Results tagged Craft from David Lebovitz

You’re probably thinking that I’m a little crazy saying that a meal that’s going to set you back a hundred bucks is a bon marché. I don’t know about you, but that’s not pocket change, even for a bon vivant like me.

The first time I went to a three-star restaurant in Paris was about six years ago. After my female friend and I got our menus (women don’t get menus with prices; high-end French restaurants are not always equal opportunity operations), she grabbed the menu out of my hand, allowing us equal opportunity to both almost pass out at the prices.

Continue Reading Great Dining Deals in Paris…

Every year I get a slew of requests from people looking for a recipe for Pumpkin Ice Cream. While in The Perfect Scoop I have a recipe for Sweet Potato Ice Cream studded with maple-glazed pecans, there’s something about the fall that makes people think of all-things pumpkin. I’m a big fan of sweet potatoes, personally, but old traditions die hard I suppose. And Pumpkin Ice Cream got put on my to-churn list.

As luck would have it, I was leafing through a copy of The Craft of Baking by Karen DeMasco, former pastry chef at Craft in New York City, and landed on a picture of Pumpkin Ice Cream. Quelle chance! So I thought I’d give her recipe a spin in my ice cream machine.

Karen uses canned pumpkin, which a lot of people like to use because it’s easy and consistent. But it’s not so easy to find in Paris. And even though I’m an outcast for using sweet potatoes, I’m still a bit old-fashioned and like to make my own puree. So there.

Continue Reading Pumpkin Ice Cream Recipe…