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Miznon in Paris

Miznon is hard to write about, because once inside, it’s hard to describe what’s going on. To figure out the menu, or the structure, can take some doing. It’s better just to go in with blind faith and have the experience, without trying to control or understand it. That said, I’m not a picky eater but I do like structure. So since I’m not a regular...

My Top Soufflé Secrets

The word soufflé in French means breath, which is an excellent name for these light as air treats. They’re easy and fun to make, can go from thought to table in 30 minutes and the ingredients are cheap and readily available (almost every grocery store has eggs). The only hard part is accepting that they must be eaten immediately, there’s no way around...

Celery Root Soup

I’ve always dreamed of writing a soup cookbook. A book of recipes where there’s no need to carefully measure or weigh things, variations are not only allowable…but encouraged, and cooking times are not cast-in-stone instructions to be followed like the ten commandments. It’s no wonder the French love les soupes so much! The word “supper”...

10 top tips for visiting Cassis

Hello, Emily here, sharing my top tips for a visit to the Provençal village of Cassis, whose motto is “Qu a vist Paris, se noun a vist Cassis, n’a rèn vist” (“Who has seen Paris and not Cassis, has not seen anything”). I definitely recommend adding it to your list of places to visit in France. It’s hard to overstate how...

capitale, Paris

The Paris dining scene continues to change and evolve. The pandemic changed where we ate, and how we ate…at least for a while. Restaurants are all open again, and packed. But the pause provided a chance to breathe new life into the city. The government offered support, but still, the closings affected restaurants, cafés, and bars hard, which were still...

12 useful tips for your next visit to a French food market

Hello, Emily here – sharing my top tips for your next visit to a French food market. Hope they come in helpful! – Emily Whenever I’m in a new city, there’s nothing I enjoy more than eating; trying out restaurant recommendations, people watching in a cafe, savoring a refreshing afternoon ice cream or a trip to the local supermarket all bring me great...

Madeleine Kamman’s White Chocolate-Chartreuse Bavarian

I don’t remember the first time I made this dessert, but I certainly remember being wowed by its flavors, and the creator of it, Madeleine Kamman. (Who I’ll get to in a minute…) I’ve been making it for years and it’s a wonderful way to use white chocolate, which pairs remarkably well with dark chocolate, but also goes nicely with everything from berries...

My substack Newsletter

Going into the New Year, you’ll soon notice a few changes on the site, which I’m in the process of sprucing up. On the Home page you’ll be able to see posts, from the most recent ones, to all the recipes on the blog by categories. In addition, there will be a dedicated space that features Paris tips, including my favorite restaurants, bakeries, wine...

Flan Parisien

When people inquire about recipes from the pastries on offer in Paris pastry shops, I look at the recipes we used when I went to pastry school at Ecole Lênotre and it’s hard to imagine cutting down a recipe that makes a hundred canelés into a recipe that makes six or eight for a home cook, who likely doesn’t want to go out and buy a hundred copper canelé...

“World’s Best” Mac & Cheese

I don’t know about you, but there are a few things I need to get off my chest. One is that I can’t think of any time when I don’t want Mac & Cheese. And two, long before the advent of the internet recipe (and food blogs), words like “world’s best” weren’t considered clickbait. They were a declaration by magazines, newspapers, and cookbooks that...

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