About David Guas

David Guas

David Guas is the author of DamGoodSweet as well as chef and owner of Bayou Bakery, Coffee Bar & Eatery in suburban Washington, DC. A native of New Orleans, he learned to appreciate Louisiana ingredients from his grandmother. He's earned the Pastry Chef of the Year Award from the Washington Restaurant Association, and been recognized by Food & Wine, Cooking Light, Food Arts, Pastry Art & Design, Esquire, O Magazine, The New York Times, and The Washington Post. He lives in Virginia with his wife and two young sons.

Whole Grilled Chicken

Just thought we ought to issue the disclaimer that this whole grilled chicken recipe will ruin roast chicken for you. We warned you.

  • Quick Glance
  • 30 M
  • 2 H
  • 4

Lemon-Herbsaint Poppers

Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.

  • Quick Glance
  • 10 M
  • 15 M
  • 0

Lemon Doberge Cake

Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.

  • Quick Glance
  • 45 M
  • 2 H
  • 7

Sweet Potato Tart Tatin

A classic revisited, this sticky sweet tart gilds sweet potatoes rather than apples in caramel for a surprise take on a standby that’s every bit as sophisticated as the original.

  • Quick Glance
  • 45 M
  • 1 H, 30 M
  • 0
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