Since 2004, David Lebovitz has used his blog to chronicle the ups, downs, and culinary delights of living in Paris. And we couldn't help but notice that, as a former pastry chef, David tends to focus on all things sweet. In fact he's become the go-to man for Paris pastry, which is a blessing in a city that overflows with sweets. Yes, somehow between blogging, writing cookbooks, and a personal memoir, he found time to sample over 300 pastries in the City of Light. Here are 9 of his top picks. More

Okay, we wanted David to share this recipe less because of the ice cream, and more because of the chocolate coating. Chocolate sauce is a great thing, but isn't a thin, crackly chocolate shell a hundred times better? More

We can't imagine a better summer cooler than this sweet-tart raspberry rosé sorbet. The alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer. More

It takes careful attention to prepare the butterscotch mixture for this ice cream, but it's worth it for the deep, rich flavors of caramelized sugar. Pecans are a buttery, crunchy complement. More

We love the tart, fresh flavors of good frozen yogurt, so we had to share David Lebovitz's recipe for lemon frozen yogurt. Lemon juice and zest lend flavor, but it's the magic ingredient—citric acid crystals—that really push this into pucker-tart territory. More

It's hard to think of a way to improve upon the sweet, nectarlike flavor of fresh figs—except, perhaps, to churn them into ice cream. These dark, soft fruits, the riper the better, are cooked down with lemon zest and juice (and a bit of sugar) before they're blended with cream and chilled. More

To pastry nerds or baking cookbook collectors or Internet recipe-hounds, David Lebovitz needs no introduction. He's an incontestable authority on all things sweet, a renowned pastry chef and author who's written definitive books on chocolate, ice cream, and more. But if you've never tried one of Lebovitz's recipes, this is the week to do so; he's agreed to share a different ice cream recipe with us every day this week (perfect July kitchen projects!). More

I'm a huge fan of David Lebovitz's fantastic recipes and entertaining writing, and have always been intrigued by his chocolate bread. What in the world would it taste like? Chocolate mixed into the bread itself? But how bready would it be? Yeasty at all? What about the sweetness level? More

This is my twist on a David Lebovitz's recipe. The resulting crumb is somewhat denser and crumblier than ordinary bread, but the taste is really fantastic, and goes well with a hot cup of tea or a cold glass of... More

I was recently introduced to the wonder that is marinated feta cheese in olive oil, which mellows out the sharpness of this cheese. Following the fabulous David Lebovitz's instructions for making this own my own, a commenter on his blog wondered about adding jalapeño. That's all the nudging I needed. Adding two jalapeños gives a sultry heat to the finish of the feta. More