Results tagged almond from David Lebovitz

Les françaises are justifiably proud of their chocolates and chocolatiers, but if you talk to them about Swiss chocolate, many will say – “Oh, Swiss chocolate is very, very good.” Yet when I press them on which particular brands of chocolate are “very good”, they often don’t, or can’t, pin down the specific names* of any. Folks who have been to Lausanne – French, American,…

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Many years ago I worked in a restaurant in New York with a group of other cooks, who were mostly women and we were all friends. We’d gather in the cold morning kitchen, working around a communal wooden counter near the warm stove armed with cups of strong coffee as we set about our various tasks while engaging in conversations while doing all the repetitive…

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Almond Cake

Seeing as I don’t get out as much as I’d like to, I’ve never really thought about what would be my “desert island” cake. Or should I say “dessert island” cake? As in, what is the one cake that I would want with me if I couldn’t have any other kind. Chocolate figures largely into the equation, but as much as I love Chocolate Orbit…

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Stollen

I rarely make bread for reasons that should be obvious: it’s hard to justify spending the day at home mixing, kneading, and baking bread when you live in a city where there’s likely at least four very good bakeries within a two block radius. Unless, of course, it’s the middle of winter and the idea of braving 0º temperatures is less-than-appealing. Before the deep-chill set…

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Living in Paris, it isn’t always very interesting watching television, which I sometimes like to do during dinner. Sure there’s some great French channels, but I’m kinda lazy when I’m eating and prefer the English-language ones, which usually means CNN International. So I often find myself flipping through cookbooks while I dine, glazing over the text and scanning the glossy photos. But when I came…

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Last week, when I had to go into my local France Telecom office, instead of the usual dread, a thought flashed through my mind: “Well, at least this might make a good story for the blog.” But I want to spare you all that stuff so you can concentrate on the glories of Paris rather than the indignities that we citizens of the state must…

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While Paris is always beautiful, winter comes, and the city gets cold, gray, and touch dreary. In fact, it’s so cold that I refuse to go outside until spring. Believe me, all those romantic photos of Paris you see are taken during the spring and fall are very deceptive. And although it’s very pretty, it would take a mighty big levier (crowbar) to get me…

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There’s nothing I like better than a big batch of mole, the famed Mexican sauce, spiked with chiles, spices, and a hint of dark, bitter chocolate. Mole is excellent spooned over baked or poached chicken, and I’m especially fond of slathering it over a pot of crispy-cooked carnitas, too. Mole Recipe Recipes adapted from The Sweet Life in Paris (Broadway Books) by David Lebovitz Makes…

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