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David Lebovitz by David Lebovitz

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  • Banana cake, or banana bread

    • Jane on October 22, 2013

      Nice. Good flavor and texture. Not sure it's going to become my go-to banana bread recipe - I like a bit more of a crust on top. But a good recipe.

    • fprincess on July 24, 2012

      Pleasantly surprised by this recipe. The cake was not too dense and had a nice flavor. I liked the crunch of the cocoa nibs. Very straightforward to make. Picture here: http://forums.egullet.org/index.php/topic/136600-baking-etc-with-david-lebovitzs-ready-for-dessert/page__st__30__p__1886386#entry1886386

    • Lepa on March 27, 2018

      This is really good. It's not too sweet, which makes it ideal for breakfast. I made it with chocolate chips.

  • Devil's food cake

    • Jane on March 03, 2013

      This is a really good, dark, moist chocolate cake, in the traditional mold of two layers with a chocolate ganache frosting. The cake centers sunk a bit when I took them out the oven but it didn't matter once they were frosted.

    • fprincess on June 18, 2012

      I used this recipe with FABULOUS results to make cupcakes. Intense chocolate flavor, moist, practically crumbless. Paired with the Sprinkles dark chocolate frosting, this was one of the best chocolate cupcake I ever had. Details and pictures here on eGullet: http://forums.egullet.org/index.php/topic/14778-cupcakes-recipes-decorating/page__st__210__p__1881275#entry1881275

    • oddkitchen on January 12, 2013

      This does indeed make an intense and fabulous Devil's Food Cake. It is denser & richer than most versions I have tried. Perfect party cake. Small slices!

  • Salted butter chocolate sauce

    • Jane on November 17, 2016

      A nice chocolate sauce, very quick and easy to make.

  • Cherry compote

    • Jane on August 19, 2017

      This was a lovely compote. I used kirsch which was great with the cherries (obviously). I served the compote with hazelnut gelato and brownies - a great summer's night dessert.

  • Zucchini cake with crunchy lemon glaze

    • jzanger on July 22, 2014

      Really great, and I'd make it again. I used my cuisinart to shred and then pulsed it 3 times quickly with the chopping blade. I also zested 2 lemons' worth into the sugar before preparing the batter. The recipe lists three options for nuts (almonds, pecans, or walnuts) and I chose walnuts. Everything else in the recipe was followed to a t, though the cake was in for closer to an hour rather than 45-50 minutes.

  • Bleu cheese dressing

    • Breadcrumbs on December 22, 2014

      This is my go-to Blue Cheese Dressing. I'm glad to have stumbled upon it online a couple of years ago. I make it in a mason jar and just give it a good shake before serving. Fabulous!

  • French tomato tart

    • sipa on August 02, 2018

      I have been making this recipe albeit as a galette ever since it first appeared. It is a wonderful recipe. One tweek, salt and drain the tomatoes before assembling the tart. This makes for a never soggy tart especially if you bake it long enough to get a really brown crust.

    • mziech on June 06, 2015

      easy recipe, delicious taste. Used thyme/chive/basil herb mix. Tart had enough moisture.

  • Fennel-pear soup

    • Laura on April 13, 2016

      This made a lovely, light and effervescent soup. Very simple to prepare. The flavor of the pears came through more than the fennel. I liked it well enough, but I don't know that I'd make it again.

  • French green lentil salad (Lentilles du Puy)

    • wester on June 24, 2017

      See recipe for variations.

  • Simplest beef curry with shallots

    • wester on August 20, 2013

      Very simple indeed, and very tasty. Served this with rice and a simple cucumber salad. It was enough for two adults and two children. My shallots took more like 20 minutes to cook, maybe they were too big.

  • Grilled vegetables with za’atar vinaigrette

    • wester on November 28, 2015

      This was pretty good but not as amazing as I thought it would be. Maybe next time I will leave out the mustard, I found it a bit distracting.

  • No-recipe cherry jam

    • vinochic on July 20, 2014

      very good. makes a thin jam--use a little arrowroot or pectin in future.

  • Eggplant jam

    • vinochic on August 20, 2012

      Really good with the pommegranate molasses!

  • German chocolate cupcakes

    • sck on November 19, 2017

      Perfect! My husband requests these for his birthday now!

    • chawkins on December 12, 2012

      Very good, not coyingly sweet like most German chocolate cakes. I halved the recipe and the frosting was perfect for 6 cupcakes, but the frosting to cake ratio would have been better had I not messed up. Since I was only making 6 cup cakes, I used the countertop oven and put the batter in paper-lined silicone cups on a tray, but unfortunately I left the quarry tiles on the oven self and preheated the oven for probably a good half an hour before I baked, as a result, the batter in the bottom got cooked a lot faster than the top and overflew onto the tray, so I wound up with less cake per cup and quite a bit of cake on the tray. The cakes were still quite moist even with the mishap.

    • chawkins on December 13, 2014

      Made these again this year for my husband's birthday. baked a full recipe with regular cupcake tin in the big oven with no incident. The cupcakes were tender and moist and the frosting excellent, not too sweet.

  • Faux gras: vegetarian foie gras

    • Cati on August 05, 2015

      So glad Rinshin made a note on this recipe. I would never have found it on my own. Absolutely delicious.

    • Rinshin on August 01, 2015

      It's been decades since I've had foie gras since I quit eating liver about the same time. I don't remember what the real foie gras tastes like, but decided to make this since I've had mushrooms I needed to use up and wanted to increase the nuts and beans in my diet. This is very, very tasty and enough for 4 portions. Great with wine!

  • Marshmallows

    • fprincess on September 19, 2012

      The process went quite well but the marshmallows were a little sticky and got worse with the heat and humidity we've experienced this weekend in San Diego. It's possible that I did not whip the mixture long enough at step number 6. In any case, they were delicious little clouds! The recipe yielded exactly a 1/4 sheet pan. Photos here: http://forums.egullet.org/topic/40358-homemade-marshmallow-recipes-tips/page__st__1020__p__1891338#entry1891338

  • Roasted pumpkin (Potimarron)

    • fprincess on April 06, 2012

      This is an easy dish that I served with roasted duck breasts. I used Kabocha squash that I peeled. I added some thyme.

  • Roast chicken with caramelized shallots

    • fprincess on May 18, 2012

      This is FABULOUS. Can be made with things that I always have on hand, very easy to prepare, delicious. A new favorite recipe for sure. Picture here: http://forums.egullet.org/index.php/topic/5867-dinner/page__st__27780__p__1877803#entry1877803

    • eliza on June 22, 2015

      I made this because of all the good reviews and it didn't disappoint. Quite quick and uses ingredients I have on hand. I made a couple of changes; flipped the chicken skin side up at the end so it was crispy and also added some asparagus to roast in the pan. Delicious! Next time I might reduce the oil a bit, but will definitely make this again.

    • bernalgirl on January 08, 2012

      Absolutely delicious and very easy, all you need is 10 min of prep and 50 minutes to roast the chicken, largely unattended. The sauce has a wonderful umami character, it would be great over rice or a bulgur pilaf.

    • BlytheSpirit on September 29, 2013

      This is such a fast and easy dish to make on a work night - with ingredients you probably have on hand already. I loved it and so did my guest.

    • chawkins on October 14, 2013

      This is indeed another great flavor with minimal effort recipe, right up there with Nigella's slow roasted garlic and lemon chicken in "Forever Summer", not quite as good, as the skin on David's chicken did not crisp up like Nigella's, but on the other hand, this is much quicker. As I suspected it would, the vinegar was cooked off during the high heat roasting and my husband did not detect its presence or he would not have touched the dish.

    • jenahearn on September 25, 2013

      Genius, truly. One of those recipes, few and far between in my experience, with a payoff that far, far exceeds the effort required.

  • Potato leek soup

    • fprincess on December 04, 2012

      I made this soup using purple potatoes in my CSA. I used my blender which turned the soup into a slimy mess. The taste was ok. Next time I will use my stick blender... Photos here: http://forums.egullet.org/topic/58505-the-soup-topic/page__st__1050__p__1899153#entry1899153 http://forums.egullet.org/topic/58505-the-soup-topic/page__st__1050__p__1899973#entry1899973

    • meggan on December 04, 2012

      Delish and easy. We topped it with a dollop of sour cream and truffle oil.

    • imaluckyducky on August 21, 2016

      Beautifully simple, quick, and addictingly good. 7mo old also loved it, so it's a winner!

  • Oven-roasted tomatoes

    • lorloff on October 01, 2017

      These were delicious. At first I was skeptical about the garlic thinking it would burn before the tomatoes were done. But not so. I cut the garlic on a japanese handheld mandolin very thin and tucked all of the garlic under the tomatoes. I used fresh thyme and fresh rosemary from the garden and made sure that either thyme or rosemary was under each tomato. I began checking the tomatoes I got from the farmer's market which were small-medium size and they were done in about an hour and a half or less.

    • lorloff on July 03, 2018

      I made these again this time with cherry tomatoes from the farmer’s market and fresh herbs from the garden. The cherry tomatoes cook in under an hour and I tripled the garlic. I thought I made enough for two dinner parties a couple of days apart and my guests at the first one loved them so much they ate every last one.

  • Chocolate-cherry fruitcake recipe

    • Aggie92 on December 29, 2017

      This is a favorite among my chocoholic relatives. Made the following changes: used 2 cups of dried cherries and increased the chocolate chips to 1 cup. This recipe also has a lot of choices in ingredients so I used gold rum for soaking the cherries, Dutch-process cocoa powder for extra-chocolately flavor, lightly toasted walnuts, and buttermilk. Made 5 mini-loaves baked for approximately 35 minutes. High altitude changes (6200'): increased flour by 1/4 cup, decreased by baking powder by 1/8 teaspoon, decreased sugar by 1/2 cup, and replaced the egg yolk with an additional whole egg.

  • Flo Braker's pain d'amande cookies

    • MollyB on February 26, 2013

      These cookies are easy and fabulous. Be warned that they are quite addictive!

  • Salted butter caramel ice cream

    • mseers on February 10, 2013

      this is my favourite ice cream recipe. it's fantastic with pears poached in white wine. because of the high sugar content, the ice cream doesn't freeze very hard in the machine, so count on letting it harden for at least four hours before serving. i've not sufficiently planned for this on more than one occasion, and ended up serving chilled salted butter caramel creme anglaise instead of ice cream -- equally delicious, though not the intended result!

  • Almond cake

    • mfto on April 09, 2018

      This recipe is super easy and fast to mix in a food processor. I substituted almond flour for AP flour and it worked fine. Took it to my daughter's for dinner. She is not a cake lover unless it is an almond cake. Then she ignores the calories and raves about the cake. This cake uses 6 eggs and 1 cup butter. Whoa.

    • FJT on February 13, 2016

      This cake is ridiculously more-ish. I'm having a very hard time stopping myself from cutting a third large slice for myself!! I used a gluten-free flour blend instead of AP flour and it worked perfectly.

    • stockholm28 on March 18, 2017

      This cake is excellent. It is very moist, yet light and the almond flavor is great.

  • Ginger crunch

    • mfto on December 20, 2014

      I approach David's recipes expecting a success but these bars did not work for me. I even went out and bought fresh ground ginger to go the extra mile. Maybe that is where I failed. All ground ginger may not be equal. After baking the bars, you pour an icing over the bars containing, among other things, 1 tablespoon dried ginger. That is a lot but I had faith in David. The result was a very biting taste of ginger. That's all you are aware of. You do not taste the wonderful Lyle's syrup at all. Think I will toss out that jar of ginger just in case. But I won't hold it against David. He is still one of my favorites.

    • Foodycat on September 03, 2018

      I played around with the recipe a little bit - I subbed 15g oatmeal for the same weight of flour, added a little nutmeg because I am incorrigible and just put all the base ingredients in the food processor and pulsed it to crumbs, before pressing into my tin. And I adore ginger so I added 1tsp freshly grated ginger to the icing. Absolutely wonderful. Short, crisp, nutty-flavoured biscuit with a bitey ginger icing.

  • Nonfat gingersnaps

    • eliza on February 28, 2017

      I didn't like these cookies at all! I probably should have known that a cookie with no fat in it wouldn't be that great, but I had leftover egg whites and applesauce, so I thought I'd give them a try. To me they just taste sweet (lots of sugar and molasses in them), and the texture is strange. They are edible, but I won't be making these again.

  • Traditional mincemeat recipe: the mince that made the butcher wince

    • eliza on October 31, 2015

      I made this last year. Omitted the suet and use melted butter instead. I'm pretty sure I doubled up on the spices as well. It worked really well in mincemeat tarts and smelled and tasted like Christmas. I will make it again this year.

  • Roasted root vegetable and wheat berry salad

    • eliza on August 13, 2017

      This makes a fantastic salad! I used carrots, fennel, potato, and red onion for the veggies, and faro and quinoa as the grains. I also added some roasted red peppers and reduced the oil quite a bit. I found it needed a fair amount of salt, probably due to the potatoes. A great way to use the vegetables from the garden as you can use any root vegetables. This could easily be made with all quinoa for a wheat-free dish if desired. Honestly, this is so good that I could eat it for breakfast! (Note to self: roasted veg 400 deg F convection for 30 min)

  • No-bake granola bars

    • eliza on June 14, 2016

      These worked well for me and were very tasty. I didn't feel like turning on the oven to toast the oats and nuts so did them in a frying pan instead. I also did a few substitutions, rice syrup for the honey and golden raisins for the cherries. They set up well and solidified nicely in the fridge. I didn't have a big problem with crumbling as long as they were kept cool. Next time I will try dried cranberries in them. Took only about 30 minutes to make, then chilled overnight in the fridge.

    • Rutabaga on October 06, 2014

      These bars make a great snack or breakfast on the go, although perhaps I am partial because they are reminiscent of two of my favorite childhood no-bake recipes - chocolate oatmeal no-bake cookies and peanut butter balls. Compared with the bars in the Smitten Kitchen cookbook, I definitely prefer these, but to be fair, I didn't follow the Smitten Kitchen recipe as closely, so I'm not really qualified to judge at this point.

  • Cranberry upside down cake

    • eliza on August 29, 2015

      Made this with rhubarb, made half the recipe in my smaller cast iron pan. Very moist with rhubarb so probably would not keep well. Great warm with ice cream.

    • eliza on June 08, 2017

      Following BarbN's suggestions I made this gluten free using bulk barn GF flour (available in Canada), and cornmeal with almond flour. I made a half recipe and used rhubarb again. Baked about 26 minutes in convection oven. Worked very well, just as good as the flour version imo. The topping a bit too sweet for me, I'd reduce the brown sugar by about 20% next time. Very moist and really delicious. Thanks Barb for your note!

    • Barb_N on November 26, 2015

      I made this for Thanksgiving, with a few tweaks. Based on suggestions from an America's Test Kitchen version, I added 2 tsp of jam to the topping and cooked the berries tilthey burst to avoid a runny mess. I also made it gluten free (1/4 c cornmeal as called for plus 1/4 c almond flour and 1 c GF flour mix) b/c I had run out of regular flour. The crumb was perfect- moist and with a bit of texture from cornmeal and almond flour.

  • Seeded multigrain crackers

    • eliza on February 10, 2018

      I make lots of crackers and these were pretty good and very easy. I liked the fact that they were covered in seeds; I used sesame, flax, and poppy seeds with a few fennel and caraway added in. I found I had too much of the seed mixture. I'm not sure if these are better than my regular crackers, but I probably will repeat them. Baked at 400 for 10 minutes convection.

  • Fresh corn, tomato, avocado and basil salad

    • adrienneyoung on June 24, 2017

      Also: cucumber, jalapeno, orange bell pepper. Quite good.

  • Candied citron

    • apattin on December 03, 2017

      Used Buddha's Hand. My ratio was 1 fruit, 2 cups sugar and 1.5 cups water.

  • Fruitcake bar recipe

    • aargle on May 26, 2014

      These are very nice indeed. Stuck exactly to recipe and they turned out perfectly. I thought they might be too sweet but they were just right. Used pecan nuts. Next time I'll make sure I have nicer dried apricots.

  • Ginger-soy chicken

    • aargle on May 12, 2015

      This was delicious and a very simple recipe. I added some fresh chill and used skinless thigh fillets. A definite repeat.

    • FJT on May 11, 2015

      Easy to make and very tasty - this was a hit!

  • Olive oil muffins

    • aargle on May 05, 2016

      These were delicious but a little too oily for my taste but worth repeating - will try cutting back a little on the olive oil. I got 13 muffins out of mixture.

  • White chocolate cake with lemon glaze

    • ecasey830 on April 24, 2016

      Melting the white chocolate was difficult but the end result is delicious

  • Perfect panna cotta

    • FJT on December 25, 2017

      Extremely easy and tasty!

  • The Olympic Seoul chicken recipe

    • FJT on August 13, 2016

      Very easy to make and very tasty. This disappeared so fast!

  • Chili with chocolate

    • FJT on January 23, 2017

      Very nice chilli! I made it with gluten-free beer, some Rancho Gordo beans (Santa Maria pinquitos) and 2 guajillo chillies and a cascabel chilli. Lovely depth of flavour and just a hint of heat. Next time I might add some hotter chillies as I like it with a little bit more zing

    • Frogcake on January 12, 2017

      A delicious, rich, spunky five star chili. I made this for my son's ski weekend, and doubled the recipe (yikes -16 cups of beans!) As they snarfed everything down except a coffee cup full, I'm assuming they liked it. (My son said they did.) Some changes: I drained the canned beans before adding to the pot -otherwise would have been too much liquid; I added a heaping tbsp of dried chili flakes as I had no dried whole or fresh chilies -would do this again as it was perfectly nippy; I used bitter chocolate and Guinness beer - would do this again as the chili had a pleasantly smokey taste; I was generous adding the other spices (e.g., a tad more than double the cumin, smoked paprika, etc,)-what the heck, this worked well as it was very tasty.

  • Chicken liver pâté

    • FJT on December 24, 2014

      Absolutely delicious! This was easy to make and the result is very tasty - especially the port jelly on top (you could make the paté without the jelly, but that would be missing the point of this dish). Looking forward to having this as our starter for Christmas dinner with freshly made bread.

  • Shakshuka

    • FJT on May 04, 2013

      Oh - this is so tasty! An instant hit with my family. I added some red pepper and spring onions that were hanging around in my fridge. We'll be making this again - in fact it's been requested for tomorrow and frankly it's so easy to make that I may oblige!

  • Kofta with yogurt-tahini sauce

    • FJT on May 27, 2017

      These are delicious! Thought a good way to start the long weekend would be to fire up the barbecue, but the weather had other ideas (thunderstorm, tornado watch), so these were cooked indoors. I made them with quinoa rather than bulgur to make them gluten-free and I added half a chilli that was left over from something else in addition to the red pepper flakes. Very tasty; these disappeared very quickly. Will definitely be making them again.

  • Salted chocolate chip tahini cookies

    • FJT on September 04, 2017

      I usually avoid cookie recipes that require you to chill the dough overnight, but as I was prepping these for later in the week it didn't matter. I decided to bake one just to see what it was like and I'm wishing I had another one right now. These are deliciously more-ish! I used a mix of Lindt plain 70% chocolate and Lindt Intense Orange.

  • Fresh ginger syrup

    • FJT on April 07, 2016

      Very zingy!! I left the peel on the ginger and loved the ginger taste although it was a bit too sweet for me. I'll definitely make the syrup again but with less sugar. again with less sugar

  • Coffee-braised lamb shanks

    • FJT on January 20, 2016

      Easy to make and packed with flavour. I added a fresh chilli as well as the ancho powder and this wasn't overpowering. After 2.5 hours in the oven the meat was cooked but all the fat hadn't rendered out, so i left it for another hour. Absolutely delicious. I ate the leftovers in wraps the next day!

  • Basil vinaigrette

    • FJT on July 24, 2017

      This was very easy to make and tasted good.

  • German apple-almond cake

    • FJT on November 24, 2016

      Lovely cake. Not so much a dessert as for afternoon tea. Went down very well with everyone.

  • Chocolate chocolate-chip cookies

    • FJT on March 10, 2017

      Seriously good choc chip cookies - intense, dark chocolatey taste with a chewy centre. YUM! I made a half quantity (about 36 cookies) because that was all the chocolate I had (and that was a lot of chocolate anyway)and am now wishing I'd gone and bought some more chocolate to make the full recipe! I used almonds rather than walnuts. Next time I might substitute some dried fruit instead of nuts (cranberries would be good). These are definitely on my list to make again.

    • jaxstar84 on January 08, 2018

      Delicious - crunchy on the edges, soft and chewy in the middle. I halved the recipe and it easily made enough for our house of 2. Make sure you let them cool before trying to move them as they stuck a bit to the silpat (I made mega cookies, so they took ages to cool). Smaller ones on baking paper didn't stick much at all. Will DEF make again.

  • Apple spice cake

    • michalow on September 23, 2017

      Nice cake. Baked for 45 minutes in a 9 x 13 pan and it came out perfectly. (A bundt would be nicer, though.) I sauteed the apples but didn't add the sugar to caramelize. Plenty sweet and I might cut the sugar just a bit if I made this again.

  • Cornmeal biscotti

    • michalow on April 21, 2013

      A bit sweet for my taste, but texture is nice.

  • Cherry poppy seed cake

    • michalow on July 16, 2017

      I loved this. Perfect texture and sweetness for my taste. I skipped the streusel topping and baked for about 60 minutes, tenting the last ten. I used frozen sweet cherries and they were the perfect complement to the rest of the cake, which is pleasantly tangy. I don't think the lemon juice is necessary for flavor, but I'm unsure if leaving it out might alter the chemistry in undesirable ways. Might try adding some almond extract next time.

    • michalow on August 13, 2017

      Made this a second time, with orange zest instead of lemon and omitting the lemon juice. I liked this version even better! Used half regular yogurt and half Greek yogurt, because that's what I had on hand, and this worked just fine.

  • Blood orange sorbet

    • twoyolks on March 23, 2013

      Adding some alcohol would probably help keep it from freezing quite as hard.

  • Gooey cinnamon cake

    • twoyolks on December 28, 2015

      The name of this recipe perfectly describes the cake. Even better, it's quite tasty.

  • Cranberry sauce with candied oranges

    • twoyolks on December 27, 2014

      The spicing of the sauce was very nice. I didn't feel the candied orange added much. The sauce ended up rather loose and watery.

  • Homemade tonic water

    • twoyolks on December 27, 2017

      The tonic has a lot more complicated and layer flavor than grocery store tonic. It took a bit to make but was definitely worth it.

  • Peanut butter granola bars

    • twoyolks on May 09, 2016

      These are nice. The flavor was good and they were moist. They weren't as dry and crumbly as commercial granola bars. I wasn't completely sold on the sourness imparted by the dried cherries.

  • Dulce de leche

    • spharo00 on May 01, 2012

      Not life-changing, but definitely tasty. Just like the little caramels you buy at the store.

  • Mango frozen yogurt

    • j_h on January 05, 2018

      Used tinned mangoes (refrigerate before hand in the tin - saves you chilling after blending), about half the sugar, plus some of the liquid in the tin. Added a splash of white rum so it wouldn't get too hard in the freezer. Whizzed it all up in the blender. Delicious.

  • Braised short ribs with hoisin sauce

    • okmosa on May 05, 2018

      I'm not sure what made the sauce bitter but I will mess with this recipe until I get it right because it has loads of potential. My guess is either the beer (because I keep bitter ales on hand) or the chocolate. I ended up adding probably 1/3 cup brown sugar to balance. Next time I'll be sure to make a full recipe or double to have extra to freeze.

  • Homemade corned beef

    • okmosa on March 17, 2018

      I made this homemade corned beef in 2016 when the recipe was first published and it was out of this world. I just set up another brisket with brine in the refrigerator. I can't wait until it's ready and don't know why I've waited so long.

  • Whole lemon bars

    • chawkins on May 14, 2018

      These bars were great and dead easy to make compared with other lemon bar recipes. I had doubts about the taste when I read the recipe, I thought it might be bitter because the whole lemon, pith and all, were used. As it turned out it was not bitter at all, just deliciously lemony. I served them without the powdered sugar, it was not needed, so save yourself some calories. The crust is great too.

    • Rutabaga on April 19, 2015

      The lemon flavor in these bars is excellent. I had some difficulty with the set, however, perhaps due to the fact that I tripled the recipe. They weren't set when it came time to remove them from the oven, and unfortunately I had to leave the house, so couldn't wait. When I returned later, I found that the bars had in fact firmed up, and I put them in for an additional 10-15 minutes in hopes that would finish the job. Maybe that helped, but even after resting in the refrigerator overnight they were still soft and messy, although delicious.

  • Lemon curd

    • chawkins on March 02, 2014

      Ridiculously easy and super delicious. Cooked directly on the stove top using the simmer burner, stirring the whole time, don't have to worry about the messy process of simmering over boiling water (I would have to use a makeshift double boiler).

  • Joanne Weir's cucumber and feta salad

    • chawkins on September 02, 2013

      I did not dice the cucumber and onions as finely as the recipe said, used dried dill and did not add mint or parsley, it was still a terrific salad. Will make often.

  • Panna cotta

    • Yildiz100 on December 29, 2016

      Thia was very mildly sweet and not overly vanilla-y. I was in Sweden when I made this, so I am curious to try it again with my normal vanilla. Either way, I will increase the amount next time. I used matlaggnings cream, which has 15% fat. Was light in the best of ways. Takes much longer than the stated 4 hours to set. At 6.5 hours it is nearly there but might fall apart if I unmold them.

  • Cranberry sorbet

    • hillsboroks on December 26, 2014

      This was way too tart for us and had everyone at the table puckered and squinting. I would add a bit more sugar and taste it before putting it in the ice cream freezer next time. Or better yet try a different recipe.

  • Pain d'épices

    • oddkitchen on January 12, 2013

      I have made this a few times and love it. It has a unique spiced flavor, sort of like a gingerbread for grownups, but drier and denser than cake. Made this with candied citron and subbed 1/2 the honey for leftover citron syrup; just wonderful. Including candied fruits=*highly recommended*. Subbed bread flour for AP flour & white pepper for black with fine results.

  • Sauce gribiche, au pif

    • oddkitchen on January 12, 2013

      As stated, this is less a recipe than a set of guidelines, but what they produce is quite versatile on steamed or fresh vegetables, various fish preparations, etc.

  • Dave T's spinach cake

    • oddkitchen on January 12, 2013

      This recipe is AWESOME and well worth the effort -- truly a splendid addition to any brunch. Can be made in advance & keeps well for several days.

  • Baba ganoush

    • imaluckyducky on July 20, 2014

      5 stars! Judging by the half-eaten bowl of smoky I have in front of me, this may be my new favorite recipe for baba ganoush. Lebovitz has you char the eggplant, which produces a ridiculously addicting smoky flavor, and the hint of chili powder adds a nice touch without being overbearing.

  • Banana-brown sugar ice cream

    • dinnermints on October 16, 2018

      Good, but especially good served over berries with chocolate sauce and some toasted nuts sprinkled on top - a sort of banana split. I used 1 T rum, coconut cream, and 600g bananas after peeling.

  • Mint chip ice cream

    • shamby on September 13, 2013

      9/8/13 Had amazing fresh mint chocolate chip ice cream in Taos at The Love Apple, and tried this version at home. It is incredible. Fresh peppermint and 70% dark chocolate. Used the 5 leftover egg whites to make 12 Pavlova shells for serving.

  • Rice Krispies treats

    • bching on August 14, 2016

      Very good. I used salted macadamia nuts instead of candied peanuts and unsalted butter. I'll definitely make these again and will use a smaller pan in order to get slightly thicker bars.

  • How to make perfect Asian rice

    • Rutabaga on September 27, 2018

      I don't have a rice cooker, and have really struggled to find the best way to cook Japanese style rice on the stove. I've been using Koda Farms Kokuho Rose short grain rice, which is supposedly a high quality rice. The problem seems to be related to soaking the rice. This recipe, as well as many others, call for soaking the rice 30-60 minutes after rinsing it. At first I though it was just me, but every time I do this, I end up with sticky, gummy rice. Same thing here - it was edible, but the grains were mushy on the outside, definitely not the texture I want. I have no problem cooking basmati, jasmine, or various brown rice varieties. Perhaps I need to use less cooking water than called for in the recipe, or maybe I just need to stop soaking the rice. The addition of an umeboshi plum is nice, however. Since the plum softens as it cooks, you can mix it in with the rice prior to serving to spread the flavor.

  • Homemade pasta dough

    • Rutabaga on May 01, 2015

      This is a good basic pasta recipe. The mix of semolina and regular flour yields a delicate yet firm pasta that is easy to roll out.

  • Chocolate peanut butter pretzel cupcakes

    • Rutabaga on May 17, 2015

      This is a great flavor and texture combination for cupcakes. The chocolate cake base was a good one; it's pretty standard, and yielded firm yet reasonably moist cupcakes. The frosting was delicious, although very rich, and I did add probably around a cup of peanut butter total to amp the flavor. But the recipe makes a HUGE amount of frosting; I probably used no more than half of it when topping the cupcakes. Even with the extra peanut butter I added, this was overly generous, and I didn't feel I'd been skimpy when topping the cakes. The ganache, on the other hand, was just enough. The one mistake I made was using Trader Joe's 70% dark chocolate to make the ganache, which I think would have been better with a somewhat sweeter dark chocolate.

  • Wild garlic (or ramps) pasta

    • Rutabaga on May 01, 2015

      This is a perfect simple pasta dish for spring. While I would love to try it with ramps, I made do with spring garlic, which was still lovely. I used the pasta recipe Lebovitz references on his website. My hand-cut pappardelle was pretty raggedy, but tasted good nonetheless. We used parmesan as a topping, and a squeeze of lemon juice on top is also a welcome addition.

    • Frogcake on May 27, 2017

      Lovely, fresh, simple. I used wild garlic, very good quality olive oil and freshly grated Parmesan. Essential to use hand-made pasta. Perfect meal with a glass of chilled white wine or rose.

  • Cranberry shrub and cranberry shrub cocktail

    • Rutabaga on November 26, 2015

      I haven't yet tried the cocktail suggestion with the shrub syrup, although it sounds delicious. Cranberries make a good shrub, delicious when served simply with ice and sparkling water. I could hardly taste the allspice, however; it was quite subtle.

  • Bourbon-ginger pecan pie

    • stef on February 06, 2017

      This is one delicious Pecan pie with subtle taste of ginger and really not too sweet for our taste. My pie was ready in 30 minutes

  • Oatmeal raisin cookies

    • Foodycat on July 14, 2018

      I didn't grow up with oatmeal raisin cookies - my main association with them is an episode of Friends - so I don't know if this is traditional or how it stacks up to other recipes. But it's a really delicious cookie. I put more fresh grated nutmeg in than the recipe called for, because it's my favourite spice, and made them a bit smaller, adjusting the baking time accordingly. Beautifully chewy and a wonderful flavour. Edited to add: the recipe says you can keep the dough in the fridge for several days, but I found that when baking them after they'd chilled for that long they spread a lot more and baked a lot quicker.

  • Cornbread with harissa butter

    • JoCam1717 on January 28, 2015

      I used 50/50 whole wheat and all-purpose flour and it worked just fine. Very tasty!

  • Butterscotch caramel blondies

    • annmartina on November 03, 2015

      Fun to make and they get better every day that they last.

  • Orange syrup cake with candied oranges

    • e_ballad on April 25, 2017

      This is a close adaptation of Ottolenghi's "Clementine & almond syrup cake" ('Jerusalem'), using the orange variation as suggested in the original recipe. Very easy, very tasty. I agree with David that it only requires 40 min cooking time & even then, I would suggest perhaps checking from 30 mins on.

  • White chocolate & fresh ginger ice cream recipe with nectarines and cherries

    • raybun on July 23, 2016

      I made this for a future dinner party but couldn't resist taking a sneaky scoop to try tonight and I'm very glad I did. Great flavour combo, creamy white chocolate with zingy ginger that I left to steep in the custard overnight before churning for extra flavour.

  • Banana upside down cake

    • raybun on January 24, 2017

      A delicious cake, perfect for using up bananas that the family had deemed inedible (because who eats bananas with brown spots?!). I subbed cardamom for the cinnamon and threw a handful of chocolate chips in too. Very good!

  • Warm hummus with spiced lamb

    • rionafaith on November 03, 2016

      Delicious and came together very quickly. The hummus recipe is a bit odd -- no garlic or tahini, and it includes butter, but it works -- it's not the smoothest textured hummus I've made as it uses canned chickpeas and doesn't require removing the skins or anything, but I'm not that picky. The lamb topping was fantastic, though I did have to make some slight adjustments based on what I had -- I used about 2 tbsp of tomato paste instead of the canned tomatoes and omitted the scallions. Two of us ate this with pita as a very filling lunch. Excellent!

  • Chicken mango slaw

    • doughet on July 20, 2017

      With a kitchen counter full of fresh mangos from the tree in our backyard, we made this with leftover roast chicken, substituting purple cabbage for the green (because it's what we had) and chopped dry roasted peanuts for the cashews. With bright orange from the carrots and mango, purple from the cabbage and bright red from the radishes, this is easily the most brightly colored dish I've ever made -- and it tastes great too! We made a standard mustardy vinaigrette with a little balsamic (black raspberry ginger) added, as David L. recommends in the recipe. I will definitely make this again.

  • Caponata

    • luluf on August 28, 2017

      This was delicious. I didn't have red pepper flakes so used half as much cayenne. I'll probably double that next time as I couldn't really taste it. I will see what it's like tomorrow lunchtime though, as the flavour will probably intensify

  • One pan harissa chicken

    • AndieEats on May 28, 2018

      Didn't have fresh fresh herbs or leeks this time, so skipped it and still delicious. To round it out as a meal, roasted green beans in the pan alongside the potatoes and chicken. Also only had 2 chicken thighs left - they cooked along with everything in 20 minutes at 425F.

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Reviews about Recipes in this Book

  • Lime meringue tart

    • Los Angeles Times

      The pie was a perfect balance of tart lime filling to gently sweet meringue set on a crisp buttery crust. This recipe is a keeper from the ever reliable Mr. Lebovitz.

      Full review
  • Cole slaw with wasabi dressing

    • Arctic Garden Studio

      Not only did it include Wasabi, but a whole host of other wonderful Asian flavors. The best part is that the recipe included fresh chives. I look for any excuse to use chives this time of year...

      Full review
  • Bacon ice cream

    • I Made That!

      I just went for a run in the rain to justify coming back to the house and eating bacon ice cream for lunch. I think I might be in trouble.

      Full review
  • Language English
  • Countries France


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