Fried chicken trio - chili glazed, buttermilk and ginger-honey - at Federal Donuts
Donut-maker in action! at Federal Donuts
Like natural wine? Yes, there's an app for that...
This weekend in Paris is the Salon Saveurs Des Plaisirs Gourmands with food (and wine!), cooking demos, etc
My December newsletter is out!
“You don’t have to eat it,” she offered. “Just make it pretty.”
I got a preview of this book. Wow! via Dianne Jacob newsletter
I didn't know they were "...the baby making champions of Europe"!
I wonder if they really are farmers. (On the other hand, does it matter if they're not?) via Eric Tenin
Making Chocolate Dulce de Leche Cakes with Ali of Food52
Dulce de Leche-filled chocolate cakes (recipe from My Paris Kitchen)
I'm going to be doing a Facebook LIVE video with Food52 at 1pm EST today, sharing a recipe for Warm Chocolate Cakes filled with Dulce de Leche. Check it out over on their FB page!
Very good info (and side-by-side tasting notes) about using different kinds of cocoa powder in recipes
Vintage candy making (!) via Cindy Mushet
I love supplì!
Finally, someone points out the clear superiority of the burritos at El Castillito (although Pancho Villa gets extra props for being the cleanest restaurant I've ever been in...)
Who doesn't need a cocktail? This take on the classic uses Amaro, the Italian digestive that's the subject of an amazing new book by Brad Thomas Parsons, which explores the beguiling flavors (and beautiful bottles!) that amari are known for. This cocktail from his book is a great riff on a Manhattan. If you like your cocktails on the less-sweet side (as I do...) this one is for you. And I'll have one, too...
She's 98. I'll never complain about how stiff or old I feel. (And she doesn't drink water. Only tea and wine.)
Just noticed these on Amazon (U.S.) for $199. Don't know how long that price will last, but that's a pretty good deal for a KitchenAid mixer that has the bowl-lift, which I prefer. (Rather than tilt head.)
I wrote this recipe up a few years ago (actually, it was 10!) and every year at this time, I get reminders of how good it is from readers who make it for the holidays. It's easy to make and goes great with drinks.
My childhood cookie jar (that I had to share with my sister!)
This morning I made a great chocolate cake with Melissa Clark for The New York Times Food that's a great last-minute dessert to add to your holiday dessert table. No fancy techniques and 4 ingredients are all you need. It's one of my all-time favorite recipes! Check out the video of us making it (along with a quick-technique for the easiest dessert sauce, ever!)
Today at 11:30am EST (in about 30mns) I'll be over on the The New York Times Food page doing a Facebook LIVE with Melissa Clark presenting with her the perfect last-minute chocolate dessert that only has 4 ingredients, that you probably already have in your kitchen! Check it out...
This is a great last-minute chocolate cake if you want to add something to your holiday table, using ingredients you already likely have in your pantry and fridge. Perfect for do-ahead baking, too! I'll be making it today on FB Live at the The New York Times Food page at 11:30am today.
Love these two!
This dessert is sensational! I was leafing through Cooking for Jeffrey, the terrific new cookbook by Ina Garten, and landed on this recipe. 'Tis the season, so I gathered the ingredients and baked it up. Almost as soon as it hit the plates, we lapped it up quickly. If you're looking for a fall-winter dessert for your holiday table, or to make for another occasion (even if you just want to just treat yourself!) check out this super-smooth flan swimming in an abundance of seductive maple caramel. Recipe here =>
Interesting long-form article about writing a cookbook.
This Persimmon Bread may not look like much, but - wow! - is this packed with flavor. It's one of my all-time favorite recipes, adapted from the late James Beard, and puts to use all those persimmons you might be wondering what to do with from the market. It's got a big dose of whiskey (which is pretty well-appreciated by most of us this time of year..) and is a great addition to your holiday dessert table. (But be sure to keep a few pieces aside for breakfast the next day!) Recipe here =>
Who knew there was "A Center of Rosé Research"?
For Sale: Patricia Wells cooking studio in Paris, via Ann Mah
Paris to work on the entry + customs lines at the airports
I love baked apples, and this recipe, which I've been making for over a decade, is my favorite way to prepare them, filled with dried fruit and two kind of ginger - fresh and candied. It's an easy do-ahead dessert and nice to have the refreshing zing of fresh ginger after a big holiday dinner. Check out the recipe I just posted on my blog! =>
Visit me at http://www.davidlebovitz.com
Page of David Lebovitz, pastry chef and cookbook author, who lives in Paris and writes about food, culture and travel. On this page are links to stories and recipes of interest.