David lebovitz

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

And isn't it all about the sauce?

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 ...

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..

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…

These madeleines are perfect little treats - not too sweet with a lovely, cakey, buttery texture.

Adapted from Life is What You Bake It by Vallery LomasI made a few changes to the recipe, adding more bacon (sorry/not sorry), and dicing the cheese, rather than grating it, so there would be little pockets of cheese inside the eggy custard. I'm not convinced it made a difference so you could do it either way. Vallery doesn't turn up her nose at store-bought crusts, and she's not alone; pre-made tart dough is very popular in France and every supermarket has several varieties, including tart…

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

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 […]

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…