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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
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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

 

 

See Dave's Recipes

Latest Recipes

raspberry-soy-milk-ice-cream
Raspberry Soy Milk Ice Cream Added on May 10, 2010
broiled-lamb-chops-with-walnut-and-mint-gremolata
Broiled Lamb Chops with Walnut and Mint Gremolata Added on May 10, 2010
almond-and-herb-baked-tilapia
Almond and Herb Baked Tilapia Added on May 10, 2010
brussels-sprout-salad-with-soy-caramelized-shiitakes
Brussels Sprout Salad with Soy-Caramelized Shiitakes Added on May 10, 2010

Cookbooks, etc.



dadrsquos-roast-chicken-my-way-with-parsley-lemon-oil
Dave's featured recipe

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

My dad’s roast chicken is really simple. He stuffs a whole chicken with fresh herbs and seasons it with salt and pepper, then pops it in the oven. My version, which uses chicken that’s already cut into serving pieces instead of a whole chicken, is less work and cooks a lot faster and more evenly. I’ve also spruced up the flavor with some grated lemon rind and finished it off with a fresh, colorful, and tangy oil for drizzling over the finished chicken. Dad, your chicken is good, but I may have one up on you with this one! Click for recipe
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