David Lebovitz

Echo Deli in Paris

Echo Deli in Paris

I don’t get out for lunch as much as I used to, or want to, but a dizzying amount of cafés, restaurants, and pastry shops have opened while I was holed up writing books. One that was getting an
Farro Risotto (Farrotto) with Radicchio and Bacon

Farro Risotto (Farrotto) with Radicchio and Bacon

This dish came together rather serendipitously on a Sunday afternoon. I was up to my elbows testing recipes and was looking for something savory for dinner that didn’t require too much prep, or dishes
Benoit Castel Pastry Shop

Benoit Castel Pastry Shop

There’s an exciting wave of pastry places opening in Paris. The last time that happened to such an extent was when Pierre Hermé kicked off a new wave of excitement about la pâtisserie nearly two
Malva Pudding Cakes

Malva Pudding Cakes

Before a recent visit to Los Angeles, I’d heard a lot about Sqirl, a quirky restaurant with a funny name. People were imploring me to go. So much so, that if I didn’t, I’d be racked with guilt for the
L’appart Book Event at WHSmith in Paris

L’appart Book Event at WHSmith in Paris

I’ll be at WHSmith booksellers in Paris for a talk and book signing at 6 pm Thursday night (Feb 8). The event is open to all, although you’re welcome to RSVP on the Facebook Event page. See you there!
A Visit to the All-Clad Cookware Factory

A Visit to the All-Clad Cookware Factory

There’s nothing I love more than a factory tour, especially when it has something to do with food, or cooking. So I jumped at the chance to visit the All-Clad factory while on book tour. Pittsburgh is
Black Bean Soup

Black Bean Soup

When I was leafing through ¡Cuba! – Recipes and stories from the Cuban Kitchen, I was reminded how much I like black bean soup. In theory, black bean soup is just a dark bowl of beans and doesn’t
Seeded Multigrain Crackers

Seeded Multigrain Crackers

I love my trusty DSLR camera, but it weighs a ton, and lugging it even around my kitchen when I’m baking means I’m not as nimble as I’d like to be. (I’m a baker, not a photographer, as several people
Caramelized Endive and Blue Cheese Tart

Caramelized Endive and Blue Cheese Tart

When I first heard about tarte Tatin, nothing sounded better to me. What first seems like way too many apples packed into a skillet, then caramelized and baked under a blanket of buttery pastry, then
Double Chocolate Bundt Cake with Chocolate Glaze

Double Chocolate Bundt Cake with Chocolate Glaze

One of the compelling things about food blogs is how they bring together people from all over the world. Cooking and eating is something we all have in common, no matter where we are from. Blogs have
Giant Bean Gratin

Giant Bean Gratin

I spent much of the fall and winter running around, while a pile of cookbooks waited patiently for me to cook from them. Now that I’m back in the saddle, and in the kitchen, I’m getting around to some
Philadelphia & Pittsburgh L’appart Book Events

Philadelphia & Pittsburgh L’appart Book Events

On January 10, I’ll be in conversation with Beth Kracklauer of the Wall Street Journal discussing L’appart and signing books at White Whale Books in Pittsburgh, PA. The event starts at 7pm and is
Panettone French Toast

Panettone French Toast

I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I
Panettone Bread Pudding

Panettone Bread Pudding

I’m somewhat of a grump about bread pudding. It’s not that I don’t like it, but to me, bread pudding is something you eat at home, like fruit salad. I don’t need someone cutting up a bowl of fruit for
L’appart recipe erratum (Dandelion Flatbread)

L’appart recipe erratum (Dandelion Flatbread)

Between the time I turned the recipe in, and the book got published, the 3/4 cup of water called for in the dough for the Dandelion Flatbread recipe in L’appart got changed to 1/4 cup. (The metric
Sorghum Ice Cream with Sorghum Peanut Brittle

Sorghum Ice Cream with Sorghum Peanut Brittle

The great thing about writing a single-subject cookbook is that you really get to explore one specific topic, which involves not just sharing what you already know, but what you’ve learned about the
KitchenAid Mixer & David Lebovitz Cookbook Library Giveaway

KitchenAid Mixer & David Lebovitz Cookbook Library Giveaway

To celebrate the release of L’appart: The Delights and Disasters of Making my Paris Home, KitchenAid is offering a KitchenAid Mini stand mixer to a lucky reader. The Artisan Mini is especially good
Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies

I’ve always had an affinity for whole grains. I use all-purpose flour frequently in baking, but I like the hearty taste of whole-grains, such as whole-wheat flour in croissants and polenta in crisp
Brown Butter Financiers

Brown Butter Financiers

One my favorites, of all French pastries, is the financier. Enriched with nuts, and moistened with butter, almost every bakery you go into has them. They come in different sizes, shapes, and even
Upcoming L’appart Events and Paris Trip Giveaway

Upcoming L’appart Events and Paris Trip Giveaway

December I’ll be heading by train to Boston (yay – no airports!), for an appearance at Milk Street cooking school with Chris Kimball. That event is sold-out but there’s an open-to-all event at Flour