Recipes and Posts from Davidlebovitz.com
Everything food-related and travel (with a focus on Paris)...and more! From DavidLebovitz.com
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Coconut Chocolate Macaroon Recipe
Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroons in it, you’ll find the much-loved recipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently...
Cherry Compote
I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when they’re in season. It gets particularly dire when faced with apricots and cherries, two fruits whose seasons are much shorter than the others. The first fresh apricots I saw were back in upstate New York, around the...
paris restaurants (new updates)
I’ve been featuring some new and revisited favorite restaurants in Paris, writing them up in my newsletter. You can find a list of my Favorite Restaurants in Paris on my website but here are links to the posts in my newsletter of places I’ve eaten at lately… To get more Paris tips (and stories and recipes) sent right to your Inbox, subscribe to my newsletter...
Bourbon-Ginger Pecan Pie
I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold. Cafés and restaurants that I knew, and areas that I frequent, were...
Salted Butter Chocolate Sauce
When it comes to baking and desserts, one doesn’t necessarily think of salt as a flavor. But more and more, I keep considering, and reconsidering, the role that salt plays in just about everything I bake. And because I keep both salted and unsalted butter on hand – I can’t imagine my morning toast without a little salted butter spread over the top – I’ll...
Summer Fruit Galette
Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can. At Paris markets, I try to search out producteurs, the vendors who grow the food they sell, and every summer, one in...
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 fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a...
How to buy an ice cream maker
Everybody loves ice cream, and now more than ever, it’s easier to make ice cream, sorbet, and frozen yogurt at home. While people have been making ice cream before the advent of electricity (so yes, you can make ice cream without a machine), there are several options in various price ranges that make the job easier, with results that your friends and family will love....
