David Lebovitz

David Lebovitzby David·21d ago

One of the first “recipes” on this blog was No-Recipe Cherry Jam, posted in 2005, which wasn’t quite a recipe.

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54%plop score

David Lebovitzby David·24d ago

I had so much fun when Deb Perelman of Smitten Kitchen came to my kitchen in Paris and made a batch of Chocolate-Olive Oil Spread, a delicious recipe from The Great Book of Chocolate.

David Lebovitzby David·17 Jun 2026

I was recently gifted an overload of strawberries: I bought four baskets from a vendor at the market, whose booth I shop at often, and he threw in two extra baskets for free, the equivalent of a...

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50%plop score

David Lebovitzby David·17 Jun 2026

Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price...

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55%plop score

David Lebovitzby David·17 Jun 2026

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you...

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61%plop score

David Lebovitzby David·15 Apr 2026

May 5th marks the release of The Great Book of Chocolate which is now available for pre-order from your local independent book seller as well as Bookshop, Amazon, and Barnes & Noble online.

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57%plop score

David Lebovitzby David·11 Mar 2026

This time of year brings Seville oranges to the markets in Paris. For the past few years, I kept wondering why they were so hard to find since it’s perhaps my favorite of all jams and jellies to...

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58%plop score

David Lebovitzby David·9 Jan 2026

Apparently I’m not the only one who loves polenta cake. The Italians like it so much that it’s called Amor Polenta.

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57%plop score

David Lebovitzby David·9 Jan 2026

Not everyone thinks of citrus fruits as “winter fruits.” But that’s when oranges, grapefruits, tangerines, tangy lemons, and enticing limes are often at their peak.

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52%plop score

David Lebovitzby David·19 Oct 2025

There’s a lot going on when you write a cookbook. You begin with an idea, then spend a year or two testing and developing recipes.

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59%plop score