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David Lebovitz

  • Recipe

    Armagnac Prune Ice Cream

    This ice cream recipe uses David Lebovitz's simple formula to create your own custom ice-cream flavor with flavor infusions and add-ins. Here, chopped prunes soaked in Armagnac lend a flavor that…

  • Recipe

    Passionfruit Macadamia Ice Cream

    Take a virtual tropical vacation with this sunny flavored ice cream, which uses David Lebovitz's simple formula to create your own custom ice-cream  flavor with flavor infusions and add-ins. You…

  • Recipe

    Hazelnut Chocolate-Chunk Ice Cream


  • Recipe

    Chocolate Peppermint Stick Ice Cream

    This ice cream uses David Lebovitz's simple formula to create your own custom ice-cream flavor with flavor infusions and add-ins. In this version, crushed peppermint candies add a cool note to…

  • How-To

    Free-Form Rustic Tarts

    Whether sweet or savory, a galette is less fussy than a traditional tart and offers more crisp crust

  • Recipe

    Sweet Galette Dough

    Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the refrigerator for a day before using it.

  • Recipe

    Cornmeal Galette Dough

    The texture of this dough makes it a little more prone to tearing, especially as you fold it up and over a filling. If this happens, simply pinch the dough…

  • Recipe

    Tomato, Corn & Cheese Galette with Fresh Basil

    Because this dough has the added crunch and texture of cornmeal, it's a bit more difficult to roll out, so be a little more generous when flouring your work surface.…

  • Recipe

    Plum & Raspberry Galette

    I originally developed this recipe using amaretti—very sweet, very light, very crisp almond meringue cookies. You can often find them in Italian and specialty groceries. Almond biscotti work well, too.…

  • Recipe

    Pineapple & Frangipane Galette

    Frangipane is a rich almond-flavored pastry cream. I make this version using almond paste, which is available in the baking section of the supermarket.