Chocolate-Olive Oil Spread
In this episode, host (presumably the author of The Great Book of Chocolate) teams up with longtime food blogger Deb Perlman of Smitten Kitchen to create a chocolate‑olive oil spread for her upcoming chocolate cookbook. They walk through the recipe—sifting cocoa powder and powdered sugar, melting bittersweet chocolate with half a cup of olive oil, and achieving a smooth, not overly sweet spread that can be served at room temperature or chilled, finished with flaky sea salt. Deb shares that the spread was inspired by her husband’s nostalgic love for store‑bought hazelnut spreads, aiming for a more adult, savory‑sweet alternative. The duo taste‑tests the spread on French bakery items like croissants and pain au chocolat, highlighting how the olive oil’s richness pairs with buttery pastries.
Christopher Kimball Live with David Lebovitz
In this episode, Christopher Kimball chats with longtime pastry chef and author David Lebovitz about his journey from Chez Panisse in California to a two‑decade life in Paris, his recent books, and his philosophy of ingredient‑focused baking. Lebovitz reflects on the...