Results tagged agrume from David Lebovitz

During citrus season in France, if you’re lucky, you’ll run across something called a bergamot. They’re not brilliant yellow like regular lemons, but a sort of orangey color, and when split open, they’re quite juicy and the flavor is much sweeter than regular lemons. In fact, they often call them citrons doux, which translates to “sweet lemons.” Last year when I was making bergamot marmalade…

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Citrus

Last month I was teaching at Central Market, a chain of pretty amazing supermarkets in Texas that has just about anything you can imagine—including cooking classes. And I never pass up the chance to teach there. For one thing, the staff is uniformly excellent and it’s just a pleasure to step into their kitchens and work with them. But the other is that I get…

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A few years ago I got a message from a nice young couple that had worked their way through each and every recipe in Room for Dessert, my first book, and wanted me to sign their copy. And let me tell you, these kids were really pioneers, as this was well before the “cook every recipe from the book” blogs got so popular—they didn’t even…

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Like Pistachio Gelato or Polenta Ice Cream, this recipe might fall into the category of “Things You Can’t Make” for some of you. Yes, bergamots aren’t something one runs across everyday in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did. Twice! (Although the second time took a…

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