Results tagged black pepper from David Lebovitz

Fried Halloumi Cheese

Halloumi cheese recipe

When I was in Beirut, I stayed at a hotel with amazing breakfasts. Although I’m not one that likes to inflict myself on the public in the early hours of the day (when I’m not exactly at my best), the breakfasts with their freshly baked Arabic bread and za’atar-filled croissants helped me make the transition from my blissful slumber, and through that difficult period where I’m going to have to realize that at some point I’m going to have to start interacting with others.

Halloumi cheese recipe

Yet just as fast as I got accustomed to those lovely morning treats, I moved to another hotel where those lovely breakfasts were pulled out from under me. The place was fine, but let’s just say the breakfast offerings weren’t quite as enticing. (As much as I’d love to tote around a coffee machine or other apparatus when I travel, my dream is to show up at a hotel and find an in-room espresso machine ready and waiting.)

Halloumi cheese recipe

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Panforte

panforte

I’ve been going through my kitchen cabinets, and refrigerator…and freezer…and desk drawers, which has meant unearthing all sorts of odds and ends. Some were long-forgotten for a reason, and others brought back fond memories. Like the Pyrex glass container in my refrigerator encasing some remarkably well-preserved slices of candied citron. When I pulled the sticky citrus sections out, I realized that they don’t look quite as pretty as they did last year – which is okay, because neither do I – but they still tasted great. And the flavor of candied citron prompted me to make something I love: panforte.

honey, chile, cocoa powder

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Milk Chocolate and Black Pepper Ice Cream Recipe

milk chocolate-black pepper ice cream

Because I have nothing else to do with my days, I decided it was time to upgrade the pepper in my peppermills. I think I’m coming late to that game, since I’ve read so many things urging…begging me…to use fancy, expensive pepper. But I tend to buy a bag of black pepper from a local Arab spice shop, which seemed good enough.

Or so I thought.

A few weeks ago, I found myself back in Goumanyat, and they had at least a dozen black and colored peppers to sniff.

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