Results tagged chickpea from David Lebovitz

I decided to play hookey last week, which coincided with an invitation to the Jardin de la Reine at Versailles for a spring picnic. The weather has been on-and-off in Paris, as it usually is, and no matter what the skies were planning on doing, I figured it’d be nice to escape the city for a few hours. And who could pass up a picnic in the gardens…

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Pantelleria

Well, what can I say? After everyone telling me so much about Pantelleria. I didn’t quite get it when I arrived. But when it was time to leave, it was hard to go. On the day after I landed, by the time afternoon rolled around, I had curled myself up on a cushioned chair with a book I’d been looking forward to delving into. Then…

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Lebanese Meze

The Lebanese are real “snackers”, a point brought home by Mazen Hajjar, the owner of 961, Lebanon’s first (and only) craft brewery that told me if I went into someone’s home in Lebanon and they offered a drink – but no bowl of nuts or seeds, “You should go…just get up and leave immediately.” Fortunately I never had to, because true to his word, each…

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Almost all of the people I spoke with said they rarely make their own hummus, simply because the store-bought stuff was as good – if not better – than what they could make at home. (I guess it helps to think of it like peanut butter, where the homemade is very good, but store-bought will suffice.) People have very strong opinions about hummus, like they…

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Socca Recipe

When people come to Paris, they often ask me where they can find good bouillabaisse. And when I tell them, “You can’t”, they’re always very surprised. “Well, isn’t it French?” they’ll reply. Yes, it is. But to get many of the regional specialties in France, you need to go to the region. Hence my frequent visits to Nice, to get socca at the fiery source….

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Hummus Recipe

I began my cooking career at a vegetarian restaurant in Ithaca, New York. Although you’ve probably heard of the other vegetarian restaurant in town, I worked up the hill at the Cabbagetown Café. While we weren’t as famous, the food was quite good. (I say we were better, but I’m somewhat biased). I guess the public agreed since by the time we opened the door…

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