About David Lebovitz

David Lebovitz is a food writer and author. His first book, the best-selling Room For Dessert, was honored as a finalist for an IACP/KitchenAid Cookbook Award. His highly-praised second book, Ripe For Dessert, features sensational delicious classic and contemporary desserts with fruit. The Great Book of Chocolate is the ultimate guide to the new and exciting world of chocolate. The Perfect Scoop is the best-selling guide to ice cream and frozen desserts and contains hundred of recipes for ice creams, sorbets, and granites. His latest book, The Sweet Life in Paris, is a food-based memoir, filled with humorous and delicious stories about Paris with French-inspired recipes that are both sweet and savory. David has been living in Paris since 2002. @davidlebovitz

An apricot tart with high sides and a crumble topping, sitting on a metal cookie sheet.

Apricot Tart

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Sweet but not too sweet, this simple summer dessert is essentially the French take on fruit crumble. Mon Dieu, we love the French.

A parchment-lined square pan filled with pecan-studded best brownies.

David Lebovitz’s Best Brownies

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“Best brownies” is a bold assertion. Yet these merit exactly that distinction. Shatteringly crisp on top, fudgy in the center, and intensely chocolatey through and through.

4 black bottom cupcakes with chocolate cake and cream cheese center on a rack, one split open

Black Bottom Cupcakes

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These chocolate-y devil’s food cupcakes boast a creamy cheesecake-y addition. You may never go back to plain chocolate.

A shallow white dish filled with coffee creme brulee, with a spoon resting inside.

Coffee Crème Brûlée

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“I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” says David Lebovitz. We’ll have one of those. Actually, we’ll have two.

An ice cream cone with a scoop of toasted coconut ice cream on a white wood background.

Toasted Coconut Ice Cream

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The coconut flavor of this ice cream is accentuated by toasting the coconut to lend a grand flavor to a vanilla ice cream base.

A white ramekin filled with a partially eaten double chocolate souffle and a spoon resting inside

Double Chocolate Soufflés

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Individual dark chocolate soufflés that are gluten-free with a little grown-up sass in the form of a whiskey splash in the batter. Recipe courtesy of David Lebovitz.