Results tagged ginger from David Lebovitz

While people have been tripping over each other lately, letting everyone know how authentic they can be, outraged over a recipe or poem they saw online, one only needs to look to Korean food to see how it’s done. Koreans don’t seem to have the same strictness to guidelines that are bestowed upon other cuisines, which is great because you can cook, add things that you like,…

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This year seems to be a banner year for cookbooks and there are so many that I’ve leafed through and bookmarked, that even though it’s early in the cookbook season, I feel like I already have the next twelve month’s worth of great recipes to try on my docket. Lately I’ve been impressed by books that make cuisines that people might feel daunted about tackling, accessible. And even…

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Ice & Vice

One of the best parts of summer in the U.S. is heading out for ice cream on a warm evening. Even if you’re someone like me, that always has a freezerful of ice cream, it’s fun to head out somewhere and join others who are cooling down, lapping up cones on the streets and on benches. The most famous ice cream shop in Paris, Berthillon closes at 8pm (and…

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Whenever I visit a foreign country, I go to the supermarket. I’ve found myself pushing carts through supermarkets in countries, from Mexico and Lebanon, to Italy and Portugal. Not only does it help with my vocabulary, and provide a little glimpse of how the locals actually eat, but I invariably find a number of things to stash in my suitcase which are better souvenirs than…

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It’s cranberry season! Well, it was back around the holidays a month or so ago. And now that it’s over, as much as I love cranberries, it’s hard to get people enthusiastic all over again. And that’s made even harder when you live in a place where cranberries don’t hold the same sway over Parisians, as they do with Americans. People often express dismay that…

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Someday, someone is going set up a camera in my place. At least I hope so. Because over the last three years, I can safely say that the craziest things have happened to me. I’ve often toyed with writing a book about it, but no one would believe me, and it would quickly get tossed into the fiction bin, dismissed as folly. Oddly, I’ve been…

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Many moons ago, I worked with Bruce Cost at the now-shuttered Monsoon restaurant in San Francisco. Bruce is an amazing Asian cook and I’ve rarely had better Chinese food than what came out of his wok. Early on, he prompted me to make a sharp, gingery syrup that we could serve at the bar, as an elixir, mixed with fresh lime juice and sparkling water….

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I’d read a rather head-scratching review of a book that I was very fond of from the day it landed in my apartment. Burma: Rivers of Flavor is a cookbook that has been haunting me ever since I opened it up and leafed through the pages. It was written by Naomi Duguid, a seasoned cookbook author who traveled throughout the country before the change in…

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Origins of recipes are often funny and some of the stories are doozies. Many are found in more traditional places, like handed over from friends and relatives, some are found in cookbooks, and others are our own creations. Then there are those that come from who-knows-where, such as the one I found on a men’s room wall. And then there’s this one, which got handed…

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