David Lebovitz

With this recipe, you can assure anyone who asks "Parlez-vous poulet?" that yes, in fact, you do. Quite fluently.

"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.

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

"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.

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

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