Results tagged chicken from David Lebovitz

Every year, beginning in mid-February, thousands of farmers, wine makers, cheese makers, sausage makers, and an arks’-worth of animals, makes it way to Paris for the annual Salon de l’Agriculture. The salon began in 1870 in a country that was, and still is, justly fond of its agriculture, which is celebrated on tables, in steaming cauldrons, on picnic blankets, in restaurants, and ready-to-slice on cutting…

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When I went to get the chicken to make my bisteeya, I wanted to follow the recipe to a T. So I went to the butcher to get a precise amount of chicken in grams. Since I wasn’t sure what one chicken thigh weighed, I took a guess that I might need 3 or 4 thighs. Judging from the reactions I get when ordering things…

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I always feel like a tourist when I got to a Japanese restaurant because if bento boxes are on the menu, I’ll scan the other choices, but will invariably choose the teriyaki chicken. I know, I know. It’s the “safe” choice – but I can’t help it. I love anything grilled, especially with a salty-sweet marinade punched up with fresh ginger, then charred over a…

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Spice ID?

Before I went to Israel, I was introduced by my friend Paule to some wonderful spices and seasoning mixtures, which a friend of hers who lives in Tel Aviv brought to her. When I popped the lid off the first one, I wasn’t prepared for the overwhelming aromas, some familiar – dill and garlic, and others with unidentifiable seeds and spices. She shared some of…

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Tzatziki

A week or so ago, my French other half was under the weather. And it wasn’t until that point that I learned that not everyone understands the healing power of chicken soup. So I made a Poule au pot (chicken cooked in the pot) with carrots and little bits of pastina (pearl-shaped pasta) floating around in the broth, and stopped at the market to pick…

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I crave Asian flavors, which became apparent on a couple of occasions this month. For one thing, it seems that I want to add chiles and fresh ginger to everything. Here is Sydney, Australia, where so much of the food feels Asian-influenced – clean flavors, fresh ingredients often cooked quickly over high heat (cooks using fiery woks always seem to be “attacking” the food, simultaneously…

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The hardest part about traveling and teaching classes, which I’m doing this week in Texas, is that I’m not on vacation and hence there’s almost no time to do all the things in the various cities where I am that people tell me I should do. Or I should rephrase that and say that I don’t have the time to eat all the things that…

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It’s a standard request. Whenever people ask for a restaurant suggestion in Paris, even before they open their mouth I know exactly what’s coming—they want a suggestion for a restaurant that: 1) Serves traditional French food, 2) Is budget friendly, and 3) Has no tourists. There are plenty of budget-friendly places to eat in Paris, like Chartier and L’As du Fallafel, but ones where you’ll…

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Rungis

During the 1960s, when Paris going through a fit of modernization, it was decided that Les Halles, the grand market that had been in the center of Paris for over a thousand years (in various guises), was going to be finally torn down and the merchants would be moved to a place well outside of the perimeter of Paris. Reasons given were that the old…

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