Results tagged cookie from David Lebovitz

From day 1, I was instantly smitten with the almond cookies I had in Sicily. Most cafes I went to in Sicily served a variety of sweets to choose from, to go along with coffee – and it’s probably a good thing that cafés in France don’t, because otherwise they’d have to force me out of there with a crowbar.

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The other day I was looking for a cookie to make to pair alongside a compote of summer fruits and a batch of white nectarine sorbet I was churning up for dinner. The requirements for the cookie were it had be simple to put together (because I was super-busy that day), I had to have the ingredients on hand (because I was super-busy that day,…

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It was a treat to spend a tasty afternoon in Tel Aviv with Natalie Levin, of the blog Oogio.net, who is a passionate baker. Upon meeting, one of the first things Natalie did was hand over a bag of homemade treats, which included a sack of these Tahini and Almond Cookies. Although I didn’t dive in right away (to be polite), after we visited the…

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If I had to name one food that I couldn’t live without, chocolate would be right up there. Salted butter is on that short list, too. Seeded bagels, California dried apricots, black and white cookies, osetra caviar (if money, and sustainability, were no object), lobster rolls, French fries, and really good fried chicken would also be on that list. Not as fancy as some of…

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For some reason, the world went a little nuts for Parisian macarons in the past year and everyone, from New York to New Delhi, seemed to be fascinated by these little sandwich cookies. Notice that I said “Parisian” macarons, since you won’t find these too far outside of Paris. Folks in the rest of France make more traditional macarons, made from a simple meringue with…

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(Because of the terrific feedback many of you had from her pain d’épices recipe, I invited Flo Braker to do a guest post, and she graciously accepted, presenting my all-time favorite cookie of hers…) This traditional Belgian cookie, known as almond bread (pain d’amande), is a favorite from my catering baking business in the early 1970s. The raw sugar’s light golden color and distinctly old-fashioned…

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When you make desserts in a restaurant, the most important thing you can do is to smell anything made of plastic before you put anything in it. I remember someone made a big batch of crème anglaise one morning…and that evening, when I went to serve it, I opened the lid and the overpowering smell of garlic blasted forth, rendering the whole batch useless. A…

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The pastry department is always the most popular part of the kitchen amongst the rest of the staff. (Unless I’m in it, though. Then that’s debatable.) For one thing, anytime there’s a staff birthday, you’re called into service to make the cake. And since everyone has a birthday, folks are usually nice to you the other 364 days of the year. Another thing is that…

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Living in Paris, it isn’t always very interesting watching television, which I sometimes like to do during dinner. Sure there’s some great French channels, but I’m kinda lazy when I’m eating and prefer the English-language ones, which usually means CNN International. So I often find myself flipping through cookbooks while I dine, glazing over the text and scanning the glossy photos. But when I came…

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