David lebovitz

We wanted a little more BAM!

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 ...

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…

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

SOME ONIONS WON’T LAST—you know, the ones whose tops didn’t brown down thoroughly before harvest, and may still look more like a scallion’s stalk, or..

Dessert may just be the easiest part of eating out at restaurants. There’s almost always a gluten-free ice cream or sorbet on the menu, occasionally crème brûlée, and, if I’m really lucky, a flourless chocolate cake. I’m not one to complain about desserts being too rich or too dense, but it was certainly a nice […]

How about a pain aux céréales? Here's my list of Ten Great Things To Eat in Paris - things that I think you shouldn't miss! 1. Dinner at Les Papilles This is one of my favorite restaurants, serving delicious well-presented food, at very reasonable prices. Doubling as a wine bar, you pick a wine from the rack on the wall (ask for help, the staff

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 my favorite baked good...ever! It's so dense and delicious (especially when you use good chocolate). I usually only make it about on or around my birthday because I refuse to have mediocre cake (Yes Whole Foods, I'm talking about you.) on my birthday. It's incredibly rich and dense--as soon as you read the ingredients, you'll realize why--but it's…

Adapted from Beard on Bread by James BeardUsing the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.

Adapted from My Sweet Mexico (Ten Speed) by Fany Gerson I used natural cocoa powder here, which is what you generally use in recipes that call for baking soda, but you could use Dutch-process cocoa. More info on cocoa powder can be found at my . The better the brand, the better the flavor. gives the flan a deeper flavor but vanilla extract can stand in, in its place. If you don't have buttermilk you can make a mix of half yogurt and half milk, preferably using whole milk products.In France…