipe and publishing a recipe; it takes me about 3-5 days to create a blog post, with shopping for ingredients, making the recipe, and re-making it again, sometimes two or three times if it needs tinkering with, taking photos, formatting and coding it for the internet, checking metric conversions, writing a story to go along with the recipe, editing and uploading photos, etc. After, I like to hop into the comments to answer questions, as well as those on social media. I wrote a little more about that, down below, after the survey results, but here are some of the responses and results of the survey:

[Note that survey responses and numbers have been condensed and rounded off for clarity.]

-33% of you have been reading the blog for 3-5 years, 30% have been reading it for 6 to 9 years, and 17.5% have been reading the blog for 9 to 20 years.

-73% have left a comment on the blog and 94% have made a recipe from it.

-In terms of popularity, the most popular recipes (in order of popularity) are Fruit Desserts, Cakes, French food, Cookies, Chocolate desserts, Soups, Bars and brownies, Salads, Cocktails, and Ice creams and sorbets. While French food remains the most popular cuisine, many make the Middle Eastern recipes (28%) and 12-15% of respondents have made one or more of the recipes that are Mexican or Asian.

-42% of respondents use cups and tablespoons, 20% use metric measurements, and 40% go with a combination of both. I’ve been wrestling with what to do about writing in two systems of measurements. I’ve been hoping we could all settle on one system of measurement since it’s double the work for us recipe-writers and cookbook authors (and doubles the chance of making a goof), so any suggestions on how to make that happen, I’m all ears!

-78% of you have bought one of my books (thank you!) with the most purchased being My Paris Kitchen (66%), with The Sweet Life in Paris (53%) coming in second and L’Appart (47%) third. My new book Drinking French has only been out for five months, but it’s nice to see that 28% of you have bought it. 38% responded that they have a copy of The Perfect Scoop.

-An interesting question that’s come up over the years is moving the blog to a subscription-based model. I’ve never really been keen to do it for a variety of reasons. One is that I like the “free” nature of the internet and since I don’t have a staff, except for Emily (who just had a second baby and is renovating her apartment, so she’s left me high-and-dry for a while…sniff sniff…) nor do I have to rent an office, my expenses aren’t as steep as a newspaper or magazine.

That said, I have a newsletter and mailing service ($379/month), a server where the blog is stored (which I’m updating and improving this month so the site loads faster for readers), a web developer who handles design and tech issues, and another web service that works on web security and server issues. I’ve done my best to keep ads to a minimum and don’t have pop-ups or auto-play videos, etc., which are quite lucrative but aren’t in line with what I think provides a good reader experience, so I’ve opted out of those. Occasionally one sneaks in, though, which I sometimes can’t see as they are geo-tagged.

16% of respondents said they would pay a subscription fee while 34% said nope, and 51% clocked in with a definite “maybe.” $20/year ($1.60/month) was the most popular price with 63% saying they’d pay that, with 26% saying that $29/year ($2.40/month) would be okay, but only 8% said they would pay $39/year ($3.25/month.)

Some responses as to why or why not:

“I want free things. I can’t pay for subscriptions”

Limited or fixed incomes.

“Too many subscriptions”

“I’d rather spend the money on one of your books!”

“There are a lot of free blogs”

“Your recipes are well-researched and I am happy with the results”

“I would rather it be free and you put advertisements on it”

“You’re worth it”

“Producing content is work and work gets compensated”


“Excellent recipes and good writing”

Those are just a handful of the 4000 people who responded to that question. I, too, wrangle with subscribing to websites. I want people to get paid for their work and am happy to pay for things (I subscribe to two newspapers online) but some outlets have stories and articles that I may only read two or three times a month, and it’s a lot of keep track of and to pay for. I wish there was a way to subscribe to all the food sections of the major newspaper for one fee and they somehow could split it all. Another would be if someone created an online wallet, where if you wanted to read an article, or get a recipe, a specific sum would be taken out of that wallet to pay for it.

-When I asked how many people read my newsletter, 77% said they signed up to get my newsletter with a surprisingly wide swath of the 875 respondents saying that they didn’t know I had one. Fyi: There is a sign-up form in the sidebar and at the end of every blog post

: )

(You can also subscribe here. It comes out once a month on the 1st, it’s free, and you can unsubscribe at any time using the link at the bottom of it.)

-Things have changed as to how people keep up with blogs and get notified of when they are updated. Back in the old days, most of us used RSS feeders to keep tabs on when new blog posts were updated. Now a lot of people depend on social media updates from bloggers to learn when a new post is published. So many of us with blogs, as well as those of us who read blogs, rely on Facebook, Instagram, Pinterest, and Twitter, and spend a fair amount of time letting readers know when a blog post or recipe has been published. That’s been a major shift for those of us with blog.

61% of you have signed up to get recipes and blog posts sent to you by email when they are published. Like the newsletter, a lot of people said they didn’t know there was that option. I used to feel that I didn’t want extra email(s) coming into my Inbox, but that’s shifted and now I love getting updates from my favorite blogs directly without having to worry about the Facebook algorithm deciding whether or not I’ll see a blog post or update. So I subscribe by email to blogs and newsletters, which assures that I hear from who I want to.

(You can sign up to receive blog posts by mail here.)

78% of respondents follow me on Instagram, 39% on Facebook, 10% on Twitter, and 8% on Pinterest. A mere 0.4% hangers-on are following me on Flickr, which I hang on to for nostalgic reasons. Curiously, it’s the only one that charges me to use it.

-Lastly, 3300 responded to my request for any other feedback. To be honest, the next time I am having a bad day, I’ll read those again. Everyone was super positive and very encouraging. With so many things becoming contentious over the last few years, I don’t usually use the word “heartwarming” very often, but it is heartwarming to see a lot of optimism and kindness in the world. So thank you very much!

A few more thoughts…

-One of the very nice commenters said, “I love this casual seeming blog, although I know it takes preparation.” I’m always grateful when people are kind and friendly to each other, and me. Another commenter mentioned typos which they were happy to overlook as they are bound to happen when you write so much and so often. That’s why when you write a book you have an editor, copy editor, and then a proofreader look over the book before it goes to press. Even then, though, things get missed. I tried working with an editor on the blog who has a keen eye, but it added more work (and time) for me, and I decided that it was just too much. I like writing books and the blog for different reasons, so treat them each differently. This is more of an online diary in the spirit of the original web-log, or blog.

I made a comment on Instagram lately, when someone apologized for a typo in her comment (I’m always surprised that people have the time and gumption to copy edit comments…and even hashtags!) I replied, “Typos mean that you have better things to do.” We all make ’em and it’s fine to point them out, nicely of course, but in spite of reading and re-reading some blog posts a gazillion times (I recently saw that I revised one particular post 74 times before publishing it), they still creep in.

-In the last few dessert recipes I posted, a majority of the comments were about reducing the sugar. I don’t use a lot of sugar in my recipes. I am reading a cookbook of recipes from women French chefs from the 1970s and many of the dessert recipes have 2 to 2 1/2 cups sugar, which seems substantial. And I noted in the homemade Infusions chapter in Drinking French that older recipes for crèmes and other fruit infusions often had nearly as much sugar as liquor! I cut all those down a lot, for modern tastes. But sugar was once a luxury in France so it was used extravagantly.

When I develop a recipe, I do so keeping in mind using the minimum amount of sugar (and fat) that I can get away with, to get results that I’m happy with. I don’t love overly sweet things (except Kouign Aman), and I add enough sugar to cakes and cookies to get the right moisture and texture (and sweetness) that I am looking for, and to ice cream and sorbet to keep it from freezing too hard. We’ve all seen and read about what can happen to jam when enough sugar isn’t added to it. I am conscientious about how much sugar I use, and eat. And I do often include if you can reduce the sugar or fat in a headnote before a recipe, where warranted.

I’ve been considering pivoting away from presenting dessert recipes since that seemed to become an overwhelming subject of discussion in the comments. The comments are there to ask questions and to share tips, and I’m especially grateful when readers share vegan, high-altitude, or gluten-free variations they’ve tried or know about (thank you!), since those aren’t my areas of specialty, but I don’t want the amount of sugar in every recipe going forward to be a preoccupation.

But I am a baker and like to make and share desserts. Plus I am one of those “everything in moderation” people. I can’t bear to give up bread, cheese, wine, butter, French fries, and Manhattans completely. So to preserve my enthusiasm and continue offering up dessert recipes from time to time, if you are looking for low-sugar dessert recipes, I heartily recommend two books, The Sweet Spot by Bill Yosses and Baking with Less Sugar by Joanne Chang.

-Lastly, 2020 has been a very tough year in so many ways that I am sure most of us will be happy when it’s over. Yet we still have a few months, so let’s make the best of it. On top of everything that’s happened has been the global pandemic, which I hope in the future, someone will read this post and say “What pandemic was he talking about?” meaning it’s something we’ve forgotten about. At the beginning of the pandemic when many of us went into lockdown, I was gratified to see such extraordinary kindness online (and off) and a lot of the rough edges of the internet melted away. But some of them have come back even stronger.

There were scandals and cancellations, firings and misfirings. I’m probably naive to think that most people are doing their best. (I should probably strike “probably.”) But I like to believe it’s true so I’m keeping it in. So let’s all get through 2020 together in good shape…and in good health!


Survey says...

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  • Becky
    August 31, 2020 6:25pm

    I am so grateful to you for continuing your blog for so many years. It is always good reading, and the recipes are excellent as well! I know you will decide to do what is best for you, and that is always right. I always look forward to your newsletter and your blog posts. I find you to be a reasonable man in an often unreasonable world, David. Reply

    • Lindsey Back
      September 1, 2020 1:17am

      Thank you so much for your blog it’s always a highlight when it lands in my email. You are a beacon during these dark times and I do believe there is more kindness out there than is apparent on social media. I live in Australia, in Brisbane where Lamington’s and Pumpkin scones reign supreme however we Aussies embrace food from many different areas of the world hence my enjoyment of your blog. Thank you again and have faith in the silent caring majority. Cheers Lindsey from Oz. Reply

  • L Col
    August 31, 2020 6:25pm

    I’ve so enjoyed the blog: recipes, experiences, ideas, etc. It is good to know the costs of the blog without advertising which helps to understand the subscription. (JUst not sure I would subscribe as I have too much to read already, but thank you so much for this time when I could access it free!!!) Reply

  • August 31, 2020 6:27pm

    Please just ignore the people who want to adapt for less sugar, gluten-free, etc etc. That is not your job.
    There are literally millions of other recipes on the internet, and many many resources for adapting recipes yourself.
    You can’t please everyone, nor should you. Just make the recipes you want to make! I’m here for YOUR perspective and expertise, not for you to cater to my specific needs.
    I mean, I don’t really drink alcohol and so I either pass by those recipes or read them out of curiosity. I don’t feel the need to ask you for a non-alcoholic version! Reply

    • Marsha
      August 31, 2020 6:38pm

      Well said. Reply

      • Claudia
        September 1, 2020 5:11am

        Agreed! Reply

    • August 31, 2020 6:43pm
      David Lebovitz

      Thanks. I don’t mind people adapting the recipes as some people can’t eat gluten or are vegan (and I appreciate people chiming in with suggestions for making those changes.) Some people have asked me for non-alcoholic drinks, thinking that French Drinks is all about cocktails, but there are café classic drinks in there too and I do have some as the site as well. Reply

      • Barbara
        August 31, 2020 10:40pm

        As someone newly diagnosed w/celiac disease who’s still finding my way, thanks for your open-mindedness on GF adaptations! Your Apéro Hours were a highlight of my quarantine days. I’ve enjoyed your books, recipes, and tips on visiting Paris. Reply

    • Hillary
      August 31, 2020 6:44pm

      Agreed – treat the sugar people the same way you treat the typo people. You’ve made a choice to write in a certain way, and to present recipes in a certain way, it’s ultimately their choice whether they want to read your blog or not. On other recipe sites, I often see conversation in the comments among people who have tried the recipe and made adaptations – if people want to try one of your recipes with less sugar and let us know how it turned out, that’s fine! But you should feel free to ignore those questions. Reply

      • Tammi
        August 31, 2020 10:26pm

        Totally agree. If you’re going to nick pick about typos go read a book. Reply

      • A retired coasty
        August 31, 2020 11:30pm

        David, I’m a Bloglovin user from the far north of California who has enjoyed your blog and books for years. I’m so very grateful that you so generously share your Paris, your adventures and your wonderful cooking. I’ve signed up for your newsletter. I always assumed that the newsletter would be a repetitive version of the blog, ditto with Facebook. And, I ordered “My Paris Kitchen” which I’ve been lusting after for some time. I love “My Paris Life.” I read and admire you for You. Please don’t feel pressure to change that! I do appreciate references to metric measures when you can but not a necessity for sure. Stay well and know that you are very appreciated in whatever format you are able to share. Reply

    • Doris
      August 31, 2020 7:45pm

      I’m with you Jenne! This is David’s blog and that’s why we love it. There are plenty of other sites that folks with dietary constraints/desire can access. Reply

    • Nancy
      August 31, 2020 9:56pm

      Agree completely! Reply

    • Bodkingriffs
      August 31, 2020 10:10pm

      Very well said! Reply

    • August 31, 2020 10:23pm

      Ditto. You do you.

      I LOVE the molten chocolate cake recipe in My Paris Kitchen. I bought the molds for vegan cheese, which I never made. I’ve used the molds for this cake too many times to count.

      Merci! Reply

    • Nina
      September 1, 2020 12:35am

      Exactly this! Thank you. Please keep on posting what you want to post. We’re here because we love it. I read everything whether or not I think I’ll make it: I’m curious, and I love your voice and your ethos. Reply

    • Pam from Cape Cod
      September 1, 2020 1:15am

      YES!!! Reply

    • Ann
      September 1, 2020 1:36am

      Agree Reply

  • Kathy
    August 31, 2020 6:30pm

    Like the way you handled the sugar issue. Reply

  • Lisa Richman
    August 31, 2020 6:33pm

    David, you are the BEST! I have all your books, audiobooks and “google” you first before I create a gastronomic wonder. Just made the balsamic strawberry miso ice cream and would love to eat it in one sitting! I would pay for anything you produce. I would name my child after you, but ship has sailed. Wishing you the best for a healthy, creative, inspiring and happy year. Reply

    • Josi
      August 31, 2020 6:58pm

      Ditto! Reply

    • Judy
      August 31, 2020 9:44pm

      Second ditto! Reply

  • Rob
    August 31, 2020 6:34pm

    As someone who appreciates your writing very much, but is not in a financial position to subscribe, I am wondering if it is possible to have a ‘Donations’ option? At least one newspaper is doing this, which I prefer as I only read an occasional article from each newspaper but an increasing number are locking non-subscribers out. Reply

    • August 31, 2020 6:41pm
      David Lebovitz

      Thanks. I don’t have a donations button but the question was going to a subscriber model, rather than advertiser. Appreciate the kind gesture but keep the money for yourself & spend it on something delicious : ) Reply

  • Margaret
    August 31, 2020 6:34pm

    This is one of your bests posts ever..provides perspective & context for what you do.
    I’m not a fan of the comments where readers substantially change a recipe. If there’s a helpful suggestion that’s great, but completely re-engineering recipes on respected blogs (especially blatant on the NYT Cooking site) has become a second career for some people.
    I love what you do for so many reasons & hope you’ll continue for another 20 years! Reply

    • Barry A Marcus
      August 31, 2020 7:42pm

      I could not agree more! Doubly true regarding the posts on the NYTimes Cooking site. Good lord! Reply

    • Susan Jimenez
      August 31, 2020 9:52pm

      Ditto what Margaret says! The NY Times site can be just downright irritating. It’s like people are just waiting for a new recipe so they can completely change it AND bemoan the sugar and butter in it. Most often I don’t even read their comments because I get so irritated by their changes. David, love your blog & thank you for all the time you put into it. Reply

    • Sarah N-J
      September 1, 2020 3:20pm

      Margaret, I subscribe to NYT Cooking, and I laughed when I read your comment: “completely re-engineering recipes on respected blogs (especially blatant on the NYT Cooking site) has become a second career for some people.” Well said! As I mentioned in my earlier comment to David, I always follow a recipe exactly the first time I make it. David’s recipes turn out so well, I never feel the need to tinker. (That said, I have picked up some good ideas from readers’ comments, but NOT when they’re completely “re-engineering” the recipe!) Reply

  • Kristi
    August 31, 2020 6:35pm

    This was lovely. Thank you. Reply

  • Bev
    August 31, 2020 6:38pm

    Thank you for sharing your survey results, David. Know how much I appreciate you, and am one of your readers whose been reading for 9-20 years. I cheer you on in all you decide to do. Keep being you, doing what you love, and sharing what you love. Thank you for evolving so beautifully over the years and bringing us along. I look forward to journeying alongside you… no matter what you decide to do! Very best, Bev Reply

  • ab
    August 31, 2020 6:45pm

    I still use RSS and am so sad it’s fallen out of favor. Reply

    • August 31, 2020 9:20pm
      David Lebovitz

      Me too! I was surprised when my web people told me that hardly anyone used it anymore. I’m not sure why it fell out of favor. It was a pretty good way to keep up with blogs… Reply

      • Cyndy
        September 1, 2020 5:03am

        I used to do RSS, but then all the blogs offered subscription by email. That meant I didn’t have to specifically go to RSS; what I wanted to read showed up in my email, which I check all day long.

        Thanks for such a good description of your survey results. And keep on keeping on–please! Reply

    • Sarah
      August 31, 2020 10:04pm

      I can still follow a LOT of blogs/read news/ etc quickly because of RSS. I can’t imagine going to every site I like to see if there is something new.

      I can only assume it fell out of fashion when phones became the predominant way to use the internet.
      The day Google Reader went away was a very sad day for me. Reply

      • Barbara H
        September 1, 2020 1:04am

        RSS is the quickest, easiest, clutter free way to keep up with blogs. Wish all bloggers subscribed but don’t read if they don’t because it is too much trouble to see if there is a new post. Try NetNewsWire–free, simple to use, admirable developer. Reply

    • Melanie
      September 1, 2020 1:10am

      I’m with you! I still have a VERY robust Feedly experience going on every day with RSS feeds. :) Reply

  • witloof
    August 31, 2020 6:47pm

    I hope I was able to express in my survey response how grateful I have been for your blog during lockdown {I live in NYC so I am still sheltering in place alone in my tiny apartment with no end in sight}. A post here has been a cause for celebration. I appreciate so much the effort you take to brighten our days.
    I understand your frustration with people who leave comments about changing your recipes or feel entitled to complain about not having gluten free or vegan options available. I used to have a blog about my work and the comments made me nuts, people who didn’t have my clinical knowledge disagreeing with me, asking complicated questions or demanding free information about their own clinical issues, etc. etc. I finally stopped responding to them. I hope you don’t stop sharing dessert recipes. Perhaps a solution would be to have a written policy posted stating that questions about changing the recipe will not be entertained. I also think that since you live and work in a country where people bake by weight, people should just suck it up and buy a scale if they want to bake from your recipes. Thank you, David, much much gratitude, respect, and appreciation to you. And I still think you should have won the Piglet. Reply

    • August 31, 2020 9:19pm
      David Lebovitz

      I’ve had people (not many…) ask about including nutritional information and stuff like that, which isn’t really my thing. (There are website where you can input that info and get a readout about it.) I still use cups and tablespoons myself but use a scale and weigh things too.

      And funny you remember that Piglet competition! People kept asking me to comment on it, but as I sometimes say, “Sour grapes don’t make a very delicious sorbet” (just kidding!)
      ; ) Reply

  • Denise
    August 31, 2020 6:49pm

    I missed the survey but just wanted to say that even though blogs have seen their heyday, I still read yours. I’ve been following you for at least 12 years and read it for both the recipes and the stories. I love your casual but dedicated approach to cooking and food. I don’t make ice cream but I’ve followed so many of your recipes, Panettone being my favorite. I have commented once in awhile and have read L’Appart and one of your cookbooks (borrowed from library). Thank you for all your hard work ! Reply

    • Judith Gorman
      September 1, 2020 1:53am

      I want to comment but so many here have expressed exactly how I feel about your blog and you personally. I have introduced many friends to your blog and they are all appreciative. I have never had one of your recipes fail. I love the mustard chicken and it is a favourite at our cottage in Ontario, Canada. The ginger cake is a winner, and too many others to list. Please just continue as you are. I am always happy when you appear in my inbox. Reply

  • MD Smith
    August 31, 2020 6:50pm

    Another “with you since the beginning” reader here. Ignore those who want to substitute tofu for chicken and stevia for honey and environmentally unsustainable nut milk for cream (which has its own environmental issues) and then complain the recipe didn’t turn out. You do you, which you have done SO well for all these years. Hearty congratulations! Reply

  • Nanda Garber
    August 31, 2020 6:50pm

    I can’t remember one day to the next at this point, so I don’t remember what I wrote that day. As an anecdotal addition, I would definitely pay and while I wish I didn’t love fruit (well, and other) desserts so much, I trust you to use sugar and fat as a necessary ingredient to ensure the recipe’s success. Please know that I deeply appreciate your work and continued presence, especially in this difficult time. Many, many thanks. Reply

  • Joan
    August 31, 2020 6:50pm

    David, You are awesome! Loved your post. I would vote metric measuring, it is so much more accurate. I would pay to read your blog. Thanks for gifting us with the amazing site. XXOO Joan in Nebraska
    PS really want another book out of you. LOL Reply

    • mary cameron
      August 31, 2020 7:21pm

      I always look forward to your posts and recipes. Bought Drinking French and during quarantine made myself a special cocktail each evening at 5 pm. Keep being you! Reply

  • August 31, 2020 6:52pm

    We (husband, 2 kids, puppy) and I just spent a weekend on top of a mountain – just to be somewhere that wasn’t here for a short time. Though, yes, there was WiFi available, I took the opportunity to give all my devices a much-needed rest and to read your, “The Sweet Life in Paris,” for the first time (having embarrassingly had a copy on my nightstand for more than two years). I loved it. Reminded me so of my teenage exchange student days in Paris, Alsace and Belgium. Thank you for being yourself, back when it was written, and today, as you face so much of the public in your blog and other online engagements. I don’t drink much but really appreciated your many live demos online this spring and summer. Now I’m looking forward to cooking my way through Sweet Life this fall. The blend of stories and recipes is unique and wonderful. Thank you for pushing ahead! Reply

  • Myrra
    August 31, 2020 6:52pm

    Thank you for continuing to add kind words and great flavors to my world. I wish you the best and appreciate the culinary fun you bring to my life. Regards, -Myrra Reply

  • Suzan Gross
    August 31, 2020 6:52pm

    I look forward to your blog and interesting comments. Also hope to meet up with you again in Paris or Brooklyn! Thanks for sharing the survey results. Stay healthy and keep on cooking! Reply

  • Susan Riggs
    August 31, 2020 6:53pm

    Great post, very interesting to read the many and varied responses. And while I agree with a lot of what you said at the end, I appreciate you keeping a good outlook on things. Merci beaucoup for all you do! Reply

  • Bev, Canada
    August 31, 2020 6:53pm

    I can’t imagine my week without your wonderful blog. May you keep on blogging for a very long time. And please, don’t abandon your dessert recipes, which are my favourites! I trust you to get just the right amount of sugar. Speaking of sweetness – you are sweet, and please don’t ever lose your optomistic outlook. (P.S. We think Romain is sweet too!) Reply

  • Fleur
    August 31, 2020 6:55pm

    Hi David,

    I missed the survey but just wanted to say I’ve been following your blog and reading your recipes for over 4 years now. Your recipes and lovely way of writing, as if you’re chatting to us from across the kitchen counter, have kept me coming back time and again. Thank you so much for all the effort and time you put into your recipes and stories. It’s really great to escape and get a bit of ‘la douce France’ injected into my life. Keep cooking!

    Fleur Reply

  • Maria
    August 31, 2020 6:56pm

    I am distraught that all the low sugar comments would discourage you in any way from posting more of your amazing recipes! These folks (and the gf crowd) are appearing in all the blogs now, and it’s tiresome how they’re always asking writers to do the work for them. Please don’t pay them too much heed. When baking from a pro like you, I try not to tinker because I know the effort that went in. Thanks for your wonderful blog. Reply

  • Nanda Garber
    August 31, 2020 6:57pm

    Oh, and I have kindness for those who want to try to adapt your recipes for their dietary restrictions. I’m always curious to hear how that turned out for them when they do. While it’s not your responsibility to adjust, I do think a question of the likes of “What do you think would happen if I used oat flour …” Another reader might actually know and provide advice, and you might actually have an opinion based on your many years of experience. And if you don’t have time to reply, that’s fine too. In a way, it’sa testament to how badly people want to make your recipes even when they can’t eat all the ingredients. We all know you’re the expert and want to partake! Reply

    • Barbara
      August 31, 2020 10:50pm
  • August 31, 2020 6:57pm

    When I read your blog I am in France.
    Please continue always. Reply

  • Christina
    August 31, 2020 7:00pm

    As I sit here reading this and devouring a slice of your fresh ginger cake (a go to recipe) for breakfast (!), I wish to share my gratitude for your wonderful sense of humour, dependable recipes and conduit to Paris – a city with a beating heart. There is a chemistry involved in making desserts and they should not be fiddled with. The sugar/butter/egg ratios are important and should be respected, as you do. Food fads come and go and seem to be especially virulent at the moment. Stick with what works. I so appreciate metric recipes as it avoids a lot of clean up. I vote for those, but, of course, there are many people who don’t have scales. I would like to add that I knew of you when you were working at Chez P – I go back so far that Alice was my younger son’s Montessori teacher!
    Bon courage et je te remercie beaucoup! Reply

  • Bob Gorman
    August 31, 2020 7:01pm

    Beautifully written, as always; thank you David! Reply

  • JAB
    August 31, 2020 7:02pm

    Thank you for such a lovely post. Also, thank you so much for your Apéro Hour videos. It was a welcome ray of sunshine at such a drab time. It meant a lot. Reply

  • Deborah in Seattle, WA
    August 31, 2020 7:04pm

    As my son says to me, “Keep being YOU!”. I look forward to your posts and newsletters. I recently made your cake recipe where you left out the sugar in the posted recipe. I ended up with an edible creation that I ended up transforming into biscotti-like cookies! Even when you do have a “typo” your recipes are fabulous. YOU BE YOU! Reply

  • Susan Asher
    August 31, 2020 7:06pm

    I am uplifted by your willingness to share your wonderful recipes And reflections on life. Especially in these difficult times your warmth and honesty as well as your desserts make our dark days sweeter. Reply

  • August 31, 2020 7:07pm

    Thank you for this long comment on our comments, and answers. I am sorry to say I missed your survey, somehow. So I would like to tell you now I appreciate your blog immensely, ans would be willing to pay (a smallish amount)for it, although like other readers, I would prefer to put that money into one of your books – but as I haven’t done that so far ( in part for geographic and cultural reasons, living in the Netherlands after living in Paris for decades), well, there you are.
    I particularly enjoy and appreciate your pastry/dessert/baking recipes, since that is what you specialise in, and because your descriptions are so precise and detailed, one can’t go wrong.
    I also follow you (and Romain, whose work AND humor I appreciate too) on Instagram.
    Sorry for the length of this comment. Good luck! Reply

  • Diane V.
    August 31, 2020 7:09pm

    Love reading your interesting recipes and hearing about what you are doing. It has given me great joy and hope at this especially difficult time. I especially love your cocktail hour, so much fun. I understand the burden and work involved. If you don’t continue, I will continue to follow your endeavors wherever they take you. Thank you for your generosity, kindness and dedication. Reply

  • Taffy Holvenstot
    August 31, 2020 7:11pm

    That was a very interesting write-up of the results of the survey. Thank you for taking the time to do that and share your trials and tribulations. I’m one who has been following you for probably 20 years and may not have taken the time in the survey to say what I really feel. You’re writing and photography has evolved so beautifully over the years and of course I love your insight into French culture and food from an American. Thanks for all that you do, especially the aperitif hours which I love. Reply

  • Susan Asher
    August 31, 2020 7:13pm

    I am uplifted by your willingness to share your wonderful recipes And reflections on life. Especially in these difficult times your warmth and honesty as well as your desserts make our dark days sweeter. Reply

  • Stanley
    August 31, 2020 7:15pm

    Thanks for the breakdown on the survey.
    I would love to use ONLY metric measures in recipes…seems much more accurate..but for now its a combination.
    I too would prefer a free blog, access to your great recipes but is your if its a subscription..c’est la vie. Reply

  • Jennie
    August 31, 2020 7:15pm

    David, I love your blog and have made many things from it. Also, thoroughly enjoyed my noon aperatif hour. Your baking has inspired me to bake more. I made my own candied citron and then made that delicious panforte. True enough this year sucks, hopefully the election will turn out right for the good guys and this pandemic will only be a chronic condition. Merçi Beaucoup! Reply

  • Lynn Beaumont
    August 31, 2020 7:17pm

    Thank you David for all the work you put into your blog and recipes. I have a few reliable standby blogs that I continue to follow and you are at the top. Cheers! Reply

  • Ruth
    August 31, 2020 7:19pm

    Hi David, I too missed the survey and am sorry. I thoroughly enjoy your blog, just signed up for your newsletter, and am going into withdrawals thinking about DL sans desserts. Whatever is wrong in the world isn’t sweets…in moderation, sometimes! Reply

  • Robert in Santa Fe, NM
    August 31, 2020 7:19pm

    Bravo David! Above all else you are a good person. I enjoy all you give us. If you just keep doing what you are doing I will be happy and grateful. Reply

  • Gill
    August 31, 2020 7:21pm

    Thank you David for the update. I really enjoy your posts and the insight into your life in France ( and French life).

    Your recipes are always interesting and easy to follow. I like the comments you bake about eg where you can reduce sugar.

    I’m also one of the people with a limited income so I do hope that your blog/ newsletter remains subscription free. Reply

    • Gill
      August 31, 2020 7:22pm

      make not bake – Freudian slip ! Reply

  • August 31, 2020 7:22pm

    David, I guess I didn’t do the survey … or maybe I did, I don’t remember. But, I just want to thank you for everything. I know blogging is hard. Trying to keep my little blog up each week is amazingly difficile! My husband and I both read and really enjoyed L’appart. I have your ice cream cookbook. I would love to have your Drinking French book, and will someday. (We are so in love with France!!) I am putting my blogsite address on here just in case you want to look. Again, thank you! I enjoy you and Roman and hope you stay well. Reply

  • Elizabeth McAndrew
    August 31, 2020 7:23pm

    The sugar police. UGH. I think it’s a fad offshoot of food-as-medicine and I’m glad for your recipes. The survey results were super interesting and I think show how our use of the internet and media continues to change. Reply

  • Susan Cox
    August 31, 2020 7:25pm

    Fascinating to read how people responded. One takeaway for me: I had not thought until now about the fact you do not have pop-up ads and videos – which are SO ANNOYING. Thank you. This alone convinces me that I would pay to subscribe to your blog.
    Keep the recipes and stories coming! Reply

    • Mauruczka
      September 1, 2020 3:25am

      Agree! Reply

  • August 31, 2020 7:27pm

    I’ve always enjoyed your posts. You are interested in things more than being interesting. Thank you for that interest. Reply

  • Dennis
    August 31, 2020 7:31pm

    Very interesting survey results. I’m also still an RSS user, and greatly appreciate blogs that still use that well.

    Your comment “Comments on recent recipes focused on changing the recipe substantially” struck a chord, as I see that virtually everywhere (“Wow, this recipe was really great, but I switched out …” or “This didn’t come out looking anything like the picture. I swapped out the fish for veal… etc etc”) I mean, I get it – recipes for me are half instruction, half inspiration – but I’m not going to slam a recipe if I’ve made changes (beyond maybe a very simple substitution), either.

    Looking forward to the future, whatever form it takes. Reply

  • Hannah
    August 31, 2020 7:35pm

    Whoops I missed the survey! I am an infrequent but long time (10+ yrs) reader, and really hope that you will continue to post dessert recipes! I turn to your recipes in blog and book form frequently. Thank you for all your hard work! Reply

  • D Rae
    August 31, 2020 7:36pm

    Hi David,
    This, from another site, cracked me up. Thought you might also enjoy. Best regards,

    “Made this but with a few changes; I used a white onion instead of red. I didn’t have cumin seeds so I used Watermelon seeds. Didn’t have any corn so I substituted mashed potatoes. Substituted Vera aloe for avocados; lot of the same letters. Confused cucumbers with zucchini; through it in anyway, no waste. Tofu for queso Fresca cheese, of course. Substituted red pepper with a dash of Dr. pepper. Didn’t like. Won’t make again.” Reply

    • Sharon
      August 31, 2020 9:42pm

      I can’t stop LOL! Reply

  • Jennifer (Aussie in Switzerland)
    August 31, 2020 7:42pm

    Thank you so much David for sharing the survey results and so much of your life with us. I love your blog and your stories – they make the recipes! My first and favourite book is still “The Perfect Scoop”. YOU are the ice-cream guru!

    Metric measurements are my preference but understand the difficulties. FYI, a tablespoon in Australia is 20ml (equal to 4 teaspoons of 5ml each), whereas I believe is it 15ml in the US and Europe. Just to confuse people even more! Reply

    • August 31, 2020 9:16pm
      David Lebovitz

      I never knew about Australia tablespoons being different until another commenter tipped me off about it. I write recipes as the many French do, where anything that’s 3 tablespoons of less gets expressed in spoons (soup or “coffee” spoons) rather than grams. Fortunately most recipes aren’t are persnickety about adding a little extra of something, but some are. (And in those cases, I usually include the metrics but in Drinking French, some ingredients – like 1/2 teaspoon of a spice – couldn’t be measured by weight because it showed up on my scale as “0”) Reply

  • Denise
    August 31, 2020 7:42pm

    David, your blog was one of the first to which I subscribed. Your writing is a lovely insight into the Paris and France that I love, filled with exceptionally well crafted recipes, joyfully written, beautifully photographed, and an insightful glimpse into your life in France. Thank you. Please continue to write and send via email. Bravo! Reply

  • Robin
    August 31, 2020 7:43pm

    your blog makes me think that we need to coin the phrase “slow-internet.” I hope it doesn’t change or start to charge a fee (I too love the wallet idea for micropayments – say a quarter – and wish someone would pursue that!). I’m deathly tired of the expansion of tech – I guess that makes me “old,” at 53 but so be it. Reply

  • Fran Laughton
    August 31, 2020 7:44pm

    Been reading you from the start. Also answered the survey.
    Let the people who want to alter a recipe do so, and then they can tell you how it worked out. Every baker knows that you have to take time and experiment to master the art. Can’t imagine anyone expecting you to take more time and expense to appease individual preference. That’s the world we live in…especially in the US.
    My all time favorite post was your trip to the Middle East where you showed those giant sacs of hummus and the rest of that part of the world’s fabulous cuisine. Reply

  • Mimi
    August 31, 2020 7:44pm

    I have read all the comments before writing mine. I agree with all of the many positive comments.
    There is no one in the world exactly like you. Your thoughts, your words, your creativity is unique to you. Please, to thine own self be true. You cannot be everything to everyone. If you try, you will become incredibly frustrated and may lose your way. Chart your path, and I know others will follow. As for fees, my son’s work involves creating and maintaining a learning platform, and I know the expenses involved. I hope you feel you are fairly compensated for your work. That is only fair. Most people do not or cannot work for free. Your expertise is valuable, and your skill and knowledge brings great satisfaction to those of us who read your blog and emails. I think you need to do what you believe is best for you and the future of your posts. Whatever you choose, some may fall away, but others will join in. I so appreciate you being “real”. Each time I read something of yours, or watch one of your videos, i feel as though I am spending time with a friend. Thank you for being uniquely you. You are very much appreciated, as is all of your work. Stay well , happy, and peaceful, my friend. Reply

  • FJ Hughes
    August 31, 2020 7:51pm

    Metric measurements ! My baking game vastly improved using metric. I was shocked when I curiously measured flour both ways. Scales are around $10.
    I don’t mind more advertising on your website, but, please no flash and auto play LOUD videos. Reply

    • August 31, 2020 9:14pm
      David Lebovitz

      The great thing about metrics, especially for recipe writers (like me) is that if you want to reduce the quantities of all the ingredients by, say, 20% to fit in a pan, it’s very easy to do in grams rather than cups or tablespoons. Someone wrote a book about why American didn’t adopt the metric system but I haven’t read it. I was adamant about writing my cookbooks in both systems back then, when many publisher were reluctant to do it (it adds words to the page and can make a recipe look longer or more complicated than it is) but it is more to tackle. Reply

  • JKL
    August 31, 2020 7:51pm

    Somehow I missed the survey. I’ve been reading your blog for probably 10-12 years, not sure exactly. I have seven of your books, but not Drinking French. Still hoping the local bookstore reopens soon so I can avoid the big on-line store.
    I have loved the stories of your life in France. You have done something I have only dreamed of.
    Over the years I have made many of your recipes. Although lately I don’t bake as much as I once did. The recipe I go back to the most is your Green Salad with Peas, Green Beans and Buttermilk Ranch dressing. I suppose at this point I ought to print it out. But it’s just easier to bring it up on-line. I don’t mind Ads, as long as they’re not video or flash based as those tend to eat up a lot of my CPU space.
    I can only say, I am glad you have kept this blog going all these years. It is a source of joy, from both the stories and the recipes you post. Reply

  • Nikki
    August 31, 2020 7:54pm

    I love your posts, and have for many, many years. I’ve enjoyed your books equally as much. You put in a lot of detail into your methodology and recipes, and if I think I need to modify something (to make something gluten-free, for instance), I can either look in the comments (where there always seems to be someone asking the question I’m thinking about, and someone answering), look in the post itself or heck, look it up my own self (oh, the wonderful world of the, well, World Wide Web).

    I always thought that cooking was supposed to be personalized to fit us – why are people commenting that YOU should fix your recipes… no, we’re the ones that should be experimenting to see what would work for us. Unless it’s a enormous and obvious mistake like putting in 6 cups of sugar when it should have been 6 tsp.

    I don’t know – I’ve been fortunate. This is one of the few sites I still have a lot of interest in after this much time. I started as a newlywed with no skills in cooking when I first started reading this site in 2004, and while I still don’t have the cooking chops I’d like, I’m further than I was because of sites like this.

    David has my loyalty for LIFE. Reply

  • Kathleen Mann
    August 31, 2020 7:55pm

    Dear David,

    I usually like to be asked my opinion about most things, and somehow I missed my opportunity to participate in your survey.

    I have two of your cookbooks and two of your memoir-type books. I love them all, but I refer more to the stories than the recipes.

    If you decide now to reboot your blog or newsletter, I will follow you, paid or free. I buy your books, and I went on a gastronomic tour with you once. You deliver knowledge and fun in all you do. And typically your knowledge is fresh, not the same old stuff peddled by less original writers.

    Warm regards from México,
    Kathleen Reply

  • Nick
    August 31, 2020 7:55pm

    Hi David! Thank you for sharing the results of the survey — it was a pleasure to complete and took me back to first coming across your blog in 2008 or so. I (and many commenters above me) enjoy your recipes, newsletter, live IG, and all of the content available on the website. I often google your name and whatever recipe I am searching for whenever I think about making something new (most recently trying to bake madeleines for the first time!). Same if I come across some fruit or vegetable at the farmer’s market that is in season and abundant (recently your strawberry-rhubarb jam!). Appreciate all of your preparation, your authenticity, and your sharing. Reply

  • Michele
    August 31, 2020 7:58pm

    David, I’ve loved your stories, photos, and incredible recipes even if I don’t make them. Please just be true to yourself as you have been in the past. Through your thoughtful posts, I feel like we’ve become friends although we’ve never met. The world is full of people with all sorts of POV. Please ignore comments (ironic, right), ignore the haters, and just do you. You’re a marvelous storyteller! Reply

  • Barbara
    August 31, 2020 8:03pm

    So glad you have been so loyal to your blog and your readers. I have been a reader for years and own three of your books. I didn’t see the survey. You always cheer me up and are able to write in such a friendly way.

    I’ve had to change my diet to not mix foods i.e. veges go with everything and proteins don’t. And no white food and no sugar so it pretty much eliminates any of your recipes.

    You probably didn’t see me in one of the last rows when you spoke at City Arts and Lectures in San Francisco.
    To pay or not to pay…I’d prefer ads for the same reason others do and you mention i.e. keeping track of subscriptions. Aaaauuugh! I’ve stopped many of the angsty blogs I subscribed to in 2016. You’ll stay with me as long as you’re writing. Reply

  • Liz
    August 31, 2020 8:10pm

    I served your spice cake one Christmas topped with your caramel sauce and ice cream. The table got so quiet, until my son in law broke the silence with, “this is the best dessert I’ve ever had in my life.” Everyone agreed with him. Please keep the dessert recipes coming! Reply

  • Nanette
    August 31, 2020 8:10pm

    Don’t stop posting desserts!!! I love your desserts. I make ice cream all the time using The Perfect Scoop and have given it out as gifts. Bars, cookies, cakes, jam…I love them all.. and in case you’re wondering, I still have all my teeth and I weigh 4 pounds more than I did at my wedding 43 years ago. Food is personal. If a person chooses not to eat a dessert as described or prepare it as instructed that’s fine. It has nothing to do with anyone else’s preferences. Thanks a million for sharing your wonderful talents. Reply

  • August 31, 2020 8:12pm

    I’m not generally a commenter but…I enjoyed your responses to the survey and to the comments you receive in general. I like your recipes but love your stories and narrative. They are what, in my opinion, make a blog worth reading. For a recipe I will often google what I’m interested in making and find what I want. But I don’t follow those recipe blogs regularly. I do follow yours. Thanks for your work. Reply

  • Aprille
    August 31, 2020 8:20pm

    I am super grateful for your Blog! I’ve followed your Blog for years and have used many of your recipes – hello candied ginger! :) I have purchased three of your books. Your wit and writing style are perfect. I love getting an email from you, announcing a post and now in the age of IG, I read your posts and your books with your voice in my head. I believe my first exposure to your blog was me googling Paris, baking and some other search word for my daughter’s Pink Poodles in Paris 6th birthday party (she’s 18 now). You are family! I’ll support you in any way possible. x0x0 Reply

  • Cathy Mockler
    August 31, 2020 8:21pm

    I just love you, David. I love you bringing your FRENCH anything to me. Thank you. Reply

    • Michele
      September 1, 2020 3:57pm

      Right?! Such a bright spot in a world on fire! Reply

  • Patricia Brennan
    August 31, 2020 8:25pm

    David~ I have all your books, and every recipe I have tried has turned out perfectly, from ice cream, to cakes, jams, spatchcocked chicken and that amazing ham, blue cheese and pear tart. I love your comments on the recipes, and I look forward to reading your blog every month. The Instagram Live drinks hours were so much fun. Honestly, I would say just keep doing what you love and writing about it. And sincere thanks! Reply

  • Connie Archea
    August 31, 2020 8:25pm

    I’m afraid I missed the survey, as I was focused on my upcoming shoulder surgery. I’ve been a reader of your blog since 2012 when I started spending a month in Paris each summer. I’ve found it invaluable for finding restaurants, kitchen shops and answers to “where can I find ??? in Paris. I’ve also enjoyed your recipes (as written) and loved your travelogues. I caught your appearance with Ottolenghi in San Francisco a few years ago at City Arts and Lecture. I’ve often wondered what recipe developers think about people who feel compelled to change everything or complain about the ingredients. I hope you continue your blog in some fashion going forward and and sure I will adapt to it. My only concern is that it is beyond frustrating to try to read a recipe when some #@# ad is covering up the ingredient list or directions. Reply

  • Martha
    August 31, 2020 8:31pm

    Bravo! and Thank you.
    I’m in the process of making your Moelleux aux Fruits d’ete with peaches and plums that are FINALLY ripe in New England. Yum! Reply

  • David D.
    August 31, 2020 8:33pm

    David, since your site is free you should write what YOU want to write. You do you and don’t worry so much about what everyone is looking for. Reply

  • Marji Karlgaard
    August 31, 2020 8:34pm

    David, I would be so sad not to get your folksy but accurate blog in my mailbox. Although I bake a lot less now, I “feel” as if I’ve baked when I read your writing and recipes! Thank you for reviewing the survey here. Indeed, this is a place of kindness and generosity and sharing over food, and it is a little corner of delight.
    -Marji Reply

  • Liza
    August 31, 2020 8:36pm

    David, your posts and videos are a joy, and your natural and friendly manner is treasured by everyone. Please don’t change anything to suit “us”, just continue sharing what interests, excites and amuses you. With sincere thanks from “Down Under”. Reply

  • Marilyn Wdling
    August 31, 2020 8:38pm

    Live your dessert recipes and your restaurant and food shop recommendations which I will use if I ever get back to France again. I can’t imagine not one more trip to that beautiful country with all those crazy French people. I live it all. Reply

  • Queen
    August 31, 2020 8:39pm

    Thank you for what you do. I love the stories that accompany recipe, and I often print those as well as the recipe. Don’t stop sending dessert recipes, PLEASE! Reply

  • Gail
    August 31, 2020 8:40pm

    I was delighted to get your post today and hope you had a wonderful vacation!
    Keep doing what you are doing and don’t concern yourself with the naysayers. I appreciate that you are reducing my sugar intake without sacrificing any of the joy of the dessert. Thank you for all you do!! Reply

  • Lucy Salenger
    August 31, 2020 8:40pm

    David, You really are an unusual fellow–smart, kind, decent, creative, interesting. I’ve so enjoyed all your writings for at least 10 years now. I love you almost as much as Obama. Reply

  • Carl Crowe
    August 31, 2020 8:43pm

    David, while I am relatively new to your blog, I look forward to whatever comes my way. Your casual sense of place, your joie de vivre, your immediate feelings of friendship are most important. Your perspectives are especially value as travel has become much more restricted. As to measurements, pick one and use it, conversions are so easy. Thanks. Reply

  • Gina Hemmings
    August 31, 2020 8:44pm

    David, you are such a thoughtful, kind and talented person. Keep doing what you do in the way and the spirit you do it. I’ve been following you for maybe 6ish years on Facebook and IG and just signed up for your email list today. I get annoyed when so many people post comments on recipes changing the recipe or when they comment “that looks good” – so not helpful. Cook it and tells us something only if it can help our preparation. Thank you for sharing your talent so generously. Reply

  • Valerie
    August 31, 2020 8:47pm

    What about a donate or tip button? It’s a hassle to keep up with subscription, but I think lots of folks would be happy to send a few bucks your way.

    Thank I love you for all that you do. Your blog has been a bright spot for me for almost twenty years. I don’t know know you, but whenever I am packing to go to Europe I wonder if you need me to bring you dried cherries or ziplock bags. Reply

  • Beth Anderson
    August 31, 2020 9:01pm

    Hey David! I am probably a “super user” although I rarely post comments on your blog and only kind of recently did I start to post comments on Instagram. I lurk and enjoy – especially before trips to Paris I would check out your restaurant tips.

    I have been following your blog since 2008 or so (probably before that, I am losing track of time), and have several of your books (not quite all of them).

    I even met you in person in Paris at a few book signings. I get your newsletter and follow you on FB as well as Instagram.

    And yep I preordered Drinking French and have made easily 60+ drinks from there, and now many of my friends have bought your book because they really enjoyed my daily drink photos!

    I haven’t been making the daily cocktail in 8 weeks now, because I broke my big toe and have been a bit glum since that happened but I’m nearly fully mended and soon will be back to myself again I am sure the daily cocktail hour will resume! Reply

  • mahri
    August 31, 2020 9:04pm

    Thank you for sharing the results of your survey. Very interesting.

    There are numerous reasons why recipes are modified in execution. I admit to adjusting sugar levels to suit my taesthetic. I also have occasional sugar triggered headaches.There are also ingredient availability issues. But these are problems for the cook to resolve. It is not incumbent that the recipe developer account for all possible variations and outcomes of their creation.

    A major advantage of an online forum such as a blog is that commenters can report their successes and failures with recipes for others to use. A goal for everyone who shares recipes should be improving the cooking skills of users. There is no better signal of cooking confidence than freely adapting and modifying recipes. Even more than a story, a recipe, once released, is subject to the whims, imagination and skills of readers and users. Recipe modifications are the fanfiction of the cooking world. Reply

    • August 31, 2020 9:09pm
      David Lebovitz

      Hi Mahri, It’s fine when people adjust recipes to suit their tastes and needs. It’s just discouraging when the comments are overwhelmed by discussions of how everyone wants to eat less sugar. Which is a noble cause, but as mentioned, I really try to use the minimum I can already. I’m happy when people share tips and techniques too. Reply

  • Madoka Gaspar
    August 31, 2020 9:08pm

    Dear David: Your e-mail subscription has been a bright spot to my inbox, especially since many of us could have easily skipped this year entirely. I can’t even tell you how much I look forward to seeing a new post from you.

    On that note, I read your blog and newsletter for you – your perspective, your thoughtful stories of where you live, your travels and the people that you meet, and your recipes. Please do not feel that you have to change to suit any of us. Reply

  • Karen
    August 31, 2020 9:09pm

    I actually love your blog the way it is…surprise! I like all of it….the everyday what I do stories, the mix of recipes of different types, all the different little tips you offer for food and other things. Yours is one of the few blogs I’ve tried to make an effort to keep up with…maybe it’s because I have loved my travels to Paris or because I’ve been to pastry school and initially started reading the blog because you also did pastry or because now that I’ve read you so long, I feel like I know you, almost like a friend who lives overseas. I know you want to please your readers but honestly, they are reading you because they like what you are doing now so keep up the good work! Reply

  • Kate Turner
    August 31, 2020 9:11pm

    I seem to have missed the survey completely, but want to weigh in on your comments. I’ve been reading your newsletter and trolling about on your website for more than 10 years or so. The blog off and on. Reason is that my email gets out of hand at times, and I don’t see it. You didn’t mention one of the things I have relied on the most from you, and that is excellent information about Paris. We lived there for periods of from 2-4 months at a time 5 different times over the last 10 years, and your advice has always been really good. Everything from the heating in the Hotel de Ville to the best restaurants to how to enjoy the Marche d’Aligre – spot on every time! I have liked your journey away from your baking roots, but certainly don’t think you should abandon desserts and baking – a fair balance would appeal to me. When I’m looking for baking recipes you’re my first stop. I do enjoy the commentary perhaps more than the recipes – you’ve done a great job of that over the years and I hope you continue. In other words, don’t change too much – I very much enjoy exactly what you’ve been doing all along – including branching out into new areas. I think I have (and have enjoyed) all of your books, and have just purchased the latest one. As far as changing recipes to fit everyone’s food preferences, that’s not possible. I am so grateful for all that you’ve given us over the years! I would like to know if you’ve softened your stance on the Instant Pot, though. Reply

  • Pam
    August 31, 2020 9:14pm

    What a great post. I’ve been reading a lot of mystery novels lately and when I started reading the section on desserts I got that anxious feeling one gets when reading mystery novels … I ‘went there’ … thought that maybe you were going to kill-off the desserts … but no! Yay! The desserts live!

    And now I’m going to have a piece of leftover cobbler to celebrate. And switch to other genres of fiction for a bit.

    So thankful for everything that you share. Reply

  • Tziranda
    August 31, 2020 9:18pm

    Thanks for the feedback and for keeping your web-log (a new fact I’ve just learnt!) for all these years. I live in Spain and have lots for friends and family in Paris; every time I come to see them I wonder if I might be so lucky as to bump into you to tell you personally how grateful I am for your work and delicious recipes.
    PS-Please DON’T pivot away from dessert recipes. Yours are always a safe bet with fantastic results!!! Reply

  • Annie
    August 31, 2020 9:20pm

    Hi! The survey results are interesting—thanks for sharing them.

    I so agree about relentless comments regarding the amount of sugar. Cutting the sugar doesn’t merely make a cake taste less sweet, it reduces the moisture! D’uh.

    By the way, re generating income from videos and blogs — I recently followed a vlogger who has developed various ways of generating income from her vlogs.

    One of them looks fun to me. In the text section of her videos, Jessica provides lots of links, including this one:

    “To have a gift sent to us from our Amazon wishlist:….“

    As I read it, I thought, “I would do that in a heartbeat for David Lebovitz.”

    An item costing $50 or less? I’d be clicking twice a year. A gift card — oh yeah, I’d have a nice one delivered electronically to support David’s fine work.

    I dunno about others, but I buy lots of things online — from lots of different stores. Not just specialty items, but regular household supplies and staples.

    Just a thought . . . . Reply

    • August 31, 2020 9:23pm
      David Lebovitz

      I know people ask for donations and although I’ve not seen people put up a wish list, I’m okay with ads…and it’s nice when people buy a book, which people seems to do, because that allows me to write more…which I love doing : ) Reply

    • deborah yerburgh
      September 1, 2020 12:48am

      woooohoooo love love love Jess and Miah
      Roots and Refuge is my go to VLog, along with Justin Rhodes….just as David Lebovitz is my go to blog…..

      Now we just have to convince David to start a Youtube channel so he can vlog about his life :) Reply

    • Deb
      September 1, 2020 1:25am

      One of my favorite bloggers has a coffee cup icon, and you can buy her a cup of coffee. $3 can add up quickly! We have a bunch of David’s books, and can’t celebrate a holiday without our favorites from him. Fresh ginger cake for the birthday boy! Reply

  • Cheryl Wingate
    August 31, 2020 9:21pm

    I’m sorry I missed your survey, but I’d love to weigh in, as I have followed you for years. I have several of your books, have read more, and although I don’t have as much time to spend online as I once did, your blog stands out to me. First of all, I trust without a doubt that recipes you post are going to work as written. I also love your topics, especially about adapting to life in France. Your writing easily conveys your love of cooking and equally your familiarity with your topics. Love your blog and your books. Never change, and don’t let the sugar haters get your down. :) Reply

  • Annita
    August 31, 2020 9:25pm

    Want you said! All of it. Love me some DL and am grateful to my friend Lynee Martin, whom I met while spending a marvelous summer in France several years ago, for asking “Do you know who David Lebovitz is?” I’ve been on a jam making spree. Never tried it until I got a boatload of plums and found your plum strawberry recipe! Thank you! Reply

  • John
    August 31, 2020 9:25pm

    I’m a huge fan of the blog the way it is. In addition to being quite functional for thoughtful consumption, I find it connects me to the “fun” days of the early internet that seems to have been lost in most corners of the web.

    If you are feeling the need to supplement your income (who isn’t these days) or provide enhanced content, may I suggest a Patreon model for those who can and/or choose to reward you for sharing so much of your personal experiences and professional knowledge. I find it a great way for me to centralize and streamline my giving to various content providers through a single platform with a bundled monthly billing that makes it easy to track. So far I’m supporting multiple photographers, podcasters and vloggers…so why not a chef/blogger/bartender in Paris while I’m at it. =) Reply

  • Cecile Glendening
    August 31, 2020 9:28pm

    Not sure when or if you’ll get the time to read this. Sorry I missed the survey! I would gladly subscribe. Your recipes all work, I know I can trust them! I live a lot of your earlier posts about moving to and living in France. You write beautifully, and you should know that your work is very much appreciated. Reply

    • Cecile Glendening
      August 31, 2020 9:29pm

      love, not live. The dreaded typo! Reply

  • Diana Fox
    August 31, 2020 9:40pm

    I love your blog. I read it regularly and usually make something from it about once a month. I also refer back to recipes when I cant find them in my stash. Your writing is easy to read and I love the pictures it creates in my head. Reply

  • Catherine Kelly
    August 31, 2020 9:40pm

    I am grateful for all you do David. You’re a genuinely nice and kind person with a great sense of humor.
    Thank you for all the news letters, blogs, drinking french segments, and so much more that I’m not mentioning. I have bought 2 of your books and will continue to support you as much as I can. You were a high point in our day during the pandemic lock down.
    Thank you Reply

  • vivien
    August 31, 2020 9:44pm

    Your blog is tops. the quality and humanity and decency shine through. Thanks for all you do. Reply

  • Deb Helmer
    August 31, 2020 9:44pm

    Hi David,
    I missed the survey, so here’s my 2 cents.
    Keep the blog, been reading it for 19 years! Keep doing everything you’re doing = 100% perfect! Well, as perfect as life is. I’ve bought every one of your books and Drinking French (and your cocktail hour teachings) has helped keep us sane during this pandemic. I’m serious – it was something we could do in our home – plan the drink, source the ingredients, make and enjoy! And it was SO nice to get to know Roman a bit – hope we see him again soon. Love from London – Deb and Gary (D’s new bartender!). xx Reply

  • Arline of VA
    August 31, 2020 9:45pm

    Sorry I missed the survey. I love your blog, writing style, newsletters, and have most of your books.

    I am still waiting for a bakery in the Washington DC/ northern VA area to replicate the best Kouign Aman, my favorite pastry. Most of the ones I have tried are dry in the center. I love the ones made by Ansel in NYC and B Patisserie in SF but they are too far from my house.

    Keep up the great work! Reply

  • Cori Roth
    August 31, 2020 9:47pm

    Love your blog, newsletter, desserts with or without a lot of sugar, books, sense of humor etc. Whatever you are doing I am enjoying it all! DON’T CHANGE ANYTHING!!!!!! Reply

  • Becky
    August 31, 2020 9:50pm

    Thank you for all that you do, David! Reply

  • Stephanie
    August 31, 2020 9:54pm

    Your instagram live and blog remind me that there can be kindness and humour on the internet. I would pay a subscription rate for that any day.

    I am always charmed by your self-deprecating ways and try to remember you when I am feeling particularly frustrated by life. Reply

  • Carole S
    August 31, 2020 9:58pm

    I really enjoy your blog and have been following it for a long time. I agree that it is not your job to supply everyone with gluten free or low sugar options though if you have them it may be helpful to some. It would be nice if people who need that could make the changes themselves and post them in the comments section
    . Changing a recipe is a tricky business and I am happy to trust you when it comes to knowing what makes the best tasting product. Reply

  • Marion Montgomery
    August 31, 2020 10:07pm

    I’ve been reading your blog since the beginning, when recipe story sites were just beginning. Most have dropped off, but you are always here with us. It always feels like you are talking to a friend, love your love of food, travel, showing France as you go to other towns and cities. And when we could travel, to international places. And I like your recipes, too. And The Sweet Life in Paris, I sent it to so many friends who would be hitting Paris for the first time. After living near Geneva, I had learned all the things you talk about and it made me laugh. Bonjour, Davide, Bonne Journee! Don’t change but i’ll gladly subscribe if you decide to do that! Marion Reply

  • Julie Cook
    August 31, 2020 10:08pm

    David— I missed the survey— probably due to keeping grandkids while our son and daughter-n-law work from during the madness.
    I first learned about you 11 years ago when I was planning a trip to Paris for me and my aunt— I bought one if your books that showcased visiting the city.
    I found reading your book to be like chatting with a long time friend— of which was refreshing.
    I wanted to find you when we went to Paris just to buy you a drink but thought better leat the word stalker came up

    Since that time, I have bought several of your books and subscribed to your new latter— always appreciating your sincerity and kindness.

    Just before the lockdown, I had bought Drinking French.
    Suddenly, as life turned upside down, our daughter-n-law and two grandchildren had to come live with us as she taught from home as my husband and I watched the kids while our son remained at their home in Atlanta working from home- the highlight of each day was our happy hour as we worked our way through Drinking French.
    Our local liquor store ran curbside pick-up during the lockdown so I’d pull up and hand them my list for things like Suze, Lillet, Chartreuse, absinthe etc-
    You kept us sane— perhaps a bit intoxicated but always happy, creative and firever looking forward to each afternoon— once June arrived and they went home— each afternoon I’m still pullIng out my book to see how I’d like to whet my whistle.
    The last word seems to be my go to-/

    Recently cleaning out closets, I found that first book I’d bought in anticipation of that trip— my aunt has since passed away, but not my memories— I’m now revisiting that first book—
    So thank you David— for everything
    ( and do forgive the typos and autocorrect as I’m currently holding a sleeping 2 year old! Reply

  • Valerie
    August 31, 2020 10:16pm

    I love your blog just as it is, typoz and all. I trust your instincts as to the correct amount of sugar and fat for maximum flavor. Reply

  • Marilyn
    August 31, 2020 10:17pm

    Though I tend to follow you more on Facebook and Instagram, I’ve read your blog for years and used many of your recipes (there’s pesto vinaigrette in the fridge now). I didn’t respond to the survey but I think I agree with a lot of the positive responses. I like your blog the way it is; I’d pay to subscribe but I don’t mind the ads unless they interfere with reading a recipe or story.

    Keep up the great work you do and thank you for letting me follow a bit of your life. Your Apero hours kept me entertained and inspired me to buy the book and purchase many of the liquors mentioned (the Ferrand distilleries’ products are amazing) and who knew I’d like Chartreuse!). And following your recent vacances is the only vacation I’ll get this year! Reply

  • Lynn Hart
    August 31, 2020 10:20pm

    Early this spring my best friend gave me your new book Drinking French.
    Even kinder, and more fun , her husband has worked his way through the book entertaining us with your delicious cocktails!
    Thank you David, Karen F and Jim F❤️ Reply

  • Natalia
    August 31, 2020 10:26pm

    Hi David ! Thanks for this post, is interesting to see how the blogosphere has evolved through the years and now everything seems to be *monetized* (I’m not really sure that word exists ?) One alternative that come to my mind is Patreon .
    And for the measurements, I used to have a conversion chart in my kitchen notebook and I’m wondering if such thing exists as a tool for doing the conversions automatically (ask your developer maybe you can find a solution together).
    And please keep the desserts in the blog, sometimes I wonder why people don’t just try the recipe with less sugar (I am totally amateur in the kitchen, but I think that the worst thing in life is not trying).
    Ah, and last weekend I did your recipe of «Moelleux aux fruits» with raspberries and peaches, c’était délicieux ! Reply

  • August 31, 2020 10:32pm

    Dear David,
    I missed the survey but just wanted to add my voice to the chorus singing your praises. I love your combination of humor and thorough research. Although I love cooking and learning about new foods through your recipes, my favorite part of your books and blog, by far, is your commentary on life in Paris. As an American who leads tours in Europe, much of what I share with my tour members about daily life in France I’ve learned through the facts and anecdotes you’ve shared. Merci beaucoup, toujours! Reply

  • Tammi
    August 31, 2020 10:33pm

    David, I love how you write your blog, you give us insight into living in Paris as well as the great dessert shops and restaurants or coffee shops. Negative comments are worth the time it takes to read them. We appreciate the work you put into writing these posts to make us happy. You have a kind personality and great sense of humour and the inst Aperol hours helped make working at home much more enjoyable. Reply

  • Frances in Napa, CA
    August 31, 2020 10:33pm

    I try not to miss your Instagram stories as I enjoy them so much. I feel transported to France, a country I love dearly. I just signed up for your blog, and I know I will love it, too.
    Thank you so very much! Reply

  • Mary
    August 31, 2020 10:34pm

    Hello, I did not see the post with the survey or I would have responded. Really enjoy your blog as it is; I don’t make a lot of the recipes as I don’t eat much dessert (shocking), but enjoy the discussion of techniques. Keep up the great work and don’t change a thing!! Reply

  • Faith E
    August 31, 2020 10:54pm

    David, you have been in France so long might you consider becoming David LeBovitz?
    an re: Australian measurements , is it because they use the imperial gallon?
    and I remember Judy Rogers saying once she compared all the measuring devices in her restaurant kitchen and the variation was as much as 20% !
    love you sooo much! merci a lot Reply

  • Libby
    August 31, 2020 11:10pm

    I just love reading your blogs, I have a love affair with Paris and living in Australia makes travelling there only a sometimes treat, reading of the places you visit and especially seeing photos of the abundant markets takes me there. The way you talk about food is wonderful and your style of writing is engaging. I have a few of your books and have made several of your recipes (without any adaptations, because I trust your process of development). Thank you and please don’t stop writing this blog. Reply

  • Annie Rose
    August 31, 2020 11:10pm

    David, I love your blog. I love learning about Paris through your eyes-the people, the food, the restaurants, the drinks-and I love your recipes. Keep on doing YOU. Ignore those who feel it is their mission in life to police the joy out of everything. Remember, even Julia Child was once criticized for how much butter and cream she used in her dishes, yet her legend lives on. You are in good company. Reply

  • Deborah Hodges
    August 31, 2020 11:18pm

    I did complete the survey, but have a couple more comments. So glad you are continuing your blog. Love your comments about the sugar police. For Gods sake, you are a patisserie chef! You cannot please everyone, so keep doing what you are doing! We have loved you for years. It was great getting to know you(and Romain, too) better through the live instagram posts this year. I mentioned in my survey reply, how awesome it is that you supply such a vast collection of recommendations regarding food and attractions in Paris! I have used many and truly value the suggestions. Better than Frommers, Steves, etc., because you actually live in Parisa nd travel around France. Thank you, thank you, thank you. During the pandemic, I feel I have prospered by your sharing. It has been food for the soul. I cannot wait to get on that jet to Paris when it is safe. Be well and stay safe! We appreciate all your hard work, David! Reply

  • August 31, 2020 11:24pm

    Honestly David the body of work you have presented us so far..for astonishing in its content, photos, amazing recipes, and consistency. I know how time consuming it is to produce this. If you quit posting tomorrow, you’ve already given us a truly invaluable resource. I hope you don’t quit…and I would happily subscribe…I would understand completely!! You’re the best! Reply

  • Kiran Vadrevu
    August 31, 2020 11:25pm

    Hello David

    I’ve learnt so many things about baking from your blog and books. My first ever ice cream was a recipe of yours. I wouldn’t want you paying attention to snide remarks. We love your blog for what it is and the amazing conversation narratives and the recipes. Please dont change a thing. Reply

  • Ella
    August 31, 2020 11:25pm

    Somehow I missed your survey. I wish I had participated. I love your blog just the way it is. I love to read through your recipes and particularly your techniques. I always learn something even if I don’t make the recipe. While I understand some people’s preoccupation with sugar and ingesting less of it (yawn), all things in moderation including moderation! They would do well to remember that you are a pre-eminent pastry chef/baker above all else and dessert by its nature is usually something a little sweet. If they don’t want to finish their meal with a little something sweet, there’s always cheese. Thanks for brightening my world with your blog and newsletter! Reply

  • Margaret Johnson
    August 31, 2020 11:34pm

    I love your blog. It makes me happy every time I read one. I’ve always wanted to visit Paris, but probably will never make i so your blog is the next best thing. Thank you. Reply

  • Penelope
    August 31, 2020 11:41pm

    David, what would we do without you? As always, your writing made me happy. I have all your books except Drinking French (because I don’t drink—but I bought it for a friend who does), and watch your videos just to check in and cheer up when I’m missing Paris. Thanks for giving us the feedback on the survey. And don’t worry about the typos that creep in when you’re writing a casual note to your friends! (PS: I’m a copy editor, so you can say you heard it from a pro. ) Reply

  • August 31, 2020 11:49pm

    I missed the survey, but I’ve read your blog for 10ish years, own three of your books, and make your recipes regularly. The amount of work you do for this blog is astounding and so appreciated. I would absolutely pay for a subscription. I also wonder if you’ve considered a Patreon situation–save some content like videos and new recipes for people who support you over there and leave the rest for free. It seems to work really well for some people. But, whatever you choose, I’ll continue to read and enjoy your work! The Gateau Therese recipe from The Sweet Life in Paris is my most-baked recipe ever. Reply

  • Susan Feltus
    September 1, 2020 12:05am

    David, you have been so generous sharing yourself and your life. I always feel like I am hearing from a dear friend when I read your work. Thank you for being you and being part of my life. Reply

  • Meryl Lande
    September 1, 2020 12:06am

    Please keep the dessert recipes!! I’m one who follows the recipes and they are always great. Many exactly how I remember then from my trip to southern France. Loved everything from your last posts from the south. Swear we were in some of those places! Reply

  • Michelle Arias
    September 1, 2020 12:07am

    Don’t let a few bad apples bring you down.
    The charm of your blog to me is you are enjoying life and all it’s delights (chocolate, butter, sugar, alcohol). I also find it so peculiar that people have to yap about another similar recipe to the one you posted on the comment section. I vote you get a little dictatorial and just delete lame comments.
    Keep living the SWEET life. Reply

  • September 1, 2020 12:09am

    Missed the survey, but enjoyed this post and some of the comments, too, as I’ve been around the blog a while. 3 things: 1. Folks can cut sugar themselves if they like–not hard. I’ll take a pastry chef’s recipes as they are and count an extra calorie or two!! 2. I’d pay for a subscription. I pay boo-koo bucks for a daily NYTimes subscription. It’s worth it. 3. Nigella Lawson has, on her recipes, a toggle at the upper right corner to switch back and forth for from US to Euro measurements. I like it; I don’t know if that would help. You’d still have to figure it all out. I lied, there’s a 4th: You’re a special person in my life though I don’t know you personally. I’m still an old school food blogger who just loves it for the fun of it all and do it for my family, friends, and cooking students. You’ve made a difference as an unknown mentor and you’re incredibly entertaining. Cook “write” on!!– XO, Alyce Reply

  • Heather
    September 1, 2020 12:20am

    Thank you so much for continuing with this lovely, useful, and entertaining blog!! We own The Perfect Scoop and Ready for Dessert. Once I made the brownies in Ready for Dessert I never made any other brownie recipe again!

    In addition to all the joy I get from reading your blog, you are responsible for tipping us off about one of our very favorite restaurants on Cape Cod. You mentioned Pizza Barbone in one of your blog posts years ago, so we tried it, loved it, and have been going ever since. Thank you for all that you do! Reply

  • Naomi D.
    September 1, 2020 12:22am

    Hooray! I filled out the survey, gladly. I subscribe to your newsletter but not the blog, because I check it every few days to see if there’s a new entry and today here’s this, a surprise I welcome every time you post. I’m also glad to see you must have had some time off. I’m one who said she’d be willing to pay $20/year, even though I would not for any other blog. Twenty years. I found you as a most difficult few years in my life was finally changing. You’re a friend I’ve never met, and I thank you for the years of sharing your life, and your cooking. May many more years be shared. Reply

  • Katy
    September 1, 2020 12:45am

    This was fascinating! My mind boggles at how much food blogs have changed since the early 2000s when I started reading them. I work in SEO and marketing so I understand why, but I still have nostalgia for the old days and still follow everyone who still publishes from those days. And you know what? I follow them on am RSS reader. Call me old fashioned, but I don’t want to be at the whim of algorithms and I don’t want more email. I think RSS needs to stage a comeback! Reply

  • Leslie Tobin Bacon
    September 1, 2020 12:46am

    Didn’t see the survey!! I have been a follower for about 15 years. What is wonderful, different and perfect about your blog and newsletter and videos: totally personal, and it changes and grows, just as you do… from restaurants, to bakeries, to cocktails to doing up your flat, to trips to the country, to flea markets — not everything is interesting to me, but what I love is your interest, your curiosity, your quest, and so I will follow you, wherever you (and R) go… Don’t change anything, just keep growing.. Reply

  • Mararet Z.
    September 1, 2020 12:48am

    I too missed the survey and just wanted to say I cannot remember how long I have followed you but it has been years. I enjoy your writing and your recipes never fail. LOL, there is never enough sugar and butter in a dessert recipe IMO.
    One of my favs is the tart crust recipe that you make in the oven. It is practically life changing, so simple and goof proof. I only follow a handful of people’s blogs since I do not want any politics or other nonsense. You are a civilized breath of fresh air. As you transition into whatever direction you decide to go, I know you will have many supporters.
    Merci Reply

  • Alexandra Smith
    September 1, 2020 12:51am

    Hi David,
    Hi not certain if happy or sad that I missed the survey. I just purchased the recent version of The Perfect Scoop (the older one is in my other house). It makes happy to know a new book is on the way. I own all of yours and treasure each one. Anyway, I think I’ve subscribe to your blog for many years and enjoyed so many more. If I need to pay for it, so be it.
    Love you.
    Alex Reply

  • Ruth breil
    September 1, 2020 1:02am

    Thank u for yr lovely update from Paris! I wanted to add that u have been more than kind and gracious about the food hobby that became your career!!! Way to go and good luck to you. I am a fine arts photographer with a big love for Paris, so obviously when you appeared on the web u became my favorite dood contact in Paris, France! I love that you share with us info on food markets and specialty shops in town. It’s the next best thing than wandering thru food markets in Paris myself! So again thanks a million for doing it with love and care and KNOWLEDGE! Merci&hug ruth breil NYNY. Reply

  • Allison
    September 1, 2020 1:10am

    I love this blog, and I feel like you are my friend! I’ve made many of your recipes, and during quarantine I worked through The Perfect Scoop. Its my dream to do one of your tours so we can talk and drink wine. Please don’t change anything, this is a perfect place on the internet. Reply

  • chantal
    September 1, 2020 1:21am

    Don’t change anything David. It is YOUR blog!
    I love it, have tried many recipes, all delicious, over the years.
    I wish people would ONLY post if they have tried your recipes…and not changed many ingredients. ..
    Got several of your books (The Perfect Scoop is my ice cream bible). Love your sense of humour, your recommendations, as well keeping me up to date with some old and new cookbooks from various authors.
    Thanks for your generosity and time. Reply

  • Sara
    September 1, 2020 1:59am

    We’ve missed you! Welcome back! Reply

  • Suzanne Hicks
    September 1, 2020 2:19am

    Please don’t stop writing your newsletter David. It’s a monthly highlight amid the darkness of the times. And My Paris Kitchen is my favorite Go to among a vast collection of cookbooks on my kitchen shelf. Stay well. Reply

  • Leslie
    September 1, 2020 2:21am

    Thank you for this post. It was so well organized and so clearly written, the information became not just interesting, but fascinating and fun to read. I have been living in a home built in 1952 with its original appliances. While charming, the functionality has been iffy at best. I’m currently living through a remodel and look forward to the time when I can open your cookbooks with confidence that I—and my kitchen—can turn out something lovely. Reply

  • Dianne
    September 1, 2020 2:29am

    I am always amazed at the high level of clarity that you bring to all your posts. I have enjoyed your recipes. I hope to continue learning more as you share insights into foods, etc.
    Keep up the good work! We desperately need to have our spirits uplifted during these trying times!
    Thank you so much for all you do to provide such informative & interesting articles. Reply

  • Kate
    September 1, 2020 2:30am

    Hi David,
    Very interesting post and my apologies for missing the survey as I would have very happily filled it in. To answer some of the survey questions, I have been reading for 9+ years, have bought 5 of your books in that time, subscribe to your newsletter and follow you on Instagram. I understand the concerns around paying for content – would something like Patreon work for you as a second source of paid content? As many paid platforms ask for payment in US dollars (for example), which by the time you exchange that to Australian $ (where I live), the cost can become prohibitive (it almost doubles), particularly if paying for content on multiple sites. I agree though, that you should be fairly compensated for your time and effort in creating your content.I like the idea of the wallet system you mentioned.
    It has certainly been interesting over the years seeing the shift in how blogs/sites are used – I definitely remember the excitement at logging on to my computer and seeing new notifications in my RSS feed. Those days seemed so much simpler in so many ways!
    I love your voice, your humour and insight in to all things French, I love your recipes and I love your stories on Instagram. Thank you. Reply

  • Terry
    September 1, 2020 2:40am

    There are so many reasons that I read the blog, but the most important is that it makes me smile and sometimes laugh out loud! It frequently jogs a memory from my year living in Angers. I love the recipes. I have multiple copies of all of your books. I have signed ones as keepsakes and kitchen splattered ones in regular use. I know I can count on your recipes to turn out. The cranberry sauce with candied oranges put an end to years of searching for the perfect thanksgiving recipe. Please keep doing what you are doing, it is just perfect! Reply

  • Mary J
    September 1, 2020 2:40am

    I’d been wondering what you found out from your survey. I often refer to you as “You know, David, my American in Paris”. I love your website, and the feeling that we are friends, though I know a whole lot more about you!! Thank you for sharing your bit of the world! Reply

  • Kelly in West Virginia
    September 1, 2020 2:55am

    I love your blog, your recipes, your books, and your Instagram. I’ve been following you for a long time, but you have really been a bright spot during this pandemic. I read your blog on Feedly. Thanks for all that you give to the world. You make it a better place. Reply

  • Kathy Tierney
    September 1, 2020 3:07am

    I have followed you for many years.
    I quote you.
    I cook your food.
    I drink your drinks.
    I own all your books.
    I laugh with you and Romain.
    You are entertainment.
    Keep up the good work! Reply

  • Rosemary W Coplan
    September 1, 2020 3:07am

    David, thank you for your
    response to your survey. I am pleased to learn of the responses you received and your thoughtful analysis. Your delightful posts many times are the highlight of my day, so please ! keep them coming. Reply

  • Puteh Gurm
    September 1, 2020 3:16am

    Love yr blog, love you on instagram.. i have a home based business selling gluten free baked goods and have a few customers who keep saying ‘reduce the sugar’. Its been hard saying no in a polite way!
    I have adapted plenty of your recipes to gluten free as i cant eat gluten and the way you write the recipes are brilliant.. makes it easy to convert to gf. Thank you for everything you do. You cant please everyone just know that there are many of us who love what you do. Reply

  • Jackie
    September 1, 2020 3:17am

    David, Sorry, I missed your survey.

    I just want you to ignore those who complain about sugar, typos, etc. When I read their comments I get my back up. Who are they to nitpick??

    I love your blog – own three of your books & have given two of them to my son & daughter-in-law who have spent time in France.

    I’m making Blackberry-Swirl ice cream from your The Perfect Scoop before the season is over. Delicious!! Reply

  • Cynthia Maranian
    September 1, 2020 3:21am

    I own every book you’ve written, trust your recipes, and have subscribed to your newsletter and blog since the early days. I also convinced my husband to take a few hours out of a cold and rainy weekend escape in Paris from our military post in Germany to meet up at your book signing at Treize-Baker’s Dozen. I’ve always appreciated the class and professionalism with which you present yourself online. Keep it up David, go in the direction your heart and mind lead you. And if you need to adjust later, then do it without worry. You’re a pro with good instincts; otherwise, you wouldn’t have lasted this long! Reply

  • Kath Campbell
    September 1, 2020 3:46am

    Thank you David. I did not do the survey but if I had it would have been all good! Reply

  • Anna
    September 1, 2020 3:52am

    Thank you for sharing the results, for reading them and taking sincere interest in your readers’ opinions.
    Let’s get through 2020 with people like you, amazing recipes and delicious results!
    Be well. Reply

  • A J Peabody
    September 1, 2020 3:55am

    Well. it has to happen: A complaint.

    Your posts make me jealous of the ingredient availability you find in Paris. I say this as someone who when staying in Paris decided one evening to run three blocks to buy a perfect peach before the local mini mart closed.

    I think this comment counts a praising with faint damn. Reply

  • MP Montreal
    September 1, 2020 3:58am

    Please don’t ever stop posting dessert recipes! For many years, my friends and fam have enjoyed all of the recipes I have made from your blog. Reply

  • Bella
    September 1, 2020 3:59am

    I missed the survey, but wanted to comment regardless. Yours is one of the few emails I regularly open when I see it in my email. Sadly, it often gets lost among the piles of promotional crap, which seems to build up no matter how often I unsubscribe from things. But I love reading your blog, even when it’s about a recipe I won’t ever make, because you tell beautiful stories. Reply

  • Katy
    September 1, 2020 4:03am

    I love your genuine kindness. Please keep doing what you do. I look forward to your posts. Reply

  • Sarah Ghiz Korwan
    September 1, 2020 4:04am

    Thank you so much for your blog, recipes, and books. I’m in the 9 year category and have bought several of your books. Your faux duck confit is one of my all-time favorite recipes. More recently, I made the cucumber mint cooler on several occasions and it was a huge hit! Finally, typos are not a bad thing, they keep it real! I hope to be reading/following you for at least 9 more years so keep on doing what you do. Thanks again! Reply

    • September 1, 2020 11:14am
      David Lebovitz

      Thanks and so glad you like that “confit” recipe. I make it quite a bit too, and it’s so easy, there’s no need to fuss with traditional confit! (Unless you like a project…) Reply

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