We’re doing it again! David Jackman and I are hosting another festival at Chocolate Restaurant in Santa Cruz, CA on Thursday, September 26th, this time,
While pasta won’t cure all the world’s woes, it’s reliable comfort food on a rainy, bluesie, day or when you’ve been so busy all you
This delicate, delicious, absolutely-must-make cake recipe comes from Maria Reiz Springer. Now living in Maryland, Maria is from Austria and has an infinite number of
Although the first figs may come in sometime in June, late July heralds the second round of the US fig season. In Europe, most especially
Homemade frozen yogurt has become one of my passions this summer. I’ve especially enjoyed using freestone peaches and strawberries. You can use berries, nectarines, mangoes,
Is it even possible to have too many salad recipes? Possibly if you hate fruits and vegetables, but then you wouldn’t be reading this
Smoothies are a perfect breakfast food, and they’re also a fabulous addendum to a book and a hammock or any other slow-food activity. Use whole
Shakerato Courtesy of David Lebovitz: The Sweet Life in Paris I should mention before the recipe that David was so taken by the name “Shakerato”
When I lived in the countryside, I made this exquisite Double Vanilla Poundcake with Rum-Vanilla Glaze, partly to demonstrate the quality of the vanilla I
I love fresh pineapple! The best part about my infatuation is that pineapple is really nutritious and also reduces inflammation and pain.*
This article deals with a crisis that hit the vanilla industry in 2015 and drove up prices. But even without a crisis, vanilla is
Jam Cakes are a quick, cheerful, dessert with ingredients that you’re bound to have, unless you haven’t been to the store in weeks. The recipe
In the mid-1970s, Julee Rosso and Sheila Lukins launched The Silver Palate, a tiny take-out shop in Manhattan, featuring really good food to be enjoyed
This is an amazingly smooth, creamy, over-the-top delicious tart. I had been traveling through Italy and Greece for three weeks then spent two days in
Custards are a special comfort food that kind of fell off our collective radar in the last 30 -40 years, but they really deserve a
A few months ago, I saw a winter squash I hadn’t seen for a long, long time at a local farmers market. I asked the
Recently I made Creme Anglaise to go with David Lebovitz’s recipe for Apricot Souffles. Normally I use heavy cream (double cream) to accompany a rich
Add a spoonful of whipped cream or a pitcher of Creme Anglaise to a slice of dense, lemony cake, and everything in the world
When I headed to Portland late last summer, I wasn’t thinking about eating my way through the city. I was on my way to celebrate
Courtesy of Chef, Author and Blogger, David Lebovitz: www.davidlebovitz.com There are a lot of reasons to like David Lebovitz because he’s a genuine, funny and
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