Results tagged fleur de sel from David Lebovitz

I’m not going to say it’s the top reason I live here, but one of the main reasons that I live in France is because of the cheese. It’s not just that I like cheese – which I do very dearly – but it also represents something that France has held on to, and still defies modernization. You just can’t make Comté or Bleu de…

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A favorite chocolatier of mine has finally made it to Paris, Henri Le Roux – although he’s best known for his C.B.S. caramels, which are made in Brittany, a region known for its copious use of salted butter. Whenever I’ve traveled to that part of France, I’m always delighted at their lack of restraint, and they use salty butter in everything from buckwheat galettes, to…

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When I worked in the restaurant business, if you happened to walk in during staff meal, you could always tell who were the pastry people: we were the ones dousing our food with vinegar and salt. That is, when we had time to sit down and eat. I like sweets, but I like them tempered with something not-necessarily sweet, which is why sometimes you’ll see…

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I had a wee bit of a dilemma recently. In my refrigerator was a half-jar of crème fraîche, that I had to use up before I left for a recent vacation on the beach. I’d been thinking about making caramels with it, but I also knew that I would be slipping on a swimsuit within a few weeks. And being alone in my apartment with…

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I gave this recipe out a year or so ago on the site. But because it’s so easy to put together, I made it yet again last night, to have as a little nibble with some white wine before dinner. And we couldn’t eat it fast enough. (And almost didn’t have room for dinner.) It’s adapted from The Sweet Life in Paris. So for those…

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A while back, I was invited to do a hands-on candy-making class in Salt Lake City. As usual, I arrived way-too-early, because I’m like that (to make sure I’m ready), and when the doors opened, in walked in all the participants. Shortly after I demonstrated a few things we were going to make, everyone got to work and I started mingling with the participants. I…

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There’s a lively debate about Molecular Gastronomy in the culinary community. For the most part, from what I’ve heard, it’s all rather derisive. Just like Matisse was widely-panned for painting a woman’s face with a green stripe down the middle, I think we’re going to have to let time tell us if this is just a passing fancy or if it’s something that’s here to…

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I promised a bunch of holiday-friendly recipes this month, and this one is a doozy! Peanut butter cookies, filled with salted peanut caramel—do those sound as good to you as they do to me? The recipe is from The Art and Soul of Baking by Cindy Mushet, who is one of America’s best bakers. Her name might not be on the edge of your tongue,…

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Last week, I was making my weekly ice cream deliveries to the vendors at my local market, which was especially necessary since my freezer was super jam-packed and begging for relief. (Which you may have seen when I inadvertently bared-all in my kitchen slide show.) When I stopped by to drop off a pint to my pal Régis, who sells salt at the market, I…

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