Archive for David Lebovitz

Bistro Pierre Lapin

People are impressed with (and a little envious of) the French and their relationship to food, especially a meal. So much so that UNESCO added the gastronomic meal of the French to their list of Intangible Cultural Heritage designations. The gathering…

White Negroni

While my computer is still in the shop (it’s going on week three…) I’ve been eking out posts while praying to the gods, or technicians at Apple, that I get it back soon. In the meantime, it gave me a good…

Plum Flaugnarde

Once again, I found myself with an overload of fruit. Sure, I like pears and apples, which show up at the market on the cusp of autumn. But I want summer to last as long as possible. So when I see…

Creme Brulee

When it was on the cusp of popularity in the U.S., I sort of introduced crème brûlée to a restaurant where I was working at the time, and, predictably, they took off. So much so, that most of my nights…

Carnitas

What to do when people call you thirty minutes before you’ve invited them for dinner? It’s something I don’t understand. If you’re anything like me, during those precious few minutes before everyone arrives you’re racing around (probably not entirely dressed…)…

Salted Butter Caramel Sauce

This is my favorite, go-to salted butter caramel sauce. There are no real tricks or fancy techniques. And while staying in friend’s houses, I realized I didn’t have my usual arsenal of equipment so was limited in what I could…

Republic of Booza

I’m always interested in ice cream, no matter where it’s from. But probably the most intriguing one I’ve ever come across was booza, an ice cream thickened, not with eggs or cornstarch, but with sahleb and mastic.

Republic of Booza was…

One-Bottle Scotch Cocktail

Some people get irked when they want to make a cocktail recipe, and as they gather the ingredients, they find that some things are hard to get, or too expensive, and before you know it (as I do, very well),…

Plum Sorbet

When I wrote the first edition of The Perfect Scoop. I only allowed myself to use the word “refreshing “ once, which I’m pretty sure I did. When you write a book, there’s a tendency to include everything that you…

Plum and Rhubarb Crisp

I’m not sure if I just returned from lunch, or if I was privy to a top-secret breeding ground for a race of super lovely people, that also happen to be amazing cooks.
serving crisp plum rhubarb crisp

When I walked into the home of Rachel…

Eggplant and Yogurt Spread with Saffron

When Anissa Helou told me she was writing a book on the foods of the Islamic world, I was surprised, and a little curious. I didn’t know much about the food, but I am always drawn to the flavors, and ingredients…

The Quarter and Eighth Sheet Pan

Of all the favorite finds I’ve come across in the last few years, one (or two) of my favorites have been these mini sheet pans. Most professional bakers use what are called full sheet pans, or half sheet pans. They’re…

Green Salad with Peas, Green Beans, and Buttermilk Ranch Dressing

I love a big salad, especially in the summer. Actually, a big bowl of greens, one that includes lots of crunchy things, is one of my favorite things at any time of the year. My default dressing is a French…

Banana Bread

I’ve been thinking about Banana Bread lately, mostly due to an assortment of bananas that are taking up valuable real estate in my freezer. Another issue that’s taken up (valuable) space in my brain has been trying to understand the difference between…

Red Chile Braised Beef

We find ourselves eating in, rather than going out, more than not. For one thing, the food is often better, or just simpler. Maybe I’m getting grouchy, but after a recipe trip where I ate out at every meal, all…