Archive for David Lebovitz

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

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 turned out and served warm, became…

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 globalized cooking, erasing…

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 of…

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 free, but the store requests people RSVP so…

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 wrote, I realized that…

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 tips & errata

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 amount is correct.)

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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 subject. When people ask me how I…

KitchenAid Mixer & David Lebovitz Cookbook Library Giveaway


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 topping, in spite of regular surveillance by…

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 flavors; almond is the most popular, but…

Upcoming L’appart Events and Paris Trip Giveaway

 

 

January

I’ll be riding the rails (or the glamorous bus) to Philadelphia for an event on January 12 at 7pm, at Barnes & Noble in Rittenhouse Square with my friends from Context Travel, who are offering a special Paris trip giveaway.

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Brown Butter Old Fashioned Cocktail

I recently did an event with Deb Perelman for our new books, L’appart and Smitten Kitchen Every Day. We’d both been traveling around, and not one, not two…but three times, we were in the same city at the same time, but…

Supermoon Bakehouse