Results tagged corn on the cob from David Lebovitz

New York City and Brooklyn Dining

blueberries yogurt and granola

Just got back from a covert trip to New York. It was so top-secret that even I didn’t know about it. The trip happened in a flash and I barely got to see anyone. It was work, work, work. But a guy has to eat, right? And I think it says somewhere in the constitution of the United States that we all have the right to have abundant access to corn on the cob in the summer. And I dove into as many ears of it as I could, as well as heirloom tomatoes, that I picked up at the resplendent New York City greenmarkets.

sweet corn

After my memory card failure from my last trip, I decided to go camera-less, and go light – and safe(r) – and only brought along my trusty iPhone. I indulged in blueberries by the handful, sweet corn on the cob slathered with butter and salt, cheddar cheese, Korean food, and Concord grapes.

Niabell grapes

Sharp-eyed botanists, or would-be botanists, will see they weren’t quite Concord grapes, but Niabells. I used to work with a French chef in California, and when he saw me making something with Concord grapes, he looked at the bunches in the crate, and said, “I do not like those.”

Continue Reading New York City and Brooklyn Dining…

Fresh Corn Soup

corn soup recipe

When I was on book tour last spring, a charming woman brought me a personally signed cookbook that she thought might have once been mine. As some might know, I am still waiting for the two cases of cookbooks that were signed to me, that I sent from the states to Paris when I moved over a decade ago. Yes, I’ve been patient. Every time there’s a knock on my door, I think that – yes – this is finally the moment when me and my precious, irreplaceable cookbooks, will be reunited.

corn soup recipe

Yet I have to tell you, I was starting to lose faith. I know, I know. I should keep my optimism aloft. But that woman brought a glimmer of hope (thanks!) by handing me this worn, paperback volume of The Taste of Country Cooking by Edna Lewis.

Edna Lewis Cookbook

However two pages after the dedication to “David,” in June of 1987 (which would be about the right timeline), there’s another dedication to someone whose name begins with “S”, who had it signed by Miss Lewis in March. So there’s a mystery there, as somehow it got re-signed just three months later. Hmmmm…another mystery begins?

eggs and vintage gratin dishes

I had the pleasure of meeting Miss Lewis, as she was called, who had a lovely, quiet dignity about her. She was probably the most soft-spoken person I’d ever met, and you had to lean in very, very closely when she spoke. She was also beautiful, with a lean face, a prominent nose, and exquisite long grey hair pulled tightly back into a bun or ponytail, as if she was already ready to cook something. Famed cookbook editor Judith Jones took her on as an author, perhaps seeing the same appeal of her honest Southern cooking, that she did in Julia Child’s book – and take – on classic French food as well.

Continue Reading Fresh Corn Soup…

Bubba’s Fried Chicken

fried chicken

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 people tell me I should eat.

corn and corn bread

It’s exquisite torture to be in a town famous for, say, barbecued ribs or fried oysters po’ boys and not be able to get me some.

Continue Reading Bubba’s Fried Chicken…