David Lebovitz's Blog, page 124

Momofuku Milk Bar

I sometimes think about stepping back into the restaurant world. I miss being around all that energy and cooking alongside others instead of toiling in the kitchen all by my lonesome (...and with you, of course). But it's nice to bounce ideas off of others and do more involved presentations, plus I'll admit, I miss having a team of dishwashers on staff just as much—or even more.

I love what the new generation of pastry chefs have been doing. There's lot of fresh talent out there, and I g...

Momofuku Milk Bar

I sometimes think about stepping back into the restaurant world. I miss being around all that energy and cooking alongside others instead of toiling in the kitchen all by my lonesome (…and with you, of course). But it's nice to bounce ideas off of others and do more involved presentations, plus I'll admit, I miss having a team of dishwashers on staff just as much—or even more.

I love what the new generation of pastry chefs have been doing. There's lot of fresh talent out there, and I guess I s...

Porchetta

It felt a little funny heading over to Porchetta for lunch. I mean, I live right next to Italy and had amazing porchetta there just recently. So why am I taking a lengthy subway trip down to the lower East side for lunch?

And I was tempted even further when I was on the way to meet my friend Shira (who I met on a boat trip on the Côte d'Azur last year) for lunch, and I passed a 'San Francisco-style' burrito place that tugged in the pit of my slightly bulging stomach at my sense of...

Porchetta

It felt a little funny heading over to Porchetta for lunch. I mean, I live right next to Italy and had amazing porchetta there just recently. So why am I taking a lengthy subway trip down to the East Village for lunch?

And I was tempted even further when I was on the way to meet my friend Shira (who I met on a boat trip on the Côte d'Azur last year) for lunch, and I passed a 'San Francisco-style' burrito place that tugged in the pit of my slightly bulging stomach at my sense of nostalgia for t...

Flat Bagels

Tradition schmadition. Something I've noticed every time I come to New York is that the bagels keep getting puffier and puffier. (Which happened before everything started going 3D.) When I eat a bagel, I want a chewy exterior with lot of seeds on it and enough dough inside to support a swipe of cream cheese. I don't want a whole loaf of bread in there. Is that too much to ask?

Roaming around the streets of New York, I've seen bagels practically as round as a baseball and others as...

...and that was the RUB

We came for the burnt ends. But to be fair, when we called the day before to see if RUB Barbeque took reservations, we were told that they sometimes run out of certain items because they take days to smoke. So, of course—with my luck, we arrived at RUB, aka, Righteous Urban Barbeque, to...

I think that sign is the VA (version Américain) of the infamous Fermeture exceptionnelle I've come to know all too well. I asked at the counter, "Are they really as good as they say they are?...

Zucchini Cake with Crunchy Lemon Glaze

A few years ago, I was extremely fortunate to meet Gina DePalma, the pastry chef at Babbo in New York City, thanks to the matchmaking efforts of Karen Page and Andrew Dornenburg.

Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolci Italiano. And after we had dessert and coffee together, we ambled the streets of New York City a little and made plans to meet in Rome, where she was moving to work on her second book. Unfortunately we didn't get to...

Blog Notes

Appearances

I have a few appearances coming up, and if you're around, please come by and say hi!

-August 5: Borders Books, New York City - 7pm (That's this week!)

-September 25: La Cocotte, Paris - 3 to 5pm

You can find more information about them on my Schedule page. That's all I have planned so if I'm not coming to where you are, hop on the plane and I'll see you here—or there!

Recipe Use and Attribution

Food writer Laurie Colwin once said something along the lines of, "If i...

Design*Sponge Video and Raspberry Sorbet Recipe

The fashionable team over at Design*Sponge came by to make a video with me here in Paris...

I hit the market with Anne Ditmeyer of Prêt à Voyager, who is part of the Design*Sponge creative team, to do a little shopping.

(Plus we got a little lesson of how far a seller will go not to sell something to you.)

Continue reading "Design*Sponge Video and Raspberry Sorbet Recipe" »

com/~s/davidlebovitz/blog?i=<...

Design*Sponge Video and Sorbet Recipe

The fashionable team over at Design*Sponge came by to make a video with me here in Paris...

I hit the market with Anne Ditmeyer of Prêt à Voyager, who is part of the Design*Sponge creative team, to do a little shopping.

(Plus we got a little lesson of how far a seller will go not to sell something to you.)

Continue reading "Design*Sponge Video and Sorbet Recipe" »

com/~s/davidlebovitz/blog?i=<$MTEntryPe...