KitchenAid Mixer & David Lebovitz Cookbook Library GiveawayTo celebrate the release of L’appart: The Delights and Disasters of Making my Paris Home,[...]

Sorghum Ice Cream with Sorghum Peanut BrittleThe great thing about writing a single-subject cookbook is that you really get to explore one specific topic,[...]

Brown Butter Old Fashioned CocktailI recently did an event with Deb PerelmanΒ for our new books, L’appart and Smitten Kitchen Every Day. We’d both been[...]

Upcoming L’appart Events and Paris Trip Giveaway DecemberI’ll be heading by train to Boston (yay – no airports!), for an appearance at Milk StreetΒ cooking[...]

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[...]

Buckwheat Chocolate Chip CookiesI’ve always had an affinity for whole grains. I use all-purpose flour frequently in baking, but I like the hearty taste of[...]

I’ve got a number of chocolate cakes in my repertoire, from a super-denseΒ Chocolate Orbit CakeΒ to soft, warm Chocolate Dulce de Leche Cakes, from My Paris[...]

When I come to the states, with apologies to all who’ve urged me to check out a croissant, Kouign amann, or macaron shop, since I can get all those things[...]

Pumpkin Cheesecake with Pecan Praline SauceIt’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In[...]

Before I left for my book tour, I put a few blog posts in the queue. But just a reminder to the rest of you, who are probably a little more organized than I[...]

Kig ha farz: Breton buckwheat dumplingKig Ha Farz is a homely, but absolutely delicious, Breton specialty that even few French people know about. It’s highly[...]

The name of one French dessert that people find confusing is crème caramel. Caramel-topped custards like this are called flan in Spanish, which confounds[...]

L’appart Book Signings and EventsWe’re almost there! In just a few days, November 7th to be exact, my new book, L’appart, will be released. I’m preparing a[...]

When I walked into Ibrik cafΓ© the other day and sat down in the upstairs dining room, I saw this scenario next to me. After spending the morning rummaging[...]

There’s a certain movement afoot not only to make whatever you can from scratch (at some point, people will be forging their own cast iron skillets), as well[...]