David lebovitz

The crust will get a little darker as it baked, once filled. If it's getting too dark, you can either 1) Drape a sheet of foil lightly over the entire pie (making sure it's not touching the top of the pie filling, 2) Fashion pieces of foil over just the crust while the pie is baking, or 3) Use a pie shield. To make this gluten-free, you can use the Pretzel Pie Crust (using gluten-free pretzels) and cornstarch in place of the flour in the filling. The pie dough can be made in advance and…

So I'm going to go ahead and be one of those people who talk about their cats. I've resisted thus far, but it's time to introduce the world ...

Food blogger and cookbook author David Lebovitz is an American renter in Paris who inherited a narrow kitchen with a motley assortment of appliances stuffed under the slanted roof of his 650-square-foot top-floor apartment near the Bastille. “In America, if you don’t like your kitchen, you bulldoze it,” he says in his kitchen on a recent afternoon. “But renters don’t really spend a lot of money to do that in France.

Best Brownies Recipe - I've tried this recipe with carob (because I'm allergic to chocolate), and YUM!!!

The seasoning of summer

I am so surprised I have not before posted on this cake recipe. This is not only but my favorite cake, but I would go as far as to say it's...

Adapted from Around My French Table by Dorie GreenspanDorie doesn’t specify any type of apple but instead advises that you should use a mix of them. I don’t know what kind mine were since Romain brought them to me. The rum is really a great flavor in this cake, but if you’re avoiding alcohol, you could double or triple the vanilla to compensate. I also like this recipe because you can make it with ingredients easily on hand. Being American, I was tempted to add a dusting of ground cinnamon…

We wanted a little more BAM!

david lebovitz's chocolate sorbet

French Onion Soup (soupe à l’oignon) from “My Paris Kitchen” by David Lebovitz (photo above from the book, copyright Ed Anderson used with permission).

Adapted from Life is What You Bake It by Vallery LomasI made a few changes to the recipe, adding more bacon (sorry/not sorry), and dicing the cheese, rather than grating it, so there would be little pockets of cheese inside the eggy custard. I'm not convinced it made a difference so you could do it either way. Vallery doesn't turn up her nose at store-bought crusts, and she's not alone; pre-made tart dough is very popular in France and every supermarket has several varieties, including tart…

Use the most flavorful grapes you can find, such as muscat, Niagara, or Concord grapes, although it'll be fine made with regular store-bought grapes, too. If don't want to deal with seeds, you can halve the grapes and pluck out the seeds, or use seedless grapes. You can make this with a whole chicken, cut into 6 or 8 pieces, or 4 thighs (leg and thigh sections), cut in half, separating the leg from the thigh, so you have 8 pieces. I found the chicken was even better the second day, when I…

To skin hazelnuts, rub the still-warm toasted nuts in a tea towel, to get off as much of the skins as possible. The nuts can be toasted in a 350ºF/180ºC oven for about 10 minutes first. If you want to make your own candied citron, you can find my recipe at that link. You'll often see Panforte baked on rice paper (or made of another edible starch), which is harder to get than parchment paper. You can buy sheets of wafer paper online, and cut them to size.

The original recipe called for duck fat, which I used, but you could use olive oil to brown the rabbit and the vegetables. But probably the biggest question you have is: "What can I use in place of the rabbit?" The best swap out are chicken thighs, with the leg and the thigh attached. I used picholine olives, which are easy to get in France but you can use whatever green olives you can get. (Maybe skip the ones stuffed with pimentos, though, and save them for your Martinis.) You can make…

A few years ago, I was extremely fortunate to meet Gina DePalma, who was (at the time) the pastry chef at Babbo in New York City. Being bakers, we struck up a friendship and she gave me a copy of her

The blog where mystery authors cook up cozy books and delicious recipes.

It's been well over a decade now, and over the years we've put our registry list to the test.

David Lebovitz’s Favorite Edible French Souvenirs

Be sure to use almond paste, not marzipan, which has more sugar and is generally used for decorating. It's not the same thing. (According to Nigella Lawson, however, almond paste is called 'marzipan' in the UK.)Brioche, challah, or a close-textured white bread, like pain de mie, all work well. It's best if it's slightly stale as it'll absorb more of the flavorful syrup. And speaking of syrup, be sure to saturate the bread as you want to syrup to go all the way through the slices, not just…

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