“When you cook at home, you know exactly what is going into the food you’re eating,” says David Lebovitz, who has been cooking and baking for most of his life — much of it in restaurants. He spent nearly thirteen years at Chez Panisse, working with Alice Waters and pastry chef Lindsey Shere, who became his mentor. He left the famed Berkeley restaurant in 1999 to coincide with the release of his first book, Room for Dessert. And five years later, he moved to Paris with little more than a cast-iron skillet and one French phrase: pain au chocolat.
Just in time for Halloween parties, we’re cooking up this black-and-orange appetizer that’s easy, tasty and festive. Best of all: there are only 5 ingredients.