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. @chefdavidguas

Whole roast chicken with browned lemon slices on the skin all on a cutting board

Whole Grilled Chicken

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Just thought we ought to issue the disclaimer that this whole grilled chicken recipe will ruin roast chicken for you. Don’t say we didn’t warn you.

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  • 30 M
  • 2 H
  • 6
A table topped with five lemon-herbsaint poppers.

Lemon-Herbsaint Poppers

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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.

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  • 10 M
  • 15 M
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Cake stand with a half of a lemon Doberge layer cake and a half of a chocolate Doberge layer cake

Lemon Doberge Cake

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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.

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  • 45 M
  • 2 H
  • 7
A tart tatin on parchment made with puff pastry crust and on top slices of caramelized sweet potatoes

Sweet Potato Tart Tatin

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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
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