recipe Archives - Page 27 of 62 - David Lebovitz (2024)

When I was growing up, I would not eat pumpkin pie. My mother never made it but they served it at our school cafeteria in New England and the orange filling looked a little jelled. It certainly wasn’t as appealing at the Boston Cream Pie on plates just next to the slices of the pie, with the glossy chocolate icing and the cool vanilla pastry…

Continue reading...

I’ve been laid up thisweek with a messed upknee, and let me tell you, it hasn’t been easy. The moment theaccident happened, I felt my entire legbuckle, and for the next 72 hours I could barely move. Stairs were impossible and even putting on socks was a Herculean task. Sleep also eluded mebecause there was no position that I could hold my leg in that…

Continue reading...

I’ve never been a huge fan of sticky buns because I find many of them teeth-screamingly sweet. That said, these dial down the sweetness in favor of flavor, courtesy of two of my favorite things: pecans and maple syrup. Andhaving the two swaddled in a butterscotch-like caramel seems to make each one taste even better than they do on their own. I was intrigued by…

Continue reading...

I’ve been in San Francisco this week, doing some events – which is actually an excuse for eating my way around town. San Francisco is a city that seems to reinvent itself every few years. But what thing that keeps going in the same direction is the quality of the food and the ingredients that are available. I’ve spent time witha French artisan butcher, met…

Continue reading...

I’ve had a long love affair with Chartreuseliqueur, even before I visited the monastery back in the 1990’s. We were led through a somewhat terrifyingdisplay of hooded monks (not real ones, fortunately, but long-face replicas), the kind you see in historical or agricultural museums in France that are meant to depict a historical representationof something, even drying prunes – likely for educational purposes, but always…

Continue reading...

When I was in high school, our principal came up on stage during assembly one morning and stood there for a moment, until he got our attention. After a long pause, he inhaled deeply, and said, “We have a very sick person in our midst.” Nobody moved, and we were all kind of stunned for a minute, hearingsuch a grave pronouncement. Finally, we learned the…

Continue reading...

Marshmallows + chocolate + Graham crackers x ice cream = Bliss. A few people, including Deb, intimated that my beloved combination of marshmallows, chocolate and spiced crackers might be in danger of becoming passé, which was the first I’d heard of that. I don’t want to quibble with her, because she knows her co*cktails, and dumplings. But on the other hand, I guess in the…

Continue reading...

This year seems to be a banner year for cookbooks and there are so many that I’ve leafed through andbookmarked, that even though it’s early in the cookbook season, I feel like I already have the next twelve month’sworth of great recipes to try on my docket.Lately I’ve been impressed by books that make cuisines that people might feel daunted about tackling, accessible. And even…

Continue reading...

My favorite fruits are plums, which, confusingly for anglophones, are called prunes, in French, or pruneaux, when they are dried. (And boy, are they delicious!) They show up late at the markets in Paris, but stick around longer, overlapping with apples and pears, which arrive in early fall.Most of the plums that you see in Paris markets aren’t the tart varieties that are eaten out…

Continue reading...