Blog Profile / David Lebovitz

Filed Under:Lifestyle / Food & Drink
Posts on Regator:718
Posts / Week:2
Archived Since:August 13, 2010

Blog Post Archive

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

Salted Butter Caramel Ice Cream recipe

When I was finalizing the recipes in The Perfect Scoop, I wrote too many recipes and needed to make room for all the other stuff that goes into a cookbook. Although I did include a favorite recipe for Pear Caramel Ice Cream, which gets...Show More Summary

La Ferme de Viltain

It’s not a drag to be in Paris in August. In fact, those who stay in town always say the same thing – “This is the best time of year to be in Paris.” (Or, “Wouldn’t it be incroyable if it was like this all year?”) Even though Paris is a lot smaller, imagine if 85% of the people left New York City or San Francisco in...

Basil Vinaigrette

My sauce for the summer is this one: Basil Vinaigrette. Don’t get me wrong, I love pesto. But this basil-forward sauce has the punchy flavor of fresh herbs but takes less than a minute to blend together. And unlike its thicker cousin,...Show More Summary

Blog Notes

Receive Blog Posts by Email and Newsletter Subscriptions A little bit back, I changed the service that sends out my monthly newsletter and blog posts to those of you who subscribe to receive them by email. If you want to get blog posts sent to you via email, to your Inbox, you can enter your email address here: Email Sign Up. To get my newsletter, which...

Bistrot Paul Bert

Shortly after I had arrived in Paris, I was having dinner with Romain at Bistrot Paul Bert. Nearby, a couple was speaking English and when I struck up a conversation with them, I asked how they knew about the restaurant. They mentioned they saw it on a “Best of” list in a culinary/travel magazine. So it wasn’t a secret back then, nor it is now. And with good...

The Marche d’Aligre in Paris

When I moved to Paris, I didn’t live far from the Marché d’Aligre. Not known for having a great sense of direction or distance, I didn’t know how close I was and would take the bus home, loaded down with my purchases from the market. There was a closer market in the Bastille, but the Aligre market was especially bustling, and had an energy and dynamic...

Spiced Plum Cake with Toffee Glaze

I came up with this cake almost fifteen years ago because I was looking for ways to use all the plums that we had when I was living in California. Northern California becomes plum central during the summer, with thanks going to Luther Burbank who developed a lot of varieties of fruit in the region, including the Santa Rosa plum, named after the town in California...

Panifica bakery

I used to cross Paris to buy a loaf of bread. That was when I was more of a débutant and kept a list of bakeries that I wanted to visit, and I’d make it a point to check off as many as I could, to try their bread. But few in Paris go farther than their local boulangerie to get their bread. Since it’s...

Summer Fruit Tart with Almond Cream

This is one of the simplest fruit tarts to make. Juicy fruits are embedded in a rich almond frangipan, making it easy to slice, and it keeps well, too. So now that we’ve got that out of the way, let’s talk about nectarines. Peaches get a lot of press. Yes, they’re juicy and yes they’re sweet. But honestly, I prefer the more assertive flavor of nectarines,...

Plum Strawberry Jam

I am sure that after I am gone, they are going to find something peculiar in my brain. (If they find anything in there at all…) It’s a special spot that compels one to make jam, and maybe they will name it after me. For the last couple of weeks, I’ve been on a jam-making binge. We’re in the final weeks of strawberries here and I...

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