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David Lebovitz

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
Green Salad with Peas, Green Beans, and Buttermilk Ranch Dressing

Green Salad with Peas, Green Beans, and Buttermilk Ranch Dressing

I love a big salad, especially in the summer. Actually, a big bowl of greens, one that includes lots of crunchy things, is one of my favorite things at any time of the year. My default dressing is a
Banana Bread

Banana Bread

I’ve been thinking about Banana Bread lately, mostly due to an assortment of bananas that are taking up valuable real estate in my freezer. Another issue that’s taken up (valuable) space in my brain
Red Chile Braised Beef

Red Chile Braised Beef

We find ourselves eating in, rather than going out, more than not. For one thing, the food is often better, or just simpler. Maybe I’m getting grouchy, but after a recipe trip where I ate our every
Hawaii

Hawaii

It’s not every day, or every year (or every decade, unfortunately) that I get to spend some time with my family in Los Angeles. So I was excited by the chance to join them, not in L.A., but in Hawaii.

News, and a Book/Ice Cream Event

I took a break for some quality family time, which, by happy coincidence, included a dose of beach time as well. Now I’m back and figuring out the best way to keep my tan (which I rarely get) so I can
Bouillon Pigalle

Bouillon Pigalle

I used to wonder why someone didn’t open a bistro in Paris serving classic French food, a bouillion, if you will, a word used to describe a place known for serving lots of food, in generous
Devil’s Food Chocolate Ice Cream

Devil’s Food Chocolate Ice Cream

There are a lot of ways to do the same thing, just as there are a variety of ways to get to the same place. Which is why it’s always fun for me to give a go at another recipe, maybe one that I’m
Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great
Italian Polenta Cookies

Italian Polenta Cookies

I recently found myself with too much fine polenta on my hands that I’d gathered for some recipe testing. Grocery stores in France carry polenta (usually instant), and corn flour can be found at
Elderflower Sorbet

Elderflower Sorbet

This past week, it’s been everything elderflower around here. The weekend prior we visited friends who live outside of Paris and spent a lot of time wandering around their garden, which always makes
Strawberry Margaritas

Strawberry Margaritas

The seasons seem to start a little earlier in France than elsewhere, or maybe that’s just me. I tend to want to jump the gun as soon as I see strawberries or cherries at the market every spring. But I
Pasta Puttanesca

Pasta Puttanesca

One of my favorite pastas is Pasta Puttanesca. For some reason, I don’t make it very often, because I always seem to be sautéing fresh greens in olive oil and garlic, or something like that, to toss
Bordeaux

Bordeaux

If you haven’t been to Bordeaux in a while, you might be in for a shock, although it’s more like, you’ll be in for a treat. Previously considered a staid city, Bordeaux has rebooted itself, partially
One Pan Harissa Chicken

One Pan Harissa Chicken

Let me start by disclosing something. As soon as I saw the title of this book, and subtitle – Dinner: Changing the Game By Melissa Clark, I knew it was going to be a great book. With a title like
The Best Apple Tart in Paris

The Best Apple Tart in Paris

I take a tough line at calling something “the best.” As anyone who’s tried to get the best chocolate shop, the best bakery, the best bistro, etc., out of me knows I’m always coy with an answer.