Caramelized Endive and Blue Cheese TartWhen I first heard about tarteΒ Tatin, nothing sounded better to me. What first seems like way too many apples packed[...]

Seeded Multigrain CrackersI 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[...]

Double Chocolate Bundt Cake with Chocolate GlazeOne of the compelling things about food blogs is how they bring together people from all over the world.[...]

Philadelphia & Pittsburgh L’appart Book EventsOn January 10, I’ll be in conversation with Beth KracklauerΒ of the Wall Street Journal discussing L’appart[...]

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[...]

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[...]

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[...]

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[...]

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[...]