Results tagged butter from David Lebovitz

We sure do have some goofy-named foods in America. Britain has their “fools” and “messes,” and France has “bêtises,” which translates to “stupidities” – as well as pêts de nonne, which, because I’m polite, will only say that refers to the wind that comes out of the backside of nuns – and leave it at that. Stateside, we have our grunts, buckles, and pandowdies, as well as burgoo. And…

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Being stateside in preparation for les vacances (vacation), I thought I’d corral Elizabeth Karmel, who I’d had dinner with last spring when we did a special cooking event together, into grilling dinner for me. I know, it was a little forward, but Elizabeth was the chef/consultation to Hill Country Barbecue in Manhattan, which has the distinct honor of pleasing even true, hard-core bbq aficianados. She’s also…

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People often think of Paris as a museum stuck in the past. Sure, one of the things we all love about Paris is the old charm that persists in the architecture, the culture, the cuisine, and in some cases, the way of thinking. (The recent taxi versus Uber battle irked a few French tech entrepreneurs as they felt it presented an image of France as a place…

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I have to eat fruit every day. If I don’t, I wither away psychologically. When I was in New York for a while this winter, it was tough because there weren’t a lot of fruits available. I like apples and pears very much, but local pears had finished and while an apple a day may keep the doctor away, I needed something a little more exciting to…

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How excited was I to get an invitation to be a speaker at the Kerrygold Ballymaloe Litfest festival at the Ballymaloe Cookery School? It popped into my mailbox a few months ago and although I had been to Ballymaloe a few years back, I remembered the exceptional food of Cork, Ireland, and the lovely people – which meant there was no way in heck I was going…

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Coffee Cake

A few years back, all of us elderly ladies and gents who were blogging for a while were suddenly surprised (and delighted) at a group of young ‘uns, in their teenage years, who up and started food blogs. And let me tell you, it’s really nice to see young people doing something worthwhile with their time — like cooking and baking, for example. My introduction…

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If you’re not from a place, you don’t have the same nostalgic pangs for the foods, even if some of us invoke Proust when we bite into a madeleine, or get all bent out of shape when someone messes with a certain food from a particular country or region – even if we’ve never been there. I’m not a big fan of creamy soups, but…

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It’s always nice to meet your heroes and many years ago, I was fortunate to meet one of mine. But I can’t claim Nick Malgieri as “mine,” as he’s been a guiding influence for bakers everywhere, publishing books with recipes and technique for making everything from traditional Italian pastries to Viennese tortes and even Middle East and Greek sweets, to the delight of bakers near…

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Someone recently asked me why cookbooks go out of print. I was thinking about it and when trying to find out how many cookbooks are introduced each year, I couldn’t find any accurate statistics except for “hundreds.” In publishing, cookbooks also have two seasons; fall and spring. Depending on the subject, the publisher will decide when is best to release it. And for a variety…

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