Results tagged butter from David Lebovitz

When I worked at Chez Panisse, we had a customer who would come for dinner several nights a week and eat downstairs in the kitchen. Jean lived by herself in San Francisco and took a cab across the bridge to Berkeley for dinner once or twice a week. When the waiters knew she was coming, they’d set up a small table next to the pastry…

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I was in the middle of a lovely spring lunch at Chez Prune up by the Canal St. Martin the other day with Paule Caillat, a woman who teaches cooking classes here in Paris. We talked about many things, but of course, the conversation quickly turned to the most important subject of them all: baking. And soon she began to tell me about this tart…

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The most commonly-asked question for a certain cookbook author, aside from “Can I replace the corn syrup?” by a longshot, is: “Can that be frozen?” So the fellow in question wrote an ice cream book, knowing that I—I mean, he would get a break from being asked that question.

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Turn on the television any night in France and chances are excellent that you’ll land on a program, held in a brightly-lit studio, where celebrities, authors, and other French luminaries mingle, chat, and talk about issues—or whatever they feel like. For some reason, though, they don’t run a banner at the bottom while the person is talking, like they do incessantly on American television. And…

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I thought I’d better get this one out of the way right off the bat, at the start of the year. This recipe was languishing on my kitchen counter, resisting publication until I could resist no more. (And if you saw my kitchen counter, you’d know a piece of paper takes up about 25% of it, so I’m especially eager to get it out of…

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I promised a bunch of holiday-friendly recipes this month, and this one is a doozy! Peanut butter cookies, filled with salted peanut caramel—do those sound as good to you as they do to me? The recipe is from The Art and Soul of Baking by Cindy Mushet, who is one of America’s best bakers. Her name might not be on the edge of your tongue,…

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I finally got a chance to track down that butter I found worthy of rapture from Le Jules Verne. Oddly, when I searched the name, I found out that I actually commented on way back in 2006. How I forgot about it, I’ll never, ever know. It’s from Pascal Beillevaire, a chain of cheese shops in France. While their cheeses are very good, I have…

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My search for the perfect, most luscious and intense chocolate mousse brought me right back from France, to America, to Julia Child’s recipe. Although I have a few other chocolate mousse recipes in my repertoire, her recipe is a classic and has that perfect slightly sticky texture, that sticks to your tastebuds, then hits you with a wallop of pure dark chocolate flavor. This recipe requires a bit of whipping….

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  Le Brunch is indeed available at some places in Paris, but I’m not necessarily at my best being around people first thing in the morning—and I’m not so fond of Le Brunch either. So I compromised on the more civilized hour of 1pm for dining on the weekends. Not much is open in Paris on Sunday, so I had suggested Breizh Café, a tidy corner spot…

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