David Lebovitz by David Lebovitz

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  • Chocolate chocolate-chip cookies

    • jaelsne on June 27, 2020

      Delicious. They came out perfectly (I used pecans). The batch was very big, so I had plenty to distribute to friends and neighbors. It’s a very reliable recipe. That said, I may try halving the sugar next time for my personal taste. They were very sweet.

    • 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.

  • Cranzac cookies

    • jaelsne on April 21, 2020

      I had all of the ingredients for these delicious cookies in my pantry, except for golden syrup. It is an ingredient often used in Great Britain and Australia/NZ, but not commonly used in the USA. I substituted agave nectar, which worked just fine. I made these for two friends who are each going through chemo, and they were a big hit.

    • eliza on April 27, 2020

      Another delicious cookie from David! I followed the recipe except I had to reduce the coconut. They were excellent but for me just too sweet so next time I will reduce the sugar by about 20%. This recipe doesn't use eggs and has a small amount of butter in it so it's great for making during the pandemic. Would also be relatively easy to make vegan for those who wish to.

  • Buckwheat chocolate chip cookies

    • Jane on September 08, 2019

      Lovely cookies with lots of textural and flavor interest from the buckwheat, toasted almonds, cocoa nibs and chocolate chunks (I used Valrhona Manjari). I made them gluten-free by subbing almond meal for the AP flour.

  • 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.

  • 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.

    • mindyb on November 10, 2018

      I also liked this- just used 2 eggs rather than throw a yolk away, and used chocolate chips. I would say I was a little loose with measurements and it still was great. In my oven it needed at least 5 extra minutes.

    • 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

    • michalow on May 31, 2019

      Very good and not too sweet. I used two whole eggs, part white whole wheat flour (1/3 of the total flour, but will increase to 1/2 next time), nutmeg instead of cinnamon, and a combination of nibs and bittersweet chocolate. Texture was very good but I did detect a faint baking soda flavor, so will decrease that a bit next time.

    • hirsheys on March 22, 2020

      This was a quite tasty version and a great way to use up stuff during COVID-19 shelter in place. I like the small amount of fat and that you don’t have to soften the butter first. I left out the cinnamon and used powdered espresso instead of liquid espresso.

    • 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!

  • Baba ganoush

    • Jane on May 18, 2019

      This was really good. Charring the eggplant first really seems to make a difference to the flavor. I thought the tahini flavor was too dominant at first but it was fine once I added some more lemon juice. Maybe add the tahini in stages rather than all at once.

    • eliza on March 10, 2020

      As others have said, this was very good. I added much more lemon but otherwise followed the recipe.

    • 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.

  • 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.

    • eliza on July 16, 2020

      This cake comes together quickly and is delicious. I didn't use the glaze (which I'm sure would be very good), opting to sprinkle on some coarse sugar instead. I used 2 loaf tins about 4.5 x 13 inches and it needed about 40-45 minutes. Don't tell anyone, but I used the oil from my sundried tomatoes for most of the olive oil, and it tasted great. Also I used ground almonds and omitted the other nuts completely. Will definitely make this one again. Freezes well too.

    • stockholm28 on August 25, 2020

      This was very good. With the glaze it is pretty sweet ... definitely a dessert.

    • lindseyshannon34 on August 01, 2020

      This is great! I used almond flour as that was all I had on hand. I squeezed some liquid out of the zuchini but when I make this again, I think I'll squeeze out even more so I cram more zucchini in. An excellent use of garden glut of zucchini.

    • rgraham on August 25, 2020

      Really fantastic. Used walnuts and baked in a Bundt-lette pan and a loaf pan for the excess. We devoured the loaf and I've frozen the smaller ones for later. Yum.

  • 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.

    • lils74 on May 09, 2019

      Have made this several times and it's always a big hit. Don't always use the honey, but otherwise make as directed.

  • 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.

  • 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.

  • French green lentil salad (Lentilles du Puy)

    • wester on June 24, 2017

      See recipe for variations.

    • apattin on July 29, 2019

      Meh. Need more acid and herbs. I used Sherry vinegar, and doubled the amount, still a little bland. Also added toasted hazelnuts.

  • Chocolate chip "kitchen sink" cookies

    • vickster on March 28, 2020

      Delicious cookies! I used toasted walnuts and dried cherries as options. Cooking time was 10 minutes and I wasn't sure if they were done but I took them out and they were perfect!

    • eliza on March 27, 2020

      As FJT said these are delicious cookies. I followed the recipe quite closely but used einkhorn flour and walnuts because that's what I had. I used the 5 oz of butter option (and part of that was actually margarine) and they worked perfectly. Nine minutes was just right for the baking time. Also, my chocolate was unsweetened and that worked just fine too. Great cookies!

    • FJT on March 25, 2020

      Absolutely delicious especially while still warm and gooey about 10 minutes after they came out of the oven. The recipe suggests a range of weights for the butter (read the headnote); these were made with 125g butter and they didn't spread too much; in fact I think they look fairly like the ones in David Lebovitz's pictures! I made some substitutions as I was aiming to use up some odds and ends of dried fruits and I used almonds instead of peanuts. Made with gluten-free flour and oats.

    • Rutabaga on April 20, 2020

      Yummy! Everyone in the family liked these, although it turns out the kids aren't big fans of candied peanuts and prefer the cookies without them. I left out the dried fruit, as that isn't to our taste, and used shredded unsweetened coconut and chopped 70% dark chocolate. I also used the sampler amount of butter listed, which worked great. We doubled the recipe, but kept the dough in the refrigerator over the course of a couple days, cooking one tray at a time so we could enjoy warm cookies. They also make great portable snacks once cooled, as the oatmeal makes them seem ever so slightly good for you. This is definitely a recipe to make again.

    • anya_sf on April 27, 2020

      I used the smaller amount of butter, 72% bittersweet chocolate, only 70 g dried cranberries (all I had), roasted salted peanuts (not candied), the volume measurement of flaked unsweetened coconut (which was less than the weight). Yield was 18 cookies. After 10 minutes, some of the cookies didn't appear brown at all, so I baked them an extra minute. My family loved them.

  • No-recipe cherry jam

    • vinochic on July 20, 2014

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

    • stef on July 25, 2019

      Made a nice thick jam. I boiled it to 215f.

  • Eggplant jam

    • vinochic on August 20, 2012

      Really good with the pommegranate molasses!

  • The easiest chocolate ice cream recipe...ever

    • radishseed on April 05, 2019

      This was very easy, but I probably wouldn't make it again. For me, the alcohol flavor was too strong and the texture was too icy. These ingredients, in different proportions, would make a nice dessert smoothie though.

    • eliza on July 01, 2020

      I made this for Canada Day and it was very easy and pretty good. It's very boozy though (not surprising since it has 2 types of alcohol in it). It doesn't need churning and freezes to a fairly good consistency. I'm serving it with a blueberry compote and some cream to cut the alcoholic flavour somewhat. I liked it but it's not for everyone.

  • Blueberry buckle with lemon syrup

    • radishseed on July 21, 2020

      I was wondering if the nice crisp crust would get soggy after the syrup was poured on, but it still had a nice texture, even the next day. Mods: I used half spelt flour and half whole wheat pastry flour, as Kim Boyce does in her Huckle buckle. Subbed 1/4 t. cardamom for the cinnamon/nutmeg in the batter and a yogurt-milk mixture for the buttermilk. I only had one lemon, so I supplemented the syrup with a bit of the blueberry shrub I made last week. I didn't think it tasted sugary-sweet, but I used cane sugar, which is inherently less sweet tasting than standard granulated sugar.

    • bwhip on June 11, 2020

      I really wanted to love this - what's not to love about blueberries and lemon? For me, however, the streusel topping and lemon syrup were just too much. The dominant taste became super-sugary sweetness, rather than blueberries and lemons.

  • German chocolate cupcakes

    • sck on November 19, 2017

      Perfect! My husband requests these for his birthday now!

    • 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.

    • 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.

  • 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 March 13, 2019

      This is a foolproof and delicious meal, as suitable for a weeknight dinner as for company. A family favorite.

    • 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.

    • FJT on March 23, 2019

      This is fantastic! Great taste for very little work. I will definitely make this again.

    • 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.

  • Roast chicken with caramelized shallots

    • EdM on June 03, 2020

      Best for chicken 4 lbs. or slightly less - too big and will take too long (sauce and shallots may burn), too small and chicken will overcook before shallots brown. Le Creuset round pan perfect size. Shallots shrink down, so don't skimp on amount.

  • Lemon curd and lemon tart

    • Astrid5555 on March 01, 2020

      Made only the lemon curd part of this recipe. Perfect for Meyer lemons, not sweet at all. Canned three jars in my combi steam-oven and kept one for immediate use.

  • Wild garlic (or ramps) pasta

    • Astrid5555 on April 08, 2020

      Used store-bought tagliatelle because I needed a quick dinner dish and had some wild garlic from my CSA box available. Very tasty!

    • 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.

  • Chicken Marsala

    • eliza on July 20, 2019

      This was ok, but was close to a rare miss for me from David Lebovitz. Most of his recipes work like a charm, but this one I found a bit complicated, (lots of taking ingredients out of the pan and cooking the next step), and the final flavour just wasn't there for me. May be my ingredients. I used the sherry option but otherwise followed the recipe. Probably won't make this again.

  • 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.

  • Salted chocolate chip tahini cookies

    • eliza on December 04, 2018

      These were very nice cookies. They are crispy without being hard and have a very good flavour. Following the comments on the blog, I baked some after refrigerating overnight, and others I baked after freezing the dough. For me the frozen ones worked a bit better and didn't spread as much. I added about a 1/2 cup less of the chocolate and they were chocolatey enough that way for us. I will probably repeat these.

    • 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.

  • 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.

  • 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.

  • Plum and rhubarb crisp

    • eliza on September 15, 2020

      This makes a very nice crisp and it's very easy to make. It's important to note that the recipe makes a lot of topping (too much for me). I skipped the sugar on the top and it was still very sweet. I included the cardamom and cinnamon in the base and topping. Ultimately, I still prefer my Mum's crisp recipe, but this is quite delicious as well.

  • 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)

  • 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.

  • Double chocolate bundt cake with chocolate glaze

    • adrienneyoung on May 30, 2020

      Super! As usual (thank you David!!), a keeper.

  • 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.

    • ashallen on December 21, 2019

      Great instructions for making candied citron - nice troubleshooting tips, too. Like apattin, I also candied a single fruit. I forgot to use the optional corn syrup and my citron, stored in its sugar syrup from candying, did indeed crystallize after 1-2 weeks in the refrigerator. Next time I won't forget! Flavor is intense and aromatic - makes me think of a cross between lemon, lime, and grapefruit. [Cross-post for Room for Dessert/David Leibovitz website.]

  • Cream of cabbage soup [parsley oil]

    • apattin on April 07, 2020

      A little bland, even with a bit more lemon juice than specified, likely because I did not bother with the parsley oil this time. Tasty. Served with mini meatballs (oven roasted) and rye croutons. I will make again.

    • FJT on April 07, 2020

      It was funny to watch the change in my husband's facial expressions: scepticism when I told him we were having cabbage soup for dinner to a happy face when he tasted it! This would be perfect on a chilly day; it just so happens that the weather has warmed up and it's a bit hot for soup, but no complaints at all. This is delicious. Thanks to Idtrieb's note I dialled down the caraway to 3 teaspoons and this was perfect for us.

    • Bloominanglophile on April 09, 2020

      This recipe has been getting a lot of attention lately (a lot of us must have a head of cabbage lurking in our refrigerators)! This is a mild, creamy soup. There is a good amount of caraway in it, but my family didn't mind. I did make the parsley oil, but it didn't add a whole lot of flavor--my parsley was a bit wilted, which could explain that.

    • ldtrieb on April 04, 2020

      Loved this soup. Very heavy on the caraway which didn’t completely grind up with my stick blender. I think I will grind before adding next time. In the time of Corona.

  • Low(er) fat banana bread

    • apattin on June 26, 2020

      Liked it even more than the original. It's more bread-like. Used walnuts

  • 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.

  • 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.

  • 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!

  • White chocolate cake with lemon glaze

    • ecasey830 on April 24, 2016

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

  • Rosemary gimlet

    • ecasey830 on April 07, 2020

      Delicious but strong!

    • anya_sf on April 10, 2020

      Now that I'm home all day, it's no trouble to make rosemary simple syrup ahead of time (doesn't take long, just requires a bit of planning). I quite enjoyed this drink, sipped slowly.

  • Sun-dried tomato pesto

    • ecasey830 on September 13, 2020

      Comes together so quickly and easily and it's super tasty!

  • Sauce gribiche, au pif

    • FJT on May 08, 2019

      I’ve never eaten this before so was a little uncertain what it was supposed to be like. It was much subtler than the list of ingredients led me to believe so I ended up adding quite a bit more vinegar, capers and cornichons. I may investigate other recipes as I liked the idea a lot but wasn’t convinced with my efforts!

    • 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.

  • Seville orange marmalade

    • FJT on February 01, 2020

      My bitter oranges were on the small side, so I used 8 instead of 6 and halved the liquid and sugar (having read the comments on the blog about people who said they had far too much liquid). I also added some lemon juice as a bit of insurance to help it set and a tablespoon of cointreau rather than whisky to finish. I've ended up with 6 jars of delicious, tart marmalade which I don't think will last very long. Wish I'd bought more bitter oranges while they were available.

  • 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.

  • Perfect panna cotta

    • FJT on December 25, 2017

      Extremely easy and tasty!

  • Negroni sbagliato spritz

    • FJT on May 29, 2019

      Very nice - if you like negronis, this is a slightly longer version.

  • 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.

  • 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.

  • Basil vinaigrette

    • FJT on July 24, 2017

      This was very easy to make and tasted good.

  • Galette de rois

    • FJT on January 06, 2020

      First of all, this is absolutely delicious! I made this with a few drops of orange flower water instead of rum and using shop-bought gluten-free puff pastry. In David's blog post he mentions that some people have had problems getting the pastry to seal and have ended up with frangipane filling oozing out everywhere and, despite adding the cornflour that he said should guard against this and sealing my pastry very carefully (or so I thought), I had exactly this problem. So my galette was not very pretty, but it tasted wonderful. I have requests to make it again and, if I do, I will be making it in a quiche tin so the the filling hopefully stays put. I am also contemplating using the lovely, orangey frangipane for other things!

  • 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.

    • tmitra on April 18, 2020

      I agree with FJT and would try halving the sugar.

  • 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!

  • Baked Mont d’Or

    • FJT on February 16, 2019

      Yum, yum, yum, yum ....!!! There have to be some benefits to living in Switzerland (where everything is extremely expensive) and the availability of Vacherin Mont d’Or is definitely one of them. This was delicious and disappeared very quickly!

  • 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.

  • Orange-glazed polenta cake

    • FJT on March 22, 2020

      Nice cake; I didn't make the icing as I didn't want a very sweet cake. My tin is shorter and wider than the one specified in the recipe so it took a bit longer to cook the middle and I had to cover the cake with foil at 40 minutes to stop it getting too dark on top.

  • Bacon and radicchio risotto

    • FJT on February 02, 2019

      Nice risotto recipe; went down very well with my husband who always complains about vegetarian risottos!

  • Corn soup

    • FJT on August 24, 2019

      I wasn't a fan of this soup the day I made it, but it tasted much better the next day. Nice summery soup.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • Gooey cinnamon cake

    • twoyolks on December 28, 2015

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

    • EmilyR on October 01, 2019

      Same as https://www.eatyourbooks.com/library/recipes/956175/gooey-cinnamon-squares

  • 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.

  • Vietnamese rice noodle salad

    • twoyolks on August 25, 2020

      This is more of a template than a recipe but the dressing is quite good and the template works really well.

  • Blood orange sorbet

    • twoyolks on March 23, 2013

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

  • Chocolate-almond buttercrunch toffee

    • twoyolks on December 26, 2018

      This is amazing. It’s that good. I made it for Christmas this year and will make it for years to come.

  • Strawberry spritz

    • twoyolks on June 25, 2020

      The tonic made this just too bitter for my taste.

  • Strawberry margarita

    • twoyolks on July 03, 2020

      This tasted only of vermouth. I got no strawberry flavor at all.

  • Panettone bread pudding

    • twoyolks on January 01, 2019

      This is a nice way to use up leftover panettone. I made a half recipe as a whole would've required an entire panettone. The flavor of the bread pudding was good.

    • Barb_N on January 01, 2019

      I make this every other year on Christmas day, alternating with savory baked french toast. This year I added sliced bananas, which added a nice flavor.

  • Tomato tart

    • twoyolks on August 10, 2020

      I ended up using Boursin cheese thinned with a bit of heavy cream in place of fromage frais because I had it on hand. Overall, this was good. I'd probably cut the tomatoes a little thinner in the future. And make sure there isn't too much overhang from the dough.

  • Farro with mushrooms and bacon

    • meggan on May 13, 2020

      Tried to do this in an instapot. 45 minutes was not quite enough because the farro was a little tough. I simmered for a while longer afterwards. No fresh parsley but the squeeze stuff was ok. Also, I used only fresh mushrooms and porcini powder.

    • babyfork on April 02, 2020

      I didn't have dried porcini, so I skipped that step and used an extra 1/2 cup of chicken stock and more fresh mushrooms. I used the Mycopia Chef's Sampler of mixed mushrooms and some shiitake mushrooms. My farro was Anson Mills Farro Piccolo (Hand-Picked Whole Berry). This is tasty and the farro have that nice chewy mouthfeel. I just realized as I'm writing this note that I never added the parmesan at the end! It was still yummy without it, but I have some left and will add the parmesan next time I eat it.

  • 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.

  • The jockey club

    • j_h on May 13, 2020

      Can substitute amaretto or maraschino liqueur (or liqueur de noyau) for the creme de noyau

  • 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.

  • Cherry clafoutis

    • okmosa on July 01, 2019

      I *always* return to this recipe but make it with sour cherries from our tree in the yard. Because, mmmmm, sour cherries. ;-) {Note to self: Figure out half recipe next time. Even though I *adore* custard, I can’t be the only one eating this clafoutis.}

  • 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.

  • 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.

  • 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).

  • 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.

  • Kimchi omelet

    • Yildiz100 on April 02, 2019

      Delicious, easy, and healthy! Eggs and kimchi have some sort of special affinity for each other. I think I will repeat this daily until I run out of kimchi.

  • 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.

  • Summer fruit galette

    • mondraussie on July 07, 2019

      Super easy and works really well. Could use almost any combination of fruit, I used nectarines, paraguayos, apricots and cherries.

  • 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.

  • 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.

  • Easy jam tart

    • Nancith on July 25, 2019

      This is quite easy & very delicious! I used polenta as suggested, but mine was rather large grains (Bob's Red Mill brand), which made the tart a little too gritty, but still yummy. Next time I will use just regular cornmeal for a less crunchy texture. I used homemade gooseberry conserve for the filling which worked beautifully.

    • Foodycat on September 14, 2019

      It really didn't look like much dough, so I used an 8" tin - which turned out to be just the right size. And because of the smaller tin, I only used about 300g of jam (Diana Henry's greengage and gewurztraminer). At not-quite-room-temperature it was very fragile so it didn't cut into beautiful slices, but it did taste delicious.

  • Giant bean gratin

    • dinnermints on October 21, 2019

      Delicious!! The Royal Corona beans did take some time to cook - I brined them for 24 hours, then slow cooked for 9 hours, then pressure cooked them for 6 minutes, then simmered them for another 30 minutes. For the recipe, I added another couple carrots, 2 cloves of garlic, and another bunch of lacinato kale, and would do that again. On David's recommendation, I also added 1/2 lb Italian turkey sausage, which was wonderful in there. And I subbed half of the mozz for smoked mozz, and added some fresh oregano. I'll have to remember this as a vegetarian (well, without the sausage) main course that's perfect for company.

    • Rinshin on January 20, 2020

      This recipe provided the overall idea for what I was aiming for based on what I had on hand. Halved the recipe. Cauliflower for kale, homemade frozen tomato sauce for canned tomatoes, baked garlic head (5 softened cloves), Rancho Gordo Christmas lima beans for giant white beans, and some blue cheese in the mixture. Deliciously rich flavor perfect for vegetarian Monday. Did not miss meat with this one at all. photo added.

  • 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.

  • Patty melt

    • goodfruit on December 04, 2019

      No Thousand Island spread?? I made this, only I had to use some Thousand Island. I used my Calphalon Griddle Pan with the Press and it worked out great.

  • 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.

  • Buttermilk farroush

    • Barb_N on September 20, 2020

      This should read Buttermilk FaTToush

  • 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.

    • Lepa on May 30, 2020

      This was the first time I made homemade pasta and it turned out very well. Even with my beginner mistakes it had a fabulous taste and texture.

  • 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.

  • 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.

  • Chicken bulgogi

    • Rutabaga on September 15, 2020

      This was delicious, and I will definitely make it again. The marinade is easy and a great option when you want to do your main dinner preparations in advance. I includes it as part of a Korean/American fusion sort of meal, including rice, kimchi cucumber salad, and corn on the cob with gochujang butter.

  • 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.

  • 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

  • Chocolate pecan pie

    • stef on February 08, 2020

      This is a great filling.

  • Pickled sour cherries

    • stef on July 25, 2019

      Quickest recipe ever. We like it with breast duck

    • LMK on July 13, 2019

      These cherries are delicious. Lots of uses for them. Loved them on toast with leftover roast chicken & arugula. The pickling liquid is great for salad dressings.

  • 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.

  • James Beard's amazing persimmon bread

    • Foodycat on August 25, 2020

      I made a half quantity and didn't add nuts, but threw in a few extra dates. It's pleasant, but I was expecting a richer flavour and more moist texture. I love the nutmeg though.

  • Quiche with greens, bacon and feta

    • Foodycat on September 23, 2019

      I was a bit sceptical about not blind-baking the pastry, but it worked well and wasn't noticeably soggy at the base, even though the filling stayed quite wet and oozy. I used mustard kale, which gave a real punch. Very nice.

    • lils74 on March 25, 2020

      Made this today, and as I had plenty of time and made it in stages, it was easy cooking. I did make a few ingredient substitutions (#lockdowncooking) but followed the recipe method to a T. The main things I did differently was using a ball of fresh mozzarella instead of feta; I added more salt to compensate for that. I also used chard for the greens, which is one of his options, but I didn't have quite as much as called for - same with the chives and basil. I used all three from my potted plants and they were just a tiny bit sparse. Everything else I did the same. Just ate a slice and it is delicious warm; it looks like it will be too soft or runny but it's actually perfect, not undercooked at all. Looking forward to eating this for several meals!

  • Endive and ham gratin

    • Foodycat on September 09, 2019

      I used more gruyere than specified because I had 100g left in the packet. Delicious - the best version of this classic that I have made. Although next time I would add a good grating of nutmeg to the bechamel.

  • 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!

  • Negronis

    • lils74 on March 27, 2020

      Made this last night, finishing up my bottle of Campari (sigh); there wasn't quite an ounce so I scaled down the other ingredients accordingly. David Lebovitz suggests an optional dash of bitters "such as orange or creole" which had not been in the version from Canal House Cooking I'd made the previous night. I love bitters and had both options; chose to break open the creole, which is I hadn't opened yet, from my travel set. It was delicious, adding a depth of bitterness that I personally loved. As with last night, I had no orange slice.

  • Pegu club

    • lils74 on May 01, 2020

      Saw this at the top of my recipe list and since I love gin and bitters decided to give it a go. Amazingly had all the ingredients, including both kinds of bitters, though my lime was a little past its prime. Skipped the simple syrup as I prefer tart cocktails. Very tasty, light and refreshing--will make this again!

    • anya_sf on May 08, 2020

      Delicious cocktail. Even with the simple syrup, it was not overly sweet, so I'd include simple syrup again next time I make this.

  • No-knead potato pizza

    • lils74 on May 09, 2019

      Delicious, simple dish. Made for company, who loved it. Made a batch once as directed (except that I used my usual pizza dough recipe), and for a second added slices of a melty cheese haphazardly on top, which was equally delicious. I might just have to buy a David Lebovitz cookbook, as I have enjoyed both recipes I've tried from his site so far.

  • Toronto cocktail

    • Lepa on April 30, 2020

      This is fabulous. It might become our house cocktail!

  • French Manhattan

    • Lepa on May 01, 2020

      Delicious!

  • Jumpin' Genepy cocktail

    • Lepa on April 20, 2020

      This is a refreshingly cocktail. It's herbal and bitter with a gin kick- a perfect pick me up at the end a really long day!

  • 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.

  • 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!

  • 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.

  • Israeli couscous with butternut squash & preserved lemons

    • puddlemere on January 07, 2019

      Yum, I love this kind of grain salad with all the different flavors and textures. I skipped the golden raisins and only used dried cranberries, and I subbed almonds for the pine nuts. Served with za'atar chicken cutlets.

  • Spiced plum cake with toffee glaze

    • hashi on September 22, 2019

      Cardamom! This cake is packed full of delicious cardamom flavor. Oh, and the plums give it a nice tart twist. I’ll make it again. Maybe with fall or winter fruit.

  • 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!

    • Anneherzberg on May 14, 2020

      This came together quickly and was a great dinner. I added kale to the lamb mixture, and scaled it up to a full pound. Delicious!

  • Nancy Silverton's bran muffins

    • anya_sf on March 09, 2020

      The muffins were very moist and surprisingly light in texture, with a pleasant sweetness (not too much). They baked up very flat or even slightly sunken as noted in the recipe. They kept well and tasted great the day after baking. I loved the orange zest.

  • Poilâne's corn flour bread

    • anya_sf on July 21, 2020

      I tried this since I had corn flour languishing in my freezer. I used cow's milk and included the pumpkin seeds. The batter took 1.5 hrs to rise somewhat and didn't rise further in the oven. In an 8.5"x4.5" pan, it took almost 45 minutes to bake through (I used a tester to check it). We enjoyed it well enough toasted with butter and jam or honey. It basically tasted like corn bread, but was less crumbly than the quick bread. I liked the crunchy seeds. I probably won't make it again since it takes much longer than quick bread.

  • The white lady cocktail

    • anya_sf on July 15, 2020

      Maybe my lemon was extra sour, but this was too bracing for me. I think I'd love it with a sweeter triple sec and/or a little simple syrup. I tried adding 1/4 oz St Germain and the result was pretty tasty.

  • 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.

  • Fig, tahini and milk chocolate chip cookies

    • leilx on June 13, 2019

      Excellent cookies and quite simple to make. I substituted dried apricots for the figs and black sesame seeds.

    • lindseyshannon34 on August 14, 2020

      Note the suggestion that dough sits overnight.

  • Wholegrain soda bread

    • ricki on June 29, 2020

      Lovely breakfast bread. Made with a mix of dried apricots and dried cranberries. Almonds would be a nice addition, or poppy seeds. Batter was way stiff, so I added a few tablespoons of buttermilk.

  • Dulce de leche cheesecake

    • Kinhawaii on May 05, 2019

      One of my favorite cheesecakes, delicious & decadent. Made several times using my own dulce de leche- worth the effort!

  • 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.

  • Tuna zucchini casserole

    • wkhull on August 04, 2020

      I like this dish because it's a lighter, fresher version of your standard tuna noodle casserole. I added sauteed mushrooms and a small amount of lemon/basil pasta.

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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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