Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished ...

The Chez Panisse alum speaks on the evolution of blogs, his most important kitchen tool and his favorite food haunts What’s cookin’?: David Lebovitz has been a food blogger since 1999. (Photo courtesy ...

Pastry chef David Lebovitz has published nine books on dessert and his life in Paris, including Room for Dessert and Ripe for Dessert. He's contributed to a slew of food and travel websites and ...

When in France, mornings begin with a café au lait, evenings may close with a cognac or chocolate liqueur, and there are plenty of beverage prospects along the way: a refreshing lunchtime citron ...

In 2004, pastry chef David Lebovitz hung up his apron at Chez Panisse in Berkeley, Calif., and moved to Paris, with the idea that he would write. So he started a food blog, which was an innovative ...

Professional cook and baker David Lebovitz continues his observations about cooking and the culinary culture of France with a cookbook dedicated to remastering classic French dishes. This recipe is ...

After college in upstate New York, David Lebovitz wanted a change. He set his sights on working in the best restaurant in San Francisco, moved across the country and spent 13 years cooking at Chez ...

A world-renowned American chef and blogger who now lives in Paris has spoken to FRANCE 24 about his love for the genre, and the difference between desserts in the English-speaking world and here in ...