David Lebovitz gives us pickled carrots.

You Scream. I scream. We all scream for ice cream…machine.

David Lebovitz has more.

[Photo Via: Serious Eats]

Apricot Jam from our man in Paris, David Lebovitz.

Oh, man. The question is–how to find a good baguette in New York?

David Lebovitz fixes a tasty-looking chicken salad.

David Lebovitz on eating well:

-I “maximize” my calories, meaning that if I eat something, it should be good. Bad chocolate cake has the same number of calories as good chocolate cake, and is more satisfying as well so you’re not craving more. (It’s been said that M&M’s are specifically formulated to have just the right amount of chocolate in them to keep you craving more, which is why it’s hard to stop at half a bag.) Food writer Peter Kaminsky wrote about FPC, or “Flavors per calorie”, which is the same principle.

-I try to only eat “good stuff.” If I’m going to eat chocolate, I buy good chocolate. If I’m in the mood for ice cream, I’ll get a quality brand (or make it myself.) Save for York Peppermint Patties and M&M’s (and, of course, Planter’s Peanut Bars) – I don’t generally eat commercial candy bars. As for butter, aside from the stuff I buy for baking, I use it prudently and buy very good butter – and enjoy it immensely. Each and every smear.

-I eat everything and don’t demonize any food (except squid) – but there is nothing off-limits; I’ll eat potatoes cooked in duck fat, lardo, bacon, pizza, salted butter caramel, white chocolate, caramels, and potato chips. But I don’t eat them all day, everyday. If I have a copious lunch, dinner will be something lighter. And if I know I have a big dinner planned, I’ll make sure that lunch is on the lighter side.

Sense and sensibility from our man in Paris.

[Photo Credit: Chocoblog]

I just have pickling on the brain. That said, here’s David Lebovitz with a recipe for pickled radishes. Perfect on a sandwich.

More basic goodness from David Lebovitz.

Thanks for the French food pern, Davey Dave.

David Lebovitz gives marshmallow cream fudge. And I says, “Sure, why not?”

David Lebovitz makes fresh pasta.

My wife is a Ho for pecan pie. Seriously, it’s embarrassing. She likes to pick off the nuts and just eat the filling. I can’t take her anywhere, I tell you.

I don’t have any strong feelings about pecan pie but for the sake of either inspiring or grossing out the Banter’s resident food-tasters, Thelarmis and Chyll Will, check out this tasty recipe for chocolate pecan pie from David Lebovitz.

David Lebovitz offers some essential kitchen tips.

Dig it.

An apple a day, the old saying goes. But I eat a carrot every day. Or almost every day. Don’t ask me why, but it’s been that way for years.

David Lebovitz has a good recipe for grated carrot salad.

Dig in.

David Lebovitz makes chocolate ice cream.

Oh, hell yes.

David Lebovitz does pizza.

David Lebovitz takes Manhattan.

I loved to eat breakfast at my grandparent’s home in Belgium when I was a kid. I spent a few weeks with them during the summer, alternating years with my twin sister and younger brother. Bonmamon and Bonpapa lived in a farm house in a small village between Brussels and Waterloo. Bonmamon made sure that we visited all of our relatives during my stay there so we traveled around the country, but I preferred when we stayed home. The days passed leisurely and were based around lunch and dinner, and late afternoon tea. There was always the potential for something scary to be served at those big meals–and I was expected to eat what was put in front of me–but breakfast was safe. It consisted of a cup of tea, often Earl Grey, and fresh bread from a local bakery. At the time, there weren’t many quality bakeries in New York, not as many as you find today, so good, simple bread was something to cherish.

I ate slice after slice of bread, butter and jam. Bonmamon made all sorts of jams and jellies but red currant stood out. Maybe it was because it was sweet and tart. Back home in the States, my mom also made red currant jelly and to this day, I love it. Because of how it tastes, of course, but also because it takes me back to a far away place where they spoke French and I felt welcome, like I was home.

Our man in Paris, David Lebovitz tries his hand at Red Currant Jam.

Dig it.

David Lebovitz has bacon in Switzerland and it leaves him speechless.

Oh, yes, please.

David Lebovitz, again and again.