Blog Profile / David Lebovitz

Filed Under:Lifestyle / Food & Drink
Posts on Regator:668
Posts / Week:2
Archived Since:August 13, 2010

Blog Post Archive

Black Manhattan

When I picked up Bitters, a book celebrating the history and culture of using bitters in cocktails, I was immediately hooked on the subject. I am always drawn to books that not only tackle a single subject, but do it so well. The book...Show More Summary

Maple Pumpkin Flan

Like many others, I’m a fan of Ina Garten. Growing up, her mother didn’t want her in the kitchen and she never considered cooking as a profession. After marrying her husband Jeffrey, though, he suggested she quit her government job and...Show More Summary

Baked Apples with Ginger

One dessert I don’t make often enough are baked apples, known in France as Pommes rôti au four, or Pommes au four – oven-roasted apples. We have great apples in France, which I like to buy from the local grower at my market. But Americans also have a long history with lovely apples and when I was growing up, we lived near a cider mill and...

La Newyorkina Mexican Ice Cream

Before my first trip to Mexico a number of years ago, I didn’t know Mexico was a country known for its ice cream (helado), let alone an array of other delicious sweets. I wandered through panaderias (bakeries) with the metal tray and tongs they gave me, picking out my own cakes and confections. Show More Summary

Apple Date Cake with Salted Caramel Glaze

It’s been a turbulent week and I went into my usual default mode: I baked something. I’d been planning on sharing an apple cake recipe with you, having cooked up some apples and bought some dates in preparation. But one morning I awoke very early after a fitful night of sleep and started pitting dates, in the early hours of the day, before the sun came...

Chocolate Chip Skillet Cookie Bars

I love cookies. If there is a selection of cookies on a dessert menu, I always will order it. I’ve been to cookie shops from Beirut to Bushwick, nibbling my way through chewy chocolate chip cookies, macarons, buttery sablés, and snappy ginger cookies, whenever I can. Show More Summary

Warm Hummus with Spiced Lamb

This was a bang-up year for cookbooks. Although my editor isn’t thrilled, I am glad that I didn’t have a book come out this fall with all the other great books that have crossed my path. Because it’s nice to be able to spend some time cooking and baking through them. (While I work on edits for mine, coming out next year. If I finish it…) One...

Pumpkin Jam

It’s very hard to make generalizations. An article might say, “The French love their cheese,” and, of course, there will be someone out there who will say, “I have a French friend and they don’t like cheese.” Or “Americans love cinnamon,” which is partially true, although I’m sure there is at least one or two of you out there that can’t abide it. Generally speaking (at...

German Apple-Almond Cake

German baking, I don’t think, gets its due. It’s partially because the names of the pastries and baked goods don’t exactly roll right off most of our tongues. Kartoffel-Käse Dinnede, Zitronenbiskuitrolle, Aachener Poschweck, Schwäbischer...Show More Summary

Cheese Ball

The French concept of terroir, a confluence of elements – soil, atmosphere, weather, and other factors – that gives something a certain taste or flavor to foods and wine, is often spoken of as an elusive concept outside of France. But it does exist in the United States, as well as other countries. We just don’t have a word for it. The French, being so...

Merguez & Pastrami

The most interesting neighborhood right now in Paris is the 9th arrondissement. Walk in any various directions from a métro station after you land there, and you’ll find yourself in a completely different neighborhoods, whether it’sShow More Summary

Ready for Dessert Cookbook on Sale – Just $1.99!

Get ready for holiday baking with the electronic version of Ready for Dessert on sale for only $1.99 for a limited time. It’s a collection of my all-time favorite baking recipes, from a spicy, moist Fresh Ginger Cake, just in time for the holidays, to the best Chocolate Chip Cookies. Show More Summary

Cold Toast

The French are known for their fine cuisine. The lavish lunches and sumptuous dinners are legendary. But breakfast, or le petit déjeuner, might seem to get short shrift, to the dismay of traveler’s coming from places where breakfastShow More Summary

Panna Cotta recipe

Panna cotta is incredibly easy to make, and if it takes you more than five minutes to put it together, you’re taking too long! The result is a silky, custard-like dessert that pairs well with fresh fruit, a compote of baked fruits, or even just a spoonful of homemade jam. Interestingly, it’s become popular in Paris and nowadays, it’s just as common to see it on...


It’s been a hectic year and I haven’t gotten out as much as I’d like to, in spite of a long list of places I’m trying to visit in Paris, and a more I plan to check out this fall. Early in the summer, I reserved a table at Fulgurances, intrigued by the food of Israeli chef Tamir Nahmias, former executive chef at Frenchie. His...

Giant Gougeres

Every summer, we head to Burgundy to visit French friends who live abroad, but who return for the summer. They quickly get reacquainted with the more leisurely lifestyle in the French countryside, which include enjoying Chablis and visiting the small town markets. Show More Summary

Tinos, Greece

Tinos isn’t one of those Greek islands that you hear a lot about. It doesn’t have exciting nightlife, like neighboring Mykonos, and while the weather is warm, the winds can be a bit fierce. But the upside is that it’s ruggedly beautiful and if you go during off-season, you’ll have a lot of the island to yourself and you can drive several kilometers and not come...


I used to have a hard time with certain cooked vegetable salads, such as ratatouille, even though people have insisted that I would like their version. Which I’ve always found odd, because if someone told me they didn’t like chocolate (I know – horrors!), I would not try to sell them on a brownie or chocolate cake. Show More Summary

Soupe au pistou

One of the great French dishes that I make every summer, when I gather fresh vegetables and basil at my market, is Soupe au pistou. Originally from Provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves. Continue Reading Soupe au pistou...

Sardine Pate Recipe

I serve this with pita bread cut into triangles, brushed with olive oil, and toasted. But toasted rounds of baguette, or any cracker or flatbread would be perfect. One with rye or whole grain flour is especially recommended. You can omit the chives and add some parsley or chervil. Show More Summary

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