David Lebovitz Newsletter

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Chocolate salted butter caramel lava cakes from The Great Book of Chocolate. Photo by Ed Anderson

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Get Cravan: Recipes From Paris

Making a French 75 Cocktail

David Lebovitz — Thu, 06 Aug 2026 11:53:01 GMT

A highlight of writing Drinking French was getting to meet, and highlight, some of my favorite creative people in Paris, and in France, who are part of the cocktail scene, which has rapidly expanded over the years, turning Paris into one of the world’s most exciting cocktail destinations.

Franck was one of the heroes in Drinking French, and as you can see in the video, there are more pictures of him in my book…than of me.

After working in an art gallery in Paris, Franck went on to work at the highly celebrated restaurant, Le Châteaubriand, where chef Inaki Aizpitarte was invigorating, and shaking up, the world of French cuisine. Franck saw how the world of cocktails was changing outside of France, and decided to delve into cocktails as well, creating cocktails that leaned into French spirits and ingredients.

In his book, art, film, and Franck’s distinctive style intersect with his expertly made cocktails, which are deceptively simple. Most are careful revisions of classics such as the Tunnel, a reimagined Negroni served in a coupe glass. And his Yellow cocktail is a masterful mixture of Yellow Chartreuse, gin, lemon juice, and Suze gentian liqueur. (It’s one of my top three favorite cocktails of all time.)

Cravan Paris website

What began as an extraordinarily charming (twenty-seat!) café tucked into a magnificent Hector Guimard Art Deco building, Cravan has extended to a four-story building in the heart of the Saint-Germain-des-Prés, where Franck invited me to stop by for a French 75 on a warm summer afternoon. It was cool perfection in a glass.

À santé!

French 75

Adapted from Cravan: Cocktails and More, Recipes from Paris

One cocktail

To make his interpretation of the French 75, Franck infuses London dry gin with agastache, known in English as dried anise hyssop. I’ve included the recipe for the infusion and the simple syrup after the cocktail recipe.

1 ounce (30ml) anise hyssop-infused London dry gin
1/2 ounce (15ml) simple syrup
1/2 ounce (15ml) freshly squeezed lemon juice
1 dash of absinthe
Lemon twist
Brut (dry) champagne

Combine the gin, simple syrup, lemon juice, absinthe, and lemon twist in a cocktail shaker. Fill three-quarters full with ice. Cover and shake vigorously for two seconds. Double strain the mixture into a chilled coupe glass.

Top with champagne and serve.

-To make the anise hyssop-infused gin, mix 1 3/4 teaspoons (5g) dried anise hyssop flowers with 24 ounces (700g) London dry gin. Cover, shake gently, and refrigerate for 24 hours. Strain, then filter the gin through a premoistened paper filter, such as a coffee filter. Store refrigerated.

Dried anise hyssop, which is different than anise, can be found at herbalists and well-stocked natural food stores. A few places to get it online: Reverie Farm, The Herb Loft, and Etsy. I’ve not tried the cocktail without the infused gin but you could give it a go with uninfused London dry gin.

-To make the simple syrup, heat 3 ounces (90g) sugar with 3 ounces (90g) water over low heat, stirring until the sugar is dissolved. Refrigerate until thoroughly chilled.

-A dash of absinthe adds a little je ne sais quoi to cocktails. Pastis and anisette have a similar flavor profile and you could use one of those, sparingly.

Get Drinking French

August 2026 Newsletter

David Lebovitz — Sat, 01 Aug 2026 07:26:18 GMT

I used to wonder why, in cities like New York and Paris, everyone claimed that they could never, ever live anywhere else. Then, when summer rolled around, everyone would say they can’t wait to get out of town.

I’m a city person and I like Paris best in the summer. A majority of people have left, so it’s a lot quieter. You can get into all those restaurants that you normally needed to book weeks in advance. And while the markets are more sparse, shops selling produce from small producers have been doing their best to keep their stores stocked, in spite of a lot of fields and farms and vineyards being decimated by successive heatwaves, and now, wildfires. One of our neighbors has been dropping cigarette butts in our backyard, which is as dry as a haystack, so we’re praying our building doesn’t go up in flames, too. But for the time being, Paris has been spared.

At the market in Vernoux-en-Vivarais

We have friends, a couple who live part-time in Ardèche, and when they invited me to come for a few days, I erased everything I had scheduled in my calendar and took a two-hour train ride to stay with them. That region is called the Auvergne-Rhône-Alpes, especially known for sausages, wine, and its famous chestnuts, les châtaignes d’Ardèche, which have protected AOP status in France.

It wasn’t quite chestnut season, and people are worried about the effects of the heatwaves on the chestnut trees, but I picked up a jar of chestnut paste at one of the farm tables at the market. Sometimes the chestnut spread is made with candied chestnuts, but generally at the markets, the varieties are less sweetened, and looser, like the one in the jar, above, that I bought.

Chestnut spread is delicious served with plain yogurt or fromage blanc, or if you buy the ones made with candied chestnuts sold in a tube, like toothpaste, when no one is looking, people squeeze it directly into their mouths.

At the market in Lamastre

I often joke with Romain that when we stay with friends in the summer, invariably they have a bowl of apples and pears, regardless of the season. It’s a bit perplexing to me because when apricots, plums, peaches, nectarines, and cherries are in season, I buy far more than I need because I’ve been waiting all year for them, and it’s a treat to have them so readily available, and so delicious.

One stand at the market in Lamastre had so many apricots that I thought I would faint. They had three or four varieties, and if I wasn’t taking the train home, I would have bought a few cases, especially those marked down for jam-making.

Fresh apricots sold for a song, for jam-making.

My friends who live there were scandalized about one vendor selling his tomatoes for €4,50 (~$5) per kilo (#2.2), when all the others were selling theirs for €3,50 ($4) per kilo. As a city dweller, both were a bargain to me. It made me reconsider the urban lifestyle that I’ve chosen.

The flavor of the tomatoes was also worlds away from any tomatoes we get in Paris. I see why people are so eager to get out of town!

I’ve had (non-French) people tell me, “Oh, no…no one in France would ever drink wine out of a box!” Well, now I’ve got photo proof that they do.

Get my book, Ready for Dessert!

(Someone once insisted to me that no one in Italy would ever dream of buying jarred tomato sauce. The jars sold in grocery stores, they told me, were for tourists. If you’ve ever seen the tomato sauce aisle in an Italian supermarket, you’ll wonder how so many tourists manage to bring all those jars of sauce home with them.)

Wine in a box isn’t a bad thing. It’s wine that’s meant to be drunk daily, not saved for ten years in a cellar. The box keeps the wine fresh; the bag inside the box compresses as the wine is poured, so the wine isn’t in contact with air. Plus the boxes are arguably more ecological (and easier to ship and store) than bottles. Also, you can see the savings on the price: €16 ($18) for the equivalent of 4 bottles of organic wine. Not bad!

Eggs from our friends’ chickens

Another delice were the fresh eggs from our friends’ henhouse. They were so beautiful, and it was wonderful having a fresh egg for breakfast every morning.

Thankfully, I wasn’t worried about taking a half-dozen eggs home with me, although I carried them carefully on the train. And my friends promised to bring me some medlars from their tree when they’re ready to pick…

…which I use to make rose-colored medlar jelly. With all the jams and jellies that I make, maybe I am a country boy after all?

For those following the food processor drama (and for those who aren’t: My KitchenAid food processor bowl broke and was collecting gunk in the handle, and no replacement is available. And yes, I checked everywhere.) I’ve finally resolved it.

When I worked in restaurants, we always used a Robot-Coupe, the original food processor, which could handle anything. The problem in Paris is that the cost for them is pretty steep: Prices for new models are north of a thousand bucks, and I didn’t know if my occasional use of one justified the price. So I did what everyone in France does: I checked out Le Bon Coin, which is the 9th most-visited website in France, right after Google.

You can pretty much find anything in France on Le Bon Coin, from medlar trees to an apartment in Paris, or your dream house in the countryside.

Using the search term “robot culinaire,” I landed on a vintage one (above), just like the ones I used in restaurants. It was a mere €80 ($91) but they didn’t want to ship it, so I had to pass. I set up an alert and a couple of days later, one turned up in Paris.

I’ve honed my bargaining skills in France — as Romain once said to me, “No one is ever going to offer you a deal. You have to ask.” So I did, offering what I thought was a bit low, figuring the seller would come back with a counteroffer in the middle. She came down a bit, and in the few hours that I ruminated whether to just buy it, a notification showed up — Offre acceptée.

While it wasn’t in the excellent condition she mentioned, it was a solid “very good,” and heavy as a motherf**ker. I placed the machine in the basket of my bike and with every turn, the weight of it threatened to pull me down to the curb, so I rode extra carefully, and slowly, much to the ire of other cyclists. In the U.S., it’s cars that are aggressive to bicyclists but in Paris, it’s the other cyclists who pose the hazards.

I, and the machine, made it home in one piece, and it’s now sitting on my countertop. It weighs a ton so it’s not convenient to store in a cabinet. Romain asked me, “Is that where you’re going to keep it?” when he saw it on the counter. He’d already banished my stand mixer to a distant shelf, which makes it harder to bake (I guess I should use as a counterargument all those cookies and cakes he’s missing out on?), but if he wants the Robot-Coupe to go into a cabinet, he’s going to have to put it in there himself and take it out when I need it.

As we enter August, I took advantage of waning cherry season to pick up a load of fresh cherries and turn them into compote, to freeze. It’s nice to pull out a packet of cherries in the winter to serve with ice cream, tangerine sorbet, or frozen zabaglione, which is a great recipe that doesn’t require an ice cream freezer to make.

I pitted and sautéed them until they were cooked through. If you let them sit overnight, the juices will thicken further and the cherries will turn a deeper red color. If you want to freeze them, just put the cherries in a freezer-safe storage container and save them for a rainy, or snowy, day. Mine are now in my freezer, ready for winter. (Which I’m not.)

-David

When I was in San Francisco on tour with The Great Book of Chocolate, I was invited to the Williams-Sonoma test kitchen to bake bouchons with test kitchen director Belle English. We had SO MUCH FUN! (Paid subscribers: You’ll find the recipe at the end of the newsletter.)

Things I Like

When I lived in San Francisco, I was one of those weirdos, or cool people, who had a Saab. Yes, I was crazy enough to drive a stick shift there and I pitied the people in their fancy BMWs who’d ride my tail on those steep hills, unaware that you had to have lightning-fast reflexes to shift into gear when a red light turns green, to avoid your car backing up an inch or two. Unless you got the timing precisely right, down to a nanosecond, my bumper might tap their front fender.

Fortunately I was pretty adept at shifting on the hills, but the few times I missed and tapped someone’s bumper, I never got out to see if I caused any damage. I just chalked it up to their fault, paving my way for a move to France, where things are inevitably pas ma faute.

Considering how expensive that car was to maintain, the knob on the gearshift was made of cheap plastic. They offered a wood option to replace it for $70, which seemed like a lot of money at the time. I ruminated over it for a few weeks (unlike my Robot-Coupe) until a friend said to me, “David, how many times are you going to touch that knob? Isn’t it worth getting a nice one?” So I caved and bought one, and she was right.

My friend Sarah caused a bit of an online kerfuffle when she poked fun at a hairbrush store in Paris beloved by influencers, and there’s always a line (yes, for hairbrushes) to get in. I don’t fight with people online but I beg to differ about brushes; I love the kitchen brushes at La Trésorerie that are handmade of wood and with natural bristles. And since there’s no line, the shops are free of influencers.

I saw one while shopping for a bottle brush at La Trésorerie and made the mistake of posting a picture of it on social media. It wasn’t cheap, so I had to ruminate over that too…and people wonder what I do all day… When I went back to the store to buy one, they were out of stock.

Search results turned up copies online but I found the website for the family-owned company that makes them, which was so engaging, and their brushes were so beautiful, I decided to spring for a handmade one. (The company’s website, Bürstenhaus Redecker, has every type of brush you can imagine.) When I was in Denmark, we happened upon a great kitchenware shop and I hesitated for about four seconds before picking one up.

Besides that it’s handmade by a family-owned business, there’s a lot to like about this brush. It stands vertically on the counter so takes up less space, and has a reassuringly strong magnet that snaps the brush into place, and it stays there.

I’m not sure where to get them outside of Europe. I noticed they have them on Amazon, and companies like Boston General Store and Flotsam & Fork carry the brand, but you may need to do some digging to find this one. Maison Empereur carries them in France, but they can no longer ship to the U.S. In the UK, they sell them here and here. If you can’t find one and resort to buying a copy, I won’t judge you…since I got carpal tunnel unearthing those links.

And being me, I am saving all the crumbs, which I hope quash any online kerfuffles about the price. I hope you collect enough of them to pay for the brush.

As promised, below is the recipe for the dark chocolate Bouchons from The Great Book of Chocolate that I made in the Williams-Sonoma test kitchen. As you can see in the video farther above, we loved eating them, as did the crew who were filming us 😊…

France Heats Up

David Lebovitz — Wed, 29 Jul 2026 09:09:24 GMT

La chaleur (the heat) has been the topic du jour around here this summer, due to the record-breaking temperatures that made France hotter than the Sahara Desert. While that got a lot of international press, there’s something that no one’s been talking about: The success of hot sauce in France. And no one was more surprised about it than me.

Like it or not, stereotypes often contain a kernel of truth. Americans have a reputation for being loud. French people are thought to be rude. Anyone who’s lived above or even on the same street as a late-night café in Paris can tell you that there are some very loud Parisians. (Either that, or they’re Americans with an excellent command of French, and perfect French accents.) And the later it gets, the louder they get. And last time I was in the States, as an American, I forgot that people don’t stand as tightly together when waiting in line as they do in France (to prevent line-jumping), and I rudely cut in front of half of the line when I noticed a two-foot gap between two people and assumed that was the end of the line. Thankfully a woman yelled, “Um…SIR!!!” at me, tipping me off that there were other people waiting.

It’s hard to paint any culture with an all-encompassing brush, but I will say with certainty that a lot of French people avoid spicy food. French diners in restaurants will ask the waiter, “Ça pique?” and demure against ordering anything on the menu that may pique their palate.

“The hottest naan in your region.” As for being the hottest sandwich in Paris, I don’t know if there is a lot of competition.

In restaurants, waiters will reassure customers that anything with chiles in it are of the variety that are très doux, very mild, and they ne piquent pas — they don’t bite. The last few times we ate at Le Servan, where items on the menu often feature a condiment where chiles are involved, invariably the server will warn us not to worry, they won’t bite. But with more authentic Asian restaurants popping up across Paris, many will use a little chili icon, or a row of icons, to denote the spice level of each item on the menu.

I was recently at an Asian restaurant where, when you order, they ask how spicy you want the food, on a scale of 1 to 3. The table of young Frenchmen next to me were quick to reply: “Zéro.”

A variety of sweet (doux) chiles at the market in Paris.

When I’ve hit the markets looking for chiles that have a bit of heat to cook with, vendors are quick to (re)assure me that the peppers they are selling are doux, when it’s the spicy ones that I’m after.

I’ve been asked over the years why people in France don’t like spicy food, and here are some of my responses:

Olive Oil Panna Cotta

David Lebovitz — Tue, 21 Jul 2026 08:32:38 GMT

When I go to the U.S., I can only bring back three cookbooks* due to ~~stringent~~ measly luggage allowances. Getting anything delivered can be a challenge here, but nowadays, anything you receive will rack up customs, duties, and taxes. They used to be more lenient with books, but someone has to pay the bill for cleaning up the Seine, I guess, so why not make it cookbook collectors?

During book tours, such as mine in May for The Great Book of Chocolate, I’m usually at cookbook stores and find myself surrounded by cookbooks, and have to resist immersing myself in all of them. But alas, I can only bring a few back with me, and one was More than Sweet by .

I was not only intrigued by the striking photos and bold layout of the book, but appreciated Marie Frank’s creativity, which often blends the lines between sweet and savory.

As I dove deeper into the recipes, some of the ones I wanted to give a go contained at least one ingredient that I didn’t have on hand, and would be challenging to find. The braised cherries that were paired with this recipe called for one makrut leaf. The mango sorbet in the Vacherin called for a teaspoon of locust bean gum or fruit pectin (which is optional). Her gorgeous plum galette called for ground Sichuan pepper, and the hojicha snickerdoodles called for — yup — hojicha. But boy, do they sound good!

I was also intrigued by the addition of lots of lemon zest in the Miso-Lemon Chocolate Chip Cookies. But she makes a compelling case for the zest, saying it provides the perfect balance “among the savory, salty, and sweet” flavors, so I’ve got those bookmarked as well as the snickerdoodles with roasted green tea.

Marie Frank does begin the book with a treatise called How to Use This Book, which includes a passage: ”I strongly encourage you to change the flavors with the seasons or simply to suit your personal preferences,” which is reassuring to those who want to go off-script.

I decided to make the Olive Oil Panna Cotta because I always have olive oil on hand, and we’re also in the midst of summer fruit season and I had plums on hand, which I thought would pair nicely with the creamy dessert, rather than the cherries.

I’m often asked by readers about which olive oil to buy, which is difficult because a lot of the choices are based on where you live. When I moved to Paris, I lived above an olive oil store and just went downstairs with an empty wine bottle and filled it with one of the owner’s olive oils, which were stored in large tins with spigots.

Now I get my olive oil from friends in Sicily, which I buy in 5-liter (5qt) tins, and they only ship within Europe. Understandably, they like you to buy a certain quantity to make the shipping worthwhile. I used to get a whole bunch of friends together to make a large enough order for them to ship. But I often forgot who ordered what, or who’d paid and who didn’t. So I’m sure my poor accounting skills have given someone a complimentary tin of olive oil, at my expense.

[One good olive oil I tasted recently was Arkè extra-virgin, which they sell in consumer-friendly bottles and 2-liter tins. Good mail-order sources for olive oil in the U.S. are Market Hall Foods, Zingerman’s, and Corti Brothers.]

I also wondered about the recipe instructions, which said to pour water into the molds and then shake out any excess before filling them to prevent the panna cottas from sticking. I never tried that so thought I’d do an experiment, lightly oiling half of the ramekins, as I normally do, and using water on the other three, to see if there was a difference.

My tray with three of the oil-coated ramekins on one side, and the other three, on the other.

The next day when I went to unmold them, I realized I forgot to put water in the non-oiled ones. D’oh! Since we were in the middle of one of our many heatwaves this summer, let me tell you, strange things happen when the temperatures remain in the triple-digits for over a week and you get a little loopy. So I can’t tell if the water method works, but I do know the oiled ones slipped right out.

And, thanks to my inattentiveness, I also know that if you do nothing, they’ll come out a little floppy, above, but are equally delicious. And if you want to pour the mixture into glasses and serve it in those, there’s no need to do anything to prepare them before adding the panna cotta mixture.

I loved the texture and flavor of this olive oil panna cotta. We happened to be outside and I did think, looking over at our lemon verbena plant, “Hmmm…I wonder what this would be like infused with lemon verbena?” Or maybe a fig leaf or two?

Olive Oil Panna Cotta

Six servings

Adapted from More than Sweet by

Panna cotta is the perfect summer dessert. It’s easy to make and goes well with summer fruits. She pairs it with braised cherries but I made the plum-raspberry compote from Ready for Dessert to go alongside, cutting eight pitted plums into eighths (or sixths, if small) and simmering them in 1/4 cup (50g) sugar, 1 cup (250ml) water, and half a vanilla bean, just until the plums are soft.

Once cooked, remove from the heat and stir in a basket of raspberries. I usually let it stand for an hour, but they’re even better if you let them sit overnight, refrigerated or at room temperature, which gives time for their juices to thicken. Other possibilities are apricot-cherry compote or oven-roasted figs.

How to Use Gelatin

For those who use sheet gelatin, Marie Frank says you can use 2 1/2 sheets of platinum gelatin, soaked in cold water, in place of the powdered gelatin. If you go that route, soak the sheets for about five minutes, wring out the excess water, then whisk them into the warm cream mixture until dissolved.

1 envelope (2 1/4 teaspoons, 7g) powdered unflavored gelatin

1/4 cup (60ml) cold water

2 cups (500ml) heavy cream

1 cup (250ml) whole or low-fat milk

1/2 cup (100g) sugar

1/2 cup (125ml) fruity extra-virgin olive oil

Big pinch of salt, preferably sea salt

In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes.

Warm the cream, milk, and sugar in a medium saucepan, stirring until the sugar is dissolved. When the mixture just starts to bubble, remove from the heat and whisk in the softened gelatin, stirring until it’s completely dissolved.

Add the olive oil and a big pinch — what would call a “three-finger pinch” — of salt, then use an immersion blender to emulsify the mixture. If you only have a standard blender, let the mixture cool until it’s tepid, then blend.

Lightly oil six ramekins or similar-sized custard cups with a very light coat of unflavored vegetable oil.** Or, you can assemble six serving glasses to use, which don’t need to be oiled since you’re not unmolding them.

Transfer the panna cotta mixture into a measuring cup or pitcher with a spout, and divide the mixture between the ramekins.

Chill the panna cotta for at least 12 hours, or overnight. To serve, run a knife around the outside of the panna cotta to loosen it from the sides of the ramekins, and invert them onto dessert plates. If they don’t slide right out, hold on to the ramekins and plates and give them a firm shake, which should loosen them enough to slip out.

Serve with a fruit compote, if desired. You could also serve them with shavings of dark or milk chocolate, or with a little pour olive oil on top and a few grains of flaky sea salt.

Olive Oil Panna Cotta

57KB ∙ PDF file

*The hard thing about going on book tour is that I go to amazing cookbook stores and see all the incredible cookbooks and want to bring all of them back with me.

**As mentioned, the original recipe said to rinse the ramekins in ice water and shake out the excess, but don’t towel-dry them, rather than oiling them. My experiment didn’t work but if you try it, let us know in the comments how it works out.

Live! Food Shopping in Paris with David & Romain

David Lebovitz — Thu, 16 Jul 2026 09:33:04 GMT

Places mentioned in the video where I shopped: Miyam, Terroirs de Avenir, Pari Local and Leonie bakery…

You may have noticed I moved my Paris shopping videos here from Instagram. Subscribe to my newsletter and get them sent right to your inbox!

Get the Tapenade with fig recipe here:

Tapenade Recipe

A Trip to Copenhagen and Norway

David Lebovitz — Tue, 14 Jul 2026 14:12:26 GMT

As I mentioned in my last newsletter, Norway has been on my bucket list of places to visit in my lifetime. I’d heard about the magnificent fjords and wanted to see them before I kicked the bucket. (Thanks commenter Paul, for pointing out how we similarly, and oddly, use “bucket” in English.) Several friends kindly gave me lists of restaurants they recommended, but I nixed any place that served dinner as a lengthy tasting menu. I’m no longer interested in (is anybody?) sitting at a table for four hours while being presented with course after course of little things served on rocks, or in spoons, while the server carefully explains each one before you eat the little mouthful, then they whisk away your plate (or rock) and bring you another.

When people travel they often say they want to eat where the locals eat. But in a city like Copenhagen, which has less than one million inhabitants, or even Paris, anywhere that’s good is going to have a mix of visitors and locals.

It’s easy to get wrapped up in trying to eat at “the” places, although in most cities nowadays, you need to do a little planning and make reservations if you want to get a table for dinner. I tend to do a deep dive into a city while planning a trip, but most of this trip was meant to be relaxing. So the first part was a couple of days in Copenhagen, then we were scheduled to depart on a boat to see the Norwegian fjords, which left from the Danish capital.

A view from the Flåm Railway, in Norway.

Follow Margot on Instagram

We’re not really cruise people, but the best way to see the fjords is by boat.

Affogato

David Lebovitz — Fri, 10 Jul 2026 08:41:17 GMT

It’s been hotter than heck in Paris, and we’re in the midst of our third heatwave. One way our friends in Italy beat the heat (and get their coffee fix) is to make affogato, a dish of ice cream “drowned” in espresso, with liquor sometimes added, giving it an extra kick.

Get Drinking French

I met Margot Lecarpentier when writing my book, Drinking French. Margot is the owner and head bartender of Combat, one of my favorite cocktail bars in Paris, and she stopped by to make a spirited affogato for me, under the shade of our fig tree.

Affogato is often made with vanilla ice cream but Margot asked me to make a batch of chocolate sorbet, which was perfect with the mix of liquors she stirred up.

The amaro Margot chose, Rabarbaro Nardini, which is made from rhubarb and has a husky flavor that works beautifully with the other ingredients. There are a lot of amaros/amari out there, and ones such as Fernet-Branca, Braulio, and Dell’Etna, have their own distinctive vegetal notes. You could use one of those, or whatever is available.

Combat in Paris website

You can certainly change the other ingredients to your liking as well, such as swapping in amaretto for the coffee liqueur, or whiskey for the rum, although as I noted in the video, her recipe — as she made it — was truly the best affogato I’ve ever had.

[btw: In the video, you’ll notice some steam drifting across the table. That’s water for heating the ice cream scoop 😄, which helps make nicely-shaped scoops.]

Enjoy the affogato…and stay cool!

Affogato

Two regular servings, or one generous serving

In the video, we shared a generous scoop but you can use this recipe to make two individual portions; feel free to adjust quantities to your taste. Vanilla ice cream is the classic, but Margo thought it’d be fun to use my Chocolate sorbet, and her instincts were spot on.

3/4 ounce (20ml) of each; dark rum, amaro, and coffee liqueur

2 generous scoops, or several smaller scoops, of ice cream

2 shots of espresso

Mix together the rum, amaro and coffee liqueur in a small pitcher or measuring cup.

Put a scoop, or several scoops, of ice cream in two separate ice cream dishes.

Divide the liquor mixture over the two portions of ice cream and add a shot of espresso to each one.

Get The Great Book of Chocolate

Want more chocolate? Check out my new book: The Great Book of Chocolate!

July 2026 Newsletter

David Lebovitz — Mon, 06 Jul 2026 11:53:55 GMT

Classic chocolate mousse, from The Great Book of Chocolate

When you move to a foreign country, or even another city, one of the first things you need to do is find a doctor. It’s especially intimidating if you don’t speak the language and don’t understand the health care system, and don’t know how everything works. Twenty-five years later, I’ve learned that nobody in France fully understands how the French health care system works.

I was talking to a French insurance broker about that recently, and he said, surprisingly, that foreigners often understand the system better than native French people since they have to figure out how it works, whereas French people don’t really have to (or want to) understand it as it’s just part of their lives.

I was lucky to find a French doctor who spoke English, who also happened to be what I call a “legacy” doctor. Because she’d been working so long, she knew all the top doctors and specialists, and they knew (and liked) her. So I was always well taken care of when I went to a doctor who she referred me to. Most doctors in France have a different bedside manner than some of us might be used to.

A visiting friend from the States was hospitalized in Paris and he kept referring to doctors and nurses by their first names. No one said anything, but I could see them tighten up a bit when they were called “Pierre” or “Christine,” rather than “Monsieur” or “Madame.” I was thinking I should try that sometime, just to see what happens, or to see if it breaks the ice…but I’m not sure I’d get the same “pass” as he did, as a foreigner.

My doctor retired last month and I learned an important lesson: Find a doctor who is younger than you.

It’s hard to find a généraliste, a primary care physician, in Paris, and I was fortunate to have one that was very engaged with me and my care. She did call me by my first name, unlike every other doctor I’ve been to in France, which I gave her a pass on since she knew me pretty well. Often she seemed more interested in talking about chocolate than she did about the rash on my thigh.

I managed to get some good material out of her, albeit a few stories that I wasn’t sure I could repeat. Once when I was removing my pants in her office, I sprained my finger. “Oh, you gay men and your skinny jeans…” were her words of consolation for my crooked digit. The one on my hand, that is. Another time she poked my tummy, which bounced back like Poppin’ Fresh, the Pillsbury doughboy, and told me I should lose some weight. If she knew so much about gay men, she would know that you should never, ever touch our stomachs if we’re over fifty. And my job is to eat. If I’m not eating, I’m not working. At least that’s what I keep telling myself.

We had our final appointment last month, which she booked specifically for me because she wanted to say goodbye. She’s going to be taking a big trip that includes Tahiti, Brazil, and Australia, and I told her that I was going to Scandinavia, which had been on my “bucket list.” She looked puzzled, so I had to explain in French why a travel list could also be a bucket. (Which I don’t understand either.) And although people in France don’t hug their doctors, I couldn’t resist doing so on my way out the door. And yes, I’m now wearing looser jeans, thanks to both of her observations.

So now I need to find a new doctor, hopefully one that knows better than to touch my stomach. Hopefully, she or he will like chocolate as much as I do. Almost every woman I’ve met in France is happy to talk about chocolate, so maybe I’ll stick with women.

Right after the second weekend of June, we sailed off to Scandinavia. Being my life, of course, there was a one-day baggage handler strike planned at the Paris airports on the day of our flight. I was on turbo-hold with Norwegian Airlines for a little over an hour seeing if we could move our flight to the day before (discount airlines are great…er, until you need help), until I gave up. Then I had the brilliant idea to send our luggage ahead using Sendmybag.com.

Their website clearly explained the process and the price, which wasn’t super expensive - around $75-100 per bag - but then there were some additional dripping charges such as a tracking fee and a postage fee if you want luggage label holders mailed to you. And I was hit with $47 for a “fuel surcharge” due to the escalating price of fuel, which jacked up the price. But still, it was worth it. The only glitch was that the guy picked up the luggage a few hours before the designated pickup time. Thankfully I was home, and when any kind of delivery in France arrives (or in this case, departs), you breathe a sigh of relief.

I was a little nervous since deliveries are notoriously chancy here, but it worked, and our luggage was waiting for us when we arrived at our hotel in Copenhagen. Whew!

Part of an exhibition by French artist Sophie Calle at the Louisiana Museum, near Copenhagen. Worth the day trip!

Now that summer is in full swing, I’m doing my best to use all the beautiful fruits and berries I’ve waited all year for. One of my favorite recipes is this versatile fruit crisp, which you can adapt to any other fruits that are in season:

I also make a lot of jams in the summer, and one of my favorites is Strawberry jam, which we enjoy this time of year, but is especially welcome in the middle of winter. Everyone I know who is married to a Frenchman says that they are jam-eating machines. (Who knew that someone could plow through that much jam at one sitting?) So I hide a few jars, just to make sure they’ll be some in January.

As a jam-maker, I plow through plenty of jam jars and am always on the prowl for more.

Jam and Jelly Recipes

When we moved into our apartment, there was a very kindly older man who I’d see shuffling around in the hallway and mailbox area of our building. He moved slowly and would sometimes acknowledge me, and other times, not. Romain and I were often concerned that he might get preyed upon by people who roam around and when they see an elderly person looking dazed, go up to them and say they’re owed some money, and offer to take them to an ATM and help them withdraw some cash to repay them. 😡

So we kept an eye on him, until we stopped seeing him. Then, a few weeks ago, we met a man in our building who told us that was his father, who had passed away, and he’d come to clean out his apartment. Of course, like everyone in Paris, we’re interested in real estate (as well as being nosy neighbors) and asked to see it, before it hit the market. It wasn’t a large place and had a very modest Parisian kitchen. In spite of the balcony, and the view, my eyes were fixed on the empty jam jars in the kitchen. I guess the older you get in Paris, the more empty jam jars you amass — especially if you’re not a jam-maker and giving them away.

Even though we felt okay asking to see the apartment, the jam jars were a different story and I didn’t want to ask if I could have them. A few hours later, however, when I saw the fellow hauling bags of stuff out of the apartment and walking toward the garbage room, I heard the clanging of glass in the bags and asked if they happened to be jam jars and if so, could I have them?

So I’m now ready for summer.

As most of you have heard, last month there was a vicious heatwave in France, with temperatures close to 44ºC/111ºF in one part of the country. While some say, “It’s hot in________ [fill in their city], too,” the heat is different here, and people aren’t prepared for it, nor is Paris adapted for it. We’ve had heatwaves since I moved here in 2003, but the problem with heatwaves is that once they’re over, people forget about them.

Anyone who’s been entangled in any sort of French bureaucracy call tell you that the French tend to be process-oriented, focusing on the process, rather than being solution-oriented. And anyone who’s been in France during the summer knows that air-conditioning is rare to nonexistent. But because things like to get discussed…and discussed and discussed…air-conditioning was talked about a lot more this year, and more people were buying them, even those who were convinced they’d get sick from them. (In spite of that, 2025 people didn’t survive this last heatwave due to heat-related illnesses. In 2003, that figure was nearly 15,000.)

It’s a subject that comes up a lot and two good analyses from locals take a deeper dive into it: Paris is Boiling by and France has seen the future, and it’s an inferno by , which concludes that there’s a lack of a centralized plan of action,* which is unfortunate in a country that excels in coming together to provide for its citizens.

Norway

Somehow, I had the foresight back in March to plan our trip to Scandinavia, which coincided with the heatwave in France, so we missed it. (Non, je ne regrette rien.) In Norway and Denmark, it felt like summer in San Francisco: cool, overcast, and often foggy. But beautiful. We ate well and saw some magnificent scenery—those fjords! I was going to share more in this newsletter but I had to catch up on everything I set aside while on vacation, as well as finish Widow’s Bay. During one episode, there was a scene that actually made me jump off the couch. So I’ll write about our trip in a separate post, coming soon…

-David

Photo from The Great Book of Chocolate by Ed Anderson

When “Chocolate” Isn’t Really Chocolate

When I was revisiting The Great Book of Chocolate, one thing that fascinated me in the world of chocolate was chocolate alternatives, which don’t contain a trace of cacao, or cocoa, so they aren’t really chocolate.

Many of us remember our old nemesis, carob, which traumatized a generation (possible paywall.) As part of that generation, I was curious to see it re-emerge, as well as to find chocolate alternatives made with sunflower seeds, fava beans, upcycled grape seeds, and malted barley. I ordered half a dozen of them to try and wrote more about them in the book.

I was initially put off by the smell of the one I got from Win-Win, which smelled like beans, but not cocoa beans. Still, I like to keep an open mind when writing books, and I baked the Individual Warm Chocolate Cakes from the book with the Win-Win Dark Chocolate Alternative and was surprised at the results, which I shared with my friend Margot, owner of Combat cocktail bar in Paris, who has great taste:

What you don’t see in the video is the aftermath of the three uneaten cakes, which Romain and I snacked on afterward, and I found myself lopping off bites of cake the rest of the day. So while I’m not ready to give up on real chocolate, it’s nice to know there are alternatives out there.

Closing out here with a few of my favorite summer recipes that I wanted to share…

I can’t resist pasta any time of the year, and Pasta alla Norma uses summer eggplant and basil, which will transport you to Sicily. At least it has that effect on me:

A live video chat I did with prompted me to make his Lemon blueberry cake, which is punctuated with lots of juicy blueberries, blanketed under a brightly flavored, crunchy glaze:

In my continued effort to promote white chocolate, which is the subject of some derision (lighten up, folks!), cocoa butter-rich white chocolate pairs perfectly with zippy fresh ginger, and this ice cream is a great accompaniment to a summer fruit crisp or cobbler:

It’s said that Pan bagnat is a salade Niçoise in a roll, which is pretty much the case. Filled with lots of raw vegetables, hard-cooked eggs, flakes of tinned tuna, and punctuated with salty olives, stuffed in a roll bathed (bagnat) with good olive oil, these summer sandwiches are perfect for picnics or backyard lunches. Do-aheaders will appreciate that they’re best made in advance:

If you like my Basil vinaigrette, give this Tarragon vinaigrette a try, especially if you have any overload of tarragon in your garden, as we do. It’s great drizzled over summer tomatoes or with grilled fish, chicken, or vegetables:

In fact, I served it for lunch today, with a composed salad of radishes, bonito, avocado, hard-cooked eggs with anchovies, green beans, and torn basil from our garden, which is thriving in this heat…

*There is a plan to harness the water of the Seine and use that to partially cool down the city. Spoiler: The plan is scheduled to be completed in 2042 and the cost is estimated to be €2,6 billion/$2.9 billion; by 2050, temperatures in Paris could reach 50ºC/122ºF.

The geothermic cooling system didn’t quite work very well in the athletes village during the Paris Olympics and athletes were offered the opportunity to buy AC units for their lodgings. But hopefully the systems will improve over time.

Moon Dust

David Lebovitz — Sun, 05 Jul 2026 15:54:25 GMT

Americans seem to be obsessed with ultimates. Magazines, websites, and social media have made people think that the goal of everything is hyper-crispiness. Don’t get me wrong. I like crispy, too, especially when it comes to fried chicken, French fries, potato chips, baguettes, and fruit crisp toppings. I even spent a few months working on a proposal for a cookbook of recipes of only crispy foods, which I think was ahead of its time. I’m sure by now someone else has done it.

But one thing everyone wants to know is how to keep the bottom of pie dough crispy. News Flash: If you cover something relatively fragile with four-to-six times its weight of fruit (which is 90% water), and bake it for 30 to 45 minutes, you shouldn’t expect that layer of dough underneath to remain as dry as a Wasa bread.

I’ve never heard anyone in France asking (or complaining about) dough that’s not crispy on the bottom of a tart. And that’s in a country where complaining is the national sport. In defense of that, complaining in France isn’t considered a negative thing. It means that you’re exigeant, or discerning. So perhaps that’s why I fit right in.

French Food Shopping in Paris

David Lebovitz — Thu, 02 Jul 2026 09:57:14 GMT

Available for iOS and Android

Fresh Tomato Tart

David Lebovitz — Mon, 29 Jun 2026 08:50:48 GMT

I’m away until the end of the month, traveling, and (fortunately) escaping the heat in Paris. Here’s a summer recipe I thought I’d reshare that’s easy to make, and captures the essence of the season. It’s definitely going on rotation when I get home! - David

Tarts, or galettes as they’re sometimes called, are a great way to use summer. I know some people are timid about making dough, but this dough couldn’t be simpler, and it’s very hard to screw up.

And if it’s warm where you are, it comes together in a flash. Just be sure to chill the butter and I know sometimes people chill the flour as well, but I’ve never done that. (I actually learned to make puff pastry in a hot restaurant kitchen, in the summer. So making this kind of dough seems to me like a walk in the park…)

Regarding the mustard, to be honest, I’m more of a fan of Dijon mustard than Romain, who prefers the grainy type. But during the mustard shortage last year, we could only get grainy mustard, so I had a lot of that on hand. But I remain on team Dijon.

I sometimes top the tart with slices of fresh ricotta before baking, and if you’ve got fresh corn, you can add that as well.

With corn and tarragon

Summer Tomato Tart

Serves 8 (Although everyone always wants a second slice so realistically, it serves 4)

Polenta will make the dough a little less smooth to roll out, but I do like the taste and texture of the coarse bits of ground corn, so it’s worth it for the flavor. You can use fine polenta or cornmeal or additional all-purpose flour (or a whole-grain flour, such as teff or buckwheat) in place of the polenta if you want to leave it out.

I love fresh ricotta with this tart, but you could try it with another cheese that’s relatively moist but won’t melt into a puddle, such as feta or provolone.

I’ve added corn kernels to this tart before baking when I had a hankering for corn. (Fresh or frozen will work.) You can finish the tart with fresh herbs, such as basil, tarragon, savory, or parsley.

For the dough

1 1/4 (175g) cups all-purpose flour

1/4 cup (35g) polenta or cornmeal

2 teaspoons sugar

1/2 teaspoon salt

3 ounces (85g) unsalted butter, chilled and cubed

5 tablespoons (70ml) ice water, plus more if necessary

For the tart

1/4 cup (60g) Dijon or whole-grain mustard

3 medium tomatoes (~1 1/2 pounds)

Salt and freshly ground pepper

6 ounces (170g) whole-milk ricotta

1 1/2 tablespoons melted butter

Parmesan cheese

To make the dough, mix together the flour, polenta, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment, or make it by hand by putting the dry ingredients in a medium bowl (and use a pastry blender or your fingers to mix the dough). Add the cubed, cold butter and mix until the pieces of butter are the size of large corn kernels. Add the water and continue to mix until the dough starts to come together. Use your hands to gather the dough and shape it into a disk. If the dough feels too dry to do that, add more water, 1/2 tablespoon at a time, until it comes together. Wrap the dough in plastic wrap or your favorite eco-friendly alternative and chill for at least an hour. (The dough can be made up to 3 days in advance.)

To make the tart, remove the dough from the refrigerator. Unwrap it and, holding the disk of dough perpendicular to the counter, rap the sides of the dough on the counter, turning it as you go, to soften the edges, which helps them stay together and not get too ragged when you’re rolling out the dough.

On a lightly floured countertop, roll the dough out to a 14-inch (36cm) circle, turning the dough and sprinkling more flour on the counter and the dough to keep it from sticking as you’re rolling.

Place the dough on a baking sheet lined with parchment paper or a silicone baking mat. Preheat the oven to 400ºF (200ºC) while you assemble the tart.

Spread a layer of mustard on the dough, leaving a few inches/centimeters empty around the perimeter, which you’ll fold over the filling later.

Slice the tomatoes about 1/3-inch (1cm) thick and layer them in concentric circles, overlapping them a little, over the mustard. Sprinkle the tomatoes with a little salt and freshly ground pepper. Fold the edges of the dough over the tomatoes to make an outer crust.

Place chunks of ricotta cheese over and, in some places, partially tucked under the tomatoes. Brush the edges of the dough with melted butter and grate Parmesan cheese over the entire tart, including the crust.

Bake until the tomatoes are soft and cooked through and the crust is dark golden brown, about 35-40 minutes. Slide the tart off the pan onto a wire rack and let cool for about ten minutes before serving.

Summer Tomato Tart Recipe

92.5KB ∙ PDF file

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Chocolate Mole Brownies

David Lebovitz — Sat, 20 Jun 2026 07:07:05 GMT

I met Carlos Moreno when he was delivering taco kits during the pandemic, when we all wanted to eat “out,” but were stuck eating in. Prior to that period Mexican food wasn’t well represented in Paris. (A lesser-known fact is that France tried to colonize Mexico twice in the mid-1800s.) I loved Carlos’ food and we had a few nice conversations on the sidewalk when he made his deliveries.

Since then he’s gone on to open his own restaurant in Paris, Comer. As I mention in the video, you might not think you want to go to a Mexican restaurant in Paris, but I can assure you that yes, you do. It’s really, really good.

His cooking is based in traditional Mexican fare with lively moles and amazing salsas, as well as a menu that changes based on the season and what’s available, which includes tostadas with raw tuna crudo, peas and citrus, tacos with pork al pastor, a mille-feuille of fresh tomatoes with housemade salsa macha, and a truly melt-in-your-mouth horneado of beef. One item on the dessert menu that’s a particular favorite are his mole brownies, which are slightly spicy, and served with a vanilla atole sauce and mezcal.

I was happy that when I asked Carlos to stop by and make his famous brownies with me, he said yes. We didn’t make the vanilla atole sauce (you can find my recipe here), which he spikes with mezcal at Comer, but the brownies were delicious all on their own. I hope you enjoy them as much as we did making them!

Comer Paris website

And if you’re in Paris, Comer is some of the best Mexican food you’ll ever have, anywhere.

Comer
96 rue d’Hauteville (10th)
Paris

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Apricot Cherry Crisp

David Lebovitz — Sat, 13 Jun 2026 05:31:04 GMT

A few days ago I ran into our neighbor, who kindly invited us for dinner this weekend. She was the first neighbor we met in the building, over our shared back wall, and we hit it off, right off the bat. People in Paris can have complicated (or, um…thorny) relationships with neighbors, which I wrote about in my book L’Appart. But we scored with this one. We now trade keys, look after each other’s apartments when one of us goes away, accept packages for each other, and even call on each other if there’s an emergency.

I offered to make dessert and decided to scoop up as many of the beautiful fresh apricots I could find, let them ripen a few days, and turn them into a fruit crisp, which are called crumbles in France. That’s a term picked up from our neighbors in England — un crisp doesn’t come off the tongue as readily as un crumble, but both sound a little funny to me with a French accent. But now that I’m on the 🇫🇷 team here, I call them crumbles, too.

But for now, I’m going to write them as crisps, and this is my favorite, go-to crisp topping. What makes it extra-crisp is the addition of polenta. It’s from my book Ready for Dessert, which is subtitled my “best” recipes, and it really is the best crisp topping, if I do say so myself.

Get Ready for Dessert

I use very coarse, stone-ground polenta since that has the most crunch, although regular polenta works well, and while I’m not as much of a fan of instant polenta as others are around here, that works too, as does cornmeal. As for the nuts, I generally go with almonds since they go well with stone fruits, but you can use walnuts or pecans if you prefer.

When I wrote my first book, back in 1999, I assumed people didn’t have food processors, although I think they may be more common these days? My KitchenAid food processor* has a broken bowl so the handle is filling with gunk, and they don’t sell replacements. I miss having a classic Cuisinart food processor, which I had in the States, and it was really a workhorse in the kitchen. (Even Wirecutter agrees with me.) But they’re not available in France.

I’m thinking of springing for a Robot-Coupe, although with a starting price of €1200 ($1390) 💸 I’m going to hang on to my food processor until the day dies, then consider my options.

While I prefer to mix the topping in a food processor, you can also mix it in a stand mixer with the paddle attachment, or by hand if you chop the nuts first. When I make it, I pulse all the dry ingredients until the mixture is sandy, then add the butter and pulse it rapidly a few more times, just until I see small clumps sticking together. I like large, discernible bits of crisp topping in the finished crisp rather than a smooth, sandy texture.

Ice cream, of course, is the preferred pairing with a warm fruit crisp. I just happen to have a lot of ice cream in my freezer at the moment, but the one I’m going to bring is the leftover apricot kernel oil ice cream that I made to impress a chef friend who came to make an upcoming video with me.

Ice Cream Recipes

That was one of those recipes I shared back in 2008, when a few companies were making apricot or plum kernel oil, which has become harder to find. Some of it is sold for cosmetic purposes and isn’t intended for food use. I used the last of my bottle, but Vanilla, Cinnamon, White Chocolate-Fresh Ginger, or Malted Milk ice cream are great accompaniments, or just serve the crisp warm with a pitcher of cold heavy cream on the side.

Apricot Cherry Crisp

Eight servings

We’re fortunate to have a lot of fresh apricots available to us right now, but if you want to swap in slices of nectarines or peeled peaches, reduce the sugar in the filling to 2 tablespoons. In place of the cherries, feel free to swap in blackberries, blueberries, or raspberries, or just use more apricots.

In place of the kirsch and almond extract, you can use 1 teaspoon pure vanilla extract, total. You can make the topping up to one week in advance and refrigerate or freeze it.

Topping

3/4 cup (110g) flour

2/3 cup (100g) polenta

1/2 cup (65g) lightly toasted almonds, walnuts, or pecans

1/2 cup (90g) packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons (4 ounces, 115g) unsalted butter, cubed and chilled

Filling

6 cups (3 pounds, 1.4kg) sliced, fresh apricots (cut into 1-inch/3cm) slices

1 cup (200g) pitted fresh cherries, sweet or sour

1/3 cup (65g) granulated sugar

1 1/2 tablespoons flour

2 teaspoons kirsch

1/8 teaspoon almond extract

Ice cream or heavy cream, for serving

Make the topping by pulsing together the flour, polenta, nuts, brown sugar, cinnamon, and salt, just until the nuts are slightly broken up. Add the cubes of cold butter and pulse until the butter is well integrated. Pulse a few more times until little bits of the mixture begin to clump together.

Preheat the oven to 375ºF (190ºC).

To make the filling, in a medium bowl, mix together the sliced apricots, cherries, sugar, flour, kirsch, and almond extract. Spread the fruit into a 2-quart (2L) baking dish, then strew the crisp topping evenly over the fruit. Resist the urge to press it down so it’s completely flat; I think it’s best when it’s a little unevenly baked, so you get lots of crunchy bits here and there.

Place the baking dish on a baking sheet lined with parchment paper or aluminum foil, shiny side down. Bake in the oven until the top is golden brown and there are thick juices bubbling up around the edges. When you poke a paring knife into the center, if it meets no resistance, it’s done. If the topping is getting too dark before the fruit is fully cooked, you can drape a sheet of aluminum foil over the top and finish cooking.

The exact baking time depends a bit on the ripeness of the fruit but will take around 40 minutes to bake. Serve warm or at room temperature, with a scoop of ice cream or heavy cream.

Apricot Cherry Crisp

67.7KB ∙ PDF file

*A number of people chimed in the comments, a few saying Cuisinart makes replacement bowls, but my current food processor is (or was) made by KitchenAid, and I’ve not been able to find a replacement bowl after a considerable amount of searching. (I’ve had mixed results ordering replacement parts online. A few times the item didn’t fit the machine I had, even through the item description said it did.

The model number of my KitchenAid food processor is #5KFPM771EWH0 - if anyone finds one, let me know : )

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Malted Milk Ice Cream

David Lebovitz — Mon, 08 Jun 2026 15:06:17 GMT

When you write a cookbook, a question people frequently ask is, “What’s your favorite recipe in the book?” It’s hard to say because if a recipe wasn’t one of my favorites, I wouldn’t have put it in a book. I don’t have kids, but some people say that’s like asking a parent who their favorite child is. (Although I suspect if that question was asked to parents anonymously, some might have an opinion on that.)

When a recipe goes in one of my books, it’s generally been tested between three to five times, minimum, and sometimes up to seventeen, which was one recipe I got particularly obsessive about. (Often if I don’t get it by the sixth or seventh try, I give up because I think it just might be too fussy or difficult.) Years ago I was at a culinary conference talking with Flo Braker, an expert baker and cookbook author, and a young woman came over to us, who said she was working on her first cookbook. “Sometimes I have to test a recipe three times!” she told us.

When she walked away, Flo turned to me and said, “Oh my goodness, you’re lucky if you get it right by the third try.”

David Lebovitz on Apple Podcasts

When The Perfect Scoop came out, I had an unofficial system of calibrating which recipe was my favorite. Because I was churning up so much ice cream, and a freezer can only fit so much ice cream in it, I had to give my trials away as fast as I could to make room for subsequent batches. But the one I didn’t give up was this one: Malted Milk Ice Cream.

This year I was happy to revise and update two of my books: Ready for Dessert and The Great Book of Chocolate. Anyone who cooks or bakes knows that when you make the same thing over and over, after a while, you might change an ingredient, or figure out a new technique for making it that’s faster or more effective.

I thought - why not toast the malted milk powder first? How smart would I be, adding that step to the recipe? Feeling very satisfied with myself, I started heating the powder in a skillet and within a few seconds…

Talking Cookbooks with Jenna Helwig

David Lebovitz — Wed, 03 Jun 2026 07:38:44 GMT

Photo by Lauren Volo

As someone who is passionate about cookbooks, I’m always up for talking about them with other cookbook collectors. I know there are lots of cookbook collectors out there, but one who really stands out is , who writes the Cookbookery Collective newsletter, which she describes as:

…a hub for the cookbook community—authors, eaters, cooks, editors, publicists, publishers, agents, and aspiring authors alike. It’s a place to celebrate all cookbooks, new and old, blockbuster and under-the-radar. It’s a place to hear from your favorite authors and talk amongst ourselves in the comments section. It’s a place where everyone is welcome, whether you have just a handful of beloved books or a collection in the hundreds.

I couldn’t have said it better, except to add what a wonderful resource Jenna, and her newsletter, have become to the cookbook community, which features interviews with cookbook authors, including me…

Cookbookery Collective

David Lebovitz on Boring Headnotes, New Editions, and the Cookbooks That Got Away

My first idea for this week’s headline was to say I had a mystery guest, copy over a few lines from his Substack, and then let everyone guess who was joining me. I was pretty confident that the vast majority of Cookbookery Collective subscribers would recognize…

a year ago · 82 likes · 28 comments · Jenna Helwig

…plus seasonal round-ups of the latest cookbooks to hit the shelves, previews of cookbooks that are about to be released, as well as recipes from her favorite cookbooks.

Not only does Jenna write a newsletter, she’s also the food director at Real Simple magazine, the author of five cookbooks, and runs a personal chef business. Whew!

In addition to her other activities, Jenna is now a novelist, having penned her first novel, coming out this Fall, The Foreign Correspondent’s Wife, a mystery set in Paris.

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I was thrilled to get a chance to sit down for this podcast episode with Jenna to talk about our favorite subject: Cookbooks! We talked about everything, from what makes a good cookbook (and what drives her crazy in a cookbook) to how she decides which cookbooks that cross her desk she holds on to, and which ones she lets go. We also discussed what she thinks of influencer cookbooks, and talked about one of the big questions of our time - how will AI affect cookbooks, and will it (or can it) replace them.

I hope you enjoy my chat with Jenna as much as I did…and let us know in the comments what are some of your favorite cookbooks, and why.

- David

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June 2026 Newsletter

David Lebovitz — Sun, 31 May 2026 08:40:28 GMT

Warm chocolate cakes with salted butter caramel centers, from The Great Book of Chocolate. Photo by Ed Anderson.

My book tour was fun, which was how I spent most of May, with a final stop in Paris. Along the way, it was amazing to meet so many of you, including readers and followers, as well as other cookbook authors, bakers, owners of cookbook shops, chocolate-makers, and Paris-lovers.

I was bowled over by the turnout at my events and my only wish was that I could have done more, although it’s hard to be away from home longer than three weeks, and it takes the better part of the week after you return to get over the jet lag and catch up on everything that happened while you were away. Such as somehow in my absence, something smelling like industrial-strength mint syrup (or cleaner?) was put into the refillable spray bottle of locally made, eco-friendly bathroom cleaner that we use, and no one knows what it is or how it got there.

If anyone has a clue, kindly tell me. I don’t know whether to clean the bathroom with it, or mix it with sparkling water.

As anyone who’s traveled lately knows, things have become a lot more challenging both on the ground and in the air. I give a lot of credit to people who work in airports and on airplanes, as well as travelers who can handle the rigors of travel.

Well, except for the guy next to me on the flight from SFO to LAX, who loudly used his phone just until the last nanosecond when we took off, then continuing the conversation, equally as loud, timed exactly at the moment the wheels of our plane touched ground.

All of us in rows 12-22 (but especially me) got to hear all about how Carol wasn’t in on the meeting but Bill and Warren were, and Pam doesn’t know about it but they’ve got to get the files to the branch in Tennessee, although if they don’t make it there, Tom is going to have a meltdown, and Bill and Howard in other branch offices are going to have to cover for them. I learned that Susan may have to be looped in for the meeting about it, but not to tell Carol. I don’t know what that guy does, but it must be important enough to interrupt the lives of everyone around him.

I’ve always found this post about what authors should do, and shouldn’t do, on book tours pretty spot-on. I think I followed most of them, although I’m waiting for someone to write one about how not to behave on airplanes, which people should have to sign a paper stating that they read it and agree to its terms.

Blueberries at the greenmarket in San Francisco.

I tried to use my downtime wisely, to keep my energy high for meeting everyone. But one thing I recommend that everyone do on the road is to eat well. It can be hard to get your fruits and vegetables in when you’re traveling, which, curiously, is one of the things that American visitors tell me they miss when they’re in France. (If you want fruits and vegetables, rather than looking in cafés and restaurants, it’s best to go to the markets to pick them up.) Maybe our reputation precedes us, but when I come across a salad bar when I’m traveling, in spite of the Debbie Downers about them, it feels really good to have a big bowl (or box) of spinach, cherry tomatoes, tofu, florets of broccoli, grated raw carrots, some proteins, and even alfalfa sprouts, which Pee-wee Herman said, look and taste like hair.

It’s nice to eat “healthy” whenever you can….so you can indulge when something extra-delicious crosses your path, such as this incredible Tin Roof Sundae…

The Tin Roof Sundae with caramel gelato, marshmallow sauce, and salted Spanish peanuts on a crisp waffle cookie, at Mozza, was one of the best desserts I’ve ever eaten.

How could I resist?

I also got to indulge in slices of pepperoni pizza, uber-dark brownies at Hani’s, and marshmallowy S’Mores at a.o.c., as well as Mexican, Chinese, and Thai food. I wrote roundups of what and where I ate in Notes from the Road (San Francisco) and NYC Eats x Book Tour. Apparently I said a few controversial things in New York while being interviewed by on the Taste podcast, which was recorded at my first book tour stop at Rizzoli bookstore. The crowd was so nice and welcoming, it was hard not to get personal with everyone who came to the sold-out event, but I guess a few things I said were controversial.

An Easy, Springy Frittata

I haven’t listened to it, but I try to steer clear of trouble when being interviewed, since I’m sure some of the things I’ve said over the years have me teetering on the edge of being cancelled. But there’s soooo much to talk about, and I can never resist a challenging interviewer’s question. Talking face-to-face is different than via the internet, where things can be misunderstood or misconstrued. Clearly I need to get out more.

I did get out to the produce stores near where we live when I got home and picked up baskets of fresh cherries and apricots as well as the last asparagus spears at Le Pari Local. I’d bookmarked the Easy, Springy Frittata in Jenna Helwig’s must-read newsletter, Cookbookery Collective, which was adapted from ’s new book, Vegetables the Italian Way…

Cookbookery Collective

Hello cookbook friends! I know you’re used to Cookbookery newsletters showing up in your inbox on Thursdays. But, here I am on a Tuesday… and with a recipe…

5 months ago · 52 likes · 19 comments · Jenna Helwig

…and gave it a go. But first, I had to explain to Romain that it wasn’t an omelette because it was fried, hence the name frittata, and wasn’t folded up but served open face, which was when things started to get complicated. So I served it, and hoped for the best. (French people can be quite literal. If you don’t believe me, you should see some of the messages that I get, not to mention the hoops I have to jump through at home.)

I went a bit rogue with the frittata, oven-roasting the asparagus first and adding chopped basil to the eggs, plus a chiffonade of leaves on top. I snuck in an extra egg white since I have a few in the frigo. Mine wasn’t as neat as Jenna’s, but now Romain knows what a frittata is…even though I’ve made them before.

I’m going to go a bit here, who recounts what he’s been watching and reading in his newsletter:

I finally finished The Comeback, which became one of my all-time favorite TV series. It took a few episodes to get into it — season 2 came out ten years after the first season, and the final season, season 3, came out a decade later — but the evolution of Valerie Cherish, the main character (pitch-perfectly played by Lisa Kudrow, who also co-wrote the series), was a tour de force and often very touching. What, on the surface was a superficial character, evolved into something and someone completely different and unexpected.

On the 11-hour plane ride back from Los Angeles, I finished Beef, season 2, which had a bit of The White Lotus vibes but ended up being a deep dive into a group of very complicated humans that, like The White Lotus, cross socio-economic classes. I tried to get into Rooster but not much was happening, kind of Emily in Paris, where the characters end up just circling around each other over and over, with little character progression. I tuned into Margo’s Got Money Troubles, mostly because who doesn’t want to watch anything with Michelle Pfeiffer? Both she and Elle Fanning are excellent actors but like some mini-series (I’m looks at you, Rooster and Your Friends & Neighbors), it could have been half as long. The story plodded a bit, then got much better as it reached its final two episodes. Wanda Sykes has a new comedy special on Netflix, and as usual, she’s hilarious. And some folks may be sad to learn that Emily in Paris is finally saying adieu, and coming to an end.

As for reading, I wrote what I’m currently reading in the links below, but I brought three books back from the States, which was the maximum that my luggage allowance allowed.

My friend, cookbook author, and collaborator Kate Leahy told me that Company was one of the best-written cookbooks she’d come across, so I picked up a copy. I also bought More than Sweet, a new baking book that “breaks down the boundaries between sweet and savory with confidence,” as well as a copy of When French Women Cook by Madeleine Kamman, one of the most important and influential cooks of our generation.

I love that Madeleine Kamman included how much a recipe costs to make. Some recipes in her classic book are listed as “reasonable” and “affordable,” and this one is classified as “inexpensive if you gather the mushrooms yourself.” 😀

As I write this, we are at the tail end of another heat wave in Paris, with the hottest days on record. (Europe is heating up faster than the rest of the world, and not everyone makes it through.) No one was expecting the heat waves to start as soon as May, but here we are.

During the heat waves, people swelter, and some businesses close due to the heat. Tourists wonder why there are no fans or AC or ice in drinks. Once heat waves are over, people forget about them, so solutions evolve slowly. Sixty percent of the roofs in Paris are zinc, and I lived in a top floor apartment where the temperature would hit 110ºF (43ºC) inside. Painting them white or coating them with something reflective would be an effective solution, but with the city seeking to make the zinc roofs protected as UNESCO cultural heritage, it’s doubtful that that’s going to happen.

If you plan to come to Paris, or anywhere in Western Europe, check the weather forecast and bring light clothing, sunscreen, and a refillable water bottle to beat the heat. You might want to cross “waiting in lines outside to get into museums” off your list. And it’s not recommended that you ignore the advice of city officials and jump into the canals to cool down:

So lieu of that, we’re heading to Copenhagen and Norway this month, where it’s cooler.

In the meantime, I’ve been mixing up glasses of Chocolate Frappés from Drinking French, made by vigorously shaking up 1/2 cup (125ml) whole, low-fat, or plant-based milk, 2 tablespoons best-quality Dutch-process cocoa powder, a tablespoon of sugar, and 3 ice cubes in a cocktail shaker. That gets poured into a glass (it’s okay to add any ice chunks to the glass, too). You can top it with whipped cream and chocolate shavings, or just serve as is. I recommend drinking one of these frappés over the water in the canal.

-David

If you’re in Paris and missed my book event, La Trésorierie (48 rue de Grenelle, 7th) has signed copies of my books.

Favorite Paris Restaurants

Links I’m Liking

The original Basque cheesecake isn’t “burnt,” according to its creator, who passed the business on to his kids. (NYT/article unlocked)

goes down the rabbit hole of Dave & Kate’s Brownies. (XOXO Dorie)

I’m eying this crispy rice spring vegetable tachin. ()

Testing “instant” ice cream makers: Pitting the Ninja Creami against the Cuisinart FastFreeze. (Bon Appétit/IG video)

Still trying to wrestle with time management and projects, so started reading Four Thousand Weeks: Time Management for Mortals, again. (h/t )

Deb shares my seasonal recipe for a tart and tangy rhubarb cordial. (Smitten Kitchen)

Photo by Diego Fernandez on Unsplash

Getting to and from Paris, from the Airport

While I was on book tour, one thing people told me about was how much they enjoyed their trips to Paris, thanking me for restaurant suggestions and other tips I post here and there. It makes me happy when people come to Paris and have a good time, and eat well.

After I flew back to Paris last month and collected my luggage, I did what I usually do: I headed to the taxi stand. The airport has affixed large signs on the floor of baggage claim, which you can follow all the way outside to the official taxi stand. (I’ve also seen young people in official vests, guiding and leading people from the baggage claim area, all the way to the official taxi stand.)

On my way, I was asked by at least a dozen men, who whispered almost under their breath, if I needed a taxi. I kept walking but one guy told me I was going the wrong way, and to go to a different doorway, presumably where his car was waiting.

Paris Eating & Drinking

Most of us are zonked after flying into a foreign city, but whatever you do, never, ever take a non-official taxi from the airport in Paris. Always follow the signs for the official taxi stand, where there will be a person in a vest, organizing the taxis and passengers. Getting into an unofficial taxi means you may be paying more than you should or what was originally quoted to you. In one extreme case, a driver tried to charge some tourists €247 ($288) for the trip. This does happen in other airports, but Americans tend to be polite when we travel and might say, “Sorry, no thank you.“ Locals will just walk by them without saying anything, which I do, and suggest doing as well.

Official taxi prices to and from airports in Paris are fixed by law (current fares are here) and fares are reasonable.

Pro Tip: To get to and from the airport in Paris, probably the best and most reliable taxi service is G7. You can reserve a taxi online (in French or English) or via their app.

The streets of Paris, and the roads around it, are generally a knot of traffic and official taxis are allowed to use the bus lanes, which are less congested. Drivers for services like Uber and Bolt cannot use them.

When going to the airport, you can reserve a pickup online, which costs a few euros more but comes with more peace of mind. After arriving at the airport, unless you’ve ordered a taxi in advance, you’ll have to take whatever one is available from the queue. But official taxis are obliged to charge the fixed price. All drivers are required to take credit cards, but occasionally one will say the machine is broken, and can you pay cash. I always ask before getting in if I can pay by carte bleue (credit card), just to confirm.

Tipping is optional but I often add 5%. You can tip up to 10% if you’ve got a lot of luggage or the driver makes an extra effort, but it isn’t required.

In the spring of 2027, a dedicated CDG Express train is set to launch, which’ll take you to and from the Gare de l’Est (as well as other stations), right to the airport for €25 ($29) one-way. The project has been delayed for a number of years but appears to be on track to open then, so to speak.

Some take the RER B train, which goes to CDG airport from several stops in Paris, such as Châtelet, Saint-Michel Notre Dame, and the Gare du Nord. But if you have luggage, you may have to schlep it up and down some stairs, and there are reports of pickpockets on the trains. RER B trains can be crowded and have limited ventilation, and occasionally there may be a problème téchnique or construction that can cause a delay. We once missed a flight because of a colis suspect (suspicious package). Then we spent the day at the airport waiting for the next flight, and got stuck in the middle seats in the last row of the plane, which weren’t the most pleasant eleven hours of my life. That was about ten years ago, but I still haven’t been able to uncramp my legs from that journey.

Talking French Chocolate at G. Detou (video)

David Lebovitz — Thu, 28 May 2026 06:34:37 GMT

It’s no secret that one of my favorite places in Paris is G. Detou. In fact, I depend on it so much, for everything from chocolate to vanilla—and lots, lots more. I’ve been quoted as saying that if G. Detou didn’t exist, I couldn’t live in Paris. It’s got everything I need.

Owner Benoît Bourloton is a busy man, spending his days keeping the shop well-stocked with a wide variety of French chocolates, as well as other delicacies. Since we’ve become friends (and what a friend to have!), I asked Benoît if I could stop by and discuss French chocolates, and he gladly invited me into the shop to talk about some of them.

I hope you enjoy the video!

-David

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Summer Fruit Dessert Recipes

David Lebovitz — Sun, 24 May 2026 17:04:34 GMT

I came back from my travels on book tour in the U.S. to a bounty of gorgeous summer produce in Paris. Strawberries, nectarines, apricots, and rhubarb were glowing at the markets and produce shops, and I’m excited to start baking with them.

Here are some of my summer fruit recipes that are favorites around here…

If you want to give summer fruits a glow-up, bake them over a layer of delectable almond cream, aka, frangipane, in this Summer Fruit Tart. It slices into beautiful wedges and the almond cream keeps the crust crisp. It works with many summer fruits. My favorite is to pair it with just one type of fruit and one type of berry. But you do you.

The nomenclature may be a bit “open to interpretation.” I’ve never seen a fruit tart called a galette in France. But if I went around tsk-tsking people (myself included) for calling a fruit tart a Summer Fruit Galette, I wouldn’t have time to bake…or really, do anything else. And who wants to be a spoilsport?

The word galette is, admittedly pretty, and so is this tart, or galette. (Or, er…crostata.) I’m making one this weekend since it’s easy to put together with a no-fail dough and doesn’t require a tart ring — all that’s needed are your favorite seasonal fruits.

Speaking of names, fruit desserts go by monikers such as grunts, crisps, crumbles, and slumps. I wasn’t the brightest student at school so can’t click off all the differences, but I do know what I like, and this Blueberry Buckle is one heckuva dessert. Imbibed with lemon syrup, it’s incredibly moist, so buckle up… make it, and you’ll find it’s one of the best ways to bake up summer blueberries.

I took a cue from our friends in Germany, who are no slouches when it comes to baking, via my friend in Berlin, and like to bake up her Yeasted Plum Tart. One could argue (again!) that it’s close to a cake, but one could also argue that it has a press-in crust, which means no rolling, so it’s a draw. Either way, it’s a neat way to enjoy plums.

This Strawberry Rhubarb Tart marries tangy rhubarb with its natural partner, strawberries. For those who like not-too-sweet desserts, anything with rhubarb fits that bill. But I won’t say a word if you pair it with a sunny scoop of Lemon Verbena Ice Cream, or spoon liquor-spiked Sabayon alongside, as an accompaniment.

As Elijah Kelley sang in the musical Hairspray, the blacker the berry, the sweeter the juice…

And the tumble of dark berries in this Black Berry Galette is both juicy and black. I used blackberries and cherries in the one above, but there’s no reason you can’t swap in blueberries, boysenberries, or if you’re lucky enough to get them, mulberries, which are the juiciest of all the blackest of berries.

Whenever we visit French friends in the countryside, even in the middle of summer, invariably there’s a bowl of apples in the kitchen. If you can’t resist apples either, this Apple-Blackberry Slab Pie, inspired by pie-whiz Cathy Barrow, is sure to please. While the combination of apples and berries might surprise you, I assure you, they’re a perfect match.

As anyone who’s asked me, “What’s your favorite________?” you know I don’t like to play favorites, but I’ll admit that some of my favorite fruits to bake with are fresh apricots. Raw, they’re sweet and juicy but when baked, the skins soften, making them tart and tangy. Under a layer of crunchy, almond-scented topping, this Apricot and Cherry Tart doesn’t need much embellishment, although Vanilla Ice Cream provides a sweet contrast to the assertive fruits in the tart.

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Mixed Berry Shortcakes are the things to prepare when you just can’t make up your mind which berries to use. This dessert proves that you can have it all. Top it off with a crispy-topped biscuit, soaked with a puddle of berry juices, and the whole shebang just screams summer.

When I was at Chez Panisse, a chef accused us of not cooking, but shopping. Not sure if it was meant to be an insult, or what, but gathering the best ingredients and sometimes doing as little to them as possible are still my goals. Shopping is where it all begins.

We don’t get a lot of blueberries here in Paris, but in the south of France, I find them at the markets, locally grown, and I’ve never tasted better blueberries. This simple Blueberry Cobbler highlights these berries and is easy to make in a skillet, which is great since when I’m staying in someone else’s home on vacation, it’s rare to find just the right size cake pan or baking dish. And this cobbler is adaptable. The drop biscuits on top save you from rolling anything out, which is another reason this recipe is a keeper.

I’m not a fan of “You should”-ing people, but if you haven’t been to Ireland, you might consider going. When I was there, Irish cooking star Rachel Allen made this very tasty Plum-Rhubarb Crisp, a combination that I’d never considered. I should get back to Ireland more than I do, but I still dream about the lunch Rachel made for me, and the hearty Irish Brown Bread I learned to make while I was there. (Unfortunately due to Brexit, I can no longer get the extra-coarse Irish flour that makes the loaf so special. Maybe it’s time to make up and invite the UK back?)

If you want to call something “Texan,” you’d better be prepared to get an earful about it. So I went right to the source, Texas baker Rebecca Rather, baking up her Peach Cobbler. Texans sure like their desserts, and traditions, and if you want something equally all-American, my Peach Shortcake is another way to use a bounty of ripe peaches.

Sometimes you just want a simple dessert that doesn’t require anything more than tossing a few ingredients together and baking them. When that’s the case, these Honey-Roasted Plums come to the rescue. They form their own sauce in the baking dish and are terrific paired with yogurt, fromage blanc, or a little crème fraîche.

When it comes to frozen fruit desserts, where fruits really shine are in sorbets, such as this Plum Sorbet, which doesn’t have a drop of milk or cream in it. But I assure you, you won’t miss them. This sorbet is smooth and creamy all by itself. I like to serve it with a compote of fresh berries and a few crisp cookies alongside, such as these extra-crisp, nutty Pains d’Amande or Italian Almond Cookies.

Here in Paris, what really gets me excited is when I see piles of cherries at the market. I get even more excited when I see griottes, sour cherries, which are rarities, and fragile, but are oh-so-good. Whether you find sweet or sour cherries, or a mix, all are good in my no-recipe Cherry Jam, which was even a hit (well, mostly…) with the “Recipe, please!” crowd.

I eventually caved and gave exact proportions for it. But if you’re not in a jam-making mood, check out this Cherry Compote, which I like to freeze in small portions, ready to defrost in the colder months. I enjoy serving it with a scoop of ice cream, such as Fresh-Ginger White Chocolate or Fig Leaf and Honey.

Another way to get a taste of summer the rest of the year — I make sure to have a few jars of Strawberry Jam to put on our breakfast table, which are very welcome, well after berry season is behind us.

Today the temperature hit 82ºF (28ºC), and I’m planning to serve glasses of Strawberry Spritz for upcoming apéro hours, a low-ABV refresher that is pretty much summer in a glass.

I’ve got some fresh strawberries infusing in white vermouth at the moment (I’m sure you could use frozen berries, too), which’ll be mixed with tonic water, a handful of ice, and some additional berries.

— À santé!