Results tagged chocolate chips from David Lebovitz

The French do a lot of baked goods very well. if you’ve been to Paris, you don’t need me to tell you that with over 1300 bakeries in Paris, it’s not hard to find a pastry or baked good on every block that will be more satisfying than you can imagine. One of the rare baked goods that the French haven’t quite mastered are les…

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Let’s stop kidding ourselves. Just like “muffin” is basically another word for cake, granola doesn’t have to be strictly “health food.” In fact, some granolas are so sweet they could easily qualify as candy. But since I tend to spend the better part of the day roaming around my apartment, sticking my hand in various boxes and jars of stuff to eat (some that qualify…

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Even though globalization has made things pretty available everywhere, and things like Speculoos spread and Fleur de sel can now be found in America, it hasn’t always worked quite the same the other way around. Some American things haven’t made it across the Atlantic and people often think that Americans subsist on junk food because at the stores that cater to expats, and in the…

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I think the highlight of my Christmas dinner this year was when I entered the family kitchen, where I arrive bearing the dessert, and promptly dropped the the whole thing on the floor, where it shattered into a million pieces. I sighed, and guessed it was a fitting end to a fragmented year. Having seen more than my share of kitchen catastrophes in my time…

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Because the question comes up from time to time, I thought I’d answer some questions about making substitutions in my recipes, and swapping out or deleting ingredients. The short answer is: Ingredients are added to recipes for a specific purpose and there is a reason that they are there. When you substitute or swap out ingredients, results will vary and won’t be the same as…

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I’m happy to be taking care of two things with this recipe. One is that about a week ago, I was late to the market, arriving near the end, when everyone was packing up to leave. Scanning quickly to see what I could procure in a short amount of time, I passed by a stand where one fellow lorded over an enormous pile of organic…

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When I was speaking at the Blogher Food Conference last year, one of the organizers was telling us that on the last day of each month, she carries out what she calls E-mail Amnesty Day. On that day, she deletes all her e-mail in her Inbox, then issues an all-points-bulletin to everyone she knows that if there was anything important in there, to e-mail her…

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My chocolate has gray streaks. It is okay to use? That’s called bloom and it happens when the chocolate melts or gets warm, and then cools again without being tempered. When you buy chocolate, it is already tempered. However if it’s exposed to heat or melted, it can fall out of temper and lose its emulsification. (You can read my instructions for how to temper…

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Dinner in Paris generally starts at 8 pm, especially in restaurants. And most places don’t even open to take reservations until 7 o’clock. I once was talking to a visitor who was really upset as he recounted arriving 15 minutes early at a place that he had reservations for dinner. The staff was sitting down having dinner (how civilized!) and asked him to come back…

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