Results tagged chili from David Lebovitz

Yes, I know I’ve been presenting a lot of chile pepper recipes lately. But, well, ’tis the season. And when nature speaks, ya gotta listen. So I promise a chocolate recipe up shortly — fortunately, chocolate is an all-year round kind of thing — but I wanted to preserve a nice bag of jalapeños that happily made their way into my Paris kitchen. And since…

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One of the things I don’t like are bell peppers. They’re one of those things that people are, for some reason, always trying to convince me to like. (What’s up with that?) And they always seem to put them on airline food as well, presumably due to their forceful, overpowering flavor, which helps the food make more of an impression on our dulled palates at…

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Chermoula

The editor for My Paris Kitchen came to Paris last week. Since we’d spent two years working together on a book about my kitchen, I figured – at long last – we’d be able to dine tête-a-tête, in my actual Paris kitchen. So I invited her for dinner. We were in touch nearly every day for the last few months as I raced toward the…

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It always curious to me, when I see “French breakfast radishes” in the states. I know that’s the name for them, according to seed packets and so forth. Or perhaps it’s just in my particular circles. But I’ve never seen anyone offer – or even eat – French ‘breakfast’ radishes for breakfast in France. Still, the French do eat a lot of radishes. (In fact,…

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I used to wait tables in a vegetarian restaurant many, many years ago, and one of the items on the menu was Cashew Chili. I would say about one-third of the customers would look at the menu, then look up at me, and ask – “Are there really cashews in the Cashew Chili?” It was hard to respond to that. Although the answer “Yes” seemed…

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Contrary to popular belief, people who work in restaurants preparing food rarely have time to eat. And even though the line cooks could sit down after they were done feeding everyone their first and main courses, that was the the most hectic time for us pastry folks since all the dessert orders would come tumbling in. Bakers are known for eating things like butter sandwiches…

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I’d say a good 20 to 30 percent of my refrigerator space is given over to pickles. I love anything pickled—onions, cabbage, cauliflower, zucchini, and chile peppers. If it’s pickle-able, you’re likely to find a jar of it buried away in my far, deep recesses of my refrigerator. In fact, all of the above (and more) are in there right now, marinating as we speak….

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Earlier this year I was sent some of the new chocolates from Valrhona to play around with. While I made quick work of the rest of them, one stood out in particular: Xocopili, smooth balls of chocolate flavored with a myriad of spices, including a heavy dose of cumin. Frédéric Bau, a professor and head chocolatier at the fantastic Ecole de Grand Chocolat Valrhona, developed…

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Kimchi Recipe

If it seems to you like I’ve been dividing my time between chocolate shops of Paris and visiting Korean épiceries, stocking up on gochujang, cochutgaru, and gokchu garu, you’re right. The odd thing is that the Koreans understand me better than the French. They’re always surprised when I speak a few words of Korean and last week, I met some wonderful Korean gals that were…

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