Results tagged bread from David Lebovitz

One of the high points of going to Ireland is the Irish breakfast. In France, breakfast is usually some toast and coffee, and I’m fine with that – although a few hours later, I usually have a plain yogurt with some dark honey or a bowl of fresh fruit, to tide me over until lunch. The Irish breakfast, on the other hand, is a major…

Continue reading...

One of the things that I see when dining with visitors to France is that right after they pluck a piece of bread out of the bread basket that is invariably set on the table in cafés and restaurants, they start looking around – a little nervously – where to put their bread down. While the conversation is going, I sense a bit of multitasking…

Continue reading...

I had a phone interview the other day, and the journalist was so nice and interesting that we ended up talking about a whole bunch of other subjects that we didn’t intend to talk about. Like a good interviewer, she didn’t start off by asking the usual questions, but came up with some original ones, which was a lot more interesting than being asked for…

Continue reading...

I’m not gluten-free, but I am a bread-lover. (fyi: I also like boulangeries, too.) And am happy to come across any kind of bread packed with grains. But I don’t think all bread needs to have wheat in it. Other grains and starches – from buckwheat and rye, to cornmeal and rice flour – all make excellent breads, in the right hands. In addition to…

Continue reading...

It gives me a little frowny face when people tell me that they can’t find good bread in America. But I’m turnin’ that frown upside down because the more I travel, the more good bread I see. And I love passing on the word because, really, everyone should have access to good bread – no matter where they are. The San Francisco Bay Area has…

Continue reading...

The Mill

Toast? That’s what a friend told me they served at The Mill. I’ve been passing by The Mill daily on the #24 line bus, and from the façade, it’s hard to tell what’s going on in there. So I wasn’t sure it was worth the bother to hop off the bus to see. Then, yesterday morning, I got an SMS from a friend who was…

Continue reading...

Spain isn’t quite known for its breads. It’s probably because bread is more used as a vehicle for eating other foods – like pan con tomate (toasted bread with olive oil, then rubbed with fresh tomato and a bit of salt) or as a resting place for marinated sardines, or another tapas, rather than enjoyed on its own. To make a little confession; when I…

Continue reading...

One thing you learn quickly if you travel to, or somehow explore otherwise, the various cuisines of the Middle East, is that every country, and seemingly…every single person, has their own idea of what za’atar is. And they’re very (very) attached to it. So much so that a chef in a restaurant in Jerusalem rolled up his sleeve to show me a tattoo of what…

Continue reading...

A while back, someone posed the question on Twitter, asking it was okay to bring your own knives if you’re a houseguest for the weekend. It’s a question I didn’t think was all that odd, since I do it all the time. Then a friend of mine also noted recently that, like me, he brings red pepper powder with him, when he’s cooking in an…

Continue reading...