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David Lebovitz

New York City Book Event – November 13th

New York City Book Event – November 13th

To celebrate the release of the paperback edition of L’Appart, I’ll be at Shakespeare & Co. at 939 Lexington Avenue (between 68th and 69th Streets) in New York City on Tuesday, November 13th, from
No-Knead Potato Pizza

No-Knead Potato Pizza

Potato pizza sounds a bit odd, until you try it. The first time I had it was in Rome at Pizzarium, which I still remember almost fifteen years later. My memory isn’t what it used to be (as people
L’Appart, now available in Paperback!

L’Appart, now available in Paperback!

The story was a long time in the making, from deciding to plant roots in Paris, to finding an apartment and tackling a renovation. As often happens, things didn’t quite go as planned. There were
Spiced Honey Cakes

Spiced Honey Cakes

I always wonder, when I open a cookbook, what recipe is going to jump out at me? I sometimes head for the dessert chapter first, but since man (and everyone else) can’t live by dessert alone –
Sandrine Chappaz Chocolate

Sandrine Chappaz Chocolate

A couple of weeks ago, I took a trip to the Savoie, a region of France that was once a dukedom of Italy. As you travel through France, especially away from the center of the country, you see more
Favorite Newsletters

Favorite Newsletters

Hoo-boy, a lot has changed in blogging since I started. Back then, people relied on RSS feeds to read blogs. Something changed, and now it’s social media and direct email notification that readers use
Peanut Butter Paprika Cookies

Peanut Butter Paprika Cookies

There isn’t quite a word for “pie” in French. Tourte describes a double-crusted, enclosed pastry of some sort, but isn’t quite the same as pies in the States are. Like dishes from other nationalities
Grilled Baby Back Ribs

Grilled Baby Back Ribs

People don’t associate French cooking with grilling. But if you go to any neighborhood festival in the summer, out in the countryside, there’s invariably a grill covered with sausages, including
Le Petit Grain

Le Petit Grain

A few months ago, I started following an interesting-looking Instagram account of a bakery in Paris that was making all their breads using natural leavenings, rather than commercial yeast. I didn’t
Bistro Pierre Lapin

Bistro Pierre Lapin

People are impressed with (and a little envious of) the French and their relationship to food, especially a meal. So much so that UNESCO added the gastronomic meal of the French to their list of
White Negroni

White Negroni

While my computer is still in the shop (it’s going on week three…) I’ve been eking out posts while praying to the gods, or technicians at Apple, that I get it back soon. In the meantime, it gave me a
Plum Flaugnarde

Plum Flaugnarde

Once again, I found myself with an overload of fruit. Sure, I like pears and apples, which show up at the market on the cusp of autumn. But I want summer to last as long as possible. So when I see
Creme Brulee

Creme Brulee

When it was on the cusp of popularity in the U.S., I sort of introduced crème brûlée to a restaurant where I was working at the time, and, predictably, they took off. So much so, that most of my
Carnitas

Carnitas

What to do when people call you thirty minutes before you’ve invited them for dinner? It’s something I don’t understand. If you’re anything like me, during those precious few minutes before everyone
Salted Butter Caramel Sauce

Salted Butter Caramel Sauce

This is my favorite, go-to salted butter caramel sauce. There are no real tricks or fancy techniques. And while staying in friend’s houses, I realized I didn’t have my usual arsenal of equipment so
Republic of Booza

Republic of Booza

I’m always interested in ice cream, no matter where it’s from. But probably the most intriguing one I’ve ever come across was booza, an ice cream thickened, not with eggs or cornstarch, but with
One-Bottle Scotch Cocktail

One-Bottle Scotch Cocktail

Some people get irked when they want to make a cocktail recipe, and as they gather the ingredients, they find that some things are hard to get, or too expensive, and before you know it (as I do, very
Plum Sorbet

Plum Sorbet

When I wrote the first edition of The Perfect Scoop. I only allowed myself to use the word “refreshing “ once, which I’m pretty sure I did. When you write a book, there’s a tendency to include
Eggplant and Yogurt Spread with Saffron

Eggplant and Yogurt Spread with Saffron

When Anissa Helou told me she was writing a book on the foods of the Islamic world, I was surprised, and a little curious. I didn’t know much about the food, but I am always drawn to the flavors, and
The Quarter and Eighth Sheet Pan

The Quarter and Eighth Sheet Pan

Of all the favorite finds I’ve come across in the last few years, one (or two) of my favorites have been these mini sheet pans. Most professional bakers use what are called full sheet pans, or half