David Lebovitz podcast

I was thrilled when Sami Tamimi told me he was coming to Paris. Sami recently released his third book, Boustany: A celebration of vegetables from my Palestine , so I invited him into my kitchen to make a recipe from it with me. And the weather was so nice, we decided to prepare it outside. Sami is the co-founder of the Ottolenghi restaurants and delis, and the author of Falastin , one of my favorite cookbooks, which explores his Palestinian heritage through stories and recipes from his homeland. Boustany focuses ore squarely on the vegetable dishes of Palestine. Sami’s book features a bounty of recipes that focus on vegetables, such as salads like the Fridge-raid fattoush, and there are beautifully verdant Gazan fava bean falafels. I’ve never made falafels, but his recipe and the gorgeous photo that accompanies it make me want to. Other recipes that I’ve bookmarked are the spicy Shatta condiment, Bulghur wheat dumplings & lentil soup, and Ouzi phyllo parcels, which are individual dishes filled with rice, orzo, vegetables, nuts, and spices. Where does chocolate fit in? Well, like tomatoes and squash (which are lavishly featured in the book), chocolate is also technically a fruit. And besides, who doesn’t love chocolate? Since I’ve been in the chocolate mode, thanks to The Great Book of Chocolate coming out, I was glad Sami was up for doing some baking and showed up ready to make his Tahini, Halvah, and Coffee Brownies. Subscribe to my newsletter and get videos, recipes, Paris tips, and more, sent right to your Inbox! Pan-baked tahini, halva & coffee brownie ( Qahwa w Halaweh brownie) Reprinted with permission from Boustany : A Celebration of Vegetables from my Palestine by Sami Tamimi, copyright © 2025. Published by Ten Speed Press , an imprint of Penguin Random House Serves 6 “Imagine yourself sitting in one of many coffee shops dotted around the souk in Jerusalem’s old city, having a piece of chocolate and a strong, sweet Arabic cardamom coffee. One mouthful of this dessert can almost definitely transport you there. It’s a dessert meant for sharing, to be spooned straight from the pan. A great, easy, chewy and fudgy brownie which can be ready in under 20 minutes. It hits all the right spots for chocolate lovers like me.” “This is the recipe exactly as it appears in Boustany. If you have watched me make these, you will know I improvise. I add more coffee if the batch I have is weaker, that sort of thing. The recipe below is the version I trust, so start there and make it yours.” - Sami Tamimi Rounded ½ cup / 150g tahini paste ½ cup / 120ml lukewarm water Heaping ½ cup | 3% oz / 110g granulated sugar 2 large eggs ½ cup / 20g unsweetened cocoa powder 1 tbsp instant espresso coffee ¼ cup / 1 oz / 30g all-purpose flour ½ tsp ground cardamom ½ tsp ground cloves ½ tsp baking powder salt 1½ oz / 40g dark chocolate chips or chocolate roughly chopped into ¼ inch | ½ cm pieces (70% cocoa solids) (½ cup chopped) For the toppings 1½ tbsp sesame seeds 1½ oz / 40g dark chocolate chips or chocolate roughly chopped into ¼ inch | ½ cm pieces (70% cocoa solids) (½ cup chopped) ⅓ cup | 70g plain or vanilla halva, broken into chunks vanilla ice cream Preheat the oven to 375°F. Grease a 8-inch | 22cm square baking pan or dish with sunflower oil and set aside. Put the tahini and water into the bowl of a stand mixer, with the paddle attachment in place, and mix on medium-high speed for 2 minutes, until pale and smooth. Reduce to low speed, add the sugar, then the eggs, one at a time, and mix for a further 2 minutes. Sift all the dry ingredients, using a fine sieve, and add them to the tahini mixture, along with aheaping ¼ teaspoon of salt and the chocolate. Mix for a minute more. Pour the batter into the prepared pan. Sprinkle the top with the sesame seeds and chocolate and dot with the halva. Bake for 10-12 minutes, until the edges are set and the center is not runny (it needs to be slightly wet). Set aside for 10 minutes before serving. Serve with vanilla ice cream. The brownie can be stored in the fridge for up to a week. You can also watch me and Sami make the Chocolate salted butter caramel lava cakes (below) from The Great Book of Chocolate here . This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

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. Subscribe to my newsletter to get videos, recipes, Paris tips, and more, sent right to your Inbox! 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.) 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 gin1/2 ounce (15ml) simple syrup1/2 ounce (15ml) freshly squeezed lemon juice1 dash of absintheLemon twistBrut (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. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

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: This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

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. 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. Subscribe to my newsletter to get recipes, videos, posts, and more, sent right to your Inbox! 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. 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. Want more chocolate? Check out my new book: The Great Book of Chocolate ! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Subscribe to my newsletter to get posts, recipes, videos, and more, sent right to your inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

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! 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 Subscribe to my newsletter to get new posts, recipes, videos, Paris travel tips, and more, sent right to your inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

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 Jenna Helwig , 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 … …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. 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. Subscribe to my newsletter to get future podcasts, videos, recipes, and Paris travel tips, sent right to your inbox! 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 * Follow Cookbookery Collective and Jenna Helwig on Instagram * Visit Jenna Helwig’s website * Subscribe to the Cookbookery Collective newsletter This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

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 Subscribe to my newsletter to get recipes, videos, podcasts, and Paris stories sent right to your Inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

When I told Deb Perelman of Smitten Kitchen that I was doing a complete revision of The Great Book of Chocolate , which included adding new recipes, she insisted that I include her Chocolate-Olive Oil Spread. For those who follow Deb know that when she says something is delicious and worth making, you not only listen, but in my case, you spread the word. No pun intended. As luck would have it, Deb was recently in Paris so I invited her into my kitchen to make her Chocolate-Olive Oil Spread. As you can see in the video, not only is the recipe fun to make, but its very easy as well. And unlike store-bought spreads, you know exactly what’s in it. The only thing that’s a bit tricky is to get it to just the right consistency for spreading. But if I can do it, so can you. Deb finishes the dark chocolate spread by leaving it on the counter at room temperature for a few hours, whereas in The Great Book of Chocolate , I’m a bit more impatient so I place it in the refrigerator until it reaches the right consistency, then transfer it to a jar. Because it has no dairy, it can be stored at room temperature. After you make this spread, if you find that it’s too firm, a few seconds in the microwave will soften it just enough to make it spreadable. If you don’t have a microwave, you can warm the jar in a small saucepan of warm water. The temperature of your room can be a factor, and I did find that using a high-percentage chocolate — one that’s 70% or more cacao solids — will firm up more solidly than one that’s 50-55% cacao solids, which is what we used in the video. [Thanks to Irene Wong for shooting the video, Michael Sellers for editing.] This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

One of my favorite parts about writing my chocolate book was getting to explore, and share, the world of chocolate. Chocolate is a pretty wonderful ingredient all by itself. But I wanted to feature friends in the chocolate world, so I culled recipes from bakers, pastry chefs, chocolatiers, cookbook authors, and even bartenders for the book. For the revision of The Great Book of Chocolate , I completely rewrote the book (since so much has changed!) and wanted to include a chocolate marshmallow recipe. So I thought about Amanda Bankert of Boneshaker donuts in Paris, who taught me how to make vegan marshmallows , which were game-changers since many people have asked me about substitutions for the gelatin and egg whites that are normally used in marshmallow recipes. Subscribe to my newsletter to get recipes, videos, stories from Paris, and more, sent right to your Inbox! Amanda is one of the most fun people I know, and is also a graduate of the prestigious Cordon Bleu cooking school in Paris. So when revising The Great Book of Chocolate , I thought, “Why not veganize chocolate marshmallows?” With the book coming out in less than a month, I then thought, “Wouldn’t it be fun to have Amanda come over and make them with me in my kitchen?” So we made a video of us preparing them together. We had such a good time whipping them up, and it’s great that anyone - vegan or not - can enjoy these delicious marshmallows. And next time you’re in Paris, stop by Boneshaker for a donut and a cup of coffee. Like Amanda, her shop is one of the most fun things in Paris. And if you see her behind the counter, say hi for me, and enjoy the video! A few helpful tips to read before making the recipe: * Be sure to stir and scrape the bottom of the pot while the syrup is cooking to scrape up any agar-agar that’s sticking to the pan. * The better (and darker) the cocoa powder, the tastier the marshmallows will be. I like Valrhona cocoa powder and Guittard cocoa rouge . King Arthur sells a double dark cocoa blend that I haven’t tried, but any Dutch-process cocoa powder will do. Hershey’s Special Dark is a sleeper in this category, and affordable. * You may have to do a bit of shopping to get the xanthan gum and agar-agar, a natural gelatin substitute, which, interestingly, is sold in French grocery stores. Natural food stores or online shops are good places to look where you live. In Paris, G. Detou sells them, as well as cream of tartar. The good thing is, you’ll have them on hand for next time : ) * Aquafaba is the chickpea cooking liquid found in canned chickpeas, not jarred, nor is it the liquid from dried chickpeas that you cook at home. (Interestingly, aquafaba was “discovered” by a French opera singer .) In the U.S., generally one 15-ounce/425g can yields 3/4 cup (180ml) liquid, but you may want to get an extra can just to be sure. (You can use the chickpeas to make my really good hummus .) * It’s nice to have a helper in the kitchen to steady the bowl while you fold in the cocoa powder, as I did with Amanda. If you’re by yourself, resting the mixing bowl on a silicone baking mat will help keep the bowl in place. * And don’t forget to pre-order The Great Book of Chocolate - it’s out May 5th and you’ll be the first to get a copy! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Few people know, or write about, Paris as well as Elaine Sciolino . With an extensive background in journalism, Elaine was the Paris bureau chief for the New York Times and remains a contributing writer. She has also written four books on Paris and French culture. Her book, The Only Street in Paris , put her neighborhood on the map, portraying the various merchants, food sellers, and restaurants that line the rue des Martyrs, a microcosm of life in the city. Her recent book is Adventures in the Louvre: How to Fall in Love with the World’s Greatest Museum . If the subtitle intrigues you, it’s because the Louvre has had its ups and downs over the years, beginning its life as a fortress, then becoming a residence, then a public “shopping” center, and now, a museum. Elaine takes readers on a journey through the imposing wall and behind the scenes of this famous museum, which both captivates, and vexes, visitors. Being right next to the Seine, the museum is prone to flooding, crowds crane their necks to see the Mona Lisa, and robbers broke in recently, in broad daylight, snatching €88 million ($102 dollars) in jewels, which haven’t been seen since. Security has been a recurring problem at the museum, and the video security system password at the time of the robbery was “ Louvre .” Elaine’s book is also full of fun facts about the museum, including one that notes if you wanted to see the whole museum, the walk would be nine miles (14.5km). Other helpful advice: “Never go on an empty stomach and with a full bladder,” because the food offerings in the museum don’t match the cultural treasures in the galleries and corridors. In the podcast, Elaine gave a great tip for visiting the Louvre and avoiding the crowds and the lines, which you might find helpful on your next visit. Enjoy the chat! -David * Follow Elaine Sciolino on Instagram . * Connect with Elaine on Facebook . * Visit Elaine’s website . * Read Elaine’s articles in the New York Times . As always, I ask my podcast guests their favorite addresses in Paris. Here are the ones Elaine mentioned, with a few of her notes: -Les Poissonniers de Montmartre (5 rue des Martyrs, 9th) Elaine says every Thursday Akim, the owner, makes his version of bouillabaisse available to-go, priced at €13.90 for two servings. - La Pâtisserie des Martyrs – Sébastien Gaudard This has her favorite lemon tart, and she also likes the “original”-style macarons. - Les Canailles Owner Yann always gives a warm welcome. - Le Comptoir Canaille Italian cuisine. - Chez Mamy Elaine is fond of their bœuf bourguinon, billed as joue de bœuf, or beef cheeks. -Le Quincy (28 Av. Ledru Rollin, 12th) Auberge dining that’s “frozen in 1950s Paris” featuring escargots, frogs legs, pork terrine, and stuffed cabbage. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Since 2015, Lauren Collins, staff writer for the New Yorker, has called Paris home. The author of When in French: Love in a Second Language , Lauren moved from Switzerland to France with her French husband and continues to write for the New Yorker, following in their tradition (which includes writers such as A. J. Liebling, Anthony Bourdain, Calvin Trillin, John McPhee, and Adam Gopnick) of outstanding food writing and reporting on food-related topics. Her articles have ranged from subjects such as the controversial French tacos , spelled with an “s,” even though it’s just one; Les Grands Buffets , the all-you-can-eat buffet restaurant that’s the hardest reservation in France (in my experience trying, it’s the hardest in the world); and the elusive El Mordjene Algerian hazelnut spread, a cult favorite that’s nicknamed “beige gold,” which was banned in France . Lauren has also written on the wonders of Japan’s fake foods , as well as “ Where should I go? ” a service that provides Americans and other visitors with “insider” French experiences, such as fulfilling the request of a client who wanted to be invited to a party in a French person’s home. Recently Lauren reviewed the just-published memoir of former Président Nicolas Sarkozy’s brief time in prison, titled How Nicolas Sarkozy Survived Twenty Days Behind Bars , a book that received a mixed reception in France. In her newsletter Lettre Recommandée , she titled her story The Rush Job Memoir That’s Topping the French Charts . Oh, and she got to meet Omar Sy! In the podcast, we discuss how these stories came to be, as well as how things have changed in France since Lauren’s moved here, and what it’s like being a journalist in France. As I do with Paris-based guests on my podcast, I asked Lauren to share some of her favorite addresses in the city for dining, which she was happy to do. Lauren’s recommendations are Le Récamier , Le Soufflé , Chez Carrie , Enni Udon , Magnolia , La Joie , and Rosario , as well as Finkstuebel in Strasbourg. In the podcast, she explains why they are her favorites. Enjoy listening in! -David * Follow Lauren Collins on Instagram * Subscribe to Lauren’s newsletter, Lettre Recommandée * Read Lauren’s articles in The New Yorker This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Matt Kepnes, aka, Nomadic Matt , is one of the original bloggers, who I remember fondly from the early days of blogging. He started his travel blog, Nomadic Matt , in 2008 and has since turned it into a website with comprehensive information about all things travel. I’ve followed him around the globe—online, not in person. (Unfortunately!) I was happy to cross paths with him in Paris on his recent visit here and invited him into my kitchen to talk about travel in this day and age on my podcast. Matt has a great expression. To keep travel costs down, he says: Travel like you live, which I think is a wonderful way of looking at things. (Although I don’t mind staying in a hotel where someone makes the bed, and I’m not big on renting apartments. Who wants to do dishes while on vacation?) But we all have our own ways we like to travel, and it’s nice that Matt keeps things “real,” whether you’re a budget traveler (he still stays at youth hostels ) or you’re flying business class. He’s very astute about gaining and using miles to get those coveted spots on the plane. Matt is one of those people who’s mastered the art of traveling for weeks with just a carry-on, and we talked about many topics in this podcast, including why you should always get travel insurance, whether or not a headlamp is a good idea to pack in your suitcase (who’d have thought of that?), as well as how travel influencers are changing travel, for better or worse. He also shared nearly a dozen of his favorite dining spots in Paris. Matt has also published several budget travel guides to various destinations such as Thailand, Europe, New York City, and Nomadic Matt’s Guide to Paris … …as well as his latest book, a brand-new edition of How to Travel the World on $75 a Day . It was great to catch up with Matt here in Paris, and I hope you enjoy our chat. -David Where to Find Matt Kepnes -Get Matt’s Travel Guides and Books -Follow Matt on Instagram , Facebook , and TikTok -Visit his website, NomadicMatt.com -Sign up for Matt’s travel newsletter Subscribe to my newsletter to receive new posts, podcasts, stories, and Paris travel tips sent right to your Inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

You may know Cécilia Jourdan from her wildly popular social media account Hello French which has close to 1.6 million followers on Instagram , and I wasn’t kidding when I said at the beginning of our podcast chat that I was very excited to finally meet her. (I’m a fan.) Cécilia has done an amazing job bringing the French language, and many aspects of French culture, to the English-speaking world. She has covered everything from baguette etiquette to making a fresh apricot tart and describing the classic French petit déjeuner (breakfast) in English and in French. Like me, Cécilia is bicultural; she was born in France and now lives in Brooklyn. During our chat in my Paris kitchen, we discussed key differences between the cultures, what it was like for her to immigrate to America, how to tip in France (which is quite different from tipping in America…), and she being a French teacher, we discussed some of the mistakes that are easy to make when speaking French. Of course, I had to quiz Cécilia on some obscure English vocabulary and did a lightning round with her: Who does it better? It included asking which country, France or America, did these things better: aluminum foil, butter, waiting in line, cheese, and optimism (vs. pessimism), among other things. During the podcast, I also taught Cécilia a few new words in English…a few that are a bit risqué. 🤭 Cécilia also published a comprehensive e-guide, Hello Paris: Experience the City Like a Parisian , which features over two hundred and fifty of her favorite addresses in Paris for restaurants, cafés, cocktail bars, museums, bakeries, boutiques, and hotels, with maps that’ll help you easily navigate the city like a pro. Give the podcast a listen, and I hope you enjoy listening to Cécilia as much as I enjoyed talking to her! -David Subscribe to my newsletter to get new posts, recipes, podcasts, and more…sent right to your inbox! Links to Cécilia Jourdan and Hello French * Follow Cécilia and Hello French on Instagram , Facebook , and Tik Tok . * Visit Hello French website . * Subscribe to the Hello French newsletter . * Get the Hello Paris: Experience the City Like a Parisian guide. * Check out Cécilia’s Learning Guides to Speaking French . * Dine at her father’s restaurant in le Marais, Le Colimaçon . * Cécilia offers classes via a series of Learning eGuides that cover French essentials for beginners and mastering French pronunciation and the sounds of spoken French. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Tahini has gotten a lot of press in the last few years, and the delicious sesame paste has become a staple in many of our pantries. Many cultures have embraced the borderless sesame seed in some form or another, including Japanese gomashio and furikake , hummus from the Middle East, Italian Reginelle cookies, and even in burgers . In her new book, Rachel Simons explores all the possibilities and guises of this versatile ingredient: Sesame: Global Recipes & Stories of an Ancient Seed Rachel is the co-founder of Seed+Mill , which offers top-quality tahini and halvah , a rich sesame paste that’s one of the best things you’ll put in your mouth. There are many brands of tahini and halvah (that vary in quality) but the ones offered by Seed+Mill are uniformly excellent, and I always make room in my suitcase to bring some back to Paris with me. And if you find yourself in New York City, the tahini soft-serve ice cream they serve in their shop at the Chelsea Market , served with crumbles of halvah, is truly a scoop—or swirl—of heaven. Rachel is one of the nicest people I know, although she did yell at me once… I was packing jelly rings at the Joyva halvah factory in Brooklyn with Jake Cohen , and that’s Rachel, yelling at me. 😂 We’ve since made up and I’ve been enjoying her new book, Sesame , so much that I invited her on my podcast when I was in New York, to talk about tahini, halvah, and the wonderful world of sesame seeds. Enjoy! - David Links * Follow Rachel Simons on Instagram , and Seed+Mill on Instagram * Get Sesame: Global Recipes and Stories from an Ancient Seed * Visit the Seed + Mill website , where you can order tahini and halvah Subscribe to my newsletter to get new posts, recipes, and more, sent right to your Inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

It may sound cliché, but I suspect for most of you, Dorie Greenspan needs no introduction. Dorie is an accomplished baker, whose books range from an oversize volume of never-fail cookie recipes, Dorie’s Cookies , to translating the recipes of master Parisian pastry chef Pierre Hermé, making them accessible to home bakers in Desserts by Pierre Hermé . And when Julia Child launched her TV show, Baking with Julia on PBS , she tapped Dorie to write the companion book, Baking with Julia . Dorie describes herself as a part-time Parisian, so I took advantage of her time while she was in Paris recently invited her to stop by my kitchen for a chat. We talked about many subjects, including our favorite baking pans, whether the U.S. is ready for metrics (or at least recipes in weights), how to get the hump in madeleines, and how she wrote, and cajoled recipes from pastry chefs and pâtisseries, for her Paris-based cookbooks; Baking Chez Moi , Around My French Table , and Paris Sweets . Her new book is Dorie’s Anytime Cakes and features casual cakes, in all different shapes, sizes, and flavors… When Dorie came by, she (of course) arrived with cakes from Pierre Hermé and a box of macarons, including one flavored with tomato leaves and another with tonka beans. A few show notes: * When asked about her three favorite bakeries in Paris at the moment, she mentioned Michalak , Rayonnance , and Tapisserie in the podcast. * My favorite California Blenheim dried apricots are from Apricot King . * The European-style cake pan we mentioned is the Tea Loaf Pan from King Arthur Baking. (I mention it in my chocolate book, coming out in the spring of 2026.) I hope you enjoy our chat! - David * Follow Dorie on Instagram and Facebook * Visit her website: doriegreenspan.com * Subscribe to Dorie’s newsletter: xoxodoriegreenspan Subscribe to my newsletter to get podcasts, recipes, Paris posts, and more sent right to your Inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Living in France, it’s hard to overestimate the prevalence and importance of wine. Not only is it a marker and reflection of the place where it’s made, but it’s an integral part of French culture and cuisine. It’s a natural pairing with meals and accompanies almost every gathering with friends and family. I like wine, but like most people in France, I’m an amateur. I know what I like and what I don’t like. But I’m taking more of an interest in wine to deepen my knowledge. So I’m fortunate to have friends like Preston Mohr , who’s an expert on wine but also knows how to communicate and explain wine in simple terms, without any pretense, so we can all get more enjoyment out of it. I invited Preston into my Paris kitchen to talk about French wines — what to look for when buying French wine, how to order wine without feeling sheepish in a restaurant or café, and what to do if the wine you’ve been served isn’t to your liking. (Which was discussed in the comments here .) We also chatted about how the French wine world has changed over the last few years, whether Beaujolais should be avoided, as well as his favorite wine bars in Paris. Originally from Minnesota, Preston has called Paris home for the last twenty years. He’s the Managing Director of the Wine Scholar Guild , which connects wine lovers from around the world and offers certification programs for wine professionals and enthusiasts who want to learn more about wine, either in person, at one of 130 locations around the world, or online, at your own pace. In fact, I’m thinking of signing up! We had lunch today at Le Cornichon and tried to power through this giant platter of frites (that were very good), but only managed to make a good-sized dent in them. Next time… In the meantime, enjoy listening to my chat with Preston. -David Links * Wine Scholar Guild (website) * Preston Mohr on LinkedIn * Preston Mohr on Instagram Subscribe to my newsletter to get new podcasts, recipes, Paris restaurant tips, and more, sent right to your Inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Thanks to everyone for tuning into my live video with Yotam Ottolenghi ! It was great fun to connect with Yotam and discuss everything from cooking and baking inspiration, to favorite kitchen tools and tips, as well as two “weekend friendly” recipes; Yotam Ottolenghi’s Baked Feta-Dill Frittata and my Croissants aux amandes, almond-filled croissants. I’ll be posting the recipe for them this week - stay tuned! If you’re not a subscriber to my newsletter, you can subscribe below to get posts, recipes, stories, podcasts and more, sent right to your Inbox: This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

When Kate Leahy was in Paris recently, I was happy to have a chat with her in my kitchen for my podcast. A former restaurant cook, Kate seamlessly pivoted to food writing, collaborating on books with a variety of chefs, bakers, and sommeliers, and has also penned several books on her own. Kate co-authored La Buvette with Camille Fourmont, the owner of the charming La Buvette wine bar in Paris, and most recently, My Egypt with chef-restaurateur Michael Mina. She also co-wrote Lavash , which explores the world of Armenian flatbreads; Cookie Love with Mindy Segal; Burma Superstar , featuring recipes from San Francisco’s legendary Burmese restaurant; and A16 Food+Wine , from one of the best Italian restaurants in America. While Kate was in Paris working on a project with me, in between baking together and hitting the town, attending chocolate tastings, and checking out the $15 ham & cheese sandwich at the Ritz Hotel’s Le Comptoir bakery (see below), we talked about writing cookbooks in this podcast. A lot goes into writing a cookbook, especially when she’s collaborating with a chef and travels to places such as Egypt and Armenia to research and cull recipes. We discussed how she chooses what projects to work on, which chefs and sommeliers to work with, what are the most rewarding parts of writing cookbooks…and what are the most difficult. (And no, working with me wasn’t one of the latter…hopefully!😉) Our chat also touched on the subject of the world of cookbooks today, what makes a good cookbook, and what direction cookbooks are going in. Other topics include how the world of food writing has changed with the internet and recipes on social media, where recipe sharing has pivoted to what Alicia Kennedy has called the test kitchen-ifcation of food media , as people vie for attention in a changing landscape. Enjoy the podcast! -David * Follow Kate Leahy on Instagram . * Visit Kate Leahy’s website . * Check out Kate Leahy’s books . * Listen to Kate’s podcast with Kristin Donnelly , Molly Stevens , and Andrea Nguyen — Everything Cookbooks . (My episode with them is here .) Subscribe to my newsletter to get posts, recipes, interviews, podcasts, and more, sent right to your Inbox! [Thanks to audio engineer Justin Golden for working his magic, and his editing talents, on my podcasts.] This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

I’ve known Lindsey Tramuta almost as long as I’ve been in Paris. We live in the same arrondissement (go 11th!) and I occasionally see her out and about, when she’s not busy writing books, or magazines and newspaper articles, which are featured in such publications as The New York Times, Bon Appétit, and Condé Nast Traveler. I arrived in Paris quite unprepared, not speaking French not knowing what to expect. Lindsey moved to France the opposite way (and in my opinion, the right way), with a background in French literature, studying in France, and having a boyfriend, who is now her husband. Even so, the move still presented some challenges. I thought it would be fun to talk to Lindsey about her journey—what motivated her to make the move (and how she answers the eternal question from visitors: Is it permanent?), what she loves about the city and living in France, as well as some of the downsides of living one’s life abroad. In Lindsey’s first book, The New Paris , she chronicled the last decade in Paris, during while time the city’s food scene had lost some of its some of its luster , and showcased a new generation of young, engaged Parisians who changed the landscape, rebooting Paris’ reputation as a thriving, world-class gastronomic destination, that continues to evolve. In The New Parisienne , Lindsey tackles the perception of the Parisian woman, profiling pastry chefs, creators, artists, activists, and even the mayor of city, who have changed the image of the French woman (rather than adhering to the stereotype), and who continue to shape the city today. Lindsey also just finished The Eater Guide to Paris , focusing on the bistros, wine bars, pastry shops, cafés, and cocktail bars in the city, which will be released in the spring of 2025. In addition to writing books and articles, Lindsey is the host of her own podcast, The New Paris podcast , and writes the newsletter, The New Paris Dispatch . We had a great time talking about our lives in Paris, including what’s changed in the city since we arrived, if Paris really is a good place to live, what are some of the difficulties of living here (#paperwork), what are some of the cultural differences one must navigate, our thoughts on the French healthcare system, and why we’ve both ultimately chose to call Paris our home. I hope you enjoy our chat! -David Lindsey Tramuta * Lindsey’s website: Lindseytramuta.com * Instagram * The New Paris Podcast * Lindsey’s Books * Paris Tours (customized Paris tours) * Subscribe and read The New Paris Dispatch newsletter Subscribe to get my newsletter sent right to your Inbox. Free subscribers get some posts, recipes, and stories, and paid subscribers get additional bonus content, full access to the recipe archives, and the ability to participate in the community of commenters. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe