Results tagged fromage from David Lebovitz

Neufchâtel got a makeover when it crossed the Atlantic, to the states, where it’s used to refer to low-fat cream cheese, which bears no resemblance to true Neufchâtel, a cheese that certainly doesn’t fall anywhere near that category. The cheese is from Normandy, a region that few would argue produces the best cheeses in the world. Camembert, Livarot, and the especially creamy Brillat-Savarin are some…

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On my vacation, I loved posting updates about what I was doing, but I’m sure you can understand that I wasn’t all that keen on sitting in my room slouched over my laptop. Yes, I love and missed you all. However every relationship has its limits. And there was something more important standing between you and I: But on the 9+ hour plane ride home,…

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When I was a newbie, someone in the cookbook biz once told me that if a cookbook has one great recipe in it, it’s totally worth it. And I agree with that. I have a mountain of cookbooks, and most have plenty of tempting recipes but I’ve only made one thing from many of them. But those that do make the cut become standards—or what…

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Caillé

The yogurt aisle in any French supermarket is the largest, longest, most well-stocked aisle in the store. (Wine, I think, runs a close second.) While there’s a disconcerting number of dubious treats there (coconut macaron or lemon madeleine-flavored yogurt anyone?) the simplest varieties are wonderful. I’m hopelessly boring, but I like whole milk plain yogurt, which is my afternoon snack. I eat it with dried…

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I thought I’d better get this one out of the way right off the bat, at the start of the year. This recipe was languishing on my kitchen counter, resisting publication until I could resist no more. (And if you saw my kitchen counter, you’d know a piece of paper takes up about 25% of it, so I’m especially eager to get it out of…

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One thing I learned during the last few days of the past year could be summed up in four words: Don’t ever turn fifty. Do whatever you can do to avoid it. I’m still reeling from the trifecta, the one-two-three punch of Christmas, my Birthday, then New Year’s Eve, the last of which put me way over the top. And now that I’m in my…

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Noël

I couldn’t let the year end without a little reportage about Christmas this year. You heard about my last-minute scramble to find the World’s Most Expensive Pastry Bag, which is now safely stored away in my Safe Deposit Box for next year. There’s a joke that the only bad thing about Paris is that it’s full of Parisians. I’m not going to comment on that,…

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When I moved to Paris, I moved a whole ton of stuff with me. Plus one yellowed scrap of paper. It was a recipe that I tore out of some newspaper eons ago, for Goat Cheese Custard. I had high hopes for the recipe, enough to schlep it with me across the Atlantic and look at it wistfully every once in a while, guarding it…

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When I was in Méribel avoiding the steep slopes waiting in line at the cheese coopérative, I wasn’t alone: the joint was seeing more action than all those gasp-inducing ski runs. And just about every person ordered a nice hunk of Beaufort. And since they were in front of me in line, being France, of course each person had to have a 5 minute conference…

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