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Dave Lieberman

Dave Lieberman
Did you know?

During college in Connecticut, Dave and some friends worked up a public access TV cooking show called “Campus Cuisine,” combining accessible cooking with college antics.

 

 

Dave Lieberman
Dave's Featured Recipe
Dad's Roast Chicken My Way with Parsley-Lemon Oil

Click here for recipe

Dave Lieberman is a chef, author and TV host. He has published three cookbooks: The 10 Things You Need to Eat, which he wrote with Anahad O'Conner; Young and Hungry: More than 100 Recipes for Cooking Fresh and Affordable Food for Everyone; and Dave’s Dinners: A Fresh Approach to Home-Cooked Meals

 

Dave is the host of Food Network’s Good Deal with Dave Lieberman and Dave Does, the Food Network’s first web-based series. He also hosts In Search of Real Food, a food-related travel series for Yahoo.

 

He has worked as a private chef for individual and corporate clients and appears regularly on the Today Show, Good Morning America and other morning shows around the country.

 

Dave lives in New York City. His website is www.davecooks.net

 

 

Latest Recipes

Creamy Breakfast Oats and Quinoa

Why not start your day with one of the healthiest foods on earth? Adding some oats to the mix gives you the familiar flavor and creamines...

(1 Votes)

Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils

This Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils is an aromatic roast chicken recipe that will transport you to the fields of France with its lemony herbal flavor. Paired with sauted vegetables and small green lentils, this is a complete and filling dinner that's perfect for a weeknight. If you know how to roast a chicken, you're going to love taking it to the next level with this savory herbal recipe.

(1 Votes)

Dad's Roast Chicken My Way with Parsley-Lemon Oil

Editor's Note Learning how to roast a chicken doesn't have to be rocket science. Dad's Roast Chicken My Way with Parsley-Lemon Oil is an easy roast chicken recipe that infuses your bird with delicious herbs and a lemony zest. An herbal oil drizzle is the finishing touch that perfectly sets off the flavor of the roasted chicken. This is one of those easy chicken recipes that's great to bust out for a weeknight dinner - it takes less than an hour to cook and is sure to impress.

(1 Votes)

Fried Mozz-Stuffed Olives

Stuffing olives with mozzarella is fun—and weirdly hypnotizing. Frying them up is pretty cool, too. Use smoked mozzarella if you can get...

(1 Votes)

Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce

I like making mini versions of things as finger food. No exception here. I think ground lamb is one of the greatest bargains out there b...

(1 Votes)

Roasted Tomato and Goat Cheese Tart

Here’s another way to take advantage of that supermarket wonder, puff pastry. This looks so beautiful when it comes out of the oven, it’...

(1 Votes)

Veggie and Pork Potstickers with Citrus-Soy Dipping Sauce

Potstickers have long been a favorite of mine on the take-out menu, and in thinking about a finger-food menu I realized they would be th...

(1 Votes)

Shaved Zucchini and Radish Salad over Smoked Salmon with Lemon-Dill Vinaigrette

Raw zucchini doesn’t have a ton of flavor, but its texture is really delicate, so it’s perfect for this salad.

(1 Votes)

Butternut Squash and Pear Soup

This is the ultimate fall soup. I break it out in October and make it through the winter. Of course, you can get these ingredients year-...

(1 Votes)

Seared Snapper over Succotash

Seared white fish, such as snapper, has such delicate, subtle flavor that you have to pair it with something very mild. Hence this succo...

(1 Votes)

Citrus Grilled Tuna Steak Over Panzanella-Niçoise Salad

This is a confused salad, but confusion can be delicious. It’s a vibrant cross between the classic Italian bread and tomato salad and th...

(1 Votes)

Challah Bread Pudding with Chocolate, Raisins, and Vanilla Cream

This bread pudding is heavenly and sinful at the same time. I use dense, rich challah bread that sets into a creamy soft custard. But it...

(1 Votes)

Whole Wheat Triple-Tomato Pizzas

In a cookbook put together by two guys who live New York City, the city of the Slice, you’re bound to get a recipe for pizza. And we aim ...

(1 Votes)

Crab and Avocado over Butter Lettuce

Crabmeat is very light and very subtle in flavor, and avocado adds richness without overpowering the crustacean. I like to liven up the c...

(1 Votes)

Beet Juice Drinks

All of these drinks operate on the same concept: push a bunch of fresh fruits and vegetables through a good juicer, stir, and serve. I’ve...

(1 Votes)

Spinach Quiche

Most quiches call for crusts filled with processed flours and loads of butter. But this delicious and hearty whole wheat crust doesn’t le...

(1 Votes)

Chinese Chicken and Vegetable Stir-Fry over Quinoa

The trick to a stir-fry is getting the pan screaming hot so that when you add the chicken and the eggplant there’s plenty of built-up hea...

(1 Votes)

Red Lentil and Red Pepper Soup

Red lentils break down more quickly and thoroughly than the darker variety of lentils, which make them a good choice for soups. You could...

(1 Votes)

Roasted Salmon over French Lentils, Tomatoes, and Fennel

French green lentils are probably the most venerated of the lentils you will find at your supermarket-and for good reason. They have a ro...

(1 Votes)

Brussels Sprout Salad with Soy-Caramelized Shiitakes

Anahad is a regular at a restaurant here in New York City where they serve a very simple shaved Brussels sprout salad with shaved pecorin...

(1 Votes)

Almond and Herb Baked Tilapia

Tilapia has quickly become one of the most affordable and widely available fish at the supermarket. It has sweet, mild, meaty flesh that ...

(1 Votes)

Broiled Lamb Chops with Walnut and Mint Gremolata

Lamb is a staple in the Mediterranean diet, which Anahad uses as a reference point in many of our discussions about healthful eating, so ...

(1 Votes)

Raspberry Soy Milk Ice Cream

It might seem odd to have a recipe for ice cream in a health-oriented cookbook, but this is a healthy ice cream alternative. Soy milk su...

(1 Votes)

Boston Lettuce and Radishes with a Dijon Caper Dressing

A salad is always a welcome start to a full meal, and this one is a real beauty. It’s colorful and packed with flavor and textures. The ...

(1 Votes)

Peas with Crispy Smoked Bacon and Mint

Whoever said simplicity is elegance was probably thinking of this dish. It doesn’t get easier than this, folks. The peas and mint are vi...

(1 Votes)

Mussels in Tomato-Basil Broth

If both you and your date like mussels, then this is your dish. For me, mussels are a total turn-on. I think the affinity goes all the w...

(1 Votes)

Morning Mesclun, Smoked Salmon, and Kryptonite Dressing

This is one of the most elegant and grown-up things that I would serve to a morning guest. It is definitely more of a brunch item than a...

(1 Votes)

Oven-Roasted Plum Tomatoes

These do a tasty and colorful balancing act for any savory dish in the morning. Their texture adds a nice lightness while still giving s...

(1 Votes)

Bow Ties with Pesto, Feta, and Cherry Tomatoes

This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo, and I can’t blame...

(1 Votes)

Roasted Acorn Squash with Butter and Sage

Acorn squash is a beautiful thing. All you have to do is cut it up and throw it in the oven to roast. About an hour later you get someth...

(1 Votes)

Apricot-Glazed Chicken with Dried Plums and Sage

This is an elegant way to make a whole lot of chicken that tastes really good. It’s kind of sweet and sour—sweet from the apricot preser...

(1 Votes)

Garlicky Creamy Spinach Dip

The trick here is to cook the garlic slowly—just until it turns golden so that it mellows and gets sweeter. You can use this as a dip fo...

(1 Votes)
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