Results tagged dough from David Lebovitz

When I moved to Paris, almost immediately I went looking for a tarte Tatin mold. The one I’d bought years ago in Paris, I’d left back in San Francisco. I suppose could’ve packed it with me, for its third overseas journey but that would be one heck of a carbon footprint for a simple little pan, wouldn’t it? So I went to my least-favorite kitchenware…

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Easy Jam Tart

I’ve had a lone jar of quince marmalade sitting in the back of my refrigerator for about a year now, and thought it was about time I humanely dealt with it. Personally, I love quince. I like them poached, stewed, roasted and make into jam. But judging from the still-to-the-brim jar that’s been relegated to the back corner of my fridge, it’s not as popular…

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Last week, when I had to go into my local France Telecom office, instead of the usual dread, a thought flashed through my mind: “Well, at least this might make a good story for the blog.” But I want to spare you all that stuff so you can concentrate on the glories of Paris rather than the indignities that we citizens of the state must…

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During a recent interview, the subject turned to chocolate, specifically this cocoa nib sausage, which I use to top the pizza dough recipe from The Great Book of Chocolate, which has a bit of chocolate added to it. There are many cultures that use chocolate in savory dishes, whose origins go back hundreds and in some cases, thousands of years, including Mole. In France, it’s not uncommon…

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