Results tagged dumplings from David Lebovitz

Les restes

The French don’t really have the same reverence for leftovers that Americans do, which may be a throwback to the time before people had reliable refrigeration – which still doesn’t explain why nowadays, when they do, some people still keep leftovers like beef stew and roast chicken in the cupboard overnight rather than in the refrigerator. But is mostly because when you dine in France,…

Continue reading...

One of the things about discovering new places to eat in an unknown city is that you spend a lot of time getting around, figuring out how to get from Point A to Point B, then to Point C, and so forth. Sometimes people are kind enough to suggest places that sound good. But when you look at the map, they’re an hour or more…

Continue reading...

Shang Palace

Quite a while back, I worked at an Asian restaurant in San Francisco. The food was amazing. Fresh shrimp were cooked up, chopped, then smeared on bread, then deep-fried for shrimp toast. All the dumplings had freshly cooked ingredients in them – no canned peas or frozen shrimp. And each one was hand-rolled. All the meats were well-sourced and cooked daily, then shredded for fillings…

Continue reading...

Sometimes I find food shopping in Paris like trying to catch a feather: the harder and more urgent you reach for something, the harder it seems to grasp. And with the recent tanker spill of 800,000 pounds of cocoa beans, it seems like chocolate’s going to be in short supply, so I’d better find another medium to work with. So how about pork? So off…

Continue reading...