Blog Profile / David Lebovitz

Filed Under:Lifestyle / Food & Drink
Posts on Regator:627
Posts / Week:2.1
Archived Since:August 13, 2010

Blog Post Archive

The Chin Up, and Breuckelen Distilling

Whenever I’m in New York, I have a few drinking buddies all ready to hit a few bars for cocktails with me. One friend who I used to work with at Chez Panisse is at the top of that list and we both like our cocktails the same way: Not on the sweet side. So when we go out, we scan bar menus to find drinks...

Olive Oil Muffins

This past Easter, I had brunch with my family in New York at Maialino. I think we are all on the same wavelength about brunch (and about facing other people early in the morning) because we sat down at the civilized hour of 2pm. After we all ordered what we wanted and we also added a basket of pastries for us to share. Before the waiter walked...

John Brown Smokehouse

I remember being déçu (disappointed) a few years back when I signed up to go to a barbecue dinner in Paris and I was super-excited to attend. But instead of being served platters of long-cooked meat, I found myself being handed a plate...Show More Summary

Chicken Bulgogi

While people have been tripping over each other lately, letting everyone know how authentic they can be, outraged over a recipe or poem they saw online, one only needs to look to Korean food to see how it’s done. Koreans don’t seem to have the same strictness to guidelines that are bestowed upon other cuisines, which is great because you can cook, add things that you like,...

Honey Ice Cream

  I didn’t fall in love with chestnut honey right off the bat. When I took my first spoonful from the jar, I took a little too much and recoiled from the bitterness. While celebrated in some cultures, some of us are less-accustomed to bitter flavors. Show More Summary

This Weekend! New York Demo & Book Signing

I’ll be doing a demonstration and a Q & A at the Sur La Table store in New York City this Saturday, April 9th, starting at 10am. (Although not included, I hope to get a personal demo of one of their coffee machines at that hour…) Afterward, I’ll be signing copies of My Paris Kitchen until 11:30am. The store is located at 306 W. 57th...

eBook sale: My Paris Kitchen…just $1.99!

For a limited time, from April 3 to April 17th, you can get a copy of My Paris Kitchen for only $1.99 in the eBook format. It’s available in a variety of formats for electronic devices, including: Amazon Kindle Apple iBooks Barnes & Noble Nook Kobo Google Play A few notes: -This offer is scheduled to run through the dates noted above, but I have...


One of the appeals of Brooklyn is the rich ethnic mix of cultures, cuisines, and traditions, that is somewhat of a microcosm of America. Many of our grandparents, including mine, arrived on Ellis Island and assimilated to life in America in New York City. Show More Summary

Cherry Poppy Seed Cake

With spring around the corner, all thoughts are turning to fruit, while we wait for stone fruits to arrive. Nectarines, peaches, plums and apricots will soon be at the markets, usually led by cherries, which are often the first to make an appearance. Show More Summary

The New Spain cocktail

I fell in love with sherry the first time I went to Spain, but it’s something that slips my mind when I’m looking for something in the drink department. And Sherry, by Talia Baiocchi hoped to change that for me, and for lots of other people with her book, which has the best subtitle ever: “The wine world’s best-kept secret.” At that sums up a lot...

My Favorite Knife

I’ve gone through several kitchens in my life, lots of pots and pans, various mixers, food processors, blenders and even a number of espresso machines. Kitchen scales? I’ve tried them all. But my one constant is my knives. No matter where I go, or where I move to, my knives come with me. I bought my favorite paring knife back in the early 1980’s and it’s still...

Man’oushe: Za’atar Flatbread

I’ve been thinking about man’oushe for years, ever since I went to Lebanon and someone handed me a warm flatbread right out of the wood-fired oven. It was the perfect snack: A warm, slightly supple dough slathered with za’atar, an herbaceous seasoning blend punctuated with sumac and sesame seeds. Show More Summary

A Visit to a French Cheese Shop in Paris (video)

The way to shop for cheese in France is not to go into a shop with a list of cheeses that you plan to buy. The way to do it is to go in, look around, see what looks best that day, and buy that. There is, however, another factor – and probably the most important one – and that’s to listen to the advice...

Homemade Corned Beef

My desert island food is corned beef. Hot, piled up on a sandwich, between two pieces of rye bread with spicy brown mustard smeared liberally inside, corned beef is the one food that I could find myself being happily enjoying if trapped on a desert island. Show More Summary

Spaghetti Pie

I’m kind of a nitwit in social situations. Consider last spring (or was it summer?), when I was at a party in New York, I met Justin Chapple. A bunch of us chatted casually over cocktails in our friend’s backyard, but I found out later he is the Mad Genius over at Food & Wine and he’s on television and all that good stuff. After I found...

La Bourse et la Vie

When Daniel Rose opened his first restaurant, Spring, it was a small, seasonally driven restaurant on an unremarkable street in the 9th arrondissement. Word quickly spread about the talented chef, who helped fuel a revolution of younger...Show More Summary

Peanut Butter Granola Bars

I have a mixed history with granola bars. The only ones I’ve ever made that were absolute perfection was when I had some peanut butter frosting leftover from a cupcake recipe that I was playing around with. I mixed in some other ingredients into a bowl of leftover frosting on the counter, perhaps more peanut butter, some nuts, a handful of oats, etc, until it looked like...

Tangerine Sorbet

There are a lot of desserts in my repertoire, but the one that I always have room for – and crave – is Tangerine Sorbet. Come winter, when the markets are loaded up with citrus, Parisians rifle through the piles on the market stands and buy ’em by the kilo. (About 2 pounds.) I do too, never failing to come home with a sack bulging...

Chocolate Babka

I’d been anxious to eat at Honey & Co. in London, which was at the top of my list of places to try there, but never made it. One of the underrepresented foods in Paris is Middle Eastern food. With a large population from that part of the world, most of the restaurants are snack bar-like stands. And even at the standard Middle Eastern restaurants,...

Watercress Soup

One of the differences between French and American dining is that the green salad is normally served after the meal, either with cheese or on its own. I remember Romain being very surprised when I told him that Americans usually ate cheese before a meal, with the apéritif. “Ah bon?” he replied, having a moment believing that we did that. Show More Summary

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