David Lebovitz podcast

It’s always a pleasure to chat with Dianne Jacob of Dianne Jacob newsletter, food writing coach, teacher, editor, and author of Will Write for Food , which is the handbook for food writing, covering everything from how to break into the world of food writing, starting a blog or a newsletter, as well as valuable tips on writing recipes, what to know if you want to write your first cookbook or food...

I had spectacular luck with I was in San Francisco and a friend suggested we meet up one morning at Kantine , a Scandinavian bakery and café. Arriving a little early, I was knocked out by the beautiful selection of pastries and breakfast offerings, which included open-faced smoked fish sandwiches on housemade sprouted rye bread, savory grain porridge, and a Scandinavian take on the breakfast sandw...

When Phil Rosenthal , star of Somebody Feed Phil , comes to town, we did what we do best: Eat . Phil was in Paris recently on tour celebrating his book, Somebody Feed Phil , the companion to his Netflix series. The cookbook is a compilation of the most requested recipes from the show, which has become wildly popular, and we had a lot of fun catching up since we first met in Paris, back in 2014, wh...

I recently sat down with my friend Heather Stimmler , of Secrets of Paris , to talk about tourism in Paris for my podcast. Often called “the most visited city in the world,” Paris has an admirable reputation, but the word “tourist” comes with negative connotations. Personally, I love to “play tourist” and spend a day hitting museums, sightseeing, or getting to know a new neighborhood. Whether you’...

If you want to learn more about French cheeses, you can't do better than to sit down with Jennifer Greco , a French cheese and wine expert. Jennifer stopped by my kitchen with a basket of magnificent French cheeses which we sampled—and, I apologize in advance, but a few I swooned a little too much over. Yes, she knows her stuff! I hope you enjoy the podcast—and the sampling of French cheeses—as mu...

Sarah and I bonded over our mutual bewilderment over square pillows (which perplex me since people move from side to side when they sleep - not up and down), as well as traversins , the odd cylindrical bed pillows in France that all but guarantee a sleepless night. So I was excited to attend her latest show, The Only American in Paris , a hilarious hour of comedy, with stories about her arrival in...

Forest Collins of 52 Martinis , a website dedicated to featuring the best cocktail bars in Paris, stopped by my kitchen to shake, stir, and share a few of her favorite cocktail recipes with us, which use French spirits. There's a delicious 50:50 Martini, a Jack Rose , and a Sidecar to sip on. The recipes are posted in my newsletter at: davidlebovitz.substack.com Enjoy the podcast, and the drinks!...

France is well-known for its pastries and sweets, but the culture does have a bitter side, which includes bittersweet chocolate, dark and dusky chestnut and buckwheat honey, red currants, assertive gentian apéritifs, bitter almonds, amers like Picon , beers, and leafy salads tossed with bitter greens, such as frisée, roquette (arugula), and Belgian endive. I first heard of Jennifer McLagan when I...

One of my heroes in Paris is Miranda Bothe . We’ve been friends for many years, and thanks to her, I saved a bundle when buying my previous apartment; she got me through some of the rough patches that came up during the purchase, which were challenging, especially because I wasn’t familiar with the process of (and the cultural differences between) how real estate is bought and sold in the United S...

How does a cookbook get published? What goes into creating a cookbook, and what makes a cookbook great? While the author’s job is to write the book and create the recipes, a good editor will nurture the book until it’s in its final form, ready to send to the printers, before it’s sent to bookstores and eventually lands in the hands of readers. What does an editor do along the way? Why aren’t there...

When I told a friend that when I’m in New York, I go out for drinks with Brad Parsons , she said, “Oh, he’s the holy grail of drinking buddies!” I was introduced to Brad via Ed Anderson , who photographed my books Drinking French and My Paris Kitchen , and he photographed all of Brad’s books. After shooting My Paris Kitchen , Ed sent me a copy of Bitters , which was so well-written and covered the...

Who doesn’t love a great croissant? I certainly do. But I also love the other delicious treats that come out of the oven of Ali Spahr , pastry chef, and ace baker at Winner in Brooklyn. Ali studied baking in France at the esteemed Ferrandi cooking school in Paris, and when Daniel Eddy, the chef/owner of Winner (who also lived in Paris) decided to open up a café and bakery in New York, he wanted to...

One of the great things about writing a book about French drinks was going outside of my “lane,” so to speak. I was fascinated by the culture of French drinks, everything from Cognac to beer, and wanted to take a deep dive into the subject and share what I knew, and what I learned. The subject is vast and I couldn’t include an in-depth discussion of every boisson in the French canon—quite a few, l...

The baking world is a big, bountiful place, and there’s a lot of ground to cover. And French breads and pastries, of course, take up a lot of that space. I met Bryan Ford , the author of New World Sourdough , back in 2019. At the time, I didn’t realize (and likely neither did he!) that he’d be one of the bright spots of a global pandemic, teaching people the art of sourdough baking during worldwid...

For this special podcast - my second! - I’m thrilled to have as my guest Quentin Chapuis , co-founder of the Fédération Française de l’Apéritif , otherwise known as the FFA . Founded by Quentin and two friends as a lark, the idea has grown into several excellent épiceries (food shops) and apéritif bars with several locations in Paris, and others in Lille and Lyon. I loved the idea so much that I f...

For my first podcast, I am thrilled to sit down with baker Renato Poliafito , owner of Ciao, Gloria in Brooklyn, New York. I first met Renato when he was the co-owner and co-founder of Baked , and now he has his own delicious venue, with pastries and baked goods that reflect his Italian and Italian-American heritage, which include everything from breakfast sandwiches with eggs, crisp prosciutto an...