The chicken with Mustard is the last recipe from David Lebovitz’s My Paris Kitchen. Meanwhile, I can proudly say: I’ve finished cooking through the book from…
How to make oven-baked fries without a deep-fryer? In David Lebovitz’s My Paris Kitchen, he shows us a method that’s simple to do and a lot…
David Lebovitz/ Salad/ Seafood/ summer/ Toss
Fennel, Radish, Orange and Crab Salad | “My Paris Kitchen”
Fennel, radish, orange and crab salad is not your everyday salad. Chances are you can’t get all the ingredients in one place. Here’s my shopping expedition.…
You can find this butter-rich brioche dough, rolled into a free-form round, washed with egg and speckled with pearl sugar in every pasty shop in Saint-Tropez.…
Braise/ breakfast/ Crack/ David Lebovitz/ easy everyday/ Pantry essentials/ Yotam Ottolenghi
Shakshuka | My Paris Kitchen
Shakshuka is a dish of eggs poached in a spiced sauce of tomatoes. It has its origin in North Africa (Algeria, Morocco, Tunisia), although the dish…
“The whole is greater than the sum of its parts.” In this case, I’m referring to the dessert in David Lebovitz’s My Paris Kitchen, the chocolate…
Braised chicken is not as popular as roasted chicken in my kitchen. Simply because it’s more time consuming to do. And you need to watch the…
This warm chocolate cake, or moelleux au chocolate, is David Lebovitz’s dessert of choice in his “old faithful” French bistro Astier in Paris. This chocolate cake…
Appetizer/ Dairy free/ David Lebovitz/ Gluten free/ Levain & Yeast Hybrid/ Pantry essentials/ Side/ Toss
Green Olive, Basil and Almond Tapenade
This is the third tapenade we make from David Lebovitz’s recipes in My Paris Kitchen with our friends at Cook-the-Book-Fridays. Years ago, we made artichoke tapenade,…
Among the three items in this week Cook-the-book-Fridays David Lebovit’z’s dish, roast lamb with braised vegetables and salsa verde, my favorite is the vegetables. In all…
Dee’s cheesecake from David Lebovitz’s My Paris Kitchen is a cake with all cheese. I mean, there is fromage blanc, a fresh cheese in France that…
I’m completely clueless about caillettes, (pronounced ky-yet). But I’m up for strange and unfamiliar food. Well, that’s another story. These pork and chard sausages are specialties…
Appetizer/ convection steam/ David Lebovitz/ Side/ spring/ Steam
Leeks with Mustard-Bacon Vinaigrette
A few weeks ago, we made the potato leek chowder from My Paris Kitchen by David Lebovitz, and I was blown away by its deep flavor.…
I never thought of celery root purée as a low-carb mashed potatoes until I made it — based on David Lebovitz recipe in My Paris Kitchen.…
The roasted root vegetables are similar to the baked Provençal vegetables (tian), which we made a while ago, from My Paris Kitchen. The roasted root vegetable may not…
Dairy free/ David Lebovitz/ dessert/ Fruit/ Gluten free/ holidays/ Low fat
Clementine Prosecco Sorbet with Candied Citrus Peel
A few days into the New Year, we’re still in the mood of welcoming a fresh beginning. What can be more festive than a dish of…
Chocolate/ classics/ Cream/ David Lebovitz/ dessert/ featured/ kitchen hack/ Other Sweets/ winter
Chocolate Yule Log / Bûche de Noël
Bûche de Noël is not a cake I would choose to bake on my own. It seems daunting. On the other hand, who can resist…
These savory comté and ham sablés from David Lebovitz are every bit like their sweet counterparts, the Viennese sables I blogged about earlier. Texture-wise, they remind me…
David Lebovitz/ Pantry essentials/ Salad/ Side/ Toss/ whole wheat
Traditional Tabbouleh | My Paris Kitchen
We made tabbouleh this week at Cook-the-Book-Fridays. This is another raw vegetable dish from My Paris Kitchen by David Lebovitz. He also introduced us to fattoush…
What attracts me most about the dish is the seasonal squash. David Lebovitz says: “this panade is one of the few dishes I’ve eaten in my…
David Lebovitz reverses the traditional way we make the pound cake in the bay leaf pound cake recipe in My Paris Kitchen. Most recipes begin by…
Remember the metro station Parmentier in Paris? It is named after the scientist Antoine-Augustin Parmentier. He was credited with staving off a famine in the late 18th century…
I attended the Food Tank Summit in New York City the other day. The theme this year was food loss and food waste. It’s impossible these…
I have these silicon rectangular financier molds, each shaped like a gold ingot, for baking my favorite cakes. Last I baked were these pretty matcha financiers.…
classics/ David Lebovitz/ dessert/ enriched dough/ Fruit
Kirsch Baba Bouchons with Pluots | My Paris Kitchen
Every word of this title, kirsch baba buchons with pluots, except the word with, needs an explanation. Where do I start? To mix things up—just enough…