Results tagged chicken stock from David Lebovitz

The French are big on braising. It’s a technique used to soften tough cuts of meat, which are often the most flavorful ones (and least-expensive), and traditionally, the ones French people liked to eat. But also during tough times, cooks would bring pots of food to their local bakers, who keep their ovens going while they were baking bread, and for a few coins they’d have…

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A few months ago, I was gifted a very large bag of farro, over five pounds of it. I never thought I could have enough farro, and sure enough, I’m almost at the end of it. Farro is popular in Italy, and nowadays, it’s available in the United States and elsewhere. It’s a particular strain of wheat, similar to wheat berries, or épautre, in France, known elsewhere as…

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When I moved to France, Romain dubbed me “chicken man,” because I was always ordering, or buying, chicken. It’s not that the French don’t eat or like chicken, it’s just that it’s considering rather common fare, and not really something that is given a lot of attention. Americans love chicken, not just in our beloved fried chicken, but in lots of other preparations. I’m not…

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